Homemade Dunes Blanche

5 from 1 vote

An ode to the famous Chez Pascal Dunes Blanche. Small balls of choux, topped with a pearl sugar craquelin, and filled with a light-as-air chantilly crème!

Servings: 24 dunes blanche

Author: Vicki @ Passionate Baker Travels

Ingredients

for the craquelin

50 g salted butter, at room temp
60 g plain flour
60 g light brown sugar
1/2 tsp vanilla extract
3 tsp pearl sugar, optional but recommended

for the choux dough

63 g full fat milk
63 g water
55 g salted butter, cubed
1/2 tsp vanilla extract
1/2 tbsp caster sugar
83 g flour
120 g eggs, lightly beaten

for the filling

250 g cream, cold
50 g icing sugar, sifted
1/2 tsp vanilla extract

to finish

icing sugar, for dusting

Instructions

for the craquelin

Combine all of the ingredients in a medium bowl & mix together until uniform and smooth. Place between two sheets of parchment paper & roll out to 1/4-inch in thickness, or as thin as you can roll without cracking the pearl sugar.
Use a 1-inch circular cookie cutter to cut out 24 circles. Place the circles into the freezer until ready to use.

for the choux

Preheat the oven to 180˚C and line a baking sheet with parchment paper. Using the same cookie cutter as you did for the craquelin, trace 24 circles on the baking sheet, leaving about 1-inches between each. Flip the baking sheet over so the drawings are on the underneath. Set aside.
Fit a large piping bag with a large round piping tip. Set aside.
In a medium pot, combine the milk, water, butter, vanilla extract, and sugar. Place the mixture over a medium heat & stir continuously until the butter has melted & the mixture has begun to boil. Remove the pot from the heat & add the flour all at once, mixing quickly with a wooden spoon into a thick paste.
Return to the heat, and, stirring constantly, cook the mixture for 2 minutes to help dry it out – there will be a fine layer on the bottom of the pot when it’s ready. Transfer choux dough to the bowl of a stand mixer fitted with the paddle attachment & mix on medium speed for 1 minute to help cool down.
With the mixture running on low, slowly stream in the eggs. Mix on medium speed for 4 minutes, or until the egg is fully incorporated. The batter is ready when you dip the paddle into the mixture and it forms a v before breaking off.
Transfer the choux to the prepared piping bag & pipe out 24 circles onto the parchment. Flatten down with any points of dough with a damp fingertip.
Remove the craquelin from the freezer & carefully place each on top of a mound of choux.
Bake the puffs for 25 minutes at 180˚C, then turn the oven to 160˚C, and bake for a further 5 minutes, until deeply golden in colour. Remove from the oven and poke a small hole in the base of each – I used a chopstick. Place on a cooling rack to cool completely.

for the filling

In a medium bowl, whip the cream until thick. Add the icing sugar and beat together until stiff. Transfer the cream to a piping bag with a small nozzle attached. Store in the fridge until ready to use.

to assemble

When the choux are completely cool, pipe the whipped cream mixture into each through the hole in the base. Repeat with the remaining choux.
Generously dust the choux with a cloud of icing sugar, and eat immediately. Enjoy!

Notes

ready made choux dough will last in the fridge for 3 days! Bake fresh Dune Blanche as you need them!
the lifespan of these little cuties is only a few short hours. The choux dough starts to absorb the moisture in the filling and loses it's crispiness - eat them asap!
this will make more chantilly crème than you'll need, but it will keep in the fridge for up to 3-days. It's the perfect accompaniment to everything - cakes, sundaes, etc.