Tag Archives: pastry

A Special Peach and Blueberry Tart

September 9, 2018 by Angie In Desserts Tagged pastry, tart, blueberries, peach, blueberry Leave a comment

Peach and Blueberry Tart

This is a very easy open tart to prepare. It has a light and crispy pastry base that is filled with fresh peach slices and blueberries. What makes this extra special is the topping of crème fraîche mixed with peach schnapps liberally spooned over the tart to serve.

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A Special Peach and Blueberry Tart

Prepares: 4 servings

Preparation time: 35 minutes
Cooking time: 25–30 minutes
Ingredients
For the tart
3 medium ripe peaches
28g (1 oz) chopped hazelnuts (or walnuts), roasted (¼ cup)
14g (½ oz) plain/all-purpose flour, plus extra for rolling
50g (1¾ oz) light muscovado/soft light brown sugar (3 tbsp)
1 pack frozen rolled puff pastry (you will need 250g), thawed
1 egg, lightly beaten
85g (3 oz) blueberries (½ cup)
For the topping
150ml (5 fl oz) crème fraîche (⅔ cup)
2 tbsp peach schnapps
You will also need a shallow, rimmed baking sheet to fit a pastry circle measuring 22½ cm (9 inch).

Method
Preheat the oven to 190°C (375°F) (gas 5).
If you can’t buy chopped nuts that are already roasted, then roast regular chopped nuts as follows. Heat a small frying pan/skillet and tip in the nuts. Cook over a low heat, tossing frequently, until they just begin to turn colour and smell nutty. They can burn very easily so watch them. Then put to one side to cool.
Put the peaches in a large bowl, cover with boiling water and leave for 30 seconds. Drain off the water, replace with cold water and then peel away the skins.
Cut each peach into half and remove the stones. Now divide each half into three and put to one side.
Pulse the nuts in a food processor until they are finely ground (more like ground almonds). Now add the flour and 20g (¾ oz) (4 tsp) of the sugar and stir to mix in.
Next unroll the pastry on a floured surface. Depending on the size of the pastry you may need to roll it a little to achieve a square that is 25cm (10 inch). Then trim the edges to make a 22½ cm (9 inch) circle. Lift this on to the baking sheet.
Sprinkle the nut mixture in the centre of the circle spreading it to within an inch of the edge of the pastry.
Arrange the peaches in concentric circles on top of the nut mixture.
Next brush the border of the pastry with some of the egg. Then fold in the edges of the pastry, pleating them as you go, so that the folded-in edges just touch the peaches.
Now scatter the blueberries on top of the peaches.
Brush the pastry rim with egg and then sprinkle the whole tart with the remaining sugar.
Bake on the middle shelf of the oven for 25–30 minutes, until the pastry is crisp and golden.
Meanwhile, stir the peach schnapps into the crème fraîche and spoon into a serving jug or bowl.
When the tart has cooked, remove to a serving plate and serve with the peachy crème fraîche.

Strawberry Tartlets

August 17, 2018 by Angie In Desserts Tagged cream, pastry, custard, strawberries, strawberry Leave a comment

Strawberry Tartlets

Strawberry tartlets always say summer to me. These are very light and have a sweet, crisp pastry base which is filled with a creamy custard filling and topped with glazed strawberries. Mmm…just perfect!

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Strawberry Tartlets

Prepares: 4 tartlets

Preparation time: 30 minutes
Chilling time: 20 minutes
Cooking time: 15minutes
Ingredients
For the sweet pastry
2 eggs, yolks only
55g (2 oz) softened butter (¼ cup, or ½ stick)
55g (2 oz) caster/white sugar (¼ cup)
115g (4oz) plain flour/cake and pastry flour (⅔ cup + 2 tbsp)
few drops vanilla extract
For the filling
Bird’s Custard Powder
120ml (4 fl oz) full fat/whole milk (½ cup)
285g (12 oz) small strawberries, washed and hulled (about 2 cups)
120ml (4 fl oz) whipping cream/double or heavy cream (½ cup)
2 tbsp redcurrant jelly
You will also need 4 x 10cm (4 inch) tartlet tins.

Method
For the sweet pastry
In a medium-sized mixing bowl cream together the egg yolks, butter, sugar, and vanilla extract until smooth.
Sift the flour and add to the bowl. Now mix to from a firm dough.
Turn onto a floured surface and knead lightly until smooth. Then wrap in a plastic food bag and rest in the fridge for 15 minutes.
Roll out the pastry thinly and then cut rounds 3.8cm (1½ inches) larger than the tartlet tin, re-rolling the pastry until there are 4 rounds. (Rolling it between two large sheets of cling film/wrap that have been dusted with flour will prevent the pastry sticking to the rolling pin.) Line the tartlet tins, pressing the pastry gently down into the edges of the tins. Now roll the rolling pin over the top of each tin to remove the excess pastry. Prick the base, using the tines of a fork, to allow air trapped underneath to escape and chill again while the oven is heating up.
Heat the oven to 200°C (400°F) (gas 6).
Line the pastry with parchment paper and baking beans, then bake for 10 minutes.
Remove the beans and paper and return to the oven for about 5 minutes until lightly golden and crisp. Leave to cool, then remove from the tins.
For the filling
Meanwhile make up the custard according to the directions on the packet using 120ml (4 fl oz) (½ cup) milk. (You want a thick custard). Transfer to a bowl and cover the surface of the custard with cling film/wrap to prevent it forming a skin. Leave to become cold.
Now whip the cream until stiff. Then whip the cold custard to loosen it and fold in the whipped cream until thoroughly combined. Spoon into the tart cases and level the tops.
Decorate with the strawberries, cutting them, if necessary, into halves or quarters depending on their size.
Add a little boiling water the jelly (about 1 teaspoon). Stir to melt the jelly and then brush over the strawberries to glaze.

Updated: August 17, 2018

Lemon Meringue Pie

May 2, 2018 by Angie In Desserts Tagged lemon, meringue, pastry, shortcrust Leave a comment

Lemon Meringue Pie

This lemon meringue pie is a true family favourite and was one of the first pies I ever baked. The filling is very easy to make from scratch. It gives a mixture that is both creamy and full of zingy lemon flavour to complement the sweetness of the meringue on top.

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Lemon Meringue Pie

Prepares: 4–6 servings

Preparation time: About 45 minutes
Standing time: 30 minutes
Cooking time: About 1 hour 10 minutes
Ingredients
For the shortcrust pastry
170g (6 oz) plain flour/cake and pastry flour (1 cup + 3 tbsp)
pinch of salt
40g (1½ oz) butter, cut into cubes (3 tbsp, or ⅜ stick)
40g (1½ oz) lard, cut into cubes (3 tbsp)
about 2 tbsp cold water
For the filling
3 tbsp cornflour/cornstarch
150ml (5 fl oz) water (⅔ cup)
2 lemons, zest and juice
115g (4 oz) granulated/white sugar (½ cup + 2 tbsp)
2 egg yolks (reserve the whites for the meringue)
For the meringue
2 egg whites
115g (4 oz) caster sugar/white sugar (½ cup + 2 tbsp)
You will also need an 18cm (7 inch) round deep pie plate with rim

Method
For the pastry
Sift the flour and salt into a bowl. Rub the fat into the flour until the mixture resembles fresh breadcrumbs. This can be done by hand or in a food processor.
Sprinkle the water evenly over the surface (if it is not evenly sprinkled it can cause blistering when the pastry is cooked). Start bringing the dough together using a pallet knife and, once it starts clumping, finish off by hand, until the dough is smooth and leaves the bowl clean. Pop in a plastic food bag and refrigerate to rest for 30 minutes.
Preheat the oven to 190°C (375°F) (gas 5) and place a baking tray/sheet in the oven to warm up at the same time.
Roll out the pastry onto a floured surface to a thickness of 6mm (¼ inch) and 2.5cm (1 inch) larger than the pie plate. Now cut a 1.25cm (½ inch) strip from around the edge of the pastry. Dampen the rim of the pie plate with water and then use the strip to cover the rim, pressing it down. Next dampen the strip of pastry. Then line the pie plate with the remaining pastry, gently pressing it down into the pie plate and around the rim to make sure no air is trapped but being careful not to stretch the pastry. Remove any excess pastry from around the edge of the rim and prick the base of the pastry with a fork.
Place the pie plate on the baking tray/sheet in the oven and bake blind for 15 minutes.
Then carefully remove the paper and baking beans, and return the pastry to the oven for a further 5–10 minutes until it is cooked through. Remove from the oven and set aside.
Reduce the oven temperature to 150°C (300°F) (gas 2).
For the filling
While the pastry is cooking, the filling can be prepared. Mix the cornflour with the water in a saucepan. Then stir in the zest and juice of the lemons. Bring slowly to the boil, stirring, until the mixture thickens.
Now reduce the temperature to medium and add the sugar, stirring until it has dissolved. Remove from the heat, cool the mixture for a couple of minutes, then beat in the egg yolks. Set aside.
For the meringue
Whisk the egg whites until stiff. Then gradually add the sugar, a tablespoon at a time, whisking well between each addition, until the mixture is stiff and glossy.
To finish
The pastry case can either be left in the pie plate or carefully removed. Place the pie plate or the pastry case only on the warmed baking tray. Now pour the lemon filling into the pastry case and then pile the meringue on top, making sure it completely covers the filling. Finally pull the meringue up into peaks using the tip of a knife.
Bake in the oven for 45 minutes. The meringue will be crisp and lightly browned on the outside but still soft on the inside.
It can be served warm or cold. If it is to be served warm, let it rest for 20 minutes after taking it out of the oven before slicing into portions.

Updated: May 2, 2018

Individual Chicken Pot Pies

April 7, 2018 by Angie In Chicken, Dinners Tagged peas, chicken, pastry, pie, sweetcorn Leave a comment

Individual Chicken Pot Pies

An individual chicken pie for each member of the family. Succulent chicken pieces cooked in creamy sauce with sweetcorn and peas, and a light pastry topping, is guaranteed to fill the hungriest tummies. And you can personalize them!

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Individual Chicken Pot Pies

Prepares: 4 individual pies

Preparation time: 35 minutes, plus 10 minutes to prepare the pastry
Cooking time: 30 minutes hob, 30 minutes oven
Ingredients
For the pastry
340g (12 oz) plain/cake and pastry flour (2⅓ cups)
85g (3 oz) cold butter (⅜ cup, or ¾ stick), cut into small cubes
85g (3 oz) lard (⅜ cup), cut into small cubes
pinch of salt
4 tbsp cold water
1 egg, beaten
For the filling
450g (1 lb) boneless chicken breasts (about 3), skin removed, OR
600g (1 lb 5 oz) chicken joints, skin removed
1 carrot, cut into large chunks
1 onion, quartered
1 bay leaf
a few parsley stalks
6 black peppercorns
28g (1 oz) butter (2 tbsp, or ¼ stick)
28g (1 oz) flour (1½ tbsp)
2 tbsp double/whipping or heavy cream
100g (3⅓ oz) frozen peas (¾ cup)
115g/4 oz) frozen sweetcorn (⅔ cup)
2 tbsp fresh parsley, chopped
salt and freshly ground black pepper
You will also need four 300ml (10 fl oz) ovenproof basins

Method
Put the chicken in a pan with the carrot, onion, bay leaf, parsley stalks, and peppercorns. Cover with cold water and bring to just under the boil. Then reduce the heat and simmer for 15–20 minutes until the chicken is cooked through, skimming the surface regularly.
Meanwhile, sift the flour and salt into a large bowl. Rub in the butter and lard until the mixture resembles breadcrumbs. Sprinkle the water over the flour and use a palette knife to bring the flour and water together. When it starts to bind, remove from the bowl and then lightly knead by hand. Wrap in cling film/wrap and place in the fridge to rest for 20 minutes.
When the chicken has cooked, remove from the pan with a slotted spoon. Strain off and reserve 400ml (14 fl oz) (1¾ cups) of the poaching stock, discarding the rest along with the herbs and vegetables.
Preheat the oven to 200°C (400°F) (gas 6).
Melt the butter in a pan over a medium heat. Add the flour and mix to form a smooth paste. Reduce the heat to low and cook for 1 minute. Remove from the heat and gradually stir in the reserved stock until it is thoroughly blended and smooth. Then return to a medium heat and stir until it starts to thicken. Simmer for 3 minutes, stirring frequently. Now pour in the cream and simmer for a further 5 minutes, stirring frequently, until there is a smooth, thick sauce.
Strip the chicken meat off the bones, if joints were used. Cut the chicken meat into small chunks and stir into the sauce along with the peas, sweetcorn and parsley. Season well.
Now, roll out the pastry thinly. Using the top of one of the ovenproof basins as a guide, cut out four circles of pastry 2cm (¾ inch) larger than the diameter of the basin.
Divide the chicken mixture between the four dishes. Dampen the pastry edges with water and cover the tops of the basins, pressing the edges of the pastry against the rim of the basins. Brush the tops with beaten egg.
Any trimmings can be used to decorate the pies. A personal touch would be to put names on the top. Making the letters does take time but makes it special. Place any decorations on the pastry top and brush these with remaining beaten egg.
Place the four basins on a baking sheet and then pop in the oven for 30 minutes until the pastry is golden.
Serve with seasonal vegetables.

Updated: April 7, 2018

Salmon Quiche

September 30, 2017 by Angie In Lunches and Snacks Tagged creme fraiche, salmon, pastry, rocket, arugula, quiche Leave a comment

Salmon Quiche

This salmon quiche is filled with a base of chopped rocket/arugula before flaked salmon is added and covered in creamy crème fraîche. Perfect for a lunch served with a green salad.

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Salmon Quiche

Prepares: 8 servings

Preparation time: 15 minutes plus 30 minutes for the pastry case
Chilling time: 40 minutes for the pastry case
Cooking time: 25 minutes plus 20 minutes for the pastry case
Ingredients
For the shortcrust pastry
225g (8 oz) plain flour/cake and pastry flour (2 cups less 2 tbsp)
pinch of salt
55g (2 oz) butter, chilled and cubed (¼ cup, or ½ stick)
55g (2 oz) lard, chilled and cubed (¼ cup)
3 tbsp ice cold water
For the filling
55g (2 oz) rocket/arugula
140g (5 oz) cooked salmon fillet OR
1 tin/can wild red pacific sockeye salmon, drained and any skin and bones removed
2 eggs, large (U.K.)/extra large (N.A.)
240ml (8 fl oz) crème fraîche (1 cup)
salt and ground black pepper
Equipment
23cm (9 inch) quiche tin (a solid tin with a loose base)

Method
For the pastry
Sift the flour and salt into a mixing bowl. Rub in the butter and lard until the mixture resembles breadcrumbs. Sprinkle over the water and gently bring together. Tip onto a work surface and lightly knead into a ball. Wrap in cling film/wrap and chill for 20 minutes.
Roll out the pastry onto a floured work surface slightly larger than the quiche tin. Lift carefully into the tin, pressing the pastry down into the edges using the edge of your index finger. Run the rolling pin over the top of the tin to remove the excess pastry. Prick the base using the tines of a fork and return to the refrigerator to chill for a further 20 minutes.
Preheat the oven to 200°C (400°F) gas 6
Line the pastry case with baking parchment and fill with baking beans. Bake in the oven for 15 minutes then remove the baking beans and parchment. Return to the oven for a further 5 minutes.
Remove from the oven and leave to cool.
For the filling
Reduce the oven temperature to 180°C (350°F) gas 4
Remove the pastry case from its pan and carefully transfer to a baking sheet.
Roughly chop the rocket/arugula, discarding any thick stalks, and spread over the base of the pastry case.
Flake the fish and scatter on top of the rocket/arugula.
Now beat the eggs and crème fraîche together, using a hand held electric mixer, until combined. Then season. Gradually pour into the pastry case.
Bake for 30 minutes until the mixture has just set.

Summer Fruit Tartlets

July 23, 2017 by Angie In Desserts Tagged creme fraiche, fruit, pastry, summer fruit, tartlet 2 Comments

Summer Fruit Tartlets

I just love the fruits of summer. Here a mixture of strawberries, raspberries, blueberries and redcurrants top a crème fraîche filling to make a very light tart. Although any favourite summer fruits can be used.

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Summer Fruit Tartlets

Prepares: 4 tartlets

Preparation time
For the pastry: 30 minutes
For the filling: 8–10 minutes
Cooking time:
For the pastry: 12 minutes
Chilling time for the pastry: 20 minutes
Ingredients
For the pastry
145g (5 oz) plain flour/cake and pastry flour (1 cup)
pinch of salt
85g (3 oz) cold butter, diced (⅜ cup, or ¾ stick)
1 tbsp caster sugar/white sugar
1 egg, large (U.K.)/extra large (N.A.), yolk only
For the filling
250ml tub crème fraîche
2 tbsp icing sugar/powdered sugar
1 tsp vanilla extract
170g (6 oz) mixed summer fruit (1 cup)

Method
For the pastry
You will need 4 × 10cm (4 inch) tartlet tins.
Sift the flour and salt into a bowl. Rub in the butter until the mixture resembles fine breadcrumbs, then stir in the sugar. Add the egg yolk, sprinkle over 1 tablespoon cold water and mix to a firm dough. Add a little more water if necessary. Wrap in cling film/wrap and chill for 20 minutes.
Preheat the oven to 200°C (400°F) (gas 6).
Roll out the pastry thinly and then cut rounds 3.8cm (1½ in) larger than the tartlet tin, re-rolling the pastry until there are four rounds. Line the tartlet tins, pressing the pastry gently down into the edges of the tins. Roll the rolling pin over the top of each tin to remove the excess pastry. Prick the base, using the tines of a fork, to allow air trapped underneath to escape.
Lay the tins on a baking sheet and cover with baking parchment. Pop in the oven for 10 minutes and then remove the baking parchment and cook for a further 2 minutes to crisp up.
Remove from the oven and leave to cool for a couple of minutes before carefully removing the cases from the tins to completely cool on a wire rack. They will be delicate until completely cold.
For the filling
Sift the sugar and add to the crème fraîche along with the vanilla extract. Stir to combine and then divide equally between the 4 pastry cases and level the tops.
Wash and pat dry the fruit. If using any strawberries, halve or quarter them so they are of a similar size to the other fruits. Spread the fruit over the crème fraîche and serve immediately to prevent the filling from softening the pastry.
Note
These little tartlets made a quick dessert. I tend to make a batch of the pastry cases and freeze them so I have them ready to hand. Just remove the number needed, thaw them and then you are ready to go with the filling, which is usually very quick to put together.

Blackberry and Cream Cheese Tartlets

July 3, 2017 by Angie In Desserts Tagged pastry, cream cheese, blackberries, philadelphia, tarts, tartlets Leave a comment

Blackberry and Cream Cheese Tartlets

Fresh fruit tarts always say summer and these blackberry and cream cheese tartlets don’t disappoint. Sweet pastry tartlets have a creamy cheese filling and are topped with fresh blackberries.

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Blackberry and Cream Cheese Tartlets

Prepares: 6 tartlets

Preparation time: 40 minutes
Cooking time: 12 minutes
Chilling time: 1 to 2 hours
Ingredients
For the rich sweet pastry
140g (5 oz) plain flour/cake and pastry flour (CA)/all-purpose flour (U.S.) (1 cup)
pinch salt
28g (1 oz) caster/ white sugar (2 tbsp)
85g (3 oz) unsalted butter, diced (⅜ cup or ¾ stick)
2 eggs, large (U.K.)/extra large (N.A.), yolks only
½ tsp vanilla extract, optional
For the filling
250g (8 oz) cream cheese/Philadelphia (1 packet)
85g (3 oz) caster sugar/white sugar (½ cup less 1 tbsp)
1 lemon, zest only
3 tbsp double cream/whipping cream
For the topping
170g (6 oz) blackberries
icing sugar/powdered sugar to dust
Equipment
6 tartlet tins

Method
For the rich sweet pastry (using a food processor or mixer)
Put the flour, salt and sugar in a food processor or mixer. Whizz for a couple of seconds to mix. Add butter and whizz for a few seconds to blend. Then add egg yolks and vanilla extract, if using, and whizz until the mixture starts to bind together. knead lightly, then wrap in clingfilm. Chill for 10 minutes.
Roll out the pastry thinly and then cut rounds 3.8cm (1½ in) larger than the tartlet tin, re-rolling the pastry until there are six rounds. Line the tartlet tins, pressing the pastry gently down into the edges of the tins. Roll the rolling pin over the top of each tin to remove the excess pastry. Prick the base using the tines of a fork, to allow air trapped underneath to escape. Now chill again while the oven is heating up.
Preheat the oven to 190°C (375°F) (gas 5).
Lay the tins on a baking sheet and cover with baking parchment. Pop in the oven for 10 minutes and then remove the baking parchment and cook for a further 2 minutes to crisp up.
Remove from the oven and leave to cool for a couple of minutes before carefully removing the cases from the tins to completely cool on a wire rack. They will be very delicate until completely cold.
For the filling
Using a hand mixer, beat the cream cheese, sugar and lemon zest together until creamy and well blended. Add the cream and beat again until there is a light, soft mixture.
Once the pastry cases are cold they can be filled. Divide the mixture equally between the cases using a small pallet knife to spread the mixture into the edges of the pastry and then smooth the top.
To finish
Divide the blackberries between the cases pressing them down a little into the filling. Cover the tartlets loosely with clingfilm and then chill for 1 to 2 hours.
Just before serving, dust the icing sugar/powdered sugar over the top of the tarts using a small sieve.

Updated August 10, 2017

Simply Apple Pie

March 18, 2016 by Angie In Desserts Tagged apple, pastry, pie Leave a comment

Simply Apple Pie

An apple pie that is delicious, especially when the apples just come into season. The pie filling literally just contains apples and a little sugar so the full flavour of the apples come through. It has a sweet pastry lid that when cooked is buttery and crumbly. For a mouthwatering finish serve with cream or ice cream.

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Simply Apple Pie

Prepares: 6–8 servings

Preparation time: 45 minutes
Standing time: 50 minutes
Cooking time: 40–45 minutes
Ingredients
For the pastry
225g/8 oz self raising flour
1 tbsp icing sugar
140g/5 oz cold butter, cut into cubes
1 egg yolk
pinch of salt
For the filling
1.35kg/3 lb Bramley apples/Crispin, Mutsu, or Courtland
110g/4 oz caster sugar/white fine sugar, plus extra for sprinkling
1 egg white, lightly whisked
Equipment
A 28 x 20cm/11 x 8 inch deep pie dish, sides and rim buttered
A pie raiser, buttered

Method
For the pastry, sift the flour and salt into a mixing bowl and add the sugar. Rub in the butter until the mixture resembles coarse breadcrumbs. Whisk the egg yolk and 3 tablespoons of cold water together in a small jug and gradually pour onto the flour mixture while mixing in with a palette knife until it starts to form small lumps. Quickly knead by hand to bring the mixture together. Wrap in cling film/cling wrap and chill for at 20 minutes.
Remove from the fridge and let the pastry return to a cool room temperature. Roll it out fairly thinly. Upturn the dish onto the centre of the pastry and use it as a template to cut out the lid, adding an extra 2.5cm/1 inch all the way round. Then cut out a 5cm/2 inch wide strip from the remaining pastry, enough to go round the rim of the dish. Apply this to the flat rim and insides of the dish, pressing into place and making joins where necessary. Put the pie raiser in the middle of the dish.
For the filling, prepare the apples one at a time. Peel, cut into quarters and core. Cut each quarter into four and pile into the dish as you go, sprinkling some sugar between each layer. They should pile up high in the dish which will help to support the pastry lid.
Brush the pastry covered rim with cold water and put on the lid. Crimp the lid and rim pressing together as you work your way round the rim.
Cut 4 slashes in the lid and return the pie to the fridge for another 30 minutes (up to 2 hours).
Meanwhile, preheat the oven to 190°C/375F/gas mark 5.
Remove the pie from the fridge and brush the surface with the egg white, then sprinkle with sugar. Place in the middle of the oven and bake for 40–45 minutes until pale golden brown.

Religieuses

March 9, 2016 by Angie In Desserts Tagged chocolate, cream, choux, pastry, creme patissiere Leave a comment

Religieuses

Religieuses – a classic French pastry made up of two choux buns filled with crème pâtissière, topped with a rich chocolate ganache and decorated with a whipped cream collar. These take a while to prepare but the result is quite charming for a special occasion.

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Religieuses

Prepares: 8

Preparation time: 1 hour 30 minutes
Cooking time: 30 minutes
Chilling time: About 30 minutes
Equipment
A piping bag with a 1.5cm/½ inch plain nozzle, a small star nozzle, a long thin nozzle (or a jam syringe) and a skewer.
Ingredients
For the choux buns
60g/2¼ oz butter, cut into cubes
75g/2½ oz plain flour/cake and pastry flour, sifted
2 eggs, lightly beaten, large (U.K.)/extra large (N.A.)
For the crème pâtissière
500ml/18 fl oz full-fat milk
1 tsp vanilla extract
6 egg yolks, medium (U.K.)/large (N.A.),
70g/2½ oz caster sugar/fine white sugar
20g/¾ oz cornflour/cornstarch
 25g/1 oz plain flour/all purpose flour
For the chocolate ganache
142ml/5 fl oz double cream/whipping cream
 170g/6 oz good quality dark chocolate, broken into pieces
For the collar
142ml/5 fl oz double cream/whipping cream

Method
Preheat the oven to 220°C/425°F/gas mark 7.
Draw eight circles 5cm/2 inches across and another eight circles 2.5cm/1 inch across onto a sheet of baking parchment. Turn the paper over so the drawn side faces down and place on a baking tray.
For the choux buns
Heat the butter in a heavy-based saucepan over a medium heat with 150ml/5 fl oz of water until the butter melts. Bring the mixture to a rolling boil and then immediately remove from the heat.
Quickly tip in the flour and stir vigorously with a wooden spoon until the mixture forms a soft ball. Return to the heat and cook over a low heat for 3–5 minutes, stirring constantly. Then leave to cool slightly. Gradually add the eggs, beating well between each addition to form a smooth, shiny paste.
Spoon the mixture into a piping bag fitted with the 1.5cm/½ inch plain nozzle. Pipe to fill the inside of the marked circles on the baking parchment, pressing down in the centre as you pipe to form round discs. Using a damp finger, smooth over the top of each disc and make a slight depression in the centre of the larger ones (this makes it easier to sit the smaller ones on top of the larger ones).
Bake in the centre of the oven for 10 minutes. Reduce the oven temperature to 190°C/375°F/gas mark 5 and cook for a further 10–15 minutes until they sound hollow when tapped on the bottom. Remove from the oven and pierce a small hole into each choux bun with a skewer to allow the steam to escape. Return to the oven for 4–5 minutes to dry out. Then leave to cool on a wire rack.  
For the crème pâtissière
Pour the milk and vanilla extract into a heavy-based pan and gradually bring to the boil. Remove from the heat and leave to cool slightly, about 30 seconds. Meanwhile, in a medium bowl, whisk together the egg yolks and sugar until pale in colour, then whisk in the cornflour and plain flour. Pour milk onto the egg mixture, whisking constantly, then pour back into the pan.
Bring back to the boil, over a medium heat, whisking constantly, and cook for one minute. Pour the crème pâtissière into a bowl and cover the surface with cling film to prevent a skin from forming and leave to cool. Then refrigerate to chill.  
For the chocolate ganache
Bring the cream to the boil in a small pan. Remove from the heat and add the chocolate and stir until melted and shiny. Transfer to a bowl and leave to cool. Then refrigerate the ganache until it has thickened to a spreadable consistency.  
To assemble the religieuses
Remove the crème pâtissière and the chocolate ganache from the fridge. Spoon the crème pâtissière into a piping bag fitted with a long thin nozzle (or a jam syringe). Pierce a small hole in the base of each choux bun and fill them with the crème pâtissière.
Dip the top of the filled buns into the chocolate ganache to coat half-way down the sides. Sit the small buns on top of the larger ones.  
For the collars, whip the cream until soft peaks form when the whisk is removed from the bowl. Spoon the cream into a piping bag fitted with the small star nozzle. Pipe lines of cream around the join where the small bun sits on top of the large bun to form a collar.