Religieuse

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.