Tasty Tuesday: Chef Mara Makes Religieuse

WCCB Staff,

CHARLOTTE, N.C. – We’re getting a French pastry for Tasty Tuesday! Chef Mara with The Foodie School in Fort Mill is here making religeuse, and teaching Lawrence how to say it.

Book classes with Mara or get more info here!

Religieuse Dough

Pate a Choux Ingredients

  • 1 Cup Milk
  • 1 Stick Butter
  • 1/2 tsp. Salt
  • 6 oz. Bread Flour
  • 3-5 Eggs, room temperature (start with 3 and check consistency of batter)

Directions

  1. Preheat oven to 425°
  2. Combine milk, butter, and salt in a heavy saucepan and bring to a boil.
  3. Remove the pan from the heat and add the flour all at once. Stir quickly.
  4. Return the pan to moderate heat and stir vigorously until the dough forms a ball and pulls away from the sides of the pan and a thick film forms on the bottom of the pan.
  5. Transfer the dough to the bowl of a mixer. With the paddle attachment, mix at low speed until the dough has cooled slightly (warm but not hot to the touch).
  6. At medium speed, beat in the eggs one at a time. Make sure each egg is completely incorporated before adding the next one. When you have added enough eggs, dough will form a V off of the paddle attachment and should be able to “wave” at you.
  7. Place dough in a pastry bag and pipe dough in 4” lengths about ½” high on a baking sheet lined with parchment or a silicone baking liner.
  8. Bake at 425 for 10 minutes. Lower the heat to 375 and continue baking until the eclairs are well-browned and very crisp (about 15-20 minutes). Remove from oven and let cool in a warm place.

Foodie School Times: 8 min. at 425° – 12 min. at 375°

For Chocolate Glaze

  • ½ cup heavy cream
  • 4 ounces bittersweet chocolate

Directions

  1. Heat cream in a small saucepan until just simmering.
  2. Add chocolate and whisk until smooth.
  3. Let come to room temperature before using. It should be thick but still pourable.
  4. To assemble éclairs: slice éclairs in half and fill bottom half with pastry cream.
  5. Top with remaining half.
  6. Pour chocolate glaze over top and serve.

Pastry Cream (Crème Pâtissière)

Ingredients

  • 4 Cups Milk
  • 1 Cup Sugar, divided
  • 3 Egg yolks
  • 3 Whole eggs
  • 1/3 Cup Cornstarch
  • 4 Tbsp. Butter
  • 1 Tsp. Vanilla extract
  • 1 Tbsp. Hazelnut Spread
  • 1 Tbsp. Frangelico Liqueur

Directions

  1. In a heavy saucepan or kettle, dissolve half the sugar in the milk and bring to a boil.
  2. With a whip, beat the egg yolks and whole eggs in a stainless-steel bowl.
  3. Sift the cornstarch and remaining sugar into the eggs. Beat with the whip until perfectly smooth.
  4. Temper the egg mixture by slowly beating in the hot milk in a thin stream.
  5. Return the mixture to the heat and bring to a boil, stirring constantly.
  6. When the mixture comes to a boil and thickens, remove from the heat.
  7. Stir in the butter, hazelnut spread, liqueur, and vanilla. Mix until the butter is melted and completely blended.
  8. Pour out into a clean, sanitized hotel pan or other shallow pan.
  9. Cover with plastic film placed directly in contact with the surface of the cream to prevent a crust from forming.
  10. Cool and chill as quickly as possible.