Imagine a dessert that's part heavenly indulgence, part caffeinated rebellion - the Espresso Religieuse is about to transform your baking world! These iconic French pastries aren't just a treat; they're a delectable journey that combines the spiritual elegance of traditional nun-shaped pastries with an electrifying espresso twist. Perfect for those who worship at the altar of both divine baking and coffee culture, this recipe will elevate your dessert game from ordinary to extraordinary in just one bite.
Prep Time: 30 mins
Cook Time: 25 mins
Total Time: 55 mins
Cuisine: French
Serves: 12 servings
Ingredients
- 1 cup milk
- 1/2 cup water
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 4 large eggs
- 1 cup espresso, brewed
- 1 cup powdered sugar
- 1/4 cup cocoa powder
Instructions
- Prepare the choux pastry by combining milk, water, and butter in a medium saucepan. Heat over medium-high heat until the butter is completely melted and the mixture begins to boil.
- Remove from heat and quickly stir in the all-purpose flour, mixing vigorously until the mixture forms a smooth, cohesive dough that pulls away from the sides of the pan.
- Transfer the dough to a stand mixer and let it cool for 5 minutes. Add eggs one at a time, beating thoroughly after each addition until the mixture is smooth and glossy.
- Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper.
- Fill a piping bag with the choux pastry dough. Pipe two sizes of circles onto the baking sheets - larger circles for the base and smaller circles for the tops.
- Bake for 20-25 minutes until the pastry is golden brown and puffed. Allow to cool completely on a wire rack.
- For the espresso cream filling, brew a strong espresso and let it cool. Whisk together powdered sugar, cocoa powder, and cooled espresso until smooth and creamy.
- Cut a small hole in the bottom of each pastry. Pipe the espresso cream filling into the pastries, filling them generously.
- Stack the smaller pastry on top of the larger one to create the classic nun-like shape, resembling a religious habit.
- Dust the tops with additional powdered sugar and cocoa powder for a finishing touch.
- Chill for at least 30 minutes before serving to allow the flavors to meld and the filling to set.
Tips
- Temperature is crucial: Ensure all ingredients are at room temperature for smoother mixing, especially when incorporating eggs into the choux pastry.
- Piping technique matters: Use two different piping nozzle sizes to create the classic nun shape - a larger base and a smaller top.
- Don't open the oven while baking choux pastry, as this can cause deflation.
- For the smoothest espresso cream, use freshly brewed, high-quality espresso and sift powdered sugar to prevent lumps.
- If your pastry doesn't puff perfectly, check your oven temperature with a separate thermometer for accuracy.
- Allow pastries to cool completely before filling to prevent soggy bottoms and maintain structural integrity.
- For an extra flavor boost, consider adding a hint of vanilla extract to your espresso cream.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 7g
Fat: 18g
Saturated Fat: 10g
Cholesterol: 125mg
