This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
237 K 4.9/5 (22 reviews)
1 hour 25 min.
Easy
1.35 €
25 Chouquettes
6 IngredientsLast 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: 530 grams
Times for this recipe
Preparation: 1 hour
Cooking: 25 min.
All in all: 1 hour 25 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - ⌛ 45 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.
Keeping: 1 or 2 days in a closed metal box.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 130 RDI=50 % | 620 RDI=60 % | 470 RDI=70 % | 1,940 RDI=100 % | 8,140 RDI: 100 % |
| Per 100 g | 20 RDI=9 % | 120 RDI=10 % | 90 RDI=10 % | 370 RDI=20 % | 1,540 RDI: 20 % |
| Per piece | 5 RDI=2 % | 20 RDI=2 % | 20 RDI=3 % | 80 RDI=4 % | 330 RDI: 4 % |
How much will it cost?
- For 25 Chouquettes : 1.35 €
- Per Chouquettes : 0.10 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
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: Puits d'amour, Profiteroles, Mini Mont-Blanc choux puffs, Valay-Brest, Paris-Brest, ... See them all 8
Caster sugar
Like these other recipes: Italian Meringue, Crêpes Suzette, Mulled apple juice, Pink Reims biscuits, Chaud-froid of grapefruit, pineapple and lime custard , ... See them all 368
Pearl sugar
Like these other recipes: Mouna, Brioche feuilletée (flaky brioche), Flaky brownie brioche, Cramique, Liège waffles, ... See them all 9
Beaten egg
You can get more informations, or check-out other recipes which use it, for example: Brioche tart with Comté cheese, Smart plum tart, Caramelised apple pie, Sicilian Epiphany Pie, Mini apricot and pistachio brioches, ... See them all 80
Other recipes you may also like
Pogne de Romans
Pogne de Romans is a kind of brioche lightly flavoured with orange and rum. It originated in Romans-sur-Isère, a town in south-east France. This recipe dates back to medieval times, when it was made in a ring (or crown) shape to celebrate the end of Lent, as eggs could then be used again. This more contemporary version is not particularly tricky, though it takes a long time for all the kenading and resting stages. October 7th 2018107 K 23.3 1 day 17 hours 40 min.
Blackcurrant jelly
Blackcurrants are full of flavour and make an excellent jelly. In the depths of winter, you'll be glad you made some now. September 8th 202145 K4 60 min.
Small cheese and bacon rolls
These small aperitif snacks can be prepared in advance and heated at the last minute, or served cold. September 7th 2018373 K5 1 hour 25 min.
Nicholas's fish
This is a very easy recipe, everything hinges on the brief cooking of the leeks, then the fish. February 21th 2011262 K4.8 60 min.
Involtinis
Involtinis are small rolls of meat, usually veal, and cheese. Here is my version. February 21th 2011410 K4.4 2 hours 55 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-01-11)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.