Old-fashioned religieuse

Old-fashioned religieuse

Jeffrey Cagnes
Difficulty Icon
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

Jeffrey Cagnes

Jeffrey Cagnes

Pastry Chef | Jeffrey Cagnes, Paris
Jeffrey Cagnes is a talented Parisian pastry chef who worked as Executive Chef at the famous Maison Stohrer, the oldest pastry shop in Paris on rue Montorgueil.

Since 2021, Jeffrey has opened his own boutique, a sublime pâtisserie-chocolaterie in Paris's 17th arrondissement. An inveterate enthusiast, he has succeeded in revitalizing classic French pastries such as baba au rhum and puits d'amour.
His approach is characterized by creations that have a lower sugar content and refined presentations.
The Chef hosts masterclasses for amateurs at his Du Geste à l’Émotion workshop on a regular basis.

His signature creations include the vertiginous old-fashioned religieuse, his elegant Pavlova and his pretty pies, decorated with whipped ganache pearls.

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2024
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2024
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