Violet and Honey Religieuses

Ingredients

• Water125g
• Whole milk125g
• Unsalted butter110g
• Caster sugar5g
• Fine salt4g
• Plain flour150g
• Whole eggs4 (approx. 220g)
• Whole milk (for craquelin)30g
• Unsalted butter (for craquelin)50g
• Demerara sugar60g
• Plain flour (for craquelin)60g
• Violet food colouring (gel)2g
• Whole milk (for diplomat)375g
• Egg yolks4 (approx. 80g)
• Caster sugar (for diplomat)80g
• Cornflour30g
• Violet extract6g
• Unsalted butter (for diplomat)30g
• Gelatine sheets (silver)4g
• Double cream (35% fat)250g
• Wildflower honey80g
• White chocolate (35%)200g
• Double cream (for glaze)80g
• Violet food colouring (for glaze)2g
• Crystallised violets12 pieces
• Edible gold leafas needed

Method

1. 1.Make craquelin: mix butter, demerara sugar, flour, and violet colouring into a smooth dough. Roll to 2mm between parchment, freeze until firm.
2. 2.Punch out 12 discs at 5cm and 12 discs at 3cm. Keep frozen until needed.
3. 3.Make choux: bring water, milk, butter, sugar, and salt to a full boil. Add flour all at once, stir vigorously over heat until the dough pulls cleanly from the pan (about 2 min).
4. 4.Transfer to a stand mixer, beat on medium to release steam for 1 min. Add eggs one at a time until the batter falls in a slow ribbon.
5. 5.Pipe 12 large mounds (5cm) and 12 small mounds (3cm) onto lined trays. Crown each with the matching frozen craquelin disc.
6. 6.Bake at 170°C (fan) for 28–32 min until deep golden and hollow-sounding. Do not open the oven in the first 20 min. Cool completely on a wire rack.
7. 7.Make violet diplomat cream: bloom gelatine in cold water. Whisk yolks, sugar, and cornflour together.
8. 8.Heat milk to a simmer, pour over yolk mixture, whisk, then return to the pan. Cook over medium heat, stirring constantly, until thickened. Off the heat, stir in butter, violet extract, and squeezed gelatine.
9. 9.Press cling film directly onto the surface and chill until cold (at least 2 hours). Whip double cream to soft peaks. Fold the cold crème pâtissière until smooth, then fold in whipped cream in two additions.
10. 10.Make honey glaze: warm cream and honey together. Pour over chopped white chocolate, stir until smooth. Add violet colouring, stir to combine. Use at 35°C.
11. 11.Fill choux: pierce the base of each shell. Pipe diplomat cream generously into each large and small choux using a 6mm plain tip.
12. 12.Dip the tops of all filled choux into the violet honey glaze. Let set for 2 min.
13. 13.Assemble religieuses: place a small choux on top of each large choux, pressing gently. The glaze acts as the adhesive.
14. 14.Finish each with a crystallised violet and a small touch of gold leaf. Serve within 4 hours of assembly.