Chocolate Religieuse

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   First, make the pastry cream. In a medium saucepan, heat the whole milk over medium heat until it just begins to simmer.

   Ongeveer 5 min

   Tip van de kok: Watch the milk carefully to ensure it doesn't boil over.

2. 2

   In a separate bowl, whisk together the egg yolks, granulated sugar for the pastry cream, and cornstarch until smooth. While whisking continuously, slowly pour about half of the hot milk into the yolk mixture to temper it.

   Ongeveer 3 min

   Tip van de kok: Pouring the hot liquid slowly prevents the eggs from scrambling.

3. 3

   Pour the tempered yolk mixture back into the saucepan with the remaining milk. Cook over medium heat, whisking constantly, until the cream thickens and boils for 1 minute.

   Ongeveer 5 min

4. 4

   Remove the pan from the heat and stir in the chopped dark chocolate, cubed unsalted butter, and vanilla extract until smooth. Transfer to a bowl, press plastic wrap directly onto the surface, and refrigerate for at least 2 hours.

   Ongeveer 5 min

   Tip van de kok: Placing plastic wrap directly on the surface prevents a skin from forming.

5. 5

   To make the choux, preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.

   Ongeveer 5 min

6. 6

   In a saucepan, bring the water, unsalted butter for the choux, salt, and granulated sugar for the choux to a rolling boil.

   Ongeveer 5 min

   Tip van de kok: Ensure the butter is fully melted before the mixture boils.

7. 7

   Remove the pan from the heat, add all the sifted all-purpose flour at once, and stir vigorously with a wooden spoon until a dough forms. Return to low heat and cook for 1-2 minutes, stirring constantly.

   Ongeveer 3 min

   Tip van de kok: This step dries out the dough, which is crucial for a light, airy pastry.

8. 8

   Transfer the dough to a mixer bowl and beat on low speed for 2-3 minutes to cool slightly. Add the beaten eggs in a slow, steady stream, mixing until the dough is smooth and glossy.

   Ongeveer 5 min

   Tip van de kok: The final dough should form a 'V' shape when you lift the beater.

9. 9

   Transfer the dough to a piping bag with a large round tip. Pipe 6 large rounds (approx. 5cm) and 6 small rounds (approx. 2.5cm) onto the prepared baking sheet.

   Ongeveer 5 min

   Tip van de kok: Leave ample space between the puffs as they will expand during baking.

10. 10

    Bake for 10 minutes at 200°C (400°F), then reduce the temperature to 180°C (350°F) without opening the oven door. Bake for another 20-25 minutes until golden brown and firm.

    Ongeveer 35 min

    Tip van de kok: Do not open the oven during baking, as this can cause the puffs to collapse.

11. 11

    Turn off the oven and let the puffs cool inside with the door ajar for 10 minutes, then transfer to a wire rack to cool completely.

    Ongeveer 10 min

12. 12

    To make the ganache, place the finely chopped dark chocolate in a heatproof bowl. Heat the heavy cream until simmering, then pour it over the chocolate. Let stand for 5 minutes, then whisk until smooth.

    Ongeveer 7 min

    Tip van de kok: Allow the ganache to cool and thicken slightly before dipping.

13. 13

    For the buttercream, beat the softened unsalted butter in a bowl until fluffy. Gradually beat in the sifted powdered sugar, then add the vanilla extract and milk, mixing until smooth and pipeable.

    Ongeveer 5 min

14. 14

    Poke a small hole in the bottom of each cooled choux puff. Fill a piping bag with the chilled chocolate pastry cream and pipe it into each puff until it feels heavy and full.

    Ongeveer 8 min

15. 15

    Dip the top of each filled puff into the chocolate ganache, letting any excess drip off. Place on a wire rack to allow the ganache to set.

    Ongeveer 5 min

16. 16

    Transfer the buttercream to a piping bag fitted with a small star tip. Pipe a ring of buttercream on top of a large, glazed puff, then gently place a small, glazed puff on top.

    Ongeveer 4 min

    Tip van de kok: The buttercream acts as the 'glue' to hold the two parts together.

17. 17

    Pipe a decorative collar of buttercream 'pearls' around the base of the small puff to cover the seam and complete the religieuse.

    Ongeveer 3 min