Chouquettes are delightful little choux pastry puffs, perfect for snacking and guaranteed to vanish fast with grandkids around. This family recipe draws from centuries-old traditions: the choux pastry base originated in 16th-century Italy, where Popelini, Catherine de Medici's court pastry chef, created Popelin from 'hot pastry' dried over fire. In 1760, Jean Avice, pastry chef to Talleyrand, shaped it into choux, dubbing it 'pâte à choux.' His apprentice, Antonin Carême, later refined it for stunning masterpieces.
Choux pastry relies on simple pantry staples—most you'll already have, except perhaps the pearl sugar that gives chouquettes their signature crunch. No fancy tools needed: just a thick-bottomed saucepan and a baking sheet or oven tray. Don't be intimidated by choux pastry myths; it's straightforward with practice.
Combine milk, water, and butter in a saucepan. Heat until the butter melts and the mixture boils, then remove from heat. Add flour all at once, stirring vigorously until it forms a smooth paste that pulls away from the pan sides.
Incorporate the sugar, salt, and eggs one by one, mixing thoroughly until each is fully absorbed and the dough is glossy.
On a parchment-lined baking sheet, portion small mounds of dough using two teaspoons, spacing them 2 cm apart to allow for rising.
Sprinkle generously with granulated sugar and bake at 200°C for 20 minutes, then reduce to 180°C for another 20 minutes.
Cool completely before enjoying. Store leftovers in an airtight container once fully cooled to maintain crispness.
