Introduction

These petite, hollow puffs adorned with sugar pearls are not just a confection; they’re a nostalgic journey into my past, a childhood memory venturing through the Farmer’s Markets of Laon with my grandmother. These are not as familiar to the American culture making these the perfect special treat to impress your friends and family and will sure to be just as popular amongst the kiddos! First, I will take you through the journey of the Chouquette history followed by the authentic french recipe to make these yummy puff pastries!

The Anticipation of a Farmers Market Adventure

As a child, the farmers market was a weekend ritual. Fresh, real, and organic foods were at every stall. Locally grown, handmade, and artisanal goods were everywhere and the absence of large scaled corporate fillers was a blessing. An atmosphere of real people selling real food, real conversations bustling all around. Madame Simone with her vibrant voice shouting as she knew she had the best chouquettes in town. A bonjour, a merci and the classic white paper bag that housed the delicious sugar kissed puff pastries. A special memory that I have now been able to share with my own children. 

A Bite-Sized History

Chouquettes owe their existence to the versatile choux pastry, a delicate dough known for its ability to transform into airy, hollow creations. The name “Chouquette” is derived from “chou,” meaning cabbage, reflecting the shape of the pastry before baking. Over time, bakers discovered the joy of adding sugar pearls to the dough, elevating the simplicity of choux pastry into the delightful treat we know today. What sets Chouquettes apart is their simple elegance. They lack the elaborate fillings or rich creams of their pastry counterparts, allowing the natural beauty of the choux pastry to shine. 

Importing French Cuisine  

As a young girl I remember being able to easily buy these delicious pastries. A treat that was an every weekend tradition, and found in every french bakery was all of sudden scarce in the United States. I quickly realized finding these treats in America would prove impossible so with that, I had to acquire the sacred  recipe from my hometown French bakery and continue the art of creating these creamless puff pastries myself, here in the States! 

Imbedding into the everyday 

In France, Chouquettes are not reserved for special occasions or grand celebrations. They are an everyday indulgence, a simple pleasure enjoyed following a meal or even as an afternoon treat!  I would love to bring these simple creamless puff pastries into the everyday of the American treats. Join me below on how to make your own Chouquettes and spread the joy of this delightful pastry! 

Chouquette Recipe: Yields 20-22 puffs 

Ingredients- nc

• 150 grams flour (sifted) 
• 75 grams soft unsalted butter
• 4 large eggs 
• 250ml water 
• 1 tablespoon granulated sugar 
• ½ teaspoon salt 

For Topping:

• 1/4 cup pearl sugar (large sugar crystals)

Equipment: 

• Medium Saucepan
• Scale 
• 1 small mixing bowl 
• 1 medium mixing bowl 
• Wooden spoon
• Spatula 
• Baking sheet 
• Parchment paper 

Step 1: Prep – nc

Sift 150 grams flour in small bowl, set aside. Preheat oven to 365 degrees.

Step 2: Boil  -nc

In a medium sauce pan, add water, sugar, salt and the butter in small chunks, bring to a boil.  

Step 3: Stir & Cool 

Once boil is reached, remove from heat, pour flour all at once immediately into the sauce pan and vigorously stir with a wooden spoon till the dough forms a smooth ball and pulls away from the sides of the pan. Ensure all flour has been fully incorporated.  Transfer dough into medium mixing bowl and allow cooling for 4-5 minutes. 

Step 4: Eggs 

Add one egg at a time to the dough, mixing until it is completely absorbed, then repeat with each egg. You must wait until each egg is absorbed completely before adding the next egg.  Start with the first 3 large eggs. With the 4th egg, beat in advance and slowly add it to the mixture. Test the mixture by pulling your spatula up from the dough, the dough should hang forming a V shape, if the dough is too dry and does not hang from the spatula, gradually continue to add the last egg till desired consistency is formed. 

Step 5: Piping 

On a cookie sheet covered with parchment paper, using two spoons, place 1 teaspoon full of dough spacing them far enough apart for expansion. Or we recommend piping small mounds arpprox 1.5 inches in diameter for a more appealing presentation. 

Step 6: Topping: Pearled Sugar 

Sprinkle each choux mound with pearled sugar gently pressing the sugar into the mound. The sugar will add a delightful sweetness and a crunchy texture to the Chouquettes.

Step 7:  Bake 

Bake them for 35-40 minutes or until the Chouquettes are golden brown and have puffed up beautifully. Refrain from opening oven for at least the first 25 minutes, use light in oven to check on Chouquettes if needed during this time. 

Step 8: Cooling 

Once baked, transfer the Chouquettes to a wire rack to cool completely.

Conclusion: 

Chouquettes are best enjoyed fresh on the day of baking but can be stored in an airtight container for a day or two. If they lose some of their crispiness, you can revive them by briefly reheating in a preheated oven.