Old-fashioned religieuse

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Jeffrey Cagnes
Pastry Chef
Jeffrey Cagnes Paris
THE TECHNIQUES THAT THE CHEF TEACHES IN THIS COURSE:
THE TECHNIQUES THAT THE CHEFS TEACH IN THIS COURSE:
THE TECHNIQUES THAT THE CHEF TEACHES YOU IN THIS COURSE:
  • Rolling out a sweet dough
  • Shaping eclairs
  • Baking choux pastry dough
  • Cooking a cream
  • Piping choux
  • Decorating witj a piping bag
  • Cutting a sweet pastry dough
  • Using a cookie-cutter
  • Dusting a work surface
  • Lining a pie ring
  • Filling a piece of choux pastry
  • Glazing a choux pastry
  • Icing an eclair
  • Mixing with a hand-held blender
  • Assembling of an old-fashioned religieuse
  • COMPLETION TIME:

    PREPARATIon:
    1 hour 10 minutes
    COOKINGTIME:
    40 minutes
    REST PERIOD:
    12 hours
    INGREDIENTS

    SERVES 10:

    500 g whipping cream
    100 g milk chocolate
    500 ml milk
    110 g egg yolk
    680 g sugar
    300 g dark chocolate
    145 g cocoa paste
    400 ml water
    380 g butter
    410 g flour
    500 g eggs
    7 g salt
    50 g confectioner's sugar
    20 g cocoa
    70 g almond powder
    400 g fondant
    140 g glucose

    SERVES 10:

    500 g whipping cream
    100 g milk chocolate
    500 ml milk
    110 g egg yolk
    680 g sugar
    300 g dark chocolate
    145 g cocoa paste
    400 ml water
    380 g butter
    410 g flour
    500 g eggs
    7 g salt
    50 g confectioner's sugar
    20 g cocoa
    70 g almond powder
    400 g fondant
    140 g glucose

    voila chef
    SPECIFIC UTENSILS

    Thermometer
    4 piping bags
    Large fluted tip (PF16, E8, F8,…)
    10 mm and 8 mm Plain tip
    Pointed nozzle
    Fine fluted tip
    Rolling pin
    Perforated silicon baking mat
    Ø 6 cm, 8 cm, 10 cm and 12 cm round cutters
    Empty glass bottle
    Serrated knife

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    1. Milk chocolate whipped cream 1:54
    voila chefMembers-only contentvoila chef
    TECHNIQUES TAUGHT:

  • Making whipped cream
  • Ingredients:

    250 g whipping cream
    100 g milk chocolate

    250 g whipping cream
    100 g milk chocolate

    voila chef
    Completion:

    In a saucepan, over high heat, bring the whipping cream to the boil.

    Away from the heat, add the chunks of milk chocolate and mix with a whisk until getting a homogeneous texture.

    Place the chocolate Chantilly in a round-bottomed mixing bowl, cover with film wrap to ensure contact.

    Keep refrigerated at +4°C for at least 12 hours.

    In a saucepan, over high heat, bring the whipping cream to the boil.

    Away from the heat, add the chunks of milk chocolate and mix with a whisk until getting a homogeneous texture.

    Place the chocolate Chantilly in a round-bottomed mixing bowl, cover with film wrap to ensure contact.

    Keep refrigerated at +4°C for at least 12 hours.

    voila chef
    Chef's Tips :

    Using a maryse, scrape the bottom of the pan to check if the mix is homogeneous.

    Using a maryse, scrape the bottom of the pan to check if the mix is homogeneous.

    voila chef
    2. Chocolate Cremeux 5:01
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    TECHNIQUES TAUGHT:

  • Making a custard
  • Preparing a cream
  • Mixing with a hand-held blender
  • Pasteurizing a device
  • Ingredients:

    250 g whipping cream
    250 ml milk
    90 g egg yolk
    75 g sugar
    300 g dark chocolate
    25 g cocoa paste

    250 g whipping cream
    250 ml milk
    90 g egg yolk
    75 g sugar
    300 g dark chocolate
    25 g cocoa paste

    voila chef
    Completion:

    In a saucepan, pour the whipping cream, the milk and half the sugar. Mix with a whisk and bring to a boil.
    Pour the other half of the sugar into the egg yolks and whisk until white.

    Once the liquids are brought to the boil, pour half of the mixture on top of the egg yolks and sugar, mix with a whisk then add it to the rest of the milk and cream mixture.


    Over medium heat, cook the mixture and continue to mix with a whisk until you get a custard. The cream is cooked once it reaches a temperature of 82° C.


    Remove the cream from the heat and cool it down by pouring it into a bowl.

    Add the dark chocolate and cocoa paste and mix with a whisk until you have a homogeneous ganache.
    Smooth the cream with a hand blender, without incorporating air.

    Cover with film wrap to ensure contact and refrigerate for at least 4 hours at +4° C.

    In a saucepan, pour the whipping cream, the milk and half the sugar. Mix with a whisk and bring to a boil.
    Pour the other half of the sugar into the egg yolks and whisk until white.

    Once the liquids are brought to the boil, pour half of the mixture on top of the egg yolks and sugar, mix with a whisk then add it to the rest of the milk and cream mixture.


    Over medium heat, cook the mixture and continue to mix with a whisk until you get a custard. The cream is cooked once it reaches a temperature of 82° C.


    Remove the cream from the heat and cool it down by pouring it into a bowl.

    Add the dark chocolate and cocoa paste and mix with a whisk until you have a homogeneous ganache.
    Smooth the cream with a hand blender, without incorporating air.

    Cover with film wrap to ensure contact and refrigerate for at least 4 hours at +4° C.

    voila chef
    Chef's Tips :

    The yolk of an egg weighs about 20 g.

    Cocoa paste is an unsweetened dark chocolate. It is possible to substitute it for a dark chocolate with a high percentage of cocoa.

    Add half of the sugar to the milk & cream mixture to prevent it from burning.

    If you do not have a thermometer, a few things indicate that the custard is satisfactorily cooked: there are no more bubbles on its surface, it moves more slowly in the pan and it coats the spatula.

    The yolk of an egg weighs about 20 g.

    Cocoa paste is an unsweetened dark chocolate. It is possible to substitute it for a dark chocolate with a high percentage of cocoa.

    Add half of the sugar to the milk & cream mixture to prevent it from burning.

    If you do not have a thermometer, a few things indicate that the custard is satisfactorily cooked: there are no more bubbles on its surface, it moves more slowly in the pan and it coats the spatula.

    voila chef
    3. Choux pastry 9:52
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    TECHNIQUES TAUGHT:

  • Using a piping bag
  • Making a choux pastry
  • Preparing a panade
  • Filling a piping bag
  • Baking choux pastry dough
  • Ingredients:

    250 ml water
    250 ml milk
    250 g butter
    300 g flour
    500 g eggs
    6 g salt
    30 g sugar

    250 ml water
    250 ml milk
    250 g butter
    300 g flour
    500 g eggs
    6 g salt
    30 g sugar

    voila chef
    Completion:

    Preheat the oven to 160°.

    In a saucepan, melt the butter in the milk and water and bring to the boil.

    Away from the heat, add the flour in one go and, using a spatula, mix until obtaining a homogeneous dough. The end result is a dough called “panade”. In order to get the optimal texture, cook it again over low heat in order to dry it out a little more, while continuing to mix it until the panade does not stick to the bowl.

    Put the panade in a round-bottomed mixing bowl and keep on mixing it with a spatula for another few minutes.

    Gradually add the eggs that have been beat beforehand, while mixing with the spatula.

    Each time the texture becomes homogeneous, add more eggs, until you get the right texture. 

    Fill a piping bag, fitted with a large fluted tip (PF16, E8, F8, ...), with the choux pastry.

    Prepare two baking trays that have been greased and wiped beforehand.

    Pipe out (“coucher”) 10 medium-sized elongated eclairs, measuring about 7 cm in length and pipe out one large chou.

    Fill a piping bag fitted with a 10 mm plain tip and pipe out one small chou.

    On the second baking tray, pipe out 10 large elongated eclairs, measuring about 12 cm in length. 

    Just to be on the safe side, you may want to pipe out a few more eclairs and choux. 

    Bake for 40 minutes at 160° C in a ventilated oven. The eclairs are baked when they are fully puffed-up, golden and hold their shape.

    Preheat the oven to 160°.

    In a saucepan, melt the butter in the milk and water and bring to the boil.

    Away from the heat, add the flour in one go and, using a spatula, mix until obtaining a homogeneous dough. The end result is a dough called “panade”. In order to get the optimal texture, cook it again over low heat in order to dry it out a little more, while continuing to mix it until the panade does not stick to the bowl.

    Put the panade in a round-bottomed mixing bowl and keep on mixing it with a spatula for another few minutes.

    Gradually add the eggs that have been beat beforehand, while mixing with the spatula.

    Each time the texture becomes homogeneous, add more eggs, until you get the right texture. 

    Fill a piping bag, fitted with a large fluted tip (PF16, E8, F8, ...), with the choux pastry.

    Prepare two baking trays that have been greased and wiped beforehand.

    Pipe out (“coucher”) 10 medium-sized elongated eclairs, measuring about 7 cm in length and pipe out one large chou.

    Fill a piping bag fitted with a 10 mm plain tip and pipe out one small chou.

    On the second baking tray, pipe out 10 large elongated eclairs, measuring about 12 cm in length. 

    Just to be on the safe side, you may want to pipe out a few more eclairs and choux. 

    Bake for 40 minutes at 160° C in a ventilated oven. The eclairs are baked when they are fully puffed-up, golden and hold their shape.

    voila chef
    Chef's Tips :

    Milk gives the choux pastry dough a softer consistency.

    The panade is well-cooked once it does not stick to the bowl and is not runny.

    When you lift the spatula, the choux pastry must have a ribbon texture. If you run your finger or place the spatula at the bottom of the mixing bowl, the choux pastry should be firm enough to hold itself.

    Fill the piping bag half way with the choux pastry, it is easier to pipe it out this way.

    When piping out (“couchage”) the eclair, hold your breath for a more precise and a smoother movement.

    Do not open the oven door while the choux pastry is baking: keeping a constant level of humidity is crucial and it allows the dough to expand. Heat is what gives the dough its firmness.

    Baked choux pastry can be kept in the freezer. Once taken out of the freezer, it should be placed for a brief moment in the oven.

    Milk gives the choux pastry dough a softer consistency.

    The panade is well-cooked once it does not stick to the bowl and is not runny.

    When you lift the spatula, the choux pastry must have a ribbon texture. If you run your finger or place the spatula at the bottom of the mixing bowl, the choux pastry should be firm enough to hold itself.

    Fill the piping bag half way with the choux pastry, it is easier to pipe it out this way.

    When piping out (“couchage”) the eclair, hold your breath for a more precise and a smoother movement.

    Do not open the oven door while the choux pastry is baking: keeping a constant level of humidity is crucial and it allows the dough to expand. Heat is what gives the dough its firmness.

    Baked choux pastry can be kept in the freezer. Once taken out of the freezer, it should be placed for a brief moment in the oven.

    voila chef
    4. Sweet chocolate dough 7:05
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    TECHNIQUES TAUGHT:

  • Rolling out a sweet dough
  • Cutting a sweet pastry dough
  • Lining a pie ring
  • Preparing a sweet pastry dough by hand
  • Dusting a work surface
  • Ingredients:

    110 g flour
    50 g confectioner's sugar
    20 g cocoa
    70 g almond powder
    130 g butter
    20 g egg yolk
    1 pinch of salt

    110 g flour
    50 g confectioner's sugar
    20 g cocoa
    70 g almond powder
    130 g butter
    20 g egg yolk
    1 pinch of salt

    voila chef
    Completion:

    Preheat the oven to 160°C.

    In the bowl of the mixer fitted with a flat beater attachment, add the flour, the almond powder, the confectioner’s sugar, the salt, the cocoa powder and the butter.

    At medium speed and using a flat attachment, mix the ingredients in order to make a sablage, which consists of mixing the dry ingredients and the butter until obtaining a sandy texture.

    Add the egg yolks and briefly return to the mixer with the flat attachment in order to get a very homogeneous dough.


    Dust the countertop and place the dough ball on it. Slightly flatten it and shape it into a square.

    Roll out the dough between two sheets of parchment paper that have been dusted with flour then, using a rolling pin, roll out the dough along its width and length.

    Using the cookie cutters, cut out 4 discs of 6, 8, 10 and 12 cm in diameter, respectively.

    Lay them gently on a baking tray on top of which a perforated silicon baking mat has been placed.

    Bake in a ventilated oven at 160°C for 15 minutes.

    Preheat the oven to 160°C.

    In the bowl of the mixer fitted with a flat beater attachment, add the flour, the almond powder, the confectioner’s sugar, the salt, the cocoa powder and the butter.

    At medium speed and using a flat attachment, mix the ingredients in order to make a sablage, which consists of mixing the dry ingredients and the butter until obtaining a sandy texture.

    Add the egg yolks and briefly return to the mixer with the flat attachment in order to get a very homogeneous dough.


    Dust the countertop and place the dough ball on it. Slightly flatten it and shape it into a square.

    Roll out the dough between two sheets of parchment paper that have been dusted with flour then, using a rolling pin, roll out the dough along its width and length.

    Using the cookie cutters, cut out 4 discs of 6, 8, 10 and 12 cm in diameter, respectively.

    Lay them gently on a baking tray on top of which a perforated silicon baking mat has been placed.

    Bake in a ventilated oven at 160°C for 15 minutes.

    voila chef
    Chef's Tips :

    The flat blade is the food processor's attachment that allows you to mix without incorporating air, therefore it is perfect for sanding doughs.

    Sanding is the result of mixing the dry ingredients with the butter until a sand-like texture is obtained.

    Do not overmix the sweet dough and do not give it too much body. Kneading the dough would allow the gluten to give elasticity to the dough.

    The remaining dough can be kept in the freezer for future use: chocolate pie crust, shortbread cookies, ...

    Do not rely on the color of the dough to determine whether the dough is baked or not because the color of the dough is biased by its cocoa content.

    The flat blade is the food processor's attachment that allows you to mix without incorporating air, therefore it is perfect for sanding doughs.

    Sanding is the result of mixing the dry ingredients with the butter until a sand-like texture is obtained.

    Do not overmix the sweet dough and do not give it too much body. Kneading the dough would allow the gluten to give elasticity to the dough.

    The remaining dough can be kept in the freezer for future use: chocolate pie crust, shortbread cookies, ...

    Do not rely on the color of the dough to determine whether the dough is baked or not because the color of the dough is biased by its cocoa content.

    voila chef
    5. Chocolate Icing 5:22
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    TECHNIQUES TAUGHT:

  • Preparing a neutral syrup
  • Preparing a glaze
  • Ingredients:

    400 g fondant
    120 g cocoa paste
    75 g sugar
    50 ml water
    15 g glucose

    400 g fondant
    120 g cocoa paste
    75 g sugar
    50 ml water
    15 g glucose

    voila chef
    Completion:

    Put the water, the sugar and the glucose in a pan. Let the mixture simmer and make a syrup (a 30° Baume syrup).

    Once boiling, lower the heat and add the fondant.
    Using a spatula, gently mix to homogenize the texture and allow the fondant to melt.

    Off the heat, continue to mix then add the cocoa paste. Stir until the cocoa paste partially melts.

    Over medium heat, mix until obtaining a homogeneous fondant.

    Place in a flat tray or in a microwave-safe container.

    Film on contact and set aside at room temperature.

    Put the water, the sugar and the glucose in a pan. Let the mixture simmer and make a syrup (a 30° Baume syrup).

    Once boiling, lower the heat and add the fondant.
    Using a spatula, gently mix to homogenize the texture and allow the fondant to melt.

    Off the heat, continue to mix then add the cocoa paste. Stir until the cocoa paste partially melts.

    Over medium heat, mix until obtaining a homogeneous fondant.

    Place in a flat tray or in a microwave-safe container.

    Film on contact and set aside at room temperature.

    voila chef
    Chef's Tips :

    The tray must be at least the size of an éclair but it should not be too big either, so that there is a sufficient amount of icing at the bottom.

    To darken the color of the fondant, simply add a few drops of red food coloring.

    The tray must be at least the size of an éclair but it should not be too big either, so that there is a sufficient amount of icing at the bottom.

    To darken the color of the fondant, simply add a few drops of red food coloring.

    voila chef
    6. Filling the choux and eclairs 4:27
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    TECHNIQUES TAUGHT:

  • Using a piping bag
  • Filling a piece of choux pastry
  • Filling a piping bag
  • Ingredients:
    voila chef
    Completion:

    Take out the chocolate cremeux.

    Fill a piping bag fitted with an 8 mm plain tip with the chocolate cream

    Place the baked and cold choux and eclairs in front of you. Using a pointed tip, make some holes at the bottom of the pastry pieces: 3 holes for the large eclairs, 2 holes for the medium-sized eclairs and one hole for the choux.

    Start by filling the choux: insert the tip in the hole and press to fill with crémeux. Once the choux start to swell a little bit and once you start feeling a slight resistance, that means the pastry piece is filled. Get rid of the excess crémeux by scraping the bottom of the chou against the edge of the mixing bowl or by using a small palette knife. Place the choux upside-down with the crémeux side up.

    Then, fill each hole of the eclairs. When filling the last hole, once the crémeux comes out from another hole, it means the éclair is satisfactorily filled. Remove the excess crémeux with the edge of the mixing bowl or with a small palette knife.

    Take out the chocolate cremeux.

    Fill a piping bag fitted with an 8 mm plain tip with the chocolate cream

    Place the baked and cold choux and eclairs in front of you. Using a pointed tip, make some holes at the bottom of the pastry pieces: 3 holes for the large eclairs, 2 holes for the medium-sized eclairs and one hole for the choux.

    Start by filling the choux: insert the tip in the hole and press to fill with crémeux. Once the choux start to swell a little bit and once you start feeling a slight resistance, that means the pastry piece is filled. Get rid of the excess crémeux by scraping the bottom of the chou against the edge of the mixing bowl or by using a small palette knife. Place the choux upside-down with the crémeux side up.

    Then, fill each hole of the eclairs. When filling the last hole, once the crémeux comes out from another hole, it means the éclair is satisfactorily filled. Remove the excess crémeux with the edge of the mixing bowl or with a small palette knife.

    voila chef
    Chef's Tips :

    Do not overfill the piping bag with crémeux, that way it is much easier to use.

    Do not overfill the piping bag with crémeux, that way it is much easier to use.

    voila chef
    7. Icing of choux and éclairs 5:27
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    TECHNIQUES TAUGHT:

  • Icing an eclair
  • Glazing a choux pastry
  • Ingredients:
    voila chef
    Completion:

    Get the fondant, and soften its texture with a spatula.
    To be used optimally, the fondant should have a temperature of about 35-37°C.

    Heat it up in the microwave and mix well until it reaches this temperature.


    To glaze the eclairs, gently dip the back of the eclairs, parallel to the work surface, with the tip of the eclairs facing you. Move the eclair pointing up towards the work surface, let the fondant drip, and gently remove the excess with your slightly curved index finger, from top to bottom. If necessary, run your finger around the edge of the icing to get a clean finish. Set the eclair down, carefully, icing side up.


    Check the temperature of the fondant regularly and reheat it in the microwave if necessary.

    To glaze the choux, gently dip the top of the choux parallel to the work surface, let the glaze run down while keeping the choux parallel, then run your index finger slightly curved to remove the excess on top.


    Set asidethe filled eclairs and choux at room temperature.

    Get the fondant, and soften its texture with a spatula.
    To be used optimally, the fondant should have a temperature of about 35-37°C.

    Heat it up in the microwave and mix well until it reaches this temperature.


    To glaze the eclairs, gently dip the back of the eclairs, parallel to the work surface, with the tip of the eclairs facing you. Move the eclair pointing up towards the work surface, let the fondant drip, and gently remove the excess with your slightly curved index finger, from top to bottom. If necessary, run your finger around the edge of the icing to get a clean finish. Set the eclair down, carefully, icing side up.


    Check the temperature of the fondant regularly and reheat it in the microwave if necessary.

    To glaze the choux, gently dip the top of the choux parallel to the work surface, let the glaze run down while keeping the choux parallel, then run your index finger slightly curved to remove the excess on top.


    Set asidethe filled eclairs and choux at room temperature.

    voila chef
    Chef's Tips :

    If you do not have a  thermometer, you can test the temperature with the back of your finger. The fondant should be at a temperature similar to your body temperature.

    If the fondant is too thick at 35-37°C, add a few drops of water or a few drops of 30° Baumé syrup.

    If you do not have a  thermometer, you can test the temperature with the back of your finger. The fondant should be at a temperature similar to your body temperature.

    If the fondant is too thick at 35-37°C, add a few drops of water or a few drops of 30° Baumé syrup.

    voila chef
    8. Caramel and finalizing the Chantilly 3:13
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    TECHNIQUES TAUGHT:

  • Whipping cream with a whisk
  • Whipping cream with a mixer
  • Making a water-based caramel
  • Ingredients:

    500 g sugar
    125 g glucose
    100 ml water

    500 g sugar
    125 g glucose
    100 ml water

    voila chef
    Completion:

    Choose a pan that is slightly bigger than a large éclair, but not too big. Put the water, the sugar in the pan and start to mix, then add the glucose.

    Heat until the caramel gets to a temperature of 155° C but do not mix it.

    Remove from the heat before using.

    Get the milk chocolate Chantilly, beat it with a whisk, by hand or using a mixer, until obtaining a firm Chantilly.

    Keep refrigerated at +4°C until use.

    Choose a pan that is slightly bigger than a large éclair, but not too big. Put the water, the sugar in the pan and start to mix, then add the glucose.

    Heat until the caramel gets to a temperature of 155° C but do not mix it.

    Remove from the heat before using.

    Get the milk chocolate Chantilly, beat it with a whisk, by hand or using a mixer, until obtaining a firm Chantilly.

    Keep refrigerated at +4°C until use.

    voila chef
    Chef's Tips :

    Do not stir the caramel while it is heating up, as this may cause the sugar to crystallize.

    Do not stir the caramel while it is heating up, as this may cause the sugar to crystallize.

    voila chef
    9. Final assembly 9:09
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    TECHNIQUES TAUGHT:

  • Coating with a brush
  • Assembling of an old-fashioned religieuse
  • Sealing with caramel
  • Ingredients:
    voila chef
    Completion:

    Take the largest shortbread disc and place it in front of you on the work surface. Place an empty glass bottle in the centre.

    Take the biggest sablé disc and place it on the countertop, in front of you. Place an empty water bottle at the center of the disc. For starters, take one large éclair, dip its rounded base in the caramel and place it on the sablé, against the bottle. Check that it is straight and that it does not tilt to one side. 

    Be careful, never let your skin touch the caramel, it is extremely hot!

    Then, take another large éclair, dip one of its side in the caramel and affix it against the first éclair. Repeat this step until you have gone around the bottle. Make sure the éclairs are standing straight up and are attached correctly, one against another. At the half mark, you may take the bottle out. To insert the last éclair, use a serrated knife and remove some dough from the first éclair in order to fit the last éclair.

    Once the last eclair has been affixed and placed, pour a little bit of caramel down the side that was left uncovered. If needed, reheat the caramel during the assembly or place it over very low heat.

    Once the base for the first level is done, use a serrated knife and remove the pointed ends of the large eclairs in order to have a level foundation before placing the second sablé disc. Prepare the second disc of sweet dough (10 cm).

    Using a spoon, wrap some caramel around it and place some on top of the ends. Immediately place and center the second sablé disc.

    Following the same method, proceed to assemble the second level of the religieuse with the small eclairs, but without the empty glass bottle. For the first small eclair, only dip its rounded base, place it on the disc and make sure it is aligned with the eclairs on the first level. Hold the eclair until the caramel stiffens.

    Once the eclairs are placed around the disc and the second level is done, cut the tips, pour some caramel and place the third sweet dough disc (8 cm) in the center.

    Place a small dot of caramel in the center and affix the big chou on top of it.

    Place a small dot of caramel in the center of the chou and place the last disc on top of it, level and centered.

    Place a small dot of caramel in the center and affix the last chou.

    Take the largest shortbread disc and place it in front of you on the work surface. Place an empty glass bottle in the centre.

    Take the biggest sablé disc and place it on the countertop, in front of you. Place an empty water bottle at the center of the disc. For starters, take one large éclair, dip its rounded base in the caramel and place it on the sablé, against the bottle. Check that it is straight and that it does not tilt to one side. 

    Be careful, never let your skin touch the caramel, it is extremely hot!

    Then, take another large éclair, dip one of its side in the caramel and affix it against the first éclair. Repeat this step until you have gone around the bottle. Make sure the éclairs are standing straight up and are attached correctly, one against another. At the half mark, you may take the bottle out. To insert the last éclair, use a serrated knife and remove some dough from the first éclair in order to fit the last éclair.

    Once the last eclair has been affixed and placed, pour a little bit of caramel down the side that was left uncovered. If needed, reheat the caramel during the assembly or place it over very low heat.

    Once the base for the first level is done, use a serrated knife and remove the pointed ends of the large eclairs in order to have a level foundation before placing the second sablé disc. Prepare the second disc of sweet dough (10 cm).

    Using a spoon, wrap some caramel around it and place some on top of the ends. Immediately place and center the second sablé disc.

    Following the same method, proceed to assemble the second level of the religieuse with the small eclairs, but without the empty glass bottle. For the first small eclair, only dip its rounded base, place it on the disc and make sure it is aligned with the eclairs on the first level. Hold the eclair until the caramel stiffens.

    Once the eclairs are placed around the disc and the second level is done, cut the tips, pour some caramel and place the third sweet dough disc (8 cm) in the center.

    Place a small dot of caramel in the center and affix the big chou on top of it.

    Place a small dot of caramel in the center of the chou and place the last disc on top of it, level and centered.

    Place a small dot of caramel in the center and affix the last chou.

    voila chef
    Chef's Tips :

    Be careful, never let your skin touch the caramel, it is extremely hot!

    In case of a burn, run the affected area under cold tap water for several minutes. If necessary, consult a physician.

    While assembling the old-fashioned religieuse, check regularly what the religieuse looks like from different angles: from the side, at eye-level and from above. It ensures that the different pieces are aligned and level.

    To move the religieuse, using both thumbs and forefingers, move it while holding both lower sablé discs.

    Be careful, never let your skin touch the caramel, it is extremely hot!

    In case of a burn, run the affected area under cold tap water for several minutes. If necessary, consult a physician.

    While assembling the old-fashioned religieuse, check regularly what the religieuse looks like from different angles: from the side, at eye-level and from above. It ensures that the different pieces are aligned and level.

    To move the religieuse, using both thumbs and forefingers, move it while holding both lower sablé discs.

    voila chef
    10. Finish 3:01
    voila chefMembers-only contentvoila chef
    TECHNIQUES TAUGHT:

  • Using a piping bag
  • Decorating witj a piping bag
  • Ingredients:
    voila chef
    Completion:

    Using a whisk, gently whip up the milk chocolate whipped cream until it is firm.

    Fill a piping bag, fitted with a fluted tip, with the Chantilly.

    Use the piping bag and decorate each gap, between each eclair, with a series of rosettes. Pipe out the same pattern at regular intervals in order to cover all the interstices between the eclairs. 

    Finish by piping a rosette on top of the small chou.

    Using a pair of decorating tweezers, place a few golden leaves on the religieuse.


    And VOILA CHEF, it's ready to eat!

    Using a whisk, gently whip up the milk chocolate whipped cream until it is firm.

    Fill a piping bag, fitted with a fluted tip, with the Chantilly.

    Use the piping bag and decorate each gap, between each eclair, with a series of rosettes. Pipe out the same pattern at regular intervals in order to cover all the interstices between the eclairs. 

    Finish by piping a rosette on top of the small chou.

    Using a pair of decorating tweezers, place a few golden leaves on the religieuse.


    And VOILA CHEF, it's ready to eat!

    voila chef
    Chef's Tips :
    voila chef
    And VOILA CHEF, it's your turn now!
    1. Milk chocolate whipped cream 1:54
    TECHNIQUES TAUGHT:
    Ingredients:

    250 g whipping cream
    100 g milk chocolate

    250 g whipping cream
    100 g milk chocolate

    voila chef
    Preparation:

    In a saucepan, over high heat, bring the whipping cream to the boil.

    Away from the heat, add the chunks of milk chocolate and mix with a whisk until getting a homogeneous texture.

    Place the chocolate Chantilly in a round-bottomed mixing bowl, cover with film wrap to ensure contact.

    Keep refrigerated at +4°C for at least 12 hours.

    In a saucepan, over high heat, bring the whipping cream to the boil.

    Away from the heat, add the chunks of milk chocolate and mix with a whisk until getting a homogeneous texture.

    Place the chocolate Chantilly in a round-bottomed mixing bowl, cover with film wrap to ensure contact.

    Keep refrigerated at +4°C for at least 12 hours.

    voila chef
    Tips from the Chef:

    Using a maryse, scrape the bottom of the pan to check if the mix is homogeneous.

    Using a maryse, scrape the bottom of the pan to check if the mix is homogeneous.

    voila chef
    2. Chocolate Cremeux 5:01
    TECHNIQUES TAUGHT:
    Ingredients:

    250 g whipping cream
    250 ml milk
    90 g egg yolk
    75 g sugar
    300 g dark chocolate
    25 g cocoa paste

    250 g whipping cream
    250 ml milk
    90 g egg yolk
    75 g sugar
    300 g dark chocolate
    25 g cocoa paste

    voila chef
    Preparation:

    In a saucepan, pour the whipping cream, the milk and half the sugar. Mix with a whisk and bring to a boil.
    Pour the other half of the sugar into the egg yolks and whisk until white.

    Once the liquids are brought to the boil, pour half of the mixture on top of the egg yolks and sugar, mix with a whisk then add it to the rest of the milk and cream mixture.


    Over medium heat, cook the mixture and continue to mix with a whisk until you get a custard. The cream is cooked once it reaches a temperature of 82° C.


    Remove the cream from the heat and cool it down by pouring it into a bowl.

    Add the dark chocolate and cocoa paste and mix with a whisk until you have a homogeneous ganache.
    Smooth the cream with a hand blender, without incorporating air.

    Cover with film wrap to ensure contact and refrigerate for at least 4 hours at +4° C.

    In a saucepan, pour the whipping cream, the milk and half the sugar. Mix with a whisk and bring to a boil.
    Pour the other half of the sugar into the egg yolks and whisk until white.

    Once the liquids are brought to the boil, pour half of the mixture on top of the egg yolks and sugar, mix with a whisk then add it to the rest of the milk and cream mixture.


    Over medium heat, cook the mixture and continue to mix with a whisk until you get a custard. The cream is cooked once it reaches a temperature of 82° C.


    Remove the cream from the heat and cool it down by pouring it into a bowl.

    Add the dark chocolate and cocoa paste and mix with a whisk until you have a homogeneous ganache.
    Smooth the cream with a hand blender, without incorporating air.

    Cover with film wrap to ensure contact and refrigerate for at least 4 hours at +4° C.

    voila chef
    Tips from the Chef:

    The yolk of an egg weighs about 20 g.

    Cocoa paste is an unsweetened dark chocolate. It is possible to substitute it for a dark chocolate with a high percentage of cocoa.

    Add half of the sugar to the milk & cream mixture to prevent it from burning.

    If you do not have a thermometer, a few things indicate that the custard is satisfactorily cooked: there are no more bubbles on its surface, it moves more slowly in the pan and it coats the spatula.

    The yolk of an egg weighs about 20 g.

    Cocoa paste is an unsweetened dark chocolate. It is possible to substitute it for a dark chocolate with a high percentage of cocoa.

    Add half of the sugar to the milk & cream mixture to prevent it from burning.

    If you do not have a thermometer, a few things indicate that the custard is satisfactorily cooked: there are no more bubbles on its surface, it moves more slowly in the pan and it coats the spatula.

    voila chef
    3. Choux pastry 9:52
    TECHNIQUES TAUGHT:
    Ingredients:

    250 ml water
    250 ml milk
    250 g butter
    300 g flour
    500 g eggs
    6 g salt
    30 g sugar

    250 ml water
    250 ml milk
    250 g butter
    300 g flour
    500 g eggs
    6 g salt
    30 g sugar

    voila chef
    Preparation:

    Preheat the oven to 160°.

    In a saucepan, melt the butter in the milk and water and bring to the boil.

    Away from the heat, add the flour in one go and, using a spatula, mix until obtaining a homogeneous dough. The end result is a dough called “panade”. In order to get the optimal texture, cook it again over low heat in order to dry it out a little more, while continuing to mix it until the panade does not stick to the bowl.

    Put the panade in a round-bottomed mixing bowl and keep on mixing it with a spatula for another few minutes.

    Gradually add the eggs that have been beat beforehand, while mixing with the spatula.

    Each time the texture becomes homogeneous, add more eggs, until you get the right texture. 

    Fill a piping bag, fitted with a large fluted tip (PF16, E8, F8, ...), with the choux pastry.

    Prepare two baking trays that have been greased and wiped beforehand.

    Pipe out (“coucher”) 10 medium-sized elongated eclairs, measuring about 7 cm in length and pipe out one large chou.

    Fill a piping bag fitted with a 10 mm plain tip and pipe out one small chou.

    On the second baking tray, pipe out 10 large elongated eclairs, measuring about 12 cm in length. 

    Just to be on the safe side, you may want to pipe out a few more eclairs and choux. 

    Bake for 40 minutes at 160° C in a ventilated oven. The eclairs are baked when they are fully puffed-up, golden and hold their shape.

    Preheat the oven to 160°.

    In a saucepan, melt the butter in the milk and water and bring to the boil.

    Away from the heat, add the flour in one go and, using a spatula, mix until obtaining a homogeneous dough. The end result is a dough called “panade”. In order to get the optimal texture, cook it again over low heat in order to dry it out a little more, while continuing to mix it until the panade does not stick to the bowl.

    Put the panade in a round-bottomed mixing bowl and keep on mixing it with a spatula for another few minutes.

    Gradually add the eggs that have been beat beforehand, while mixing with the spatula.

    Each time the texture becomes homogeneous, add more eggs, until you get the right texture. 

    Fill a piping bag, fitted with a large fluted tip (PF16, E8, F8, ...), with the choux pastry.

    Prepare two baking trays that have been greased and wiped beforehand.

    Pipe out (“coucher”) 10 medium-sized elongated eclairs, measuring about 7 cm in length and pipe out one large chou.

    Fill a piping bag fitted with a 10 mm plain tip and pipe out one small chou.

    On the second baking tray, pipe out 10 large elongated eclairs, measuring about 12 cm in length. 

    Just to be on the safe side, you may want to pipe out a few more eclairs and choux. 

    Bake for 40 minutes at 160° C in a ventilated oven. The eclairs are baked when they are fully puffed-up, golden and hold their shape.

    voila chef
    Tips from the Chef:

    Milk gives the choux pastry dough a softer consistency.

    The panade is well-cooked once it does not stick to the bowl and is not runny.

    When you lift the spatula, the choux pastry must have a ribbon texture. If you run your finger or place the spatula at the bottom of the mixing bowl, the choux pastry should be firm enough to hold itself.

    Fill the piping bag half way with the choux pastry, it is easier to pipe it out this way.

    When piping out (“couchage”) the eclair, hold your breath for a more precise and a smoother movement.

    Do not open the oven door while the choux pastry is baking: keeping a constant level of humidity is crucial and it allows the dough to expand. Heat is what gives the dough its firmness.

    Baked choux pastry can be kept in the freezer. Once taken out of the freezer, it should be placed for a brief moment in the oven.

    Milk gives the choux pastry dough a softer consistency.

    The panade is well-cooked once it does not stick to the bowl and is not runny.

    When you lift the spatula, the choux pastry must have a ribbon texture. If you run your finger or place the spatula at the bottom of the mixing bowl, the choux pastry should be firm enough to hold itself.

    Fill the piping bag half way with the choux pastry, it is easier to pipe it out this way.

    When piping out (“couchage”) the eclair, hold your breath for a more precise and a smoother movement.

    Do not open the oven door while the choux pastry is baking: keeping a constant level of humidity is crucial and it allows the dough to expand. Heat is what gives the dough its firmness.

    Baked choux pastry can be kept in the freezer. Once taken out of the freezer, it should be placed for a brief moment in the oven.

    voila chef
    5. Chocolate Icing 5:22
    TECHNIQUES TAUGHT:
    Ingredients:

    400 g fondant
    120 g cocoa paste
    75 g sugar
    50 ml water
    15 g glucose

    400 g fondant
    120 g cocoa paste
    75 g sugar
    50 ml water
    15 g glucose

    voila chef
    Preparation:

    Put the water, the sugar and the glucose in a pan. Let the mixture simmer and make a syrup (a 30° Baume syrup).

    Once boiling, lower the heat and add the fondant.
    Using a spatula, gently mix to homogenize the texture and allow the fondant to melt.

    Off the heat, continue to mix then add the cocoa paste. Stir until the cocoa paste partially melts.

    Over medium heat, mix until obtaining a homogeneous fondant.

    Place in a flat tray or in a microwave-safe container.

    Film on contact and set aside at room temperature.

    Put the water, the sugar and the glucose in a pan. Let the mixture simmer and make a syrup (a 30° Baume syrup).

    Once boiling, lower the heat and add the fondant.
    Using a spatula, gently mix to homogenize the texture and allow the fondant to melt.

    Off the heat, continue to mix then add the cocoa paste. Stir until the cocoa paste partially melts.

    Over medium heat, mix until obtaining a homogeneous fondant.

    Place in a flat tray or in a microwave-safe container.

    Film on contact and set aside at room temperature.

    voila chef
    Tips from the Chef:

    The tray must be at least the size of an éclair but it should not be too big either, so that there is a sufficient amount of icing at the bottom.

    To darken the color of the fondant, simply add a few drops of red food coloring.

    The tray must be at least the size of an éclair but it should not be too big either, so that there is a sufficient amount of icing at the bottom.

    To darken the color of the fondant, simply add a few drops of red food coloring.

    voila chef
    6. Filling the choux and eclairs 4:27
    TECHNIQUES TAUGHT:
    Ingredients:
    voila chef
    Preparation:

    Take out the chocolate cremeux.

    Fill a piping bag fitted with an 8 mm plain tip with the chocolate cream

    Place the baked and cold choux and eclairs in front of you. Using a pointed tip, make some holes at the bottom of the pastry pieces: 3 holes for the large eclairs, 2 holes for the medium-sized eclairs and one hole for the choux.

    Start by filling the choux: insert the tip in the hole and press to fill with crémeux. Once the choux start to swell a little bit and once you start feeling a slight resistance, that means the pastry piece is filled. Get rid of the excess crémeux by scraping the bottom of the chou against the edge of the mixing bowl or by using a small palette knife. Place the choux upside-down with the crémeux side up.

    Then, fill each hole of the eclairs. When filling the last hole, once the crémeux comes out from another hole, it means the éclair is satisfactorily filled. Remove the excess crémeux with the edge of the mixing bowl or with a small palette knife.

    Take out the chocolate cremeux.

    Fill a piping bag fitted with an 8 mm plain tip with the chocolate cream

    Place the baked and cold choux and eclairs in front of you. Using a pointed tip, make some holes at the bottom of the pastry pieces: 3 holes for the large eclairs, 2 holes for the medium-sized eclairs and one hole for the choux.

    Start by filling the choux: insert the tip in the hole and press to fill with crémeux. Once the choux start to swell a little bit and once you start feeling a slight resistance, that means the pastry piece is filled. Get rid of the excess crémeux by scraping the bottom of the chou against the edge of the mixing bowl or by using a small palette knife. Place the choux upside-down with the crémeux side up.

    Then, fill each hole of the eclairs. When filling the last hole, once the crémeux comes out from another hole, it means the éclair is satisfactorily filled. Remove the excess crémeux with the edge of the mixing bowl or with a small palette knife.

    voila chef
    Tips from the Chef:

    Do not overfill the piping bag with crémeux, that way it is much easier to use.

    Do not overfill the piping bag with crémeux, that way it is much easier to use.

    voila chef
    7. Icing of choux and éclairs 5:27
    TECHNIQUES TAUGHT:
    Ingredients:
    voila chef
    Preparation:

    Get the fondant, and soften its texture with a spatula.
    To be used optimally, the fondant should have a temperature of about 35-37°C.

    Heat it up in the microwave and mix well until it reaches this temperature.


    To glaze the eclairs, gently dip the back of the eclairs, parallel to the work surface, with the tip of the eclairs facing you. Move the eclair pointing up towards the work surface, let the fondant drip, and gently remove the excess with your slightly curved index finger, from top to bottom. If necessary, run your finger around the edge of the icing to get a clean finish. Set the eclair down, carefully, icing side up.


    Check the temperature of the fondant regularly and reheat it in the microwave if necessary.

    To glaze the choux, gently dip the top of the choux parallel to the work surface, let the glaze run down while keeping the choux parallel, then run your index finger slightly curved to remove the excess on top.


    Set asidethe filled eclairs and choux at room temperature.

    Get the fondant, and soften its texture with a spatula.
    To be used optimally, the fondant should have a temperature of about 35-37°C.

    Heat it up in the microwave and mix well until it reaches this temperature.


    To glaze the eclairs, gently dip the back of the eclairs, parallel to the work surface, with the tip of the eclairs facing you. Move the eclair pointing up towards the work surface, let the fondant drip, and gently remove the excess with your slightly curved index finger, from top to bottom. If necessary, run your finger around the edge of the icing to get a clean finish. Set the eclair down, carefully, icing side up.


    Check the temperature of the fondant regularly and reheat it in the microwave if necessary.

    To glaze the choux, gently dip the top of the choux parallel to the work surface, let the glaze run down while keeping the choux parallel, then run your index finger slightly curved to remove the excess on top.


    Set asidethe filled eclairs and choux at room temperature.

    voila chef
    Tips from the Chef:

    If you do not have a  thermometer, you can test the temperature with the back of your finger. The fondant should be at a temperature similar to your body temperature.

    If the fondant is too thick at 35-37°C, add a few drops of water or a few drops of 30° Baumé syrup.

    If you do not have a  thermometer, you can test the temperature with the back of your finger. The fondant should be at a temperature similar to your body temperature.

    If the fondant is too thick at 35-37°C, add a few drops of water or a few drops of 30° Baumé syrup.

    voila chef
    8. Caramel and finalizing the Chantilly 3:13
    TECHNIQUES TAUGHT:
    Ingredients:

    500 g sugar
    125 g glucose
    100 ml water

    500 g sugar
    125 g glucose
    100 ml water

    voila chef
    Preparation:

    Choose a pan that is slightly bigger than a large éclair, but not too big. Put the water, the sugar in the pan and start to mix, then add the glucose.

    Heat until the caramel gets to a temperature of 155° C but do not mix it.

    Remove from the heat before using.

    Get the milk chocolate Chantilly, beat it with a whisk, by hand or using a mixer, until obtaining a firm Chantilly.

    Keep refrigerated at +4°C until use.

    Choose a pan that is slightly bigger than a large éclair, but not too big. Put the water, the sugar in the pan and start to mix, then add the glucose.

    Heat until the caramel gets to a temperature of 155° C but do not mix it.

    Remove from the heat before using.

    Get the milk chocolate Chantilly, beat it with a whisk, by hand or using a mixer, until obtaining a firm Chantilly.

    Keep refrigerated at +4°C until use.

    voila chef
    Tips from the Chef:

    Do not stir the caramel while it is heating up, as this may cause the sugar to crystallize.

    Do not stir the caramel while it is heating up, as this may cause the sugar to crystallize.

    voila chef
    9. Final assembly 9:09
    TECHNIQUES TAUGHT:
    Ingredients:
    voila chef
    Preparation:

    Take the largest shortbread disc and place it in front of you on the work surface. Place an empty glass bottle in the centre.

    Take the biggest sablé disc and place it on the countertop, in front of you. Place an empty water bottle at the center of the disc. For starters, take one large éclair, dip its rounded base in the caramel and place it on the sablé, against the bottle. Check that it is straight and that it does not tilt to one side. 

    Be careful, never let your skin touch the caramel, it is extremely hot!

    Then, take another large éclair, dip one of its side in the caramel and affix it against the first éclair. Repeat this step until you have gone around the bottle. Make sure the éclairs are standing straight up and are attached correctly, one against another. At the half mark, you may take the bottle out. To insert the last éclair, use a serrated knife and remove some dough from the first éclair in order to fit the last éclair.

    Once the last eclair has been affixed and placed, pour a little bit of caramel down the side that was left uncovered. If needed, reheat the caramel during the assembly or place it over very low heat.

    Once the base for the first level is done, use a serrated knife and remove the pointed ends of the large eclairs in order to have a level foundation before placing the second sablé disc. Prepare the second disc of sweet dough (10 cm).

    Using a spoon, wrap some caramel around it and place some on top of the ends. Immediately place and center the second sablé disc.

    Following the same method, proceed to assemble the second level of the religieuse with the small eclairs, but without the empty glass bottle. For the first small eclair, only dip its rounded base, place it on the disc and make sure it is aligned with the eclairs on the first level. Hold the eclair until the caramel stiffens.

    Once the eclairs are placed around the disc and the second level is done, cut the tips, pour some caramel and place the third sweet dough disc (8 cm) in the center.

    Place a small dot of caramel in the center and affix the big chou on top of it.

    Place a small dot of caramel in the center of the chou and place the last disc on top of it, level and centered.

    Place a small dot of caramel in the center and affix the last chou.

    Take the largest shortbread disc and place it in front of you on the work surface. Place an empty glass bottle in the centre.

    Take the biggest sablé disc and place it on the countertop, in front of you. Place an empty water bottle at the center of the disc. For starters, take one large éclair, dip its rounded base in the caramel and place it on the sablé, against the bottle. Check that it is straight and that it does not tilt to one side. 

    Be careful, never let your skin touch the caramel, it is extremely hot!

    Then, take another large éclair, dip one of its side in the caramel and affix it against the first éclair. Repeat this step until you have gone around the bottle. Make sure the éclairs are standing straight up and are attached correctly, one against another. At the half mark, you may take the bottle out. To insert the last éclair, use a serrated knife and remove some dough from the first éclair in order to fit the last éclair.

    Once the last eclair has been affixed and placed, pour a little bit of caramel down the side that was left uncovered. If needed, reheat the caramel during the assembly or place it over very low heat.

    Once the base for the first level is done, use a serrated knife and remove the pointed ends of the large eclairs in order to have a level foundation before placing the second sablé disc. Prepare the second disc of sweet dough (10 cm).

    Using a spoon, wrap some caramel around it and place some on top of the ends. Immediately place and center the second sablé disc.

    Following the same method, proceed to assemble the second level of the religieuse with the small eclairs, but without the empty glass bottle. For the first small eclair, only dip its rounded base, place it on the disc and make sure it is aligned with the eclairs on the first level. Hold the eclair until the caramel stiffens.

    Once the eclairs are placed around the disc and the second level is done, cut the tips, pour some caramel and place the third sweet dough disc (8 cm) in the center.

    Place a small dot of caramel in the center and affix the big chou on top of it.

    Place a small dot of caramel in the center of the chou and place the last disc on top of it, level and centered.

    Place a small dot of caramel in the center and affix the last chou.

    voila chef
    Tips from the Chef:

    Be careful, never let your skin touch the caramel, it is extremely hot!

    In case of a burn, run the affected area under cold tap water for several minutes. If necessary, consult a physician.

    While assembling the old-fashioned religieuse, check regularly what the religieuse looks like from different angles: from the side, at eye-level and from above. It ensures that the different pieces are aligned and level.

    To move the religieuse, using both thumbs and forefingers, move it while holding both lower sablé discs.

    Be careful, never let your skin touch the caramel, it is extremely hot!

    In case of a burn, run the affected area under cold tap water for several minutes. If necessary, consult a physician.

    While assembling the old-fashioned religieuse, check regularly what the religieuse looks like from different angles: from the side, at eye-level and from above. It ensures that the different pieces are aligned and level.

    To move the religieuse, using both thumbs and forefingers, move it while holding both lower sablé discs.

    voila chef
    10. Finish 3:01
    TECHNIQUES TAUGHT:
    Ingredients:
    voila chef
    Preparation:

    Using a whisk, gently whip up the milk chocolate whipped cream until it is firm.

    Fill a piping bag, fitted with a fluted tip, with the Chantilly.

    Use the piping bag and decorate each gap, between each eclair, with a series of rosettes. Pipe out the same pattern at regular intervals in order to cover all the interstices between the eclairs. 

    Finish by piping a rosette on top of the small chou.

    Using a pair of decorating tweezers, place a few golden leaves on the religieuse.


    And VOILA CHEF, it's ready to eat!

    Using a whisk, gently whip up the milk chocolate whipped cream until it is firm.

    Fill a piping bag, fitted with a fluted tip, with the Chantilly.

    Use the piping bag and decorate each gap, between each eclair, with a series of rosettes. Pipe out the same pattern at regular intervals in order to cover all the interstices between the eclairs. 

    Finish by piping a rosette on top of the small chou.

    Using a pair of decorating tweezers, place a few golden leaves on the religieuse.


    And VOILA CHEF, it's ready to eat!

    voila chef
    Tips from the Chef:
    voila chef
    4. Sweet chocolate dough 7:05
    TECHNIQUES TAUGHT:
    Ingredients:

    110 g flour
    50 g confectioner's sugar
    20 g cocoa
    70 g almond powder
    130 g butter
    20 g egg yolk
    1 pinch of salt

    110 g flour
    50 g confectioner's sugar
    20 g cocoa
    70 g almond powder
    130 g butter
    20 g egg yolk
    1 pinch of salt

    voila chef
    Preparation:

    Preheat the oven to 160°C.

    In the bowl of the mixer fitted with a flat beater attachment, add the flour, the almond powder, the confectioner’s sugar, the salt, the cocoa powder and the butter.

    At medium speed and using a flat attachment, mix the ingredients in order to make a sablage, which consists of mixing the dry ingredients and the butter until obtaining a sandy texture.

    Add the egg yolks and briefly return to the mixer with the flat attachment in order to get a very homogeneous dough.


    Dust the countertop and place the dough ball on it. Slightly flatten it and shape it into a square.

    Roll out the dough between two sheets of parchment paper that have been dusted with flour then, using a rolling pin, roll out the dough along its width and length.

    Using the cookie cutters, cut out 4 discs of 6, 8, 10 and 12 cm in diameter, respectively.

    Lay them gently on a baking tray on top of which a perforated silicon baking mat has been placed.

    Bake in a ventilated oven at 160°C for 15 minutes.

    Preheat the oven to 160°C.

    In the bowl of the mixer fitted with a flat beater attachment, add the flour, the almond powder, the confectioner’s sugar, the salt, the cocoa powder and the butter.

    At medium speed and using a flat attachment, mix the ingredients in order to make a sablage, which consists of mixing the dry ingredients and the butter until obtaining a sandy texture.

    Add the egg yolks and briefly return to the mixer with the flat attachment in order to get a very homogeneous dough.


    Dust the countertop and place the dough ball on it. Slightly flatten it and shape it into a square.

    Roll out the dough between two sheets of parchment paper that have been dusted with flour then, using a rolling pin, roll out the dough along its width and length.

    Using the cookie cutters, cut out 4 discs of 6, 8, 10 and 12 cm in diameter, respectively.

    Lay them gently on a baking tray on top of which a perforated silicon baking mat has been placed.

    Bake in a ventilated oven at 160°C for 15 minutes.

    voila chef
    Tips from the Chef:

    The flat blade is the food processor's attachment that allows you to mix without incorporating air, therefore it is perfect for sanding doughs.

    Sanding is the result of mixing the dry ingredients with the butter until a sand-like texture is obtained.

    Do not overmix the sweet dough and do not give it too much body. Kneading the dough would allow the gluten to give elasticity to the dough.

    The remaining dough can be kept in the freezer for future use: chocolate pie crust, shortbread cookies, ...

    Do not rely on the color of the dough to determine whether the dough is baked or not because the color of the dough is biased by its cocoa content.

    The flat blade is the food processor's attachment that allows you to mix without incorporating air, therefore it is perfect for sanding doughs.

    Sanding is the result of mixing the dry ingredients with the butter until a sand-like texture is obtained.

    Do not overmix the sweet dough and do not give it too much body. Kneading the dough would allow the gluten to give elasticity to the dough.

    The remaining dough can be kept in the freezer for future use: chocolate pie crust, shortbread cookies, ...

    Do not rely on the color of the dough to determine whether the dough is baked or not because the color of the dough is biased by its cocoa content.

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