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Is This what love tastes like?

LEMON ROSE RELIGIEUSE by Grace Bilodeau

Is this what love tastes like? It makes you pucker and blush! With the subtle-sweetness of florality for cliché’s sake.


This dessert is comprised of five parts: lemon curd, choux pastry, craquelin, rose glaze, and buttercream.

1) Lemon Curd:
.25 oz lemon zest
6 oz lemon juice
.5 oz butter
5 oz sugar
5 yolks
.7 oz corn starch

  • Whisk zest, juice, and butter in a pot over medium heat.

  • Whisk sugar and cornstarch together. Whisk in yolks.

  • Temper the egg mixture into the juice mixture over medium heat.

  • Whisk until thick and slightly bubbly.

  • Strain through a chinois and cover with plastic until set

2) Choux:
9 oz milk
9 oz water
Pinch of salt
2 oz butter
2.8 oz flour
2 eggs

*this makes nearly twice as many pastry puffs as you would need, but gives you the ability to select the best looking ones to serve.

  • Whisk the milk, water, salt and butter over medium heat until melted.

  • Once melted, remove from heat an add the entire quantity of flour. Stir with a wooden spoon.

  • Return to medium heat, and continue stirring the mass until a thin film coats the bottom of the pot.

  • Remove the dough from the pot and place in a mixer with a paddle attachment. Set the mixer to low-medium speed. Once the dough is cooler (as in: not hot-off-the-burner, but still warm) add in the eggs and continue to mix for a minute or two.

  • Put the dough in a piping bag with a large, circular pastry tip (just smaller than a dime)

  • Pipe the dough onto a silpat mat. You will need two sizes. For the bottom pastry, about 2.5” across. For the top pastry, about 1.25” across.

3) Craquelin:
1.5 oz butter
1.5 oz brown sugar
Pinch of salt
1.75 oz flour

  • Mix all ingredients together in a mixer.

  • Roll out on a floured surface until thin (like a nickel)

  • Place on top of piped choux

BAKE CHOUX/CRAQUELIN AT 400 FOR 6 MINUTES, ROTATE, SET FOR 5 MINUTES AND CHECK FOR UNIFORM GOLDEN BROWNNESS

4) Rose Glaze:
1 cup confectioners sugar
Rose water *to taste and *to texture
2-3 drops red food coloring

  • Mix all ingredients together. If you find that you wish your glaze to be thicker, add more confectioners sugar. If you wish for it to be thinner, add more rose water. For this dessest, I prefered the glaze to be thick, yet spreadable with an offset.

5) Buttercream:
.25 cup egg whites
2 oz sugar
4 oz SOFT ROOM TEMP. butter
.25 t vanilla (with seeds, if attainable)
1.5 oz confectioner sugar

  • Whisk the egg whites and the sugar over heat until the sugar is dissolved and you can’t feel the granules.

  • Beat the egg white/sugar combo on high until stiff peaks form.

  • Add in SOFT butter and vanilla

  • Whip until homogeneous

  • Add in confectioners sugar and whip until homogenous again.

TO COMPOSE:

  1. Cut small holes in the bottom of the cooked choux. Pipe both the larger and smaller choux with the lemon curd.

  2. Dip the top of the choux in the rose glaze. Feel free to spread around with an offset for the desired thickness (and side-drip)

  3. While the glaze is still wet, stack the smaller piped choux on top of the larger piped choux.

  4. With the buttercream, use any tip (I used a small star tip to make small kisses) to hide the seam from larger to smaller.

  5. Add a small piped rosette (or any decoration) on top of the smaller stacked cream puff.

  6. Add a garnish (I used a strip of lemon peel. A rose petal could also have been adorable)