Chouquettes are a type of cream puff consisting of a small round, hollow portion of choux pastry covered with crunchy nuggets of large-grain pearl sugar … baked until golden brown…and sometimes filled with custard or mousse, dipped in chocolate, or covered in chocolate chips.
The pearl sugar is the key ingredient in chouquettes and gives the puffs their signature crunch. Swedish Pearl Sugar is available online at King Arthur Flour at a cost of $6.95 per 12oz.
Pearl sugar is a bright-white, irregular chunky sugar that won’t melt or burn when added to the top of Panettone, sweet breads, iced cookies, and cakes.
Crushed sugar cubes may also be used instead as a last resort.
Chocolate chips may also be pressed into a few of the puffs before baking.
- 1-1/2C water
- 1 stick + 1Tbsp unsalted butter, cut into cubes
- 1tsp sugar
- 1/2tsp salt
- 1 1/2C flour
- 7 large eggs
- Pearl sugar
Prep…Preheat the oven to 400°. Line 2 large baking sheets with parchment paper.
Combine the water, butter, sugar and salt. Bring to a boil. Reduce the heat to moderate. Add the flour all at once. Stir vigorously 2 minutes. Remove the pan from the heat.
Beat 7 eggs. Add to the dough in four batches, stirring vigorously between additions until the eggs are completely incorporated and the dough is glossy.
Transfer dough to a piping bag fitted with a 1/2″ plain tip. Pipe 1 1/2″ mounds onto the baking sheets, leaving 1″ between them. Generously sprinkle each mound with 1/2tsp pearl sugar.
The baked choux can be refrigerated in an airtight container for up to three days and rewarded in a 325° oven for 10 minutes.