Chocolate Religieusewith two filled choux
Chocolate religieuse with large and small choux filled with intense cream, stacked under cocoa glaze and classic cream finishing.
The religieuse requires pairs of choux with a consistent proportion, as the smaller piece needs to remain centered on the base. The dough is baked until dry, the chocolate cream is cooled before filling the cavities, and the glaze also acts as an adhesive, while a decorative collar hides the junction.
Ingredients
Cream and choux
Cream and glaze
Cream and choux
Choux and finishing
Cream and glaze
Finishing
Choux dough
Preparation
Prepare the cream
Cook 450 ml of milk, 4 egg yolks, 100 g sugar, 40 g flour, and 50 g cocoa until thickened; add 30 g butter and cool.
30 minutesMake the choux dough
Boil 200 ml water with 90 g butter and salt; add 170 g flour, dry the dough, and gradually incorporate 4 eggs.
20 minutesShape the pairs
Pipe eight 5 cm choux and eight 3 cm choux on baking sheets, leaving space for expansion.
15 minutesBake, dry, and fill
Bake at 200 °C for 15 minutes and at 175 °C for 25 minutes; cool, make holes at the base, and fill with cream.
45 minutesCover and assemble
Make glaze with 40 g cocoa, 100 g sugar, and a little water; cover the choux, stack the smaller ones, and outline the junction with whipped cream.
25 minutes
Substitutions
Vanilla cream creates a distinct version; keep the chocolate to preserve this variant and the visual contrast.
Storage
Keep refrigerated in a tall box, without touching the glaze.
Approximate shelf life: Up to 2 days refrigerated.
Nutrition values are estimates and may vary by brand, substitution and actual yield.
