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Religieuse | Patisserie Makes Perfect


La Patisserie des Reves
This recipe has been reproduced with the permission of La Patisserie des Reves and their UK publishers http://www.grubstreet.co.uk The recipe for the coffee-chocolate creme patisserie is included in the recipes section of my site.
Prep Time 30 mins
Cook Time 25 mins
Total Time 55 mins
Course Dessert
Cuisine French
Servings 7


  • 60 ml Water
  • 60 ml Semi-skimmed milk
  • 3 eggs
  • 55 g butter
  • 70 g Plain flour
  • 1/2 heaped tsp of white sugar
  • 1/2 level tsp of table salt
  • 20 g Cold butter
  • 25 g Brown sugar cassonade or demerara
  • 25 g Plain flour
  • 1 Pinch of fleur de sel
  • 100 g Caster sugar
  • 20 ml Water
  • 2 Egg whites 60g


  • Combine the butter, sugar, flour and salt in the bowl of a food mixer and beat with the paddle attachment until the mixture forms a dough and pulls away from the sides of the bowl.
  • Roll the pastry out on a floured surface to a thickness of 2mm.
  • Using a pastry cutter or a small glass to guide you, cut out 7 streusel rounds 2cm in diameter and 7 rounds 4cm in diameter.
  • Place in the fridge to chill.
  • Sift the flour, sugar and salt into a bowl.
  • Cut the butter into chunks and place in a saucepan with the milk and the water.
  • Heat the mixture until it boils, then add the flour mixture.
  • Stir carefully using a wooden spoon, a dough will form immediately. Continue stirring over a medium heat for 1 minute until the dough comes away from the sides of the pan.
  • Now tip the dough into the bowl of the electric mixer, then knead with the paddle attachment incorporating the eggs one at a time. You should obtain a pliable, glossy choux pastry.
  • Grease a baking tray with butter and line it with greaseproof paper and use a piping bag to pipe the 7 small choux buns (the 'heads' 2cm in diameter) and 7 large buns (the 'bodies' 4cm in diameter).
  • Place the corresponding sized streusel rounds on the choux buns.
  • Bake at 170 degrees (gas mark 3 to 4), giving the small buns about 15 minutes and the large ones 25 minutes or until they are golden. Then allow to cool completely at room temperature.
  • In a saucepan heat the sugar and water to 118 degrees.
  • When the syrup reaches 100 degrees start whisking the egg whites in a freestanding mixer at medium speed.
  • When the whites are frothy, gradually pour in the sugar syrup when it has reached the desired temperature.
  • Keep whisking the egg whites until they are glossy and form peaks. Use the meringue immediately.
  • ***TO ASSEMBLE***
  • Fill the choux buns with the coffee chocolate creme patissiere,by making a whole in the bottom and piping in the filling.
  • Put the meringue in a piping bag and pipe a blob on the large buns and stick the small buns on top, gently pressing down on the knob of meringue.
  • Pipe a bit of meringue on top of the small bun and scorch them with a blast from the blow torch.