Homemade Chouquettes

Ingredients

• 250 ml Water (cold tap water)
• 250 ml Whole milk (non‑skimmed, at room temperature)
• 125 g Unsalted butter (cut into large cubes)
• 30 g White sugar (for the choux pastry)
• 0.5 g Salt (a pinch)
• 250 g All‑purpose flour (sift to avoid lumps)
• 3 pcs Whole eggs (large, at room temperature)
• 1/2+1+15 unités/ml Half whole egg + egg yolk + milk (glaze) (for the glaze: ½ whole egg, 1 yolk, 15 ml milk)
• 100 g Pearl sugar (coarse crystal sugar) (to coat the chouquettes after baking)

Instructions

1. Prepare the ingredients and equipment

   Gather all ingredients, measure the quantities and prepare the tools (saucepan, scale, whisk, hand mixer, piping bag, tray, parchment paper, brush).

   Time: PT5M

2. Bring the liquid mixture to a boil

   Pour the water, milk, sugar, salt and diced butter into the saucepan. Heat over medium heat until boiling, the butter must be fully melted.

   Time: PT5M

3. Incorporate the flour all at once

   Remove the saucepan from the heat, add the flour in one go and mix vigorously until you obtain a homogeneous dough, smooth like béchamel sauce.

   Time: PT2M

4. Dry the choux pastry

   Return the saucepan to medium heat and stir continuously for 4‑5 minutes until the dough forms a film that pulls away from the sides and creates a “panade”.

   Time: PT5M

5. Let the dough cool

   Transfer the dough to the mixer bowl, mix on low speed with the flat whisk for 5 minutes to cool it slightly before adding the eggs.

   Time: PT5M

6. Incorporate the eggs one by one

   Add the first whole egg, mix until fully incorporated, then repeat with the second and third egg, always on low speed.

   Time: PT5M

7. Transfer the dough to the piping bag

   Pipe the dough into the piping bag fitted with a star tip (PFC).

   Time: PT2M

8. Pipe the chouquettes

   On a tray lined with parchment paper (or perforated mat), pipe dough mounds of 2‑3 cm diameter, spacing them about 3 cm apart to allow rising.

   Time: PT10M

9. Prepare the glaze

   In a small bowl, beat the half whole egg, egg yolk and milk until a homogeneous mixture is obtained.

   Time: PT2M

10. Brush the chouquettes

    Using a brush, gently coat each chouquette with the glaze.

    Time: PT2M

11. Sprinkle with pearl sugar

    Generously sprinkle the chouquettes with pearl sugar, then lightly tap the tray to remove excess.

    Time: PT2M

12. Bake

    Preheat the oven to 220 °C, bake the chouquettes, immediately lower the temperature to 180 °C and bake for 25 minutes without opening the oven door.

    Time: PT35M

    Temperature: 180°C

Nutrition Facts

Calories

30

Protein

0.5 g

Carbohydrates

4 g

Fat

1.5 g

Fiber

0.1 g

Ingredient Substitutions

• Instead of Whole milk: semi‑skimmed milk, almond milk
• Instead of Unsalted butter: margarine
• Instead of White sugar: cane sugar
• Instead of All‑purpose flour: type 45 wheat flour
• Instead of Whole eggs: beaten eggs (3/4 cup)
• Instead of Half whole egg + egg yolk + milk (glaze): 1 egg + 1 tbsp water
• Instead of Pearl sugar (coarse crystal sugar): coarse granulated sugar

Equipment Needed

• Saucepan (2 L)
• Kitchen scale
• Whisk
• Hand mixer with flat whisk
• Piping bag with star tip (PFC)
• Baking tray
• Parchment paper or silicone mat
• Kitchen brush
• Oven
• Oven thermometer (optional) (optional)

Critical Steps — Do Not Skip

• Properly dry the choux pastry (step 4)
• Do not open the oven during baking (step 12)
• Brush the glaze evenly before the pearl sugar

Chef Tips from the Video

• Use very cold water and milk at room temperature for a thermal shock that aids rising.
• Sift the flour to avoid lumps that weigh down the dough.
• After baking, let the chouquettes rest 5 minutes on the tray before transferring them to a container to preserve the crunch.

Troubleshooting

Storage

Refrigerator: Store in an airtight container 2‑3 days. The chouquettes will stay soft inside but the surface may lose its crunch.

Freezer: After completely cooling, place in a freezer bag. They keep for 1 month. Reheat 5 minutes at 150 °C before serving.

Room temperature: At room temperature, they stay crisp for up to 1 day, then become soft.

Make-Ahead Tips

• The choux pastry can be prepared ahead, refrigerated for 2 hours, then piped and baked whenever you like.
• Baked chouquettes freeze very well; reheat in the oven to regain crunch.