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Religieuze

Made with choux paste, butter craquelin and vanilla butter cream

Pastry Vanilla Cream
5ec30000-66dc-6a13-1bd8-08d8e9efd59a

Ingredients

For 24 servings

Choux paste

500 g milk

10 g salt

10 g sugar

200 g Debic Incorporation Butter Cake Gold

300 g flour

500 g eggs

Butter craquelin

225 g Debic Incorporation Butter Cake Gold

270 g blond cassonade sugar

270 g flour

Vanilla Butter cream

1 l milk

1 vanilla pod

400 g egg

225 g egg yolk

1 kg Debic Incorporation Butter Crème

Debic products used

5ec30000-66dc-6a13-6088-08d8f34dfce4

Debic Incorporation Butter Cake Gold 4x2.5KG

  • Constant quality, throughout the year
  • Made from fresh dairy cream
  • A pleasant butter taste in your preparations
  • Guarantees a nice golden colour
5ec30000-66dc-6a13-f9f5-08d8f34bb1b2

Debic Incorporation Butter Crème 4x2.5KG

  • Excellent butter taste in all preparations due to lower melting point
  • Soft and easy to blend
  • Perfect for usage in whipping applications
  • Can be mixed easily with other ingredients such as acids, fruit and alcohol
  • Offers a high working comfort thanks to its smooth and homogeneous structure
  • Easy to handle bars, with indication on the foil for each 1/2 kilo.

Preparation

Choux paste

Boil the milk , the salt, the sugar and the butter.

Take of the heat, stir in the flour and mix until a dough forms.

Place it back on the heat and cook until it forms a dough ball.

Bring over in a stir mixer and add the eggs one by one.

Mix until a smooth paste.

Pipe two sizes of choux on a baking tin , place on the butter craquelin and bake at 1770° C during 25-30 minutes.

Butter craquelin

Use all ingredients at ambient temperature and mix with the paddle of a stir mixer.

Spread the dough between two layers of plastic film and roll out on 2 mm.

Cut tout the needed circles and place on the choux paste.

Vanilla Butter cream

Heat the milk with the vanilla pod and half of the sugar.

Whip the rest of the sugar with the egg yolk and combine with the hot milk.

Realize an “anglaise’ at 84°C.

Cool down to 25°C.

Whip the butter at medium speed and stir in the “anglaise” until a smooth crème.

Assembly

Leave the baked choux to cool down.

Fill them from below with the smooth butter cream.

Stick the choux together and finish with a piping bag.

Recipe tags Pastry Vanilla Cream

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