Chouquettes


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.
193,1524.9/5 for 22 ratings
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Last modified on: September 10th 2018

For 25 Chouquettes, you will need:

Change these quantities to make: 25 Chouquettes 50 Chouquettes 75 Chouquettes

How long does it take?

Time required for this recipe:
PreparationCookingStart to finish
1 hour25 min.1 hour 25 min.
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Step by step recipe


Stage 1 - 43 min.
Chouquettes : Photo of step #1
Prepare 450 g Choux pastry (pâte à choux), but add 3 times the sugar of the original recipe.

Stage 2 - 10 min.
Chouquettes : Photo of step #2
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
Chouquettes : Photo of step #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.

Stage 4 - 2 min.
Chouquettes : Photo of step #4
Glaze the tops of the heaps.

Stage 5 - 5 min.
Chouquettes : Photo of step #5
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.

Stage 6 - 25 min.
Chouquettes : Photo of step #6
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
Chouquettes : Photo of step #7
Leave to cool on a wire rack.

Your chouquettes are ready.

Stage 8
Chouquettes : Photo of step #8
Here's a variation for the summer: cut the cold chouquettes in half horizontally with a serrated knife.

Stage 9
Chouquettes : Photo of step #9
Wash 100 g strawberries, remove the stalks and cut into small dice. Mix with 4 tablespoons Chantilly cream.

Stage 10
Chouquettes : Photo of step #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.

Keeping:

1 or 2 days in a closed metal box.

Nutritional information

Whole recipe
Energetic valueProteins CarbohydratesFats
2,100 Kcal or 8,792 Kj33 gr205 gr127 gr
105 %13 %19 %19 %
Per 100 g
Energetic valueProteins CarbohydratesFats
304 Kcal or 1,273 Kj5 gr30 gr18 gr
15 %2 %3 %3 %
Per piece
Energetic valueProteins CarbohydratesFats
84 Kcal or 352 Kj1 gr8 gr5 gr
4 %1 %1 %1 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

Change currency:

Note : These prices are only approximate.

Source

Home made.

More recipes?

This recipe uses (among others)
Choux pastry (pâte à choux)Choux pastry (pâte à choux): You can get more informations, or check-out other recipes which use it, for example: Valay-Brest, Gougères, Saint Honoré cake, Pets de nonne, Mini Mont-Blanc choux puffs, ... All
Pearl sugarPearl sugar: You can get more informations, or check-out other recipes which use it, for example: Cramique, Grapefruit moelleux, St Tropez tart, Liège waffles, Flaky brownie brioche, ... All
Caster sugarCaster sugar: You can get more informations, or check-out other recipes which use it, for example: Creamy plum and pear clafoutis, Caramelised apple pie, Old style brioche, Lemon Confectioner's Custard, Alsatian apple tart, ... All
Beaten eggBeaten egg: You can get more informations, or check-out other recipes which use it, for example: Chestnut moelleux, Gisèle's Pasties, Sausage in brioche, St Tropez tart, Mini palmiers, ... All

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