The first time I had a chouquette was in Amboise, France in the Loire Valley. One bite and I was hooked forever. It had the same effect on me as the first time I had a cannele bordelais. I will always search for these whenever I’m near a French pastry shop or lucky enough to be in France again.
I’ll never forget that day when we walked into a pastry shop and among the dazzling pastries on offer were these little chouquette gems. Made with pate a choux dough, they are slightly crisp due to the pearl sugar and hollow inside. Although they can be filled, I prefer them as is. I used this recipe. You may want to double it because they are so easy to eat they will be gone before you know it. Pair with an espresso or good coffee and you’re set.