Pate a choux pastry a light French pastry that is typically composed of milk/water, butter, eggs and flour. Due to its high water content, the pastry puffs up when baked leaving a hollow center to fill with any type of whipped cream.

The Choux Religieuse is a stacked pastry with a smaller choux on top of another. In this case, it is filled with a light chocolate and caramel whipped ganache. Both choux are topped with a craquelin, the smaller one is dipped in a mirror glaze and finished with some chocolate deco.

Choux Pastry
200g water
100g butter
2g salt
10g sugar
150g bread flour
200g large eggs (4)

1. In a sauce pot, heat water, butter, salt and sugar and bring to a boil
2. Add bread flour and cook for approximately 2 minutes
3. Transfer mixture into a stand mixer with a paddle attachment
4. Mix on low speed
5. Once the mixture has cool down slightly, add eggs slowly, one at a time
6. Pipe a small choux roughly the size of 35mm and another 45mm
7. Bake at 428°F/220°C for 10 minutes, reduce to 338°F/170°C for another 20 minutes. (Rationale oven: 425°F 2 fans for 10 minutes, then 330°F for 30 minutes)

Craquelin
75g butter
95g brown sugar
1/4 vanilla bean
95g all purpose flour

1. Cream butter, brown sugar and vanilla bean
2. Add all purpose flour
3. Mix until combined
4. Roll between 2 pieces of parchment
5. Freeze and cut into desired shapes

Chocolate Whipped Ganache
100g dark chocolate
500g 35%
12g gelatin mass

Caramel Whipped Ganache
100g Shoko’s Caramelized white chocolate
500g 35%
12g gelatin mass

1. In a sauce pan, heat cream and pour into chocolate
3. Add gelatin mass and emulsify
4. Chill in refrigerator for at least 4 hours, whip and use.