Frédéric Bau, École du Grand Chocolat Valrhona

Coeur de Guanaja-Filled Religieuses

Name: Coeur de Guanaja-Filled Religieuses
Yield: Makes 6 religieuses
Cuisine: French
Ingredients: 1 cup (3 oz., 90 g) cake flour; ⅓ cup (75 ml) water; 1 pinch salt; 4 tablespoons (60 g) butter; 3 eggs; 3 oz. (84 g) bittersweet Coeur de Guanaja chocolate, 80 percent cocoa; 3 oz. (84 g) bittersweet Coeur de Guanaja chocolate, 80 percent cocoa; ¾ cup (200 ml) whole milk; ¾ cup (200 ml) whole milk; 3 tablespoons (40 ml) whipping cream, 35 percent fat content; 1 ¼ oz. (36 g) egg yolks; 2 ½ tablespoons (1 oz., 30 g) granulated sugar; 2 ½ tablespoons (1 oz., 30 g) granulated sugar; 1 level teaspoon plus 1 scant teaspoon (6 g) cornstarch; pouring fondant* (fondant pâtissier); pouring fondant* (fondant pâtissier)

Preparation info

Makes
6
religieuses

Difficulty
Easy

Appears in

Encyclopedia of Chocolate

By Frédéric Bau and École du Grand Chocolat Valrhona

Published 2017

About

Frédéric Cassel Presents his Recipe

My love for pastry was born quite fortuitously, in the neighborhood where I grew up. My parents had a delicatessen, and next door was a pastry shop. Their cakes were quite delicious, and their daughter was charming.

Very soon, I wanted to make pastry-making my pro

Ingredients

Europe
France
Dessert
Mediterranean
Vegetarian
Pie

Ingredients

Method