Dark Chocolate and Passionfruit Religieuse with Pistachios and Crushed Fleur De Sel Brittle
60g butter, diced
3/4 cup plain flour, sifted
2 tsp. castor sugar
3 large eggs
1 cup full cream milk
3 egg yolks
1/3 cup sugar
2 tbsp corn flour
½ cup cream
3 passion fruits
130g dark chocolate, chopped
Finely chopped pistachios to decorate
Finely crushed fleur de sel brittle (recipe here), I only used 1/4 quantity
¼ cup cream, whipped
Preheat oven to 200C fan bake. Grease and line a baking tray with baking paper. Set aside.
Place the water and butter in a medium pot and heat to a rolling boil. Once the butter is fully melted, add the flour all at once and beat over the heat with a wooden spoon until the mixture leaves the sides of the saucepan and starts to crust a little on the base of the pan, about 1 minute.
Remove from the heat and transfer the batter to a cake mixer or large mixing bowl. Add sugar and vanilla and beat for 20 seconds before beating in the eggs one at a time. Transfer to a piping bag fitted with a 1 cm circle nozzle.
Pipe out into 5 small mounds, about the diameter of a $2 coin, and 5 large mounds about 4 cm in diameter, spacing them apart as they puff up a fair amount. There will be some of the choux pastry left over so you can pipe that out too and use them in future if you like.
Bake in the pre-heated oven for about 12-15 minutes, or until puffed and golden, then keep the oven door open ajar with a wooden spoon and bake for a further 10 minutes to dry out. Remove from the oven and let cool.
For the filling, bring the milk to a simmer over a medium heat. While the milk is heating, beat together the egg yolks, sugar and corn flour until thick and pale. Once the milk has been brought to a simmer, slowly pour half over the egg yolk mixture and whisk immediately until combined. Pour it back into the pot with the remaining milk and whisk constantly over a medium-low heat until it has thickened. Remove from the heat and transfer to a bowl. Cover with cling-film so that it is touching the surface of the custard (to prevent skin forming) and place in the fridge until cold. While it is chilling, beat the cream until stiff peaks, set aside, as remove the pulp from the 3 passion fruits. Once the custard is chilled completely, remove from the fridge and beat a little until smooth. Add the whipped cream and passion-fruit pulp and gently fold in until combined. Place into a piping bag fitted with a filling nozzle and place in the fridge to chill.
For the chocolate topping, place the chocolate in a bowl, set aside. Melt together the cream and butter and bring to simmer. Once it has been brought to a simmer, pour over the chopped chocolate and stir until all the chocolate has melted. Dip the tops of each choux puff into it and before it sets, sprinkle over the pistachios on the large puffs and the brittle on the smaller ones (or you can just do a mixture on both). Fill the choux puffs with the passionfruit filling from the bottom, then place once small puff on top of each large puff. Pipe the extra whipped cream around the bottom of each small puff and decorate with edible flowers.