Chouquettes are a typically French dessert which my son, Adam, is absolutely enamored by. It is basically choux pastry piped into nickel-sized rounds, which are then sprinkled with rock sugar. They are extremely light. If you want a richer version, fill them with pastry cream, ice cream, or whipped cream.

For three dozen Chouquettes

80 g water
100 g 2% milk
1 tsp fine sea salt
1 tbsp white sugar
75 g butter
100 g all-purpose flour
3 eggs
Rock sugar crystals (I use approximately 1 tsp per choux)

1. Preheat your oven to 350°F and line two baking sheets with silicone mats or greased parchment paper.
2. In a saucepan over medium-high heat, combine water, milk, salt, sugar, and butter. Bring to a simmer and stir until the butter is melted.
3. Pour in all the flour and stir with a wooden spoon non-stop for approximately 2 minutes or until your mixture is supple and glossy. When it detaches itself from the sides of the saucepan, stir for another minute or so to slightly dry your dough out.
4. Pour it into the bowl of a stand mixer fitted with a paddle or into a bowl set atop a damp dishcloth (so that it doesn’t spin when you beat it). Add one egg and beat continuously so that it doesn’t cook. Once it is well incorporated, add the other 2 eggs, beating well after each addition. Your dough will be ready once it is homogenous.
5. Place all your dough into a piping bag (you don’t need a pastry tip). Cut the tip so that you will be able to make nickel-sized rounds. Leave at least 2 inches in between each ball of sough since they will puff up as they cook.
6. With a wet fingertip, press down the tops of the ball dough so that they are perfectly round. Sprinkle with rock sugar (a few crystals on each – approx 1 tsp).
7. Bake for 15 minutes or until tops are golden.



50 calories per chouquette


  1. Great recipe, but where do you find the sugar? Thanks SOOOOO much in advance

    • Cedric, what country are you in? If you are in the USA, try They carry most specialty foods.

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