Chocolate Religieuses

Name: Chocolate Religieuses
Prep time: 45 min
Cook time: 30 min
Total time: 135 min
Yield: 8 servings
Cuisine: French
Ingredients: 1 cup water; 1/2 cup unsalted butter (cubed); 1 tablespoon sugar; 1/4 teaspoon salt; 1 cup all-purpose flour (sifted); 4 large eggs (room temperature); 2 cups whole milk; 1/2 cup sugar; 1/4 cup cornstarch; 6 egg yolks; 100 grams dark chocolate (finely chopped); 1 teaspoon vanilla extract; 150 grams dark chocolate (chopped); 1/2 cup heavy cream

135 min 8 servings Medium

All Recipes

Chocolate Religieuses

Indulge in these decadent chocolate religieuses, a classic French pastry made of choux buns filled with luscious chocolate cream and topped with glossy chocolate glaze.

Prep

45 min

Cook

30 min

Total

135 min

Servings

Difficulty

Medium

Chocolate religieuses are a delightful French pastry that combines the art of choux pastry with rich chocolate flavours. These elegant desserts are made up of two choux buns, one larger than the other, filled with creamy chocolate pastry cream and topped with a smooth chocolate glaze. The name 'religieuse' translates to 'nun' in French, and these pastries are said to resemble nuns in their traditional habits. With their impressive appearance and delectable taste, chocolate religieuses are a perfect treat for special occasions or an indulgent afternoon tea.

Ingredients

Servings

Choux Pastry

Chocolate Pastry Cream

Chocolate Glaze

Instructions

Prepare the choux pastry

In a medium saucepan, combine water, butter, sugar, and salt. Bring to a boil over medium heat. Add flour all at once, stirring vigorously until a smooth dough forms and pulls away from the sides, about 3 minutes.

Pro tip: Ensure there are no lumps in the dough for a smooth pastry.

Incorporate eggs

Remove from heat and let cool for 5 minutes. Add eggs one at a time, mixing well after each addition until the dough is smooth and glossy. Transfer to a piping bag with a large round nozzle.

Pro tip: The dough should drop from a spoon and form a V shape for the right consistency.

Pipe and bake choux buns

Preheat oven to 400°F (200°C). Line two baking sheets with parchment. Pipe 8 large and 8 small mounds. Bake for 20-25 minutes until golden. Cool completely on a wire rack.

Pro tip: Do not open the oven during baking to prevent deflating.

Make the chocolate pastry cream

In a saucepan, heat milk until simmering. In a bowl, whisk sugar, cornstarch, and yolks. Gradually whisk in hot milk. Return mixture to saucepan, cook over medium heat until thickened. Stir in chocolate and vanilla. Cool and refrigerate.

Pro tip: Cover with plastic wrap directly on surface to prevent a skin.

Prepare the chocolate glaze

Heat cream in a saucepan until just boiling. Pour over chocolate in a bowl, let sit for 1 minute, then stir until smooth. Let cool slightly.

Pro tip: If the glaze thickens too much, gently reheat.

Assemble the religieuses

Fill a piping bag with chocolate cream. Insert nozzle into the bottom of each choux bun and fill. Dip tops in glaze. Stack a small bun on top of each large bun.

Pro tip: Secure with a dot of glaze if needed.

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Tips & Tricks

<ul><li>Ensure your choux pastry is smooth and glossy before piping for best results.</li><li>Use a piping bag with a round nozzle for precise choux bun shapes.</li><li>Chill the chocolate cream before filling for easier handling.</li><li>Reheat the glaze gently if it starts to thicken too much while assembling.</li></ul>

Serving Suggestions

Serve these chocolate religieuses with a fine cup of coffee or a glass of dessert wine to complement their rich flavours. To make ahead, prepare the choux buns and chocolate cream a day in advance and assemble just before serving. Store leftovers in an airtight container in the refrigerator for up to two days. For best results, allow the pastries to come to room temperature before enjoying.