If you never had Chouquettes before – you should really try these delicious treats! Chouquettes are a type of cream puffs that are hollowed and though not filled with any cream, they are glazed with some sugar glaze. The result is addictive and so delicious; so simple – yet absolutely incredible. Trust me – you won’t be able to stop after only one chouquette.
They are so golden and have such a great crispy texture on the outside, yet a bit soft and gooey texture on the inside. If you like cream puffs – these are gonna steal your heart. They would also make a great dessert for Christmas!
More cream puffs and eclairs recipes here >>
Photo: Natalie Levin
Chouquettes
For choux pastry:
- 125 ml. (1/2 cup) milk
- Pinch of salt
- 30 grams (3 tbsp.) sugar
- 50 grams (1/4 cup) butter cut into cubes
- 70 grams (1/2 cup) all-purpose flour
- 2 large eggs (lightly beaten)
For brushing:
- 1 egg yolk
- 1 tbsp. milk
- Sugar crystals for decoration
Sugar syrup:
- 50 grams (1/4 cup) sugar
- 60 ml. (1/4 cup) water
- 1 tbsp. honey
- Preheat oven to 190c degrees.
- In a medium saucepan put milk, salt, sugar and butter and heat to a strong boil.
- Add flour and stir while cooking, until it turns into a lump of dough.
- Transfer the dough to the bowl of an electric mixer with a paddle attachment and mix on medium speed for 2-3 minutes until it cools down a little.
- Add the eggs gradually while beating until dough is elastic and smooth. Check the readiness of dough by creating a “trail” with a wooden spoon in the center of the dough – if the track remains stable, add some eggs, and if it closes a bit – the dough is ready. It is important not to add too many eggs to the dough or it may become too soft and ruined.
- Transfer the dough to a pastry bag fitted with a serrated 2 cm piping tip. On a baking tray lined with baking paper pipe chouquettes (about 3-4 cm in diameter). It’s important to leave some space between the chouquettes.
- Gently brush the chouquettes with yolk and milk mixture. Sprinkle some sugar crystals in top of each chouquette.
- Bake for about 12 minutes. Then lower the temperature to 180c degrees and open the oven door slightly, by sticking a wooden spoon in it.
- Bake the puffs in this way for 7-10 minutes, until golden brown.
- Cool completely at room temperature.
- Sugar syrup: in a small pan put water, sugar and honey and bring to a boil. Cook for 3-4 minutes until sugar dissolves and remove from heat.
- Gently brush the chouquettes with a little syrup and leave for an hour at room temperature.
- Do not miss the syrup after baking, it gives a little more sweetness and makes the chouquettes shiny.
- Sugar crystals can be obtained in any store specializes in baking products and raw materials.
- Keep in a sealed container in the refrigerator for up to a week. Serve at room temperature or slightly warm.
Photo: Natalie Levin