Monday, August 9, 2010

It's choux again: Religieuses


Way back in April I posted about harnessing pate a choux here: http://http//www.thequenelle.com/2010/04/harnessing-pate-choux.html .Part of that process involves these wonderful but largely under appreciated (at least in the U.S.; they are quite popular in France) pastries known as "Religieuses", or "Nuns". OK, so it assumes that all nuns are larger than life (rotund, some would say... come to think of it, there's another choux pastry known as pets de nonne, which refers to a bodily function you will have to look up on your own, performed by a nun... is there a secret dislike for nuns in France or would it be more of a term of endearment?), but you can kind of see the resemblance. It is basically a small choux stacked on top of a larger choux, both are filled with a flavored cream and glazed. This particular nun was filled with espresso pastry cream and coated with a shiny chocolate glaze.


This photo is only the tops, which I think on their own are easier to eat and can easily be used for mignardises.


5 comments:

  1. Chef, The choux looks slightly different to the ones that are commonly used to. The surface of these looks somewhat rough and cookie like.
    What is the difference in production and recipes?

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  2. I've used a streusel mixture of equal parts butter, sugar and flour blended smooth, rolled thin between acetate, frozen and then cut out in shapes to cover the piped raw pate choux, which has been lightly brushed with egg wash. The cookie keeps the surface uniform as it bakes and adds a crunchy texture and sweetness to the finished product. Do you use the same ratio or have you modified it?

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  3. That's about right. You just have to sheet it super thin.

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  4. These couldn't look more like Michalak's if you tried!

    http://fr.christophemichalak.com/img/Profiterolesversion2006.jpg

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