Ingredients

• 200 g Unsalted Butter
• 110 g Granulated Sugar
• 1.5 tsp Salt
• 240 ml Water
• 155 g All-purpose Flour
• 8 Large Eggs
• 480 ml Whole Milk
• 4 Egg Yolks
• 30 g Cornstarch
• 2.5 tsp Vanilla Extract
• 240 g Powdered Sugar
• 3 tbsp Strong Brewed Coffee (cooled)

Instructions

1. 1

   **Prepare Choux Pastry:** In a saucepan, combine 113g butter, 1 tsp granulated sugar, 1/2 tsp salt, and water. Bring to a rolling boil. Remove from heat, add 125g flour all at once, stirring vigorously until a dough ball forms. Return to low heat for 1-2 minutes to dry out the dough. Transfer to a bowl and beat in 4 large eggs one at a time until smooth and glossy.

2. 2

   **Pipe and Bake Choux:** Preheat oven to 200°C (400°F). Line baking sheets with parchment paper. Using a piping bag with a round tip, pipe 6 large (approx. 6cm diameter) and 6 smaller (approx. 4cm diameter) choux rounds. Bake for 25-30 minutes, or until golden brown, puffed, and hollow. Turn off the oven, crack the door slightly, and let them cool inside for 10-15 minutes to prevent collapsing. Remove and cool completely on a wire rack.

3. 3

   **Make Pastry Cream (Crème Pâtissière):** In a bowl, whisk 100g granulated sugar, 4 egg yolks, and cornstarch until pale. Heat whole milk in a saucepan until simmering. Gradually temper the hot milk into the egg mixture, then return the entire mixture to the saucepan. Cook over medium heat, whisking constantly, until very thick and bubbling for 1 minute. Remove from heat, stir in 28g butter and 1 tsp vanilla extract. Transfer to a clean bowl, cover with plastic wrap directly on the surface to prevent a skin, and chill completely for at least 2 hours.

4. 4

   **Prepare Coffee Buttercream & Icing:** In a stand mixer, beat 59g softened butter until creamy. Gradually add powdered sugar, 3 tbsp strong brewed coffee, 1/2 tsp salt, and 1.5 tsp vanilla extract. Beat until light, fluffy, and smooth. Adjust coffee amount for desired consistency.

5. 5

   **Fill Choux Pastries:** Once choux puffs and pastry cream are fully cooled, poke a small hole in the bottom of each choux puff. Using a piping bag fitted with a small round tip, generously fill each large and small choux puff with the chilled pastry cream.

6. 6

   **Assemble Religieuses:** Dip the tops of the small, filled choux puffs into the coffee buttercream/icing (you can gently warm the buttercream for a smoother dip if desired, or use it as a piped glaze). Pipe a ring of coffee buttercream on top of each large choux puff. Carefully place a smaller, iced choux puff on top of each large choux puff, pressing gently to secure and creating a 'collar' effect around the joint.

7. 7

   **Decorate and Serve:** For an extra touch, pipe small rosettes or decorative swirls of coffee buttercream on top of the smaller choux puffs or around the 'collar'. Serve immediately or chill briefly before serving.