A recipe from my childhood: chouquettes!

Chouquettes can be eaten without hunger. They're the ideal snack. I associate them with my childhood and Wednesday afternoons when we didn't go to school. Those were the days.

The great thing about chouquettes is that once you've mastered the recipe for choux pastry. If you don't live in France, as I do, chouquette (or granulated) sugar can be hard to come by. For the more motivated, you can bring some back in your suitcases. Otherwise, you can look for a "French products" store (such as Gourmet Laurier in Montreal).

I use a piping bag to make my choux pastry as even as possible. If you don't have one, one trick is to use a freezer bag, cut off a corner and use it as a piping bag. I prefer to use a reusable piping bag, but when I don't have anything else, it's always better than trying to make them with a spoon.

Keeping the size of the choux uniform is important when baking. You want all the chouquettes to be cooked through. And you can't open the oven to take out the smaller ones. That would flatten your choux.

Time for a snack!

Chouquettes

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Thomas
• Total Time: 50
• Yield: 30 Chouquettes 1x
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

A recipe from my childhood: chouquette! Perfect for a snack, they can be eaten without hunger.

---

Ingredients

Units MUS Scale 1x2x3x

• 500 gr Choux pastry
• 100 gr Granulated sugar

Cook Mode Prevents your screen from turning off during recipe operation

---

Instructions

1. Preheat oven to 180°C (350°F).
2. Place the choux pastry in a piping bag and pipe 3 to 7 cm rounds onto a baking tray lined with baking paper. If you don't have a piping bag, use a spoon.
3. Sprinkle the cabbages with granulated sugar.
4. Place the baking sheet in the oven for 25 to 40 minutes (depending on the size of your choux).
5. Once the puffs are golden brown, remove from the baking sheet and leave to cool before serving.

Notes

During cooking, it's very important not to open the oven door. If you open it too early, the choux will fall back and you won't be able to catch up.

Try to keep the same size of choux on the different trays. If you have large and small choux on the same tray, they will cook very differently, and as you can't open the oven door, you risk missing the large choux if you want to take out the small ones once they're cooked.

• Prep Time: 10
• Cook Time: 40
• Category: patisserie
• Cuisine: French