Religieuse Trio /Part1 - Bruno Albouze - THE REAL DEAL
Religieuse Trio /Part2 - Bruno Albouze - THE REAL DEAL
Religieuse Recipe / Yield: 12 Religieuse.
Religieuse in French it literally means 'the nun', and apparently they got this name from its appearance, which is said to resemble a nun's habit. Like eclair it allows endless combination of flavors and it is a great playground for creativity.
Pâte à Choux
1/2 cup (125ml) water
1/2 cup (125ml) milk
8 Tbsp (125g) unsalted butter
1 tsp (5g) salt
2 tsp (10g) granulated sugar
1 cups (150g) all-purpose flour
4 to 5 ea. (250g) large eggs.
Bring water, milk, butter, sugar and salt to a boil in a medium saucepan. Remove from heat. Using a wooden spoon, quickly stir in flour. Cook over medium-high heat, stirring constantly, until mixture pulls away from sides for about a minute. Transfer to the bowl of an electric mixer fitted with the paddle attachment or whisk if using a Magic Mill Mixer. Mix on low speed for about 1 minute to get the steam out and cool down a bit, then add two-third of the eggs at once. Add remaining eggs and beat until a soft peak forms when batter is touched with your finger.
4 Tbsp (60g) salted butter or unsalted butter with a pinch of salt, chilled
2.5 ounces (75g) brown sugar
2.5 ounces (75g) all-purpose flour
Blend all ingredients together until combined. Roll out between 2 parchment papers; as thin as possible ≈ 1.5 mm thick. Freeze and cut into disks from the diameter of the choux. Craquelin can be kept frozen for months.
Pipe 12 large choux using a 20 mm diameter plain pastry tip for the base; about 40grams each and 12 mm for the heads. Place a disk of craquelin on the top of each choux.
Bake pâte a choux in a middle of the oven. Preheat oven to 450ºF (230ºC). Bake large choux for 5 minutes. Then, lower temperature to 350ºF (180ºC) and bake for 30 minutes more. Do not open the oven door during baking or it will deflate. Then, turn oven off leaving the door ajar for 15 minutes. Shorter baking time by 10 minutes for religieuse’s heads. Remove from oven and let cool completely on wire rack. If using a convection oven, the baking time may be shortened by 5 minute.
Praliné (Paris-Brest) Religieuse / Yield: 12 Servings.
Praliné Recipe / Hazelnut Paste
4 ounces (120g) almonds
2.7 ounces (80g) hazelnuts
A pinch of salt
7 ounces (210g) powdered sugar, granulated or pearl sugar.
Toast nuts in a hot skillet or in a 375ºF (190ºC) preheated oven for about 10 minutes. Let cool. Meanwhile make caramel a sec (dry caramel). In a hot saucepan add sugar over medium high heat and cook until it turns brown but not dark brown. Then, add the remaining sugar and cook until melted and brown. Turn off the heat and fold in the toasted nuts. Transfer the caramelized nuts onto a silicon mat and let cool completely. Break into pieces (save some caramelized nuts; to crush for stuffing and garnishing. While the food processor is running, throw in the caramelized nuts pieces and blend for 5 minutes or until it turns into paste. Save 8 ounces (250g) for the praliné mousseline and refrigerate praliné leftover for months for later use.
1.4 cups (350ml) milk
1/3 cup (60g) granulated sugar
4 ea. (80g) egg yolks (freeze egg whites for later use)
1.2 Tbsp (20g) flour
1.2 Tbsp (20g) corn starch
4 Tbsp (60g) high quality unsalted butter, at room temp.
To whip with the chilled custard
8 ounces (240g) praliné paste
10 Tbsp (150g) high quality unsalted butter, at room temp.
Praliné Mousseline Method
Bring milk to a simmer. Meanwhile in a separate bowl, beat egg yolks with sugar to blend and add flour and corn starch. Turn off the heat. Whisk hot milk gradually into the yolk mixture. Return custard to the stove, bring to boil and cook for 2 minutes on medium high heat whisking constantly. Turn off the heat and whisk in the first 4 tablespoons (60g) butter. Transfer custard onto a tray lined with plastic wrap, cover with plastic wrap in contact and let cool to room temp and chill. Beat chilled custard on high speed for one minute or until smooth. Then, mix in the praliné paste. Add 10 tablespoons (150g) room temp butter and continue beating until creamy and fluffy; about 5 minutes. The praliné mousseline can be kept refrigerated for up to 4 days.
Whipped Cream / Chantilly
1 cup (250ml) heavy cream
1/2 tsp (2.5ml) vanilla extract or 1 vanilla bean, scrap out seeds
1/2 Tbsp (8g) sugar
Whip all ingredients in a chilled mixer bowl to soft peaks.
Praliné Religieuse Assembly
Slice off large choux tops and heads. Trim the large choux using a round fluted cutter. Dust small ones with powdered sugar and set aside. Pipe the praliné mousseline into the hollow center of the large shells. Stuff with some crushed caramelized nuts. Pipe a nice rosette of praliné mousseline on the top and place the trimmed hats upside-down. Pipe out some whipped cream into the hollow center of the small puffs. Pipe out more praliné mousseline, crushed caramelized nuts and Chantilly. Put the hat back on each head and serve!. Refrigerate for up to 2 days. Avoid freezer. Enjoy!
Framboise Religieuse Recipe. Yield: 12 Servings.
Vanilla Custard / Crème Pâtissière
2 cups (500ml) whole milk
1 vanilla beans, scrap out the seeds or 1/2 tsp (2.5ml) vanilla extract
1/2 cup (100g) granulated sugar
5 ea. (100g) egg yolks (freeze egg whites for later use)
1.5 Tbsp (25g) flour
1.5 Tbsp (25g) corn starch
10 Tbsp (150g) high quality unsalted butter.
Rose extract or raspberry alcohol to taste (optional).
0.8 lb. (360g) fresh raspberries; about 6 ea. per serving.
Red fruit jam and rose petals (optional).
Bring milk, one-third of the sugar and vanilla to a simmer. Meanwhile in a separate bowl, beat egg yolks with remaining sugar to blend and add flour and corn starch. Turn off the heat. Whisk hot milk gradually into the yolk mixture. Return custard to the stove, bring to boil and cook for 2 minutes on medium high heat whisking constantly. Turn off the heat and whisk in the butter. Transfer custard onto a baking tray lined with plastic warp. Cover with another piece of plastic film in contact. Cool custard to room temp and chill. Remove vanilla pods; rinse and dry them out for later use; it makes great fragrance for sugars. Beat custard on high speed for about a minute or until smooth. The pastry cream can be kept refrigerated for up to 3 days.
Vanilla Buttercream Frosting
Save about 1 cup (200g) of chilled vanilla custard. Beat with 6.5 Tbsp (100g) unsalted butter on hight speed until fluffy and smooth.
Framboise Religieuse Assembly
Slice off large puffs tops and cut off head’s bottoms (foot). Pipe the custard into the hollow center of the shell and stuff with 5 raspberries. Pipe out a thin rosette of butter cream on top of each large choux. (Buttercream can be substituted for whipped cream / Chantilly). Place heads upside-down on the rosette. Fill heads with custard and top with butter cream. Garnish with a fresh rose petal and a framboise (raspberry) and fill each cavity with some red fruit jam. Refrigerate for up to 2 days. Avoid freezer. Enjoy!
Chocolate Religieuse Recipe. Yield: 12 Servings.
Chocolate Custard / Crème Pâtissière au Chocolat
One recipe of the Vanilla Custard / Crème Pâtissière
7 ounces (200g) bittersweet chocolate ≈ 70% cocoa liquor.
1 Tbsp (15g) unsweetened cocoa powder.
In a clean bowl add chocolates and pour in the hot vanilla custard. Let sit a couple of minutes and whisk swiftly until completely smooth. Transfer chocolate custard onto a baking tray lined with plastic warp. Cover with another piece of plastic film in contact. Cool custard to room temp and chill. Beat chilled custard on high speed for about a minute or until smooth. The chocolate pastry cream can be kept refrigerated for up to 3 days.
Chocolate Buttercream Frosting
Save about 1/2 cup (100g) of chilled chocolate custard. Beat with 3 Tbsp (50g) unsalted butter on hight speed until fluffy and smooth.
1.6 cup (400ml) heavy cream
2 Tbsp (30g) unsweetened cocoa powder
10 ounces (300g) bittersweet chocolate.
Pour hot heavy cream in the chocolates. Let sit to melt and blend. Pass through a fine sieve and let cool to 95ºF (35ºC) before using.
Chocolate Religieuse Assembly
More like the traditional way for this one. Simply prick the top of each large choux and the bottom of the small ones. Pipe all puffs generously with the chocolate custard; scrap out any excess filling that comes out of the choux and set aside.
Tap chocolate glaze over the counter to remove any air bubbles. Make sure the temperature of the glaze does not exceed 95ºF (35ºC). Dip each large choux in the chocolate glaze to coat. Pull out choux in a circular motion to remove any excess glaze. Finger tips should never be in contact with the chocolate glaze. Then, flip and let set. Glaze small puffs and place them on the top of each large choux puff. Decorate with chocolate buttercream frosting using a very small open start pastry tip. Refrigerate for up to 2 days. Avoid freezer. Enjoy!
Posted on 03/23/2016 at 06:33:00 AM