The smooth curves of this mold inspired me to create an adaptation of the French religieuse. However, as is my tradition, this recipe deserves more than what we find around.
Silikomart GLOBE Curve Flex Mold
SeriousMilk Organic 39% Milk Chocolate
TchoPro 53% Milk Chocolate
TchoPro 68% Dark Couverture Discs
This project requires a considerable amount of time including getting the major components ready as they all need to be baked or prepared well in advance before the piece can be assembled.
Hence, you will need at least two days to complete the Pas Religieuse.
The recipes are organized sequentially.
Pate a Choux
240 grams Milk, full fat
240 grams Water
10 grams Salt
20 grams Sugar
240 grams Butter, unsalted
285 grams Bread Flour
480 grams Eggs
Black Streusel (prepared well in advance)
90 grams Butter, unsalted, cold
110 grams Brown Sugar, fine
1 gram Salt
110 grams Bread Flour
Black food color paste (don't use liquid)
First, prepare the black streusel:
For the pate a choux, preheat oven to 200* Celsius (set using a convection oven or 180* C on a conventional oven).
Fold some of the boiled orange jam into a creme patisserie (best if it is set with gelatin for stability). Fold in some amount of soft-whipped cream to lighten the mixture. Pipe into the choux shells. Set aside.
4 pieces Eggs, large, yolks and whites separated
120 grams Sugar
120 grams All-Purpose Flour, sifted
5 grams Vanilla Essence
Boiled Orange Jam
250 grams Boiled Orange paste, seeded**
250 grams Sugar
15 grams Pectin
** Boiled orange paste is prepared by boiling whole oranges in a pot of water until cooked through (takes about 30 minutes). Let it cool down completely. Cut up into quarters and remove seeds. Place in a food processor and process until of desired consistency.
53% Milk Chocolate Mousse (plus assembly)
320 grams Milk, full cream
70 grams Sugar
6 grams Gelatin leaves (gold extra), bloomed
380 grams Tcho 53% SeriousMilk Chocolate, melted
660 grams Cream, soft-whipped
180 grams 37-40% Milk Chocolate, melted
60 grams Praline paste (50%), heated
75 grams Cream, boiled
225 grams Hot Glaze, clear/neutral, heated
45 grams Water
12 grams Gelatin, bloomed
Refer to the illustration below for the proper assembly.
Using a star nozzle, pipe four rosettes on four corners of the Pas Religieuse.
With a white fondant, create a swirl pattern on top of the baked choux.