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The dessert, French classic

Chocolate religieuse

The chocolate religieuse is a classic French dessert made of two choux pastries filled with chocolate pastry cream, stacked and glazed, for 6 people. It takes 1h25 of active work split between the day before and the day itself, rates as medium difficulty, and costs €1.90 per serving. Success comes down to properly dried choux and cream whipped right before assembly so it stays smooth.

To end on a high note, I suggest chocolate religieuses, two little choux stacked one on top of the other with their collar of cream, real little ladies in brown dresses.

Chocolate religieuse
For
6 people
Work
1 h 25
Total time
3 h 20
Prep
Prepared the day before
Difficulty
Medium
Cost per person
€1.90
Calories per person
520 kcalcalculated by Kiloach, your weight coach

The religieuse plays on two textures, crisp choux pastry outside and soft inside, paired with a melting chocolate pastry cream that oozes slightly when you cut into it with a spoon. The cocoa glaze adds a bitter edge that balances the sweetness, and the whipped cream collar between the two tiers gives a light touch. It's a dessert you eat in a few bites, but it leaves an impression.

This is the kind of dessert you bring out for a family meal or a polished dinner with friends, in winter, spring, or fall, when you want pastry rather than fresh fruit. It closes a classic menu nicely after a braised meat dish or a gratin, and its generous chocolate appeals to kids and adults alike.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before 3 steps, 1 h 10
  2. The same day 1 step, 20 min
  3. Before the guests arrive 1 step, 20 min
  4. When it's time to serve 1 step

The day before, make the choux pastry, bake and dry the choux, then make the chocolate pastry cream and keep everything chilled. The day of, fill the choux with cream in the morning, then just before guests arrive, make the glaze and assemble the religieuses. At serving time, pull them from the fridge at the last minute so the cream collar holds its shape.

The ingredients

6 people

Pantry

  • Wateroften in the pantry 12.5 cl
  • Flouroften in the pantry 70 g
  • Granulated sugaroften in the pantry 110 g
  • Cornstarchoften in the pantry 40 g
  • Dark baking chocolate 150 g
  • Powdered sugaroften in the pantry 200 g
  • Unsweetened cocoa powderoften in the pantry 2 tbsp
  • Saltoften in the pantry 1 pinch

Dairy

  • Whole milk 62.5 cl
  • Butter 55 g
  • Eggs 3
  • Egg yolks 5
  • Heavy cream 20 cl

Allergens Gluten, Lactose, Eggs

The recipe, moment by moment

The day beforeWhat's better after resting overnight in the fridge.

  1. Bring the water, 12.5 cl of milk, the diced butter, a pinch of salt and 1 tsp of sugar to a boil, add the flour all at once and dry out the dough over the heat while stirring, then beat in the three eggs one at a time off the heat. 20 min

    The dough is ready when it forms a V that slowly falls from the spatula, if it's too stiff add a bit of beaten egg.

  2. Pipe 6 large choux and 6 small ones, brush with water, mark with a fork, bake at 180°C then let them dry in the turned off oven with the door ajar. 35 min

    Never open the oven during the first 20 minutes, the choux don't like drafts.

  3. Bring 50 cl of milk to a boil, whisk the yolks with the sugar and cornstarch, pour the milk over, return to the heat until thickened, off the heat melt the chocolate into it, cover with plastic wrap touching the surface and chill. 15 min

    Whisk constantly into the corners of the pan, that's where the cream sticks and turns lumpy.

The same dayDuring the day, whenever you get a moment.

  1. Poke the bottom of each choux with a piping tip and fill them with smooth chocolate cream. 20 min

    Whisk the cold cream before piping it, it turns silky again.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Mix the powdered sugar, cocoa and 3 tbsp of hot water for a thick glaze, dip the top of the choux, place the small ones on the large ones, then join them with a ring of whipped cream. 20 min

    Dip the choux upside down in one clean motion, then flip it right away, the glaze won't drip.

When it's time to serveThe final touches, right in front of your guests.

  1. Serve the religieuses well chilled, straight from the fridge just before sitting down.

    Set them on a cold platter and serve right away, the cream collar doesn't hold up to warmth.

Our tips to get it right

  • Weigh the flour and eggs precisely for the choux pastry, a few grams off changes the texture and keeps the choux from rising properly.
  • Make the chocolate cream the day before and leave it covered with plastic wrap touching the surface overnight, it will whip more easily and hold better once piped.
  • Set aside a couple of choux to test the glaze before doing all twelve, so you can adjust the thickness without wasting the ones that count.

The variations

  • Swap the dark chocolate for milk chocolate in the cream for a milder version that kids especially like.
  • For a quicker version, fill store bought baked choux shells and spend your time on the cream and assembly instead.
  • Add a touch of instant coffee to the pastry cream for a mocha religieuse, a classic twist on the all chocolate version.

What to serve it with

  • A strong espresso to cut the sweetness
  • A cup of black tea
  • A few fresh berries on the side

Storage

Assembled religieuses keep for 2 days in the refrigerator in a sealed container, though the glaze may soften slightly. Baked, empty choux shells freeze well for up to a month, but not the cream or the finished assembly.

Questions about this recipe

Why do my choux collapse after baking?

This usually happens because they haven't dried enough in the oven. Leave them inside with the oven off and the door ajar for the full time so they hold their shape as they cool.

Can you replace the pastry cream with a ganache?

Yes, a dark chocolate ganache works well and gives a denser result. Let it cool before piping it into the choux.

How do you best present the religieuses on a platter?

Space them out on a cold platter so the cream doesn't stick between them. A light dusting of powdered sugar right before serving gives a polished look.

Is this recipe good for kids?

Yes, it's a classic chocolate dessert that kids enjoy. You can soften the flavor by using milk chocolate instead of dark chocolate in the cream.

Can chocolate religieuses be made ahead?

Yes, it's even recommended. The recipe needs 1 h 25 of work in total, split up like this, the day before, 3 steps, the same day, 1 step, before the guests arrive, 1 step, when it's time to serve, 1 step.

How long does it take to make chocolate religieuses?

Allow 3 h 20 in total, including resting and cooking time, of which 1 h 25 is actual work. The recipe is rated "medium".

How many calories are in chocolate religieuses?

About 520 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does chocolate religieuses cost?

About €1.90 per person, that's €11.40 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, eggs. Remember to ask your guests about their allergies before putting your menu together.

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