Chouquette (Choux Puff with Crunchy Pearl Sugar)
Prep time
Cook time
Total time
Recipe type: Dessert
Serves: 18 - 20 pieces
  • ½ stick (57 g) unsalted butter
  • ⅓ cup (90 ml) water
  • ⅓ cup (90 ml) whole milk
  • ¼ tsp salt
  • 1 tsp caster sugar
  • ½ cup (75 g) plain flour
  • 2 eggs
  • Makes 18 – 20 chouquettes
  • Pearl sugar for decorating (pearl sugar substitute, please see below*)
  1. Preheat your oven to 200°C/400°F.
  2. In a medium stainless saucepan, add in water, milk, sugar, salt and butter. Bring to boil.
  3. Turn off heat immediately and add in flour. Stir with a wooden spatula until the dough comes together.
  4. Return back to medium heat and keep stirring until it comes together as a ball and a translucent thin layer forms at the bottom of the pan.
  5. Allow to cool for 10 – 15 mins before adding in the eggs.
  6. Add the eggs and mix until a smooth paste. It’ll look extremely lumping and squishy at first but you are on the right track.
  7. Fill choux dough into a large piping bag fitted with a plain tip nozzle.
  8. Pipe onto a baking tray lined with non-stick baking paper.
  9. Dust the choux with icing sugar and sprinkle generously with pearl sugar. The icing sugar gives a nice golden hue to the chouquette.
  10. Bake for 20 mins (fan forced mode) or until golden brown.
  11. Allow the chouquette to rest in the oven for 10 mins before transferring to a wire rack.
  12. Serve warm or at room temperature. Store in air-tight containers for up to 3 days.
  13. *Note: to make your own pearl sugar, place sugar cubes into a plastic bag and beat them with a rolling pin.
Recipe by Bear Naked Food at