The shell.
Golden cookie crust.
Warm Cookies. Happy People.
A cookie with a secret.
Choux puff + cookie.
Never choose again.
A cookie with a secret.
Golden cookie crust.
Airy choux dome.
Warm custard heart.
One perfect collision.
Dangerously craveable.
Choux is magic. Fragile, hollow, miraculous. It shatters if you look at it wrong. Cookies are honest. Sturdy, snackable, real. But flat. After seven years of choux, Jessie asked the question every pastry chef was too scared to ask.
What if you didn't have to choose?
I spent seven years making the smallest, most fragile thing in pastry. The day I stopped trying to keep it fragile, the Chouxkie was born.
Jessie has been baking choux in Kuala Lumpur since 2019. As MyPopelini, she built a quiet following of Instagram regulars who came back week after week for her mini craqueline choux cream puffs.
The Chouxkie was not a strategy. It was a question that would not go away. After 200 batches, six abandoned recipes, and one accident that became the answer, she had it.
What will she do with it next?
The choux pâte came from 17th-century France. The cookie came from 18th-century America. They never met. Until now.
Chouxkie is what happens when a baker refuses to accept the rules of either. It is the dome of a profiterole inside the body of a cookie. A 250-year secret, finally solved in a kitchen in Petaling Jaya.
Made with obsession.
Made fresh every morning.
Hand-piped into shape.
Slow-baked until the shell stands.
The secret goes inside.
The inner circle · Capped at 100
Before the world meets Chouxkie — 100 founding members will get there first. The first batch. The first bite. The flavours nobody else will see.
Your name on the very first tray. Eat what nobody has eaten.
Lifetime member. Your number is your number. Forever.
Quarterly drops nobody else gets. Members-only menu.
One free box of two chouxkies on launch day. On us.
The 25 of 100 founding members signed
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