Raspberry Religieuse Recipe

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.

In a saucepan, bring the water and butter to a boil. Remove from heat and add the flour. Stir until a smooth dough forms.

Return the saucepan to medium heat and cook the dough, stirring constantly, for 1-2 minutes to dry it out.

Transfer the dough to a mixing bowl and let it cool slightly. Beat in the eggs, one at a time, until the dough is smooth and shiny.

Transfer the dough to a piping bag fitted with a plain round tip. Pipe small rounds onto the prepared baking sheet, forming the bottom and top shells of the religieuse.

Bake for 15 minutes, then reduce the oven temperature to 375°F (190°C) and bake for another 10-15 minutes, until the shells are golden brown and puffed.

Remove the shells from the oven and let them cool completely on a wire rack.

In a mixing bowl, whip the heavy cream and powdered sugar until stiff peaks form. Fold in the raspberry jam until well combined.

Cut the top shells in half horizontally. Fill the bottoms with the raspberry cream using a piping bag or spoon.

Place the top shell halves on top of the cream, pressing gently to sandwich them together. Dust with powdered sugar and garnish with fresh raspberries.

Serve and enjoy!