choux pastry<\/a>, then pipe small mounds onto parchment paper or a silicone baking mat. Next, brush them with melted butter and sprinkle generously with pearl sugar. After baking for 30 minutes, you’ll have a beautiful dessert that tastes fantastic.<\/p>\n\n\n\nIf you’d like to take it up a notch, you can fill those mini cream puffs with the filling of your choice.<\/p>\n\n\n\n
In short, it’s an easy, highly customizable dessert that’s perfect for any party.<\/p>\n\n\n\n
Making chouquettes for the first time? Please read the ingredients notes, step-by-step instructions, and tips. If you’re familiar with the recipe, feel free to jump to the recipe card.<\/p>\n\n\n
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<\/picture>Chouquette anatomy<\/figcaption><\/figure><\/div>\n\n\nIngredients Notes and Substitutes<\/h2>\n\n\n\n
<\/picture><\/figure><\/div>\n\n\n\nMilk and water.<\/strong> For chouquettes, I like the milk and water combo, but you might as well skip the milk and go with only water. The puffs will rise higher, but they won’t be as tasty.<\/li>\n\n\n\nAll-Purpose Flour.<\/strong><\/li>\n\n\n\nUnsalted butter.<\/strong><\/li>\n\n\n\nEggs.<\/strong><\/li>\n\n\n\nSalt and sugar.<\/strong> These turn regular choux pastry (that’s typically pretty tasteless) into something quite good on its own.<\/li>\n\n\n\nSwedish pearl sugar.<\/strong>\u00a0Pearl sugar is the signature ingredient in chouquettes. This sugar variety consists of large, coarse granules that don’t melt\u00a0easily\u00a0when heated. Adding the sugar gives the mini puffs a sweet crunch.\u00a0There are two types of pearl sugar sold: Swedish and Belgian. For chouquettes, you’ll need the former, as Belgian pearl sugar is too large for mini puffs.\u00a0You can substitute pearl sugar with coarse sanding sugar, which also won’t melt under heat.<\/li>\n<\/ul>\n\n\n\nHow to Make Chouquettes<\/h2>\n\n\n\n (Read my article on choux pastry<\/strong><\/a> for a more detailed description and tips on working with choux pastry!)<\/p>\n\n\n\n\nPreheat the oven.<\/strong> Start by preheating your oven to 390\u00b0F (200\u00b0C).<\/li>\n\n\n\nMelt the butter and bring to a boil.<\/strong> In a pot, combine butter, milk, water, salt, and sugar, then bring the mixture to a boil and ensure the butter is fully melted.<\/li>\n<\/ol>\n\n\n