Ain’t it look like a small treasure to you? My eyes are all hearts when this tender pastry comes in sight.
And how about its name — religieuse? This french word stands for “nun” and, in my mind, it’s more than okay to make this masterpiece just because of its funny name 🙂
Technically religieuse is made of two choux pastries filled with cream, dipped in chocolate ganache and stacked one on another. So don’t let the name fool you, they are easier to make than it seems first! Just take one small step at a time. You can make caramel and decor on day one and then just bake pastries and finish assembling.
The idea of making this pastry came to me practically out of nowhere. I had a jar of perfectly smooth salted caramel leftovers from another recipe testing and I wanted to use it till the last drop. And now it’s time for confession — I’m a huge fan of everything caramell-y. Put it on top of practically anything and next second you’ll most likely find me licking it. So éclairs seemed like a good idea to fulfil my caramel craving. That’s later in the process I decided to pipe round pastries, dip them in chocolate and add crunchy finishing touch…