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Chouquettes are a choux pastry without any filling and adorned by <em>sucre perlé</em> (pearl sugar). This quintessential French snack is often enjoyed by children and adults alike. The light and airy puff will have you reaching for one after another!


  • 125 ml milk
  • 125 ml water
  • 100 g butter
  • 50 g sugar
  • a pinch of salt
  • 150 g flour
  • 3+1* eggs
  • pearl sugar


  • Preheat oven to 180°C.
  • Heat water, milk, butter, salt and sugar in a saucepan over medium-high heat. Once it comes to a gentle boil, remove from heat and add all of the flour at once. Mix the dough with a wooden spoon until all of the flour has been well incorporated and becomes smooth. Return saucepan to the heat and continuously turn the dough with the wooden spoon for at least 1-2 minutes, at which point it will no longer stick to the pot. Transfer the dough to a mixing bowl and allow to cool for a couple of minutes. To expedite the cooling, give the dough a couple of mixes with a hand mixer to release hot air.
  • Add the 3 eggs one at a time and thoroughly mix with wooden spoon after each addition. If you have no muscles like me, you can use a hand mixer to save yourself some energy. Beat the fourth egg in a separate bowl and add half of it to the batter. Continue to mix until the batter is smooth and shiny. To verify that the batter has enough egg and is the correct consistency, scoop some of the batter up with the wooden spoon, lift it straight up and let the batter slide down. If the batter falls in the shape of a V, it is ready to pipe. Otherwise, add a little bit more of the remaining egg and mix well.
  • Fill a pastry bag (use a 10 mm tip) with the batter and pipe little round choux of 4 cm in diamter onto a parchment lined baking sheet. Brush the surface with the remaining egg and generously sprinkle the surface with the pearl sugar. Bake for 20-25 minutes until the surface is golden. To verify that the chouquettes are adequately baked, tap the surface and listen for a hollow sound. Remove from oven and transfer the chouquettes to a rack to cool.


*I use medium-sized eggs, which weigh about 60-65 grams each.
Course: Dessert, Snack
Cuisine: French
Keyword: Baked, Pastry