Chouquettes Recipe (French Sugar Puffs)

Quick Summary: Chouquettes are small French choux pastry puffs topped with crunchy pearl sugar, often called French sugar puffs. You make a simple choux dough, pipe walnut-sized mounds, brush them with egg wash, press pearl sugar on top, and bake at 355°F (180°C) until golden and hollow. This recipe makes about 60 light puffs in around 45 minutes, and each one has about 30 calories.

What are chouquettes?

Chouquettes (pronounced shoo-kets) are small French sugar puffs made from choux pastry, the same dough used for cream puffs and eclairs. In French, the dough is called pâte à choux, and once it is baked into these little rounds, it becomes pâte à chouquettes. Each puff is light and hollow, with a sweet, crunchy topping of pearl sugar.

As Serious Eats puts it, "Pâte à choux, or choux pastry, is the Madonna of doughs," meaning it reinvents itself into many shapes. Chouquettes are the simplest member of that family of French petits choux, which also includes cream puffs, eclairs, profiteroles, Paris-Brest, religieuses, and Saint-Honoré.

The dough is the same one you use for heart-shaped cream puffs and savory Gruyère cheese puffs. The only difference is the topping: instead of a filling or cheese, chouquettes are brushed with egg wash and sprinkled with pearl sugar before baking.

In France, most bakeries and pâtisseries sell freshly baked chouquettes by the bagful, and they are a classic afternoon snack known as le goûter. Parisians often enjoy them alongside financiers and madeleines with afternoon tea or coffee.

Why you'll love this recipe

• Simple ingredients. You likely have everything on hand: water, butter, flour, sugar, salt, and eggs. The only thing you may need to buy is pearl sugar.
• Quick to make. The whole batch of about 60 puffs comes together in around 45 minutes, with no filling or frosting to fuss over.
• Fun with kids. Little ones love sprinkling the pearl sugar on top and then eating the crunchy puffs, so this is a great baking project to do together.
• Perfect for any moment. Sugar puffs work as a school snack, an afternoon pick-me-up with tea or coffee, or a party treat.
• Great edible gift. They travel well during the holidays. Just pack about ten in a small paper bag, and you have a homemade present.

Ingredients

For ingredients and detailed instructions, refer to the recipe card below.

• 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.
• 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 can make it yourself.
• Egg wash: Mix 1 egg yolk with 1 tablespoon of water or milk.

Equipment

To make chouquettes at home, gather these basic baking tools before you start:

• medium saucepan
• wooden spoon
• mixing bowls
• stand mixer (optional)
• piping bag with Ateco plain tip 804
• baking sheet
• parchment paper
• pastry brush
• wire rack

How to make chouquettes

Step 1. Preheat the oven to 355°F (180°C). Line a baking tray with parchment paper or prepare a silicone baking mat.

Step 2. Place the water, butter, sugar, and a pinch of salt in a small saucepan (photo 1) and bring to a boil, stirring, until the butter melts.

Step 3. Remove from heat and add all the flour at once. Stir with a wooden spatula until the mixture is smooth.

Step 4. Bring the saucepan to medium heat and "dry the dough off," continually stirring until it pulls away from the sides of the pan (photo 2).

Step 5. Remove the saucepan from heat and let the choux pastry dough cool for about 2 to 5 minutes.

Step 6. Place it in a stand mixer or a regular large bowl. Add the eggs one at a time, mixing until the dough is smooth and shiny (photo 3).

Step 7. If you beat in eggs manually, use a wooden spoon.

Step 8. Transfer the pate a choux into a pastry bag fitted with a round tip, an Ateco plain tip 804.

Step 9. Pipe walnut-sized choux buns onto the prepared baking sheet lined with parchment, spacing them evenly (photo 4).

Step 10. Brush the top of each mound with the egg wash (one egg yolk combined with one tablespoon of water or milk).

Step 11. Sprinkle and press pearl sugar over the top and sides of each mound (photo 5).

Step 12. Bake for about 25 to 30 minutes until the puffs are golden brown (photo 6).

Let cool on a wire rack. Enjoy!

Expert tips

1. Pipe choux mounds with a piping bag and a plain tip for uniformity, or shape them with two spoons or a small cookie scoop.
2. Use your fingertip to apply the egg wash and slightly smooth the tops of piped choux buns instead of brushing them off.
3. Bake one baking sheet at a time for even baking if you prefer. Don't open the oven door while baking.
4. 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.
5. Press the pearl sugar firmly into the tops and sides, then gently shake the baking sheet so it sticks. Some sugar always falls off, so do not hold back when you sprinkle.
6. To keep the puffs from deflating, bake them until they are deep golden and firm, and do not open the oven door during the first 20 minutes. If they are underbaked, the steam inside escapes, and they collapse.

Recipe variations

Classic chouquettes are topped with pearl sugar, which is why they are often called choux puffs with pearl sugar. Once you have the basic recipe down, there are many easy ways to change the flavor and look:

• Chocolate. Press a few chocolate chips into each puff before baking for a sweet surprise inside.
• Nutty. Add crushed hazelnuts or pistachios along with chocolate chips for extra crunch and flavor.
• Caramel popcorn. Top the petits choux with caramelized popcorn and pearl sugar for a new taste and texture.
• Marzipan. Mix grated marzipan, orange flower water, and orange zest into the dough, then sprinkle with flaked almonds for marzipan chouquettes.
• Romantic touch. Finish with confetti candy sprinkles or crushed pink praline.
• Lemon and coconut. For a twist on the classic, dip the cooled puffs in a lemon glaze and then in sweetened shredded coconut.
• Caramel and pine nuts. Dip the top of each la petite chouquette in caramel, then in toasted pine nuts.
• Powdered sugar. For the simplest finish, let the chouquettes cool, then dust with powdered (icing) sugar.
• Different piping tips. Pipe the choux pastry with Ateco plain tip 804 or your favorite tip to create playful shapes.

Storing & freezing

Chouquettes are best eaten the same day they are baked, when the shells are still crisp, and the pearl sugar is crunchy. If you have leftovers, let them cool completely and store them in an airtight container at room temperature for a couple of days, though they will soften over time.

You can also freeze chouquettes for longer storage. Place the cooled puffs in a Ziploc freezer bag and freeze them for up to one month. To serve, bring them back to room temperature, then warm them in the oven at 300°F (150°C) for about 5 minutes until they crisp up again.

Recipe FAQ

How do you pronounce chouquettes?
Chouquettes is pronounced "shoo-KET" (roughly like "shoe-ket"). It is often misspelled as choquettes, chouquette, shookets, or even coquette pastry, but they all refer to the same French sugar puffs.

What is pearl sugar?
Pearl sugar (also called nib sugar, hail sugar, crystal sugar, or coarse sugar) is a hard, opaque white sugar that survives high oven temperatures thanks to its high melting point. It gives baked goods their signature crystal look and sweet crunch. It usually comes in two sizes: Belgian pearl sugar with large crystals and Swedish pearl sugar with smaller particles.

How do you substitute pearl sugar?
To substitute pearl sugar, crush sugar cubes into coarse crystals and use those. Coarse sanding sugar or crushed white rock sugar also work in a pinch.

Can you make chouquettes ahead of time?
Chouquettes are best eaten the same day they are baked, when the shells are still crisp. You can make the choux dough a day ahead and keep it covered in the fridge, then pipe and bake fresh. You can also freeze baked puffs and re-crisp them in the oven.

How do you serve chouquettes?
Serve chouquettes on their own as a snack or alongside a cup of tea or coffee. You can also turn them into French cream puffs by filling them with Chantilly cream or French pastry cream.

Should I use milk or water for choux pastry?
This recipe uses water, which gives the puffs a crisp, light shell and lets the pearl sugar flavor stand out. Some bakeries use milk or a mix of milk and water for a softer shell and richer color. Both work, so you can swap half the water for milk if you prefer a more tender puff.

Why did my chouquettes deflate or turn out flat?
Chouquettes usually collapse when they are underbaked, or the oven door is opened too early. The steam trapped inside is what puffs them up, so bake them until deep golden and firm, and keep the door closed for at least the first 20 minutes. Adding too many eggs or a dough that is too loose can also make them spread instead of rise.

Can you make chouquettes without pearl sugar?
Yes. Pearl sugar gives the signature crunch, but you can crush sugar cubes into coarse crystals, use coarse sanding sugar, or dust the baked puffs with powdered sugar instead.

What is the difference between chouquettes and cream puffs?
They start from the same choux pastry dough. Chouquettes are left unfilled and topped with pearl sugar, while cream puffs are split or piped full of whipped cream or pastry cream. In other words, chouquettes are the simple, snackable version of a cream puff.

How many calories are in chouquettes?
Each chouquette has about 30 calories, making it a light snack. The exact number depends on their size and how much pearl sugar you use.

Love choux pastry recipes? Try these next!

• Choux au Craquelin (Crispy French Cream Puffs)
• Shu Cream Recipe (Japanese Cream Puffs)
• Windbeutel Recipe (German Cream Puffs)
• Italian Cream Puffs
• Nun's Farts Recipe (Pets de Nonne)
• Browse all the Choux Pastry recipes

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Recipe card

The recipe was originally published in 2018. It has been revised to include improved content and photos. 

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.