Chouquettes

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chouqettes 2

The constant deluge of rain this summer has led to flooding in many parts of Switzerland, including our own balcony. The window boxes which comprise my little kitchen garden have been flooded from the non-stop rain and most of my plants look somewhat miserable from having their feet wet for far too long. Perhaps the only solace in having a wet summer is being able to use the oven like I would in winter.

Something which I love to bake throughout the year are these little choux pastry puffs called chouquettes. Given my recent tribulations with choux pastry when attempting a new recipe for éclairs, I was somewhat hesitant to deviate from my trusty Nigella recipe. Also, I had previously shared a recipe for Chocolate Chip Chouquettes by the wonderful and witty David Lebovitz. But with my existing infatuation with Rachel Khoo’s The Little Paris Kitchen, many have asked about her recipe for these chic little French treats. So with a good supply of milk, eggs and butter at the ready, I mustered up the courage to try a new recipe for an old favourite.

Thankfully, Rachel Khoo’s recipe was as straightforward as choux pastry is supposed to be. These chouquettes were light and crisp, and disappeared within seconds of being served. They are best served on the day they are made, but they are so moreish that you need not worry about leftovers.

CHOUQUETTES
 
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Recipe adapted from The Little Paris Kitchen by Rachel Khoo
Serves: 20-30 chouquettes
Method

Cook’s Notes

When making choux pastry, I frequently take the lazy route and use the KitchenAid standmixer to do all of the hard work. Please refer to this recipe for éclairs for instructions with a standmixer.

Pearl sugar is commonly used in breads and pastries in Europe and is generally widely available in continental Europe. For all other countries, check your local specialty stores. Some Ikea stores also stock pearl sugar. If you can’t find pearl sugar, crushed white sugar cubes will create a similar effect.

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If you have made this dish, I would love to hear how it turned out! Please leave a comment below and share your photos on Instagram, Facebook or Twitter using #eatlittlebird

18 Comments

  1. Millie l Add A Little 14 August 2014

    Love that book and these chouquettes looks lovely!

    Reply
    • Eat, Little Bird 15 August 2014

      I love The Little Paris Kitchen too! I also have the French version 🙂

      Reply
  2. Nancy @ gottagetbaked 14 August 2014

    Thanh, I can tell just by looking at the photos how light and crisp and perfect these chouquettes are! Absolutely beautiful! I may have been scarred by my first choux pastry experience (you know what I’m talkin’ about!) but you inspire me to try again.

    Reply
    • Eat, Little Bird 15 August 2014

      Ha ha! 😉 I think we were both a little scarred from that experience 😉 Hope you’ve been well!

      Reply
  3. Such a perfect little treat! These look awesome!

    Reply
  4. Alice // Hip Foodie Mom 16 August 2014

    Sorry to hear about the rain . . but if it led you to bake these delightful little choux pastry puffs . . then hooray! These are perfect! love Rachel Khoo!

    Reply
  5. Rushi 16 August 2014

    Thanh, you introduced me to these chouquettes and now I just can’t seem to have enough. I even bought a huge bag of pearl sugar after your first post on chouquettes…I tend to dash to the nearby bakery to grab a few early in the morning as a treat or should I say simply because I’m too lazy to make the pastry 😉 I was telling my mom a couple of days ago that we should whip up a batch and I just might do that in the next couple of days.
    xx

    Reply
  6. Des 21 August 2014

    Thanks for the recipe. I have been craving for something sweet and easy to make. I cant wait to try this.

    Reply
  7. Paula 29 August 2014

    Hi, Thanh!!!

    I’m here again!!
    And if I’d know that I was going to find this little beauty, I’d have come before 😛

    When I think of chouquettes I think of Rachel Khoo, David Lebovitz and my dear Thanh, I see that we follow the same religion!! 😛

    I also think about Sunday afternoon 😛

    Have a good weekend, Thanh!!!
    PD: Your Paris guide is waiting for me, and I can’t wait for it!!

    Reply
    • Eat, Little Bird 4 September 2014

      Oh that’s so sweet of you to think of me, Rachel Khoo and David Lebovitz in the same thought! I’m so honoured 😉 Hope you enjoyed your travels through Switzerland 🙂

      Reply
  8. emanuela 13 October 2014

    just tried yesterday to prepare these lovely chouquettes with my 10 year old son according to your recipe. But unfortunately the mix resulted too liquid. It is confirmed that the eggs has to be 4?
    Emanuela (Italy)

    Reply
    • Eat, Little Bird 13 October 2014

      Oh dear! Yes, the recipe states 4 eggs. Perhaps your eggs were too large or the flour had already absorbed enough liquid? Making choux pastry can be a little tricky sometimes because the ingredients might react differently on one day compared to another. If you have made choux pastry before, you might have an idea of what the thickness and texture should be like. Hence, it is possible that you might only need 3 eggs. I wish you luck for next time!

      Reply
  9. Beth 23 April 2015

    I made this chouquette yesterday and it was unsuccessful, just like emanuela, it was very watery and when I piped it, it wasn’t holding its supposed shape. I think some of the ingredients should be 170g of water, 170g of milk and 170g of flour, at least that’s the amount Rachel Khoo used in the show. And the eggs should only be 1 or 2. The number of eggs weren’t really specified in the show. -Beth

    Reply
  10. Beth 23 April 2015

    Sorry, 170ml water and 170ml milk, not grams

    Reply
    • Eat, Little Bird 23 April 2015

      Hi Beth,
      Thanks for your feedback. Sorry to hear that your chouquettes didn’t work out. Choux pastry can be a bit tricky to make and I think it is one of those recipes where practice makes perfect. If your mixture was too runny, it could be that the mixture needed to be on the heat for longer when you were stirring in the flour so that the mixture could “dry out”. Or perhaps your mixture was too hot when you added the eggs. In the latter case, you need to beat the mixture off the heat too cool it down sufficiently before adding the eggs.

      The recipe above uses the same quantity of ingredients as stated in Rachel Khoo’s recipe in her cookbook, The Little Paris Kitchen. However, you are correct in identifying that she used different quantities in the episode where she is making chouquettes. My guess is that she may have fiddled around with the recipe a bit before publishing it in her cookbook.

      Here is a link to one of Rachel Khoo’s YouTube videos where she makes Gougères, which are a savoury version of chouquettes, i.e., choux pastry with cheese added. She mentions a few tips in the video for making choux pastry which I hope you will find helpful. I hope you will give these chouquettes another try as they are really delicious 🙂

      P.S. If you read my post on Chocolate Éclairs, you will see that I had similar issues to you with a runny choux pastry mix. Sometimes a recipe will work great for some, and sometimes not so great for others. Here, I think much depends on how and when the ingredients are mixed together.

      Reply
  11. Giselle 18 October 2016

    I’ve made these for my daughters when they were growing up as an after school snack. Making them for my Granddaugthers has flooded me with wonderful memories.

    Reply
    • Eat, Little Bird 18 October 2016

      Oh you are such a lovely grandmother! Your granddaughters are very lucky to have someone like you to make them homemade treats like chouquettes. My children love them too, although sometimes they seem to only enjoy picking off and eating the pearl sugar 😉

      Reply

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