All chocolate ‘religieuese’ choux pastries

What’s better than all chocolaty profiteroles?
Easy – stacked chocolate choux pastries! Filled with whipped dark chocolate ganache and decorated with tempered dark chocolate discs, they got crisp, soft and creamy textures and rich, slightly bitter chocolate flavour.

These were my first try at chocolate choux and I have to admit I was surprised how good it turned out! Patterned chocolate transfer sheet gives chocolate discs an impressive look and easy finish. Chocolate pastry cream and chantilly cream would make a great alternative filling for chocolate choux.

All chocolate 'religieuse' choux pastry
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Servings Prep Time
12people 1-2hours
Cook Time Passive Time
30minutes 2hours
Servings Prep Time
12people 1-2hours
Cook Time Passive Time
30minutes 2hours
All chocolate 'religieuse' choux pastry
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings Prep Time
12people 1-2hours
Cook Time Passive Time
30minutes 2hours
Servings Prep Time
12people 1-2hours
Cook Time Passive Time
30minutes 2hours
Ingredients
  • Chocolate choux pastry
  • 50 g unsalted butter
  • 125 ml water
  • 1/2 tsp salt
  • 1/2 tsp sugar
  • 15 g unsweetened cocoa powder
  • 120 g eggs
  • Whipped chocolate ganache
  • 125 grams dark chocolate
  • 200 ml heavy cream
  • Chocolate discs
  • 100 g tempered dark chocolate
  • printed chocolate transfer sheet optional
  • To decorate
  • edible golden balls or chocolate candy
  • edible gold food dust
Servings: people
Units:
Instructions
  1. Preheat oven to 180ºC (350ºF) and a baking sheet with parchment paper or silpain sheet.
  2. In a small saucepan cook the butter, water, salt and sugar until the butter has melted and the mixture comes to boil.
  3. Remove from heat and sift the flour and cocoa powder into the hot liquid and stir with a spatula or wooden spoon until incorporated, smooth dough.
  4. Return onto heat and dry out the dough over low heat until the dough forms a ball that cleanly pulls away from the sides.
  5. Remove from heat and place in mixer with flat beater attachment and start beating on low medium speed to cool down the dough.
  6. In a small bowl whisk the eggs and once the dough is cool to touch start adding in small amounts while beating the dough on medium high speed to incorporate as much air as possible.
  7. Continue adding eggs only until the point that the dough is smooth and shiny and falls from the beater in a point.
  8. Place in a piping bag with a #10 plain round piping tip and pipe rounds onto baking sheet, larger rounds for the base and smaller for the top.
  9. Bake at 180ºC (350ºF) for the first 15 minutes without opening the door then lower temperature to 150, leaving the door slightly open carry to bake for 15 more minutes, until fully cooked. Transfer to wire rack to cool.
Whipped Ganache
  1. In a small saucepan bring cream to boil, then pour over chocolate in a heat proof bowl, wait a minute allowing the chocolate to start melting by itself then mix with a spatula until incorporated and smooth.
  2. Refrigerate for 1-2 hours, until firm then take small part of the ganache aside to use for assembling and place the remaining in a mixer and whip until soft, whipped and lightened in colour. Place in a piping bag.
Chocolate discs
  1. Pour tempered dark chocolate onto transfer sheet or silicone sheet, spread evenly thin and place printed transfer sheet on top, patterned side down and rub over to attach.
  2. Cut discs in sizes fitting the profiteroles and refrigerate.
Assembly
  1. Make a small hole in the base of each choux and pipe whipped ganache filling the profiteroles.
  2. With a small amount of ganache attach chocolate discs on top of each profiterole. Stack small profiterole on top of a larger one, using tap of ganache to attach. Decorate with golden ball/chocolate candy and gold dust. Serve chilled.
Recipe Notes

You can check if the choux are cooked by tapping them, if they sound hollow they are ready.

Tempering dark chocolate - first melt the chocolate, then cool it to 28-29°C (82-84°) and carefully over water bath reheat to working temperature 31-32°C (88-90°F).

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