How to Make Classic Religieuse with Chocolate Eclairs

Simple Summary

Religieuse with Chocolate Eclairs is a decadent French pastry dessert featuring delicate choux pastry filled with rich chocolate cream and elegantly decorated to resemble a nun's habit.

Recipe Details

• Prep Time: 1 hour 30 minutes
• Cook Time: 25 minutes
• Total Time: 2 hours 55 minutes (including cooling and setting time)
• Servings: 8
• Difficulty: Advanced

Ingredients

For the Choux Pastry:

• 1 cup (240ml) water
• 1/2 cup (113g) unsalted butter
• 1/4 tsp salt
• 1 cup (125g) all-purpose flour
• 4 large eggs

For the Chocolate Pastry Cream:

• 2 cups (480ml) whole milk
• 1/2 cup (100g) granulated sugar
• 1/4 cup (30g) cornstarch
• 4 large egg yolks
• 2 tbsp unsalted butter
• 6 oz (170g) dark chocolate, chopped

For the Chocolate Glaze:

• 4 oz (113g) dark chocolate, chopped
• 1/2 cup (120ml) heavy cream

For Assembly:

• 1 cup (240ml) heavy cream, whipped
• 1/4 cup (30g) powdered sugar

Instructions

1. Preheat the oven to 400°F (200°C). Line two baking sheets with parchment paper.

2. Make the choux pastry: In a medium saucepan, bring water, butter, and salt to a boil. Remove from heat and quickly stir in flour until a smooth dough forms.

3. Return the pan to medium heat and cook, stirring constantly, for 1-2 minutes until the dough pulls away from the sides of the pan.

4. Transfer the dough to a mixing bowl and let cool for 5 minutes. Beat in eggs one at a time until fully incorporated and the dough is smooth and glossy.

5. Transfer the dough to a piping bag fitted with a large round tip. Pipe 8 small rounds (about 1.5 inches in diameter) for the religieuse tops and 8 larger rounds (about 2.5 inches in diameter) for the bases. Pipe 8 eclairs about 4 inches long.

6. Bake for 20-25 minutes until golden brown and puffed. Turn off the oven and let pastries dry for 10 minutes with the door slightly open. Cool completely on a wire rack.

7. Make the chocolate pastry cream: In a saucepan, heat milk until steaming. In a bowl, whisk sugar, cornstarch, and egg yolks. Slowly pour hot milk into the egg mixture, whisking constantly.

8. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened. Remove from heat and stir in butter and chocolate until smooth. Cover with plastic wrap and refrigerate until cool.

9. Make the chocolate glaze: Heat cream until simmering, then pour over chopped chocolate. Let sit for 2 minutes, then stir until smooth.

10. Assemble the religieuse: Cut the tops off the larger choux puffs. Fill the bases with chocolate pastry cream. Dip the tops in chocolate glaze and set aside to set.

11. Fill the smaller choux puffs with pastry cream and dip in chocolate glaze.

12. Place the glazed smaller puffs on top of the filled larger puffs to create the religieuse shape.

13. For the eclairs, split lengthwise and fill with chocolate pastry cream. Dip the tops in chocolate glaze.

14. Whip heavy cream with powdered sugar. Use this to pipe decorative borders on the religieuse and eclairs.

15. Refrigerate for at least 1 hour before serving to allow the glaze to set.

Chef's Notes

• For best results, use a kitchen scale to measure ingredients precisely.
• The choux pastry can be made ahead and frozen for up to 1 month.
• If the chocolate glaze becomes too thick, gently reheat it over a double boiler.
• Practice piping techniques on parchment paper before assembling the final desserts.
• For a flavor variation, try filling with vanilla or coffee pastry cream instead of chocolate.

Nutritional Info

Per serving (1 religieuse or 1 eclair): Approximately 450 calories, 30g fat, 40g carbohydrates, 8g protein. Rich in calcium and antioxidants from dark chocolate.

Serving Suggestions

Serve these elegant pastries as the centerpiece of a dessert table at special occasions or afternoon tea. Pair with a strong espresso or a glass of sweet dessert wine like Sauternes. For a beautiful presentation, dust the plate with cocoa powder and garnish with fresh berries or edible flowers.