Do you know christophe michalak? he is one of the most talented and publicized young pastry chefs in France. Today we are delivering her recipe for a religieuse that is a pure delight. Christophe Michalak has replaced the usual icing, which he considers too sweet, with almond paste.
For 8 religieuses. Preparation: 1 hour. Refrigeration: 2h.
8 small + 8 large choux
325 g caster sugar
200 g semi-salted butter
360 g (36 cl) whole milk
60 g egg yolks (3)
20 g cornstarch
1 gelatin sheet (2 g)
200 g of fondant
100 g crushed and toasted almonds
1. Start with the creamy caramel. Boil the milk. Dry cook 125 g of sugar in a saucepan until you get a brown caramel. Pour the boiling milk three times over the caramel. Bring to a boil, then immediately remove from the heat. Mix the egg yolks and the starch, pour the boiling caramel milk. Return to the heat and bring to the boil for 30 seconds without ceasing to stir. Incorporate the gelatin previously softened in water and wrung out, set aside in a filmed bowl. Let cool to 45 ° C. Mix then gradually incorporate the diced butter. Store this creamy in an airtight container at least two hours in the refrigerator before use.
2. The nougatine turn. Dry cook 200 g of sugar until you get a brown caramel. Add the lightly toasted almonds all at once and let cool on a sheet of parchment paper. Put everything in the mixer to have a crushed nougatine.
3. Finishing. Very generously garnish the cabbage with creamy caramel. Heat the fondant with a skin of water and coloring to 37 ° C. Half dip your choux in the fondant, remove the excess and smooth with your finger. Sprinkle with crushed nougatine. Place the small puffs on the large ones.