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Signature chocolate religieuse
Tarek Ahamada’s signature 100% chocolate religieuse: cocoa choux filled with chocolate crémeux, praline, whipped cream, and milk jam subtly infused with cocoa bean husks, finished with an elegant lace-like cocoa brioche collar.
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Cocoa bean husk whipped cream
Techniques covered
- Flavoring whipped cream
- Infusing milk or cream
- Making whipped cream
- Chinoiser (straining)
- Blend with an immersion blender
- Pasteurizing a mixture
- Emulsifying with a hand blender
- Making a creamy
- Preparing a milk jam
- Mixing with a hand blender
- Scraping a vanilla pod
- Making a reduction
- Mixing a preparation in a food processor
- Flavoring a praline
- Making praline
- Making a dry caramel
- Rolling out a craquelin
- Making a cocoa craquelin
- Using a cookie cutter
- Making a cracker
- Making choux pastry
- Preparing cocoa choux pastry
- Making a panade
- Drying choux pastry
- Fill a piping bag
- Baking choux pastry
- Baking choux pastry with craquelin
- Piping with a tip
- Placing the craquelin
- Piping choux
- Kneading brioche dough with a mixer
- Making a brioche pastry decoration
- Final proof & dough rising
- Cutting brioche dough
- Baking a brioche in a mold
- Shaping brioche dough
- Folding a leavened dough
- Baking a brioche
- Flavoring a brioche
- Dough proofing
- Cooling on a wire rack
- Balling up dough
- Preparing an opaline
- Caramelizing with opaline
- Making a glaze
- Making an emulsion
- Smoothing a glaze with an immersion blender
- Filling a piece of choux pastry
- Whipping a cream with a whisk
- Glazing a choux
- Placing an insert inside a dough
- Assembling a religieuse
- Piping without using a tip
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