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.
218K 4.9/5 based on 22 reviews
Last modified on: September 10th 2018
Keywords for this recipe: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
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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 - 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.
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 50 % | 620 60 % | 470 70 % | 1,940 100 % | 8,140 100 % |
| Per 100 g | 20 9 % | 120 10 % | 90 10 % | 370 20 % | 1,540 20 % |
| Per piece | 5 2 % | 20 2 % | 20 3 % | 80 4 % | 330 4 % |
How much will it cost?
- For 25 Chouquettes : 1.32 €
- Per Chouquettes : 0.05 €
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: Mini Mont-Blanc choux puffs, Puits d'amour, Gougères, Valay-Brest, Paris-Brest, ... See them all 8
Pearl sugar
Like these other recipes: Milk rolls, Mouna, Liège waffles, Flaky brownie brioche, Cramique, ... See them all 9
Caster sugar
Like these other recipes: Little vanilla, clementine and chestnut verrines, Caramelized brioche with pear and kiwi, Prune Far, Tatin apple diplomat tart, Little lemon biscuits, ... See them all 350
Beaten egg
You can get more informations, or check-out other recipes which use it, for example: Mini palmiers, Cashew-nut and Parmesan biscuits, Old style brioche, Sesame cookies, Ham spirals, ... See them all 77
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