To make sugar glaze, combine water and sugar in a small saucepan. Bring to boil over medium heat; cook and stir until sugar dissolves, about one minute. Remove from heat and set aside to cool.
06Scoop dough onto baking sheet with small cookie scoop (a leveled 1 tablespoon scoop is ideal). Or, scoop a walnut-size mound of dough with a teaspoon and, with a second teaspoon, scrape onto prepared baking sheet. Repeat with remaining dough, spacing the dough mounds evenly apart, giving them a little room to spread. (Or pipe dough onto baking sheet with a 1/2-inch round tip.)
07Brush dough mounds with sugar syrup then sprinkle generously with pearl sugar. Bake for 20 to 25 minutes or until puffed and golden brown. Turn oven off and crack the door open for 5 minutes before removing them (this should prevent the chouquettes from deflating). (recipe note #2) Enjoy warm or at room temperature.