I had tried at the beginning of April to make chouquettes, following Smitten Kitchen’s recipe. Of course, as most first attempts go, I wasn’t very successful. Don’t get me wrong, they still tasted good (I mean, when does chocolate and sugar not taste good) but I had used large chocolate chips and as a result, my chouquettes refused to rise — see below.
Fast forward a month and I thought I’d give them a try again today as they were so promising and seemingly simple. This time, I was successful. Recipe and picture(s) below the line.
Chouquettes, or sugar puffs
- 1/2 cup of water
- 1/4 teaspoon of salt
- 1/2 table spoon of sugar
- 3 tablespoon of butter, chopped into small pieces
- 1/2 cup of flour
- 2 eggs
- if you so choose, 1 egg yolk & 1 teaspoon of milk for an egg glaze
What to do:
The entire process took about 30-35 minutes from prep to finish and is very simple. Begin by combining & heating the water, salt, sugar, and butter in a saucepan until the butter is melted. Once melted, removed from the stove and stir in the entire 1/2 cup of flour; depending on how fast your oven heats up you can preheat to 425 degrees before or after you heat the butter. Stir the butter/water/sugar/flour mixture until a smooth dough forms (and it pulls away from the sides of the pot).
Let the dough rest and cool for approx. 5 minutes. Once the 5 mins are up, beat in the 2 eggs until a more-watery dough/batter forms. My dough was thinner the first time I made the chouquettes and both times they rose just fine. Using a spoon or pastry piping bag, spoon out walnut-sized mounds on a baking sheet lined with parchment paper. Smitten Kitchen calls for sucre perlé but as I hadn’t bothered ordering some in advance, I just piled on the sugar (regular, plain ole cane sugar) and it worked out just fine; you’ll want to make sure you really distribute the sugar/topping of choice as this puffs do expand.
Once portioned out, pop them into the oven and wait anywhere from 20-30 minutes — I think the 1st time I made them it took 30 mins, but today it only took 23 mins before they really took on the gold-brown crust you’ll want.