Alpine Fleur de Sel Chouquettes

Ingredients

• 250 ml Whole milk (whole, at room temperature)
• 100 g Unsalted butter (cut into small cubes)
• 50 g Granulated sugar
• 2 g Fine salt (a pinch)
• 150 g All-purpose flour
• 4 pcs Eggs (large, at room temperature)
• 1 g Alpine fleur de sel (for finishing, to sprinkle lightly)

Instructions

1. Prepare the equipment

   Gather all utensils, preheat the oven to 200 °C and line the tray with parchment paper.

   Time: PT5M

2. Heat the milk‑butter‑sugar‑salt mixture

   In a saucepan, pour the milk, add the butter cubes, sugar and salt. Heat over medium heat while stirring until the butter fully melts, then bring to a gentle boil.

   Time: PT5M

3. Add the flour all at once

   Remove the saucepan from the heat, add the flour in one go and mix vigorously with the spatula until a homogeneous ball forms that pulls away from the sides.

   Time: PT3M

4. Dry the dough

   Return the saucepan to low heat and stir for 2 to 3 minutes to slightly dry the dough.

   Time: PT3M

5. Let cool

   Transfer the dough to a bowl, cover with a cloth and let rest for 5 minutes to cool slightly.

   Time: PT5M

6. Incorporate the eggs

   Beat the eggs in a small bowl. Add the eggs one by one to the dough, mixing well after each addition until you obtain a smooth, glossy dough that forms a small peak that slowly collapses.

   Time: PT5M

7. Fill the piping bag

   Put the choux pastry into the piping bag fitted with a 1 cm plain tip.

   Time: PT3M

8. Pipe the chouquettes

   On the prepared tray, pipe dough mounds of 2 to 3 cm in diameter, spacing them about 5 cm apart.

   Time: PT5M

9. Sprinkle with fleur de sel

   Scatter each chouquette with a very small pinch of Alpine fleur de sel.

   Time: PT2M

10. Bake

    Place the tray in the oven and bake for 20 minutes at 200 °C until the chouquettes are golden and well risen.

    Time: PT20M

    Temperature: 200°C

11. Cool

    Remove the tray from the oven and transfer the chouquettes to a cooling rack to cool for 10 minutes.

    Time: PT10M

12. Enjoy

    Serve the chouquettes warm or at room temperature, alone or with a coffee.

    Time: PT0M

Nutrition Facts

Calories

360

Protein

4 g

Carbohydrates

45 g

Fat

18 g

Fiber

1 g

Ingredient Substitutions

• Instead of Whole milk: semi-skimmed milk, water
• Instead of Unsalted butter: margarine
• Instead of Granulated sugar: cane sugar
• Instead of Fine salt: sea salt
• Instead of All-purpose flour: gluten-free flour
• Instead of Eggs: organic chicken eggs
• Instead of Alpine fleur de sel: sea salt

Equipment Needed

• Medium saucepan
• Wooden or silicone spatula
• Mixing bowl
• Whisk
• Piping bag with 1 cm plain tip
• Baking sheet
• Parchment paper
• Oven
• Cooling rack
• Kitchen gloves
• Kitchen scale (optional) (optional)
• Timer (optional)

Critical Steps — Do Not Skip

• Heat the milk‑butter‑sugar‑salt mixture until boiling
• Add the flour all at once and form a homogeneous ball
• Incorporate the eggs observing the rooster’s crest test
• Bake at 200 °C for 20 minutes

Chef Tips from the Video

• Use very fresh eggs at room temperature for better emulsification.
• Sifting the dough through a sieve before putting it in the piping bag prevents lumps.
• For an even crunchier finish, sprinkle the fleur de sel just before baking.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 2 days.

Freezer: Pack individually and freeze for up to 1 month.

Room temperature: Consume the same day to retain crunch.

Make-Ahead Tips

• Choux pastry dough can be prepared ahead, covered and stored in the refrigerator for 24 hours.
• Pipe the chouquettes onto parchment, freeze raw, then bake directly when needed.
• Sprinkle the fleur de sel just before baking for a stronger flavor.