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Old-fashioned religieuse
An impressive take on the old-fashioned religieuse, presented with a vertiginous assembly, filled with dark chocolate and decorated with milk chocolate chantilly.
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Milk chocolate chantilly
Techniques covered
- Making whipped cream
- Pasteurizing a mixture
- Making a custard
- Mixing with a hand blender
- Making a creamy
- Cooking a cream
- Piping choux
- Shaping eclairs
- Making choux pastry
- Filling a piping bag
- Baking choux pastry
- Piping with a tip
- Piping choux
- Making a panade
- Using a piping bag
- Using the "rub in" method (sablage)
- Flour a work surface
- Making a sweet pastry dough by hand
- Rolling out sweet pastry dough
- Making a sweet pastry dough using a mixer
- Lining a tart ring
- Sifting powders
- Cutting sweet pastry dough
- Using a cookie cutter
- Making a glaze
- Filling a piece of choux pastry
- Glazing a choux
- Glazing an éclair
- Making a water-based caramel
- Whipping cream with a mixer
- Whipping a cream with a whisk
- Assembling an old-fashioned religieuse
- Sealing with caramel
- Brush coating
- Decorating using a piping bag
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