Originally posted September 25, 2016

Religieus (The nun cream puff)

Religieus (The nun cream puff) by csthay

Just the normal cream puff, just stack the small on top, just the common ganache instead of fondant :) .

Ingredients

  • 100ml (A) Water, For the choux paste
  • 35grams (A) Unsalted butter, For the choux paste
  • 1 pinch (A) Salt, For the choux paste
  • 1/2 teaspoon (A) Granulated sugar, For the choux paste
  • 40grams (A) Soft flour (cake flour), For the choux paste
  • 15grams (A) Strong flour (bread flour), For the choux paste
  • 2 nos (A) Whole eggs, For the choux paste
  • 30grams (B) Soft flour, For the custard
  • 140grams (B) Granulated sugar, For the custard
  • 4 nos (B) Egg yolks, For the custard
  • 400 ml (B) Milk, For the custard
  • as need (B) Vanilla Beans/ essence, For the custard
  • 10grams (B) Coffee powder, For the custard
  • 1/2 cup (C) Dark Chocolate, For the Ganache
  • 4 tablespoon / 60 grams (C) Cream, For the Ganache
  • 1 teaspoon (D) Granulate sugar, For the piping decoration
  • 1/2 cup (D) whipping cream, For the piping decoration
5 nos

Directions

Mise en place: Group (C) ingredients for the Ganache. warm the milk to the simmering point, while chopping the dark chocolate into a tiny fragment and put it into a bowl. Stir in the steaming hot milk into the chopped chocolate, continue whisking until it is shining and thick, then leave it in the fridge to chill.
Mise en place: Group (D) ingredients for the whipping cream. Simply mix the cream with the sugar and whip until hard peak, then set it in the fridge for further use.
Mise en place: Sieve every flour.
Making the Choux paste with group (A) ingredients. Mix the water, sugar, salt, and the unsalted butter into a saucepan, apply heat and bring to a boil, seize the fire once it reaches the boiling point.
Add the sieved flour into the butter mixture, mix well with a whisk at first to prevent particle, then switch to the spatula and continue stirring while dropping the temperature until warm.
Add in the beaten egg a little at a time to adjust the texture into a soft semisolid, which is able to slip easily away from the spatula with a triangular shape.
Stuff the Choux paste into the piping bag, arrange a baking sheet on the baking tray.
Pipe out the paste on the tray, about 3~4cm diameter for each puff. Then repeat the piping at another tray, about 2cm diameter for each puff. The recipe should get enough 8 each for both big and small size puff.
Set the big size puff into the oven to bake at 200°C for 20 minutes, then reduce the heat to 160°C and bake for another 160°C.
Set the small size puff into the oven to bake at 190°C for 15 minutes, then reduce the heat to 160°C and bake for another 15 minutes.
Making the custard with group (B) ingredients. Fill the bowl with soft flour, egg yolk, vanilla beans, coffee powder and a little milk , mix well until the flour is diluted.
Put the rest of the group (B) ingredients into a saucepan and bring to a boil, remove from heat immediately when it reach the boiling point.
Quickly stir the Hot milk into the egg yolk mixture in the stream.
Sieve the mixture to remove the vanilla beans.
Put the saucepan back to the stove and cook the mixture until thick, then cool it with ice bath with a layer of cling film on the surface of the custard.
Poke a small hole at the bottom of the cream puffs.
Pipe the custard into the choux.
Coat the choux with a layer of Ganache and stack the small one on the big one.
decorate with the whipped cream.

1 hour 20 minutes

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Adapted from

veggiemeatlicious
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