Old-fashioned religieuse

Old-fashioned religieuse

Jeffrey Cagnes
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Expert
Recipe Time Icon
1h10
10
Videos
An impressive take on the old-fashioned religieuse, presented with a vertiginous assembly, filled with dark chocolate and decorated with milk chocolate chantilly.
Old-fashioned religieuse
Completion time
Preparation
1h10
Baking
40m
Resting
12h
Techniques taught
  • Making whipped cream
  • Mixing with a hand blender
  • Cooking a cream
  • Pasteurizing a mixture
  • Making a creamy
  • Making a custard
  • Piping with a tip
  • Filling a piping bag
  • Using a piping bag
  • Shaping eclairs
  • Baking choux pastry
  • Rolling out sweet pastry dough
  • Cutting sweet pastry dough
  • Flour a work surface
  • Using the 'rub in' method (sablage)
  • Using a cookie cutter
  • Making a glaze
  • Filling a piping bag
  • Using a piping bag
  • Filling a piece of choux pastry
  • Glazing a choux
  • Glazing an éclair
  • Whipping a cream with a whisk
  • Whipping cream with a mixer
  • Making a water-based caramel
  • Assembling an old-fashioned religieuse
  • Brush coating
  • Sealing with caramel
  • Decorating using a piping bag
  • Using a piping bag
Discover the first step of this course for free

Step 1 : Milk chocolate chantilly

Jeffrey Cagnes
Jeffrey Cagnes
Pastry Chef | Jeffrey Cagnes, Paris
Pastry Chef | Jeffrey Cagnes, Paris

Step 2 : Chocolate crémeux

Step 3 : Choux pastry

Step 4 : Sweet chocolate dough

Step 5 : Chocolate icing

Step 6 : Filling the choux & eclairs

Step 7 : Icing the choux & eclairs

Step 8 : Caramel & finalizing the chantilly

Step 9 : Final assembly

Step 10 : Decoration

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