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

5 from 4 votes


Servings 20 chouquettes
Author Natalie


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


  1. Preheat oven to 190c degrees.
  2. In a medium saucepan put milk, salt, sugar and butter and heat to a strong boil.
  3. Add flour and stir while cooking, until it turns into a lump of dough.
  4. 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.
  5. 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.
  6. 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.
  7. Gently brush the chouquettes with yolk and milk mixture. Sprinkle some sugar crystals in top of each chouquette.
  8. 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.
  9. Bake the puffs in this way for 7-10 minutes, until golden brown.
  10. Cool completely at room temperature.
  11. 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.
  12. Gently brush the chouquettes with a little syrup and leave for an hour at room temperature.

Recipe Notes

  • 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

Send this to a friend