Elderflower and Lemon Verbena Religieuses

Ingredients

• Water125g
• Whole milk125g
• Unsalted butter110g
• Caster sugar10g
• Fine salt4g
• Plain flour140g
• Eggs4 large
• Pearl sugar (for craquelin tops)30g
• Whole milk (for crème diplomate)400g
• Fresh lemon verbena leaves12g
• Elderflower cordial40g
• Egg yolks4
• Caster sugar (for crème)80g
• Cornflour30g
• Unsalted butter (for crème)30g
• Double cream200g
• Gelatin sheets3g
• White fondant icing200g
• Elderflower cordial (for glaze)20g
• Green food colouring (optional)1 drop

Method

1. 1.Infuse: Heat 400g milk with verbena leaves to a gentle simmer. Cover and steep 20 minutes, then strain.
2. 2.Bloom gelatin sheets in cold water for 5 minutes.
3. 3.Make pastry cream (crème pâtissière): Whisk yolks, 80g sugar, and cornflour. Bring infused milk to a boil, pour over yolk mix, return to pan, cook stirring until thick. Add 30g butter and squeezed gelatin, stir smooth. Add elderflower cordial. Press cling film to surface, chill until cold.
4. 4.Whip double cream to soft peaks. Fold into chilled pastry cream to make crème diplomate. Chill.
5. 5.Make choux: Bring water, milk, 110g butter, sugar, and salt to a full boil. Add flour all at once, beat vigorously until dough pulls clean from the pan.
6. 6.Cool dough 5 minutes, then beat in eggs one at a time until smooth, glossy, and ribbon-falls from the spoon.
7. 7.Pipe 12 large rounds (5cm) and 12 small rounds (2.5cm) onto lined baking trays. Dust lightly with pearl sugar.
8. 8.Bake at 190°C for 25 minutes for large, 18 minutes for small — do not open the oven. Cool completely on a rack.
9. 9.Snip a small hole in the base of each choux. Fill generously with crème diplomate using a piping bag fitted with a small plain nozzle.
10. 10.Warm fondant gently with 20g elderflower cordial and one drop of green colouring until fluid. Dip the top of each choux.
11. 11.Assemble: Set one small choux on top of each large choux immediately while the fondant is still tacky. Chill 30 minutes before serving.