Choux religieuse
Choux religieuse — a Macphie recipe in 4 components. Uses Macphie Choutex Choux Pastry Mix 12.5 kg and Macphie Sweet Snow Dusting Powder 12.5 kg.
- mixing time (slow speed)
- 2 min
- mixing time (middle speed)
- 6-7 min
- baking temperature
- 200 °C
- baking time
- 30-40 min
Ingredients
Choux
| Ingredient | Quantity |
|---|---|
| Macphie Choutex Choux Pastry Mix 12.5 kg | 1 kg |
| Cold water | 1650 g |
Filling
| Ingredient | Quantity |
|---|---|
| Macphie Mactop® Extra |
Decoration
| Ingredient | Quantity |
|---|---|
| Gold or silver leaf | |
| Macphie Sweet Snow Dusting Powder 12.5 kg |
Craquelin
| Ingredient | Quantity |
|---|---|
| Unsalted butter | 100 g |
| Demerara sugar | 100 g |
| Plain flour | 100 g |
Method
- Choux
Place Macphie Choutex in a bowl fitted with a paddle, add the cold water and beat on slow speed for 2 minutes, scrape down. Beat for a further 6-7 minutes on middle speed until a pipeable consistency is obtained.
- Craquelin
Mix the softened unsalted butter, demerara sugar and plain flour to form a paste. Then roll between parchment paper to the thickness of a 50p. Freeze, then cut half into 10 cm rounds and half into 6 cm rounds.
Pipe the choux in rounds, half medium sized and half small, on a lined baking tray, then place the circles of craquelin on top. Bake at 200°C for 30-40 minutes.
When cooled, sprinkle with Macphie Sweet Snow®. Whip the Macphie Mactop® Extra and use it to fill both choux from the bottom. Pipe a collar on the larger choux, then place the smaller choux on top. Pipe a small rosette on the top and garnish with gold leaf.
Macphie recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.