Mint Religieuse made with
– choux pastry,
– mint pastry cream,
– pastry fondant,
– whipped cream.
Materials used
– Micro-perforated silicone baking mat
– Pastry bags
– Pastry bag
Ingredients
Choux pastry
✔60g water
✔60g milk
✔70g flour
✔55g butter
✔Salt
✔1 teaspoon sugar
✔2 or 3 eggs (depending on size)
Crackers
✔40g brown sugar
✔40g butter
✔40g flour
Chantilly
✔50g liquid cream
✔25g mascarpone cheese
✔10g caster sugar
✔Mint flavouring
Pastry cream
✔400g milk
✔10g mint leaves
✔60g sugar
✔4 egg yolks
✔25 g cornflour
✔4 drops mint flavouring
✔10g butter
Mounting
✔ Green colouring
✔ White pastry fondant
✔ Mint leaves
The recipe
For 6 or 7 Religieuses
Crackers
✔40g brown sugar
✔40g butter
✔40g flour
Mix all the ingredients together, roll out between two sheets of greaseproof paper, place in the freezer for a few minutes then cut out circles the same diameter as your choux (two different sizes). Return to the freezer while you prepare your choux.
Choux pastry
✔60g water
✔60g milk
✔70g flour
✔55g butter
✔Salt
✔1 teaspoon sugar
✔2 or 3 eggs (depending on size)
Heat the water, milk, butter, salt and sugar in a saucepan.Off the heat, add the flour.Dry the dough.Pour into a bowl and then gradually fold in the beaten eggs.Poach the choux pastry onto a micro-perforated mat with a piping bag fitted with a plain tip. Bake at 180°C for 35 to 40 minutes.
Pastry cream
✔400g milk
✔10g mint leaves
✔60 g sugar
✔4 egg yolks
✔25 g cornflour
✔4 drops mint flavouring
✔10g butter
Bring the milk to the boil in a saucepan. Off the heat, add the mint leaves and leave to infuse, covered, for 30 minutes. In a bowl, mix the yolks with the caster sugar. Then add the cornflour. Pour the hot milk (remove the mint leaves) over this mixture, then return the mixture to the pan. Cook, stirring constantly. The cream will thicken. Remove from the heat and add the chopped butter. Stir, filter and chill.
Assembly
Make a hole under each cabbage. Remove the cream and loosen a little. Fill a piping bag fitted with a piping nozzle with the cream and poach it in the puff pastry.
Heat the white fondant with a touch of green colouring in a bain marie, keeping a close eye on the temperature. If necessary, add one or two tablespoons of water to obtain the right consistency. The fondant must not exceed 40°C otherwise it will lose its shine. Dip your large and small cabbages in the fondant.
Place a small cabbage on top of a large hot one.
Chantilly
✔50g liquid cream
✔25g mascarpone cheese
✔10g caster sugar
✔Mint flavouring
Whip the cold cream with an electric mixer, the mascarpone and the caster sugar. Add a few drops of mint flavouring. Mix gently. Fill a piping bag and poach the whipped cream.
I decorated the top with fresh mint leaves and a little edible gold leaf.
