Salted Caramel Religieuse

Recipe by Buddika Samarasekera and M.I Dain from Waters Edge – National winners Real High Tea Sri Lanka

Choux Bun

1L Water
400g Butter
650g Flour
14nos Eggs
5g Sugar
5g Salt


In a pan add water and boil over medium heat. When it starts to boil add butter, sugar and salt. When butter starts melting add the flour and mix well.

Take the pan off from heat, cool to room temperature and transfer mixture into a mixer. Gradually add the eggs one by one and mix well till it forms a smooth paste.

Pipe to circles, place crunchy paste on top and bake at 200co for 30 minutes.
Caramel Pastry Cream

275g Sugar
800g Milk
1 nos Vanilla Bean
120g Egg Yolk
40g Sugar
60g Corn Flour
340g Butter
10g Gelatin
3g Salt


Caramelize sugar (275g) and salt and deglaze with milk and vanilla bean.

Mix egg yolk, sugar and corn flour till you get a smooth paste and add it to the deglazed caramel. Next add gelatin and butter and mix well.

Fill into the choux buns

Garnish for the Choux Bun

500g Flour
250g Brown Sugar
250g Caster Sugar (white)
400g Butter


Mix together all ingredients till it forms a crumbly texture. Spread out flat on a baking sheet and freeze.

Once frozen cut out circles and place on top of prepared choux mixture.

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