Chouquettes Recipe

Preheat and prepare

Preheat oven to 425°F (220°C). Line two baking sheets with parchment paper or silicone mats. Fit a piping bag with a plain 1/2 inch (12 mm) round tip or use a large round open tip; alternatively use a zip-top bag with the corner snipped.

Heat liquids and butter

In a medium saucepan combine water, whole milk, unsalted butter (cut into pieces), granulated sugar, and salt. Bring to a rapid simmer over medium heat, stirring occasionally to melt butter and dissolve sugar. Once it reaches a simmer and butter is fully melted, remove from heat.

Add flour and cook the panade

Immediately add all the flour at once to the hot liquid. Stir vigorously with a wooden spoon or heatproof spatula until the mixture pulls away from the sides and forms a smooth ball (about 30–60 seconds). Return the pan to low heat and cook, stirring constantly, for an additional 20–30 seconds to dry the dough slightly. This helps develop structure so eggs incorporate properly.

Cool slightly and incorporate eggs

Transfer the dough to a mixing bowl (or the bowl of a stand mixer). Let cool 3–5 minutes until it is warm but not hot (warm to the touch). If using a stand mixer fitted with a paddle, run on low. Add eggs one at a time, fully incorporating each before adding the next. Start with one egg and mix until incorporated; the dough will look glossy and will loosen with each egg. If using vanilla extract, add it with the last egg. The final dough should be thick but pipeable and hold a peak when the paddle or spatula is lifted. If dough seems too stiff, add a small amount of a beaten egg (reserve one egg if you want more control).

Pipe chouquettes

Transfer the dough to the prepared piping bag. Pipe small mounds about 1 to 1 1/4 inches (2.5–3 cm) in diameter, spaced 1.5–2 inches (4–5 cm) apart to allow expansion. For uniform results, keep wrist steady and pipe straight down then release and lift to form neat rounds. You should get roughly 40–48 chouquettes from this recipe depending on size.

Egg wash and pearl sugar

Lightly brush each piped choux with the egg wash (be careful not to deflate them). Generously sprinkle pearl sugar over the tops so they adhere to the wash. Pearling gives the classic dotted look and sweet crunchy bite.

Bake — stage 1 high heat

Bake in the preheated 425°F (220°C) oven for 10 minutes. This initial high heat helps the chouquettes to puff quickly and set the exterior.

Bake — stage 2 lower heat

Without opening the oven door, reduce the oven temperature to 350°F (175°C) and continue baking for an additional 12–18 minutes, or until chouquettes are puffed, golden and feel light. Check color: they should be evenly golden and not wet-surfaced.

Drying (optional but recommended)

To ensure the centers are dry and not hollow-wet, turn the oven off and leave the chouquettes in the oven with the door slightly ajar for 8–10 minutes. This gentle drying helps preserve crispness.

Cool and serve

Transfer chouquettes to a wire rack and cool to warm or room temperature. Serve fresh the same day for the best texture. Store any leftovers in an airtight container at room temperature for up to 1 day; refresh briefly in a 350°F (175°C) oven for 4–6 minutes to crisp before serving.