The recipe for chouquettes as good as in the bakery

Éric Kayser shows you how to make these delicious sweet bites that will brighten up your breakfasts.
From preparing the choux pastry to baking, follow the step-by-step recipe and impress your loved ones with these divine chouquettes.

The Recipe:
Pour the water, milk, butter, sugar, and salt into your saucepan.
Bring these ingredients to a boil.

In the meantime, sift the flour using a strainer.

Once the first mixture boils, add the sifted flour to the saucepan in one single motion.

Mix with a wooden spatula until the dough dries out and detaches perfectly from the saucepan. Make sure there is no flour left on the edges of the pan.

Place the saucepan on your work surface, off the heat.
Let it cool slightly (just one or two minutes). It should still be warm to incorporate the remaining ingredients.

Add the heavy cream to the first mixture in the saucepan and stir until fully incorporated.
Start by adding one egg. Once it’s fully mixed into the dough, add the remaining eggs.
Mix gently until everything is well combined. You can use a whisk at this stage.

To check if your choux pastry is ready, make a line in the dough with your finger. If the edges don’t close too quickly, your dough is perfect.

Fill your piping bag with the choux pastry.
Close it, twist, and pipe rounds of 3 to 4 cm in diameter onto a baking tray lined with parchment paper (of course, you can make larger chouquettes if you prefer).
Make sure to leave enough space between each chouquette to prevent them from sticking together as they will puff up during baking.

Decorate each chouquette with sugar grains, pressing lightly to make them stick.

Bake at 180°C for about 18 minutes.

Don’t resist the simple pleasure of enjoying these little bites with your favorite drink.

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