Les Petits Chefs make chouquettes and gougères

This week was the final Les Petits Chefs baking club for the school year and we went all out and made CHOUX PASTRY!

Despite what many people think. choux pastry is one of the easiest pastries and it has a VERY good ROI – as in, low fuss, forgiving recipe with super impressive results!

It’s all about being organised because once you get started you have to move fast!

Once you’ve got your liquid boiling and and butter melted, add the flour and stir stir, stir for about 4 minutes…

Then cool down the mixture (transfer it to a clean bowl) and once it’s cooled down slightly, add the eggs, one at a time…

Meanwhile, grate some cheese…

And once you’ve incorporated all the eggs, if you’re making gougères, fold in that cheese and scoop!

We actually had a bunch of cheese leftover from the grating (miscalculation) so we topped these with a bit more cheese before they went in the oven. You can never have too much cheese, right? Actually you can and I had to make sure there was *just* a sprinkle, not a clump!

Meanwhile, on team chouquette…

I found pearl sugar locally at Flavourfull but you can also find it on Amazon (<<< affiliate link but this is a good brand).

And the result?


The trifecta of success for our last session of the year!

Yield: approx. 30

Choux pastry: chouquettes and gougères

Choux pastry: chouquettes and gougères

Easy choux pastry treats - sweet and savoury!

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes


for the choux pastry:

  • 1 cup (250 mL) 2% milk
  • 1/2 cup (113 g) unsalted butter, cut into 4–6 small pieces
  • 1/4 teaspoon fine sea salt
  • 1 cup (150 g) all-purpose flour
  • 4 large eggs, at room temperature

For gougères:

  • 1 cup shredded/ grated cheese (something like a sharp cheddar or a Gruyère)

For chouquettes:

  • 1 large egg, lightly beaten
  • 1 cup (200 g) pearl sugar


    1. Preheat the oven to 400˚F (200˚C). Line two baking trays with parchment paper.
    2. Bring the milk, butter and salt to a boil in a medium pot over medium- high heat.
    3. Once the butter has melted, turn down the heat to medium-low and add the flour quickly, all at once.
    4. Stir the mixture vigorously and continuously with a wooden spoon—it will come together fairly quickly, looking a little like mashed potatoes. Keep stirring over medium-low heat until it forms a smooth ball of dough, about 4 minutes. There might be a slight crust on the bottom of the pot, but that’s fine!
    5. Place the dough in a large clean glass or metal bowl (preferably one with high sides) and use a wooden spoon to break up the mixture a little to release the steam. Do not stir. Keep breaking up the mixture every 30 seconds or so, for a few seconds each time, for about 2 minutes so the dough loses some of its heat.
    6. Once the steam rising from the pastry has more or less subsided, add one egg and stir even more vigorously than before using a wooden spoon (or electric hand beater). When you first add the egg, it will look like you’ve made a huge mistake—the mix will be sloppy and it might be hard to incorporate the egg into the pastry at first, but don’t worry. If you keep stirring, your pastry will soon return to its mashed potato–like state.
    7. Add another egg and stir vigorously until the pastry has come together again. Continue adding the remaining eggs one at a time, stirring vigorously until the dough is soft, shiny and elastic.
    8. IF MAKING GOUGERES, ADD THE SHREDDED CHEESE NOW! Mix until well-combined!
    9. Scrape the choux pastry dough into a (18-inch/45 cm) piping bag fitted with a plain (3/4-inch/ 2 cm) piping tip and pipe rounds of 1 1/2 inches (4 cm) in diameter, placed about 11/2 inches (4 cm) apart. (If you don’t have a piping bag, you can use a 1-tablespoon cookie scoop or a teaspoon (the kind you stir your tea with, not the measure) to scoop up a heaping spoonful of the mixture, then use a second teaspoon to push it off onto the baking tray, forming a ball as you do so.)
    10. FOR CHOUQUETTES: Brush the tops of the puffs with the beaten egg and gently press the pearl sugar into the dough. You’ll need to add a lot more than just a sprinkle as the puffs will expand when they bake, and if you don’t add enough, you’ll end up with bald chouquettes! IF MAKING GOUGERES, skip this step!
    11. Place the baking trays in the top and bottom third of the oven and bake for 25 minutes, turning the trays from front to back and switching them from the top to the bottom rack halfway through to ensure even baking.
    12. Remove the trays from the oven and transfer the chouquettes to a cooling rack. These are best enjoyed the day they are baked, but you can store them at room temperature in airtight containers or resealable plastic bags for a couple of days.

did you make this recipe?

please leave a comment or review on the blog or share a photo and tag me on Instagram @eatlivtravwrite !

We’re already planning next academic year’s sessions for baking so stick around to see what the new school year brings!


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2 thoughts on “Les Petits Chefs make chouquettes and gougères”

  1. It’ll be interesting over the years to see how many of the little guys end up making cuisine/cooking either a part of their lives or a career. Whatever, the classes are clearly a big plus for their future partners.


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