twigg studios

A British baking blog, food photography

pumpkin pie religieuse recipe

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 i have wanted to make some religieuse for ages so i finally made these, i decided to make pumpkin pie flavor in honour of fall, in england we dont eat pumpkin pie, so the flavour was new to me but it was really nice.

 recipe
for choux pastry
50g butter diced
150ml water
65g sifted plain flour
2 large eggs

for pumpkin cream
1/4 cup pumpkin puree
1 cup cream
3 tbsp icing sugar
2 tbsp cinnamon
1 tsp ground ginger
1 tsp ground nutmeg
to make the choux pastry pre heat the oven to 200c
put the butter and water in a heavy based sauce pan on a medium heat and stir until butter has melted, turn up heat and bring to the boil, remove pan from the heat and sift in the flour, stir in, put back on the heat and continue mixing until the mixture forms a soft ball and comes away from the sides of the pan.
remove from heat, and let cool slightly, then in a dish whisk the eggs, add a little at a time to the pastry mixture and stir. it will look like theres no way its going to mix in but stick with it, it will.
once all of the egg is mixed in and smooth, place into a piping bag.
line two cookie sheets with parchment paper and pipe balls of choux pastry in two sizes, one larger than the other, use a wet finger to smooth down the tops.
cook for 20 minutes until completely golden and then remove from oven, prick each one so the air escapes and place back in the oven with the door ajar for 5 minutes.
leave to cool
 normally a religieuse is filled with a pastry cream but I decided to make a whipped cream

 to make the pumpkin pie cream

whisk the cream with the icing sugar until stiff then add the pumpkin puree and cinnamon, ginger and nutmeg and stir
then place in a piping bag.
make a small hole in each ball and pipe the cream in,
then ice the tops of each one
 (for the icing i mixed half a cup icing sugar with a few drops of water and orange food colouring so it was thick)
whisk some more double cream with 2 tbsp icing sugar until stiff and put in a piping bag with a small star nozzle.
place one of the small profiteroles on top of a large one succuring with a dot of cream, then pipe the cream in lines up the side.

sew chatty
not just a housewife
sew can do

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13 Comments

  1. I put up about 100lbs of pumpkin every year and am always looking for new recipes to use it in. Most goes to pies but have some left over for new recipes. I would have thought with the trade between us across the pond eons ago that you would have pumpkins. It's always a good day when you learn something new. Thank you for your recipes and time. Trish Butler

  2. Aimee,

    You make everything and you make everything so incredibly beautiful- I just love love love love your blog!

    I didn't realize (should have, my daughter married into a British family) that you don't eat pumpkin pie there – shocking, as I make it year round and absolutely love it with a cuppa.

    Well, as always, thank you for your amazing recipes and photos of inspiration!!!!!!!!!!!!!

  5. I'm going to be honest I have never heard about a religieuse. Made for some fascinating reading. Looks and sounds delicious.
    You should really try a pumpkin pie. Not the jelled crude you buy in a store but a real baked fluffy one. Delicious.

  6. These are your first tries at religieuse! Thats so unfair! My third attempt still came out a bit odd shaped! very impressive.

  7. I just booked marked this page and when my sister comes down (she lives in Iowa and I'm in Florida) we are going to make this. I have never heard of a religieuse but will be googling it.
    Visiting from the Shady Porch
    Easy Life Meal and Party Planning

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