


Vanilla and dark berry Religieuse

Jérémy Massing
Vice World Pastry Champion 2025
Recipe
Recipe for 12 religieuses
CHOUX PASTRY
- 90 g - Milk
- 90 g - Water
- 3 g - Salt
- 3 g - Sugar
- 78 g - Butter
- 98 g - High-gluten flour
- 118 g - Eggs
- 24 g - Milk
- 504 g - Total recipe
VANILLA PASTRY CREAM
- 200 g - Whole milk
- 100 g - Liquid cream
- 60 g - Egg yolks
- 45 g - Sugar
- 15 g - Warmtex INGREDIUM
- 11 g - Flour
- 20 g - Butter
- 60 g - Mascarpone
- 0,5 pc - Vanilla pod
- 511,5 g - Total recipe
DARK BERRY GLAZE AND CONFIT
- 225 g - PONTHIER 100% blackcurrant puree
- 115 g - PONTHIER 100% blackberry puree
- 50 g - Glucose syrup
- 75 g - Natur Sweet INGREDIUM
- 30 g - Caster sugar
- 14 g - Natur Alg INGREDIUM
- 509 g - Total recipe
- 1.
CHOUX PASTRY
Bring the water, milk, butter, sugar, and salt to a boil. Off the heat, add the sifted flour and mix well. Dry the dough over the heat, then let it cool while mixing with the paddle attachment. Gradually add the eggs at 40°C until a smooth and shiny dough is obtained. Pipe the choux and bake for 1 hour and 5 minutes at 160°C.
- 2.
VANILLA PASTRY CREAM
Mix the sugar with the egg yolks, liquid cream, and Warmtex. Add the mixture to the milk and heat until boiling. Incorporate the butter at 40°C. Add the mascarpone when cold.
- 3.
DARK BERRY GLAZE AND CONFIT
Add the glucose syrup to the blackcurrant and blackberry purees. Bring to a first boil, then add the Natur Sweet, caster sugar, and Natur Alg mixture to the purees. Heat again until boiling. Use hot to glaze the choux (>50°C). The preparation can be reheated if necessary.
- 4.
ASSEMBLY AND FINISHING
In the PCB Création silicone moulds ("Vrille" 087078), pour the glaze at the bottom (at 60°C) and place the choux on top. Once the glaze has cooled, unmold and fill the choux with vanilla pastry cream, then add a small amount of dark berry confit. For the smaller choux, fill only with the dark berry confit.