📝 About This Recipe
Named for its resemblance to a nun in her habit, the Religieuse is a cornerstone of Parisian pâtisserie dating back to the mid-19th century. This architectural marvel consists of two tiers of crisp choux pastry filled with a decadent, silky chocolate crème pâtissière and bonded by a glossy fondant glaze. It is a masterclass in French pastry technique, offering a harmonious balance of textures and rich, deep cocoa flavors.
🥗 Ingredients
Pâte à Choux (Pastry)
- 125 ml Water
- 125 ml Whole Milk
- 110 g Unsalted Butter (cubed)
- 5 g Granulated Sugar
- 1 pinch Salt
- 140 g All-purpose Flour (sifted)
- 4-5 pieces Large Eggs (at room temperature)
Chocolate Crème Pâtissière (Filling)
- 500 ml Whole Milk
- 4 pieces Egg Yolks
- 100 g Sugar
- 40 g Cornstarch
- 100 g Dark Chocolate (70%) (finely chopped)
- 30 g Unsalted Butter (cold)
Assembly and Decoration
- 300 g Chocolate Fondant Patissier (or dark chocolate ganache)
- 150 ml Heavy Cream (for whipped cream piping)
- 20 g Powdered Sugar
👨🍳 Instructions
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1
Prepare the Crème Pâtissière: In a saucepan, bring milk to a simmer. In a separate bowl, whisk egg yolks, sugar, and cornstarch until pale. Slowly temper the hot milk into the egg mixture while whisking constantly.
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2
Return the custard mixture to the saucepan over medium heat. Whisk vigorously until it thickens and boils for 1 minute. Remove from heat and stir in the chopped chocolate and butter until smooth.
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3
Transfer the cream to a bowl, cover with plastic wrap touching the surface (to prevent skin), and refrigerate until completely cold.
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4
Preheat your oven to 190°C (375°F). Line two baking sheets with parchment paper.
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5
Make the Choux: Combine water, milk, butter, sugar, and salt in a saucepan. Bring to a rolling boil. Remove from heat and dump in all the flour at once.
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6
Stir vigorously with a wooden spoon until a dough forms. Return to medium heat and stir for 2 minutes to 'dry out' the dough; a thin film should form on the bottom of the pan.
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7
Transfer dough to a stand mixer. Beat on low for 2 minutes to cool. Add eggs one by one, beating thoroughly after each addition, until the dough is glossy and falls off the paddle in a 'V' shape.
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8
Pipe 8 large mounds (about 5cm wide) for the 'bodies' and 8 smaller mounds (about 3cm wide) for the 'heads' onto the baking sheets.
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9
Bake for 25-30 minutes. Do not open the oven door! The choux should be golden and firm. Turn off the oven, poke a small hole in the side of each puff, and let them dry inside for 10 minutes with the door slightly ajar.
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10
Once cooled, use a small piping tip to fill the large and small puffs with the chilled chocolate cream through the hole in the bottom.
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11
Gently warm the fondant (or ganache) to 35°C (95°F). Dip the top half of each puff into the glaze, letting the excess drip off. Let them set for 5 minutes.
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12
Assembly: Place a small puff on top of a large puff. The glaze will act as a glue. Whip the heavy cream with powdered sugar until stiff peaks form.
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13
Using a small star tip, pipe a decorative 'collar' of whipped cream around the joint where the two puffs meet to hide the seam and complete the 'nun' look.
💡 Chef's Tips
Ensure your eggs are at room temperature to prevent the choux dough from breaking. If the dough is too stiff after adding 4 eggs, whisk the 5th egg and add it teaspoon by teaspoon until the 'V' drop consistency is reached. Never open the oven during the first 20 minutes of baking, or the steam will escape and the puffs will collapse. For the glossiest finish, ensure your fondant is not overheated; if it goes above 40°C, it will lose its shine. Fill the puffs immediately before serving to maintain the crispness of the pastry.
🍽️ Serving Suggestions
Serve with a glass of chilled Sauternes or a late-harvest dessert wine. Pair with a strong, dark roast espresso to balance the sweetness of the chocolate. Present on a silver platter for a traditional Parisian tea-time aesthetic. Accompany with fresh raspberries to add a bright, tart contrast to the rich cocoa.