From melodie Jelu's kitchen in France.

Originally published on Cookpad France as Religieuse au chocolat, with US measurements.

Chocolate Religieuse

Name: Chocolate Religieuse
Total time: 3600 s
Yield: Serves 9 servings
Ingredients: 1/2 cup water (125 g); 1/2 cup milk (125 g); 1 cup all-purpose flour (140 g); 1/2 cup unsalted butter (110 g); 1 cup eggs, lightly beaten (about 4 large eggs or 250 g); 9 oz semisweet chocolate (250 g); 6 1/3 cups milk (1.5 liters); 1 cup cornstarch (150 g); 6 large eggs

melodie Jelu @melodiejelu

The religieuse is a pastry made with choux pastry and pastry cream, usually chocolate or coffee flavored.

I replaced the traditional glaze, which we find too sweet, with chocolate.

The religieuse is a pastry made with choux pastry and pastry cream, usually chocolate or coffee flavored.

I replaced the traditional glaze, which we find too sweet, with chocolate.

melodie Jelu @melodiejelu

The religieuse is a pastry made with choux pastry and pastry cream, usually chocolate or coffee flavored.

I replaced the traditional glaze, which we find too sweet, with chocolate.

The religieuse is a pastry made with choux pastry and pastry cream, usually chocolate or coffee flavored.

I replaced the traditional glaze, which we find too sweet, with chocolate.

Saved

Ingredients

1 hour

Serves 9 servings

Choux Pastry
1/2 cupwater (125 g)
1/2 cupmilk (125 g)
1 cupall-purpose flour (140 g)
1/2 cupunsalted butter (110 g)
1 cupeggs, lightly beaten (about 4 large eggs or 250 g)
Chocolate Cream
9 ozsemisweet chocolate (250 g)
6 1/3 cupsmilk (1.5 liters)
1 cupcornstarch (150 g)
6large eggs

Saved

Steps

1 hour

1

Choux Pastry: Heat the milk, water, and butter in a saucepan.
Once the butter has melted, add the flour and mix with a wooden spoon.
When the dough pulls away from the sides of the pan, continue to cook over medium heat for 3 minutes to dry it out.
2

Transfer the dough to a mixing bowl and beat with a paddle attachment for 10 minutes.
Add the beaten eggs in three additions, mixing for 2 minutes between each addition.
Place the dough in a piping bag and refrigerate for 1 hour.
3

Chocolate Cream: Heat the milk.
Mix the eggs with the cornstarch.
Pour in half of the hot milk and mix well.
Pour everything back into the saucepan and return to the heat.
4

Stir until the mixture thickens.
Remove from the heat, add the chocolate, and mix until smooth.
Pour into a dish, cover with plastic wrap directly on the surface, and refrigerate for 4 hours.
5

Pipe 9 choux about 3 1/2 inches (9 cm) in diameter.
Then pipe 9 smaller choux about 1 1/4 inches (3 cm) in diameter.
Bake for 30 minutes at 350°F (175°C), then 10 minutes at 285°F (140°C).
Do not open the oven during baking.
Let cool on a wire rack.
6

Whip the chocolate cream for 1 minute.
Place it in a piping bag and fill the choux pastries.
7

Melt the chocolate in a double boiler.
Dip the larger choux in the chocolate and place them on a plate.
Do the same with the smaller choux and place them on top of the larger ones.
Refrigerate for 1 hour.