Love that book and these chouquettes looks lovely!

Chouquette, av Sébastien Boudet (in Swedish)

The brunette Chouquette has brown glass eyes which blink and hand paintedfacial highlights.
Chouquette (feat. Chomsk')
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These chouquettes were nice and easy. Piped little choux buns sprinkled with nibbed sugar.
Chouquette
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ChouquetteAdapted from Yields 35 pieces

Corolle Les Classiques Chouquette Blonde Baby Doll

$79.99
  • Review
  • TAG : Cinnamon chouquettes. Credit: Copyright 2016 Kathy Hunt
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  • It’s hard to believe that such simple pantry staples can be mixed up into airy puffs of deliciousness. Milk, water, butter and salt are brought to a boil, flour is added and stirred vigorously, then eggs are incorporated one by one until you end up with a silky, shiny dough that comes to life in a hot oven. The best part of chouquette dough is how versatile it is: stir in some cheese to make gougères or fill the unsugared puffs with cream for cream puffs.

    I found the Pearl Sugar at Byerly’s after looking several places. I made the Chouquettes and they were amazing. So light and tasty. Thanks for the great recipe. I love your beautiful photos.

  • I was shopping at Sur la Table the other day when I overheard a saleswoman trying to help a young French woman find a specific type of sugar for a recipe she wanted to make. There was a little bit of a communication problem taking place and as I listened in (I happened to be standing next to them and also looking at baking products, not simply trying to eavesdrop!) I realized what the girl was after: . It turned out that she wanted to make a batch of chouxquettes and needed the coarse sugar to lend them a crunchy exterior. I politely suggested the pearl sugar, and the saleswoman was able to find her a box and send her on her way – and I was left with a desire to head home and make a batch of chouquettes myself!

    Chouquettes are cream puffs that have been rolled in pearl sugar before baking to give them a crisp, crunchy exterior. They’re not filled with cream of any kind, unlike regular cream puffs; they simply start out with the same that cream puffs do. I didn’t see them when I was in Paris last year, but I first heard about them a few years ago when David Lebovitz making a batch of the popular French snack.

    A couple enjoying each others company tucked into a banquette late in the evening…a group of girlfriends people-watching from the sidewalk tables over brunch…two neighbors stopping by to grab lunch at the bar.

    Created to be a comfortable and inviting space whether day or night, Chouquet’s strives to provide its guests with memories of excellent food and service in an unpretentious, yet stylish and contemporary setting. 

    We invite you to look deeper into our website and be tempted to come and share a wonderful meal at Chouquet's.

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  • A couple enjoying each others company tucked into a banquette late in the evening…a group of girlfriends people-watching from the sidewalk tables over brunch…two neighbors stopping by to grab lunch at the bar.

    Created to be a comfortable and inviting space whether day or night, Chouquet’s strives to provide its guests with memories of excellent food and service in an unpretentious, yet stylish and contemporary setting. 

    We invite you to look deeper into our website and be tempted to come and share a wonderful meal at Chouquet's.

    SEND A GIFT CERTIFICATE

    Join our online community for special updates:
    Twitter and Facebook

    Chouquettes
    1/4 cup milk
    1/4 cup water
    3 1/2 tbsp butter, room temperature
    1 1/2 tsp sugar
    1/2 tsp salt
    3/4 cup all purpose flour
    2 large eggs
    1/2 cup (or other very coarse sugar)

Chouquettes born during the Renaissance

Because chouquettes are hollow inside, they can be filled with an array of ingredients, such as custard, chocolate or jam. I, however, am a purist and prefer to leave them as they are. I love them most when they’ve been adorned with those chunky, white sugar crystals and, if I’m feeling really adventurous, a smidgen of ground cinnamon.