Religieuse

The religieuse joins two cream-filled choux buns, a large one topped by a smaller, glazed in chocolate or coffee and sealed with a piped collar of buttercream. Its tiered silhouette recalls a nun's habit, hence the name. A staple of Parisian pâtisseries since the nineteenth century, it uses the same choux pastry and cream base as the éclair, arranged instead in a vertical, stacked form.