These perfect chouquettes are easy to make with this step by step recipe. They are deliciously addictive little French pastries, with a soft, airy, custard-like inside, and a crisp outer shell studded with Swedish pearl sugar! EASY - This recipe is very easy. You don't need a filling for these, they are perfect just the way they are. You do require one specialty ingredient, however - Swedish pearl sugar. This gives the chouquettes their characteristic sweet, crunchy exterior. US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions. Weight measurements are recommended for accurate results. You can toggle between METRIC and US UNITS using the toggle button below the ingredients list.
1/2tspsea saltuse less if using table salt or fine salt
About 1 cup Swedish pearl sugaryou may not need the whole amount.
Preheat oven to 375°F. Prepare 2 baking trays by lining them with parchment paper.
Place the salt, milk, sugar, and butter in a saucepan, and heat over medium heat, stirring occasionally.
When the milk is starting to boil (butter should be melted at this point), add the flour in one go and vigorously mix in the flour while the saucepan is off heat, so that it absorbs all of the water (use a wooden spoon or spatula to do this).
When the flour has absorbed the water and it's coming together as a dough, return the pan to the stove (medium heat). Cook the dough for 1 - 3 minutes while you mix and move it around in the pan. Do this until you get a dough that pulls away from the sides of the pan. If you gather all of the dough on one side of the saucepan, you should be able to stick a tablespoon in the dough and it should stay upright, and the texture of the dough should look like mashed potatoes. This is the correct consistency.
Transfer the dough into a bowl, and let it cool down slightly for a few minutes. In the meantime, whisk all the eggs in a jug. The eggs should be whisked to mix the yolks and egg whites.
Add the vanilla extract to the dough, and then add the eggs in 4 - 5 additions, while mixing each portion into the dough well, between additions. You can use a handheld mixer or a whisk to do this. For larger batches, you can use a stand mixer.
Only add enough eggs to get the right consistency (i.e. a dough with a glossy sheen, and a pipeable consistency. You may or may not use up all of the eggs).
Place the dough in a large piping bag.
Pipe small, circular mounds of choux pastry dough, using a piping bag fitted with a large round tip (I use Wilton 1A or 2A tip, or you can snip the pastry bag to create an opening instead). The triangular pastry mounds are about 1 inch at the base, and roughly ¾ inch in height.
Flatten the tips of the pastries with a wet finger to prevent burnt tips.
Once you’ve piped one baking tray, leave the remaining dough in the pastry bag. Only pipe the choux pastry dough just before you’re ready to bake the second tray (otherwise the dough will form a skin when exposed to air).
Generously sprinkle the tops of the piped dough with Swedish pearl sugar. Make sure the sugar pearls are slightly pressed into the dough.
Bake in the preheated oven for about 20 - 25 minutes (in the center of the oven), or until the choux pastry shells puff up and are golden brown on top. Do not open the oven door, at least until you have reached the 15 - 17 minute mark.
When the chouquettes have turned a beautiful, deep golden color, remove them from the oven. Immediately (and carefully) prick each of the pastries with a toothpick, or skewer, or the tip of a small, sharp knife, and let the choux pastry cases cool completely in a draft-free area. The pastries should form a nice crust, with white sugar pearls studded on the surface.
Repeat with the remaining dough.
When the cases are at room temperature, they are ready to be served (and devoured!).