Chocolate Religieuse
A classic French pastry consisting of a large choux puff topped with a smaller one, both filled with a decadent chocolate pastry cream. Each puff is glazed with a smooth chocolate ganache and joined by a decorative ring of vanilla buttercream.
An original recipe by Forkin
- Total time
- 4 hr
- Serves
- 6
- Difficulty
- Hard
- Per serving
- 850 kcal
Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Choux Pastry
- 120 mlwater
- 60 gunsalted butter
- 1 pinchsalt
- 1 tspgranulated sugar
- 75 gall-purpose flour, sifted
- 2 pcsegg, large, lightly beaten
Chocolate Pastry Cream
- 500 mlwhole milk
- 100 ggranulated sugar
- 4 pcsegg yolk
- 40 gcornstarch
- 100 gdark chocolate, 60-70% cacao, chopped
- 25 gunsalted butter, cubed
- 1 tspvanilla extract
Chocolate Ganache
- 100 gdark chocolate, 60-70% cacao, finely chopped
- 100 mlheavy cream
Buttercream
- 100 gunsalted butter, softened
- 200 gpowdered sugar, sifted
- 0.5 tspvanilla extract
- 1 tbspmilk
Equipment
round piping tip · star piping tip · saucepan · baking sheet · spatula · wire rack · mixing bowls · whisk · stand mixer or hand mixer · piping bag
The method
Step by step
- 1
First, make the pastry cream. In a medium saucepan, heat the whole milk over medium heat until it just begins to simmer.
About 5 min
Cook’s note: Watch the milk carefully to ensure it doesn't boil over.
- 2
In a separate bowl, whisk together the egg yolks, granulated sugar for the pastry cream, and cornstarch until smooth. While whisking continuously, slowly pour about half of the hot milk into the yolk mixture to temper it.
About 3 min
Cook’s note: Pouring the hot liquid slowly prevents the eggs from scrambling.
- 3
Pour the tempered yolk mixture back into the saucepan with the remaining milk. Cook over medium heat, whisking constantly, until the cream thickens and boils for 1 minute.
About 5 min
- 4
Remove the pan from the heat and stir in the chopped dark chocolate, cubed unsalted butter, and vanilla extract until smooth. Transfer to a bowl, press plastic wrap directly onto the surface, and refrigerate for at least 2 hours.
About 5 min
Cook’s note: Placing plastic wrap directly on the surface prevents a skin from forming.
- 5
To make the choux, preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
About 5 min
- 6
In a saucepan, bring the water, unsalted butter for the choux, salt, and granulated sugar for the choux to a rolling boil.
About 5 min
Cook’s note: Ensure the butter is fully melted before the mixture boils.
- 7
Remove the pan from the heat, add all the sifted all-purpose flour at once, and stir vigorously with a wooden spoon until a dough forms. Return to low heat and cook for 1-2 minutes, stirring constantly.
About 3 min
Cook’s note: This step dries out the dough, which is crucial for a light, airy pastry.
- 8
Transfer the dough to a mixer bowl and beat on low speed for 2-3 minutes to cool slightly. Add the beaten eggs in a slow, steady stream, mixing until the dough is smooth and glossy.
About 5 min
Cook’s note: The final dough should form a 'V' shape when you lift the beater.
- 9
Transfer the dough to a piping bag with a large round tip. Pipe 6 large rounds (approx. 5cm) and 6 small rounds (approx. 2.5cm) onto the prepared baking sheet.
About 5 min
Cook’s note: Leave ample space between the puffs as they will expand during baking.
- 10
Bake for 10 minutes at 200°C (400°F), then reduce the temperature to 180°C (350°F) without opening the oven door. Bake for another 20-25 minutes until golden brown and firm.
About 35 min
Cook’s note: Do not open the oven during baking, as this can cause the puffs to collapse.
- 11
Turn off the oven and let the puffs cool inside with the door ajar for 10 minutes, then transfer to a wire rack to cool completely.
About 10 min
- 12
To make the ganache, place the finely chopped dark chocolate in a heatproof bowl. Heat the heavy cream until simmering, then pour it over the chocolate. Let stand for 5 minutes, then whisk until smooth.
About 7 min
Cook’s note: Allow the ganache to cool and thicken slightly before dipping.
- 13
For the buttercream, beat the softened unsalted butter in a bowl until fluffy. Gradually beat in the sifted powdered sugar, then add the vanilla extract and milk, mixing until smooth and pipeable.
About 5 min
- 14
Poke a small hole in the bottom of each cooled choux puff. Fill a piping bag with the chilled chocolate pastry cream and pipe it into each puff until it feels heavy and full.
About 8 min
- 15
Dip the top of each filled puff into the chocolate ganache, letting any excess drip off. Place on a wire rack to allow the ganache to set.
About 5 min
- 16
Transfer the buttercream to a piping bag fitted with a small star tip. Pipe a ring of buttercream on top of a large, glazed puff, then gently place a small, glazed puff on top.
About 4 min
Cook’s note: The buttercream acts as the 'glue' to hold the two parts together.
- 17
Pipe a decorative collar of buttercream 'pearls' around the base of the small puff to cover the seam and complete the religieuse.
About 3 min
Per serving
Nutrition
- Calories
- 849.7kcal
- Protein
- 10.5g
- Carbs
- 91.4g
- Fat
- 49.8g
- Fibre
- 2.7g
- Sugar
- 70.8g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store in an airtight container in the refrigerator.
Best served chilled; no reheating is required.
More recipes
All recipesbreakfast
Egyptian Ful Medames
Experience the authentic flavors of Egypt with this traditional Ful Medames, a hearty and aromatic fava bean stew. Slow-cooked to tender perfection and seasoned with bright lemon, rich olive oil, fragrant garlic, and earthy cumin, this naturally vegan dish offers a comforting and nourishing start to any day.
1 hr 15 min 291 kcaldessert
Bakewell Tart
A classic British dessert featuring a shortcrust pastry base, a layer of raspberry jam, and a rich almond frangipane topping. This tart is a delightful balance of sweet and nutty flavors with a tender, crumbly crust.
1 hr 45 min 570 kcalmain course
Vegetarian Mapo Tofu
This vegetarian mapo tofu features silky tofu simmered in a rich, spicy, and savory sauce. Fermented broad bean paste and chili oil provide authentic depth of flavor. Serve this hearty dish over steamed rice for a satisfying meal.
40 min 177 kcaldessert
Quick Mix Sponge Cake
A light, airy sponge cake with a tender crumb, made by folding a simple yolk batter into stiffly beaten egg whites. This cake is naturally dairy-free and serves as a perfect base for various frostings, glazes, or fresh fruit.
2 hr 5 min 231 kcaldessert
Classic Mille-Feuille
Indulge in the exquisite layers of this classic French Mille-Feuille, featuring delicate, shatteringly crisp puff pastry embracing a luscious, velvety vanilla bean pastry cream. This elegant dessert offers a delightful interplay of textures and rich, sweet flavors, making it a show-stopping treat for any occasion.
4 hr 40 min 829 kcaldinner
Vegetarian Bibimbap
This vibrant Korean mixed rice dish features an assortment of seasoned vegetables, a savory gochujang sauce, and a fried egg, all served over warm rice. It's a balanced and flavorful meal perfect for a weeknight dinner.
55 min 543 kcalside dish
Canned Squash and Okra
Preserve the summer harvest with this straightforward recipe for canned squash and okra. A balanced brine and standard water-bath canning process yield crisp, tangy vegetables that are shelf-stable and ready for year-round enjoyment.
13 hr 25 min 29 kcal