Mary Berry’s Religieuses | Recipe Cart
Delight in Mary Berry's classic Religieuses—choux pastry shells filled with creamy chocolate cream. Perfect for special occasions or a treat anytime!
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Cooking tools:
- Baking sheet
- Parchment paper
- Wooden spoon
- Pan
- Oven
- Piping bag
- Plain piping tube
- Pastry brush
- Skewer
- Cooling rack
- Chef's knife
- Heavy-based medium pan
- Mixing bowl
- Whisk
- Plastic wrap
- Jam syringe
- Star piping tube
- Measuring cup
- Stove
- Kitchen scale
- Pastry cutter
- Spoon
Ingredients
- 60g unsalted butter, cubed
- 150ml water
- 75g plain flour
- 2 medium eggs, at room temperature, lightly beaten
- 500ml full-fat milk
- 1 vanilla pod, split lengthways
- 6 medium egg yolks, at room temperature
- 75g caster sugar
- 20g cornflower
- 25g plain flour
- 150ml double cream
- 200g dark chocolate (about 36% cocoa solids), broken into pieces
- 150ml double cream, well chilled
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