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Espresso Religieuse Caffeinated Nuns Choux Pastries

These elegant choux pastries filled with chocolate espresso pastry cream and topped with a glossy chocolate glaze are the perfect dessert for any special occasion or cozy weekend treat.
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Prep Time 4 hours 30 minutes
Cook Time 35 minutes
Total Time 5 hours 5 minutes
Servings: 14 servings
Course: Dessert, Snack
Cuisine: French, Pastries
Calories: 550
Ingredients Method Notes

Ingredients
  

For the choux pastry
  • 3/4 cup water
  • 6 tablespoons unsalted butter
  • 1/4 teaspoon salt
  • 1 tablespoon granulated sugar
  • 1 cup all-purpose flour
  • 4 large eggs
For the egg wash
  • 1 large egg beaten with a pinch of salt
For the chocolate espresso pastry cream
  • 2 tablespoons cornstarch
  • 1 cup whole milk, divided
  • 6 ounces semisweet chocolate, finely chopped
  • 2 tablespoons unsweetened cocoa powder
  • 6 tablespoons granulated sugar
  • 1 large egg
  • 2 large egg yolks
  • 2 tablespoons unsalted butter
  • 1/2 tablespoon espresso powder (or 1 teaspoon vanilla extract if you prefer)
For the chocolate espresso glaze
  • 2 tablespoons hot coffee, divided
  • 1/2 tablespoon espresso powder
  • 1 tablespoon unsweetened cocoa powder
  • 1 cup confectioners' sugar
  • 1 drop chocolate brown gel food coloring (optional)
For the espresso buttercream and topping
  • 1/2 cup unsalted butter, softened
  • 1 cup confectioners' sugar, as fine as you can find
  • 1 teaspoon espresso powder dissolved in 2 teaspoons hot water
  • 1/2 teaspoon vanilla bean powder (or 1 teaspoon vanilla extract)
  • 12 to 14 pieces roasted coffee beans
  • as needed Milk or heavy cream, as needed to loosen the buttercream (optional)

Method
 

Make the Chocolate Espresso Pastry Cream
  1. Stir the cornstarch into 1/4 cup of the cold milk until smooth. In a saucepan over low heat, combine the remaining 3/4 cup milk with the sugar, chopped chocolate, and cocoa powder. Stir until the chocolate melts and the mixture turns smooth. Bring to a boil, then remove from heat.
Temper the Eggs and Finish the Cream
  1. Whisk the whole egg and egg yolks into the cornstarch mixture. Slowly pour in about one-third of the hot chocolate milk while whisking constantly. Return the remaining chocolate milk to a boil, then pour in the tempered egg mixture while whisking. Keep whisking until the cream thickens and comes back to a boil. Off the heat, whisk in the butter and the espresso powder.
  2. Transfer the cream to a bowl, press plastic wrap directly onto the surface, and chill until completely cold.
Make and Pipe the Choux Puffs
  1. Preheat the oven to 425°F and line two baking sheets with parchment. In a saucepan over medium heat, combine the water, butter, salt, and sugar. Bring to a boil, stirring occasionally.
  2. Remove from heat, sift in the flour, and stir until combined. Return the pan to heat and stir until the dough dries out a bit and pulls away from the sides.
  3. Move dough to a bowl and stir for 1 minute to cool slightly. Beat in one egg, continuing until all 4 eggs are fully mixed in.
  4. Pipe 12 to 14 larger puffs on one sheet, and smaller puffs on the other sheet. Brush the tops with egg wash.
Bake, Fill, and Glaze
  1. Bake at 425°F for 10 minutes, then lower to 350°F and bake for 20 more minutes until deeply golden. Cool completely.
  2. Poke a small hole in each puff and pipe in the chilled pastry cream.
  3. For the glaze, mix espresso powder with coffee, whisk in cocoa and confectioners' sugar until thick and pourable, adding more coffee if needed.
  4. Dip the tops of each filled large puff into the glaze and let the excess drip off. Set on wax paper until glaze hardens.
Make the Buttercream and Assemble
  1. Beat the softened butter and confectioners' sugar until crumbly, then beat on high for 3 minutes until light and fluffy. Loosen with milk or cream if needed.
  2. Pipe a buttercream star on each glazed large puff, press a small puff onto it, pipe another star on the small puff, and finish with a coffee bean.
  3. Refrigerate assembled pastries airtight and bring to room temperature before serving.

Notes

Store assembled pastries in an airtight container in the refrigerator for up to 2 days. For best texture, bring to room temperature before serving. Freeze unfilled choux puffs for up to 2 months.