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Le Chaudron recipe
Chouquettes maison
Pearl-sugar choux puffs
⏱ 40 minServes 30Easy95 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients30 servings
250 ml (1 cup)filtered water
100 g (3½ oz)unsalted butter, cubed
150 g (5 oz)all-purpose flour, sifted
4whole eggs
1 pinchfine salt
1 tspsuperfine sugar- 100 g (3½ oz)pearl sugar
- 250 ml (1 cup) filtered water
- 100 g (3½ oz) unsalted butter, cubed
- 150 g (5 oz) all-purpose flour, sifted
- 4 whole eggs
- 1 pinch fine salt
- 1 tsp superfine sugar
- 100 g (3½ oz) pearl sugar
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 30. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
02 — Equipment
03 — Method
- Bring the water, butter, salt and sugar to a boil in the saucepan, stirring until the butter melts.Making it from scratch? See the choux pastry — ≈ 25 min
- Off the heat, add the flour all at once and beat hard with a wooden spoon.
- Return to medium heat and stir constantly for 2 minutes until the dough pulls away from the sides.
- Transfer to the mixer bowl, cool for 5 minutes, then beat in the eggs one at a time with the paddle on medium speed.
- It’s ready when it’s glossy and falls slowly from the spoon in a thick ribbon.
- Pipe 3 cm (1 in) mounds, well spaced, on parchment-lined sheets.
- Sprinkle generously with pearl sugar and bake for 25 minutes at 190 °C (375 °F) fan without opening the oven.
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