Chouquettes - recipe


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For the choux

For the decoration

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  1. 1

    Preheat the oven to 180°C (160°C fan /gas mark 4).

  2. 2

    Pour the water and milk into a pan and add the butter, salt and sugar. Place the pan on a high heat and melt the butter.

    For this step you'll need:

    • 125ml Water
    • 125ml Milk (whole)
    • 100g Butter (unsalted) cubed
    • 1tsp Salt
    • 1tsp Unrefined golden caster sugar
  3. 3

    Turn the heat down to low and add all of the flour. Beat hard, until you have a smooth ball that pulls away from the sides of the pan without sticking.

    For this step you'll need:

    • 170g Plain white flour
  4. 4

    Take the pan off the heat and continue to beat until the dough is cold enough to touch. Mix in the eggs one at a time, beating until the batter smooths out. Once all the eggs have been added and the mix is smooth, put the dough into a piping bag fitted with a 5mm nozzle. Line several baking trays with baking paper, dotting a little dough in each corner to stick the paper down.

    For this step you'll need:

    • 4 Egg(s) (free range)
  5. 5

    To pipe the chouquettes, hold the nozzle at a 90-degree angle about 5mm from the tray. Keep the nozzle upright and pipe the walnut-sized ball of dough, then quickly flick the nozzle sideways to stop the dough trailing. Repeat until all the mixture is used up.

  6. 6

    Dust the chouquettes with icing sugar and then leave for a minute before sprinkling with the caster sugar. Repeat with a second layer of icing sugar before baking for 20 minutes or until golden and crisp.

    For this step you'll need:

    • Icing sugar for dusting
    • 100g Unrefined golden caster sugar

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