Choux religieuse



  1. Place Macphie Choutex in a bowl fitted with a paddle, add the cold water and beat on slow speed for 2 minutes, scrape down.  Beat for a further 6-7 minutes on middle speed until a pipeable consistency is obtained.

  2. To make the craquelin, mix the softened unsalted butter, demerara sugar and plain flour to form a paste. Then roll between parchment paper to the thickness of a 50p.  Freeze then cut half into 10cm rounds, and half into 6cm rounds.

  3. Pipe the choux in rounds , half medium sized, half small on a lined baking tray, then place the circles of craquelin on top. Bake at 200°C for 30-40 minutes.

  4. When cooled, sprinkle with Macphie Sweet Snow® whip the Macphie Mactop® Extra and use to fill both choux from the bottom. Pipe a collar on the larger choux then place the smaller choux on top. Pipe a small rosette on the top and garnish with gold leaf.