How to make pate a choux and prepare chouquette French original recipe

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Preheat the oven to 180°C.

In a saucepan, bring water, fresh milk, salt, sugar, and diced butter to a boil.

In a separate jar, break the eggs and blend them.

Once the liquid mixture is boiling, add the flour and stir with a spatula until a smooth paste is formed.

Transfer the paste into a mixing bowl fitted with a paddle attachment.

Gradually add the blended eggs while mixing. Control the texture of your choux pastry.

When the dough is ready, use a piping bag with a nozzle size 10 to pipe round shapes approximately 2.5 cm in diameter onto a baking sheet.

Brush the tops of the dough with an egg wash.

Sprinkle sugar grains on top of the dough.

Bake in the preheated oven for 25 minutes. Don’t open the oven door during the baking!

Once baked, let the chouquette cool before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens