Craquelin

In the bowl of a stand mixer or in a mixing bowl, combine 1/2 cup light brown sugar (90 g), 5 tablespoons unsalted butter (70 g), and 3/4 cup all-purpose flour (90 g) until you have a smooth dough.

Roll the dough out thinly on a baking sheet lined with parchment paper.

Cut out discs in two different sizes (for the religieuses).

Chill the craquelin discs in the fridge.

Choux Pastry

In a saucepan, combine 1 cup whole milk (250 g), 1/2 teaspoon salt (3 g), 1 tablespoon sugar (15 g), and 1/2 cup unsalted butter (110 g), cut into small pieces.

When it comes to a boil, remove from heat and add 1 cup plus 2 tablespoons all-purpose flour (145 g) all at once.

Stir to form a dough. Return the pan to the heat and cook the dough for 5 minutes to dry it out.

Stir the dough with a wooden spoon, then press it against the sides of the pan with the back of the spoon.

A thin film will form on the bottom of the pan—don’t scrape it up, as it’s just fat you don’t need in the dough.

Once the dough is dry, transfer it to the bowl of a stand mixer fitted with the paddle attachment.

Beat the dough until it cools and steam stops coming off.

The dough will look crumbly at first—that’s normal!

Add the 4 beaten eggs, one at a time, making sure each is fully incorporated before adding the next.

The finished choux pastry should be smooth, not shiny, and form a ribbon that falls from the paddle.

Pipe small and large choux onto a lined baking sheet using a piping bag.

Bake for about 40 minutes in a preheated 350°F (180°C) oven.

Caramel Cream

I always go for the easy microwave caramel version (at least you won’t burn your caramel).

Cook 1 1/2 tablespoons water (20 g) with 1/3 cup sugar (70 g) in the microwave for 2 to 5 minutes on high (watch closely—it cooks fast!).

Add 1/2 cup heavy cream (120 g) and 2 tablespoons salted butter (30 g), cut into pieces.

Be careful—caramel is very hot!

Chill in the fridge.

Vanilla Mascarpone Whipped Cream

Whip 3/4 cup cold heavy cream (20 cl) with 2 heaping tablespoons powdered sugar and vanilla powder until stiff peaks form.

Assembly

Using a star tip, pipe the vanilla mascarpone whipped cream and caramel into the bottom of each religieuse by making a small hole.

Roll out the almond paste and cut out small circles. Place them on the larger choux.

Cut the small choux in half.

Place the bottom half of the small choux, craquelin side down, onto the almond paste.

Pipe caramel and top with whipped cream.

Serve and enjoy!

Popotte’s Tips

-It’s important to cut the butter into small pieces so it melts before the milk boils.
-Make sure the dough absorbs each egg before adding the next. The amount of egg needed may vary depending on the dough’s moisture.
-Guedin means “crazy” in French slang! 😉