Prep Time 20 mins
Cook Time 35 mins
Total Time 55 mins

From Patissere Made Simple by Edd Kimber, published by Kyle Books, priced $24.95. Used here with permission.

Yields approx 30


  • 2 ounces ( 1/2 stick / 60g) unsalted butter, diced into small pieces
  • 1/2 teaspoon fine salt
  • 1 teaspoon superfine sugar
  • 2/3 cup / 85g all-purpose flour
  • 2 to 3 extra-large eggs, plus 1 for eggwash
  • Pearl sugar, for sprinkling


  1. Preheat the oven to 350°F and line two baking sheets with parchment paper.
  2. Put the butter, salt, sugar, and ½ cup / 120ml water in a medium pan over medium-high heat. Once the butter has melted and the mixture is at a rolling boil, add the flour and immediately stir together with a wooden spoon form a rough paste.
  3. With the pan still on the heat, beat vigorously for 2 minutes, then transfer the dough into a bowl and beat for a few minutes more until it stops steaming. This dries the dough out, which helps it to absorb more egg, which in turn helps the choux pastry to expand properly as it bakes.
  4. Add the eggs, one at a time, beating until fully absorbed before adding the next. Depending on the flour used and how much water evaporated as you made the dough, the choux pastry will need varying amounts of egg, so the above is given as a guide. I usually add two eggs and then very slowly start adding the remaining egg, checking the texture of the dough after each addition. You are looking for a dough that has a shine, and when it is lifted from the bowl it should fall from the spatula in a ribbon that forms a V-shape. If the dough doesn’t have enough egg, it won’t expand properly and will be prone to cracking as it bakes; if there is too much egg, the dough won’t hold its shape and will collapse as it bakes.
  5. Put the finished dough into a piping bag fitted with a ⅜-inch plain round tip, and pipe into rounds on the prepared baking sheets, about 1 inch in diameter.
  6. Lightly beat the remaining egg to create an eggwash and use to lightly brush the rounds of dough. Sprinkle liberally with the pearl sugar and bake for 35 minutes or until golden brown.
  7. Turn off the oven and allow the chouquettes to cool in the oven for 20 minutes, then transfer them to a wire rack to cool completely. As with all choux pastry recipes, these are really best on the day they are made, but they will still be very enjoyable the day after, although just a little softer.
  8. Store in an airtight container.


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