How to make BEST Coffee Religieuses Recipe | Classic French Dessert
Religieuse is a French pastry made of two choux pastry cases, one larger than the other, filled with crème pâtissière, most commonly chocolate or coffee. Each case is covered in a ganache of the same flavor as the filling, and then joined decorated with piped buttercream frosting.
The pastry, whose name means “nun”, is supposed to represent the papal mitre. Religieuse itself was supposedly conceived in the mid-nineteenth century, but the first version of the batter was invented in 1540 by Popelini, the Florentine chef of the Florentine queen of France, Catherine de’ Medici. After subsequent iterations, the batter finally took its current form in the early 18th century in the kitchens of Marie-Antoine Carême, “The King of Chefs and the Chef of Kings”. Religieuse is a type of éclair.(wiki)
0:00 Intro
0:11 Craquelin crisp
0:55 Coffee Cream
2:38 Choux Pastry
4:39 Coffee Cream
5:43 Filling
✿INGREDIENTS✿
Craquelin crisp
30g(1/8 cup) – butter
37g(1/4 cup) – brown sugar
37g(1,3’oz) – flour
Coffee Cream
500ml(2 cups) – milk
40g(1/3 cup) – coffee beans
2 egg yolks
1 whole egg
125g(2/3 cup) – caster sugar
50g(1/3 cup) – corn starch
70g(1/2 cup) – cream cheese
Choux Pastry
250ml(1 cup) – water
100g(1/2 cup) – buter
pinch of salt
200g(1¼ cups) – flour
4 eggs
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