French Chouquette Recipe (2024)

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To look at these little beauties, you wouldn’t think that you could whip up a batch in less than an hour. Chouquettes (pronounced shoo-kets) are French pastry sugar puffs and can also be made into profiteroles (French cream puffs)if you’re feeling fancy.

French Chouquette Recipe (1)

It’s that magicpâte à choux dough recipe again, the very same one used to make savory Gougères. But instead of Gruyère cheese and black pepper, you’ll add a little sugar to the dough and a generous sprinkle of pearl sugar to the top.

French Chouquette Recipe (2)

How to Make Chouquettes

Making the chouquette dough is simple. (Also called choux pastry – the same dough used by patisseries in France to make eclairs, profiteroles, gougeres, and more.) You’ll bring most of the recipe ingredients to a boil thenadd the flour all at once andstir like crazy until it’s smooth and pulls away from the sides of the pan. Afterthe dough cools for a few minutes, you’ll whisk in the eggs one by one.

French Chouquette Recipe (3)

I take arustic approach to forming these, scooping them out in heaps with a small cookie scoop or a couple of teaspoons, but you can certainly pipe them from a pastry bag onto the baking sheet if you want more uniform puffs. A thin sugar glaze (genius tip from Clotilde’s Edible Adventures in Paris – first pair of photos below) and pearl sugar sprinkle promise a sweet crackle in every bite.

French Chouquette Recipe (4)
French Chouquette Recipe (5)

Chouquettesbake into golden brown little pastries that are crisp on the outside, and hollow, creamy and tender within (before removing from oven, turn off the oven, open it a crack and leave for 5 minutes to ensure that they don’t deflate). They’re wonderful snacks or party fare and a perfect edible gift. Wrap them up in a little paper sack as they do in Parisboulangeries.

French Chouquette Recipe (6)

More of My Favorite French Recipes

  • French Onion Soup (The classic with a bite-size twist on the toasted bread.)
  • Coq au Vin Blanc (A twist on the traditional, simplified and with white wine.)
  • Salad Lyonnaise (It’s easy to make this French bistro salad at home!)
  • Lyonnaise Potatoes (Buttery potatoes tossed with sweet, caramelized onions.)
  • Baked Eggs (A crowd pleasing appetizer that you can assemble in 5 minutes flat!)
  • Brioche Bun Recipe (A simple no-knead recipe for feather light, buttery brioche buns.)
  • Peach Clafoutis (A riff on one of the most cherished, home-baked French desserts!)
  • Blueberry Clafoutis (Another version of the French classic!)
  • Crepe Cake (Is there a more beautiful dessert?)

Chouquettes Recipe Video

Homemade Chouquettes (French Pastry Sugar Puffs)

4.84 from 18 votes

By: Marissa Stevens

Prep: 15 minutes mins

Cook: 30 minutes mins

Total: 50 minutes mins

Course: Dessert

Cuisine: French

Calories: 46

Servings: 35 Chouquettes

French Chouquette Recipe (7)


Simple to make and absolutely delicious, chouquettes are lightly sweet pastry puffs that make a wonderful snack and perfect party fare.


  • 1 cup water
  • 1 tablespoon granulated sugar
  • 1/4 teaspoon fine salt
  • 6 tablespoons unsalted butter
  • 1 cup all-purpose flour 125 grams
  • 4 large eggs
  • 2 tablespoons pearl sugar (recipe note #3)

Sugar Glaze

  • 2 tablespoons water
  • 2 tablespoons granulated sugar


  • Preheat oven to 400ºF.

  • Line a baking sheet with parchment paper.

  • Heat water, sugar, salt, and butter in a medium saucepan until boiling. Remove from heat and add flour all at once, stirring vigorously with a wooden spoon, until dough is smooth and pulls away from the sides of the pan.

  • Let dough cool for 2 minutes then whisk in eggs, one at a time, until shiny and smooth. Set aside. (recipe note #1)

  • To make sugar glaze, combine water and sugar in a small saucepan. Bring to boil over medium heat; cook and stir until sugar dissolves, about one minute. Remove from heat and set aside to cool.

  • Scoop dough onto baking sheet with small cookie scoop (a leveled 1 tablespoon scoop is ideal). Or, scoop a walnut-size mound of dough with a teaspoon and, with a second teaspoon, scrape onto prepared baking sheet. Repeat with remaining dough, spacing the dough mounds evenly apart, giving them a little room to spread. (Or pipe dough onto baking sheet with a 1/2-inch round tip.)

  • Brush dough mounds with sugar syrup then sprinkle generously with pearl sugar. Bake for 20 to 25 minutes or until puffed and golden brown. Turn oven off and crack the door open for 5 minutes before removing them (this should prevent the chouquettes from deflating). (recipe note #2) Enjoy warm or at room temperature.


  1. Don’t be alarmed when the dough is lumpy as you add the eggs. Keep whisking (or stirring) vigorously and the dough will become smooth.
  2. For chouquettes that are more crispy, pierce with a sharp knife immediately after removing from the oven to allow steam to escape.
  3. Be sure to use Swedish pearl sugar as the Belgian variety is much larger and won’t stick well.
  4. To serve these as profiteroles, just slice in half crosswise and fill with custard, whipped cream, pastry cream, or ice cream and drizzle with chocolate sauce if you like.
  5. If you won’t be eating all of these the same day you cook them, they freeze beautifully. Let cool, then transfer to freezer bag for up to one month. Two great options for reheating:
    1. To reheat straight from the freezer: preheat oven to 350ºF then turn oven off. Arrange frozen chouquettes on ungreased baking sheet and, after you turn oven off, place in oven for 5 minutes. Serve warm or at room temperature.
    2. For a crispier version: Thaw at room temperature. Preheat oven to 350˚F. Arrange thawed chouquettes on an ungreased baking sheet and bake for 5 minutes. Serve warm or at room temperature.


Calories: 46kcal | Carbohydrates: 5g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 26mg | Sodium: 25mg | Potassium: 12mg | Fiber: 1g | Sugar: 2g | Vitamin A: 91IU | Calcium: 4mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Leave a comment & rate the recipe below!

French Chouquette Recipe (2024)


What is Chouquette made of? ›

The making of Chouquettes is in essence the making of a choux pastry – known in French as “Pâte à Choux”. The soft pastry dough is then piped into little mounds on a baking sheet and topped with pearl sugar before baking, to create chouquettes. Basic ingredients for a Pâte à Choux include butter, water, flour and eggs.

What happens if you put too many eggs in choux? ›

If you've used too many eggs in your pastry dough, water in the egg yolk will start to separate from the yolk. Once the pastry is baking in the oven, this water then evaporates, causing the structure of the pastry to tighten up and shrink. The dough is too thick to pipe.

Why are my chouquettes not rising? ›

First, the dough is too wet and runny. The dough needs enough flour to give it structure to properly rise and hollow out. The solution is to use enough flour so that the dough is thick enough. Second, your cream puffs or choux pastries may not hollow out because the baking temperature is too low to start.

What is the most important ingredient in choux pastry? ›

The essential ingredients are butter, water, flour and eggs. Instead of a raising agent, choux pastry employs its high moisture content to create steam, as the water in the dough evaporates when baked, puffing the pastry.

How do you keep choux pastry crispy? ›

Shelf-life & Refeshing your Choux

You can keep the Choux in an airtight container for up to 3 days. They will feel soggy when you take them out so it's important to put them in a 175°C oven for about 5 minutes. That will dry and crisp them back up. ..But I suggest to use,the same day you make them, so much better.

What is a Chouquette in English? ›

Translated to English, chouquettes mean “little bits of (choux) pastry,” which is exactly what they are. The dough used to make these pastry puffs is the same dough that's used to make eclairs and profiteroles.

Who invented Chouquette? ›

Simply made of choux pastry made of water (or milk), butter, wheat flour, eggs and salt, the chouquette, short for cabbage with the suffix "ette", was created in the 16th century by the Italian pastry chef Popelini who, while working at the court of Queen Catherine de Medici, imported it to France.

What is a Choquette? ›

Chouquettes (pronounced shoo-kets) are French pastry sugar puffs and can also be made into profiteroles (French cream puffs) if you're feeling fancy. It's that magic pâte à choux dough recipe again, the very same one used to make savory Gougères.

Why is my eclair batter runny? ›

Too much eggs will cause a runny dough, which will result flat pastry shells.

What is the most crucial part in baking choux pastry? ›

The most important stages in making a choux batter are measuring, forming, and cooking the paste, and then beating in the eggs. Get those parts right, and you'll be golden, just like your choux.

Why didn't my eclairs rise? ›

Chances are the dough was too wet and runny. When you pipe out the batter, it probably didn't hold its shape (see the picture above – the runny batter kind of spreads out). That means it has too little flour, or too much liquid in the form of water, eggs and/or butter.

Can you overmix the choux dough? ›

Finally, it is important to not overmix the dough after the eggs are added. Overmixing can make the dough tough.

Why is my choux not puffing? ›

If too much egg is added or if it is added too quickly, the Choux's ability to rise when baked will be affected. Similarly, if not enough egg is incorporated, it won't puff, causing it to be dense inside.

Why did my choux pastry go flat? ›

Answer: This can happen if your choux pastry wasn't thick enough, and too runny. It's important to make sure each egg is fully incorporated before adding the next one. It is also important not to open your oven and peak. This releases steam and can result in a soggy and flat éclair.

What are the three 3 basic rules for pastry making? ›

General rules

Mix together the flour and salt by sieving. Keep everything as cool as possible otherwise the fat may melt which would spoil the finished dish. Introduce as much air as possible during making.

Why didn't my choux pastry puff up? ›

If too much egg is added or if it is added too quickly, the Choux's ability to rise when baked will be affected. Similarly, if not enough egg is incorporated, it won't puff, causing it to be dense inside.

Why does choux pastry fail? ›

Too much moisture causes the choux pastry to sink. The other important reason is your oven was not preheated enough. The oven must be very hot the moment you put your choux pastry dough in to bake. The last reason your pastry collapsed is because you baked with uneven heat.

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