Photograph of the finished Religieuse

France · Bánh su hai tầng Religieuse

Religieuse

2 hr 20 min Hands-on time + 2 hr waiting
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Flour Flour 480 g
  • Photograph of Unsalted butter Unsalted butter 400 g
  • Photograph of Chicken eggs Chicken eggs 24
  • Photograph of Fresh milk Fresh milk 1.8 l
  • Photograph of Sugar Sugar 560 g
  • Photograph of Cornstarch Cornstarch 160 g
  • Photograph of Dark chocolate Dark chocolate 400 g
  • Photograph of Fresh cream Fresh cream 480 ml
  • Photograph of Espresso coffee Espresso coffee 120 ml
  • Photograph of Powdered sugar Powdered sugar 160 g

Method

  1. 1 Heat the milk and butter until boiling, then add the flour all at once and stir vigorously for 3 minutes.
  2. 2 Let them cool slightly, then add the eggs one at a time and beat well between each egg.
  3. 3 Shape the dough into two sizes: a large 5 cm ball and a small 3 cm ball, then bake at 190 degrees for 30 minutes.
  4. 4 Do not open the oven for the first 20 minutes; opening it will cause the choux pastry to collapse and not spring back up.
  5. 5 Cook the egg custard and divide it into two parts; one part is mixed with chocolate and the other with coffee.
  6. 6 Pipe cream into both sizes of cookies, then coat with chocolate glaze and place the smaller cookie on top of the larger one, outlining the neck with white cream.

With an appliance

  • Air fryer 1 hr 56 min

    Replace step 3: spray oil on the two-size choux pastry tray, bake at 205 degrees in a hot air oven for 20 minutes, and rotate the tray after 10 minutes; the shells rise quickly, do not flip, and separate the large and small pieces.

Start cooking