Chouquettes Recipe (Sugar Puffs)

Making chouquettes might sound intimidating, but they are simple once you understand the process of making them. These French pastries are sweet, crisp, airy, and delicious. Pearl sugar is essential for creating contrasting texture and sweetness, so don’t skip it! If you’re new to pastry, this is a great recipe to try.

chouquettes on a white background with Swedish pearl sugar

French Patisserie 101: Part 2

This chouquette recipe is the second in my French pâtisserie series. The series will take you from basic pastries to more complex recipes. We’ll take this one recipe at a time, and as you master each one, you can move on to the next to increase your skills.

Part One of French Patisserie 101 is pâte à choux, which is the base recipe for chouquettes. Read the post about pâte à choux here to get a good understanding of this dough.

What are Chouquettes?

Chouquettes (pronounced shoo-kets) are petite choux pastries topped with Swedish pearl sugar. In French, you’d say “recette chouquette.” Choux pastry is one of the most basic recipes in French baking, and it’s an important building block for many other recipes.

Many Paris bakeries and pâtisseries sell small bags of chouquettes. I’ve bought them in Paris a couple of times, and they are addicting and easy to eat I walk along the cobbled streets. They aren’t difficult to recreate at home, either!

The seven ingredients in chouquettes include water, milk, butter, granulated sugar, kosher salt, eggs, and pearl sugar.

The Swedish pearl sugar, not to be confused with Belgian pearl sugar, is small, crisp, and sweet. This makes ordinary choux puffs especially good, and no other embellishments are needed. You can buy pearl sugar here.

rows of chouquettes on parchment paper

Swedish Pearl Sugar Vs. Belgian Pearl Sugar

What’s the difference between Swedish and Belgian pearl sugar? Swedish pearl sugar is smaller in size and more delicate than Belgian sugar. If you use Belgian pearl sugar on chouquettes, the sugar pearls will be too big and overwhelm the pastry. Belgian sugar is also too crunchy to enjoy on small choux puffs.

How to Make Chouquettes

This is a general overview of the chouquette recipe, so please look at the full recipe for the complete details.

  1. Preheat oven to 425 F.
  2. Combine water, milk, butter, salt, and granulated sugar in a pot and cook on medium heat, stirring occasionally, until the mixture boils.
  3. Off the heat, mix in flour, return to heat, and stir for 2 minutes.
  4. Remove the dough from the heat and pour it into a mixer fitted with a paddle attachment.
  5. Turn the mixer to low and mix until the dough temp reaches 125 F (50 C).
  6. Pulse the eggs in a blender until smooth, then add slowly to the dough with the mixer running on low. 
  7. Spoon the choux pastry into a piping bag with a #12 tip and clamp off the top end so it doesn’t leak.
  8. On a parchment-lined sheet pan, pipe choux mounds that are 1 – 1 1/2 inches in diameter.
  9. Brush gently with egg wash and top generously with pearl sugar.
  10. Bake for 5 minutes at 425 F, then turn oven to 350 F and bake for 20-30 minutes. Cool for 2 hours and enjoy.
  11. Store in an airtight container for up to 3 days. If they get soft, crisp them in the oven again at 300 degrees for 5-10 minutes.
Hand piping chouquettes on a parchment lined sheet tray
pastry brush adding egg wash to the unbaked chouquettes
a hand sprinkling swedish pearl sugar on the chouquettes before baking
chouquettes after being baked on a sheet pan

What Do I Need to Make This Recipe?

To make this chouquette recipe, you’ll need the following baking equipment:

  • A medium pot
  • Digital thermometer
  • Kitchen scale
  • Stirring spatula (heat safe)
  • Stand mixer with a paddle attachment
  • Piping bag and #12 tip or similar-sized round tip
  • Light-colored half sheet pan
  • Parchment paper
  • Pastry brush

Troubleshooting Chouquettes

Chouquettes are Browning too Fast

If the choux puffs are browning too fast, lightly place a piece of foil over the tops while they bake. This will allow them to bake through without browning too much on top.

Pâte à Choux is Too Runny

If your chouquette dough is too runny, start over. Do not add more flour to the dough, as this will change the consistency and texture of the dough. To avoid this problem, add the eggs slowly while mixing the batter to achieve the right consistency.

Chouquettes Deflate After Baking

This is a result of not baking the chouquettes long enough. The entire exterior of each chouquette needs to be deeply golden. Otherwise (as I can tell you from experience), they will deflate and won’t be completely done on the inside.

You can put deflated chouquettes in the oven again to brown them more and finish baking in the center. However, even though they will be thoroughly baked, they will still be deflated. Once deflated, you can’t get rid of that aspect.

Choux Dough is Too Thick

This is an easy one to fix! Add a bit more of your blended egg mixture, and the batter will thin out. Add the egg in small increments so the batter doesn’t become too thin. If your dough does not slowly run back together when you draw a line through it in the bowl, then it’s too thick. If the dough runs together quickly, however, it’s too thin. You want to see it slowly meld.

a chouquette cut open showing the interior

Do I Need to Use a Piping Tip?

Piping the pâte à choux is much easier with a round piping tip. However, if you don’t have one, you can cut the end of a piping bag and use that. The chouquettes may not be as uniform, but they will still taste great.

4 Tips for Success

1. Cook the Flour in the Choux

When it’s time to add the flour to the boiling mixture, stir it over the heat for 2 minutes. This cooks out the flour taste, so don’t skip this step!

2. Cool the Dough

I learned this step from a famous pastry chef! Cool the dough before adding the eggs. This reduces the risk of scrambling the eggs in the hot dough. Cool the dough in your stand mixer until the dough reaches 125 F (50 C), and then begin adding the eggs. I never used to do this in my early years of baking, and while my pastries still turned out well, this extra step has made the process easier.

3. Mix the Eggs with a Stand Mixer

While you can use a sturdy spatula to incorporate the eggs, mixing the eggs in with a stand mixer and paddle attachment is best.

Why? Mixing by hand takes longer and can tire your arm. In addition, the dough may not be as smooth as it could be. Instead, mix the eggs into the dough using the paddle attachment.

4. Add the Eggs Slowly

Don’t add the eggs all at once, as the dough will not absorb them. The chouquette dough will curdle and become slippery and soupy. Once this happens, it’s difficult to bring the choux dough back together. A curdled dough is inferior because it won’t pipe or bake correctly.

Mix the eggs into the dough in 7-10 additions to create a silky dough.

stacked chouquettes on a white backdrop

Can You Refrigerate the Dough?

Yes, you can refrigerate choux dough. I prefer to use my dough when I first make it because this is when it’s easiest to work with. However, your dough will be fine if you chill it and use it within 3 days. If you refrigerate the dough, take it out of the fridge 30-45 minutes before using it. This will help the dough soften before piping.

How to Store Chouquettes

Store baked chouquettes in an airtight container for up to 3 days. They naturally soften when stored in a container. You can eat them soft, or you can crisp them again by putting them in the oven at 300 F for 5 minutes. Either way, they taste delicious.

You can also freeze chouquettes in an airtight container or freezer bag for up to one month.

rows of chouquettes with swedish pearl sugar on top

Other Recipes You’ll Love


Chouquette Recipe

stacked chouquettes on a white backdrop

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Learn how to make these additive chouquettes! Once you master this recipe, you’ll be well on your way to making delicious French pastries at home.

  • Author: Camille
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 8090 chouquettes 1x
  • Category: pastries
  • Cuisine: French


Units Scale
  • 155 ml (2/3 c) whole milk
  • 78 ml (1/3 c) water
  • 113 g unsalted butter
  • 10 g granulated sugar
  • 1/2 tsp kosher salt (Morton’s)
  • 90 g all-purpose flour
  • 30 g cake flour
  • 34 large eggs, room temp
  • 1 egg + 1 Tbs water (for egg wash)
  • Swedish pearl sugar
  • Piping bag
  • #12 tip or other similar-sized tip


To Make this Chouquette Recipe:

  1. Preheat oven to 425 degrees F (220 C). Place the eggs in a blender and blend for a few seconds until blended (2-3 seconds). Set aside.
  2. In a medium-sized pot, add water, milk, butter, salt, and sugar. Cook on medium heat, stirring occasionally until the mixture comes to a boil.
  3. When the mixture starts to boil, remove it from the heat, add the flour, and stir quickly. Return the pot to medium heat and cook for 2 more minutes to remove the flour taste, stirring constantly.
  4. Remove the dough from the heat and pour it into a mixer fitted with a paddle attachment.
  5. Turn the mixer to low and mix until the dough temperature reaches 125 F (50 C).
  6. Slowly add the egg mixture to the pate a choux in 7-10 additions. You know you’ve added enough egg when you can draw a line in the dough, and it slowly sinks back in. 
  7. Spoon the choux pastry into a piping bag fitted with a #12 tip, and clamp the top so it doesn’t leak.
  8. On a parchment-lined sheet pan, pipe choux mounds that are 1 – 1 1/2 inches in diameter. Leave one inch between each chouquette so they have room to expand.
  9. After piping, gently brush with egg wash and top generously with pearl sugar.
  10. Bake for 5 minutes at 425 F (220 C), then turn the oven to 350 F (175 C) and bake for 20-30 minutes. 
  11. When they are done, the chouquettes will be deep golden brown, not pale. The sides will be crisp and won’t collapse when fully baked. If the pastries are underbaked, they will start to deflate and crinkle in the soft areas.
  12. Once out of the oven, poke a hole in the bottom of each chouquette with a toothpick and allow them to dry out for 2 hours. You can also eat them right away if you can’t resist!
  13. Store in an airtight container for up to 3 days. Since they will soften once stored in a container, crisp them in the oven at 300 degrees F for 5 minutes if you prefer not to eat them soft.


You can substitute all-purpose flour if you can’t find cake flour.


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