Blackcurrant and Verbena Religieuses

Ingredients

• Water125g
• Whole milk125g
• Unsalted butter110g
• Caster sugar5g
• Fine salt3g
• Bread flour140g
• Whole eggs230g (approx. 4–5 eggs)
• Fresh blackcurrant purée200g
• Caster sugar (for curd)100g
• Whole eggs (for curd)100g (approx. 2 eggs)
• Egg yolks (for curd)40g (approx. 2 yolks)
• Unsalted butter (for curd)120g, cold, cubed
• Fresh lemon verbena leaves15g
• Double cream250g
• White chocolate80g
• Isomalt150g
• Purple food colouring (oil-based)as needed
• Freeze-dried blackcurrant powder10g
• Pearl sugar20g

Method

1. 1.Make the choux (pâte à choux): bring water, milk, butter, sugar, and salt to a rolling boil. Add flour all at once, beat vigorously over medium heat until the dough pulls clean from the sides, about 2 min.
2. 2.Transfer dough to a stand mixer. Beat on medium, adding eggs one at a time until the batter falls from the paddle in a slow ribbon.
3. 3.Pipe 12 large rounds (5cm) and 12 small rounds (3cm) onto lined trays. Dust lightly with freeze-dried blackcurrant powder and pearl sugar.
4. 4.Bake at 180°C fan for 28 min (large) and 22 min (small). Do not open the oven. Cool completely on a wire rack.
5. 5.Make the blackcurrant curd: heat purée with sugar in a saucepan. Whisk eggs and yolks together, temper in the hot purée, return to heat, cook stirring until 84°C.
6. 6.Blend in cold butter with a stick blender until smooth. Press cling film on the surface, chill for at least 4 hours.
7. 7.Infuse verbena cream: heat double cream to 65°C, add verbena leaves, cover and steep 20 min. Strain, reweigh to 250g.
8. 8.Melt white chocolate. Pour warm verbena cream over chocolate, emulsify with a stick blender. Chill overnight. Whip to soft peaks before using.
9. 9.Whip the chilled blackcurrant curd until smooth. Fold in half the verbena cream to lighten. Keep the remaining verbena cream for topping.
10. 10.Poke a hole in the base of each choux. Fill large choux with blackcurrant-verbena cream, small choux with pure blackcurrant curd.
11. 11.Make the isomalt glaze: melt isomalt to 160°C, add purple colouring. Dip the top of each choux quickly. Let set on a silicone mat.
12. 12.Stack one small choux on top of each large choux, pressing gently so they adhere. Pipe a small rosette of whipped verbena cream at the join. Serve within 3 hours.