Religiuese

Religieuse cream puffs in a white plate.

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A true baking challenge! Mary Berry's Religieuse Choux Buns are a classic French pastry known for their delicate construction and delicious flavor.

Prep Time3

Cook Time40

Cooling Time1

Total Time4 40

Cuisine: GBBO Inspired

Servings: Nuns

Calories: 534kcal

Author: Laura

Ingredients

1/2 water
1/4 cup butter
1/2 cup flour-sift before measuring
2 eggs room temperature

Pastry Cream

2 1/4 cups whole milk
1 Tablespoon vanilla extract
6 egg yolks
1/3 cup sugar
2 1/2 Tablespoons corn starch
2 Tablespoons flour

Ganache

2/3 cup heavy cream
1 1/2 cups chocolate at least 35% (I used 60%)

Whipped Cream

2/3 cup heavy cream

Instructions

to make Choux Buns preheat the oven to 400˚
bring water and butter to a boil
add the sifted flour all at once, cook and stir until it comes together as a ball
let it cool ten minutes
line a baking tray with parchment, if you need it you can draw 8 two-inch circles and 8 one-inch circles on the backside of the parchment paper then flip it over to pipe on
meanwhile, gently stir the eggs to break them up
when the dough has cooled, add about 1/4 of the eggs and beat it in with a wooden, repeat the addition and beating in with the rest of the eggs
use a piping bag with 1/2 tip to pipe 8 two-inch circles and 8 one-inch circles
bake in a 400˚ oven for 30 minutes
when they're done pull them off the baking sheet and use a knife to make a hole in the side to let the steam out, they can cool while you prep everything else
To Make the Pastry Cream
bring the milk and vanilla JUST to a boil, then remove from the heat and let it cool for a minutes
while it's heating beat the egg yolks and sugar together until pale yellow and frothy
stir the corn starch and flour together and beat into the egg yolks, scrape the bowl down and stir again
once the milk has cooled a bit, whisk it into the egg yolks, if you're using a KitchenAid use the whisk attachment on low
once they're combined pour all of it back in the saucepan
whisk the mixture over medium-low heat, don't stop whisking or you'll get lumps or scorch it or both
when it has thickened up, put it through a sieve to remove all the lumps
lay plastic wrap over the surface and cool on the counter then transfer to the refrigerator
To make the Ganache
bring the cream to a boil, remove from the heat, add the chocolate, and stir until it's completely melted, and the mixture is shiny
put plastic wrap on the surface to keep it from getting a film, cool and chill until it is of coating consistency
To Assemble the Religieuse
•fill the large choux buns with pastry cream
•dip the tops in the cooled ganache
•dip the small choux buns in ganache
•stand the small one on top of the large one and let the ganache hold them together
To Whip the Cream
Beat the chilled cream on high just until it stands up in stiff peaks, don't make butter with it!
load in a frosting bag fitted with a star tip, pipe small stars around where the two choux buns meet

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