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Le Chaudron recipe
Religieuse à la rose
Rose religieuse
⏱ 90 minServes 6Hard340 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
250 g (9 oz)choux pastry
500 ml (2 cups)pastry cream
3 tbsprose syrup
200 g (7 oz)pastry fondant
1 teaspoonpink food coloring
50 g (2 oz)buttercream
- 250 g (9 oz) choux pastry
- 500 ml (2 cups) pastry cream
- 3 tbsp rose syrup
- 200 g (7 oz) pastry fondant
- 1 teaspoon pink food coloring
- 50 g (2 oz) buttercream
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Pipe large and small choux onto a lined sheet and bake at 180°C (350°F) for 25 minutes.Making it from scratch? See the choux pastry — ≈ 25 min
- Let cool. Flavor the pastry cream with the rose syrup.
- Fill the choux from underneath with a fine piping tip.
- Warm the fondant with the coloring and dip the tops of the choux in it.
- Set a small choux on each large one, sticking them with a little buttercream.
- Pipe buttercream around the join with a star tip and chill until serving.
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