Chef Guillaume Nimersken Chouquettes - Cream-filled Sugar Puffs

Chef Guillaume Nimeskern brings a joyful, generous spirit to French pastry, blending refined technique with an approachable, hands-on style that invites everyone to experience the pleasure of creating beautiful desserts.

For approximately 35 choux, depending on size.
Preparation time: 40 minutes.
Baking time: 25-30 minutes

Equipment

Ingredients

Preparation

For the choux pastry

• In a saucepan, add water, butter, salt and sugar then bring everything to a boil.
• Add the flour. Mix over medium heat for 2/3 minutes to dehydrate the dough. During this stage, the preparation “sweats”, the butter bleeds out, this is normal. What you get here is called “panade”.
• Let the panade cool down so the eggs don’t cook in the next step.
• Preheat your oven to 180°C/ 350°F.
• Add the eggs (previously homogenized) "one by one" until you obtain "the wave" (and a smooth and shiny appearance). The initial quantity of egg is often not added in its entirety! Be careful. 
• Pipe the shapes you need.
• Cook for 25/30 minutes until lightly golden in color.
• Do not open the oven until the rising process, or the choux will collapse and never rise again.
• When cold, cut the choux into two pieces.

For the Chantilly Cream (Crème fouettée)

• Pour the cold heavy cream into a chilled mixing bowl. Add the powdered sugar and (optional) vanilla seeds/powdered/extract
• Whip on medium speed until medium peaks form
• Use immediately or keep refrigerated.
• Tip: For best results, chill the bowl and whisk before whipping.

Shape the Chouquettes

• Pipe the choux dough into small portions on your baking tray.
• Use some of the remaining eggs and brush it on top the choux and add some pearl sugar.
• Cook until well colored, around 20/30 min at 180°C (350 °F)

Assembly

• Cut off the top of the chouquette. Pipe Chantilly cream onto the base, then place the top back on the cream.
• Store finished puffs in the refrigerator and eat them within 24 hours!

 Chef Guillaume 4 key points to make the best Chouquettes: 

1. Dehydrate the dough / panade.
2. Let the dough cool down before adding the eggs.
3. Add the right quantity of eggs, to obtain the “wave” texture.
4. Never open the oven when the choux are rising, or they may fall.

Bon appétit!