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Chouquettes (pronounced “coe kets”) are a French pastry made up of soft pastry dough (pate a choux). The dough is made from flour, water, lots of eggs, and topped with pearl sugar or other toppings. The puffs measure only about two to three centimeters (about one inch). The English translation of chouquette is “little bits of choux/pastry.”
Gluten free chouquettes are made the same way as profiteroles/cream puffs and eclairs. The only differences are chouquettes are topped with chunks of sugar and have no filling. These puffs provide sparkle to any holiday table but are also perfect for other parties, breakfasts, or brunches. However, their original intention was to serve chouquettes as a snack to accompany coffee or tea, etc. It’s how the French get through the day and make it until their late 9 pm dinners.
Guar Gum Instead of Xanthan Gum:
Please see the tips section if you make the all-purpose flour blend using guar gum.
You can buy Pearl Sugar on Amazon.
Gluten Free Choquettes
- 1 recipe Gluten Free Mini Cream Puffs (See above link to the recipe)
- 1 recipe Dairy Free Cream Puffs/Profiteroles (See above link to the recipe)
- Pearl Sugar (see above link) (or sugar cubes crushed into pieces; last choice is granulated sugar - or mini chocolate chips)
Preheat the oven to 425ºF. Line a baking sheet with a silicone mat (preferable) or parchment paper; set aside. Make the pate a choux dough in one of the above links. Double the sugar if you don't want a neutral tasting dough. Additional sugar also aids in browning.
Using a pastry bag or piping device fitted with a small tip or a sandwich baggie, fill the bag/device with dough about 3/4 way full. Using bags, you'll need to leave enough empty bag to twist shut at the top. Cut off about 1/4-inch tip from the bag. Pipe out 2-centimeter (a tiny bit over 3/4-inch) wide circular disks, at least 1-inch apart. Using moistened fingertips, flatten any points. PHOTO
As an option, for nicely deep brown chouquettes, you can sprinkle the piped dough with confectioners' sugar. Then, sprinkle pearl sugar over the tops. Tilt the baking sheet slightly to one corner and spoon out any excess. (If you have trouble getting the sugar to stick to your dough, your dough is too dry. However, you can still bake them. Just baste the chouquettes with milk (you can even add a little egg yolk for deep browning). Then, sprinkle the tops with pearl sugar.
Bake on the center rack for 13 - 16 minutes. (Bake them for 13 minutes for moist and fluffy centers as in the photo to your right. The crust will be soft. For completely hallow centers and thin crisp shells, after 10 minutes, lower the heat to 350 and bake an additional 9 minutes.) Just take one out of the oven and test it after 13 minutes. When it meets your desires, remove them all from the oven.
Transfer them to a wire rack to cool. (Or if you like me, you'll eat them straight off of the baking sheet.)
Store any leftovers in a zipper storage bag. Freeze or leave on the countertop up to one day.
When making the dairy free version using guar gum, you will need to add an additional 1-1/2 teaspoons more guar gum to the 1/2 cup of all-purpose flour blend. If making the dairy version using guar gum, I suggest adding 1-1/2 teaspoons additional guar gum to the entire batch of all-purpose flour blend, that's about 1/3 teaspoon per cup of flour.
Melt good-quality chocolate and dip the tops of cooled chouquettes in the chocolate; set aside to until the chocolate sets.