Chouquettes. Translated to English, chouquettes mean "little bits of (choux) pastry," which is exactly what they are. The dough used to make these pastry puffs is the same dough that's used to make eclairs and profiteroles. Prior to working with this kind of dough (pate a choux), I imagined that pastries like chouquettes and cream puffs would be difficult to make.

Eclairs-(Flavours change seasonally.) Currently dark Valrhona chocolate. Paris Brest - Choux pastry with flaky almand, filled with a pure praline base, praline butter cream and caramelised nuts. Millefeuille- Caramelised puff pastry with a light vanilla crème, salted caramel. You can have Chouquettes using 9 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Chouquettes

Prepare of of butter (soy butter works just the same).
It's of of water.
You need of salt.
It's of granulated sugar.
You need of flour.
It's of eggs.
Prepare of heavy cream ( soy works fine).
You need of pearl sugar.
Prepare of powder white sugar.

Heat the water, butter and salt in a saucepan over medium-high heat. Remove from heat and add the flour. Place butter, water, salt and sugar in a saucepan over medium heat until it comes to a boil. Chouquettes are made from choux pastry, which is the same pastry used to make éclairs and profiteroles.

Chouquettes step by step

Preheat oven to 400°F.
Put the water, Butter, Granulated sugar and salt into a medium saucepan over med high heat, cover and bring to a boil..
When it starts to boil well, remove from heat and dump in the cup of flour all at once, stirring it in with a wooden spoon. You are just going to incorperate the flour, just until the flour is all mixed in. then you will return to medium low heat and stir constantly for about 30 seconds or untill the dough starts forming a lump and not sticking to the pan. ( I have found that wooden spoons work best. I have tried forks, wisks, and even a kitchen aid mixer. the only puff that ever turns out right for me is when I stir it by hand with a wooden spoon.).
Drop the dough out of the saucepan and into a med to large heavy mixing bowl you need to spread the dough out a little and let it cool for about 2-3 min. before you add the eggs. if you add to soon, you will cook the eggs. ( I say heavy because you are now going to stir that dough with your wooden spoon like never before and it just seems easier in a heavy bowl ).
After the 2-3 min cooling time, add 1 egg at a time, mixing, stirring, mixing with your wooden spoon like its a contest and the winner worked the hardest. You want to mix in each egg untill it is really well mixed in. it will look like something is wrong at first because it dosent seem like the eggs are actually mixing into the dough, but thats good. Keep stirring. after the 3rd egg is completly stirred in, you will have a thick but smooth and slightly sticky dough..
Either drop by tablespoons onto a lighlty oiled baking sheet, or a cookie sheet. Or use a pastry bag to make tiny little kiss shape drops. this will make a LOT of little drops and will take a little time so you need to move a little quickly so the dough doesn't start to get all flat and saggy looking..
Brush lightly with the heavy cream and sprinkle with the pearl sugar and or the powder sugar. It all depends on how sweet you like it. You can also place 2 or 3 tiny chocolate drops onto each one..
Bake at 400°F for 10 min, then turn down the oven to 350°F and bake for another 25-30 min. You want to see them puffed up and golden brown and the outsides hard to the touch, if you take out to soon, they will fall..
Take out and place on a cooling rack. You can add more powder sugar at this point or drizzle some chocolate syrup over or just eat as is, warm and soft. Enjoy!.

If you are from the US, you might be more familiar with the term "cream puffs" which are also made from choux pastry. Cream puffs are typically filled with whipped cream or pastry cream, the latter known as crème pâtissière or a thickened custard. In French, cream puffs are called. But my snack of choice is invariably les chouquettes: Cream puffs covered with crunchy nuggets of sugar, then baked until golden-brown. I found that engaging the counter person in a few words of niceties will often mean that before the ends of.