Chouquettes
Chouquettes are small choux puffs with sugar crystals on the top. They are usually eaten plain, but can also be filled with a variety of things: cream, fruit, chocolate... whatever you like.
165,0224.9/5 for 21 ratings
Last modified on: September 10th 2018
For 25 Chouquettes, you will need:
- 1
450 g Choux pastry (pâte à choux) - 2
20 g beaten egg - 3
30 g Pearl sugar - 4
30 g caster sugar - 5
100 g strawberries (optional) - 6
4 tablespoons Chantilly cream (optional) - Total weight: 690 grams
How long does it take?
Time required for this recipe:
Keeping: 1 or 2 days in a closed metal box.
| Preparation | Cooking | Start to finish |
|---|---|---|
| 1 hour | 25 min. | 1 hour 25 min. |
At what time?
- When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Step by step recipe
Stage 1 - 43 min.
Prepare 450 g Choux pastry (pâte à choux), but add 3 times the sugar of the original recipe.
Stage 2 - 10 min.
Make small regular heaps with the choux pastry on a baking sheet, about the size of a Euro or pound coin (1.5 cm or half an inch).
Stage 3
As always with this sort of work, you'll find a forcing bag very useful.
If you don't have one, use 2 teaspoons: one to scoop up the mixture from the pan, the other to push it out.
If you don't have one, use 2 teaspoons: one to scoop up the mixture from the pan, the other to push it out.
Stage 4 - 2 min.
Glaze the tops of the heaps.
Stage 5 - 5 min.
Throw 30 g Pearl sugar onto the heaps with a short sharp gesture which will help the crystals stick to the beaten egg.
Finish with a dusting of caster sugar, or granulated sugar if you have some.
Finish with a dusting of caster sugar, or granulated sugar if you have some.
Stage 6 - 25 min.
Put in the oven immediately at 210°C (420°F) for about 25 minutes. Watch the colouration carefully, and turn the sheet back to front if the cooking is not even.
Stage 7
Stage 8
Here's a variation for the summer: cut the cold chouquettes in half horizontally with a serrated knife.
Stage 9
Wash 100 g strawberries, remove the stalks and cut into small dice. Mix with 4 tablespoons Chantilly cream.
Stage 10
Fill the chouquette halves and replace the tops.
Remarks
Please note, chouquettes do not keep well. You can keep them in an airtight tin for just a day or two, but after this they tend to dry out. If filled with cream they keep even less well, just a few hours in the fridge.
Nutritional information
How much will it cost?
- For 25 Chouquettes : 2.19 €
- Per Chouquettes : 0.09 €
Source
Home made.More recipes?
This recipe uses (among others) | Choux pastry (pâte à choux): You can get more informations, or check-out other recipes which use it, for example: Mini Mont-Blanc choux puffs, Valay-Brest, Saint Honoré cake, Pets de nonne, Puits d'amour, ... All |
| Pearl sugar: You can get more informations, or check-out other recipes which use it, for example: Benoîton, St Tropez tart, Milk rolls, Mouna, Cramique, ... All |
| Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Citrus syrup, Toasted-flour biscuits, Brioche dough, Crème caramel, Ice-cream Vacherin, ... All |
| Beaten egg: You can get more informations, or check-out other recipes which use it, for example: St Tropez tart, Kouign-amann brioche, Mini apricot and pistachio brioches, Agen prune cake, Chestnut moelleux, ... All |
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