How to Make a Classic French Religieuse Pastry

To make a classic French Religieuse pastry, you will need to prepare two types of pâte à choux (choux pastry): one for the base and another for the smaller top. This pastry is traditionally filled with a rich pastry cream, typically flavored with vanilla, and is glazed with a delicious chocolate icing. Here is a step-by-step guide to making this classic French pastry:

Ingredients:

For the Choux Pastry:

• 1 cup (240 ml) water
• 1/2 cup (115 g) unsalted butter, cut into cubes
• 1/4 teaspoon salt
• 1 cup (120 g) all-purpose flour
• 4 large eggs (at room temperature)

For the Pastry Cream:

• 2 cups (480 ml) whole milk
• 1 vanilla bean or 2 teaspoons vanilla extract
• 1/2 cup (100 g) granulated sugar
• 1/4 cup (30 g) cornstarch
• 4 large egg yolks
• 2 tablespoons unsalted butter
• Pinch of salt

For the Chocolate Glaze:

• 4 oz (115 g) dark chocolate (at least 60% cocoa)
• 1 tablespoon unsalted butter

Optional Garnish:

• Whipped cream (for filling and decorating)

Instructions:

1. Prepare the Choux Pastry:

• Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
• In a medium saucepan, combine water, butter, and salt. Heat over medium-high heat until the butter has melted and the mixture begins to boil.
• Once boiling, remove from heat and immediately stir in the flour. Mix vigorously until the dough forms a smooth ball.
• Return the pan to the heat for about 1-2 minutes, stirring constantly to dry out the dough slightly. This will help to form the proper structure of the pastry.
• Remove the dough from the heat and let it cool slightly for 5 minutes.
• Add the eggs one at a time, stirring vigorously after each addition until the dough becomes smooth and glossy.
• Transfer the dough into a pastry bag fitted with a plain round tip.

2. Pipe and Bake the Choux Pastry:

• For the larger bottom part of the Religieuse, pipe a 2-inch round mound onto the parchment-lined baking sheet. For the smaller top part, pipe smaller 1-inch round mounds, placing them beside the larger ones.
• Use a damp finger to smooth out the tops of the mounds for a more uniform shape.
• Bake the pastries in the preheated oven for 20-25 minutes, or until golden brown and puffed up.
• Once baked, reduce the oven temperature to 325°F (163°C) and bake for an additional 10 minutes. This helps to dry out the pastries and ensure they are crisp.
• After baking, allow them to cool completely on a wire rack.

3. Prepare the Pastry Cream:

• In a medium saucepan, heat the milk and vanilla bean (if using) over medium heat until it begins to simmer. Remove from heat.
• In a separate bowl, whisk the sugar, cornstarch, egg yolks, and a pinch of salt until smooth.
• Slowly pour the hot milk into the egg mixture, whisking constantly to temper the eggs.
• Pour the egg and milk mixture back into the saucepan and cook over medium heat, whisking constantly until it thickens and begins to boil.
• Once thickened, remove from heat and stir in the butter until fully melted and incorporated.
• If using a vanilla bean, remove the pod from the mixture.
• Transfer the pastry cream into a bowl, cover with plastic wrap (pressing the wrap directly onto the surface of the cream to prevent a skin from forming), and refrigerate until fully chilled (about 2 hours).

4. Assemble the Religieuse:

• Once the choux pastries have cooled and the pastry cream has chilled, use a small knife to carefully cut a small hole in the bottom of each large pastry and a hole in the top of each small pastry.
• Fill a pastry bag with the chilled pastry cream and pipe the cream into both the large and small choux pastries. Be generous with the filling!
• Carefully stack the smaller choux pastry on top of the larger one, creating the signature “nun” shape of the Religieuse.

5. Prepare the Chocolate Glaze:

• In a small saucepan, melt the dark chocolate and butter over low heat, stirring constantly until smooth and glossy.
• Once the glaze is ready, dip the top of each Religieuse into the chocolate, ensuring that it coats the top completely.
• Allow the glaze to set for a few minutes before serving.

6. Optional Garnish:

• You can add whipped cream to the top or around the base for an extra luxurious touch.

Serving:

• Once the glaze has set, your Religieuse pastries are ready to serve. They should be enjoyed fresh, with the contrast of the light, airy choux pastry, the creamy vanilla filling, and the rich chocolate glaze.

Enjoy your homemade French Religieuse pastries, and feel free to get creative with the filling or glazes based on your preferences!