To make the religieuses you should be piping large choux pastries and smaller ones as well, but this dough is fitted for making eclairs or profiteroles as well
Let cool to room temperature, and then chill in the fridge for at least three hours before using. I also took some coarse sugar crystals, which are usually used as sprinkles, and mixed them with some ground Tahitian vanilla beans (I had a lot left over after making vanilla tarts) and the caviar from a whole vanilla bean
and I popped over to Jill’s site to share these delicious chocolate raspberry tarts…. We’ve shared petits fours and hot chocolate at Un Dimanche à Paris…
Besides writing cookbooks, she leads walks around Paris from pâtisserie to pâtisserie, sampling the most amazing pastries, chocolates and macarons, while staying slim and trim
Now imagine the same choux filled with a dark chocolate mousse and bits of fresh fruits inside or maybe a luscious matcha whipped ganache or even a lavender lemon cream