Chouquettes

chouquettes-2

Chouquettes are small, choux pastry puffs sprinkled with sugar nibs. Super easy to make, these are totally delicious.

If you are nervous about making pate a choux, be it éclairs, profiteroles, croquembouches, beignets, crullers, Paris Brest or St. Honore cake, try these Chouquettes first. They are quick, straightforward and will instil confidence for making the other more embellished pate a choux offerings.

chouquettes-1-2

Choux pastry typically contains only butter, water, salt, flour and eggs but having looked at a few recipes, some contain milk and a little sugar too.

I have adapted David Lebovitz’s recipe here, very slightly, by adding a little vanilla extract and adjusting the baking temperatures and timings. These morsels are wonderfully light and flavoursome. The sugar nibs give a lovely sweet crunch and can be purchased from specialists online. As an alternative you could always crunch up some white sugar cubes.

chouquettes-1-4

So what prompted me to make these? Firstly, I wanted to make a pate a choux as I am fascinated with the fact that such simple, everyday ingredients can ‘puff up’ in the oven and form such delicate, tasty treats. Secondly, I remembered how much my children enjoyed these when I used to buy them for an after school snack when we lived in the Middle East, where French-run bakeries are in abundance.

Now, I can bake these at home, they can continue to enjoy them. A word of warning, one (or even three) is never enough!…

Have a great weekend!chouquettes1

chouquettes

Makes about 30 chouquettes

Ingredients

  • 250ml water
  • 90g unsalted butter
  • 1/2 teaspoon salt
  • 2 teaspoons caster sugar
  • 1/2 teaspoon vanilla paste
  • 4 eggs
  • For finishing
  • 1 egg yolk, beaten
  • 1 teaspoon milk
  • Sugar nibs (pearls), or crunched sugar cubes for sprinkling

Instructions

  1. Preheat the oven to 190 degrees C, or Gas Mark 5. Prepare two baking trays by lining with baking parchment.
  2. Place the water, butter, salt, sugar and vanilla into a medium saucepan and melt the butter over a moderate heat, continuously stirring. Once melted, remove from the heat and add all the flour in one go. Stir rigorously until the mixture becomes a paste and comes away from the pan. Return to the heat for about a minute and continue to stir.
  3. Remove the paste from the heat and pour it into a freestanding mixer with a paddle attachment. Mix the paste further to ensure it is smooth. Add the eggs, one at a time, whilst still mixing, ensuring that they are thoroughly incorporated.
  4. Transfer the mixture to a piping bag fitted with a plain nozzle and pipe walnut-sized portions onto the first prepared tray. Alternatively, with two teaspoons, spoon the batter onto the prepared trays, pushing the paste from one spoon to another.
  5. Mix together the egg yolk and milk and gently brush onto the batter. Sprinkle the sugar nibs over the dough and push down a little into the batter.
  6. Turn the oven down to 180 degrees, or Gas Mark 4 and bake for 15-18 minutes until 'puffed up' and a golden, brown colour. Remove from the oven and immediately pierce each chouquette with a sharp knife to release the steam and to maintain their crispness.
  7. Repeat the piping/spooning, brushing with egg wash and sugar sprinkling with the second tray and bake as before. I find it easier to bake one tray after the other with these, as opposed to both trays at the same time.
  8. These are best eaten the same day, but they can be stored in an airtight container.
http://thecontentedbaker.com/chouquettes/

Source: Slightly adapted from David Lebovitz ‘Living the Sweet Life in Paris’

Comments

  1. You always amaze me with your baking skills Joanne, they look perfect! Have a nice weekend!

  2. Hi Jo – I’ve wanted to make these…and David Lebovitz is the best! I made pate a choux for the first time last year and I’ve been thinking of trying eclairs (I made cream puffs and profiteroles last time). I have been curious about these chouquettes; they look gorgeous with those big sugar nibs. Yours came out perfectly!

    • thecontentedbaker says:

      Thanks Monica. It’s the crunchy sugar that really makes these! I want to try eclairs next but it is trying to find the time to fill and ice them! Have a great weekend 🙂

  3. I’ve never had chouquettes before but man do these look good! Have any extra that you want to get rid of? : ) And ship my way??? haha I should just try making them myself!

    • thecontentedbaker says:

      These are super easy Ashley! How fun would instant shipping be?? I could eat some of your glorious treats then too 😉

  4. Chouquettes are all I want for dinner tonight ohh mama. These look so airy and delicious! I need to make a batch so soon! 🙂

  5. Whoaaaa!!!! I loveeeeee this recipe!!!! I’ve been meaning to work with choux pastry myself. It looks GORGEOUS!!! Especially these sugar nibs! Yum!!!!!

  6. I love chouquettes!! We used to live in Paris and you could get them everywhere. I really miss them now. I need to try your recipe but am a bit intimidated!

Speak Your Mind

*