Réligieuse wth lemon cream and crunchy tonka bean topping Recipe

Pâte à chou pastry filled with lemon cream and topped with a crunchy mix before baking.

  • Preparation
    30mins
  • Cooking time
    30mins
  • Rest time
    30mins
Rate this recipe
(0 vote) 0/5
Ingredients
Pour people
  • For the pastry
  • Semi-skimmed milk : 25 cl
  • Whole egg(s) : 4 whole
  • Fine salt : 1 pinch(es)
  • Caster sugar : 5 g
  • Plain flour : 150 g
  • Unsalted butter : 100 g
  • For the filling
  • Lemon(s) : 4 whole
  • Whole egg(s) : 4 whole
  • Caster sugar : 100 g
  • Unsalted butter : 150 g
  • Double cream : 40 cl
  • For the garnish(es)
  • Unsalted butter : 140 g
  • Brown sugar : 115 g
  • Plain flour : 140 g
  • Tonka bean(s) : 1 whole
  • Yellow food color powder : 2 g
Method
  • 1. FOR THE PASTRY

    For the chou pastry
    Preheat oven to 180° (th 6)
    Pour the milk, sugar, salt and butter into a pan. Bring to a boil and remove from heat.
    Add the flour, all at once, and mix well using a spatula.
    Place back onto heat and mix well until the dough rolls into a ball and detaches from the sides of the pan.
    Pour the mixture into a mixing bowl and add the whole eggs, one by one, mixng fully before adding the next one. The
    mix should have a smooth texture.
    Fill a piping bag with the mixture and pipe out the dough into two ball shapes (large and small) onto a pastry sheet
    covered in parchment paper.
    Cover each chou with the round crunchy topping.
    Bake for 25 minutes without opening the oven. Slightly open the door to release the steam, close door and continue for
    5 minutes.
    The chou, when fully baked, should feel very light and empty.
    Cool on a rack.

  • 2. FOR THE FILLING

    For the lemon cream
    Add the eggs, sugar, lemon juice and zests, into a pan. Cook at medium heat, whipping briskly, until the cream thickens.
    Remove from heat and continue whipping while adding the butter. Spread out onto a pastry sheet, cover in cling film and
    cool in the refrigerator.
    Whip the cream until stiff and add gently to the cooled lemon cream.
    Pour into a piping bag with a star tip.

  • 3. FOR THE GARNISH

    For the crunchy topping
    Grate the tonka bean and mix wth the flour and sugar.
    Mix with the butter (room temperature), the sugar, flour and yellow food coloring. Form a ball shape. Roll out the dough
    to 1mm thick between two sheets of parchment paper. Place in freezer.
    Cut out circles, the same size as the chou, using a cookie cutter.
    Place on top of the chou before baking.

  • 4. FOR THE ASSEMBLY

    Fill the chou with lemon cream.
    Place the small chou on top of the larger ones and decorate using the rest of the lemon cream.

Chef's tip

«Try flavoring the crunchy topping with vanilla or green matcha tea.»

Similar recipes in this theme