Religieuse

Instructions

1. Prepare the choux pastry
   In a medium saucepan, combine water, butter, salt, and sugar. Bring to a boil over medium heat, stirring occasionally. Once boiling, remove from heat and add all flour at once. Stir vigorously with a wooden spoon until the mixture forms a smooth ball and pulls away from the sides of the pan. Return to low heat and cook for 1-2 minutes to dry out the dough, stirring constantly.
2. Finish the choux dough
   Transfer the dough to a stand mixer fitted with a paddle attachment. Beat on low speed for 1 minute to cool slightly. Add eggs one at a time, beating well after each addition until fully incorporated. The dough should be smooth, glossy, and just barely fall from the paddle in a V shape when lifted.
3. Pipe and bake the choux
   Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper. Transfer the dough to a piping bag fitted with a 1/2-inch round tip. For each religieuse, pipe a 2-inch circle for the base and a 1-inch circle for the top on the prepared sheets, spacing them at least 2 inches apart. Smooth any peaks with a wet finger. Bake for 25-30 minutes until golden brown and hollow-sounding when tapped. Turn off the oven, crack the door open, and let the shells dry for 10 minutes. Cool completely on a wire rack.
4. Make the chocolate pastry cream
   In a medium saucepan, bring milk to a simmer. Meanwhile, whisk together egg yolks, sugar, and cornstarch in a bowl until pale and thick. Gradually whisk the hot milk into the egg mixture, then return everything to the saucepan. Cook over medium heat, whisking constantly, until the mixture thickens and begins to bubble. Cook for 1 more minute, then remove from heat. Add 100g of chopped chocolate and whisk until melted and smooth. Transfer to a bowl, cover with plastic wrap directly on the surface, and chill until cold.
5. Prepare the chocolate glaze
   Melt the remaining 50g of chocolate in a heatproof bowl set over a pot of simmering water. In a separate bowl, mix powdered sugar with 2-3 tablespoons of milk until smooth. Divide the icing into two bowls. Add the melted chocolate to one bowl and mix until smooth and glossy. You should now have one bowl of white icing and one bowl of chocolate icing.
6. Assemble the religieuses
   Using a small knife, cut a small hole in the bottom of each choux puff. Fill a piping bag fitted with a small round tip with the chocolate pastry cream. Pipe the cream into each choux puff through the hole until filled. Dip the top of each large choux in chocolate glaze and the small ones in white glaze (or vice versa). Place them on a wire rack to set slightly.
7. Final assembly
   Once the glaze has set but is still slightly tacky, place the small choux on top of the larger ones. If needed, use a small dab of pastry cream to secure them. Transfer the remaining pastry cream to a piping bag fitted with a small star tip. Pipe a decorative border around the seam where the two choux meet. Refrigerate for at least 1 hour before serving to allow the flavors to meld.