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Cheddar chouquettes
Cheddar chouquettes

Cheddar chouquettes

Preparation 20 minutes
Cooking time 55 minutes
Servings 20 pastries


  • 250 ml (1 cup) water
  • 80 ml (1/3 cup) butter
  • Sea salt
  • 300 ml (1 1/4 cups) all-purpose flour
  • 4 eggs
  • 300 ml (1 1/4 cups) old white cheddar, finely shredded
  • 425 ml (1 3/4 cups) old yellow cheddar, finely shredded
  • 7 ml (1 1/2 tsp) smoked paprika


  1. Preheat the oven to 180°C (350°F).
  2. In a saucepan, bring the water, butter and salt to a boil over medium-high heat.
  3. As soon as it starts boiling, remove from the heat.
  4. Add the flour at once.
  5. With a wooden spatula, beat the mix rigorously until it turns into a ball.
  6. Cook over low heat, stirring continuously for 1 to 2 minutes to dry the dough. (It must detach from the sides of the saucepan).
  7. Remove from the heat.
  8. Add the eggs one at a time, beating the first egg until well incorporated before adding the second one.
  9. Add the white cheddar, stirring vigorously add 300 ml (1 1/4 cups) of yellow cheddar (set the rest aside) and beat well.
  10. Line a baking sheet with parchment paper.
  11. Using a pastry bag with a plain tip, make small balls of dough on the baking sheet.
  12. Leave a little space between each ball as they puff up during the baking.
  13. Bake in the oven for 40 minutes.
  14. Turn off the heat and leave the door half-open. Let rest for 5 minutes.
  15. Remove the chouquettes and sprinkle with the rest of the yellow cheddar.
  16. Place in the oven for 5 minutes until the cheese melts.
  17. Remove from the oven and sprinkle with smoked paprika.
  18. Serve hot or warm as an aperitif.
Availability in stores