Chouquettes (Pastry Puffs)
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In France, you would usually buy these funny round, sweet buns at the bakery to share at work in the morning with your colleagues.
Hands-on: 15 minutesTotal: 30 minutes
- 1 cup water
- 7 Tbsp. butter, diced
- ¼ tsp. salt
- 1 Tbsp. sugar
- 1 cup all-purpose flour
- 4 large eggs
- 1 cup pearl sugar
- First, make the pâte à choux, a classic pastry dough. Pour the water into a medium saucepan, and bring to a boil over medium heat. Add the butter, the salt, and a tablespoon of sugar. As soon as it comes back to a boil, remove the pan from the heat.
- Pour in the flour, and stir continuously with a wooden spoon. When the mixture is smooth, put the saucepan back on the stove over low heat, and stir until the dough no longer sticks to the spoon and the bottom of the saucepan.
- Remove from the heat. Break the eggs in the saucepan, one by one, and stir well. The dough must be smooth, but not liquid.
- Preheat the oven to 350°F.
- Take 1 tablespoon of dough and make a small ball, then place it on a baking sheet lined with a sheet of parchment paper. Repeat. Make sure there’s plenty of space between each ball, at least 1½" apart. Sprinkle 1 teaspoon of pearl sugar on each bun. Bake for 15 minutes.
- Let cool before serving.