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Millionaire’s Religieuse – GBBO technical bake 7

October 2, 2013

I think that a  Millionaire’s Religieuse may well be an oxymoron, or the baking equivalent of one anyway. I’m not sure you can have a millionaire nun, but that’s what the name Religieuse means and this nun is filled with millionaire’s shortbread icecream so that’s what I’m calling them.

Religieuse choux pastry buns

Mini nuns all in a row.

A glorified (too literal?) profiterole, this week’s challenge from the tent should be two choux buns on top of each other, filled with crème pâtissière, covered with a ganache and decorated with piped cream.

Whilst I have made crème pâtissière in the past, I thought these would get eaten faster if filled with the millionaire’s shortbread icecream that was in the freezer. Add to this some white chocolate shards and the fact that I’d eaten a slice of chocolate cake covered with a gooey chocolate icing at Mum’s house this weekend which turned out to be just water, cocoa and icing sugar and all of a sudden this becomes a very quick  (if a little messy) bake.

Chouxe bun religieuse chocolate bake off

Icecream filled choux pastry – nuns eat this?!

Millionaire’s Religieuse

25g unsalted butter
65ml hot milk
30g plain flour
1 medium egg
1 small tub of millionaire shortbread Icecream
2 tbsp icing sugar
1 tbsp cocoa
a few squares of white chocolate

I made 8 tiny religieuse because I only wanted to use 1 egg. You could scale up the recipe or make about 4 fewer larger ones.

Gently heat the milk until warm. Take off the heat
Cube the butter, stir into the milk until melted.
Sift in the flour and whisk until combined.
Return the pan to a low heat, storring with a wooden spoon until it comes together and comes away from the sides of the pan into a ball.
Leave to cool.
Preheat the oven to 180c.
When the paste is cooled lightly beat the eggs and then bit by bit beat them into the paste until combined.
Spoon into a piping bag with nozzle and pipe onto a baking parchment. For mini religieuse pipe equal amounts of 3cm diameter and slightly smaller circles. Or, for large religieuse you’ll want 5cm diameter for the large ones.
You may think at this stage that the won’t puff up. They will, don’t worry.
Bake until golden brown (don’t underbake or they will deflate apparently). 20mins for the little ones and up to 30 for the larger size.
Take out of the oven and cut a tiny slit in the top of each to let the steam out and allow for the filling later. Leave to cool. At this point, you can freeze them if you want to for later used.

To fill:
Spoon your icecream into a piping bag with long round ended nozzle. Massage it until the icecream is pipeable but not too runny.
Pipe icecream into each bun using the slit made earlier, then but the buns into the freezer to set the icecream.
Mix 2tbsp icing sugar and 1tbsp cocoa with just enough warm water the make it runny leave to cool. Cut the white chocolate into equal length shards, tall enough to “join” the two sections of choux pastry.
Take the balls out of the freezer and using a teaspoon put a little on top of each, starting with the large bottom one, then stick the little one on top. You should be able to spread the icing with the back of a teaspoon.
Put shards of white chocolate upright between the “head” and “body” to decorate. Et Voila!

As always, you can see all the bloggers who are baking along with GBBO by checking out the “Great Blogger Bake Off” hosted by The Crazy Kitchen and Mummy Mishaps and also the link up over at Bakers Anonymous


4 Comments leave one →
  1. jennypaulin permalink
    October 2, 2013 9:37 pm

    these look so pretty and i love the idea of filling them with ice cream. thats a great idea. mmmm
    thank you for linking up x

  2. HELEN permalink
    October 2, 2013 9:37 pm

    great idea to fill with ice cream..they would get eaten more quickly in this house…well by the kids anyway, I’m happy with cream! They look great & a lot better than the ones on the show! thanks for joining in again. (Have you linked up? 😉 )

  3. October 3, 2013 8:53 pm

    These look so good. Star Baker!

  4. October 5, 2013 6:07 pm

    i was going to do the same except caramel in the centre with chocolate and crumbled shortbread, but decided to attempt the creme pat instead x

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