Earl Grey Religieuse – Jing Tea Giveaway

Earl Grey Religieuse | Patisserie Makes Perfect

Earl Grey Religieuse | Patisserie Makes Perfect

I have a funny relationship with tea, I rarely drink the stuff in an average day, but when it comes to Afternoon Tea I can easily guzzle multiple teapots of the stuff. Delicious loose leaf tea, steeped in hot water and used to wash down delicate pastries and scones smothered in jam and clotted cream is one of life’s great pleasures.

Jing Tea are purveyors of some of the finest loose leaf tea and teaware. Not only do they supply tea to amazing Michelin starred restaurants, you can also buy it online to enjoy at home. Jing have a huge range of teas, but I chose to use their loose leaf Earl Grey black tea to create this recipe for Earl Grey Religieuse.

Earl Grey is a blend of ceylon, bergamot and cornflower, which is why I decided to fill these religieuse with a bergamot curd as well as the Earl Grey infused creme patissiere.

Earl Grey Religieuse | Patisserie Makes Perfect

Bergamots are a relative of the orange, but they taste a lot like a floral lemon. Once you taste bergamot juice, you’ll realise how much it influences the flavour of Earl Grey. Even if you don’t want to go as far as making these religieuse, give the bergamot and lemon curd a try as it’s really delicious and exotic.

I have made Religieuse before, it is such an iconic French patisserie, made famous by Marie-Antoine Carême in the 19th Century. The religieuse is meant to represent a nun wearing a habit, it has become such a well known patisserie, it even featured as the basis for the Courtesan au Chocolat in The Grand Budapest Hotel, as a three tiered version of the classic.

Earl Grey Religieuse | Patisserie Makes Perfect

Although this is a long recipe, it’s not difficult and all of the components can be broken down into their individual parts and made in advance. For instance I made these over a couple of evenings, as everything keeps really well. The only thing you can’t really do in advance is assemble the pastries, so have everything that you need ready (mis-en-place) to hand and then spend some time filling the choux and making them look pretty.

Earl Grey Religieuse | Patisserie Makes Perfect

Earl Grey Religieuse | Patisserie Makes Perfect

Earl Grey Religieuse

Patisserie Makes Perfect
This recipe can be broken down into its individual parts if you want to make it more manageable. Here's some advice on how to tackle the recipe. This bergamot curd makes two 200g jars, you can make the curd a few days in advance and it will keep in the fridge for up to a week. The craquelin can be made a few weeks in advance as it can be stored in the freezer. The creme patissiere should really only be made a day or two in advance. The choux pastry can be made in advance, cooked and frozen, then warmed through in the oven for a couple of minutes to crisp it up or stored in an airtight container for a day.
Cook Time 40 minutes
Total Time 40 minutes
Course Patisserie
Cuisine French
Servings 10


  • 2 Bergamots
  • 2 Unwaxed Lemons
  • 100 g Unsalted Butter softened
  • 3 Eggs
  • 1 Egg Yolk
  • 250 g Caster Sugar
  • 2.5 tsp Vanilla Extract
  • 4 g Jing Earl Grey Loose Leaf Tea
  • 500 ml Whole Milk
  • 120 g Caster Sugar
  • 50 g Corn flour
  • 6 Egg Yolks about 120g
  • 50 g Butter
  • 60 g Plain Flour
  • 60 g Golden Caster Sugar
  • 50 g Unsalted Butter diced
  • 60 g Unsalted Butter diced
  • ¼ Tsp Salt
  • 1 Tsp Caster Sugar
  • 40 g Plain Flour
  • 45 g Strong White Bread Flour
  • 3 Medium Eggs
  • 500 g Fondant Icing Sugar
  • 4 Tbsp Water
  • Purple Food Colouring
  • Crystalised Violets optional
  • 125 ml Whipping Cream whipped to stiff peaks


  • Zest and juice the lemons and bergamots and place it in a bowl along with the sugar and butter. Place the bowl over a pan of gently simmering water, stir occasionally until the butter melts.
  • Place the eggs and egg yolks in a bowl and whisk lightly with a fork.
  • Remove the bowl of from the heat and whisk in the eggs, place the bowl back on the heat and stir continuously, for around 10 minutes. When the curd has thickened up, it should coat the back of a wooden spoon.
  • If like me, you don't like the zest in the curd, or you have a small amount of eggy bits, strain the curd into a jug/bowl before pouring into sterilized jars. When the curd is completely cool, place it in the fridge.
  • Add the vanilla extract and earl grey to the milk and bring to a boil in a saucepan over a medium heat.
  • Remove the saucepan from the heat and let infuse for 10 minutes.
  • While that's cooling, mix the sugar, corn flour and egg yolks in a bowl until they are combined and pale in colour.
  • Strain the milk to remove the tea leaves and whisk a third of the milk into the egg mixture to loosen it, add in the remaining milk and whisk. Return the mixture to the saucepan and cook over a medium heat, whisking constantly.
  • As soon as the pastry cream begins to thicken, remove it from the heat, stir in the butter until it's melted and smooth.
  • Scrape the creme patissiere into a bowl, weigh the cream as you do this, you should have 750g of creme patissiere, cover with a layer of cling film, pressing it down so it touches the surface of the cream. This will stop a skin forming.
  • Allow to chill completely.
  • When the creme patissiere is cool, stir in 200g of bergamot curd and mix thoroughly.
  • Mix the flour, sugar and butter together in a bowl, using your fingertips rub the ingredients together until they resemble breadcrumbs.
  • Then press the breadcrumbs together until they form a dough. Place the dough between two sheets of greaseproof paper and roll out the dough until it's 2mm thick. Place the dough on a baking tray, still covered in the greaseproof paper and put it in the freezer.
  • After about 30 minutes, remove the craquelin from the freezer and cut out 10 x 3cm rings and 10 x 5cm rings. Return the craquelin discs to the freezer.
  • Preheat the oven to 180C (160C Fan) Gas 4 and line two baking trays with baking parchment, draw 10 circles of 3cm on one tray and 10 circles of 5cm on the other tray, turn the paper over so the circles are on the reverse.
  • Put the butter, salt, sugar and 120ml water in a medium pan over a medium-high heat. Once the butter has melted and the mixture is at a rolling boil, add the flour and quickly stir together with a wooden spoon until the mixture forms a dough.
  • With the pan still on a low heat, stir vigorously for 2 minutes, then tip the dough into a bowl and beat for a few minutes until it stops steaming. These two actions help to cook the flour and dry out the dough, which in turn helps it to absorb more egg. This helps the choux pastry to expand properly as it bakes.
  • Add the eggs, one at a time, beating until fully absorbed before adding the next. Depending on the flour used and how much water evaporated as you made the dough, the choux pastry will need varying amounts of egg, so the above is given as a guide.
  • With this recipe I usually add two eggs and then very slowly start adding the remaining egg, checking the texture of the dough after each addition. You are looking for a dough that has a shine and when it is lifted from the bowl, it should fall from the spatula in a ribbon that forms a "V" shape. If the dough doesn't contain enough egg, it won't expand properly and will be prone to cracking as it bakes; if there is too much egg, the dough won't hold its shape and will collapse as it bakes.
  • To prevent the dough from drying out and forming a skin, immediately put the dough into a piping bag with a 1.5cm plain round piping tip fitted.
  • Pipe blobs of choux pastry on the prepared baking trays so that the pastry fills the circles you have drawn.
  • Top each choux pastry round with a corresponding sized craquelin disc and place the trays of choux pastry in the oven to cook for 30 minutes until the choux has risen and the craquelin is golden. You may find you need to turn the trays after 15 minutes to ensure the pastry colours evenly.
  • Turn off the oven and leave the choux pastry in the oven for 30 minutes.
  • put the fondant icing in a bowl and add the water, and food colouring to reach a light shade of lilac. Mix the ingredients together, you want quite a stiff fondant that doesn't fall down the sides of the buns when you coat them.
  • Take the choux buns out of the oven and allow them to cool, as they are cooling pierce a hole in the bottom of all 20 buns, so that the creme patissiere can be piped in.
  • Fill the cooled choux buns with creme patissiere and place them on a cooling rack.
  • Dip the top of a large choux bun in the fondant icing, let any excess drip off by holding the bun upside down. Place the bun on a cooling rack and dip a small bun in the icing and allow the excess to drip off. Place the small bun on top of a large bun and leave them to set.
  • Repeat this step with the remaining 9 religieuse.
  • Using the whipped cream, place it in a piping bag fitted with a small star shaped tip. Pipe a small collar, by piping short upward strokes from the bottom of the religieuse join to the top.
  • Place a crystallised violet on top of the religieuse to finish. These are best eaten within 24 hours of making as the choux will become soft and the fondant icing will weep when they are kept in the fridge.

Earl Grey Religieuse | Patisserie Makes Perfect

When you’ve finished making these, settle down and enjoy one with a cup of loose leaf tea and have your own little afternoon tea for one using the Jing Complete Tea Master pot, which brews a perfect sized cup of tea.

If you want your own Jing Tea Master, why not enter this competition to win the following:

  • Complete JING Tea Master Sharing Set (RRP: £70)
  • 100g Jing Earl Grey (RRP: £16.50)
  • 100g Jing Chai (RRP: £16.50)
    Earl Grey Religieuse | Patisserie Makes Perfect

Complete JING Tea Master Sharing Set + 100g Jing Earl Grey & 100g Jing Chai

For more Jing themed recipes and giveaways, visit Supergolden Bakes and Domestic Gothess.


I’ve added these to #FoodieFriDIY and Fabulous Foodie Fridays.

168 Responses

  1. Apple, Fig, Pecan & Honey Scones & A JING Tea Giveaway - Domestic Gothess

    […] I was kindly sent some products by JING tea to make my tea breaks more enjoyable, a hand blown glass tea infuser mug which is a beautiful piece of kit which allows you to enjoy loose leaf tea wherever you like. The clever lid inverts to become a receptacle for the infuser section meaning that there is no mess; it also comes with a little sand timer which ensures that your tea is brewed to perfection, not too weak and not too strong. I was also sent a caddie of loose leaf Chai tea, and one of Earl Grey; they are really delicious teas with far more flavour than a standard teabag; and any of these products would make great gifts for Christmas, which is approaching at a frightening pace… JING are also very kindly giving away an infuser mug set to one lucky reader, all you need to do to enter is to fill out the competition form at the bottom of this post. That’s not all though, if you visit Supergolden Bakes she is giving away a beautiful teapot set and Patisserie Makes Perfect is giving away a tea for two set. […]

  2. Lucy - BakingQueen74

    How did I miss these religieuses? simply lovely and the earl grey flavour sounds delicious x

  3. Jodie Dodd

    Don’t worry Angela, I drink enough tea for the both of us! Usually 3 cups a day. I can’t do anything in the morning til I’ve had my cuppa. 🙂 I had never heard of a Religieuse before until I saw the challenge on GBBO. The ones you made are quite cute, I had assumed they all had to be three-tiered.

    • PatisserieMakesPerfect

      Jodie, I was really surprised when I saw the three tiered eclair version on GBBO! The religieuse is meant to look like a little nun, so I have no idea what the religieuse on GBBO was meant to represent 🙂

  4. Kirsty_Mackay

    I love a black cup of breakfast tea with a piece of homemade shortbread.

  5. Victoria Prince

    No sugar and a splash of milk 🙂 with a chocolate digestive!

  6. Sam B

    I like Earl Grey with a little bit of milk put in first. Ideally with cake 🙂

  7. Barbara Handley

    I use my Tassimo hot drink maker. Perfect every time.

  8. GCforever

    My perfect cup of tea is steeped for 3 minutes in boiling water and served plain in glass or china.

  9. Emily CD

    I have green tea with lemon and 2 brown sugar cubes

  10. kim neville

    my favourite is matcha green tea with hot water and some chocolate

  11. Rebecca Howells

    The tea bag has to be in the hot water for 3 mins exactly for the perfect brew! I love a nice cookie with it! (@PeanutHog)

  12. Sarah-Jane Laycock

    I adore Ceylon Tea with Lemon and a touch of sugar added – no accompaniments, just sips of the most sublime taste

  13. littlesleepybird

    Love peppermint tea with a biscuit or two! 🙂

  14. Vickie Jackson

    My perfect cup of tea is a rooibos tea with half a spoon of sugar. No milk and water jut off the boil 🙂

  15. Kim Styles

    put milk in first ! no sugar and I like a homemade digestive with mine

  16. Diana

    Jasmine tea with one sugar and rich tea biscuits! Yum 🙂

  17. Chris Fletcher

    I have it quite strong, with a splash of milk and no sugar! Perfect with a chocolate hobnob!

  18. Mandy S

    I prefer strong tea, piping hot, milk in last, no sugar accompanied with toast and marmalade

  19. Natalie Henderson

    I love tea with a slice of Christmas cake! 🙂

  20. kate andrews

    I don’t drink tea that often but when I do it’s builders tea – milk and two sugars. I like to have it with hobnobs or some chocolate cookies

  21. Sheri Darby

    By getting my husband to make it!! – Seriously – dash a drop of milk & no sugar

  22. Minnie Whittaker

    A little bit of milk , then a well brewed tea. Love that with a crumpet

  23. Angie Hoggett

    I make english breakfast tea in a teapot, allow to brew for 5 minutes then pour a little milk in the cup and top it up with the amber nectar! I love a caramel shortbread with my perfect cuppa.

  24. Karl Foxley

    I like my tea with semi-skimmed milk and no sugar. I also love a good bit of lemon drizzle cake with me tea.

  25. Gem Cook

    semi skimmed milk with 1 level teaspoon of sugar x

  26. Olivia Kirby

    milk in last, no sugar, hot, strong and I have it at work with a protein ball of all things

  27. Susan Race

    Just a little bit of milk! I love rich tea biscuits with my tea!

  28. Rachel Butterworth

    Medium strong, splash of milk, no sugar.

  29. PHDarren .

    At least a 5 minute brew, then add a little milk to achieve a dark reddish colour. I go for the colour to get the right taste.

    One of the best combinations with tea is milk chocolate so for an afternoon cup I have a few chunks of milk chocolate.

  30. Caroline Scott

    my first morning cuppa is a real builders’ black tea brew! Stewed for about 10 mins, then reheated before adding milk. Throughout the day I will switch to green tea or white jasmine, sometimes a peppermint to refresh me or after a big lunch. Before bed I have a calming tea with valerian, camomile, lavender, lemonbalm and passionflower.

  31. Tammy Tudor

    I love ginger tea – as I’m a big fan of ginger in general! Therefore I like a cake of some sort, a ginger slice perhaps 😉

  32. Iris Waldburger

    I like any green tea or other herbal teas, just like that no sugar no milk no biscuit

  33. Corinne Peat

    I like a strong cuppa with just a little milk.

  34. A kingdom for a Cake

    These are just adorable, I like the purple icing against the white cream 🙂 beautiful

    • PatisserieMakesPerfect

      Thanks so much Shari – it has been a very popular competition you’re right. I need to make more time for tea I think and start drinking it more!

  35. Melanie Gardiner

    Earl grey with a slice of lemon is a treat for me once in while, the other half loves a builders brew of yorkshire tea

  36. PixieWolfe

    I have a teapot to let the flavours develop for my tea 🙂

  37. Paul Scotland

    I like a strong tea – therefore I allow either a teabag or leaves to diffuse longer. My favourite tea is Assam as it is timeless, tantalising and tasty. Normally with a cup of tea I love a shortbread.

  38. Lucy @ Bake Play Smile

    These are SO pretty! I love the beautiful purple colours! Thanks for linking up with our Fabulous Foodie Fridays party! xx

  39. JudeVFR400

    I don’t like tea at all, never have, but my partner likes Yorkshire tea with milk and 2 sugars. Or one of half n half. Apparently I make the best cup of tea. Not sure how though. My daughter adores all sorts of tea and has done since she was a toddler. She would get a taste of daddy’s tea and find it hilarious that mummy didn’t like it.

    • PatisserieMakesPerfect

      I think any drink or meal you didn’t make yourself always tastes amazing! My boyfriend drinks so much tea, so I’ve become pretty good at making it.

  40. Ruth Harwood

    I love a bit of sugar in it and a choc chip cookie beside it!

  41. Pete Cleasby

    always with a little milk and sugar but well stirred

  42. Susan James

    I normally have my tea strong with milk. However, if it’s been something of an *ahem* big night out, then I’ll add a spoonful of sugar, too. The best tea is always tea that comes with a plate of biscuits ;p

  43. Karen Laing

    I love an afternoon cranberry and raspberry tea,no milk or sugar,that would be so wrong and I’ll have a shortbread biscuit with it x

  44. Lucy Parissi

    I love the flavour of Bergamots but have never seen any in the flesh! I would love to get my hands of some! These look so pretty and delicate – almost a bit to fancy to have with a cup of tea… though I am sure I could manage one or two : )

  45. IsabelOBrien

    I prefer mine with soya milk and a chocolate biscuit, while I chat with my mum.

  46. Serena La Pietra

    I like to brew it for four minutes, then add semi-skilled milk. With one sugar, please. xx

  47. Gwyn

    I like it strong with milk. The best one is in the morning.

  48. tuffy1782

    milky no sugar thanks and a slice of cake to go with <3 xx

  49. Laura Cooper

    I love this tea called nighty night from T2. It has lavender, lime flower, st johns wort in it.

  50. Jenny Brady

    I love Gingerbread Green Tea at the moment and can’t beat a good chunky cookie!

  51. Jo Hutchinson

    A teapot is great and let the tea sit for a couple of minutes and then pour into the mug and add a dash of milk. A nice cookie to go with it, is always nice.

  52. Sharon Freemantle

    Decaf Leave the tea bag to stew for a bit then a bit of milk.

  53. kate

    milk sweetner leave tea bag in a good while and a good hearty piece of cake mm

  54. Elaine Dale

    medium strong, milk, no sugar and dark choccie biccies to go with it

  55. Rob Ivey

    I like a strong back tea with a rich tea on the side 😀

  56. Lorraine Stone

    Quick dunk of the tea bag and some custard creams on the side ~~

  57. Lorna Kennedy

    Old school – in a proper cup and saucer 🙂 Even better with ginger biscuits on the side. Bliss.

  58. Debbie Skerten

    I use leaves and I have an individual glass teapot with a top that is also a strainer. My treat with a cup of tea is a scone with butter and jam. Yum x

  59. caroline walliss

    I love a nice cup of green tea on its own.x

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