Ravneet Gill's Harry Hill Religieuse recipe
Give this French patisserie classic a Junior Bake Off spin by making Ravneet’s hazelnut cream filled Harry Hill Religieuse.
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Cooking tools:
- Stand mixer
- Piping bag
- Rolling pin
- Skewer
- Oven
- Baking sheet
- Parchment paper
- Saucepan
- Stove
- Spatula
- Mixing bowl
- Wooden spoon
- Kitchen towel
- Measuring spoon
Ingredients
- 65ml water
- 65ml whole milk
- 65g unsalted butter
- ½ tsp caster sugar
- ¼ tsp salt
- 65g strong white flour
- 100-125g whole egg, beaten
- 300ml double cream
- 3 tbsp hazelnut butter
- 600g fondant icing sugar
- pale pink gel food colouring
- black gel food colouring
- 100g white sugar paste
- 50g black sugar paste
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