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.