David Lebovitz’s Chouquettes

I think I’ve said this before.  And even if I have, it bares repeating.  If you aren’t following David Lebovitz on Instagram (@davidlebovitz) you are missing out on some of the most gorgeous Parisian instagramming out there.  I enjoy following his daily life as much as I enjoy his recipes and cooking

I book marked this recipe months ago (well, at this publication, it’s be a year)– before losing my baking mojo and so they were at the top of the list when I finally fired up my oven in August.

Choux pastry (translation: cabbage) is an enormously satisfying to make dough, heavy in butter and eggs that puffs up and hollows-out in the oven.  Made savory or sweet, the sweet versions are often filled with the worlds most delicious foodstuffs including custard (the cream puff) and ice cream (profiteroles).

With chouquettes, the middles are left airy while the tops get a liberal coating of Belgian pearl sugar.

With chouquettes, the middles are left airy while the tops get a liberal coating of Belgian pearl sugar.


David Lebovitz

Recipe estimate is 25, at the suggested walnut size, I got closer to 40 


  • 1 C (250 ml water)
  • 1/2 tsp kosher salt
  • 2 tsps sugar
  • 6 TBs (90g) unsalted butter, cut into chunks (it’s okay if it’s cold or room temp)
  • 1 C (135g) all purpose flour
  • 4 large eggs, at room temp
  • For glaze: 1 egg yolk + 1 tsp milk
  • Pearl (you want Swedish, not Belgian) or Crystal Sugar.  Here is where I order mine from:  Swedish Pearl Sugar.


Preheat oven to 425 degrees.  Line 2 baking sheets with parchment paper.

Heat water, salt, sugar and butter in a small saucepan, stirring until the butter melts.  Remove from heat and add flour all at once.  Put pan back on the heat and stir rapidly until the mixture is smooth and pulls away from the sides of the pan.

Remove from heat and allow dough to cool for a couple of minutes.  Briskly beat-in eggs on at a time until the dough is smooth and shiny.

Using a piping bag or gallon-sized ziplock back, carefully transfer dough to bag using rubber spatula.  Mr. Lebovitz suggests using two spoons to scoop the dough but choux dough might be the stickiest substance on earth so I strongly suggest the piping method.  Snip bag at 1/2 inch diameter (of course you can also use a 1/2″ tip but since you aren’t looking for definition, why bother).

Pipe walnut-sized mounds of dough onto parchment-lined baking sheets.  If you are left with little soft-serve peaks from piping, gently pat down with a finger dipped in water.  Brush top of each mound with egg wash and then liberally coat each with lots of pearl sugar.

Bake until puffed and well-browned, about 25-30 minutes.  If you want a crispier choux, poke a hole in the side with a knife after removing from the over to allow steam to escape.

As a note, these really are best the day they are baked.  But if you have more self control than I do, they can be frozen (double freezer bag) once cooled.  When ready to eat, defrost to room temp and warm on a baking sheet in a 350 degree (ish) oven until crisp.