Dessert

Chocolate Religieuse

Name: Chocolate Religieuse
Prep time: 1 h
Cook time: 45 min
Total time: 4 h
Yield: 6 servings
Cuisine: french
Ingredients: 120 ml water; 60 g unsalted butter; 1 pinch salt; 1 tsp granulated sugar; 75 g all-purpose flour sifted; 2 pcs egg large, lightly beaten; 500 ml whole milk; 100 g granulated sugar; 4 pcs egg yolk; 40 g cornstarch; 100 g dark chocolate 60-70% cacao, chopped; 25 g unsalted butter cubed; 1 tsp vanilla extract; 100 g dark chocolate 60-70% cacao, finely chopped; 100 ml heavy cream; 100 g unsalted butter softened; 200 g powdered sugar sifted; 0.5 tsp vanilla extract; 1 tbsp milk

A classic French pastry consisting of a large choux puff topped with a smaller one, both filled with a decadent chocolate pastry cream. Each puff is glazed with a smooth chocolate ganache and joined by a decorative ring of vanilla buttercream.

An original recipe by Forkin

Total time: 4 hr
Serves: 6
Difficulty: Hard
Per serving: 850 kcal

Vegetarian

Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

Choux Pastry

120 mlwater
60 gunsalted butter
1 pinchsalt
1 tspgranulated sugar
75 gall-purpose flour, sifted
2 pcsegg, large, lightly beaten

Chocolate Pastry Cream

500 mlwhole milk
100 ggranulated sugar
4 pcsegg yolk
40 gcornstarch
100 gdark chocolate, 60-70% cacao, chopped
25 gunsalted butter, cubed
1 tspvanilla extract

Chocolate Ganache

100 gdark chocolate, 60-70% cacao, finely chopped
100 mlheavy cream

Buttercream

100 gunsalted butter, softened
200 gpowdered sugar, sifted
0.5 tspvanilla extract
1 tbspmilk

Equipment

round piping tip · star piping tip · saucepan · baking sheet · spatula · wire rack · mixing bowls · whisk · stand mixer or hand mixer · piping bag

The method

Step by step

1
First, make the pastry cream. In a medium saucepan, heat the whole milk over medium heat until it just begins to simmer.
About 5 min
Cook’s note: Watch the milk carefully to ensure it doesn't boil over.
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.
About 3 min
Cook’s note: Pouring the hot liquid slowly prevents the eggs from scrambling.
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.
About 5 min
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.
About 5 min
Cook’s note: Placing plastic wrap directly on the surface prevents a skin from forming.
5
To make the choux, preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
About 5 min
6
In a saucepan, bring the water, unsalted butter for the choux, salt, and granulated sugar for the choux to a rolling boil.
About 5 min
Cook’s note: Ensure the butter is fully melted before the mixture boils.
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.
About 3 min
Cook’s note: This step dries out the dough, which is crucial for a light, airy pastry.
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.
About 5 min
Cook’s note: The final dough should form a 'V' shape when you lift the beater.
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.
About 5 min
Cook’s note: Leave ample space between the puffs as they will expand during baking.
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.
About 35 min
Cook’s note: Do not open the oven during baking, as this can cause the puffs to collapse.
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.
About 10 min
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.
About 7 min
Cook’s note: Allow the ganache to cool and thicken slightly before dipping.
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.
About 5 min
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.
About 8 min
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.
About 5 min
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.
About 4 min
Cook’s note: The buttercream acts as the 'glue' to hold the two parts together.
17
Pipe a decorative collar of buttercream 'pearls' around the base of the small puff to cover the seam and complete the religieuse.
About 3 min

Per serving

Nutrition

40%Score

Calories: 849.7kcal
Protein: 10.5g
Carbs: 91.4g
Fat: 49.8g
Fibre: 2.7g
Sugar: 70.8g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store in an airtight container in the refrigerator.

Reheating

Best served chilled; no reheating is required.