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I discovered the Dunes in Bordeaux, in a pastry shop. I was told to go there to taste them. I fell in love with this simple recipe that can be made at home without any difficulty. They are perfect for dessert at a summer meal! They are nothing more or less than chouquettes filled with cream. I made them on instinct and made a vanilla custard mixed with whipped cream (with a little mascarpone). This recipe is not too sweet, ultra fresh and it will be even more irresistible if you put fresh raspberries in it. It’s just an idea like that. ????
For a hundred dunes (you can do half of them!) :
1 recipe for chouquettes (recipe HERE)
Pastry cream :
- 500ml of semi-skimmed milk
- 80g of soft butter
- 55g cream powder (or cornstarch)
- 100g of egg yolk
- 120g of sugar
- a vanilla bean
Chantilly:
- 300g of full cream
- 100g of mascarpone
- 1/2 sachet of chantifix (this will keep the whipped cream longer)
Start by preparing the pastry cream. Best to prepare it the day before.
Put the 100g of egg yolks in a bowl with the inside of the vanilla pod, half the sugar (60g) and the cream powder.
Mix well with a whisk.
Boil the milk with the other half of the sugar and the butter.
When the milk boils, pour a small amount of it over the yolk-cream powder mixture.
Mix well.
And pour this mixture back into the pan with the remaining hot milk.
Return to low heat. Boil for three to four minutes while whisking.
Pour the custard into a dish.
And cover with cling film directly in contact with the cream. Let cool completely then store in a cool place.
The same day, make your chouquettes as indicated HERE. Pour the cream, mascarpone and chantifix into the bowl of your food processor or into a container. Everything has to be cold in order to go up to the best.
You can even see the mist from the cold of the tank here!
Whip at high speed to obtain a perfect whipped cream. It is not sweet, because the custard is already sweet!
Pour the custard into a bowl and whip it to smooth it out.
Add the whipped cream little by little, mixing it as for a mousse, lifting it well.
When you are done, taste the cream!
Put it in a piping bag. I have a special nozzle here that can be used to fill the choux. But a standard 8mm socket will also do!
Garnish the chouquettes from below.
Do the same for the hundred chouquettes.
Then sprinkle with powdered sugar.
It is best to devour it fairly quickly. You can anticipate and leave them in the fridge for one or two hours, but then everything will soften. So you can halve the recipe if there are too many!
