Credit: Mathilde de l'Ecotais
Get the full recipe and enjoy unlimited access to thousands of recipes and videos from the greatest chefs by subscribing to the All My Chefs premium access.


Step 1: Preparing the batter

Mix milk, water, butter, salt and sugar. Bring to a boil, then add the sifted flour. Dry the batter, stirring with a spatula, and fold in the eggs one by one, stirring constantly. The batter must be smooth, even, supple, and firm.

Step 2: Baking the chouquettes

Form domes on the baking sheets with a pastry bag, cover with candied sugar beads and bake in a 428°F (220°C) traditional oven for around 20 minutes. Finish baking at 338°F (170°C) in a fan forced oven for approximately 15 minutes. Let cool. Set aside in a dry place.

This recipe was originally published in "Alain Ducasse’s Desserts and Pastries" (Éditions Alain Ducasse). See all credits

This recipe is reserved for the Premium subscribers

Get the full recipe and enjoy unlimited access to 1,000 recipes from the greatest chefs, starting from just 1$

Logo all my chef
Subscribe now

Cancel anytime

Already registered? LOG IN

All My Chefs suggests