how to make French chouquettes using choux or eclair pastry

Making Chouquettes with Cravings of a Lunatic

Chouquettes are mini versions of choux buns. For anyone who hasn’t made choux buns before, then this is a great way to start – my children adore playing with the piping bag! They are so small that they’re not even filled: instead they’re simply coated with pearl sugar. Only one warning: like macarons they can be addictive…

Just to give you an idea: in France, we buy them at the Boulangerie by the kilo. There’s no such thing as having two or three. The children pounce on them at goûter time (afternoon snack to tide them over until dinner later) straight after school. Recently they have been making their own. They realised quick enough it was far better than spending their pocket money and it tastes far better when they have made them all by themselves.  If only they could grasp the cleaning up bit afterwards.

Chouquettes are so incredibly airy-fairy light, that you can have a few. What I love about choux dough is that it’s so quick and easy to make. Made with water/milk, butter, flour and eggs, the humidity of the dough makes it rise in the oven without using any yeast or rising agents. It can also keep up to 5 days in the fridge. If you only use some of it, keep the piping bag in the fridge, remove about an hour before you need to bake (to bring up to room temperature) and hey presto: baked in 15 minutes.

Here, the children topped them with pink sugar sprinkles for a Valentine’s pinky look (I found tutti frutti red pearl sugar recently at Galeries Lafayette in Paris). For something different, give them a coloured knitted sweater look using craquelin or streusel crumble topping.

Recipe French Chouquettes (Choux Dough)

Preparation Time: 15 minutes
Cooking Time: 15 minutes
140g water
100g milk
2 tbsp rosewater (optional)
pinch salt
2 tbsp sugar
90g unsalted butter
150g flour
4 eggs
1 egg yolk (for glazing)

1. Preheat the oven to 180°C.  Boil the water, milk, orange flower water, salt, sugar and butter in a large saucepan.
2. Once boiling, remove from the heat and quickly add the flour.  Whisk until the dough is smooth and comes away from the sides of the pan.
3. Transfer the dough to a mixing bowl – don’t cut corners here: use a different bowl, otherwise you’ll end up with a runny batter due to the hot pan – and gradually add the eggs. Mix with a spatula until you have a lovely smooth, sticky paste.  Transfer the pastry to a piping bag. At this point, you can keep the dough refrigerated for up to 5 days.

Either whisk in the eggs by hand or use an electrical beater

4.  Using a piping bag with a plain tip, pipe out small heaps on baking trays covered in greaseproof/baking paper (or Silpat). Leave a good space between each mound, as they will spread out during baking. They do have a funny shape when you pipe them, but in the oven you’ll see the chouquettes even out and puff up into little sugary balls.
5.  Brush with a glaze of one egg yolk mixed with a tablespoon of water and sprinkle with pearl sugar.  Bake in the oven for 15 minutes.
This post has been shared as a Guest Post over at the bubbly Kim’s blog, Cravings of a Lunatic.

Before you go, just a quickie announcement…(I meant to post this on Tuesday – my apologies! Blame my kids for being on the computer too long: Aye, it’s the holidays.)

Announcing the Winners for the Macaron Event at Aye Write!

Waverley Books have four tickets to give away to readers for the macaron event on Saturday 10 March at the Glasgow Book Festival, Aye Write!

It was a tough one but not that tough. You were all so sweet with comments but much that it was tempting to pick ticket winners, you were mainly based in the USA! So, the following winners are more likely to manage to make it along, since you’re based in Scotland!  Bravo to Janice of Farmersgirl Kitchen and Marie Lauchlan.
Looking forward to seeing you both there!

It’s not too late to book your ticket – head on over to the Aye Write! website to book online now.

Head on over to Cravings of a Lunatic to see the rest of my guest post on Kim’s site.

23 replies
    • Jill
      Jill says:

      Catherine, I love being in France where we never snack but we have an official stuffing-our-faces at 4pm at goûter time with things like this. Just to keep us going before dinner, you understand. 😉

    • Jill
      Jill says:

      Thanks, Hester. As it’s the school holidays just now they’re in that kitchen and learning and we’re having a ball (with added pearl sugar ;-))

  1. Kim Bee
    Kim Bee says:

    Jill thank you so much for gracing the asylum with your presence today. I am so touched and happy you agreed to do this. It’s be an absolute delight working with you. I am going to make strawberry choux this weekend and send you some pics.

    • Jill
      Jill says:

      Thanks for having me, Kim. Greatest pleasure to be on your new site. So glad you’re going for these strawberry choux. Wish I could taste them with you!

    • Jill
      Jill says:

      Thanks, Juliana. Hoho, it’s the school holidays and trying this first week to get things done and keep the kids happy. Hubby away and parents coming tomorrow for 5 days. Whoever said the hols were calm? Thanks for dropping in!

    • Jill
      Jill says:

      You’re right, Natasha. The pearl sugar is the classic and the best. The sprinkly pinky things were to go with the rosewater in there and be all girly with Antoine being away…



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