Homemade chouquettes recipe, soft little pillows of choux pastry, chouquettes are irresistible, they’re so sweet, soft and will melt in your mouth, delicious!
Chouquettes are made of choux pastry but they are not baked for as long as you would for cream puffs, you don’t want chouquettes to be dry and crisp, you want them soft and tender. Also, they are not meant to be filled, just brush their tops with honey and sprinkle them with pearl sugar.
To pipe even puffs, I use a macaron silicon mat and just fill all the circles, or you can draw a series of circles with a space of 2 inches in between on a sheet of parchment paper and turn it over on a baking sheet.
Here I piped my puffs with a star tip but you can also just scoop dollops of dough
For this recipe, it is important to measure your ingredients in grams with the help of a scale.
1/2 cup (125 ml) water
1/2 cup (125 ml) milk
1 stick + 2 tsp (125 g) unsalted butter
1/2 tsp (2.5 g) salt
2 tsp (10 g) sugar
1 cup + 2 tbsp. (150 g) all-purpose flour
5 large eggs, one by one
Some powdered or icing sugar
2 tbsp. honey
Pearl sugar to decorate
Preheat your oven at 375°F (190°C), line a baking sheet with parchment paper or a macaron silicon mat
Into a medium saucepan, add water, milk, butter, salt and sugar, bring to boil then remove immediately from heat (you don’t want to evaporate too much water)
Add the flour and stir it until all the liquids are absorbed
Put the pan back on medium/high heat, and stir and flatten the dough constantly until it forms a ball and there’s a very thin layer of dough at the bottom of pan
Place the dough into the bowl of your stand mixer fitted with the paddle attachment
and let cool for a few minutes
After a few minutes, beat the batter about 2 minutes on medium/high to let the steam off
Then start adding eggs one at a time, beat until each egg is fully incorporated before adding the next one, check your dough before adding the 5th egg, it might not be necessary, if your dough is still thick, beat your last egg with a fork and add it to the batter spoon by spoon until your dough has reached the right consistency, until forming a falling beak
Pour the dough into a piping bag fitted with a star tip and start piping puffs about 1.5 inch large, or spoon little mounds of batter separated by about 2 inches
With slightly wet fingers, gently flatten the top of puffs
Dust all puffs with icing sugar
Into the oven for about 35 minutes to 40 minutes, or until puffs are golden, bake one tray at a time in the center of oven
Let cool completely
Microwave a few seconds 1 or 2 tbsp. honey, brush the top of puffs and sprinkle some pearl sugar
The most important thing to remember with chou pastry recipes, you must check the thickness of your dough before adding the last egg, and if you decide to add the last egg, beat it well with a fork and add it spoon by spoon. You want your batter to fall into a thick ribbon, when you lift it with a spoon, it must form a falling beak.
Piping chou pastry dough with a star tip will help puffs to rise more evenly, but you can also make your puffs very simply by spooning little mounds of dough separated by about two inches on a baking sheet lined with parchment paper.
Hello! All photos and content are my property. Please do not use my photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to Chouquettes - Choux Pastry