Religieuse - recipe
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Prepare
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Serves
6 -
Skill
Medium
Ingredients
For the choux pastry
- 150 g Plain white flour
- 100 g Butter (unsalted)
- 1 tsp Salt
- 100 ml Water
- 150 ml Milk (whole)
- 3 Egg(s) (free range)
- 1 Egg yolk(s) (free range)
For the crème patissiere
- 6 Egg yolk(s) (free range)
- 40 g Plain white flour
- 130 g Unrefined golden caster sugar
- 450 ml Milk (whole)
- 1½ tsp Vanilla bean paste
For the chocolate ganache
- 150 ml Double cream
- 200 g Dark chocolate
- 1 tsp Chocolate extract
For the collar
- 150 ml Double cream whipped
- 4 tbsp Cocoa powder
- 4 tbsp Icing sugar
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1
Preheat the oven to 220°C (200°C, gas mark 7) Line a baking sheet with baking paper and to help act as a guide when piping the choux, draw out six larger circles (approx. 5cm) and six smaller circles (approx. 2.5cm)
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2
In a saucepan heat the butter with the milk and water over a medium heat until the butter has melted. Bring to boiling point then quickly remove from the heat.
For this step you'll need:
- 100g Butter (unsalted)
- 150ml Milk (whole)
- 100ml Water
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3
Add in the flour and salt and beat vigorously until the mixture comes together like a dough.
For this step you'll need:
- 40g Plain white flour
- 1tsp Salt
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4
Remove from the heat again and allow to cool slightly, before adding in the eggs and beating to a smooth consistency that you can pipe with.
For this step you'll need:
- 3 Egg(s) (free range)
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5
Fill a piping bag fitted with a 1.5cm plain tube nozzle with the mixture and following the guides on the baking paper, pipe the circles of mixture. For a smoother finish when baked, wet your finger and smooth over the top of each circle.
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6
Bake in the oven for 10 minutes then reduce the oven temperature to 190°C (170°C,gas mark 5) baking for a further 10-15 minutes or until the buns look golden.
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7
Once baked, remove from the oven and using a skewer piece a hole in the base of each bun to release the steam. Bake for a further 4-5 minutes to dry out the buns.
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8
Cool on a wire rack.
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9
To make the crème patissiere, heat the milk and vanilla bean paste in a sauce pan, slowly bringing to a boil. Remove from the heat.
For this step you'll need:
- 450ml Milk (whole)
- 1½tsp Vanilla bean paste
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10
In a separate bowl, beat together the egg yolks and sugar, then gradually incorporate the flour.
For this step you'll need:
- 6 Egg yolk(s) (free range)
- 130g Unrefined golden caster sugar
- 40g Plain white flour
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11
Gradually pour in the milk mixture, continually stirring, until all the ingredients are combined.
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12
Pour the mixture back into the saucepan and heat over a medium heat for 1-2 minutes until thickened.
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13
Pour into a bowl, cover with cling film and allow to cool.
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14
For the chocolate ganache, bring the cream to a boil in a saucepan before removing from the heat and adding in the broken chocolate pieces. Stirring occasionally, as the chocolate melts, until the ganache becomes smooth and glossy. Allow to cool in a bowl for the ganache to thicken.
For this step you'll need:
- 150ml Double cream whipped
- 200g Dark chocolate
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15
To assemble, fill a piping bag with the crème patissiere and fill each bun using the steam holes underneath.
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16
Dip the buns in the chocolate ganache so that they are half covered in chocolate, then sit one of the smaller buns on top of a larger one.
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17
To make the cream collar, whip the double cream, cocoa powder and icing sugar together until it reaches a soft peak. Gently pipe the chocolate cream around the base of the smaller bun.
For this step you'll need:
- 150ml Double cream whipped
- 4 tbsp Cocoa powder
- 5 tbsp Icing sugar