Religieuse

Method

Make choux pastry by bringing water and 100g butter to the boil, remove from heat and beat in flour and salt until smooth. Cool slightly, then incorporate eggs one at a time, beating well after each addition until the mixture is glossy and falls from the spoon in ribbons. Pipe 24 small balls and 12 larger balls onto baking trays lined with greaseproof paper. Bake small profiteroles at 200°C (fan 180°C) for 15-18 minutes and large ones for 22-25 minutes until golden and dry. Cool on a wire rack. For the crème pâtissière, heat milk to just below boiling. Whisk egg yolks with caster sugar until pale, then fold in cornflour. Pour hot milk onto the mixture whilst whisking constantly, return to the pan and cook over medium heat for 2-3 minutes, stirring continuously until thickened and glossy. Pass through a fine sieve, stir in vanilla, cover with cling film and chill. For chocolate ganache, heat double cream to 60°C, pour over chopped dark chocolate and leave 1 minute before whisking smooth. For coffee icing, mix icing sugar with coffee extract and 15ml water until smooth. Fill each large profiterole with crème pâtissière using a piping bag fitted with a small plain nozzle. Crown each with a small profiterole stuck on with a dot of chocolate ganache. Coat the top small profiterole with coffee icing and allow to set. Serve chilled on the day of assembly.