Religieuse

Religieuse is a classic French pastry consisting of two stacked choux pastry buns filled with a creamy crème pâtissière and adorned with a rich chocolate ganache icing. This elegant and visually stunning dessert is as delightful to eat as it is beautiful to look at. The combination of delicate choux pastry, luscious cream filling, and decadent chocolate ganache creates a truly heavenly treat.

Let’s explore the detailed ingredients and instructions to create this exquisite Religieuse.

INGREDIENTS:

• 60g/2¼oz butter, cut into cubes
• 75g/2½oz plain flour
• 2 free-range eggs, lightly beaten

For the Crème Pâtissière Filling:

• 75g/2½oz caster sugar
• 20g/¾oz cornflour
• 25g/1oz plain flour
• 500ml/18fl oz full-fat milk
• 1 vanilla pod, seeds only
• 6 medium free-range egg yolks

For the Chocolate Ganache Icing:

• 150ml/5fl oz double cream
• 200g/7oz plain chocolate (around 36% cocoa solids), broken into pieces

For the Collar:

• 150ml/5fl oz double cream

INSTRUCTIONS:

1. Preheat the oven to 220C/425F/Gas 7. Line a baking tray with baking parchment and draw eight circles, 5cm/2in wide, and another eight circles, 2.5cm/1in wide. In a heavy-based saucepan, combine the butter and 150ml/5fl oz of water. Heat over medium heat until the butter melts. Bring the mixture to a boil and immediately remove from heat.
2. Quickly add the flour to the mixture and stir vigorously with a wooden spoon until it forms a soft ball. Return the pan to low heat and cook for 3-5 minutes, stirring constantly.
3. Remove from heat and let it cool slightly. Gradually add the beaten eggs, beating well after each addition, until a smooth and shiny paste is formed. Spoon the mixture into a piping bag fitted with a 1.5cm/½in plain nozzle.
4. Pipe round discs onto the baking tray following the marked circles. Use a damp finger to smooth the top of each disc. Bake in the center of the oven for 10 minutes. Then reduce the oven temperature to 190C/375F/Gas 5 and bake for another 10-15 minutes. Remove the choux buns from the oven and pierce each bun with a skewer to release steam. Return to the oven for 4-5 minutes to dry out. Let the buns cool on a wire rack.
5. For the crème pâtissière filling, pour the milk and vanilla seeds into a heavy-based pan and gradually bring to a boil. Remove from heat and let it cool for 30 seconds. In a medium bowl, whisk the egg yolks and caster sugar until pale, then whisk in the cornflour and plain flour. Pour the vanilla-infused milk onto the eggs, whisking continuously, and then pour the mixture back into the pan.
6. Bring the mixture to a boil over medium heat, whisking continuously, and cook for one minute. Pour the crème pâtissière into a bowl, cover the surface with cling film to prevent a skin from forming, and let it cool. Transfer to the refrigerator to chill.
7. For the chocolate ganache icing, bring the double cream to a boil in a small pan. Remove from heat and add the chocolate. Stir until melted and shiny. Transfer to a bowl and let it cool in the refrigerator until the ganache thickens to a spreadable consistency.
8. To assemble the religieuse, spoon the chilled crème pâtissière into a piping bag fitted with a long thin nozzle (or use a jam syringe). Fill the choux buns with the crème pâtissière.
9. Dip the filled buns into the chocolate ganache, coating them halfway up the sides. Place the smaller buns on top of the larger buns.
10. For the collars, whip the double cream in a mixing bowl until soft peaks form. Spoon the whipped cream into a piping bag fitted with a small star nozzle. Pipe lines of cream around the join where the small bun sits on top of the large bun to form a collar.