Dilmah Seven Star Tea

La Religieuse

Food : Appetisers

La Religieuse


Vanilla sable
  • 100g butter
  • 125g raw sugar
  • 125g flour
  • 5g vanilla sugar
Choux pastry
  • 225ml milk
  • 5g salt
  • 5g castor sugar
  • 100g butter
  • 150g flour
  • 260g eggs
  • 25g milk 
Crème patissier
  • 500ml milk
  • 100g egg yolk
  • 40g cornflour
  • 50g sugar
Salted caramel and roasted macadamia
  • 160g castor sugar
  • 160g cream
  • 1g Maldon salt
  • 125g butter
  • 1 Vanilla pod
  • 20g macadamia nuts
Caramelised apple
  • 1 green apple
  • 30g sugar
  • 10g unsalted butter

MethodVanilla sable

  • Mix all ingredients to a smooth dough and leave to rest in fridge.
Choux pastry 
  • Bring the milk, salt, sugar and butter to boil.
  • Add flour and stir to dry the mixture.
  • In an electric mixer, add the eggs and the rest of the warm milk.
  • Pipe into 2 different round sizes. Place sable on top.
  • Bake at 190°C for 25 minutes.
Crème patissier 
  • Boil milk and vanilla pod.
  • Whisk egg yolk, sugar and corn flour then slowly pour warm milk and keep stirring.
  • Bring back to stove to thicken sauce.
  • Pour in flat trays and place in fridge to cool the cream.
Salted caramel and roasted macadamia
  • In a saucepan, cook the castor sugar until you get a dark caramel and add boiling cream infused with vanilla pod. Cook for 3 minutes then fold in butter in cube, then blend well. Fold in the roasted, chopped macadamia.
Caramelised apple 
  • Peel and cut the apple. In a saucepan cook the sugar till golden brown to form a caramel, add the butter and apple. Remove from heat and leave to cool.