Dunes

For a hundred dunes (you can do half of them!) :


1 recipe for chouquettes (recipe HERE) 

• 500ml of semi-skimmed milk
• 80g of soft butter
• 55g cream powder (or cornstarch)
• 100g of egg yolk
• 120g of sugar
• a vanilla bean

• 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. 

You can even see the mist from the cold of the tank here!

Pour the custard into a bowl and whip it to smooth it out.

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.