Anybody up for chouquettes?
Got a lazy autumn afternoon going? Have a craving for something sweet but don’t have the initiative or the appetite for proper pastry? Then chouquettes are your answer. These little blobs of choux (cream puff) batter are extremely light, slightly rich and just a little sweet. They’re perfect with what’s left of the newspaper and a cup of coffee. All you need to do is whip together a little choux batter, it’ll take you fifteen minutes tops.
Meanwhile, preheat your oven to 425 degrees Fahrenheit. Load the batter into a pastry bag fitted with just the collar, no tip, and pipe out small blobs. Keep the tip off the paper, about half an inch up. Dab-dab-dab. Remember choux is best piped higher, not flatter. You get rounder shapes that way. Gently pat down any points with a moistened finger.
Gently press on some pearl or other large crystal sugar and bake about 20 minutes until lightly browned.
If you don’t have pearl sugar you can use chocolate chips! Eat them the same day (no problem) or freeze for up to two months. Happy weekend, everyone.
What’s the difference between choquettes and grougeres?
Cheese for the most part. That’s pretty much it! 😉
– Joe
Yum! That’s all. Thanks, Joe – you’re the best!
Nice to hear from you, Naomi! Hope all’s well…watch out for tropical storm Karen!
– Joe
Very cosmopolitan!
Hehe…that’s me, Dave. Joe Cosmopolitan Pastry. It’s an old family name.
– J
That is so cool! We used to make these with left over batter but mom never told me they had a real name – I wonder if she knew. To me it was just a way for the kitchen crew to get some of the goodies
They’re sort of a street food in Paris, which is probably easy for you to believe. They’re really, really addictive!
– Joe
The choux batter link appears to be broken. These look super tasty though.
Fixed! Sorry about that!
– Joe