Description
Delicate French chouquettes sparkle with pearl sugar, offering a buttery, crisp exterior and tender interior. Rich brown butter elevates these classic Parisian pastries, inviting you to savor each delightful, airy bite.
Ingredients
Scale
Main Ingredients:
- 165g all-purpose flour
- 240g eggs, lightly beaten (plus more if needed)
- 125g whole milk
- 125g water
- 110g unsalted butter (brown butter)
Primary Flavor Enhancers:
- 15g sugar
- 5g kosher salt
- 5g vanilla bean paste
Finishing Ingredient:
- Swedish pearl sugar (for topping)
Instructions
- Prepare brown butter by melting butter in a medium saucepan over medium heat, continuously cooking until it transforms to a golden-brown color with a nutty aroma, approximately 3-4 minutes. Transfer to a bowl and allow to cool slightly.
- Preheat oven to 400°F (200°C). Prepare two baking sheets by lining with parchment paper and tracing 1 1/4 inch (3.2 centimeters) circles, then flipping the paper to hide the markings.
- Combine milk, water, brown butter, salt, vanilla extract, and sugar in a pot. Heat the mixture until it reaches a rolling boil. Immediately remove from heat and rapidly incorporate flour. Return to heat, stirring continuously for 2 minutes to eliminate moisture.
- Transfer mixture to a stand mixer with paddle attachment. Mix on medium speed for 1 minute to reduce temperature, then switch to low speed. Gradually add eggs until fully incorporated, adding an extra egg if the mixture appears too dense.
- Fill a piping bag with a round tip. Carefully pipe dough onto the traced circles, concluding each with a subtle wrist flick. Gently smooth any pointed edges using a moistened fingertip.
- Generously sprinkle Swedish pearl sugar over the piped dough.
- Bake at 400°F (200°C) for 15 minutes, then reduce temperature to 350°F (175°C). Continue baking for an additional 10-15 minutes until achieving a golden-brown color.
- Create small vents in each chouquette using a knife. Transfer to a wire rack and allow to cool completely.
Notes
- Browning butter transforms its flavor, creating a nutty, caramel-like essence that elevates the entire pastry’s taste profile.
- Precise piping technique matters: use a round tip and end each dollop with a gentle wrist flick for elegant, uniform chouquettes.
- Swedish pearl sugar provides a delightful crunch and sparkling aesthetic, making these pastries visually stunning and texturally interesting.
- Two-stage baking method ensures crisp exterior and tender interior by starting at high heat and then reducing temperature.
- Checking dough consistency is crucial: if too stiff, carefully add another egg to achieve the perfect choux pastry texture.
- Allowing pastries to vent by cutting small slits prevents sogginess and helps maintain their delicate, airy structure.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 20
- Calories: 150 kcal
- Sugar: 2 g
- Sodium: 80 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.5 g
- Carbohydrates: 8 g
- Fiber: 0.2 g
- Protein: 3 g
- Cholesterol: 60 mg