A light and airy cream puff pastry topped with pearl sugar.
Prep 20 min · Cook 20 min · Serves 15–20 chouquettes
Ingredients
Water1 cup · 240 ml
Unsalted butter4 tbsp · 55 g
Salt¼ tsp · 1 g
All-purpose flour1 cup · 125 g
Eggs4
Pearl sugar¼ cup · 50 g
Instructions
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a medium saucepan, bring the water, butter, and salt to a boil over high heat. Reduce the heat to low and add the flour all at once, stirring vigorously until the mixture forms a ball.
Transfer the mixture to the bowl of a stand mixer fitted with the paddle attachment. Beat on low speed for 1 minute to cool the dough slightly.
Add the eggs, one at a time, beating well after each addition. The dough should be smooth and glossy.
Drop rounded tablespoons of the dough onto the prepared baking sheet, spacing them about 2 inches apart. Sprinkle the pearl sugar over the top of the dough.
Transfer the baking sheet to the oven and bake for 15–20 minutes, or until the chouquettes are puffed and golden brown.
Remove the chouquettes from the oven and let cool on the baking sheet for 5 minutes. Transfer to a wire rack to cool completely.
These are the pastries that come home in a little paper bag from the boulangerie
and never quite make it to the table intact. Warm from the oven, with the pearl
sugar still crunchy, they disappear by the handful.
The Chef's Touch Chouquettes are traditionally served as a sweet treat, but they can also be filled with savory ingredients, such as cheese or herbs. Try filling them with whipped cream or ice cream for a dessert variation. Chouquettes pair well with a cup of coffee or tea.
