Chantilly Choux

Hello friends,

You know my passion for choux pastry (one more !!), and here I am again... With an easy, indulgent, and truly comforting recipe!

Introducing White Dunes (or Choux with Chantilly Cream).

Yes, I admit it, I love working with choux pastry! Whether sweet or savory, it's always a treat! Making it isn’t difficult at all, as long as you follow a few key tips...

Some choux-based recipes for you:

• Christophe Adam's Choux Pastry
• Chouquettes
• Heart-shaped Choux for Valentine’s Day
• Smoked Salmon and Cream Cheese Gougères
• Chocolate Choux
• Coffee Éclairs
• Paris-Brest

What are White Dunes?

This pastry is well known among food lovers in the Arcachon region. It’s essentially chouquettes filled with whipped cream. They are named after the famous Dune du Pilat and were created by pastry chef Pascal Lucas.

My version of the recipe:

I used my blog’s chouquette recipe, filling them with a rich Chantilly cream. To ensure the cream holds well, I combined heavy cream with mascarpone.

My tips for perfect choux pastry:

1. Weigh the eggs precisely and adjust other ingredients accordingly.
2. Dry the dough properly after adding the flour.
3. Add the eggs one by one, ensuring a smooth mix after each addition.
4. Never open the oven during baking! (or your choux will collapse)

Essential kitchen tools:

• A saucepan
• A spatula
• A whisk (or electric mixer) for the choux pastry
• A stand mixer with a whisk attachment (or electric mixer) for the Chantilly cream
• A piping bag
• A 12 or 14 round piping tip for shaping the choux
• A 6 or 7 round tip for filling the choux with Chantilly cream

Let’s get baking!

Time to make these little delights.

The recipe, Chef!

Print Recipe

Chantilly Choux

pâtisserie – française

Serves: 20 pces Difficulty: Easy Price: $

Prep Time: 20 min – Cooking Time: 35 min

Ingredients

• Chouquettes
• 140 g eggs (3 eggs medium size)
• 80 g milk
• 80 g water
• 80 g butter
• 90 g flour
• 50 g sugar pearls
• 2 g salt
• 4 g sugar
• Chantilly
• 150 g liquid cream (30% fat)
• 250 g mascarpone
• 1 or 2 tablespoon icing sugar

Instructions

Chouquettes

1

Pre-heat your oven at 160 C / 320 F degrees.

2

Melt the butter into a sauce pan with the milk, water, salt and sugar up to a boil.

3

Lower the temperature and add the flour. Mix vigorously with a spatula until you get a homogeneous mixture.

4

Keep on mixing while your sauce pan is still heating slowly (we say that we dry the pastry) for 2 minutes and make sure that the pastry won't stick to the bottom of your pan.

5

Take the pan away from the heat, whisk until no steam comes out. Add one egg and whisk until you get an homogeneous mixture.

6

Add the second egg and whisk. Then the third and whisk again. Your mixture must be smooth and homogeneous.

7

Then put the pastry into your pastry bag and pipe 20 choux on a silicon baking mat or a baking paper. Spread sugar pearls.

8

Bakeyour chouquettes for 35 minutes. Do not open the oven door during that time !

9

After 35 minutes, make sure that your chouquettes have a nice golden colour (if not, leave them for a few more minutes while still watching).

10

When you take them out of the oven, wait 2-3 minutes and place them on a grid until they cool down completely.

Chantilly

11

Whisk the cream.

12

When it starts thickening add the mascarpone and icing sugar.

13

Stop whisk when firm.

14

Pipe the chantilly into each of your chouquettes.

15

Set aside in the fridge until serving.

Find the full recipe on my new english website here : Chantilly Choux