wheel of baking

French Religieuse Pastry

Ingredients

flour cocoa powder milk heavy cream whole eggs & egg yolks sugar dark chocolate butter salt

STEP 1

For the pastry cream: Sift together the flour and cocoa powder then set aside.

STEP 2

Heat the milk, heavy cream and part of the sugar until simmering.

STEP 3

Whisk the egg yolks with the remaining sugar in a medium-sized bowl until combined.

STEP 4

Add the flour mixture and whisk once more to combine.

STEP 5

Gradually pour the hot liquids over the egg mixture, whisking constantly.

STEP 6

Return to the pot and bring to a boil. Let it boil for 2 minutes then remove from the heat.

STEP 7

Add the chocolate and butter. Whisk until fully combined. Transfer to a wide container and chill.

STEP 8

For the craquelin: mix together all the ingredients until a homogeneous dough forms.

STEP 9

Roll out then cut circles of two different sizes. Chill.

STEP 10

For the choux pastry: Heat the water, butter, sugar and salt until the first bubbles appear.

STEP 11

Off the heat, add the sifted flour all at once. Stir to combine fully.

STEP 12

Return to the heat and keep stirring for 2-3 minutes.

STEP 13

Transfer to another bowl to cool down.

STEP 14

When there is no more steam coming out, gradually add the eggs until smooth and glossy.

STEP 15

Pipe large choux for the body and smaller ones for the head. Top with craquelin and bake.

STEP 16

Once baked and cooled down, fill with pastry cream. Dip in ganache if desired then decorate.