Crispy and Hollow French Choux Pastry: Chouquette Recipe
Crispy on the outside, hollow on the inside! French traditional chouquette pastry, sprinkled with pearl sugar.
Introducing Chouquettes, a beloved pastry featured in ‘The Secret Garden of Madame Proust’! Experience the delightful crunch of pearl sugar and the satisfying hollow interior with every bite. Made from choux dough, these pastries boast a wonderfully crispy exterior and a light, airy inside. Elevate your baking with these elegant Chouquettes, perfect for a special dessert moment! (Inspired by ‘All Recipes of the World’ and ‘Man-Gae Recipes’)
Chou Dough Ingredients
- Milk 50g
- Water 50g
- Unsalted Butter 50g
- Pinch of Salt
- Cake Flour 80g (sifted twice)
- Eggs 130g (approx. 2-3 room temperature eggs, beaten)
Topping Ingredients
- Pearl Sugar (Nib Sugar) as needed
- Grated Parmesan Cheese (optional) as needed
- Pearl Sugar (Nib Sugar) as needed
- Grated Parmesan Cheese (optional) as needed
Cooking Instructions
Step 1
In a saucepan, combine the milk (50g), water (50g), butter (50g), and a pinch of salt. Heat over medium heat, stirring until the butter is completely melted and the liquid comes to a gentle boil. Keep a close eye on it to prevent boiling over.
Step 2
As soon as the liquid starts to boil vigorously, immediately remove the pan from the heat. Add the sifted cake flour (80g) all at once. Using a spatula or whisk, quickly and thoroughly mix the flour into the hot liquid until no lumps remain and a smooth dough forms. It’s crucial to combine the hot liquid and flour evenly without any clumps.
Step 3
Once the flour is fully incorporated and forms a cohesive ball of dough, return the pan to low or medium-low heat. Now, the key is to continuously stir the dough with a spatula. Continue cooking and stirring for about 1-2 minutes until a thin film forms on the bottom of the pan, or the dough pulls away from the sides and forms a light coating. This step dries out the dough, which is essential for the choux to puff up and become hollow inside when baked.
Step 4
Transfer the hot dough to a mixing bowl and let it cool slightly. If the dough is too hot, it can cook the eggs. When it’s warm to the touch, gradually add the beaten eggs (130g) in 3 to 4 additions, mixing well after each addition. Ensure each portion of egg is fully incorporated into the dough before adding the next to prevent the dough from separating. The final dough should be smooth and have a consistency where it falls from the spatula in a ribbon or ‘V’ shape.
Step 5
Spoon the choux dough into a piping bag fitted with a round tip (a plain round tip works well). Pipe mounds of dough onto a baking sheet lined with parchment paper or a silicone mat. Aim for rounds about the size of a US quarter (or 500 Korean Won coin), leaving ample space between them as they will expand during baking. If the piped dough has sharp peaks, you can gently smooth them down with a fingertip dipped in water.
Step 6
Lightly mist the piped choux dough with water using a spray bottle. This helps the choux puff up nicely and keeps the surface slightly moist during baking. Then, sprinkle generously with pearl sugar for sweetness, or with grated Parmesan cheese for a savory touch, according to your preference.
Step 7
Bake in a preheated oven. Start at 190°C (375°F) for 10 minutes to allow the choux to puff up significantly. Then, reduce the oven temperature to 170°C (340°F) and bake for an additional 20 minutes. Baking at the lower temperature for longer ensures the inside is fully cooked and dry, resulting in a crispier texture. Once removed from the oven, let them cool completely on a wire rack. To maintain crispiness, store in an airtight container only after they are completely cool, or in a container that allows some air circulation.
