Religieuse with a Twist

Ingredients

• 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 vanilla-lavender pastry cream: For the vanilla-lavender pastry cream:
• 2 cups (480ml) whole milk 2 cups (480ml) whole milk
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 1/4 cup (30g) cornstarch 1/4 cup (30g) cornstarch
• 4 large egg yolks 4 large egg yolks
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1 tablespoon dried lavender flowers 1 tablespoon dried lavender flowers
• For the ganache: For the ganache:
• 1/2 cup (120ml) heavy cream 1/2 cup (120ml) heavy cream
• 4 ounces (113g) dark chocolate, finely chopped 4 ounces (113g) dark chocolate, finely chopped

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 20g, 12g
• 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.
   Remove the saucepan from heat and add the flour all at once. Stir vigorously until the mixture forms a smooth ball.
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 large round tip.
7. 7.
   Pipe 8 small rounds and 8 larger rounds onto the prepared baking sheet, leaving space between them.
8. 8.
   Bake for 15 minutes, then reduce the oven temperature to 180°C (350°F) and bake for an additional 20 minutes, or until golden brown and puffed.
9. 9.
   Remove from the oven and let the pastry shells cool completely.
10. 10.
11. 11.
    In a saucepan, heat the milk and dried lavender flowers over medium heat until it reaches a simmer. Remove from heat and let it steep for 10 minutes.
12. 12.
    In a separate bowl, whisk together the sugar, cornstarch, and egg yolks until well combined.
13. 13.
    Slowly pour the lavender-infused milk into the egg mixture, whisking constantly.
14. 14.
    Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and comes to a boil.
15. 15.
    Remove from heat and stir in the vanilla extract. Strain the pastry cream through a fine-mesh sieve to remove the lavender flowers.
16. 16.
    Cover the surface of the pastry cream with plastic wrap to prevent a skin from forming and refrigerate until chilled.
17. 17.
18. 18.
    For the ganache, heat the heavy cream in a saucepan until it just begins to simmer.
19. 19.
    Remove from heat and add the chopped chocolate. Let it sit for a minute, then stir until smooth and glossy.
20. 20.
21. 21.
    To assemble, slice the larger choux pastry puffs in half horizontally.
22. 22.
    Fill a piping bag fitted with a small round tip with the chilled pastry cream.
23. 23.
    Pipe a generous amount of cream onto the bottom half of each larger puff.
24. 24.
    Place the smaller puffs on top of the cream-filled bottoms.
25. 25.
    Dip the top of each Religieuse into the ganache, allowing it to drip down the sides.
26. 26.
    Refrigerate for at least 30 minutes to allow the ganache to set.

Treat your ingredients with care...

• Lavender flowers — Make sure to use culinary-grade dried lavender flowers to ensure the best flavor. If you can't find dried lavender flowers, you can use lavender extract as a substitute, but use it sparingly as it is more concentrated in flavor.

Tips & Tricks

• To achieve perfectly puffed choux pastry, make sure to bake them at a high temperature initially and then reduce the temperature to allow them to dry out without burning.
• When filling the pastry cream, pipe it generously to ensure a deliciously creamy bite.
• For a twist, you can experiment with different flavored pastry creams such as chocolate, coffee, or pistachio.
• If you prefer a sweeter ganache, you can add a tablespoon of honey or powdered sugar to the chocolate and cream mixture.
• Serve the Religieuse chilled for the best texture and flavor.

Serving advice

Serve the Religieuse as a stunning centerpiece dessert at a special occasion or enjoy it as a luxurious treat with a cup of tea or coffee.

Presentation advice

Arrange the Religieuse on a decorative platter, garnished with fresh lavender sprigs and a dusting of powdered sugar for an elegant touch.