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Loading...Chouquettes au sucre perlé are airy, golden choux pastry puffs studded with crunchy Belgian pearl sugar, sold by the bag at virtually every French bakery. Made from a classic pâte à choux enriched with a splash of milk, they bake up hollow and crisp, perfect for an afternoon snack or a light dessert with coffee.
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Servings4
Yieldabout 28 chouquettes
Nutrition Facts
Per serving (estimated)
- 285 kcalCalories
- 15 gFat
- 8 gSaturated Fat
- 30 gCarbs
- 1 gFiber
- 9 gSugar
- 8 gProtein
- 210 mgSodium
- 95 mgPotassium
- 55 mgCalcium
- 1.8 mgIron
- 0 mgVitamin C
- 510 mcgVitamin A
Ingredients
For the choux paste
- 1/2 cup (120 ml) whole milk
- 1/2 cup (120 ml) water
- 6 tbsp (85 g) unsalted butter, cut into cubes
- 1 tsp granulated sugar
- 1/2 tsp fine sea salt
- 1 cup (125 g) all-purpose flour, sifted
- 4 large eggs (about 200 g), at room temperature
For the topping
- 1/3 cup (55 g) Belgian pearl sugar (sucre perlé)
Directions
- Preheat the oven to 400°F (200°C) and line two rimmed baking sheets with parchment paper.
- Combine the milk, water, butter, granulated sugar, and salt in a heavy saucepan over medium heat; bring just to a simmer until the butter fully melts.
- Add all the flour at once and stir vigorously with a wooden spoon for about 2 minutes, until the mixture forms a smooth ball that pulls away from the sides and a thin film coats the pan bottom.
- Transfer the dough to the bowl of a stand mixer (or a large heatproof bowl) and beat for 1 minute to release some steam, then let cool 5 minutes until just warm to the touch.
- Beat the eggs in a small bowl, then add them to the dough one at a time, beating thoroughly between additions; the paste should fall slowly from the spatula in a thick V-shape ribbon.
- Transfer the choux to a large piping bag fitted with a 1/2-inch round tip and pipe mounds about 1 inch wide and 1 inch tall, spacing them 2 inches apart on the prepared sheets.
- Sprinkle each mound generously with pearl sugar, pressing gently so the crystals stick.
- Bake for 10 minutes at 400°F, then reduce the oven to 350°F (175°C) without opening the door and bake another 12 to 15 minutes, until deeply golden, puffed, and crisp.
- Remove from the oven and immediately pierce the bottom of each chouquette with a small knife to release steam, then cool on a rack; serve warm or at room temperature the same day.
Cook’s Notes
- Do not open the oven door during baking or the chouquettes will collapse; the initial high heat builds the steam that puffs them.
- If you don't have a piping bag, drop rounded tablespoons of dough onto the sheet using two spoons.
- Pearl sugar is the key ingredient and cannot be substituted; regular granulated sugar will dissolve and melt into the dough.
- Eat chouquettes the day they are baked for the best crisp shell; refresh in a 300°F oven for 3 minutes if they soften.
- For a savory twist, skip the pearl sugar and top with grated Gruyère and a pinch of cracked pepper before baking.
