If you have ever walked past a French bakery, you’ve probably seen chouquettes—those delicate, airy choux pastry puffs generously topped with crunchy pearl sugar. These little bites are a staple in French pastries, perfect for a quick treat straight from a paper bag on a morning stroll. Unlike filled French cream puffs, classic chouquettes stay simple—just crisp, hollow pastries with a touch of sweetness on top.
The best part? They’re surprisingly easy to make at home! No need for a piping bag—I use two spoons to shape the little mounds of dough. A few key techniques ensure success: don’t open the oven while baking, and if you can’t find Swedish pearl sugar or Belgian pearl sugar, a dusting of icing sugar works just fine.
If you love classic French pastries, you might also enjoy my madeleines, pear tartlets, or strawberry pies—all simple yet elegant bakery-style treats you can make at home. Each one brings a little taste of a French bakery to your kitchen!
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Why You'll Love This Recipe
- Easy to make at home – No fancy equipment needed, just a baking sheet and a few pantry staples.
- Light and airy – The magic of choux pastry puffs makes them crisp on the outside and hollow inside.
- Signature crunch – The sugar crystals on top create that irresistible contrast.
- Great snack – Enjoy them fresh or store them in an airtight container for later.
- Endless variations – Sprinkle in chocolate chips or serve with chocolate sauce for extra indulgence!
Making choux pastry puffs might seem intimidating, but it’s actually quite forgiving once you get the hang of it. The key is to achieve the right consistency—smooth and thick enough to hold its shape, but still soft enough to puff up beautifully in the oven. If your dough feels too stiff, add an extra half an egg to loosen it up.
📋 Ingredients & Variations
To make chouquettes, you’ll need just a few simple ingredients:
- Milk - I use 2%
- Large eggs – Essential for the structure of the dough. Make sure they’re at room temperature for best results.
- Butter – Unsalted is fine but as a confidence I use salted and it is just fine.
- All purpose Flour – A key component of the classic choux pastry puffs.
- Sugar cubes or pearl sugar – The star topping! If you don’t have nib sugar, crush sugar cubes or use a dusting of powdered sugar instead.
Variations:
- Swap Swedish pearl sugar for Belgian pearl sugar.
- Add chocolate chips to the dough for a twist on the classic.
- Serve warm with a side of chocolate sauce for dipping.
📖 Instructions
Before getting started: Line a baking tray with parchment paper. Preheat the oven to 375°F.
To get started, in a saucepan over medium heat, melt the butter with the milk and water and the sugar (picture 1). Once it starts to simmer, remove from heat and quickly stir in the flour with a wooden spoon (picture 2).
At first, it will look wet and sticky (picture 3) but stir in until with a wooden spoon until the dough pulls away from the sides of the pan, it will look smoother (picture 4).
Then, transfer the dough in a bowl and allow to cool slightly before adding the eggs, one at a time, mixing well after each addition until you reach the right consistency—smooth and thick but sticky (picture 5).
Now, to shape the chouquettes, use two spoons (picture 6), scoop small amounts of dough (about the size of a walnut in its shell) onto the prepared baking sheet, forming little mounds about an inch apart (they will puff up).
Lastly, not mandatory, but you can add the toppings. Sprinkle a generous amount of crunchy pearl sugar (or your substitute) on top of each mound.
Tip: You can brush the tops with an egg wash for a shiny finish.
Time to bake! Place the tray in the oven for 15 minutes and then lower the temperature to 350°F for another 10 minutes until golden brown.
Do not open the oven door while baking! I repeat, do not open the oven down, they will deflate!
Also, don’t forget: an oven thermometer is a great tool to ensure your oven is at the perfect temperature! Chouquettes rely on high, steady heat to rise properly, so if your oven runs hot or cold, adjusting accordingly can make all the difference.
The best part is now: Let the chouquettes cool slightly before eating. Store leftovers in an airtight container to keep them fresh.
💭 Recipe FAQs
Absolutely! If you don’t have Swedish pearl sugar or Belgian pearl sugar, a dusting of icing sugar after baking works just as well.
This usually happens if the oven was opened too soon. Keep the oven closed while baking to maintain the perfect rise.
Of course, many recipes suggest a pastry bag or plain tip for shaping, but I find that two spoons work just as well! My goal is to inspire you to make the recipe without any equipment but if you have it, go for it!
Keep them in an airtight container at room temperature for up to two days. You can reheat briefly in the oven for best texture but the sugar will melt.
More Bakery-Style Recipe You Will Love
This chouquettes recipe is a simple way to bring the taste of French bakeries into your home. Whether you’re serving them fresh with coffee or packing them as a great snack, these little bites are always a hit. Try them with a drizzle of chocolate sauce for an extra treat!
Bakery Style Chouquettes (French Sugar Puffs)
Equipment
- 1 Pot
- 1 mixing bowl
- 1 Wooden spoon
- 2 spoons
- 1 piping bag optional
Ingredients
- ½ cup water
- ½ cup milk 2%
- ⅓ cup butter
- ¼ cup granulater sugar
- 1 cup all purpose flour
- 3 eggs medium size
Instructions
- Preheat your oven to 375°F and line a baking sheet with parchment paper.
- In a medium saucepan over medium heat, combine water, butter and sugar. Stir with a wooden spoon until the butter melts completely. Remove from heat and quickly stir in the flour until a dough forms and pulls away from the sides of the pan (this will take 3-4 minutes, use your muscles).
- Let the dough cool slightly, then add the eggs one at a time (very important), mixing well after each addition until smooth and glossy. The dough should be thick.
- Using two spoons, scoop small mounds of dough onto the prepared baking tray, spacing them apart by one inch as they will puff. If using a piping bag, fit it with a plain tip and pipe little mounds of dough.
- Generously sprinkle with pearl sugar or nib sugar. If you don’t have pearl sugar, dust with icing sugar after baking.
- Bake for 15 minutes at 375°F and then 10 minutes at 350°F or until golden brown. Do not open the oven door while baking, as this can cause them to deflate.
- Allow the chouquettes cool on a wire rack before serving. Enjoy them warm as a light and airy snack or pair them with chocolate sauce for an extra treat!
Notes
- Please review the body of the post as I have put step by step pictures of the texture of the dough and the visual will help you.
- Do not open the oven during baking, very important, your chouquettes will deflate.
- You may store in an airtight container for about 2 days (although they will be eaten quite fast!)
Nutrition
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