Featured Recipe
Sugar Pearled Choux Puffs
By Kate
"
Light puffy choux dough balls dotted with crunchy pearl sugar. Baked until golden with a crackly sugar crust. No nuts, dairy, gluten, or lactose involved. Egg and water mixture used for glaze. Baked at 195°C. Yield 2-3 dozen puffs. Crisp crust, soft hollow inside. Uses half standard sugar pearls. Tweaked egg glaze for extra gloss. Slightly smaller dollops for even baking. Requires chilling dough beforehand for better piping. Make fresh or keep air-tight max 2 days. Mild sweetness, not too sticky.
"
Prep:
25 min
Cook:
30 min
Total:
55 min
Serves:
24 servings
French
dessert
gluten-free
dairy-free
Introduction
Choux puffs with crunch? Pearl sugar delivers that sweet snap unlike regular sugar. Not your fluffy hollow shells but tiny golden bubbles dotted with white sugar. Egg wash the tops before baking. Water added for thinner glaze; stops drips pooling on parchment. Bake slower. Keep dough cold, smaller piped blobs for even puffing. Timing matters: a few minutes less or more changes everything. Crisp shell, soft airy center. No gluten or dairy needed. Pearled sugar melts unevenly, crackles in oven heat. Eat fresh or lose crunch fast. Spellbinding old-school French treat without fuss.
Ingredients
About the ingredients
Original calls for 100g pearl sugar; reduced here for less sweetness and better snap. Choux dough same base but pipe smaller blobs to shorten baking time. Egg to water ratio altered for thinner glaze; prevents sugar dissolving too fast or clumping. Sugar pearls are best quality—large grains preferred. Can substitute with coarse turbinado sugar for different crunch. Dough should be well rested before piping. Keep everything chilled or dough oozes. No nuts, no gluten, no lactose means easier to share, simpler digesting. Rapid baking yields crisp crust.
Method
Technique Tips
Oven must be hot and stable. Preheat well before starting. Don’t crowd tray, gives hot air room. Brush egg-water glaze thinly, no puddles. Too thick causes burnt spots. Pearled sugar must stick but not soak. Bake one sheet at a time for even cooking; swap trays if needed. Avoid opening the oven for first 20 minutes minimum; shells collapse if cooled too soon. Use silicone mat or parchment to prevent sticking. Once out, cooling keeps them crisp. Store airtight, no fridge—they lose crunch. Eat day of for best texture. Reheat 2 minutes if softened, but beware melting sugar blobs.
Chef's Notes
- 💡 Dough must chill. Cold dough makes for easier piping. Stick to smaller dollops. Just 2 cm diameter. Bake one tray at a time. Air needs to circulate. Keeps puffs from collapsing. Slightly adjust bake time. Overbaking dries them out.
- 💡 Egg and water glaze should be thin. Brush lightly. No pooling. Less likelihood of burnt spots. Pearl sugar needs to stick. But not soak into dough. Helps form crackly crust. Aim for even coverage. Keep track of space between puffs.
- 💡 Use silicone mats when baking. Prevents sticking. Parchment works too. Don't crowd the pan. Hot air needs room to flow. Keeps puffs uniform. Store in airtight container. Room temperature only. No fridge; cold air ruins texture.
- 💡 Reheat when softened. Just for a couple minutes. But melted sugar can become messy. Use higher heat. Crisp back up without drying out. Try serving with light jam. Adds mild sweetness contrast. Perfect combo.
- 💡 Don’t open the oven early. About 20 minutes minimum. Internal heat needs to stay stable. Cooling on the tray keeps crisp texture. Watch for even color. Too dark means burnt. Adjust as needed for personal preference.
Kitchen Wisdom
How long to store?
Up to two days max in airtight container. Keep at room temp. Do not refrigerate.
Can I use regular sugar?
Yes, but texture will change. Don't get same crunch. Stick to pearl sugar for best results.
What if puffs collapse?
Too much moisture or opening oven. Ensure dough is cold before piping. Don't crowd pan either.
Alternatives for pearl sugar?
Coarse turbinado sugar works fine. Different crunch though. Keep in mind it’s not exactly the same.
