Award-winning Pastry Artisan Francois Mellet’s Mango Passionfruit Religieuse is a dessert designed for Easter with its crisp, cookie-covered French cream puff, luxurious fondant icing, unique textures from France, and delightful flavors from the tropics.
CRAQUELIN • PATE a CHOUX • MANGO PASSION CREAM • FONDANT ICING
Soft 82% Butter 200 g / 7 oz
Cake Flour (Sifted) 240 g / 8.5 oz
Brown Sugar 240 g / 8.5 oz
Vanilla Paste 1 TSP 1 TSP
Mix all ingredients in a mixer with the paddle attachment. Roll in between two plastic sheets. Freeze. Once frozen, cut into desired sized circles.
2. PATE a CHOUX
Whole Milk 125 g / 4.5 oz
Water 125 g / 4.5 oz
82% Butter 110 g / 4 oz
Granulated Sugar 5 g / 1 Pinch
Salt 5 g / 1 Pinch
Cake Flour 140 g / 5 oz
Fresh Whole Eggs 250 g / 7 oz
In a pan, bring the milk, water, salt, sugar and butter to a boil. Add the flour and cook until dry (about one minute.) Transfer the cooked mixture to a mixer with the paddle attachment, add the eggs in several steps. Using a pastry bag with desired size tip, pipe the choux paste into desired sizes. Place craqulin on top. In a conventional oven at 230˚C/450˚F, put the tray of choux paste then turn off the oven for 15 minutes. Turn the oven back on at 170˚C/350˚F and finish baking.
3. MANGO PASSION CREAM
Milk 240 g / 8.4 oz
Mango Puree 350 g / 12.3 oz
Passion Fruit Puree 450 g / 15.8 oz
Egg Yolks 240 g / 8.4 oz
Sugar 200 g / 7 oz
Hot Process Pastry Cream 70 g / 2.4 oz
Butter 70 g / 2.4 oz
Bring both purees, milk, part of the sugar to a simmer on the stove. In a bowl, mix together the egg yolks with the remaining sugar, add the hot process custard powder, mix well. Once the purees comes to a simmer, temper part of the purees into the egg yolk mixture, return to the stove and cook for 2 minutes. Off the stove, add the butter, cover with plastic wrap touching the cream and store in the fridge. Use as needed.
4. FONDANT ICING
Fondant Patissier Icing 800 g / 28.2 oz
Simple Syrup 35 g / 1.2 oz
Glucose Syrup 50 g / 1.8 oz
Water Based Food Coloring (as needed)
Mix the fondant with the food coloring, ad the syrup and glucose and bring slowly to a temperature of 40˚C/104˚F. Use at a final temperature at around 30˚C/86˚F.
Fill the cream puff with the mango passion cream. Ice each cream puff with the colored fondant. Display a white chocolate flower on the large cream puff, add the smaller cream puff on top. Decorate the small cream puff with two white chocolate ears.