Name: Gâteau Religieuse
Yield: Makes 8
Cuisine: French
Ingredients: 1 quantity of Pâte à Choux; ½ quantity of Creme au Beurre with the seeds from ½ vanilla pod (bean) beaten into the butter; 1 quantity of Crème Pâtissière Caramel; 300 g (10½ oz) tempered milk chocolate used to make 5cm (2 inch) Chocolate Squares; 1 quantity of Fondant, but use 8 g (1½ tsp) freeze-dried orange powder instead of the matcha powder; ½ quantity of Orange Curd; 1 quantity of Craquelin, made without the matcha powder; 300 g (10½ oz) tempered dark (bittersweet) chocolate used to make 5cm (2 inch) Chocolate Squares and small Triangle Flicks; 1 quantity of Confit Orange cut into 8 small triangles

Preparation info

Makes
8

Difficulty
Easy

Appears in

Patisserie

By William Curley and Suzue Curley

Published 2014

About

Gâteau Religieuse is a French classic created in 1856 by a Parisian pâtissier called Frascati. Religieuse is an old French word dating back, to 1165, meaning ‘nun’ in English. As with many of the classics, the original was quite different. It consisted of a pâte sucrée flan filled with choux pastry buns containing flavoured whipped cream and glazed with fondant. In 1890, Stohrer transformed the shape of the Religieuse; he wanted it to resemble a nun dressed in her habit. He made a me