{"id":20439,"date":"2019-10-11T17:09:15","date_gmt":"2019-10-11T15:09:15","guid":{"rendered":"https:\/\/bake-street.com\/?p=20439"},"modified":"2026-04-08T12:27:13","modified_gmt":"2026-04-08T10:27:13","slug":"religieuse-brioche","status":"publish","type":"post","link":"https:\/\/bake-street.com\/en\/religieuse-brioche\/","title":{"rendered":"Religieuse Brioche"},"content":{"rendered":"

I’ve wanted to share this recipe with you for a long time. But I’m going to tell you that I haven’t already told you… So many wonderful recipes to try, that are accumulating. I imagine that many of you already know Johan Martin<\/strong><\/a>,, he is a professional pastry chef with unique hands. I love everything he does. Well, La Religieuse Brioch\u00e9e<\/strong> or Religieuse Brioche<\/strong> is an elaboration that was born thanks to seeing one of his creations.<\/p>\n

Of course, there is no comparison between his work and that of the rest of mortals. But I believe and consider that it is always necessary to name the person who has awakened in you the inspiration, the ideas, the illusion, the dreams, the desire to create… He doesn’t deserve less, since not everyone has that capacity. It’s my way of saying “thank you” and supporting that person to continue creating wonders for our eyes. Don’t miss his work, you will fall in love without remedy.<\/p>\n

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La Religieuse Brioch\u00e9e.<\/h5>\n

In pastry, normally, when we read Religieuse<\/strong><\/a> we associate it (as is logical) with a choux paste filled with cream, usually coffee or chocolate, and with a very elegant decoration that can combine many ingredients.<\/p>\n

In fact, La religieus<\/strong>e<\/strong><\/em> is a cake that comes from France. A popular Parisian coffee Caf\u00e9 Frascati<\/strong>, named as a famous Neapolitan ice-cream maker was invented in 1856.<\/p>\n

The process to carry it out is practically the same as the \u00e9clair, but they differ in the way they present it. The religieuse consists of two pastries made of choux paste, one larger than the other, arranged one on top of the other. They are covered with fondant, chocolate… And they are filled with cream.<\/p>\n

Today there are many recipes for this preparation that use a craquelin on the surface of the pasta choux, instead of chocolate or fondant.<\/p>\n

Well, today’s recipe is inspired by this French preparation which is his day I saw Johan Martin<\/strong><\/a>. It consists of a very tender brioche (you can watch it in the video), covered with a chocolate craquelin and decorated with a chocolate sabl\u00e9e cookie accompanied by a chocolate creamy.<\/p>\n

In my case, I decided to change the top decoration by not doing it the same as Johan.<\/p>\n

The elaborations I have followed for each element are all from my blog except for the chocolate cream<\/strong>. This recipe was followed by Ettore from “Bavette<\/strong><\/a>“, thank you very much, it’s wonderful.<\/p>\n

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Making the recipe.<\/h5>\n

I have to admit that it is a recipe that has many steps and processes, but if we organize ourselves well, we will not be overwhelmed by the process.<\/p>\n

Here, the key element is the dough of the brioche<\/strong>. It’s an adaptation of my brioche a t\u00eate<\/strong><\/a> recipe, adjusted to the flours I have at home now. Remember that not all of them have the same absorption capacity and they don’t work in the same way. It is of vital importance that you knead very well to achieve a perfect development of gluten. In this way we will be able to make the most of the fermentation process.<\/p>\n

Since the process is a little long, we will use the cold ingredients to prevent the dough from ending up at a high temperature<\/strong>. I start the process with the kneader, but I finish it by hand. It is the only way, with my kneader, to achieve a perfect development. In the end, KitchenAid what it does is spin the dough than knead it. Not in all cases, but in many.<\/p>\n

Then it’s very important how you handle the dough. Never, ever, be abrupt<\/strong>. Treat it with love so that the result is a soft, light and very tender dough. Here we must carry out another step which is to respect the fermentation process well.<\/p>\n

Do not force this step by subjecting the doughs to high temperatures in order to accelerate it<\/strong> or work with it before the indicated time. Only by doing each step well, you will achieve the result we are looking for. Be patient.<\/p>\n

Once you have this, the rest will be very simple.<\/p>\n

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Decoration.<\/h5>\n

To decorate the brioche religieuse, we will prepare a chocolate sabl\u00e9e cookie. It’s the same recipe we prepared to make a sable\u00e9 dough, you’ll be able to see it in many cakes on my blog, only we’ll stretch it a lot and cut it in cookie format. Ideally, use an adjustable roller to achieve the same thickness over the entire surface, stretching it between two sheets of Teflon or baking paper.<\/p>\n

The dough must be very cold at all times<\/strong>, especially when cutting for a clean finish. To bake them, place them (ideally) on a perforated silicone mat<\/strong><\/a> and a perforated tray<\/strong><\/a>.<\/p>\n

On the cookie we will place the chocolate cream, you will love it, and we will decorate with a chocolate leaf, sprinkles and flower petals.<\/p>\n

To make the chocolate petals and give them a curved shape, I have used half a bottle cut lengthwise. It’s not the most glamorous thing, but it works very well. In case you have a mold or grooved utensil intended for that, phenomenal \ud83d\ude09<\/p>\n