Ingredients
- 1 1/4 cups very fresh heavy cream, well chilled
- 1 T. confectioners' sugar, sifted
- 1/2 - 1 t. vanilla extract
Directions
Put the cream into a well-chilled bowl with the sugar and vanilla extract to taste, then whip until the cream forms soft peaks, or a little thicker if required for piping.
This is what the author has to say about Religieuse: Two-tiered choux puffs, which acquired their name from the fact that they look like nuns. These are filled with a coffee-flavored cream patissiere, and ices with a coffee glacH icing. They may also be filled with cream and coated with chocolate icing if preferred.
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Submitted 6/13/05.
Source: arrods Book of Cakes and Desserts
Submitted By: Jan Larson
kenenjan@santacruz.k12.ca.us
Religieuse - Creme Chantilly