CHOCOLATE RELIGIEUSE

Chef Guillaume Mabilleau shares his recipe for chocolate religieuse with you!
In this video, the chef explains in detail all his practices and tips for making the perfect chocolate religieuse! From the choux pastry, to the chocolate cream, to the final icing, you’ll get all the details of how it’s made.

To find out more, watch the video!

INGREDIENTS FOR THE CHOUX PASTRY:
150g water
150g milk
150g butter
12g sugar
8g salt
112.5g oatmeal flour
225g eggs
225g cocoa butter
75g icing sugar

INGREDIENTS FOR THE CHOCOLATE CREAM:
250g milk
62.5g egg yolks
62.5g sugar
12.5g starch
75g of 66% chocolate

INGREDIENTS FOR THE CHOCOLATE ICING:
375g sugar
300g glucose
150g water
20g powdered gelatine
120g rehydration water
200g sweetened condensed milk
475g chocolate 64

THE PRODUCTS YOU SEE IN THE VIDEO

Choux molds: link here
Knife v2: link here
T-shirt v2 : link here
Aluminium plate without edge: link here

Do you have any questions?