Religieuse

Method

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1. Make the choux paste: boil the liquids with the butter, salt and sugar, beat in the flour, dry it 2 minutes over the heat, cool, then beat in the eggs.

   Mark done

2. Pipe 8 large buns and 8 small ones onto lined trays. Bake at 200°C / 400°F for 20 minutes, then 170°C for 15 minutes, until dark and completely dry. Cool.

   Mark done Start 20 min timer

3. Make a pastry cream with the milk, yolks, sugar and cornflour. While hot, beat in the chocolate and butter until smooth. Cool with film on the surface.

   Mark done

4. Pierce the base of each bun and pipe the chocolate cream in until heavy.

   Mark done

5. Warm the fondant with the cocoa and water to 35°C — no hotter, or it dries dull.

   Mark done

6. Dip the top of each bun, let the excess run off, and set upright.

   Mark done

7. Beat the butter, icing sugar and cocoa to a smooth buttercream. Sit each small bun on a large one and pipe a collar of buttercream around the join.

   Mark done

Chef’s Tips

• Fill before glazing, always.
• Fondant at 35°C. Hotter and it sets dull.
• Bake the buns dry or they collapse when filled.

Pairing Suggestions

• Coffee
• A cold glass of milk
• More coffee

Storage & Reheating

Refrigerated for 24 hours. The unfilled buns freeze for a month.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.