Paris, France
Religieuse
Two glazed choux puffs stacked like a little figure, filled with chocolate cream. Cute and very serious.
150 minTime
12 gProtein each
mildSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original560kcal
12 gprotein
2 gfibre
150minutes
Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.
Ingredients
Method
7 steps- 1Make the pastry cream: heat 500 ml milk. Whisk the yolks, 100 g sugar and cornflour, pour in the hot milk, then cook stirring until it boils and thickens. Stir in 80 g chopped chocolate, cover the surface and chill.
- 2Heat the oven to 190 C. Bring the water, 125 ml milk, 100 g butter, salt and 5 g sugar to a boil. Tip in the maida and stir hard for 2 minutes.
- 3Cool 5 minutes, then beat in the eggs a little at a time until glossy.
- 4Pipe 8 large mounds (5 cm) and 8 small (2.5 cm) on lined trays. Bake 25 to 35 minutes without opening the door for the first 20.
- 5Poke a hole in the base of each puff and fill with the chocolate cream.
- 6Melt the remaining 70 g chocolate with the cream and dip the tops of all the puffs. Let set.
- 7Beat 50 g butter with 50 g sugar, powdered, and the vanilla. Sit each small puff on a large one and pipe a ruffled collar where they meet.
Serve it like this
Stand each religieuse on a small plate and eat it with a fork, head first or body first, your choice.