The weekend is here and this is the best time for my family and I to relax, the weather is hot and the garden is blooming it is also Fiesta Friday, the party becomes very festive. I decided to bake Chouquettes!
Chouquettes are made with a simple ‘Pâte à Choux’/ ‘Choux Pastry’, the same dough that we use for Petit Choux, Profiterolles or Paris-Brest the only difference the Chouquettes are hollow inside, no cream, just a little Pearl sugar or caramel on the top as a decoration.
Serves 16
Ingredients: (for the dough)
- 200ml of water
- 90g of butter
- A pinch of salt
- 1 teaspoon of caster sugar
- 110g of flour
- 3 eggs (whisked)
- Casson sugar or Pearl sugar for decoration
Procedure:
- In a sauce pan melt the water, the butter and the salt, the sugar on a medium heat.
- Cook until the butter has melted completely.
- Before boiling remove the sauce pan from the heat.
- Pour the flour in one go.
- Stir vigorously until the dough detaches completely from the pan.
- Pour the dough into another bowl and add the first egg.
- Stir vigorously until the egg are completely incorporated.
- Repeat the process for each egg.
- The batter is thick and smooth at the same time.
- Flour a baking tray.
- Preheat the oven to 200C degrees.
- Using a tablespoon, take a little dough and drop onto the tray (you can use a piping bags but with a tablespoon, it works too).
- Proceed the same way until the end of the dough.
- Don’t forget to let space between the Chouquettes.
- Bake for 30 minutes (170C degrees) or until the top turn golden (depending on the oven) and don’t open the oven during baking.
- Remove from the oven and allow to cool.
For the caramel:
- 250g of white granulated sugar.
- 125ml of water.
Procedure:
- Add the sugar into a pan.
- Pour the water on the top.
- Cook on a medium heat until the caramel becomes golden.
- From time to time rotate the pan.
- Remove the pan from the heat carefully (it’s hot).
FINAL procedure:
- Dip each chouquette into the caramel (don’t forget it’s hot) and put it on a serving plate, sprinkle with Casson sugar or Pearl sugar.
The Chouquettes are soft, the sweetness is brought only by the caramel and the sugar and we love it with a good strong coffee.
Bonne dégustation!
Petite Panière 
These look fantastic. Would you mind telling us what you set the oven to? Thanks
I forgot the oven, thank you 🙂 Have a great weekend!
Oohh! How I love these little parisian sweets. A-ma-zing you are so talented wow♡
Thank you so much for your lovely comment, Maulshri 🙂 Cooking is my greatest passion. Have a great weekend xx
Your chouquettes are so beautiful, as all your lovely creations 🙂 We call them “bignè”, here in Italy. This is one of those recipes that I am afraid to try, because it seems so difficult to get right… And you make it look so easy 🙂
Thank you so much Serena for your kind comment 🙂 For me “Bigne” is “Nunn’s puffs” and we fry it (delicious with icing sugar on the top). Trust me don’t be afraid to try the “Chouquettes”, it’s simple and easy, if I did you can do it too 🙂 Have a lovely weekend.
I love to see how the food related words change from place to place, I find it always amusing 🙂 Thank you for your nice words. Your baking skills are an inspiration to me 🙂
You’re welcome 🙂
These look perfectly light and so good – perfect with coffee or afternoon tea!
Thanks Laura 🙂 They are really light and good, next time I’ll make more! Have a nice weekend.
Oh!! These are really delicious!!! ❤
Yes, they are really good even without cream inside 🙂 Have a super weekend! xx
Wow! I like these so much better than with the cream- great! 🙂
Thank you 🙂 I like it like this too, have a good weekend!
Oh yeah, I’m making chouquettes, that’s for sure! Love, love them, Linda!
I love them too, Angie 🙂 They are so light and I love it when the sugar and the caramel crunch under your teeth. Not Laduree 🙂 Have a lovely Caramba xo
I had them in Paris last year and they keep me dreaming about them ever since. Thanks for the post!
Your welcome, I am glad to have reminded you about your time in Paris! Let me know if you try them 🙂
They look so lovely 🙂
Thank you so much, Elaine 🙂 Have a great Sunday!
And you 🙂
I love choux pastry! I like the pearl sugar on top!! Very pretty!
Me too, I love the little elegance the pearl sugar adds to the Chouquettes 😀
Beautiful Linda…love the finishing touches of caramel and pearl sugar!
Thank you Nancy! 🙂
I opted for the little decorations on top, instead of the filling (weekend lazyness!).
I always look to your blog for inspiration in baking, and this is a good example of why. Now I just have to find some of that pretty chunky sugar for the tops so I can try and recreate them. Or maybe I will just drizzle them with maple syrup – that would be a lot easier for me.
Oh Hilda, thank you so much for your kind words. I’m absolutely sure, the Chouquettes will be delicious with Maple syrup (your homemade maple syrup). I remember you are the first one, you tried my “tarte tatin” with success 🙂 You’re a great “host” and have a nice weekend!
Thanks Linda. I’m thinking a maple nut or seed filling with syrup drizzled on top.
Looks so good and so light. Have a great weekend! 🙂
Thank you so much 🙂 Have a great weekend too!
Oh so lovely.. I must try these soon. ❤
Thanks Prudy 🙂 Let me know if you try them! Have a great weekend xx
Oh Linda! I admire you so much! I tried to make chouquettes once and they were flat little pancakes 😥 Thanks so much for bringing your talent to FF! The guests are just gobbling them up as we speak 😀
Thank you so much Julianna for your nice comment 🙂 Try my recipe and tell me what you think! The only problem, you get a sore arm after stirring with the wooden spoon, but worth it 😀
Next time I will make you more Chouquettes 🙂
Mmmm! I am looking forward to that!
These look darling, Linda! They’re so light and airy I’d probably eat more than my share without even knowing it! 😛
Thanks Patty 🙂 Yes, they are light, airy, delicious and more… I started eating 1 when I removed them off the baking tray from the oven, then 2 dipped in the caramel and sadly shared the rest 😀 Have a great Sunday!
Same to you, Linda! 😀
Wow, these look addictively delicious! The pearl sugar is so pretty! I’ve made a savoury version with cheese sprinkled on top, and my favourite part (other than eating them) is watching the pastry puff up in the oven, it still feels like magic. 😀
Thank you for your kind words Saucy, you sure made me laugh! 😛
I have never thought of making them with cheese or with salted decorations, but next time I will give it a try! Enjoy the rest of the weekend 🙂
So lovely! Definitely something to add to my list to try!
Thank you so much 🙂 They are really easy to prepare!
These look lovely Linda! Have to try them soon 🙂
Thanks Naina 🙂 Do let me know if you try it!
j’aime la pâte a choux ils ont l’air délicieux Linda .;)ss
Saha Safia 😀 Ils sont tres facile a faire et super croquants avec du caramel. Passe une belle semaine. Bisous 🙂
Lovely, where did you find the sucre casson?
i m knocking on your door one afternoon for coffee 🙂
Thanks Rado 🙂 The sucre Casson is on sale at Lulu and you’re welcome for an afternoon tea or coffee 😀
J’aime choquettes! Super bon et délicieux. 🙂
Merci beaucoup Jessica 🙂
Oh, my, I must make these soon…they look even better without cream! Beautiful, Linda, and what a treat to bring to a party!
Your chouquettes look more beautiful than Paul’s ones…:) they look perfectly cooked, good color…
Neila, you made me laugh 😀 I compete with Paul, ” tu exageres ” you made me dream a few seconds 🙂 Les Chouquettes etaient super bonnes en tout cas!
Linda, I have been looking for a reliable recipe for such a long time. Saving it now to make it for sure :).
Thanks for sharing such a gorgeous recipe :).
So Cute! 🙂 Miamm!
Merci Linda Junior 🙂
these are my favorite, they look lovely! i have been searching all over Dubai for pearl sugar, would you be able to share with me where you purchased yours?
Noreen, the Chouquettes are so light and very tasty with a little of the caramel on the top…About the pearl sugar, I found them by chance at Lulu (Barsha), I hope you find them 🙂
thank you 🙂