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Moon Choux

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Moon Choux
4-6 appetizer servings
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Ingredients (8)

  • 1 cup Blue Moon Summer Honey Wheat
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt mixed with 1/2 teaspoon sugar
  • 4 tablespoons butter, softened
  • 4 large eggs
  • 1/2 to 3/4 cup (after grinding) roasted salted nuts, ground medium fine
  • 1 egg plus 1 teasooon water, mixed well, for egg wash
  • Sugar for sprinkling
Beer and nuts in bite-sized baked puffs, sweet and salty.


  1. 1Heat oven to 375º
  2. 2Grease a baking sheet, or use baking parchment.
  3. 3In medium saucepan bring beer and butter just to boil.
  4. 4Add flour and sugar/salt mixture all at once, stirring briskly until the dough leaves the sides of the pan and makes a ball. Remove from heat.
  5. 5Add the eggs one at a time, stir in each egg until mixture is smooth. Stir in the ground nuts.
  6. 6Place a generous heaping teaspoon of dough on the baking sheet for each puff, spacing about 2 inches apart. Brush each with egg wash, and sprinkle to taste with sugar.
  7. 7Bake for about 20 minutes, they should be puffed and browned.
    Best served freshly baked, of course. The hint of beer flavor is nice in this dough.
  8. 8You can substitute a little evaporated milk, or cream, for the egg wash. Regular table sugar makes a good coating, but larger crystals are decorative too.
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