for 8 Religieuses

Choux puff pastry
  • 1/4 litre milk
  • 125g butter
  • 5g sugar 
  • Pinch of salt
  •  200g flour 
  •  6 eggs

Crème pâtissière (custard)
  • ½ litre milk
  • 4 egg yolks 
  • 120g sugar
  • 50g flour (or Maïzena cornflour)
  • Sufficient vanilla flavouring

  • 160g softened butter
  • 160g icing sugar
  • 180g fondant icing


Choux puff pastry:

    Bring the milk, butter, salt and sugar to the boil in a saucepan.
•    Take the pan off the heat, incorporate the flour and let it dry out for 5 minutes on a low heat.
•    Put the mixture into a mixing bowl and incorporate the eggs one by one.
•    Then make 8 large choux buns and 8 small choux buns.
•    Bake for 20 to 25 minutes at 180°C.

For the crème pâtissière:
•   Boil the milk.
•   In a mixing bowl, whisk the yolks with the sugar then incorporate the flour.
•   Pour a tiny amount of the boiled milk onto this mixture to temper it.
•   Pour everything into the pan with the milk. Boil again for 2 minutes.
•   Let the crème pat cool by covering it in clingfilm that is in contact with the crème pat’s entire surface area to avoid skin formation.

For the buttercream:
•   Cream the softened butter and the icing sugar together.

•   Fill all the choux buns with the crème pâtissière.
•   Ice the choux buns by dipping them in the fondant icing.
•   Add the buttercream ruff on top of the «nun»’s body (the larger choux bun).
•   Finish off the religieuse by placing the head on top (the smaller choux bun).

The result

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