Clementine Religieuse

A delicious layered puff for a delectable addition to your display



Clementine Pastry Cream
310g Milk
1 Madagascar vanilla Pod
zest of ½ a clementine
50g raw Sugar
4 Egg Yolks
24g pastry cream powder

Orange Craquelin
200g Butter
250g AP Flour
250g Raw sugar
4g powdered orange color

Pate a choux
243g Water
243g Milk
243g Unsalted butter
10g raw sugar
10g salt
290g all purpose flour
480g whole eggs


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Clementine Pastry Cream:

Heat milk, vanilla bean seeds and pod, half of the sugar, in a pan on low heat. Sift together cornstarch and cake flour (if not using pastry cream powder). Mix the egg yolks with the sugar. Add the cornstarch cake flour mixture to the egg yolks and whisk until smooth. Once the milk comes to a slow boil, remove the vanilla bean pod and temper it into the egg mixture a little at a time. Return the yolk, milk mixture to the stove and whisk on low heat until slightly thick and smooth. Place in a bowl and immediately place plastic film directly on top of the crème so that it doesn’t form a skin. Refrigerate until ready to use.


Orange Craquelin Layer:

Mix together all ingredients using the paddle attachment or Robocoup until combined and roll out to 1-2 mm thick. Cut into desired shape. Freeze until ready to use.


Pate a choux:

Bring water, milk, butter, sugar, and salt to a boil. Whisk in Flour and once incorporated stir with a spatula for 1-2 minutes to cook off the starch. Pour mixture into a mixer fitted with the paddle attachment and mix until cool. Add eggs gradually. You may not use all the eggs. You know when the mixture is correct when you pull the paddle out of the choux and the batter makes a “v” shape. Pipe onto a Silpat. Top each choux puff with a disc of the craquelin and freeze overnight. Straight from the freezer, bake at 345°F low fan for about 15 min. Vent the oven to let out excess steam after you see the choux rise and start to sweat. Continue cooking 10-15 minutes until choux is golden brown.



Fill each cooled choux puff with the clementine pastry cream. Pair one small choux puff with a large choux puff. Pipe a layer of pastry cream, mixed with buttercream for stability, on top of the larger puff and place the smaller puff on top. Decorate with Dobla White Spots and Flower