Laszlo Badet's recipe for blackberry and violet religieuses

Recipe for blackberry and violet nuns

Ingredients for about 6 nuns

For the violet custard, you will need :

- 500 ml whole milk

- 1 vanilla pod

- 4 organic egg yolks

- 100 g white sugar

- 40 g cornflour

- 100 g homemade blackberry jam

- 1 to 2 teaspoons violet syrup

For the choux pastry, you will need :

- 125 ml water

- 125 ml whole milk

- 100 g butter

- 1 pinch salt

- 150 g flour

- 4 to 5 eggs

For the cracker, you will need :

- 50 g soft butter

- 60 g brown sugar

- 60 g flour

- 1 pinch salt

For the purple icing, you will need :

- 150 g powdered sugar

- 1 egg white

- A little blackberry or red berry jam (for colour)

For finishing, you will need :

- Fresh blackberries

- Crystallized violet flowers or violet candies

- Borage flowers

The stages

1. Violet pastry cream

Heat the milk with the split vanilla pod. Blanch the yolks with the sugar and add the vanilla.

cornstarch, then pour in the hot milk while whisking. Return to a low heat and cook without

stir until thickened. Remove from heat and add jam and violet syrup.

Cover with plastic wrap and chill completely in the fridge. Once chilled, pipe the cream into the choux puffs (from underneath or via a small cut-out at the top).

2. Crackers

Mix all ingredients to a smooth paste. Spread thinly between two

sheets of baking paper (approx. 2 mm thick) and place in the freezer.

Cut out 6 large and 6 small discs to place on the choux just before baking.

3. Choux pastry

Bring the water, milk, butter and salt to the boil. Remove from the heat and add the flour all at once.

mix vigorously. Return to medium heat to dry out the dough for 2 to 3 minutes.

Allow to cool slightly, then add the eggs one at a time until you have a soft, smooth paste.

shiny. Place 6 large and 6 small puffs on a baking sheet. Place a disc of cracker on top.

each cabbage. Bake at 170°C (fan-assisted) for 30 to 40 minutes. Cool on a wire rack.

4. Purple icing

Mix powdered sugar and egg white until smooth. Add a little

jam to add a soft violet hue. Glaze the small cabbages first, then the large ones.

Assemble each nun by placing a small cabbage on top of a large one.

5. Finishing and assembly

Decorate each nun with a fresh blackberry, a crystallized violet flower and, if desired, some

a few borage flowers. Arrange the nuns one on top of the other to create a presentation.

greedy, higher and greedier. Enjoy well chilled.

About Laszlo Badet

Before sublimating plates, Laszlo Badet was shaping silhouettes. For over ten years, she worked as a seamstress at Chanel, honing a keen sense of detail and staging. Today, this self-taught Franco-Swiss woman transposes her savoir-faire into a poetic, convivial cuisine, where each dish tells a story.

With her Cantine Laszlo, she invites you to a sensory experience, where taste, texture and presentation intertwine to celebrate the seasons, local and artisanal products, but also the sharing and beauty of handmade products.

Find her recipes on her Instagram account @cantinelaszlo and her inspirations on her account @laszlobadet.

Discover the summer kit