Favourites
Account
My account :
I forgot my login details
Create a new account
Basket
Menu
Offers
Favourites
Account
Basket

Chouquettes

Chouquettes
Chouquettes
For: 40 to 50 chouquettes
Time: 45 minutes
Difficulty:
Published on : 9 June 2011
Author: Chef Philippe
103 ratings
2 comments
Conversion tools
Print this recipe
Review this recipe
Add to my recipe book
To access this service, please log into your Meilleur du Chef account or create a new account.
My recipe book
Create
your personal
recipe book!

In one click, store and find all your favourite recipes.

Add this recipe >
To access this service, please log into your Meilleur du Chef account or create a new account.

Ingredients for 40 to 50 chouquettes:

  • For the choux pastry:
  • 250ml water
  • 125g flour
  • 60g unsalted butter
  • 1 pinch of salt
  • 50g sugar
  • 4 eggs
  • For the finish:
  • 100g pearl sugar
  • 1 egg yolk (glaze)

Method for Chouquettes:

1

Before starting this Chouquettes recipe, make sure you have organised all the necessary ingredients.

2

Place the water, butter, sugar and salt in a saucepan on the heat.

3

Bring to a boil.

4

Remove from heat and pour all the flour in one go.

5

Stir with a wooden spatula, making sure that lumps do not form.

6

The resulting dough is called 'panada'. Dry off the panada on the heat, stirring with a wooden spatula, until the paste comes away from the sides of the saucepan and forms a ball.

7

Leave to cool for 5 minutes. Add one egg...

8

... and combine with a wooden spoon.

9

Add the remaining eggs one by one.

10

The choux pastry is ready to use.

11

Scoop the preparation into a piping bag fitted with a plain nozzle.

12

Pipe the choux buns in staggered lines on a baking sheet, slightly greased.

13

Glaze the surface of the choux buns with egg wash (egg yolk combined with one tablespoon of water).

14

Sprinkle some pearl sugar on top.

15

Bake at 180°C (gas 4)...

16

... for approximately 20 minutes.

17

When the choux buns are puffed up and golden, remove from the oven and let cool. Enjoy!

User reviews:

Delicious!
11 out of 12 users found this review helpful.
Was this review helpful ? Thank you!
Comment
Shootanonymoose 31 October 2020
Great recipe! Here are my Imperial (US) conversions:
Note: Mine took about 25-28 to bake. I piped them and kept them small, but they took a while to brown.

Boil 1 C water, 4.5 Tbs butter, 1/4 C sugar, big pinch of salt; remove from heat.

Stir in 1 C flour until no lumps remain; return to medium heat.

Stir with a wooden spoon and smash the dough until it's dry and slides away from the pot. Transfer to a metal bowl and spread dough against the walls of the bowl to cool.

One at a time, stir in 4 large eggs with the same wooden spoon until each is incorporated. It takes a minute per egg. Again it's helpful to press and smear the dough as you work in each egg.

Add to a piping bag, pipe, egg wash, and sprinkle with pearl sugar (or granulated).

Bake at 350ºF for 25-30 minutes until golden brown.

Let cool for about 45 seconds before eating a quarter of them before your friends/family discover what you've been up to.
14 out of 17 users found this review helpful.
Was this review helpful ? Thank you!
Comment
mewnp2 19 July 2022