Religieuse - recipe


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For the choux pastry

For the crème patissiere

For the chocolate ganache

For the collar

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  1. 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)

  2. 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
  3. 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
  4. 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)
  5. 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.

  6. 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.

  7. 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.

  8. 8

    Cool on a wire rack.

  9. 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
  10. 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
  11. 11

    Gradually pour in the milk mixture, continually stirring, until all the ingredients are combined.

  12. 12

    Pour the mixture back into the saucepan and heat over a medium heat for 1-2 minutes until thickened.

  13. 13

    Pour into a bowl, cover with cling film and allow to cool.

  14. 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
  15. 15

    To assemble, fill a piping bag with the crème patissiere and fill each bun using the steam holes underneath.

  16. 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.

  17. 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

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