I remember the very first time I had chouquette in France. These little mini sugar puffs just melted in my mouth! AND it was not extremely sweet as well. I got hooked with the delicate balance between the lightness of the choux and the moderate sweetness. The French do know what they’re doing. As I don’t have any access to real chouquette, I decided to make them. Be careful with the baking process and can bake/dry them completely so they won’t get those eggy flavor. Also, never use tin foil when you make choux. I just ran out of parchment paper and used tin foil. It usually works well with cookies so I gave it a try – bad idea. The bottom of the choux stuck to the tin foil and I tore few of them. So if anyone wants to try tin foil after watching my video, please don’t do it 🙁
Regardless of the tin foil, it turned out beautiful so hope you try this out & enjoy!
- 3 eggs
- 1/2 stick unsalted butter
- 1/2 C water
- 1/2 C cake flour or all purpose flour
- powdered sugar & pearl sugar
- pinch of salt and sugar
- [prep]
- a. sift flour
- b. crack the eggs - separate them in 2 and 1. You might not use all of the eggs.
- 1. In a pan, put water and butter and boil until the butter melts and the surface turns into white foam.
- 2. add flour and mix well.
- 3. add the eggs little by little. mix constantly.
- 4. stop adding eggs when the dough becomes smooth and translucent.
- 5. Transfer the dough into a piping bag and squeeze out the dough in quarter size.
- 6. sprinkle powdered sugar and top them with pearl sugar.
- 7. Bake them in 350 degrees for 6-7 minutes.
- 8. Cool them completely and sprinkle some more powdered sugar.
- Enjoy!
- Bake/dry the choux completely or it will have those eggy off taste.
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