Salted butter caramel “Religieuse” by Michalak

Difficult recipe
Preparation time: 90 min
Could not make the same “skirt” as his as her uses a special ordered mould
Eventhough I tried it is very difficult/impossible to achieve.
Chou Pastry
50g salted butter
60g brown sugar
60g flour type 45
Mix the softened butter with the sugar and add the flour.
Lay on a baking sheet and make shape of 15 circles, and 15 circles 5cm, 2cm.
Store in the freezer until use.
In a pipping bag lay 15 large chou  6cm diameter
and 15 small 3cm.
The creamy butter salted caramel:
You need 30 g per large chou and 10 g per small.
105g caster sugar
270g milk
40g egg yolk (about 2 pcs)
20g corn starch
150g salted butter
Hand whisk egg yolks and cornstarch.
Boil milk and set aside.
In a heavy saucepan, make a caramel using only sugar.
As Soon as it reaches a golden color, remove from the heat and add hot milk, very gradually. Remain cautious you can burn yourself.
Put it back to the hob and heat until you get a nice homogeneous texture and golden color. Remove from the heat.
Then add egg yolks, mix well and put it back on the hob.
 Over high heat to thicken, stirring constantly.
Set aside in a bowl with cling film in contact.
When the cream reaches about 50 °, mix in the electric hand blender and add the softened butter gradually.
Place the cream right away in your piping bag with the nozzle of your choice store in the Fridge Michalak recommends you do the day before if not at least 4 hours before use.
For the edge made out of caramel,
I melted sugar dry with glucose 30% of the amount of sugar.
Once I reach a golden color I poured on a baking pastry square  shape. Immediately, I apply another baking sheet on top and I press with my gloves to obtain a thin layer of caramel.
Straight after with a knife I shape a square.
Wait for a few seconds and it is ready to use.
First fill the Religieuse, make a small hole on the top of each Chou , and garnish generously with creamy caramel.
Cut the base of the small cabbage.
Set aside.
250g white fondant pastry
A pinch of powdered caramel color
A pinch of sugar canne
vanilla extract
Heat in a double boiler until you reach 35 °. Mix well in order to get a smooth mixture.
If you have a silicone mold with half dome of 7cm, pour in each cavity, and place each chou immediately so that each Religieuse based form as a perfect shell on each of them.
Place the mold in the freezer for about 15 minutes and gently unmold each Religieuse: the result is magnificent.
Place caramel squares.
Add a small chou upside down.
Using a piping bag, fill each little chou with the creamy caramel, diced salted butter caramels from
Store in the fridget but to be eaten removed from the fridge at least 30 minutes before serving so that the cream is smooth


Eggplant :
– 4 eggplants.
– 1 sprig of mint.
– chives.
– 4 cloves of garlic.
– 8 tablespoons olive oil.
– A pinch of curry powder.
– 1 tablespoon lemon juice.
– Salt & pepper.

1 – Preheat your oven to 150 ° C. 
Prick the eggplant with a needle. 
Chop the mint and chives. 
Peel the garlic cloves cut into 4 pieces and remove the seeds. 
Prick the eggplant all over and put in the oven for 50 minutes.

2 – Cut the eggplant into 2 and remove the flesh with a spoon, cut into pieces. 
In a pan, add 2 TBSP olive oil and sizzle to evaporate most of the water.

3 – In a blender, put the eggplant flesh with curry, lemon juice, and 3 tablespoons olive oil. Salt and pepper and mix 30 seconds.

4- Caramelize your onions:
2 large onions, finely chopped
3 tablespoons olive oil
In a pan add the onions and cook until you get a nice Caramelize texture. Remain cautious as it can burn easily.

Use tomatoes see link

In a plate, set 3 slices of tomatoes ,
  In a pipping nozzle with no nozzle or a frozen bag add the eggplant. Laye in in between the tomatoes
In the center set a layer of ricotta, a thick layer of caramelized onions and finish with the ricotta, decorate with basil leaves, if possible, choose a mini bouquet as pictured above. 
Around the plate have add some chives.

the chives.


Very amazing recipe, I had already tasted this ice cream as a “Trou Norman“ at a dinner I attend in the chaîne des Rotisseurs but as a dessert it is very good as well.

I also made a raspberry coulis with small amount of sugar and jam /raspberry fruit jelli with half quantity of sugar. 
I wanted to get the same flavors or close enough.
  Christophe Michalak add some fresh wild berries with red jam, but not really in season at the moment.


Ice Cream:
In a saucepan boil the milk and cream.
If using powdered gelatin like agar-agar, add to the milk mixture and boil for 2 minutes until gelatin dissolves well.
If using sheet of gelatin remove the pan from the heat and mix well with the previously softened gelatin in cold water, mix well and pour over the white  chocolate. 
Wait for  1 minute and then whisk.

Add wasabi, mix and refrigerate at least 1 hour before putting it in your ice cream machine.