Chocolate « religieuse » composed of
– choux
– chocolate custard
– chocolate fondant
– whipped cream
For the choux pastry
60g water
60g milk
70g flour
55g butter
salt
1 teaspoon of sugar
2 or 3 eggs (depending on size)
Heat the water, milk, butter, salt and sugar in a saucepan. Remove from the heat and add the flour all at once. Mix well to dry out the dough for 2 to 3 minutes.
Then add the beaten eggs gradually, mixing well between each egg.
Poach the choux in two different sizes on a baking tray covered with silpat paper. Bake at 170°C for 35 to 40 minutes (time may vary depending on the oven). Leave to cool on a wire rack.
For the pastry cream
300ml milk
60g sugar
2 egg yolks
20g cornflour
30g dark chocolate
Heat the milk and chocolate and mix the egg yolks, sugar and cornflour in a bowl.
Pour the hot milk over it. Stir. Pour back into the pan. Stir until thickened.
Set aside in a cool place.
Assembly
Fill the pastry cream into a piping bag.
Make two small holes under each choux and fill with cream.
Melt some white fondant in a bain marie and add chocolate. Cover the choux and finish by poaching a little whipped cream.
