Chouquettes à la chantilly

At my parents' house, there have always been chouquettes for children. They’re a simple and irresistible treat, a classic that everyone loves. And when they’re filled with whipped cream, they’re even more indulgent!

With just a few ingredients and an easy preparation, this recipe is perfect for effortless entertaining. Served on a buffet, these little choux pastries will disappear in no time… and without the need for plates!

Ingredients

For the chouquettes

120 ml milk + 120 ml water (or 250 ml water if you don’t have milk)
80 g salted butter
150 g flour
2 tbsp pearl sugar
4 eggs

For the whipped cream

300 ml heavy cream, well chilled
1 tbsp powdered sugar
1 tbsp mascarpone (optional)

Instructions

Prepare the choux pastry: In a saucepan, melt the butter in the water and milk over medium heat. Once the butter is completely melted, remove from the heat and add the flour all at once. Stir with a wooden spoon (avoid using a whisk) until the dough dries out slightly and pulls away from the sides of the pan.
Add the eggs one at a time, mixing well after each addition. The consistency may seem unusual at first, but it will become smooth and elastic.
Transfer the dough to a piping bag and pipe small choux onto a baking sheet lined with parchment paper. Sprinkle with pearl sugar and bake at 180°C (350°F) for about 15 minutes. The baking time depends on their size—they’re ready when puffed up and golden brown.
Make the whipped cream: Use a very cold mixing bowl and whisk (I place them in the freezer for about 30 minutes beforehand). Whip the cream until it forms soft peaks, then add the powdered sugar and mascarpone. Whisk again briefly until well combined.
Assemble the chouquettes: Use the tip of a knife to make a small hole in the back of each chouquette, then fill them with whipped cream using a piping bag.

You can also bake bigger choux too, if you like, to serve as a dessert