April 10 , 2015 by: Hong Food

Have you heard of chouqettes? They’re a french treat made of the same batter as cream puffs. The difference being that there is no filling and they’re topped with a bunch of pearl sugar. YUM!

The key is to make sure you use pearl sugar as they can withstand higher temperatures and you don’t want the sugar to melt while baking.

This batter is very versatile. I actually split the batter in half and made a savory version as well. I’ll share some photos from that recipe next week!

Talk about a mouthful of eggy buttery goodness!

With all the pink spring blossoms in Seattle right now, I was inspired to add a little color.


Enjoy and have a wonderful weekend!


1/2 cup water
1/2 cup unsalted butter (1 stick), cut into 8 pieces
1/4 teaspoon salt
1 cup all-purpose flour
5 large eggs, at room temperature
Pearl sugar* for sprinkling

Bring the milk, water, butter and salt to the boil in a heavy-bottomed 2-quart saucepan.  When the mixture is boiling rapidly, add the flour all at once, reduce the heat to medium and, without a second’s hesitation, start stirring the mixture like mad with a wooden spoon.  The dough will come together very quickly and a slight crust will form on the bottom of the pan, but you have to keep stirring – vigorously – another 2 to 3 minutes to dry the dough.  At the end of this time, the dough will be very smooth.

Turn the dough into the bowl of a mixer fitted with the paddle attachment. One by one, add the eggs to the dough, beating until each egg is thoroughly incorporated.  As soon as you add the first egg, your dough will separate.  Keep working and by the time you add the third egg it will start coming together again.

Pipe one inch mounds on baking sheet, top with pearl sugar and bake 20-25 minutes at 350 degrees or until golden and firm.

Recipe adapted from


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