Religieuse, which typically means a nun represented by two choux buns, one the head and the other the body.
The Religieuse, presented here reminds me more of a bride than a nun. I am sure you would agree. 🙂
They taste as delicious as they look pretty. I also prefer to use the crumble on top of the choux as it evens out any edges and the choux puffs up uniformly.
The choux buns are filed with a smooth, creamy, delicious pastry cream. They can be decorated as per one’s own preference. Here they have been decorated with pieces of tempered chocolate and buttercream.
Raspberry Pastry Cream:
1. Boil the raspberry puree with half the sugar and the scraped vanilla bean. Keep whisking continuously so that it does not burn.
2. In a bowl whisk the eggs, yolks and the remaining sugar. Add the custard powder and flour, whisk together.
3. As soon as the puree boils, pour one-third of it over the eggs mixture and whisk quickly.
4.Put it back into rest of the puree and heat until it comes to a boil. It is important to keep whisking continuously and quickly the cream so that it does not burn.
5. Once the cream comes to a boil, cook for 1 minute ONLY and remove immediately from heat.
6. Add sofetened butter gradually to the cream and whisk continuously until smooth.
6. Remove in a bowl, wrap with plastic onto the surface of the cream and chill.
Recipe, click Here. Pipe small and larger choux for the top and base respectively. Egg wash the choux.
Crumble for the choux topping:
Butter 80g, softened
Brown Sugar 100g
Mix all the ingredients like a dough. Roll it out between 2 silicon sheets or baking paper.
Pipe the choux with pastry cream by making a hole on the bottom.
Place the smaller choux onto the larger one and decorate with chocolate discs.
Taking these over to Angie’s fiesta friday! 🙂