Sugar Puffs [Chouquettes]

Adapted from Chocolate and Zucchini and David Lebovitz. I have been wanting to make the sugar puffs known as chouquettes forever, or at least as long as it has been since I read about them for the first time on Chocolate and Zucchini. I loved Clotilde's descriptions of buying them by weight in French bakeries and how the best part is eating the sugar crystals (by licking your finger and reaching in, of course) that have collected in the bottom of the bag. They're apparently the after-school goûter, or snack of choice, for the French schoolkid set and though I might be getting a late start on them, I am quickly making up for lost time.

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Preparing Time: 30 minutes
Total Time: 30 minutes
Served Person: 24

white meat free gluten free red meat free dairy free vegetarian pescatarian

Carbohydrate 0.129233472222222 g
Cholesterol 70.5 mg
Fat 1.65671194444444 g
Fiber 0.000368055555555556 g
Protein 2.09681875 g
Saturated Fat 0.516513611111111 g
Serving Size 1 1 Serving (17g)
Sodium 168.676444739321 mg
Sugar 0.128865416666667 g
Trans Fat 0.277835277777777 g
Calories 24 calories

desserts

Step-by-step

Preheat the oven to 425°F (220°C). Line a cookie sheet with a reusable nonstick baking mat or parchment paper.
Heat the water, salt, sugar, and butter in a medium saucepan, stirring, until the butter is melted. Remove the pot from the heat and dump all the flour in at once. Mix vigorously with a wooden spoon until the mixture forms a smooth ball and pulls away from the sides of the pan.
Let the dough cool for five minutes, then briskly beat in the eggs, one at a time, until the dough is smooth and shiny. [At this point you can cover the pot and chill it in the fridge for up to a day.]
Using two spoons, a piping bag fitted with a wide tip, a zip-lock bag with a one-inch corner cut off or a spring-loaded large cookie scoop, pipe or scoop the dough into walnut-sized mounds spaced evenly on the baking sheet.
(If you find your dough to be a bit thin at this point, as you can see mine was in the photos, do not fret. They still puff just fine. And if they don’t, David says he sees bakeries all over Paris selling flat ones, so perhaps youâ€™re just being trendy!)
Brush the top of each mound with some of the egg glaze then press coarse sugar crystals or miniature chocolate chips over the top and sides of each mound. You want to be generous because the puffs will expand a lot, and you’ll want that area to be covered.
Bake the cream puffs for 20 to 35 minutes, or until puffed and well-bronzed. (Yes, this is a rather long range in baking time but I know that in choux recipes especially, baking times can greatly vary depending on the heat of an oven and how fast it browns the top of items. Watch for that nicely bronzed color rather than a precise cooking time.)

My Love Affair with Sugar Puffs (Chouquettes)

There's something undeniably charming about tiny, golden-brown puffs of pastry, glistening with sugar crystals. These aren't just any pastries; these are chouquettes, and they've captured my heart (and my stomach) completely. My journey with chouquettes began, as many culinary adventures do, with a captivating description. I stumbled upon a blog post – I think it was Chocolate and Zucchini – that painted a vivid picture of these delightful treats, sold by weight in Parisian bakeries, their sugary bottoms a testament to their irresistible deliciousness. The writer described the pure joy of sneaking a fingerful of stray sugar crystals from the bottom of the bag – a detail that perfectly encapsulates the simple, unadulterated pleasure of these little puffs.

Ever since, the image of those perfectly browned, sugar-dusted puffs has danced in my head. The thought of their airy, delicate texture, the satisfying crunch of the sugar, and the subtle sweetness... it was enough to drive any pastry enthusiast (myself included) to the kitchen. So, armed with a recipe adapted from several sources, I embarked on my chouquette-making adventure. The process, I must admit, was initially a little daunting. The delicate balance of ingredients, the precise timing, the seemingly impossible task of achieving that perfect puff... it all seemed a bit overwhelming. But, as with any good culinary challenge, the reward far outweighs the effort.

The first batch wasn't perfect, of course. Some puffs were slightly flatter than others, a few were a touch underbaked, but the overall result was undeniably delicious. That first bite was a revelation. The contrast between the crispy, caramelized exterior and the soft, airy interior was exquisite. The sweetness wasn't overpowering, just a delicate hint that perfectly complemented the subtle savory notes of the pastry. And those sugar crystals? Oh, those sugar crystals! They added a delightful textural dimension, a delightful sparkle to an already perfect treat.

Since that first successful (relatively speaking!) batch, I've become quite obsessed with making chouquettes. I've experimented with different types of sugar, different baking times, and even different shapes (though the classic round puff remains my favorite). Each batch is a small victory, a testament to the magic of baking and the simple joy of creating something delicious from scratch. The process has become a meditative one, a calming ritual that allows me to escape the everyday chaos and focus on the simple task at hand. The rhythmic stirring of the dough, the careful piping of the puffs, the anticipation of watching them rise and brown in the oven... it's a truly satisfying experience.

More than just a tasty snack, chouquettes have become a symbol of something more. They represent the joy of creating, the satisfaction of mastering a challenging recipe, and the simple pleasure of sharing something delicious with loved ones. So, if you're looking for a new baking adventure, I highly recommend giving chouquettes a try. They might just become your new favorite pastry, too. Just remember to save some of those stray sugar crystals for yourself – you deserve a little treat.