Ingredients
Equipment
Method
Stepwise Method
- In a medium saucepan, combine 1 cup (250ml) water, 1/2 teaspoon salt, 2 teaspoons sugar, and 6 tablespoons (90g) unsalted butter cut into small chunks. Heat over medium until the butter melts completely and the mixture starts to boil.
- Remove the saucepan from heat and immediately add 1 cup (140g) flour all at once. Stir vigorously with a wooden spoon until the mixture forms a smooth dough and pulls away from the sides of the pan, forming a ball.
- Allow the dough to cool for about 5 minutes to prevent the eggs from cooking when added.
- Beat in 4 large eggs, one at a time, ensuring each egg is fully incorporated before adding the next. The dough should be glossy, smooth, and slightly thick but still pipeable.
- Transfer the dough to a piping bag fitted with a round tip. On a baking sheet lined with parchment paper or a silicone baking mat, pipe small rounds about 1 to 1.5 inches in diameter, spaced evenly apart.
- Mix 1 egg yolk with 1 teaspoon milk to create the glaze. Gently brush this glaze over each puff to give them a beautiful golden color once baked.
- Generously sprinkle the tops of each piped puff with pearl sugar for that signature crunch and sweetness.
- Preheat your oven to 400°F (200°C). Bake the chouquettes for 20-25 minutes or until they are puffed up, golden, and crisp on the outside. Avoid opening the oven door during baking as this can cause them to collapse.
- Remove from the oven and let them cool on a wire rack. Enjoy them warm or at room temperature with coffee or tea. Optionally fill with cream or custard.
Notes
- Use room temperature eggs to help the dough incorporate better and rise evenly.
- Don’t skip the pearl sugar topping; it gives the chouquettes their classic crunchy sweetness.
- Maintain a hot oven temperature to ensure perfect puffing; consider an oven thermometer if needed.