Sugar grains chouquettes, a childhood memory

Light, golden, and covered in crunchy pearl sugar, chouquettes are a French bakery favorite. They’re simple to make, delicious to eat, and the perfect little bite with coffee or tea. 

A little history

Chouquettes are one of the most beloved everyday treats in France. You’ll find them in nearly every bakery, piled high in baskets, tempting both children and adults. Traditionally, they are sold by weight or by the bag, often picked up as an afternoon snack on the way home from school. 

These airy little puffs, sprinkled with pearl sugar, are made from the same choux pastry as éclairs and profiteroles, but without filling — which makes them light, crisp, and irresistible. In France, they’re often enjoyed warm from the bakery bag, shared with friends, or served alongside coffee, tea, or hot chocolate. 💛

With this recipe, you can recreate that French bakery magic right in your own kitchen! ✨

For: 45 chouquettes

Preparation time: 20 minutes | Cooking time: 35–45 minutes

Equipment

• 1 baking sheet (60 × 40 cm / 18" × 26"), lined with parchment paper
• 1 large bowl, 1 saucepan, 1 spatula
• 1 large piping bag with a 10–12 mm plain round pastry tip (US sizes: 804 or 805)

Ingredients

• 250 g water (or half milk, half water) (1 cup + 1 tbsp)
• 5 g salt (½ tsp)
• 100 g butter (¼ cup + 3 tbsp)
• 150 g T55 flour (1¼ cups all-purpose)
• 250 g eggs (4 to 5 eggs)
• ~50 g egg, for glaze (1 large egg)
• 50 g pearl sugar (¼ cup)
• Optional: 100 g chocolate chips (⅔ cup)

Instructions

For the panade:

• In a saucepan, combine water, salt, and butter cut into pieces. Heat over medium until the butter is fully melted and the mixture just begins to boil.
• Remove from heat. Add all the flour at once and stir quickly with a spatula.
• Return to medium heat and stir continuously for 20–60 seconds until the dough pulls away cleanly from the pan.
• Transfer the dough (panade) into a large bowl and stir to release steam and cool slightly.

For the choux pastry:

• Lightly beat the eggs in a separate bowl.
• Add the eggs one by one to the panade, mixing well after each addition until smooth, glossy, and forming a “breaking ribbon.”
• You may not need all the eggs — stop once the consistency is right.

For piping the chouquettes:

• Pipe 3 cm (1.2 in) rounds on the prepared baking sheet, leaving space between each puff.
• Tip: Use a pencil and template under the parchment to space evenly.
• You’ll get around 25 per tray, so bake in two batches if needed.

For the glaze:

• Whisk the extra egg and gently brush over the tops of the piped choux.

For finishing with toppings:

• Sprinkle generously with pearl sugar for that classic crunch.
• Optional: add chocolate chips for a sweet twist.

For baking:

• Bake in a preheated oven at 180°C (350°F) with fan for 35–45 minutes.
• Do not open the oven door during baking — this will make the puffs collapse!

Tips ✨

• 💧 Use only water (instead of milk) if you want extra-crispy shells.
• ✨ Pearl sugar gives chouquettes their authentic French crunch — don’t skip it if you can find it!
• ⏱ These little puffs are best enjoyed the day they’re baked, but they’ll still be tasty the next day.
• 🍫 Feeling indulgent? Add chocolate chips to the dough or sprinkle them on top before baking.
• 🍰 Want to dress them up? Once cooled, slice and fill with whipped cream, pastry cream, or diplomat cream for a mini dessert.
• ☕ Pair them with coffee, tea, or hot chocolate for a true French afternoon treat. 💛