Arabian Delight Religieuse

Ingredients

In this Arabian adaptation of the French Religieuse, we incorporate Arab flavors and ingredients to create a unique twist. The original French version typically features a vanilla or chocolate cream filling, while our Arabian Delight Religieuse highlights the flavors of pistachio and honey. Additionally, we use a honey glaze instead of the traditional fondant icing, adding a touch of sweetness and a hint of Middle Eastern influence. We alse have the original recipe for Religieuse, so you can check it out.

• For the choux pastry: For the choux pastry:
• 1 cup (240ml) water 1 cup (240ml) water
• 1/2 cup (113g) unsalted butter 1/2 cup (113g) unsalted butter
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1 cup (125g) all-purpose flour 1 cup (125g) all-purpose flour
• 4 large eggs 4 large eggs
• For the pistachio cream filling: For the pistachio cream filling:
• 1 cup (240ml) whole milk 1 cup (240ml) whole milk
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 3 tablespoons cornstarch 3 tablespoons cornstarch
• 2 large egg yolks 2 large egg yolks
• 1/2 cup (120ml) heavy cream 1/2 cup (120ml) heavy cream
• 1/2 cup (75g) pistachios, finely ground 1/2 cup (75g) pistachios, finely ground
• 2 tablespoons honey 2 tablespoons honey
• For the honey glaze: For the honey glaze:
• 1/2 cup (120ml) honey 1/2 cup (120ml) honey
• 1 tablespoon water 1 tablespoon water
• For garnish: For garnish:
• Crushed pistachios Crushed pistachios

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 20g, 10g
• Carbohydrates (total, sugars): 30g, 15g
• Protein: 6g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
2. 2.
   In a saucepan, combine water, butter, and salt. Bring to a boil over medium heat.
3. 3.
   Reduce the heat to low and add the flour all at once. Stir vigorously until the mixture forms a ball and pulls away from the sides of the pan.
4. 4.
   Transfer the dough to a mixing bowl and let it cool for a few minutes.
5. 5.
   Add the eggs, one at a time, beating well after each addition until the dough is smooth and glossy.
6. 6.
   Transfer the dough to a piping bag fitted with a round tip.
7. 7.
   Pipe small rounds onto the prepared baking sheet, leaving space between each one.
8. 8.
   Bake for 20-25 minutes or until golden brown. Remove from the oven and let them cool completely.
9. 9.
   In a saucepan, heat the milk until hot but not boiling.
10. 10.
    In a separate bowl, whisk together the sugar, cornstarch, and egg yolks until well combined.
11. 11.
    Slowly pour the hot milk into the egg mixture, whisking constantly.
12. 12.
    Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened.
13. 13.
    Remove from heat and stir in the heavy cream, ground pistachios, and honey. Let the mixture cool completely.
14. 14.
    Once cooled, transfer the pistachio cream to a piping bag fitted with a small round tip.
15. 15.
    Fill the choux pastry rounds with the pistachio cream by piping it into the bottom of each round.
16. 16.
    In a small saucepan, heat the honey and water over low heat until combined.
17. 17.
    Brush the honey glaze over the top of each pastry round.
18. 18.
    Garnish with crushed pistachios.
19. 19.
    Serve and enjoy!

Treat your ingredients with care...

• Pistachios — Make sure to finely grind the pistachios for a smooth and creamy texture in the filling.
• Honey — Use a high-quality honey for the best flavor and aroma.

Tips & Tricks

• To achieve a perfectly crisp choux pastry, make sure to bake them until they are golden brown.
• Allow the pistachio cream to cool completely before filling the pastries to prevent them from becoming soggy.
• For an extra touch of elegance, drizzle some melted dark chocolate over the pastries before serving.

Serving advice

Serve the Arabian Delight Religieuse as a stunning centerpiece dessert at special occasions or enjoy it as a delightful treat with a cup of aromatic Arabic coffee.

Presentation advice

Arrange the pastries on a decorative platter, dust them with powdered sugar, and garnish with fresh mint leaves for an eye-catching presentation.