Religieuse chocolate cake has its origins in the 19th century in fяαи¢є. This delicious dessert was first created in 1856 by Frascati – a Famous Parisian cafe whose owner is an ice cream maker from Naples. The cake has a 2-tiered texture consisting of 2 small choux and choux cakes which are stacked together with cream, chocolate, or sugar. It’s no surprise that this cake has won the hearts of pastry lovers all over fяαи¢є because of its lovely shape and wonderful flavor.
In addition, the cake also has an interesting way to call it “nun’s cake” because the chocolate cream coating is like the robes of the monks. So, would you like to join me in the kitchen to practice this deliciously delicious recipe?
LIGHT CHOCOLATE CREAM:
70 g (1/3 cup) sugar
30 ml (2 tbsp.) Cornstarch
3 egg yolks
250 ml (1 cup) of milk
115 g (4 oz) dark chocolate, chopped
250 ml (1 cup) 35 % cream
1/4 liter of water
1 pinch of salt
4 whole eggs
115 g (4 oz) dark chocolate, chopped
1/2 cup (125 ml) 35% cream
15 ml (1 tbsp .) Butter
Small chocolate balls or flakes (optional)
HOW TO MAKE:
LIGHT CHOCOLATE CREAM
Step 1: Mix sugar, cornstarch, and egg yolk in a bowl, then add a small amount of milk and stir well.
Step 2: The rest of the milk is put on the stove to boil over medium heat, then add the mixed flour and continue to cook on the stove, pay attention to continuously stir the mixture and scrαpє the bottom of the pot, the wall of the pot to avoid the powder being burned until the mixture thickens, it will turn a light yellow color.
Step 3: The mixture is removed from the stove, then stir the chocolate until the chocolate is melted and the mixture is smooth.
Step 4: The mixture in step 3 is poured from the stove and covered with food wrap and refrigerated for about 2 hours or until the mixture has cooled completely.
Step 1: Boil the water, butter, and salt on the burner, then return the pot to the stove and stir in the flour. Proceed to boil the mixture on low heat, stirring constantly. Hand-knead the mixture until it thickens and is well blended.
Step 2: To make the choux mixture, bring the mixture from step 1 into a low-level mixer, blend well, let cool, then keep the mixer on low and beat each egg into the mix.
Step 3: Preheat the oven to 190°C and line two baking trays with parchment paper.
Step 4: Mix the choux cake in step 2 into a cake bag with a 1cm (1/2 inch) diameter nozzle attached. On the baking tray prepared to shape 12 dough balls, 2.5 cm (1 inch) in diameter, pay attention to place the dough apart to create space for the cake to hatch.
Step 5: Bake the cake for about 25 minutes or until the cake turns brown and brown. The cooked cake is removed from the oven and allowed to cool.
Step 6: On the 2nd baking tray, shape 12 dough balls (5 cm in diameter).
Step 7: Continue to bake for another 25 minutes, or until the cake has become a deep brown color. The baked cake is taken out of the oven and set aside to cool.
Boil the ice cream, then transfer it to a tray, add the chocolate, and set aside for 1 minute. After 1 minute, swirl the mixture to make a smooth ganache, then add the molten chocolate and stir thoroughly.
Step 1: make a light chocolate cream After drying, the mixture is re-mixed to preserve plasticity.
Step 2: Pour the cream into the mixing bowl and beat with an electric mixer until a hard tip forms. Fill a pastry bag with one-third of the cream and a 1/2-inch (1-cm) pleated tip.
Step 4: Using the bottom of the cake, manipulate the ice cream from step 2 through the tiny choux pastries.
Step 3: Combine the remaining cream from step 2 with the Light chocolate cream mixture and stir well until the two smooth blends are equally combined. Fill a cake bag with the finished mixture and a canned nozzle.
Step 5: Using the bottom of the cake, manipulate the chocolate ice cream stuffing from step 4 into the large choux pastries.
Step 6: Drizzle the ganache over the top of the choux.
Step 7: Put the large choux cakes on the bottom, then layer the small choux pastries on top and connect them with cream, if desired.
Note: Religieuse has the best taste when used during the day, but if you do too much you can store the cake in the refrigerator for about 2-3 days.