Comments on: Chouquettes (French Sugar Puffs)

By: Audrey

Audrey — Thu, 10 Nov 2022 08:02:26 +0000

In reply to Judy Guenther. Thank you, Judy. I do try to make the recipes as user friendly as possible, and am glad to hear they assisted you well while baking. A good lesson indeed regarding the pearl sugar and something I hadn't thought of mentioning.

By: Judy Guenther

Judy Guenther — Wed, 09 Nov 2022 19:38:17 +0000

I tried this recipe today for the first time. I learned an important lesson–don’t get the pearl sugar on the parchment paper. if possible, shake it off gently before you put it in the hot oven. Mine started browning and then burning right under the bun. I think I was too “generous” with my application! When the burnt part was scraped off, it tasted wonderful. Won’t do that again. I do like the precise instructions and images with the recipes though.

By: Audrey

Audrey — Fri, 06 May 2022 16:13:52 +0000

In reply to Anna. Hi Anna. Chouquettes are best served right after baking.

By: Anna

Anna — Wed, 04 May 2022 11:50:07 +0000

Can i make these ahead of time? or best to serve on the day of baking? thanks.

By: Audrey

Audrey — Thu, 03 Mar 2022 16:37:41 +0000

In reply to HANNAH LOWELL. Thank you!

By: Audrey

Audrey — Thu, 03 Mar 2022 16:37:29 +0000

In reply to Sharyn. Yes, absolutely!

By: HANNAH LOWELL

HANNAH LOWELL — Wed, 02 Mar 2022 21:32:39 +0000

I just made these gorgeous puffs! Easy and delicious. Thank you for this recipe.

By: Sharyn

Sharyn — Sun, 27 Feb 2022 21:56:42 +0000

could you fill these with vanilla cream or pastry cream to make cream puffs?