Chouquettes

Chouquettes are airy, bite-sized pastries with a delicate texture and a topping of crunchy pearl sugar. These simple yet elegant treats are perfect for any occasion, whether as a light dessert or a snack to share with friends and family.

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Servings

Prep Time

20 mins

Cook Time

30 mins

Recipe by

Olive & Whisk

Chouquettes

¼ cup (60ml)	water
¼ cup (60ml)	milk
¼ cup (57g)	Plugrà unsalted butter, cubed
½ tbsp (6g)	granulated sugar
¼ tsp	salt
½ cup + 4 tsp (70g)	all-purpose flour
2	large eggs, beaten (might not need all)

Topping

1	egg, beaten
1 tsp	milk
¼ cup (40g)	pearl sugar

1	For the Dough In a small saucepan, combine water, milk, butter, sugar, and salt. Heat over medium heat until the butter melts and the mixture begins to boil.
2	Remove the pan from heat and immediately stir in the flour all at once. Mix vigorously with a wooden spoon until the dough comes together.
3	Return the pan to low heat and cook the dough for 1–2 minutes, stirring constantly, until a film forms on the bottom of the pan and the dough pulls away from the sides.
4	Transfer the dough to a mixing bowl and let it cool for 5 minutes.
5	Beat the eggs one at a time into the dough, mixing thoroughly after each addition. The dough should be smooth, glossy, and have a thick consistency.
6	Transfer the choux dough to a piping bag fitted with a large round tip.
7	Pipe the Chouquettes Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
8	Pipe small mounds (about 1 inch in diameter) onto the prepared baking sheet, spacing them about 2 inches apart.
9	Brush the tops with the egg wash and sprinkle generously with pearl sugar.
10	Bake for 20–25 minutes, or until the chouquettes are puffed and golden brown. Do not open the oven door during baking, as this may cause them to collapse.
11	Turn off the oven and let the chouquettes sit inside for 5 minutes to dry out.
12	Remove choux buns from the oven and let cool on a wire rack.