▶The religieuse is a traditional French dessert, characterized by two stacked puffs, one larger and one smaller, filled with pastry cream – often chocolate or coffee flavored – and decorated with buttercream.
▶The name “religieuse” (which means “nun” in French) refers to the shape of the dessert, which resembles a nun’s habit, with decorations reminiscent of traditional nun’s attire.
▶A dessert with roots in the 19th-century French pastry tradition; its invention is attributed to Frascati, a famous Parisian café of the time, known for its refined desserts.
▶▶My version of religieuse is with classic pastry cream and butter glaze.
- Difficulty: Difficult
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 6Pieces
- Cooking methods: Stovetop, Oven
- Cuisine: French
- Seasonality: All seasons
Ingredients
- 1/2 cup water
- 1/2 cup milk
- 3.5 oz butter
- 1 teaspoon sugar
- 1 teaspoon salt
- 1.2 cups flour
- 5 eggs
- 2 cups milk
- 4 egg yolks
- 1/2 cup sugar
- 1/3 cup flour
- 1 vanilla (pod)
- 1.2 cups powdered sugar
- 1.8 oz butter (soft)
- 2 teaspoons water (or milk)
Tools
- 1 Piping bag
Steps
For the pâte à choux:
1.Start by bringing water, milk, butter, salt, and sugar to a boil in a saucepan.
2. Add the flour all at once and mix vigorously with a wooden spoon until the mixture detaches from the sides of the pot.
3. Cook the dough for 1-2 minutes over medium heat, then transfer it to a bowl and let it cool slightly.
4. Add the eggs, one at a time, mixing well between each addition until the mixture is smooth and shiny.
5. Prepare a baking sheet lined with parchment paper. To form the religieuses, make two shapes of dough: one larger (the base) and one smaller (for the top). Use a piping bag to form small mounds of dough.
6. Bake at 350°F for about 20-25 minutes, or until golden and puffed. Let cool.
Preparing the pastry cream:
1. Heat the milk with the split vanilla pod (or vanilla extract) in a saucepan.
2. In a separate bowl, beat the egg yolks with the sugar and flour.
3. When the milk is warm, slowly pour it over the egg and flour mixture, stirring to avoid lumps.
4. Return everything to the pot and cook over low heat, stirring continuously until the cream thickens. Let cool
Preparing butter glaze:
1. Start by mixing the powdered sugar with the soft butter until you get a homogeneous mixture.
2. Add water (or milk) gradually, stirring to achieve a smooth and spreadable consistency.
3. If desired, add vanilla for extra flavor.4. Use this glaze to cover the larger and smaller puffs of the religieuses. The butter glaze will give a richer appearance and a softer taste compared to the traditional powdered sugar glaze.
Assembling the religieuses:
1. Once the pâte à choux and pastry cream are cool, fill the larger puffs with the pastry cream.
2. Stack the smaller puff on top of the larger puff.
3. Cover the puffs with the glaze, decorating the top with a light layer of glaze.
A ready-made pastry cream can also be used.
Butter Glaze:
The butter glaze is one of the options that can be used for the religieuses, but it is not necessarily the most traditional.
The one usually used to cover religieuses is simpler and consists of a glaze made from powdered sugar, water, and coloring, which has a smoother and shinier consistency.
However, some modern recipes or variations may use a butter glaze or chocolate ganache to provide a richer texture and different flavor.
Butter glaze tends to be denser and creamier compared to the traditional powdered sugar glaze, which gives a shiny and crisp surface.
On the blog, you will find a recipe based on butter and cream cheese glaze: Southern Sweet Potatoes Cake .
FAQ
Is it possible to make gluten-free religieuses?
Of course! Here is the gluten-free religieuses recipe, adapted for those with specific dietary needs.
Ingredients for gluten-free choux pastry:
1/2 cup of water
3 oz of butter
1 pinch of salt
1 teaspoon of sugar
3/4 cup of gluten-free flour (you can use a gluten-free baking mix, containing cornstarch, rice flour, and xanthan gum)
4 eggs (preferably at room temperature)
