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Chocolate Religieuses with Craquelin

Serves: 8Category: Chocolate, Tarts & pastriesCourse: DessertMachine: Cooking MachineTotal time (min.): 90
          
chocolate-religieuses-with-craquelin.png chocolate-religieuses-with-craquelin.png

The famous French pâtisserie, the chocolate religieuse, consists of two choux of different sizes, one on top of the other, filled with crème pâtissière, covered with chocolate icing and decorated with a little chantilly cream to stick the two choux together. In our version, we made a craquelin to make the choux even more scrumptiously delicious.

Ingredients

Tools

Method

  1. Attach the Creaming Beater
  2. Add butter, demerara sugar, all purpose flour and salt to the Cooking Chef XL Bowl
  3. Lift the Cooking Chef head and fit the heat shield
  4. Mix with splashguard fitted until dough forms - 2 min, Speed 2
  5. Line a clean work surface with parchment paper
  6. Place dough on work surface
  7. Cover with parchment paper
  8. Roll out until 2mm thick
  9. Chill in freezer until needed
  10. Clean Cooking Chef bowl
  11. Attach the Creaming Beater
  12. Add egg yolk, caster sugar and all purpose flour to the Cooking Chef XL Bowl
  13. Mix with splashguard fitted until combined - 30 sec, Speed 1
  14. Then add milk and vanilla extract to the Cooking Chef XL Bowl
  15. Mix with splashguard fitted until combined - 30 sec, Speed 1
  16. Cook with splashguard fitted until thickened - 7 min, 85°C, Speed 1
  17. Pour mixture into medium bowl
  18. Cover with plastic wrap
  19. Chill in fridge until completely cool
  20. Clean Cooking Chef bowl
  21. Attach the Creaming Beater
  22. Add water, milk, butter and salt to the Cooking Chef XL Bowl
  23. Cook with splashguard fitted until melted - 2 min, 104°C, Stir 1
  24. Then add bread flour to the Cooking Chef XL Bowl
  25. Cook with splashguard fitted until thickened - 2 min, 104°C, Speed 3
  26. Mix with splashguard fitted until combined - 2 min, Speed 1
  27. Then add egg to the Cooking Chef XL Bowl
  28. Mix with splashguard fitted - 3 min, Speed 3
  29. Transfer mixture to piping bag then set aside
  30. Pre-heat oven - 220°C
  31. Line a clean baking tray with parchment paper
  32. Pipe batter onto baking tray
  33. Retrieve the chilled dough from the fridge
  34. Cut into rounds
  35. Place the rounds on each choux bun
  36. Bake then reduce heat - 10 min, 220°C
  37. Bake - 15 min, 180°C
  38. Remove from oven and let cool
  39. Remove the cream patisserie from the fridge
  40. Transfer cream to piping bag
  41. Pierce a small hole at the bottom of each choux bun
  42. Pipe the filling into each choux bun
  43. Set aside
  44. Add dark chocolate, milk and icing sugar to a clean heatproof bowl
  45. Microwave in microwave until melted
  46. Dip pastry into icing carefully
  47. Transfer onto cooling rack until set
  48. Clean Cooking Chef bowl
  49. Attach the Whisk
  50. Add whipping cream and icing sugar to the Cooking Chef XL Bowl
  51. Mix with splashguard fitted until soft peaks form - 3 min, Speed Max
  52. Transfer cream to piping bag
  53. Pipe a small amount of cream onto the large choux buns
  54. Place the smaller choux buns on top
  55. Pipe the cream around bottom of the smaller choux buns
  56. Serve

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