125 g whole milk
125 g water
5 g salt
10 g caster sugar
110 g butter
140 g flour (type 55)
245 g whole eggs
Step
In a saucepan, boil the milk, water, salt, sugar and butter. Off
the heat, add the sifted flour, return to the heat and stir with
a spatula. As soon as the paste comes away from the sides,
transfer the paste into the mixing bowl, fitted with the K beater.
Do not over-mix the choux paste. Add the eggs that have been
broken with a whisk (so they are much better incorporated
into the mass) : one-third of eggs is incorporated all at once,
then the remaining, a little at a time. If the paste is too firm, add
a little hot milk. The paste should make a ribbon, it must be
neither too soft nor too firm.
Using a piping bag fitted with a number 9 nozzle, onto baking
sheet or onto a Silpat® silicone sheet, pipe 12 big choux of 5 cm
in diameter and place on top of each choux a disc of crusty
paste of 6 cm in diameter. Then, pipe 12 small choux of 2 cm in
diameter and place on top of each choux a disc of crusty paste
of 3 cm in diameter. Bake in a hearth oven at 180/170°C in a
ventilated oven, for about 35 minutes, vent open. Be aware that
in an oven too hot, the dough develops, but it cracks, which
is a defect for the glaze. On the other hand, in an oven, at the
temperature indicated above, the choux paste develops slowly,
remains smooth and supple. Allow the paste to develop with
the vent closed then open the vent to allow the moisture to
escape and therefore preventing the choux paste to crack.
2. CRUSTY PASTE (CRAQUELIN)
Ingredients
50 g butter
75 g brown sugar
75 g flour
Step
Mix all ingredients together and roll it between 2 sheets of
plastic or baking paper, to 2 mm in thickness. Freeze and cut
into big discs of 6 cm in diameter and small discs of 3 cm in
diameter. The crusty paste will be laid very cold on top of the
choux before cooking.
3. CHOCOLATE MIRROR GLAZE
Ingredients
75 g water
150 g glucose
150 g caster sugar
150 g sweetened condensed milk
5 gelatin leaves (10 g quality gold 200 blooms)
150 g white chocolate
2 g red food colouring
Step
In a saucepan, bring together the water, glucose and sugar to
a boil. Add the gelatine, previously soaked in cold water and
melted in microware or in a double boiler, then pour onto the
sweetened condensed milk, the white chocolate and the food
dye. Mix well and refrigerate obligatory overnight. The next
day, heat the glaze to 26°C/28°C approximately and use for
glazing the religieuse.
4. LIGHT PASTRY CREAM (BASE)
Ingredients
500 g whole milk
4 egg yolks (80 g)
80 g caster sugar
40 g corn starch
50 g butter
4 gelatin leaves (8 g quality gold 200 blooms)
200 g whipped cream
Step
Make a pastry cream by heating the milk in a saucepan then
pouring over the mixture of egg yolks, caster sugar and corn
starch. Bring the mixture to a boil for 2 minutes. Remove the
mixture from heat, add the butter and mix well before cooling
in the fridge. Smooth out the cold cream then add the gelatine,
previously soaked in cold water and melted in microware or
in a double boiler, and finally incorporate the lightly whipped
cream.
5. LIGHT RÉMY MARTIN® CREAM
Ingredients
1 kg light pastry cream base
70 g Rémy Martin® VSOP 40% vol.
Step
Delicately mix the Rémy Martin® with the pastry cream. Set
aside for fill the choux.
6. ASSEMBLY AND FINISHING
Ingredients
No ingredients.
Step
Garnish the baked big and small choux with the light Rémy
Martin® cream. Then place them for 10 minutes into the freezer.
Glaze each of religieuse with the red glaze.
Place a disc of coloured plastic chocolate onto each religieuse,
then place a point of gold leaf or decorate at your convenience.
