Religieuse pastry

Religieuse Pastry

 The religieuse pastry, also known as a "nun" in French, is a delightful French dessert that resembles a nun in her habit. It's made with two choux pastry buns, one larger than the other, filled with pastry cream. The larger bun forms the base, and the smaller bun sits on top, attached with a layer of chocolate ganache or fondant and often decorated with buttercream or whipped cream.

 

The religieuse's history dates back to the 19th century, with its invention credited to a Parisian pastry chef named Frascati. Originally, it was a rectangular pastry, but its round shape and name came about in the late 19th century, likely inspired by the resemblance to a nun's habit.

 

Here's a breakdown of the key components:

 

- Choux Pastry: This light and airy pastry is the foundation of the religieuse. It's made with a simple combination of butter, water, milk, sugar, salt, flour, and eggs. The choux pastry is piped into two different sizes, baked, and then filled with pastry cream.

- Pastry Cream: This creamy custard is made with eggs, sugar, and starch. It's often flavored with vanilla, chocolate, or coffee, and provides a rich and decadent filling for the choux buns.

- Chocolate Ganache or Fondant: This smooth and glossy coating adds a touch of elegance and holds the two choux buns together. It's made with chocolate and cream or sugar.

- Buttercream or Whipped Cream: These decorations add a final touch of sweetness and visual appeal. They're often piped onto the top of the religieuse in swirls or other decorative patterns.

 

While the religieuse is a classic French pastry, it's not as widely known as other pastries like éclairs or croissants. However, it's a delicious and elegant dessert that is sure to impress. If you're looking for a new pastry to try, the religieuse is a great option.