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Author: Atenteaute

This is our favourite recipe to do with kids on our workshop,  it is a popular French pastry that you will get in the morning for breakfast or  for Brunch (very good idea). It is a  light puff ball with sugar topping.

We are convinced that ten are not enough. 


Prep Time

20 min

Cook Time

15 min

Total Time

35 min


10 units





  1. To make Chouquette, preheat oven to 180°C (375°F) fan forced. Place water, milk, butter in a medium saucepan over medium heat and cook, stirring, until the butter is melted and the mixture is boiling. Turn off the heat, add the flour (all at once) beat with a wooden spoon. Stirring all the time, turn on the saucepan over medium heat and dry the dough for 2 - 3 minutes that mixture becomes a smooth ball.

  2. Place the saucepan to a different surface, keep stirring for 1 – 2  minutes until slightly cooled (or you can do it with an electric mixer). Add half the beaten egg and beat until combined. Add the remaining beaten egg and beat until fully combined with a smooth texture.

  3. Spoon into a pipping bag fitted with a nozzle (number 8).

  4. Prepare your baking tray with either parchment paper or silicone baking mat.

  5. Pipe between 2cm to 3cm rounds leaving 1,5-2cm distance between them to avoid them to stick while cooking.




  1. To do Chouquette, you need to place the pearl sugar on top of each choux remember to press gentle so that they will stick. 

  2. Cook for 15 – 18 minutes or until puff are golden.

  3. Allow them to cool completely on the tray or plate.

Bonne dégustation 



  • If you dont have a pipping bag you can just simple do it with a tea spoon also, a good substitute of Pearl Sugar could be candy sugar based topping or just place only regular white sugar.  

  • The Pâte à choux can be versatile, you can also do Chou à la Creme (chou filled up with cream pastry), Éclair, Religeuse or Paris Brest, yes all those ones.  


At Aten-Te Aute we have created three lists that includes equipments, ingredients and places in France that we recommend, we use them either for personal or professional purposes, we invite you to have a look: 

Thanks so much for visiting, let us know if you liked this recipe and we invite you to check our blog Aten-Te Aute Lab


Wishing you bright days and lot of fun! 


Gaby & Carlos 

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