Craquelin-Top Choux: A Perfect Harmony of Crunch and Lightness

In the world of French pastries, few creations evoke the feeling of pure indulgence quite like the religieuse. This iconic pastry, with its layered, delicate choux pastry and rich cream filling, is elevated to a whole new level when paired with the luxurious flavors of caramel and vanilla. The soft, pillowy choux is the perfect vessel for the silky smooth vanilla cream, while the golden caramel adds a depth of flavor that lingers on the palate long after the last bite.

Much like its name, “religieuse,” meaning “nun” in French, this dessert has a serene, almost meditative quality. The smooth caramel topping, drizzled with precision over the cream-filled choux, is like a golden halo — visually stunning and exquisitely sweet. It’s a pastry that captures the essence of classic French pâtisserie, with a modern twist that makes it both comforting and refined.

The caramel vanilla religieuse isn’t just a treat; it’s an experience. Each bite is a delightful contrast of textures: the light, airy pastry against the rich, smooth filling. The combination of the deep caramel notes with the aromatic vanilla creates a harmonious flavor profile that speaks to both tradition and creativity.

Perfect for special occasions or a luxurious treat to accompany afternoon tea, this pastry is a showstopper — visually captivating and utterly delicious. With its delicate craftsmanship and luxurious flavor, the religieuse caramel vanilla is a true testament to the art of French pastry making.

Caramel Vanilla Religieuse – A Heavenly French Delight

The religieuse is a pastry that embodies both artistry and indulgence. With its delicate choux pastry, rich filling, and glossy caramel coating, it’s the perfect balance of elegance and decadence. This caramel vanilla religieuse combines the classic flavors of French pastry with the velvety smoothness of vanilla cream and the deep richness of caramel. It’s a treat that’s as much a feast for the eyes as it is for the taste buds.

The religieuse owes its name to its shape, which is said to resemble the habit worn by nuns, with two choux buns stacked one on top of the other. When made with care, the caramel vanilla religieuse stands as a testament to classic French patisserie techniques, showcasing the perfect choux pastry, silky smooth filling, and a stunningly shiny caramel glaze.

Perfect for special occasions or as an indulgent dessert for the discerning sweet tooth, this pastry will leave a lasting impression. From the golden caramel drizzle to the smooth vanilla cream filling, it’s a pastry that speaks to the heart of French culinary craftsmanship.

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Recipe Overview

• Yield: 12 religieuses
• Preparation Time: 2 hours
• Cooking Time: 45 minutes
• Storage: Up to 48 hours
• Equipment Needed:
  • Stand mixer
  • Rolling pin
  • Sieve
  • Piping bags with plain tips (10 and 15 mm diameter)
  • Thermometer
  • Whisk

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Ingredients

For the Craquelin:

• 30 g flour
• 50 g butter
• 20 g almond flour
• 50 g brown sugar

For the Choux Pastry:

• 250 g water
• 100 g butter
• 3 g salt
• 5 g sugar
• 150 g flour
• 250 g eggs (about 5 medium eggs)

For the Base Caramel:

• 300 g sugar
• 300 g 35% cream
• 180 g salted butter

For the Caramel Cream (Créméux au Caramel):

• 350 g caramel base (as prepared earlier)
• 2 g gelatine sheets
• 10 g water
• 250 g mascarpone

For the Caramel Pastry Cream (Crème Pâtissière au Caramel):

• 350 g semi-skimmed milk
• 50 g egg yolks
• 50 g sugar
• 17 g flour
• 17 g custard powder
• 350 g caramel base (as prepared earlier)

For the Caramel Fondant:

• 100 g sugar
• 50 g glucose
• 200 g cream (35% fat)
• 15 g salted butter
• 400 g fondant

For the Vanilla Pastry Cream (Crème Pâtissière Vanille):

• 260 g semi-skimmed milk
• 1 vanilla pod
• 40 g egg yolks
• 35 g sugar
• 25 g custard powder
• 1.5 g gelatine sheets
• 25 g butter
• 125 g whipped cream

For the Finishing Touch:

• Gold leaves (for decoration)
• 360 g dark chocolate (58%)

Choux with Craquelin

Ingredients:

Craquelin:

• 50 g butter (softened)
• 50 g brown sugar
• 50 g flour
• A pinch of salt

Choux Pastry:

• 250 ml water
• 80 g butter
• A pinch of salt
• 1 tsp sugar
• 130 g flour
• 4 eggs

Preparation:

Craquelin:

1. In the bowl of a stand mixer, attach the paddle attachment and mix all the ingredients for the craquelin until you get a smooth dough.
2. Roll the dough out between two sheets of parchment paper to a thickness of 3 mm.
3. Place the dough in the freezer while you prepare the choux pastry.

Choux Pastry:

1. In a saucepan, bring the water, butter, salt, and sugar to a boil. Once the butter is melted and the water is boiling, add the flour all at once.
2. Stir vigorously with a spatula until the dough pulls away from the sides of the pan and forms a ball. Let the dough cook for 1 to 2 minutes to dry it out.
3. Remove from heat, then incorporate the eggs one at a time, making sure to fully incorporate each egg before adding the next. The dough should be smooth and slightly glossy.

Forming the Choux:

1. Preheat your oven to 180°C (350°F).
2. On a baking sheet lined with parchment paper, pipe 12 choux of about 5 cm in diameter for the body and 12 smaller choux of 2.5 cm for the heads.

Assembly with Craquelin:

1. Take the craquelin dough out of the freezer and use a cookie cutter or glass to cut out discs of 5 cm and 2.5 cm in diameter.
2. Place the craquelin discs on top of the choux before baking.

Baking:

1. Bake the choux at 180°C (350°F) for 40 minutes. Do not open the oven before the end of the baking time to prevent the choux from collapsing.
2. When the choux are golden brown, remove them from the oven and let them cool on a wire rack.

Chef’s Tips:

Craquelin: Let the choux cool completely before filling them to prevent them from becoming soggy.

Choux Pastry: You can test the consistency of the dough by lifting it with a spatula—it should form a peak that slowly falls back.

Religieuses with Caramel

Ingredients:

Base Caramel:

• 250 g sugar
• 250 ml heavy cream
• 100 g salted butter

Caramel Cream:

• 350 g base caramel (see recipe)
• 4 g gelatin (rehydrated and squeezed)
• 250 g mascarpone cheese

Caramel Pastry Cream:

• 350 g base caramel (see recipe)
• 500 ml milk
• 100 g sugar
• 4 egg yolks
• 40 g flour
• 50 g butter

Caramel Fondant:

• 200 g sugar
• 100 g glucose
• 250 ml heavy cream
• 100 g salted butter

Vanilla Pastry Cream:

• 500 ml milk
• 100 g sugar
• 4 egg yolks
• 40 g flour
• 1 vanilla bean

Preparation:

1. Base Caramel:

• In a saucepan, cook the sugar without stirring until it turns golden and slightly darkened.
• Add the warmed cream to the caramel to stop the cooking process. Stir well.
• Incorporate the salted butter.
• Separate the caramel into two portions: one for the caramel pastry cream and the other for the caramel cream. Let cool in the fridge.

2. Caramel Cream:

• Once the base caramel (350 g) reaches about 50°C, add the rehydrated gelatin and squeeze out any excess water.
• Whisk this caramel into the mascarpone cheese until smooth and well combined.

3. Caramel Pastry Cream:

• Prepare the classic pastry cream (see recipe p. 196).
• Once the pastry cream is ready, add the base caramel (350 g) off the heat, while the cream is still warm but not boiling. Mix well until smooth.

4. Caramel Fondant:

• In a saucepan, cook the sugar and glucose until it forms a caramel.
• Add the cream and bring the mixture to 109°C.
• Stir in the salted butter and set aside in the fridge to firm up slightly.
• Once cooled, add the caramel into the fondant and mix until smooth.

5. Vanilla Pastry Cream:

• Prepare the classic vanilla pastry cream by infusing the vanilla bean in the warm milk. Mix the egg yolks, sugar, and flour, then slowly add the hot milk. Cook the cream on low heat until it thickens.

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Assembling the Religieuses:

1. Filling:
   • Using a piping bag, fill the large choux with the caramel cream and caramel pastry cream.
   • Fill the small choux with the vanilla pastry cream.
2. Glazing:
   • Glaze the choux with the caramel fondant. Use your finger to remove any excess around the edges.
3. Finishing Touch:
   • Place a chocolate collar (see technique p. 593) between the large and small choux.
   • Decorate with a piece of gold leaf for an elegant finish.

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Chef’s Tips:

• Gelatin: Make sure to properly rehydrate and squeeze out the gelatin before adding it to the caramel to avoid lumps.
• Caramel: Keep an eye on the caramel’s temperature to avoid burning and getting a bitter taste.
• Chocolate Collars: If you don’t have a ready-made chocolate collar, you can melt the chocolate and pour it into a mold to create your own collar before applying it to the choux.

Conclusion:

Making choux pastry with craquelin is a delightful and rewarding experience that allows you to create a truly sophisticated and delicious dessert. The combination of the light, airy choux and the crisp, caramelized craquelin creates a perfect balance of textures that will leave your guests in awe. While the process may seem intricate, it’s all about attention to detail, patience, and following the steps closely to achieve a perfect result.

The key to success lies in the preparation of the choux pastry. You want to ensure that your dough is smooth, glossy, and has the right consistency for piping. As you incorporate each egg into the dough, you’ll notice the texture transforming into something more pliable and ready for the oven. The craquelin, made from just a few simple ingredients, provides a beautiful, crunchy topping that not only adds a visually appealing element to your choux but also brings a burst of sweetness and texture.

One of the most critical tips is to avoid opening the oven door too early while the choux are baking. This allows them to rise to their full potential without collapsing. The golden-brown, perfectly puffed choux will give you a satisfying sense of accomplishment and make your effort worthwhile.

The filling possibilities for these choux are endless. Whether you decide to fill them with pastry cream, whipped cream, or even a decadent chocolate ganache, the lightness of the choux combined with the crispy craquelin is sure to elevate any filling you choose. These choux with craquelin are ideal for a special occasion, such as a birthday, afternoon tea, or any event where you want to impress with your pastry skills.

In the end, mastering this technique will not only elevate your pastry repertoire but also give you the confidence to experiment with other choux-based desserts. You’ll find that once you have perfected these little pastries, your creativity in the kitchen will flourish as you begin to play with new flavors, fillings, and shapes. It’s the kind of dessert that truly embodies the beauty of French pâtisserie: delicate, yet indulgent, elegant yet approachable.

So, whether you’re an experienced baker or a novice looking to try something new, take the time to enjoy the process of creating these choux with craquelin. With patience and care, you’ll be able to produce a dessert that looks as beautiful as it tastes, impressing both yourself and anyone lucky enough to enjoy it.

Questions & Answers:

1. What is the purpose of adding craquelin to the choux?

Craquelin is a sweet, crispy topping that adds a delightful crunch and a caramelized flavor to the choux. It not only enhances the texture but also contributes a touch of sweetness and an appealing golden color to the pastries.

2. How can I ensure my choux pastry rises correctly?

To make sure your choux pastry rises properly, avoid opening the oven door while they’re baking. The oven’s consistent heat is crucial for the choux to puff up and form their hollow centers. Additionally, make sure your dough is smooth and glossy and that you don’t overwork it when adding the eggs.

3. Can I make the choux and craquelin dough in advance?

Yes, both the choux dough and craquelin can be made ahead of time. You can store the craquelin dough in the freezer until you’re ready to bake. The choux dough can be refrigerated for up to 24 hours before baking, though it’s best to pipe and bake it fresh for optimal texture.

4. What should I do if my choux pastry doesn’t puff up properly?

If your choux doesn’t puff up as expected, it may be due to undercooking or insufficient oven temperature. Make sure to bake them at the right temperature and don’t open the oven door too early. Additionally, ensure that the dough is the right consistency by testing it with a spatula – it should form a peak that slowly falls back.

5. Can I use any other filling besides pastry cream?

Absolutely! While pastry cream is a classic choice, you can get creative with other fillings like whipped cream, chocolate ganache, or even fruit curds. The versatility of choux pastry makes it a perfect base for many types of fillings, both sweet and savory.

6. How do I store the choux with craquelin?

Once filled, the choux with craquelin should be eaten the same day, as they can become soggy over time. However, unfilled choux can be stored in an airtight container for a day or two at room temperature. The craquelin will stay crisp as long as it isn’t exposed to moisture.

7. Can I make mini choux for a bite-sized treat?

Yes, you can definitely make smaller choux for bite-sized treats. Just reduce the size of the choux and craquelin discs accordingly. These mini choux are perfect for serving at parties or events where guests can enjoy a delicate, single bite.

8. What if my craquelin isn’t sticking to the choux?

Make sure to press the craquelin discs gently onto the choux before baking. If the craquelin doesn’t adhere, it could be because the dough isn’t cold enough. Ensure the craquelin is well-chilled before applying it to the choux.

9. How can I make the choux pastry gluten-free?

To make gluten-free choux pastry, substitute the regular flour with a gluten-free flour blend. Be sure to check that your gluten-free flour includes xanthan gum or another binding agent to help give the dough the right consistency.

10. What is the best way to serve these choux?

These choux with craquelin are perfect for serving at tea time, as a dessert for special occasions, or as part of a larger pastry selection. They can be served on their own or paired with other pastries for a beautiful, elegant dessert spread.