Les Chouquettes

Les Chouquettes

Chouquettes are moorish, so it is best to make loads of it. Although they can be frozen once made, defrosted at room temperature and quickly heated in a low heated oven before eating them, for me they are still best eaten fresh from the oven when first baked rather than re-heated.  They are one of the best sweet snacks you can have. I love dipping these little choquettes lightly in nutella or hazelnut cream, or sometimes just swirl some nuttella on top of them once they are baked and has cooled down a bit. I hope you love it as much I do! bon appétit!

Piping bag

Ingredients Serves 8:
1. 180 ml milk
2. 180 ml water
3. 180g flour
4. 3 eggs
5. ½  teaspoon of salt
6. ½  teaspoon of sugar
7. 100g butter
8. 30g icing sugar
9. A handful of sugar pearls

The Choux:
1. On a sauce pan over a medium heat, add the milk, water, 1 tsp of sugar and 1 tsp of salt.  Bring all the ingredients to a boil.
2. Then add 180g flour and 15g of icing sugar, mix until all the ingredients are incorporated, leave to rest for a few minutes until the mixture has cooled down.
3. Once the mixture has cooled down, add the eggs one at a time stirring each time. The mixture should look glossy and smooth.
4. Add the mixture on a piping bag. Pipe the mixture to a size of approx. 1inch wide; leave some space between each piped mixture as they would expand whilst in the oven.

Sugar Pearls Chouquette:
1. Follow the above ‘choux’ recipe then dust the chouquettes with 10g icing sugar. Add the sugar pearls on top  and sides of the choquettes, dust the chouquettes once again with more 5g icing sugar.
2. Bake in the oven for 25-30 minutes or until puffed and golden brown on top.
3. Remove from the oven and slide the knife making a tiny insertion onto the bottom side of the chouquettes to let the steam out, making the chouquettes crispy.


Serve warm.

Les Chouquettes

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