Baking and desserts · French
French Chouquettes
Airy French choux pastry puffs covered in crunchy pearl sugar, with clear cues for a hollow, crisp bake.
Jump to recipe25 min prep · 30 min cook
Before you start
- The dough’s final consistency matters more than using every drop of egg.
- Deep golden choux stays crisp; pale puffs often collapse.
Complete recipe
French Chouquettes
24 servings
Ingredients
- 1/2 cup water
- 1/2 cup whole milk
- 8 tablespoons unsalted butter
- 1 tablespoon granulated sugar
- 1/2 teaspoon fine salt
- 1 cup all-purpose flour
- 4 large eggs, room temperature
- 1/2 cup pearl sugar
Step-by-step instructions
- Heat the oven to 400°F. Line two sheets with parchment.
- Bring water, milk, butter, sugar, and salt to a full boil. Add flour all at once and stir vigorously until a smooth ball forms and a film coats the pan, 2 minutes.
- Transfer dough to a bowl and cool 5 minutes. Beat in eggs one at a time, adding the final egg gradually until the dough is glossy and falls from the spoon in a thick V.
- Pipe or spoon 1 1/2-inch mounds. Press pearl sugar generously onto each.
- Bake 15 minutes, reduce heat to 350°F without opening the door, and bake 12 to 16 minutes more until deep golden and dry. Pierce each puff and cool in the turned-off oven for 10 minutes.
Tips for the best results
- The dough’s final consistency matters more than using every drop of egg.
- Deep golden choux stays crisp; pale puffs often collapse.
Make ahead, storage, and leftovers
Best the day they are baked. Recrisp unfilled chouquettes at 325°F for 5 minutes or freeze for 1 month.
Frequently asked questions
What is pearl sugar?
It is heat-stable coarse sugar that stays crunchy during baking.
Why did my chouquettes collapse?
They were likely underbaked or retained too much steam; bake until deeply colored and vent them.