← All recipes

🍽️ Classic Religieuse with Coffee Cream

277 kcal · 30 min · 4 servings

Classic Religieuse with Coffee Cream Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Put 125 milliliters of water, a pinch of salt, sugar, and the butter into a pot.
  2. 2. Bring the mixture to a boil while stirring.
  3. 3. Remove the pot from the heat and pour in the flour all at once.
  4. 4. Stir the mixture vigorously with a wooden spoon until it combines.
  5. 5. Place the pot back on the heat and keep stirring until the dough pulls away from the bottom of the pot.
  6. 6. Make sure a white layer forms on the bottom of the pot.
  7. 7. Transfer the dough to a bowl and let it cool down briefly.
  8. 8. Mix the eggs into the dough gradually, ensuring each addition is fully incorporated.
  9. 9. Knead the dough until it is smooth and pliable.
  10. 10. Fill the dough into a piping bag fitted with a plain tip.
  11. 11. Preheat the oven to 200 degrees Celsius for top and bottom heat.
  12. 12. Line a baking tray with baking paper.
  13. 13. Pipe six to eight large dollops with a diameter of five to six centimeters onto the tray.
  14. 14. Pipe six to eight small dollops with a diameter of about two centimeters alongside them.
  15. 15. Bake the pastries for about twenty minutes in the oven.
  16. 16. Remove the small balls and set them aside.
  17. 17. Bake the large pastries for another fifteen minutes until they are golden brown.
  18. 18. Let all the pastries cool down completely.
  19. 19. Bring milk, coffee, and the slit vanilla pod to a boil in a pot.
  20. 20. Whisk the egg yolks with sugar and cornstarch in a separate bowl.
  21. 21. Pour the hot coffee milk slowly in a thin stream into the eggs.
  22. 22. Return the mixture to the pot and cook it while stirring until it thickens.
  23. 23. Transfer the cream to a bowl and let it cool to lukewarm while stirring occasionally.
  24. 24. Remove the vanilla pod from the cream.
  25. 25. Stir the butter into the cooled cream gradually.
  26. 26. Let the cream cool down completely.
  27. 27. Spread some coffee cream onto the small and large profiteroles.
  28. 28. Place the small profiteroles on top of the large ones.
  29. 29. Fill the remaining cream into a piping bag fitted with a star tip.
  30. 30. Decorate the religieuses with the cream.

Nutrition per serving