Choux Pastry: for 8 long / 25 small portions
– 0.25l water
– 5g of salt
– 10g of caster sugar
– 100g of butter
– 150g of flour
– 150/200g of eggs (3 to 4 eggs)
– 10g of butter for the tray
– 1 egg wash for brushing the pastry
In a medium size pan, put the water, salt and butter cut into small cubes and bring to a boil.
Off the fire add the flour in one time and mix the “detrempe” vigorously with a spatula.
Put your pan back on the fire and keep on mixing with the spatula in order to get the “detrempe” dryer until it does not stick anymore to the pan or the spatula.
Pour the “detrempe” in a bowl and incorporate the eggs one by one until you get the right consistency.
Fill a piping bag with a nozzle 1-1.2 cm diameter.
Pour the “detrempe” in it and on a tray lined with silicon mat or baking paper, start lying down the éclairs.
Leave enough space in between each of them as they will rise and need to dry properly.
Brush them with the egg wash to get a nice golden look.
Bake them 25-30 min at 200C and make sure they will get dry enough by slightly opening the door of the oven at the end of the baking in order to release the remaining steam.
Let them cool down on a rack.
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Chocolate Pastry Cream
INGREDIENTS ( make ½ quantity for just one flavour)
– 0,5 l of whole milk
– 90g caster sugar
– 4 egg yolks
– 45g corn flour
– 1 pinch of salt
– 100g of dark chocolate cut into pieces
Place the milk in a saucepan over medium heat.
Combine the egg yolks and the sugar in a bowl and whisk until light in colour. Add in the corn flour and the salt, mix to combine.
When the milk comes to a boil, remove from the heat. Very slowly dribble the hot milk into the yolk mixture, stirring all the time. When about half of the milk has been added, place all of the yolk mixture into the saucepan over medium heat.
Using a whisk, mix the pastry cream as it heats, making sure to reach all of the corners of the pan when you stir. Bring the mixture to a boil. Let boil for about 1 minute, stirring constantly. The mixture will get thicker and thicker. Once ready, remove from the heat.
Add the dark chocolate cut in small pieces and stir until incorporated.
100gr of dark chocolate
80gr of icing sugar
40gr of butter
3 tbsp of water
Put the chocolate in a bowl and melt it over a bain-marie. Add the butter and icing sugar. Take the bowl off the heat and add the water, little by little. If the icing seems too liquid, leave it to cool down a bit.
How to fill the Religieuse:
Once the Choux Pastry and Pastry Cream have cooled down, you are ready to fill in the Religieuse.
One by one turn each Religieuse and pierce the bottom – once in the middle for minis, twice (2cm from the ends) for long ones.
In a piping bag with a nozzle about 5-6mm for minis or 9-10mm for long, pour some of the pastry cream.
Hold the Religieuse in the palm of your hand and insert the nozzle in the hole in order to fill it with pastry cream by pressing on the piping bag.
Be extra careful when doing that as it is very easy to break the Religieuse by putting to much pressure on it.
The Religieuse is fully filled when no more pastry cream is going out of the bag or when a little pastry cream is going outside the other hole.
Then, put them back on the rack and start to ice them.
How to Ice the Religieuse :
Carefully hold the Religieuse by the edge and dip the top in the icing (only the surface, don’t go too deep). Keep it upside-down a few seconds then put it back on the rack.
The icing should nicely cover the surface of the Religieuse by the edge and dip the top in the icing (only the surface, don’t go too deep). Keep it upside-down a few seconds then put it back on the rack.
The icing should nicely cover the surface of the Religieuse.