The First Time I Made Chouquettes (French Sugar Puffs)
I’ll never forget the first time I tried to make chouquettes. It was a rainy Saturday, the kind where the sky just can’t make up its mind. My cousin had just come back from Paris and wouldn’t stop raving about these tiny, magical puffs sprinkled with crunchy sugar. So, being me, I figured, “How hard can they really be?” (Famous last words, right?) Turns out, not that hard, but you will probably make a mess the first go-round. And honestly, that’s half the fun; my kitchen has seen worse. There’s something oddly joyful about watching these little golden puffs grow in the oven, kind of like watching popcorn pop, except you get to eat them warm afterward. Anyway, if I can do it (and not burn down the house), so can you.
Why You’ll Love These Little Puffs
I make chouquettes whenever I want to feel a bit fancy without actually putting on real pants. My family goes wild for them, especially since they’re light as air and not too sweet; perfect with coffee (or hot cocoa if you’re feeling cozy). Sometimes I whip them up just because the house feels too quiet—there’s something about hearing everyone crunching away that makes it feel like home. And, not gonna lie, I like that they make me look like I know what I’m doing in the kitchen, even if my hair is a mess and there’s flour on my socks.
The Ingredient List (and a Few Swaps)
- 125ml water (sometimes I use half water, half milk if I’m feeling wild)
- 60g unsalted butter (my grandmother swore by Président, but I just use whatever’s cheapest)
- A pinch of salt (or a tiny sprinkle more if you’re a salt fiend)
- 1 Tbsp sugar (I sometimes skip this if the pearl sugar is sweet enough)
- 75g all-purpose flour (plain flour is just fine, in case you’re British)
- 2 large eggs (honestly, medium works too; just add a bit less if the dough gets runny)
- About a handful of pearl sugar (Substitution: I’ve crushed up sugar cubes and even used Demerara in a pinch—wonky, but it works)
How I Make Chouquettes: Step by Step (Kinda)
- First, preheat your oven to 200°C (390°F). This is usually when I realize I haven’t cleaned out whatever’s living in my oven. Just me? Probably.
- In a saucepan, combine water, butter, salt, and that spoonful of sugar. Heat it up over medium until the butter melts and the whole thing starts to bubble a little. (Don’t walk away—trust me, I once did and it boiled over. Disaster.)
- Once it’s all melted, take it off the heat and dump in all the flour at once. Stir fast with a strong spoon or spatula. It’ll look lumpy and strange for a minute—don’t panic. Keep mixing until it comes together and leaves the sides of the pan. Actually, I find it works even better if you put it back on the heat for a minute while stirring, to dry it out a bit more; my French friend told me that.
- Let the dough cool for a couple of minutes. I usually use this time to make tea, or check I haven’t forgotten the eggs. Then, beat in the eggs one at a time. It’ll look like it’s separating, but just keep going. If it’s super runny, you probably went too hard with the eggs (been there), so add a spoonful more flour to save it.
- Spoon little heaps (walnut-sized or whatever size makes you happy) onto a baking sheet lined with parchment. If you have a piping bag, use it, but honestly, two spoons work just fine.
- Sprinkle generously with pearl sugar. (This is where I get a little carried away.)
- Bake for about 18-22 minutes, until they’re puffed and golden. I used to open the oven door early to check—don’t! They deflate like a sad soufflé if you do.
- Once out, let them cool for a few minutes. Or don’t. I always burn my tongue on the first one, every single time.
Notes from the Land of Messy Aprons
- If you can’t find pearl sugar, just bash up some sugar cubes in a tea towel.
- I’ve made these with gluten free flour once—let’s just say, they didn’t quite puff. Maybe it was the brand? Or the weather? Or me.
- Don’t skip the cooling-before-adding-eggs step. The eggs will scramble (ask me how I know).
Variations on a Theme (Some Hits, Some Misses)
- Try a bit of orange zest in the dough. Delicious. Or lemon, if you want a bit of zing.
- Chocolate chips? I thought it would work. It was weirdly soggy. Maybe mini ones?
- Swap half the water for milk for a richer, softer crumb. (I prefer the classic, myself.)
Do You Really Need Fancy Equipment?
Honestly, I’ve done it with and without a piping bag. Two teaspoons work just fine. No stand mixer needed, either—a wooden spoon and some elbow grease will do the job. If all you have is a plastic bowl and dodgy spatula, it’ll still work. I’ve even mixed the dough in a saucepan because I couldn’t find a bowl. (Don’t ask.)
How To Store Chouquettes (If They Survive That Long)
Technically, you can keep them in an airtight container at room temp for a day or two. In reality, they’re usually gone within a few hours in my house. If you do have leftovers, a quick blast in the oven at 160°C (320°F) for five minutes crisps them up again. I don’t recommend the fridge—they get a bit sad and chewy. And freezing? Never tried it, so you’re braver than me if you do!
Serving Ideas: How We Eat Chouquettes
Classic: just as they are, with coffee or tea. My niece likes them with Nutella (not very French, but what can you do?). For a party, I sometimes pile them up on a cake stand and let people grab them. Oh, and if you’re feeling really extra, split them and fill with whipped cream. So good.
Lessons Learned the Hard Way (Pro Tips)
- Don’t rush adding the eggs—I once tried dumping them in all at once. It was like scrambled egg soup. Ew.
- Opening the oven early: just don’t. I know it’s tempting, but patience pays off here.
- Too much egg = runny dough. If it won’t hold its shape, add a sprinkle of flour.
Quick FAQ: The Stuff People Actually Ask Me
- Can I make them without pearl sugar? Yep, just use a mix of coarse sugar, or even bash up some sugar cubes. Not quite the same crunch, but it does the job.
- Why did mine go flat? Usually, the oven wasn’t hot enough or you opened the door. Or maybe the dough was too runny—try a bit less egg next time.
- Can I freeze the dough? I’ve never tried, but someone on this Serious Eats thread swears by piping the dough onto a tray, freezing, then baking straight form frozen. Worth a shot?
- Are these gluten free? Not as written, but King Arthur Baking has a gluten free take that’s supposed to be decent (haven’t tried it myself though).
- What’s pearl sugar? It’s large, crunchy sugar bits. I found some online here but you can definitely get by with the alternatives I mentioned.
And if you make a double batch, just know you’ll probably eat them all anyway. Oh, and fun fact: my cat once tried to steal one, but gave up when he realized it wasn’t tuna. Anyway, you get the idea—these little French puffs are a breeze, and as close to Paris in your kitchen as you can get without actually booking a flight (don’t tempt me). Let me know if you try them, or if you accidentally invent a new version—I’d love to hear all about it!
Ingredients
- 1/2 cup (120 ml) water
- 1/2 cup (120 ml) whole milk
- 1/2 cup (115 g) unsalted butter, cut into pieces
- 1 tablespoon granulated sugar
- 1/4 teaspoon salt
- 1 cup (125 g) all-purpose flour
- 4 large eggs
- 1/2 cup (80 g) pearl sugar, for topping
Instructions
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1Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
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2In a medium saucepan, combine water, milk, butter, granulated sugar, and salt. Bring to a boil over medium heat.
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3Remove from heat and add the flour all at once. Stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan.
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4Let the dough cool for 3-5 minutes. Add eggs one at a time, mixing well after each addition until the dough is smooth and glossy.
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5Transfer the dough to a piping bag fitted with a large round tip. Pipe small mounds (about 1 inch wide) onto the prepared baking sheet, spacing them apart.
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6Sprinkle generously with pearl sugar. Bake for 20-25 minutes, or until golden and puffed. Let cool slightly before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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