Strawberry religious

For 4 to 5 strawberry religious

Crackers
✔50g butter
✔50g flour
✔50g brown sugar

Mix all the ingredients together, roll out between two sheets, place in the freezer for a few minutes and then cut out circles the diameter of your choux (of two sizes).

Choux pastry
✔60g water
✔60g milk
✔70g flour
✔55g butter
✔Salt
✔1 teaspoon sugar
✔2 or 3 eggs (depending on their size)

In a saucepan heat the water, milk, butter, salt and sugar. Remove from the heat and add the flour all at once. Mix well to dry the dough for 2 to 3 minutes. Then add the beaten eggs gradually, mixing well between each egg. Poach the choux of two different sizes on a baking tray covered with a silpat micro perforated baking mat. Place a disc of cracker on each puff. Bake at 170°C for 35 to 40 minutes. Leave to cool.

For the custard
✔300ml milk
✔60g sugar
✔2 egg yolks
✔20g cornflour
Optional: Rum or Kirsch

In a saucepan, heat the milk. In a bowl, mix the yolks, sugar and then the cornflour. Pour the hot milk over it. Return to the saucepan and heat without stopping to stir until the cream thickens. If you wish, you can add a capful of rum. Set aside in a cool place.

Strawberry compote
✔50g mixed strawberries
✔10g caster sugar
✔1g NH pectin
In a small bowl, combine the sugar and pectin. In a small saucepan, heat the mixed strawberries. When boiling, add the sugar and pectin mixture and cook for 1 minute without stopping stirring. Turn off the heat. Fill a piping bag and set aside.

Assembly
✔Dice fresh strawberries
✔Compote of strawberries
✔White fondant
✔Red colouring
Fill the custard into a piping bag. Make small holes under your choux. Fill the large choux with pastry cream. Add diced strawberries. Garnish the small choux with pastry cream and strawberry compote. Heat the white fondant with the colouring in a bain-marie without exceeding 37°C. Dip your choux into the fondant. Place a small choux on top of a large choux. I decorated by adding fresh mint leaves, sesame seeds and a little edible gold leaf.