Religieuse is a French pastry made of two choux pastry cases, one larger than the other, filled with crème pâtissière, most commonly chocolate or mocha.
Chocolate Religieuses
Course: PastriesCuisine: FrenchDifficulty: MediumServings
4
servingsPrep time
30
minutesCooking time
40
minutesIngredients
- Choux Craquelin list 1
60 g Butter
75 g Light brown sugar
75 g All-purpose flour
a pinch Salt
- Choux pastry list 2
125 g Water
125 g Milk
125 g Butter unsalted
1/2 tsp Salt
10 g Sugar
150 g Plain flour
5 Large Eggs (Add 1 more if needed)
- Chocolate pastry cream list 3
500 ml Whole milk
100 g Sugar
1 tsp Vanilla bean paste
25 g Cornflour
25 g Plain flour
50 g Butter
50 g Chocolate
- Chocolate pouring fondant icing list 4
1-1/2 cup Powdered sugar
1/4 cup Water
1 tbsp Glucose syrup
10 g Chocolate
- Chocolate buttercream list 5
1/2 cup Chocolate pastry cream
1/4 cup Butter at room temperature
Directions
- Make small size craquelin choux using this recipe
- Make big size craquelin choux using the same above recipe
- Make Chocolate pastry cream using this recipe
- Make chocolate butter cream by beating list 5 ingredients, whisk chocolate pastry cream and butter until smooth and fluffy. Fill into a piping bag fitted with very small star nozzle tip and set a side for later decoration.
- Make Chocolate pouring fondant icing by using this recipe
- Dip the craquelin choux in fondant icing 1 by 1 and set the aside.
- Keep them for few minutes until dry then fill them with chocolate pastry cream filling.
- Now start assembling the religieuses, take 1 filled craquelin choux, place a tempered chocolate disk on top of it. Stick the disk with buttercream or fondant icing.
- Place the small filled craquelin choux on top then a small tempered chocolate disk on top.
- Pipe the small choux edges with buttercream
- Top with a small piped star. You can also make it without tempered disks.
- Chocolate Religieuses
- Chocolate Religieuses
- Chocolate Religieuses
- Chocolate Religieuses
