Old-fashioned religieuse

Old-fashioned religieuse

Jeffrey Cagnes
Difficulty level icon
Expert
Completion time icon
1 hour 10 minutes
10
Videos
Old-fashioned religieuse
Total completion time
Completion time
1 hour 10 minutes
Cooking time
40 minutes
Rest period
12 hours
Techniques taught
  • Making a water-based caramel
  • Whipping cream with a mixer
  • Preparing a cream
  • Pasteurizing a mixture
  • Cooking a cream
  • Making a custard
  • Filling a piece of choux pastry
  • Preparing a glaze
  • Glazing a choux pastry
  • Icing an eclair
  • Assembling of an old-fashioned religieuse
  • Coating with a brush
  • Sealing with caramel
  • Piping choux pastry
  • Baking choux pastry dough
  • Shaping eclairs
  • Preparing a panade
  • Making a choux pastry
  • Piping choux
  • Lining a pie ring
  • Using a cookie-cutter
  • Preparing a sweet pastry dough by hand
  • Sifting powders
  • Preparing a sweet pastry dough with a mixer
  • Mixing with a hand-held blender
  • Dusting a work surface
  • The "rub in" method (sablage)
  • Cutting a sweet pastry dough
  • Rolling out a sweet dough
  • Whipping cream with a whisk
  • Making whipped cream
  • Filling a piping bag
  • Piping with a tip
  • Decorating witj a piping bag
  • Using a piping bag

Check out the first segment of this course for free

Step 1: Milk chocolate whipped cream

Jeffrey Cagnes
Jeffrey Cagnes
Pastry Chef and Jeffrey Cagnes Paris
Pastry Chef and Jeffrey Cagnes Paris

Step 2: Chocolate cream

Step 3: Choux pastry

Step 4: Chocolate sweet pastry dough

Step 5: Chocolate glaze

Step 6: Garnishing the choux and éclairs

Step 7: Icing the choux and éclairs

Step 8: Caramel and finalizing the whipped cream

Step 9: Final assembly

Step 10: Decoration

Jeffrey CagnesJeffrey Cagnes

Jeffrey Cagnes

Pastry Chef and Jeffrey Cagnes Paris
Jeffrey Cagnes is a talented Parisian pastry chef who worked as Executive Chef at the famous Maison Stohrer, the oldest pastry shop in Paris on rue Montorgueil. Since 2021, Jeffrey has opened his own boutique, a sublime pâtisserie-chocolaterie in Paris's 17th arrondissement. An inveterate enthusiast, he has succeeded in revitalizing classic French pastries such as baba au rhum and puits d'amour. His approach is characterized by creations that have a lower sugar content and streamlined presentations. His signature creations include the vertiginous old-fashioned religieuse, his elegant Pavlova and his pretty pies, decorated with whipped ganache pearls.

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