{"id":6629,"date":"2021-06-06T16:40:01","date_gmt":"2021-06-06T15:40:01","guid":{"rendered":"https:\/\/camille-patisserie.com\/uncategorized\/chouquettes\/"},"modified":"2023-08-11T14:46:56","modified_gmt":"2023-08-11T13:46:56","slug":"chouquettes","status":"publish","type":"post","link":"https:\/\/camille-patisserie.com\/en\/recette-patisserie\/viennoiseries\/chouquettes\/","title":{"rendered":"Chouquettes: the easy recipe"},"content":{"rendered":"\n

Chouquettes are probably one of my favorite snacks. I love watching these little creatures grow inside the oven, and can’t wait to bite into a warm, plump chouquette. But I know that for many people it’s a difficult pastry to master. So I’m sharing all my tips for making CAP pastry chouquettes<\/strong>!<\/p>\n\n\n\n

I’ve already detailed in an article how to make a successful choux pastry<\/a> and how to make a Paris-Brest CAP<\/a> or a chocolate \u00e9clair<\/a>! Today, I’m going to give you step-by-step tips on how to make puffy, chubby, round chouquettes! You’ll see, it’s not that complicated. Once you’ve mastered this technique, you’ll also be able to make the heads and bodies of your nuns! And since the cracker is still not officially accepted at CAP, we’re going to learn the old-fashioned way! But first, a little history.<\/p>\n\n

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Table des mati\u00e8res<\/p>\nToggle<\/span><\/path><\/svg><\/svg><\/span><\/span><\/span><\/a><\/span><\/div>\n