Religieuse
Religieuse look so pretty and taste heavenly. The choux pastry is filled with chocolate pudding and decorated with buttercream. A real feast for the eyes!
INGREDIENTS (Makes 12)
FOR THE DOUGH
125 ml milk
50 g butter
1 pinch of salt
1 pinch of sugar
75 g wheat flour (type 405)
2 eggs (size M)
FOR THE FILLING
50 g dark chocolate
250 ml milk
3 egg yolks (size M)
40 g sugar
1 packet of vanilla pudding powder
200 g cream
FOR THE GLAZE
100 g powdered sugar
30 g baking cocoa
60 ml milk
2 tsp neutral cooking oil (e.g. rapeseed oil)
FOR THE DECORATION
60 g powdered sugar
75 g soft butter
1 tbsp milk
1 pinch of salt
ALSO
Some butter for the baking tray
PREPARATION
Step 1
Grease a baking tray. For the dough, put the milk, butter, salt and sugar in a small saucepan and bring to a boil. Sift the flour and stir it into the boiling milk with a whisk. Then stir the dough with a dough scraper and press it to the bottom of the pan so that a light coating forms on the bottom. Put the dough in a mixing bowl and let it cool slightly.
Step 2
Preheat the oven to 200 degrees top / bottom heat (fan oven: 180 degrees). Whisk the eggs, then gradually stir into the dough until a viscous mass forms. Put the mixture in a piping bag with a perforated nozzle (⌀ 10 mm).
Step 3
Pipe twelve 5 cm dough balls and twelve 3 cm dough balls onto the prepared baking sheet. Bake the balls in the preheated oven for approx. 15 minutes, then take the small balls out of the oven. After another 5 minutes, take the large balls out; both should be baked golden brown. Allow the dough balls to cool completely.
