Coffee religieuse with madagascar vanilla chantilly
The Religieuses are choux of varied sizes which are superposed on each other.
IngredientsRecipe for 4 persons
For the choux
For the coffee crème pâtissière
For the chantilly
Preparation time: 20 min
Preheat your Four at 400 °F
- To serve
With a pastry bag fill the choux with the coffee crémeux. Place a small choux on a big one and with a pastry bag make a rosette of whipped cream at the base of the small choux.
- Preparation for the chantilly
Mix the cream with the sugar and the vanilla. With the electric mixer, whip the cream until firm peaks form.
- For the coffee crème pâtissière
In a pan, warm up the milk.
In a bowl, blanche the eggs and the egg yolks with the sugar. Add the flour and the corn starch. Pour the milk on top while whisking vigorously, transfer back to the pan, and cook it until a thick consistency. Finish by adding the butter and the coffee. Put the crème pâtissière on a baking tray lined with saran wrap and reserve in the fridge until it cools.
- For the choux
In a saucepan bring the water, the milk, the sugar, the salt, the butter and the vanilla to a boil. Remove from the stove and add the flour with a wooden spoon. Cook together on the fire until the dough pulls away from the edge of the pan. Put the mix in the electric mixer and add the eggs one by one. Fill a pastry bag with the dough and realize the choux, both 5 cm and 3 cm sizes on a baking sheet lined with parchment paper. Put it in the oven and cook it until it gets golden brown.
This is a classic French pastry. You could also make a chocolate custard for this recipe.