Why is that when you’re in the middle of piping or beating, does the phone ring or the courier buzz your apartment? This happened to me 3 times while I was making these. The first time happened when I was beating the mixture by hand and the second and third time happened when I was piping the choux and filling the piping bag.
The recipe comes from Adriano Zumbo, Sydney’s very own pastry god who recently appeared on Masterchef Australia twice, the first time was for a Croquembouche challenge. Croquembouches are something I intend to conquer one day – and I do look upon it as conquering as it’s as tall and intimidating as a mountain as evidenced by the contestant’s versions which more resembled leaning towers of Pisa.
These delicacies called a Religieuse due to the resemblance to a Nun. I take a slightly different interpretation of the name due to the amount of uncharacteristic praying I did when I a) beat the mix and b) put them in the oven and c) when I took them out of the oven to realise that yes indeed they worked! There is a certain amount of praying to the pastry gods that occurs for these (and macarons). I took these to Gravy Beard’s birthday as the theme was bring food and drink from a country and I chose France. I was delighted to hear The Second Wife and Naomi utter “Fat Nuns!” when they saw it. I know they’re not a patch on Laduree’s Religieuse but I was comforted that they could see the resemblance.
Anyway, given the timing Happy Bastille Day! Bastille Day was always something that my High School celebrated. I’m not quite sure why as we weren’t a French school. Perhaps it was the chance to eat Pain au Chocolat and croissants for brunch.
Religieuse au Cafe : I choux choux choux you!
Choux pastry:
- Water 213g
- Milk 265g
- Sugar 10g
- Salt 10g
- Butter 200g
- Flour 265g
- 8 Eggs
Pastry cream:
- Milk 650ml
- Eggs Yolks 165g
- Sugar 165g
- Cornflour 65g
- Butter 65g
- 1 teaspoon coffee powder
Icing
- 3 cups icing sugar, sifted
- 1 teaspoon coffee powder
- Approximately 4 tablespoons boiling water
To decorate
- Large silver cachous
- Whipped cream
1. To make the pastry cream, place milk and coffee powder in a saucepan. Heat gently until the milk almost boils. Remove from the heat, whisk the yolks, sugar and cornflour in a bowl until thick and pale. Gradually whisk in the warm milk. Return mixture to same saucepan and stir over medium heat until the custard boils. Spread over a tray to cool rapidly. Cover the surface of the custard closely with plastic wrap to prevent a skin forming, at 55°C transfer to a bowl and stir through butter and refrigerate to cool completely.
2. Preheat the oven to 210 degrees celsius convection. Lightly grease 4 oven trays and set aside. Combine the butter with water, sugar, milk & salt in a large heavy-based saucepan and bring to the boil. Remove from the heat and using a wooden spoon quickly beat in the flour. Return to the heat and continue beating until the mixture comes together and leaves the side of the pan. Cook, beating over low heat for 1-2 minutes to cook flour. Remove from heat and allow to cool slightly.
3. Transfer to a large bowl. Using a hand mixer, beat the mixture to release any more heat. Gradually add the eggs, one at a time. Beat well between each addition until all the eggs have been added and the mixture is thick and glossy. Beat for a few more minutes, or until thickened.
YAY puffed up and golden!
Empty inside!
4. Spoon the choux mixture, in batches, into a piping bag fitted with a 1.25-1.5cm nozzle. Cover remaining pastry with cling film. Pipe mixture onto trays about 3cm x 2cm high leaving room for spreading. Bake for 20-25 minutes, in batches, or until firm and hollow when tapped. Prick a small hole in the bottom with a skewer to release the steam and return to the oven to completely dry out for 5 minutes. Transfer puffs to wire racks.
5. Put custard into a piping bag with a nozzle less than 1cm. Poke a small hole in the base of each puff and fill with custard.
6. Make the icing by placing sifted icing sugar in a bowl. In a small bowl mix the coffee with 1 tablespoon of the boiling water. Then add this to the icing sugar and stir until smooth. Add more water 1 tablespoon at a time until it is a dippable consistency that is not too runny.
7. Dip the puff bases in enough icing to coat and place icing side up on a tray lined with baking paper. Place a smaller choux on top of the larger choux and top with a large silver cachou.
8. Pipe lines up the side of the smaller choux bun on top.
N.B. The puffs and custard can be made separately ahead of time and can keep in an airtight container for 3-4 days. If the puffs become soggy you can refresh them in the oven by baking them on 180C for 5 minutes until they become crisp again.
Recipe adapted from Adriano Zumbo on Masterchef
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49 Comments | Add your own
Is that title a reference to a Simpson’s episode or is that “I choose, choose, choose you” line wider than that?
These look DIVINE!
As I watched the croquembouche challenge on Masterchef I wept for them. I have tried on numerous occasions to make them and the pastry has always been a massive fail. Mine came out rock hard, failed to rise or burnt on the stove. Maybe as I get a little older I will give it a go again as I think I lack the patience and intense concentration needed for this dessert. Until then, I will admire the work of others.
Lorraine, you give those on Masterchef a run for their money. Would you consider applying for the next season?
I love choux!!! i had beard papas profiteroles last week (treat from my mum, shes so nice) so good. I think i must pick up some good quality butter and make my own soon. love.
Beautiful and so classy! A luscious treat!
Cheers,
Rosa
You did great! These look delicious. Croquembouche is also on my list of things to try, and I think the spun sugar garnish is what intimidates me most about it.
How gorgeous is that! I have never heard of these treats before, and I think yours is beautiful. You did well to hold your nerve when your piping was interrupted – I find it nerve-racking enough without interruptions.
Lorraine, it’s beautiful! I love everything choux, and I’ll try the croquembouche one of these days, too.
oh these are excellent! i have yet to try making choux pastry and i’m scared to death i’d muck them up and waste all those ingredients! le sigh…..
Beautiful! All the prayers worked
Oh les religieuses au cafe and that is my favorite flavor. It looks perfect. It really brings me back in time when I was in Paris on the Champs Elysees. Laduree has the best pastry in the world. Eh Pierre Herme’s are excellent too. J’adore la pate a choux!
Wow they look fantastic. Just wondering why you dont often comment on the taste of the things you make? Would love to hear whether you would make the recipe again etc.
These looks great and good to see you’ve given a nice twist with the coffee flavour. I absolutely loved my Croquembouche and hope you also enjoyed your profiteroles just as much
Such divine photos – I’ve got to rush out and get me some pastries!
They look lovely, you managed to get them so round and puffy! I have to admit I didn’t use to be the biggest fan of choux but I am being slowly converted I think, after having some amazing ones. I’m sure these would help the conversion process
Ooh I can’t wait to see you ‘conquer’ the croquembouche!
well done! =D
how rude, people interrupting you during your pastry making though!
x
I was at Laduree 2 weeks ago and had a violet religieuse which was out of this world! Monin Syrups do a violet, rose and lavender flavour syrup(which i bought at Peters of Kensington but check the Monin website for stockists), i recommend trying the above with flower flavoured icing and custard to realy wow guests
beautiful beautiful beautiful ! you are talented.
havent got chance to try Laduree and Pierr Herme yet… would love to
Très magnifique pour le 14 juillet!
And do you remember Zumbo’s Religieuse with the little choux on top of the big one? Cute, just like yours.
Any excuse to eat pain au chocolat will do!! These look perfect! Lol at fat nun comment – yep, I can see it!
I am so impressed with this post I don’t know where to start! Love the step by step pictures and the picture perfect end result!
I love the ‘exactness’of your recipe. 213g water, call me crazy, but think that’s just awesome.
So beautifully presented!! Very impressive. I agree with a reader who said above that you should try out for the next season of masterchef!! How could you not?
I should give this a go! But do I dare to? hmmm
They look luscious and make me want to make some lol. My eldest daughter and I actually made profiterales last week ,using the Masterchef recipe and they turned out divine!! We even attempted the toffee topping and couldn’t get it onto the filled morsels quick enough,well worth the effort and mess. Oh, and we were interrupted midway piping too ,by her annoying husband asking some trivial question. Don’t people understand how important baking is?? haha
Ohh yes Happy Bastille Day! I should be celebrating it at the French Embassy tonight but am just so busy with work
Those pastries look so good! Last time I tried to make choux pastry it was a miserable fail… but I may gather up the courage to give it another go sometime soon!
Such a talented baker! These look tricky to make(as evidenced by your praying through the steps) but the result looks very professional!
I admit that I’m dreadful at making choux pastry and anything made with it, so I seriously admire you for making these religieuses!
(Oh, and FYI: they really do look like fat nuns!
)
Happy Bastille Day. These look amazing. I have never made these before. Only little profiteroles with choux pastry. I’m like you, want to tackle the Croquembouche one day, too. Definitely when I know I won’t have interruptions!
Oh my gosh, I can’t believe you actually made this! I’m so in awe; I have basically a phobia of choux pastry (I’ve tried and totally failed in the past!) and this is a masterpiece. I think I need to start celebrating Bastille Day… but I’ll start with something a little simpler to create, heh.
Hey you should SO audition for the next season of MasterChef!!
delicious!!
The choux looks absolutely gorgeous!
these are gorgeous! when i saw the first pic, I thought you’d made a trip to laduree but then you’d actually made them yourself! as much as i love eating choux pastry, i’m not a big fan of making them…they’re very time consuming so tops to what a great job you’ve done!
Hee hee fat nuns ^^! They sure do look tasty mmmm and I can’t wait for your croquembouche post!! Can I preorder one?
Hi Kavey-hehe you’re right! It’s The Simpsons through and through
Thankyou!
Hi Maria T-Oh no!
If you’re willing to try it again I can definitely recommend trying that recipe, it worked beautifully! I considered going for this year’s one. I don’t know, it would be exciting I suppose! 
Hi Tara-Ahh yum! Definitely make your own though, it’s relatively easy (the religieuse is a bit harder but regular chouxs are easy).
Hi Rosa-Thanks so much!
Hi lisa-Thankyou! Oh yes that’s the thing that is freaking me out
Hi Cakelaw-Thanks so much! They sell them at DJs but they’re not great there I have to say
Thankyou! Oh I was so annoyed with the interruptions! 
Hi Paula-Thankyou so much!
Hehe one day for me too! I think it’s the ultimate challenge isn’t it! 
Hi Trisha-Thanks!
Oh no, honestly this was my first time and if I can do it so can you!
Hi romaverona-Thankyou! Yes it seems like they did!
Hi Jackie-Oh wonderful! Aww what a nice memory too! I love the choux in Paris, it always stays so nice and crisp!
Hi sandra-Thankyou so much! Oh I thought I did? I guess because it was such an ordeal to make I focused on that. But
trust me, these are divine! Anything with fresh choux poastry and custard and icing is a winner
Hi Anita-Thankyou! Yes your croquembouche looked amazing! Well done for conquering it!
Hi Moy-Thankyou! Definitely!
Hi Steph-I was thinking “Fat nuns!”
I think a lot of places here do choux badly and it’s really soggy. I admit
I’ve never been a big profiterole fan until I tasted good ones.
Hi Iron Chef Shellie-Thankyou!
haha yes I know! 
Hi Neil-Oh yes we had that one on our last trip! Sounds great! Good idea! That’s where I buy my Monin from too. I
serve violet flavoured things wiht a violet lemonade and guests seem to really like it
Hi Ja-Thankyou so much! That’s so amazing coming from a chef like you!
Hi Belle-Merci beacoup m’amie! Oh yes I saw it on your site I think (I never got to try it first hand).
Hi Betty-Hehe that is true! I think we were most excited about that! Thankyou!
Hi Barbara -Aww thankyou, you are too kind!
Hi Kristy-Hehe it was Adriano Zumbo’s recipe so I can’t take credit for that but thankyou!
Hi Einna-Thanks so much! I suppose now I know what the format will be like!
Yes you should! 
Hi Matilda-Thanks so much! Oh wonderful, how lovely of you two to do that and rewarding that they worked out. Haha are interruptions de rigeur while making these?
Hi Alexandra-Oh my you do have such a lovely life don’t you!
Hi Jacq-Thankyou! I can definitely recommend this recipe so if you’re game this is a keeper
Hi Forager-Aww thanks! I think I prayed motly for the people to stop buzzing my intercom and ringing my phone most
Thankyou!
Hi Midge-Thanks so much! But I bet you’d be really good at these as the recipe is very good
haha excellent!
Hi Julia-Happy Bastille day to you too! Yes I think I’d need a whole day, just in case!
Hi Indigo-Aww thankyou!
You are too sweet! I really didn’t know if this would work at all or not 
Hi Min Ai-Hehe I’m tempted!
Hi Caz-Thankyou so much!
Hi Panda-Thankyou!
Aww really? I was worried Laduree would contact me and ask me to remove “zat terrible creation” (said in French accent) from near their bag! 
Thankyou so much! 
Hi FFichiban-Do they look like fat uns though?
Sure! I can’t guarantee what you might get though! 
what a fancy treat! with so much time and painstaking effort involved, i would hope it’d be completely delicious. well really, how could it not be?
nicely done!
Beautiful photos, as always! I love choux pastries and these look scrumptious!
you did great and these treat look absolutely wonderful!!
cheers!!
Ooh that looks lovely! I haven’t actually made anything with choux before. Hmm. Well, French Pastry School will take care of that in a hurry!
these look fascinating and oh so french – we used to celebrate bastille day at school too but I think it was because that was the only language classes they offered – and any excuse to eat french pastry must not be passed up – my mum bought up quiche for lunch on just such a pretext yesterday
Very professional! Weighing egg yolks sounds like a pain though.
My birthday is in a week… uh… I really, really like the chocolate ones… you know, if you wanted to make some more AND come to California! (looks at you with puppy dog eyes…)
You did an amazing job, those aren’t easy to make!
Look at you!! those are so yummy! and the background is just lovley .. so french!
Hi grace-Thankyou! It was worth the effort I think (but I’m sure if you asked me during it I’d have said no
)
Hi Faith-Thankyou so much!
Hi nora-Thanks so much! I was so relieved that they worked in the end (somewhat
)
Hi anna-It’s so rewarding when it works!
Yes you’ll do wonderfully there!
Hi Johanna-Thanks!
Ahhh yes we did have French class. I think the teachers might have wanted a good reason to eat French food too!
Hi Arwen-Thankyou!
Hehe it’s not so bad!
Hi Jessica-haha as much as I’d love to, I don’t know if they’d survive the trip!
Thankyou so much!
Hi ROOM design studio-Thankyou so much!
Yes I had to Frenchify it somehow 
That is so pretty! Damn, wishing now that I were in Paris!
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