Its plump shape and its small collar of cream make the Religieuse one of the most iconic pastries in France. Here is the recipe !

religieuse recipe


For the choux pastry :

  • 250 ml of water
  • 1 tablespoon powdered sugar
  • 1/2 teaspoon of salt
  • 75g butter
  • 150g flour
  • 4 eggs For the coffee pastry cream
  • 40g egg yolks
  • 120g caster sugar
  • 45g cornstarch
  • 500ml whole milk
  • 1 teaspoon of coffee extract or a strong espresso

For the coffee buttercream

  • 1 egg
  • 100g caster sugar
  • 30 g of water
  • 100g butter at room temperature
  • 1/2 teaspoon Trablit

For the coffee fondant

  • 150 g pastry fondant
  • 1 teaspoon coffee extract


Prepare the choux pastry

  • Prepare all weigh-ins.
  • In a saucepan, bring the water, powdered sugar, salt and butter to a boil.
  • Off the heat, add the flour all at once and stir with a spatula until you get a ball that comes off the sides of the pan.
  • Put the pan back on the heat and dry out the panade, stirring it briskly until it leaves a veil at the bottom of the pan.
  • Pour the panade into the bowl of the robot and, with the leaf, whip it for a few moments to bring it down in temperature.
  • Add the eggs, one by one, letting the mixer run and waiting for them to be well incorporated before adding more.
  • Put the choux pastry in a pocket fitted with a 10mm plain tip.
  • Reserve in the refrigerator.
  • Preheat the oven to 180° (th6) and grease a metal plate.
  • When the oven is up to temperature, layer 8 puffs 6cm in diameter for the base of the coffee nuns and 8 puffs 3cm in diameter for the heads.

  • Bake for about 30 minutes.

The puffs should be well cooked and their color should be uniform.

Once out of the oven, set aside the puffs on a wire rack at room temperature. Prepare the coffee custard

  • In a mixing bowl, whisk the egg yolks and powdered sugar to whiten them.
  • Add the coffee extract and cornstarch and mix well.
  • Boil milk and coffee if not using coffee extract.
  • Pour the milk in 3 times into the mixing bowl and mix vigorously.
  • Pour everything back into the saucepan and cook over medium heat, stirring regularly, until boiling.
  • Transfer the coffee pastry cream to a clean dish, wrap in film and set aside in the fridge. Prepare the coffee buttercream
  • With a spatula, cream the butter so that it is ointment.
  • Whisk the egg to whiten it.
  • Bring the water and powdered sugar to 118°C and drizzle this syrup over the blanched egg while letting the food processor run at low speed. Increase the speed of the robot to cool the device.
  • Add the softened butter gradually while whisking vigorously.
  • Finally add the coffee extract.
  • Refrigerate the coffee buttercream.
  • Assembly and decoration of the nuns in the cafe
  • Pierce a hole under each puff and put pastry cream and buttercream in a pocket.
  • Use a plain nozzle or a filling nozzle for the pastry cream pocket and a sultana nozzle or a fluted nozzle for the buttercream pocket.

how to garnish coffee nuns :

  • Fill the puffs with coffee pastry cream.
  • Reheat the fondant in a bain-marie or in the microwave by adding a few drops of Trablit and do not let it exceed 35°.

Fondant nuns with coffee

  • Glaze the fondant puffs by dipping or with a spatula.
  • Place the heads on the bodies of the nuns, sticking them with a touch of buttercream.
  • Pipe dots of coffee buttercream at the junction of the heads and bodies of the coffee nuns and a dot on top.
  • Reserve in the refrigerator before tasting.

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