This French dessert is made of choux pastry, filled with cream and often finished with a chocolate ganache. It is named for its resemblance to a nun’s habit, as it is traditionally made with two choux buns, one stacked on top of the other.


– 1 batch choux pastry
– 1 cup heavy cream
– 1/2 cup milk
– 1/4 cup sugar
– 1 teaspoon vanilla extract
– 1/4 teaspoon salt
– 2 eggs
– 1/4 cup flour
– Ganache (recipe below)


1. Preheat oven to 375 degrees F.

2. Pipe choux pastry onto a baking sheet, making sure to pipe them in even sizes.

3. Bake in preheated oven for 15 minutes, then remove and let cool.

4. Meanwhile, whisk together cream, milk, sugar, vanilla extract, and salt in a saucepan over medium heat.

5. Bring mixture to a simmer, then whisk in eggs and flour until combined.

6. Return mixture to saucepan and cook over low heat, stirring constantly, until thickened.

7. Once thickened, remove from heat and let cool.

8. To assemble, cut the choux buns in half horizontally.

9. Pipe or spoon the cream filling into the bottom half of each bun, then top with the other half.

10. Spoon or pipe ganache over the top of each religieuse.


– 1/2 cup heavy cream
– 1/2 cup chocolate chips


1. Heat cream in a saucepan over medium heat until just simmering.

2. Place chocolate chips in a bowl, then pour hot cream over them and let sit for 1 minute.

3. Stir until chocolate is melted and smooth, then let cool slightly before using.

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