Dish

Religieuse

The choux pastry is made with flour, butter, and eggs, and is piped into small rounds before being baked until golden brown. The pastry cream is made with milk, sugar, egg yolks, and cornstarch, and is cooked until thick and creamy. The chocolate ganache is made with chocolate and heavy cream, and is poured over the top of the pastry to create a smooth and shiny finish. Religieuse is a decadent and impressive dessert that is perfect for special occasions.

European cuisine› Western European cuisine› French cuisine

Pastry› Sweet Pastry

Origins and history

Religieuse originated in France in the 19th century and was named after the nuns who wore a habit with a distinctive two-tiered headdress. The pastry was created to resemble the headdress and was a popular dessert in French patisseries.

Dietary considerations

Religieuse contains dairy and is not suitable for those who are lactose intolerant or have a dairy allergy.

Variations

There are many variations of Religieuse, including different flavors of pastry cream and ganache. Some recipes also call for the addition of fruit or nuts to the filling or decoration.

Presentation and garnishing

To present Religieuse, stack the two choux pastry buns on top of each other and decorate them to look like a nun. The pastry is often garnished with a dusting of powdered sugar or a decorative chocolate decoration.

Tips & Tricks

When making the choux pastry, be sure to use room temperature eggs and to beat them in one at a time to ensure a smooth and airy texture. It is also important to let the pastry cream cool completely before filling the pastry to prevent it from becoming too runny.