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Le Chaudron recipe
Religieuse au chocolat
Chocolate religieuse (cream puff tower)
⏱ 90 minServes 6Medium520 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
250 g (9 oz)choux pastry
500 ml (2 cups)whole milk
120 g (4 oz)superfine sugar
4egg yolks
50 g (2 oz)cornstarch
100 g (3½ oz)70% dark chocolate
200 g (7 oz)chocolate fondant icing- 100 g (3½ oz)chocolate buttercream
- 250 g (9 oz) choux pastry
- 500 ml (2 cups) whole milk
- 120 g (4 oz) superfine sugar
- 4 egg yolks
- 50 g (2 oz) cornstarch
- 100 g (3½ oz) 70% dark chocolate
- 200 g (7 oz) chocolate fondant icing
- 100 g (3½ oz) chocolate buttercream
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Make the choux pastry (250 g / 9 oz) and pipe large and small puffs onto a parchment-lined sheet.Making it from scratch? See the choux pastry — ≈ 25 min
- Bake at 180 °C (350 °F) for 25 minutes without opening the door until puffed, golden and dry. Let cool.
- For the chocolate pastry cream, bring the milk to a boil and whisk it into the yolks beaten with the sugar and cornstarch.
- Cook 2 minutes, whisking, until thick. Off the heat, stir in the chopped chocolate, cover the surface and let cool.
- Pipe the cream into each puff from underneath, then dip the tops in the chocolate fondant warmed to 35 °C (95 °F).
- Set a small puff on each large one, sticking them with a dab of buttercream, and pipe a buttercream collar where they meet.
- Chill for at least 2 hours before serving.
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