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jamanda
Downsizer Moderator
Joined: 22 Oct 2006
Posts: 35057
Location: Devon
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 Posted: Sun Jul 06, 14 4:20 pm Post subject: Religieuses |
 
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Makes 3 big ones.
Choux pastry
2½ oz plain flour
¼ pint water
2 oz butter
2 eggs, beaten
Sift flour
Put butter and water into saucepan and bring to boil
Lower heat and tip in the flour. Stir until it comes away from the side of the pan.
Take off the heat and cool for 5 minutes
Beat in the eggs a little at a time.
Make 3 large round blobs and three smaller blobs of mixture on a lined baking tray. I used a desert spoon for the larger blobs and about half the amount for the small ones.
Cook at 200°c for ten minutes then reduce to 180°c for ½ hour.
Remove from oven and cool.
Meanwhile get on with the the
crème pâtissière (Coffee cream)
250ml/9fl oz milk
1 vanilla pod, split down the middle and seeds scraped out
50g/1 ¾ oz caster sugar
2 eggs, yolks only
20g/¾ oz cornflour
20g/¾ oz butter
3 teaspoons camp coffee
Pour the milk into a pan and add the split vanilla pod and its seeds. Bring the milk mixture to the boil, then remove from the heat.
Whisk the sugar, egg yolks and cornflour together in a large bowl.
Pour out a little of the hot milk onto the egg mixture, whisking continuously. Whisk in the rest of the hot milk until well-combined, then return to the pan.
Cook the mixture over a gentle heat, stirring continuously, until the mixture becomes thick. It will just come to the boil.
Remove from the heat and pass the mixture through a sieve into a clean bowl. Add the camp coffee and butter and stir until melted and thoroughly combined.
Leave to cool, cover with cling-film and then chill before using.
When everything else is cooled make the
Icing
100g icing sugar, sieved
1 teaspoon camp coffee
1/4 cup water
Mix the coffee with the water.
Add to the sugar a little at a time until you get a nice gloopy consistency.
To assemble
Pull the large buns apart so you can fill them with the coffee cream.
Put a blob of icing on the top.
Pull a hole in the base of the small buns and fill with coffee cream.
Glue the small buns on top of the big buns with the icing.
Dribble the rest of the icing over the top.
And there you have it - highly professional looking French pâtisserie!
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