California Raisin Chouquettes

Submitted by: Dominique Homo


Yield: 160 pieces @ 0.36 oz / 10 g

INGREDIENTS American lb/oz Metric g/mL Baker's %
Butter 8.81 oz 250 g 100%
Water 17.63 oz 500 ml 200%
Salt 0.17 oz 5 g 2.0%
Granulated Sugar 1.41 oz 40 g 16.0%
All-purpose Flour 8.81 oz 250 g 100%
Whole Eggs 14.11 oz 400 ml 160%
Cinnamon Powder 0.14 oz 4 g 1.6%
California Small Raisins 7.05 oz 200 g 80%
TOTAL 58.13 oz 1649 g 659.6%


Posted May 29, 2013 by Gary

  • Ready Time :
    0 min




    In a medium size sauce pot combine water, salt, sugar and butter and bring to a boil. Add the sifted flour and stir until the paste pulls away from the side of the pot. Transfer the paste to a small mixer fitted with a paddle attachment. Mix on slow and add the eggs slowly, waiting until each addition of eggs is fully incorporated. Enough eggs are added when the back of a wooden spoon can be passed through the paste leaving a channel that fills in slowly. Add the cinnamon followed by the small raisins. Pipe the batter on parchment lined sheet pans. Bake at 350°F in a convection oven for 12 minutes with the vent closed and then for 10 minutes with the vent open. Bake until the pastry has a well-browned color. Serve warm.

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