Discover this unbeatable chouquette recipe for authentic French pastry sugar puffs - chouquettes - that disappear in no time straight from the oven. Sixty choux puffs with pearl sugar on top made in 45 minutes are what you need right now.
Nothing beats the easiest and most delicious French sugar puffs - chouquettes.
Forty-five minutes of your precious time and a few ingredients reward you with 60 baked chouquette pastry cuties sprinkled with Belgian pearl sugar.
Add 10 to 20 minutes to finish them off (yes, they do not last long!), and you will be planning to make another batch again!
Chouquettes are one of our family's favorite and easy French snacks, as well as Gruyere cheese puffs.
They are both made with choux pastry (pâte à choux in French), with the only difference being that chouquettes are sweet and cheese puffs are salty.
In France, most French bakeries or pâtisseries sell freshly baked les chouquettes, which are the best example of an afternoon snack called le goûter in French.
For Parisians, chouquettes, financiers, and madeleines also are an excellent accompaniment for afternoon tea or coffee.
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What are chouquettes?
Chouquettes (pronounced shoo-kets) are French pastry sugar puffs made with choux pastry (pâte à choux or being precise pâte à chouquettes in French) and sprinkled with pearl sugar.
"Pâte à choux, or choux pastry, is the Madonna of doughs," as per Serious Eats.
The choux dough is really versatile. And chouquettes are the simplest member of the choux pastry family called French petits choux.
It includes - cream puffs, eclairs, profiteroles, Paris-Brest, religieuses, and Saint Honorés.
The dough used to make these pastry puffs is the same as making heart-shaped Cream Puffs and Gruyere Cheese Puffs.
Why you should try this recipe
This chouquettes recipe (recette chouquette in French) is the easiest recipe among French puff pastry recipes.
It calls for a few ingredients you probably have on hand. The only thing you will need to buy is pearl sugar.
Making chouquettes is one of the best baking projects to do with kids. They like to sprinkle choux puffs with pearl sugar and love to eat chouquettes because of these sugar grains.
Sugar puffs make a delightful school snack and a perfect pick-me-up in the afternoon.
They also make a great edible gift during the holidays. And you do not need to pack them fancy! Instead, tiny paper bags holding about 10 of them each are what your friends need.
Ingredients
Here is a quick overview of what ingredients you will need. Follow the full recipe below for exact amounts and instructions. I recommend making the recipe as written for the best results.
Sugar: use granulated or caster sugar.
Salt: it enhances the flavor of choux pastry.
Butter: use top-quality unsalted butter with a high butterfat content.
Flour: the recipe calls for all-purpose flour. Make sure to sift the flour with a flour sifter.
Eggs: use large eggs for this recipe.
Pearl sugar: use store-bought Swedish pearl sugar. You can also use Belgian pearl sugar by processing it in a food processor for a few seconds.
You need to obtain smaller sugar crystals to cover choux mounds. If you cannot find pearl sugar, you make it yourself.
Egg wash: use 1 egg yolk mixed with 1 tablespoon of water or milk to make the egg wash.
How to make chouquettes
Preheat the oven to 355 degrees F/180 degrees C. Line a baking tray with parchment paper or prepare a silicone baking mat.
Place water, butter, sugar, and a pinch of salt in a small saucepan (photo 1) and bring to boil, stirring, until the butter is melted.
Remove from heat and add all the flour at once. Stir with a wooden spatula until the mixture is smooth.
Bring the saucepan on medium heat and "dry the dough off," continually stirring until it pulls away from the sides of the pan (photo 2).
Remove the saucepan from heat and let the choux pastry dough cool for about 2 to 5 minutes.
Place it in a stand mixer or a regular large bowl. Add eggs, one at a time, and mix until the dough is smooth and shiny (photo 3).
If you beat in eggs manually, use a wooden spoon.
Transfer the pate a choux into a pastry bag fitted with a round tip - Ateco plain tip 804.
Pipe choux buns of the walnut-size on the prepared baking sheet with parchment, evenly spacing them out (photo 4).
Brush the top of each mound with the egg wash (one egg yolk combined with one tablespoon of water or milk).
Sprinkle and press pearl sugar over the top and sides of each mound (photo 5).
Bake for about 25 to 30 minutes until the puffs are golden brown (photo 6). Let cool on a wire rack.
Recipe variations
Classic chouquettes are topped with pearl sugar, which is small chunks of refined white sugar. That is why they are often called choux puffs with pearl sugar.
When it comes time for the finishing touch that will make your puffs pop, try adding chocolate chips: press them into puffs before baking.
Crushed nuts (hazelnuts, pistachios, etc.) combined with chocolate chips add interest and dimension to these treats.
You can also top your petits choux with caramelized popcorn and pearl sugar to create a new taste and texture.
Or add grated marzipan, orange flower water, orange zest, and sprinkle choux puffs with flaked almonds to make marzipan chouquettes.
Also, give your guests the treat of their lives by offering up chouquettes with confetti candy sprinkles or crushed pink Praline on top for an extra romantic touch.
To make some twist on classic chouquettes, dunk the cooled puffs in a lemon glaze and then into the sweetened shredded coconut.
Or dip the top of each la petite chouquette in the caramel, then in the toasted pine nuts.
Traditionally, pipe choux pastry using Ateco plain tip 804 or your favorite tip to give chouquette pastry playful variations.
Let your chouquettes cool down after baking and sprinkle them with powdered (icing) sugar if you prefer this simplest way of decoration.
Storing and freezing
The sugar puffs are best eaten the same day they are baked.
To store, place cooled chouquettes in an airtight container and keep them for a few days.
Can you freeze chouquettes? Yes, you can freeze them. Place them in a Ziploc freezer bag and freeze them for up to one month.
To defrost, bring them to room temperature, warm them up for 5 minutes in the oven at 300 degrees F/150 degrees C, until crisp.
Expert tips
- Pipe choux mounds with a piping bag and a plain tip to get them uniform, although you can shape them using two spoons or a small cookie scoop.
- Use your fingertip to apply the egg wash and slightly smooth the tops of piped choux buns instead of brushing them off.
- Bake one baking sheet at a time for even baking if you prefer. Don't open the oven door while baking.
- To increase the signature crunch of puffs, poke a hole in the side or bottom with a sharp knife right after taking them out of the oven: let the steam escape.
Frequently asked question
Pearl sugar (also nib sugar, hail sugar, crystal sugar, and coarse sugar) is a hard, opaque white sugar that survives high oven temperatures due to its high melting point. It gives baked goodies their signature crystal appearance and lovely sweet crunch.
Pearl sugar is usually sold in two sizes: Belgian pearl sugar with large compressed sugar crystals and Swedish pearl sugar with smaller sugar particles.
To substitute pearl sugar, crush sugar cubes into coarse sugar crystals and use those.
Serve chouquettes on their own as a snack or accompany a cup of tea or coffee. You can also upgrade them to French cream puffs by filling them with Chantilly cream or French pastry cream.
Love choux pastry recipes? Try these next!
Browse all the Choux Pastry recipes
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Recipe card
Chouquettes: French Sugar Puffs
Discover this unbeatable recipe for authentic French pastry sugar puffs - chouquettes - that disappear in no time straight from the oven. Sixty choux puffs with pearl sugar on top made in 45 minutes are what you need right now. By the way, they are addictive!
- Total Time: 45 minutes
- Yield: 60 1x
- Category: Choux Pastry
- Method: Baking
- Cuisine: French
Ingredients
For the choux pastry:
- 1 cup + 1 tablespoon (250 ml) water
- 1 cup + 2 tablespoons (140 g) flour
- 2.1 oz (60 g) butter (note #1)
- 1 pinch of salt
- 8 ½ teaspoons (40 g) sugar
- 4 large eggs
For decorating:
- 3 ½ oz (100 g) Swedish pearl sugar
- 1 egg yolk
- 1 tablespoon water (milk)
* If needed, please refer to Baking Conversion Charts.
Instructions
-
Preheat oven to 355 degrees F/180 degrees C. Line a baking tray with parchment paper or prepare a silicone baking mat.
-
To make the choux pastry dough, place water, butter, sugar, and salt in a small saucepan and bring to boil, stirring, until butter is melted. Remove from heat and add all the flour at once. Stir with a wooden spatula until the mixture is smooth. Bring the saucepan on medium heat and "dry the dough off," continually stirring until it pulls away from the sides of the pan.
-
Remove the saucepan from heat and let the dough cool for about 2 to 5 minutes. Place it in a stand mixer or a regular large bowl. Add eggs, one at a time, and mix until the dough is smooth and shiny. If you beat in eggs manually, use a wooden spoon.
-
Transfer the pate a choux into a pastry bag fitted with Ateco plain tip 804. Pipe choux buns of the size of the walnut on the prepared baking sheet with parchment, spacing them out. Brush the top of each mound with the egg wash (one egg yolk combined with one tablespoon of water or milk). Sprinkle and press pearl sugar over the top and sides of each mound.
-
Bake for about 25 to 30 minutes until the puffs are golden brown. Let cool on a wire rack.
Notes
- 60 g of butter equals ½ stick of butter.
- Pipe choux mounds with a pastry bag and a plain tip to get them uniform, although you can shape them using two spoons or a small cookie scoop.
- Use your fingertip to apply the egg wash and slightly smooth the tops of piped choux buns instead of brushing them off.
- Bake one baking sheet at a time for even baking if you prefer. Don't open the oven door while baking.
- To increase the crispiness of puffs, poke a hole in the side or bottom with a sharp knife right after taking them out of the oven: let the steam escape.
- Keep colled chouquettes in an airtight container for a few days.
- Puffs with pearl sugar can be frozen in a Ziploc freezer bag for one month. To defrost, bring them to room temperature, warm them up for 5 minutes in the oven at 300 degrees F/150 degrees C, until crisp.
Nutrition
- Serving Size: 1 chouquette
- Calories: 30
- Sugar: 2.4 g
- Sodium: 14 mg
- Fat: 1.2 g
- Saturated Fat: 0.6 g
- Carbohydrates: 4.2 g
- Fiber: 0.1 mg
- Protein: 0.7 g
- Cholesterol: 18 mg
Keywords: chouquettes, French sugar puffs, puffs with pearl sugar, sugar puffs, chouquette recipe, sugar puff recipe
The recipe was originally published in 2018. It has been revised to include improved content and photos. All posted pictures are mine.
The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.
Biana says
These look amazing! I have always seen them at a bakery, but never knew how to make them, and now I do. Thank you!
★★★★★
Irina says
You are welcome, Biana! These choux puffs are so easy to make! Please, enjoy the recipe.
Georgie says
These look amazing! I'm always looking for new recipes and baking challenges to try. These would be so great for a dinner party or wrapped as a gift!
★★★★★
Irina says
It is true that they serve a great edible gift, Georgie. They are an excellent snack, too. 🙂
Jordan says
First time making these and they were SO good! Just like a restaurant.
★★★★★
Irina says
Thank you, Jordan, for letting me know that these choux puffs turned out great!
Priya says
I have always wanted to bake these! Thanks for the recipe.
★★★★★
Irina says
Sure, Priya! Please, enjoy the recipe.
Adrianne says
I am sure that you are right and that these would disappear very quickly!! I love how delicate and light they look. So hungry to try them now. Cheers!
★★★★★
Irina says
Yes, Adrianne, I double the recipe once I make them. These baked cuties disappear in no time:)
Jere Cassidy says
I actually have pearl sugar in my cupboard and what a perfect way to use it. I have made this dough before so I can't wait to try it again.
★★★★★
Irina says
WOW! Gere, you have got all the ingredients to make these cute choux puffs. Happy baking and enjoy them!
Veena Azmanov says
Sounds so very interesting and a better planning for a kids party. Yum.
★★★★★
Irina says
Thanks, Veena. Kids love these sugar puffs. Well, the same is about adults 🙂
Sonal says
I have always wanted to try a Choux recipe but get intimidated. Thanks for posting the detailed recipe.
★★★★★
Irina says
You are very welcome, Sonal. The choux pastry is not complicated to make: just follow the recipe, and you will succeed!
Krissy Allori says
These are just to die for. Much easier to make then I expected for sure. Thank you for sharing.
★★★★★
Irina says
You are welcome, Krissy! Yes, these are so cute and tasty 🙂
Priya Lakshminarayan says
These are so pretty and delicious! We have already made this twice! Loved the recipe.
★★★★★
Irina says
Thank you for your comment, Priya. I am happy to hear that!
Jamie says
I love the look of the Swedish pearl sugar on these pastry puffs! I think I'll fill mine with my favorite ice cream!
★★★★★
Irina says
It is a great idea too, Jamie. Please, enjoy the recipe!
Vicky says
These look so airy and delicious! What a sweet treat!
★★★★★
Irina says
Thank you, Vicky!
Andrea Metlika says
These delicious pastries will not last in my house. I will probably have to make a double batch each time.
★★★★★
Irina says
Oh, Andrea, it is a wise idea to double the recipe! I am sure you will love these sugar puffs.
Brianna says
Choux pastry is so easy to make; I love the addition of pearl sugar!
★★★★★
Irina says
Yes, it is a simple recipe to make. Please, enjoy it, Brianna!
Roxana says
Love learning about this amazing French recipe. The step by step was very helpful. And it is so delicious.
★★★★★
Irina says
Roxana, it is my pleasure. Please, enjoy the recipe.
Capri says
This was my first time making chouquettes, and it was super easy, thanks to your detailed instructions! Thanks for the great recipe!
★★★★★
Irina says
You are very welcome, Capri. And thanks for your comment.
Maggie says
These chouquettes are making my mouth water! This looks absolutely delicious and delish!
★★★★★
Irina says
Thank you, Maggie. You will love them once you make them. 🙂
Chichi says
A very helpful tutorial for this recipe. I can attempt it with confidence.
★★★★★
Irina says
Perfect, Chichi! Happy baking and enjoy it!
Jack says
These look so airy and tasty; I can't wait to make them this weekend : D
★★★★★
Irina says
Happy baking, Jack, and enjoy the recipe. 🙂 Let me know how it went.
Diane Baker says
I cannot wait to make these for Valentine’s Day!! Thank you so much for sharing such a great recipe.
★★★★★
Irina says
Diane, thank you for your ineterst in the recipe. Happy baking!
Sadia Malik says
Delicious, I love the idea of dipping them in lemon.
★★★★★
Irina says
WOW! Thanks for the idea, Sadia!
Amanda Wren-Grimwood says
I haven't made choux pastry for ages, and these look so gorgeous that I am going to have to make them this weekend. Thanks for the recipe.
★★★★★
Irina says
You will enjoy the recipe, Amanda. Happy baking! And thanks for stopping by. 🙂
Anjali says
Omg, these are like little bites of heaven!! They were also surprisingly easy to make for someone who is not a natural baker! 🙂 My whole family loved them!
★★★★★
Irina says
Anjali, thanks a lot for your comment. It is my pleasure to post this recipe. 🙂
Sara Welch says
I gave these a try for a mid-day treat, and they turned out perfect! Thanks for posting the recipe.
★★★★★
Irina says
You are very welcome, Sara!!!