Religieuse filled with whipped cream and marinated strawberries - 5/7/11
A Religieuse simply means "Nun" in French. The Religieuse was created in the mid-19th century, and comprises of two round choux pastry cases. One large at the bottom and one smaller one on top. The filling is usually a butter cream or Chantilly (whipped cream) topping. It was told that the Religieuse supposed to be a reminiscent of a nun’s wimple which is a cloth covering worn over the head and around the neck and chin.
The dough of the Religieuse is a pâte à choux which is used for profiteroles, and the Éclair.
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Close look at the Religieuse.
The religieuse can last a few days in the refrigerator!
Preparation work..
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For the choux paste 1/2 cup milk 4 tablespoons unsalted butter, cut into small pieces 1 pinch salt 1 pinch sugar 1/2 cup pastry flour, sifted 2 large eggs For the filling: 3/4 cup whipped cream 1 tablespoon sugar Strawberries marinated with sugar and red wine (Optional) |
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In a small saucepan, combine the milk, butter, salt, and sugar over medium heat. |
When the butter is melted and the mixture reached a boil, remove the pan from the heat and add the flour all at once. |
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Mix with a wire whisk until the flour is incorporated, about 30 seconds. |
Transfer the batter to bowl. Add the eggs whisking well. At this point the batter is ready to use in your recipe. |
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Put the batter in a pastry bag with a 3/4 tip . Pipe 4 large circles and 4 much smaller circles (about 1/3 smaller). Preheat the oven at 350 degrees. |
Put the tray in the oven and bake for 25 minutes or the top of the choux are golden brown. Remove the choux and let them cool down. |
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Cut a bunch of strawberries in small pieces and marinate them with sugar and red wine. Let them marinate for a least 20 minutes or overnight. |
Pour the cold heavy cream in a bowl and add a tablespoon of sugar. Whip until stiff peak. Fill the whipped into a pastry bag with a 2/4 tip for piping. |
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Cut about 2/3 of the large choux and pipe in the whipped cream. Add a few marinated strawberries inside the choux on top of the whipped cream. |
Make a hole and pipe in the whipped cream in the smaller choux. |
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I happened to have a bit of melted chocolate so I used as a glue between the big and small choux. |
Pipe some whipped cream on the side and on the top of each Religieuse. |
Refrigerate them and allow them to sit at room temperature for about 15 minutes before serving.
Filed as: Cake/cookies
