Comments on: sugar puffs

By: gina

gina — Fri, 03 Feb 2012 08:37:23 +0000

I’ve just found you and can’t wait to try these. We were in France over the holidays and were CRAZY about these — and yes, me crazy about bying them by their weight.Can’t wait to try these

By: Jess

Jess — Sat, 24 Sep 2011 06:06:01 +0000

First time I made these without reading the comments first and failed miserably! They puffed up very exaggeratedly in the oven then deflated to pancakes when out of the oven. Comments definitely helped me. Made it a second time today and turned out wonderful. Not sure if 220deg Celsius is the right temp? cos mine were a lot browner than the ones pictured above, and the choc chips would burn lest i put them on AFTER the puffs were done and out of the oven. Eventually i got sick of arranging the choc chips one by one on the puffs i just melted some chocolate in the microwave and dipped the top side of the puffs in.
They taste amazing though. yes, boring with no topping on. but AMAZING with the chocolate. Also interesting how they are so hot and crispy just out of the oven, then cools to the regular softer, more moist puff texture.
Thanks. made this for youth’s brother night. hope they enjoy it

By: Chantel

Chantel — Thu, 08 Sep 2011 03:21:59 +0000

I bought some pearl sugar from King Arthur Flour. Not the same as Chouquette Sucre. The individual pieces were much smaller and melts much quicker. Very disappointed with it.

Not at Sur la Table locally. Not at IKEA locally. Not at Asian markets.

I bought some Chouquette Sucre when I was in Paris this past May and have used almost all of it and am very sad that I can not find more to replace it!

I put this lovely sugar on muffins and fruit breads when baking. I have also made your above recipe and love it and the results!

Any suggestions as to where I can purchase the correct Chouquette Sucre in California??

By: Emily

Emily — Wed, 20 Jul 2011 05:11:30 +0000

Oh dear….I see I’ve been beat to the punch already. Oh well. Life is good with these in it!

By: Emily

Emily — Wed, 20 Jul 2011 05:09:18 +0000

I solved the batter-is-too-thin problem!! I tried one batch, and the batter was wayyy too thin, and wouldn’t form into a ball at all. So, I tried a second batch, and dumped everything in the pot as said in the recipe…EXCEPT, instead of a full cup of water, I put in about 3/4 of a cup. I brought everything to a simmer-boil type of thing, and immediately brought it off the heat and dumped the flour in and started stirring. This time the dough came together very quickly, and from there I added in the additional 1/4 cup of water in two splashes, continuing to stir vigorously to bring everything together. From there I followed the recipe, and everything turned out great! A note….really wait for that well bronzed look, I took my first pan out a bit too early and they fell and were slightly too doughy. Still delicious, just a tad bit underdone. And I was so pleased to tell everyone that I’d made a French pastry. It just sounds so sophisticated. :)

By: Amber

Amber — Wed, 18 May 2011 07:03:37 +0000

Just made these.
Used 3 eggs.
Didn’t have butter so I used oil.
Also, boiled the water, sugar, salt, and oil.

Instead of putting chocolate chips or sugar on top, I carved holes at the bottoms and filled the puffs with melted chocolate..I’m not even a chocolate fan, but they’re amazingggg.

Some of them began to flatten out a little but none of them fully flattened. :)

http://i69.photobucket.com/albums/i77/amberkhan/Picture0893.jpg

By: Scott

Scott — Mon, 21 Mar 2011 00:37:59 +0000

I think I know what’s going wrong with other peoples attempts.

BOIL the water butter mixture instead of having it over a gentle heat.

By: Mikki

Mikki — Sat, 22 Jan 2011 13:41:49 +0000

this was an epic fail for me too. i just threw my mix in the bin without even attempting to cook it and made madeleines instead. this recipe really should be amended to say that the mix should be really heated/boiling and possibly even on the heat when adding the flour as im pretty sure this was my problem too.
sorry deb. will be trying again though another day!

By: Tracy

Tracy — Wed, 12 Jan 2011 06:05:21 +0000

Was an epic fail. I should have read the comments section but now I’m out of butter!

By: alexis

alexis — Sun, 05 Dec 2010 18:13:07 +0000

It’s too bad so many people had such a tough time with this. I made them (with a few tips from commenters: boiling water, only 3 eggs) and was surprised at how easy they were to make. I definitely don’t thinking cutting out one egg was necessary, my batter was actually too thick, although they still puffed up beautifully. I am glad I tested out the recipe once before the day I actually need to serve them.

thanks deb for another great recipe!