Lemon Religieuses with Cracker

Ingredients

• 50 g Unsalted butter (softened, ideally in the microwave at low power)
• 50 g Brown sugar (moist brown sugar)
• 50 g All-purpose flour (sift before use)
• 1 g Yellow food coloring powder (a pinch, to incorporate into the butter)
• 75 g Whole milk (or 75 ml)
• 75 g Water (or 75 ml, at room temperature)
• 70 g Butter (for choux pastry) (unsalted, cut into cubes)
• 80 g Type 55 flour (sift)
• 3 Eggs (large, at room temperature)
• 1 pinch Salt
• 200 ml Fresh lemon juice (about 4 lemons)
• 1 tsp Untreated lemon zest (finely grated zest)
• 3 Egg yolks (separated from whites)
• 2 Whole eggs (for the lemon mousse)
• 200 g Granulated sugar
• 40 g Cornstarch (Maïzena)
• 50 g Butter (for hot incorporation) (softened)
• 200 g Butter (for finishing, cold) (softened, very cold)
• 20 g Dark chocolate (for decorating, melted)

Instructions

1. Prepare the cracker

   Soften the butter in the microwave at low power, then mix it with the brown sugar, yellow coloring, and flour until a homogeneous dough is obtained.

   Time: PT10M

2. Roll out and chill the cracker

   Roll the dough between two sheets of parchment paper to about 2 mm thickness, fold the paper and place in the freezer for 15 minutes to firm up.

   Time: PT10M

3. Bring the milk/water/butter mixture to a simmer

   In a saucepan, heat the milk, water, butter and pinch of salt until it simmers.

   Time: PT5M

   Temperature: 100°C

4. Incorporate the flour and dry the dough

   Remove the saucepan from the heat, add the flour all at once, stir vigorously until the dough pulls away from the sides, then return to low heat for 1‑2 minutes to dry.

   Time: PT5M

5. Incorporate the eggs

   Transfer the dough to a bowl, let it cool slightly, then add the eggs one by one (or partially) mixing well between each addition until the dough reaches a consistency where a spoonful does not tear.

   Time: PT5M

6. Pipe the choux

   Fill a pastry bag fitted with a medium tip and pipe choux of 6 cm diameter onto a silicone mat-covered tray, in a staggered pattern. Also pipe 8 small choux for the tops.

   Time: PT10M

7. Bake the choux

   Bake in a preheated oven at 180°C for 20‑25 minutes. The small choux will be done a few minutes before the large ones.

   Time: PT25M

   Temperature: 180°C

8. Cool the choux

   Remove the choux from the oven, place them on a rack and let cool completely before filling.

   Time: PT10M

9. Prepare the lemon mousse (mousseline)

   Heat the lemon juice with the zest; meanwhile whisk the egg yolks, whole eggs, sugar and cornstarch. When the mixture reaches the first boil, pour in the hot lemon juice, return to heat for 30 seconds, remove from heat, incorporate 50 g butter, then let cool in a bain‑marie or at room temperature.

   Time: PT15M

   Temperature: 90°C

10. Whip the lemon mousse

    Pour the cooled cream into the mixer bowl, whisk lightly then incorporate the 200 g cold butter (softened) until a light, airy mousse is obtained.

    Time: PT5M

11. Cut and fill the religieuses

    Using a knife, cut off the tops of the large and small choux (about one third). Fill the base with lemon mousse using a ridged pastry bag, place the top, add a small dollop of mousse in the center, then decorate with a small disc of melted chocolate.

    Time: PT15M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

45 g

Fat

15 g

Fiber

1 g