Light and Airy French Chouquettes

French Chou­quettes are a type of Choux (a French light and airy pas­try), sprin­kled with pearl sug­ar. They are extreme­ly pop­u­lar in France, and make for a deli­cious sweet snack. My kids absolute­ly adore chou­quettes! I have been want­i­ng to make chou­quettes in the US for a long time, but I could not find the French pearl sug­ar, which is essen­tial to mak­ing the chou­quettes. Recent­ly, I found that you can buy sim­i­lar Swedish or Bel­gian Pearl Sug­ar in the US, that works great for chou­quettes! So hap­py to final­ly make chou­quettes in the US! Enjoy this deli­cious sweet treat!

Ingredients

Swedish or Bel­gian Pearl Sug­ar is absolute­ly essen­tial for the chou­quettes. It is dif­fer­ent from the Amer­i­can Pearl Sug­ar, and you real­ly can’t sub­sti­tute.

You can buy the Bel­gian Pearl Sug­ar  here:

And the Swedish Pearl Sug­ar here:

Either one of these two pearl sug­ars will work for chou­quettes so choose the one you pre­fer. I per­son­al­ly used the Bel­gian Pearl Sug­ar.

Recipe

This recipe is from the French Cook­book “Gateaux de Mamie.” I made a few minor changes to the orig­i­nal recipe.

French Chou­quettes

Print Recipe

Deli­cious French Pas­try with pearl sug­ar.

• CourseSweet snack

Serv­ings	Prep Time
4 peo­ple	10 min­utes

Cook Time

35 min­utes

Serv­ings Prep Time 4 peo­ple 10 min­utes

Cook Time 35 min­utes

French Chou­quettes Print Recipe Deli­cious French Pas­try with pearl sug­ar. CourseSweet snack Serv­ings Prep Time 4 peo­ple 10 min­utes Cook Time 35 min­utes Serv­ings Prep Time 4 peo­ple 10 min­utes Cook Time 35 min­utes

Ingre­di­ents

• 2 eggs
• 1.7 ounces but­ter (50g)
• 2.6 ounces All pur­pose flour (75g)
• 1 ounce Bel­gian or Swedish Pearl Sug­ar (30g)
• 0.8 cup water (20cl)
• 1 sprin­kle salt

Serv­ings: peo­ple

Instruc­tions

1. Pre­heat oven to 350 degrees Fahren­heit.
2. Warm the water and the but­ter in a small pot on the stove. As soon as it starts boil­ing, remove the pot from the stove. Add the flour all at once, and mix with a wood­en spoon until it becomes a stretchy ball, that eas­i­ly comes off the sides of the pot.

   
3. Add the eggs one by one, while still mix­ing. (Note: it is very impor­tant to add the eggs one at a time). Add the salt. Your dough should be smooth and firm. Put the pot back on the stove for 1–2 min­utes to dry the dough a lit­tle bit.
4. Make lit­tle balls (the chou­quettes) out of the dough, and place them on a bak­ing pan cov­ered with parch­ment paper. Use 2 tea­spoons to make the balls. Make sure you leave enough space between the balls since they will grow dur­ing the bak­ing process.
5. Sprin­kle the chou­quettes with pearl sug­ar. Press the pearl sug­ar into the chou­quettes so it won’t come off.

   
6. Bake in oven for about 35 min­utes. Let the chou­quettes cool down, and enjoy!

Share this Recipe

Bon Appétit!

French Mom

Dis­clo­sure