Give this French patisserie classic a Junior Bake Off spin by making Ravneet’s hazelnut cream filled Harry Hill Religieuse.
Preheat the oven to 200°C/180°C fan/400°F/Gas 6. Line a baking sheet with parchment paper, then mark with 6 x 2m circles and 6 x 4 cm circles. Flip the paper so that the circles are on the underside.
For the choux pastry, gently heat the water, milk, butter, sugar and salt in a pan over a medium heat. Once the butter has melted, increase the heat and quickly bring the mixture to the boil. Tip in the flour in one go and beat vigorously to combine.
Reduce the heat to low and continue to beat until the dough comes away from the sides of the pan. Continue to beat the dough for a further 2 minutes, keeping the pan on a low heat.
Tip the dough into a stand mixer fitted with a paddle attachment and allow to cool slightly. With the mixer on low, gradually add enough egg to make a smooth and glossy dough that forms a ‘V’ shape at the end of a spatula when it is lifted. You may not need all the egg. Alternatively, you can do this by hand in a large mixing bowl with a wooden spoon. A damp tea towel placed underneath the bowl should help it to stay in place while you beat the mixture.
Transfer the dough to a piping bag and pipe six larger buns using the 4cm circles as a guide, then six smaller buns using the 2cm circles as a guide. Use a wet finger to press down any peaks left from piping.
Bake for 15 minutes, then turn down the oven to 180°C/160°C fan/350°F/Gas 4 and bake for a further 8-10 minutes until dry and crisp.
For the hazelnut cream, whip the cream until very soft peaks. Stir through the hazelnut butter, then transfer to a piping bag.
Pierce a hole in the base of the choux buns and fill each one with hazelnut cream.
For the decoration, divide the 300g fondant icing sugar equally between two bowls. Add 1½ tbsp water to each bowl and mix to make a very stiff paste. You may need a little more water, but the fondant should be a thick, dipping consistency. Colour one bowl with a few drops of pink gel food colouring, then the other with a few drops of black gel food colouring.
Dip the large choux buns into the black icing so that half of the bun is coated. Use a wet finger to catch any drips and keep the edge of the black icing clean. Set aside.
Dip the small choux buns into the pink icing, coating as much of the bun as possible. Place each pink bun on top of a black bun, pressing down gently to secure.
Roll out small pieces of the white sugar paste to create 6 x 8cm strips. Place each strip around the join between the choux buns and gently press into place.
Roll out thin strips of black sugar paste, then shape into glasses. Leave to harden slightly, then add to each pink choux bun.