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Le Chaudron recipe
Religieuse à la vanille
Vanilla 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
2 clovesMadagascar vanilla
200 g (7 oz)white pastry fondant- 100 g (3½ oz)vanilla 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
- 2 cloves Madagascar vanilla
- 200 g (7 oz) white pastry fondant
- 100 g (3½ oz) vanilla 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.
02 — Equipment
1 medium heavy-bottomed saucepan (18 cm / 7 in)
1 stand mixer with paddle
1 disposable piping bag with a 10 mm plain tip1 disposable piping bag with an 8 mm star tip
2 baking sheets (40 × 30 cm / 16 × 12 in)
1 fan oven (200 °C / 400 °F)
1 hand whisk
1 stainless-steel bowl (2 L / 2 qt)1 roll of parchment paper03 — Method
- Make the choux pastry from the base recipe (250 g / 9 oz), then pipe puffs in two sizes 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 oven door, until the puffs are risen, golden and dry. Let cool.
- Make the pastry cream: bring the vanilla-infused milk to a boil, then whisk it into the yolks beaten with the sugar and cornstarch.
- Cook the cream 2 minutes, whisking, until thick, then press plastic wrap onto the surface and chill completely.
- Fill each puff from underneath with the vanilla cream using a piping bag with a small tip, then dip the tops in white 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 at least 2 hours so the icing sets and the cream firms up. Serve cold.
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