une religieuse, un éclair

religieuse_ptc.jpg

August’s Daring Bakers challenge was the humble yet heavenly éclair, which consists of a pâte à choux or cream puff, pastry cream and chocolate glaze. The éclair (which is French for lightning) is traditionally piped into a long form, such as the one pictured below. The same dough can be used for profiteroles, or the French pastry la religieuse, such as the one pictured above, among other varieties.

I thought I would attempt to make the beautiful religieuses I have admired in Laduree’s windows in Paris. I was pleased with the results. The religieuse is one large pastry cream-filled profiterole topped by a smaller one, both glazed with fondant/glaze. It supposedly resembles a nun, hence the name. I used the chocolate glaze, firmed in the refrigerator, to pipe the chocolate spikes around the sides. The éclair below is filled with vanilla pastry cream and fresh raspberries, topped with chocolate glaze and chocolate decorations.
eclair_ptc.jpg

These éclairs were absolutely delicious and relatively easy to make, especially the dough. The multi-step chocolate glaze was perhaps the most tedious element, and the second time, I made a simple chocolate ganache which worked well. I made the éclairs twice this month, though I only photographed my first batch. I have a feeling I will be making these often.

To see what other Daring Bakers have done, click here.

19 Responses to “une religieuse, un éclair”

  1. Marija Says:

    Oh, you made religieuse! Beautiful work!

  2. clumbsycookie Says:

    Oh cute is your religieuse! Very nicely done!

  3. Dragon Says:

    Absolutely stunning. Bravo!

  4. jillian Says:

    So lovely! Next time I make this dough I will be turning it into profiteroles too!

  5. lauren Says:

    I’ve never seen religieuse before. Your work is beautiful!

  6. Eileen Says:

    Lovely…. Great job with the religieuse.

  7. Lisa Says:

    Absolutely stunning, perfect, and so creative, as usual! I’m trying not to look at the cake below because my salivary glands refuse to be contained!

  8. Robyn Says:

    Your eclairs look great!

  9. jo Says:

    Your eclairs are so pretty .. love the way you’ve added whole raspberries in-between the cream.

  10. Melissa Says:

    Your religieuse is beautiful! Wow!

  11. Sophie Says:

    Very cute flours on top of the eclairs :) . I like how the first one looks like it’s sitting on a little throne :D .

  12. Aimee Says:

    As I am a huge fan of the eclair, it’s funny that I haven’t made them in years. Thanks for reminding me that they are not that hard after all! They look sooo beautiful!

  13. Y Says:

    I love the way you decorated your eclair. And that religieuse is stunning too!

  14. Lubna Karim Says:

    Neatly and richly decorated eclair. I simply love it.

  15. Arlene Says:

    Thank you for the lesson; I’ve never heard of the religieuse. Yours is glorious.

  16. Christina Says:

    Beautiful presentation!

  17. Tartelette Says:

    Beautiful job on the challenge! I also did some religieuses with the leftover batter (non posted). I just have this love of anything “choux” and you did justice to both Laduree and PH!!

  18. AnnieBbaker Says:

    Been a while since I checked out your site. I am excited about the Daring Baker group…thinking of joining! Your work is growing by leaps and bounds, I am so impressed!

  19. Ashley Says:

    The Sweet 100…

    Yay for memes. While I wait for the omnivore’s 100 to unbreak, here is the sweet 100, courtesy of cakespy.com. I have bolded everything I’ve tried, and have included british names in italic if relevant.

    Red Velvet Cake
    Princess Torte
    Whoopie PieAppl…