gâteau religieuse

3 layers of really big choux buns, diplomat cream, chantilly, and chocolate sauce

this dessert is just a religeuse but made way bigger. if you don’t know what a religieuse is, think eclair but it’s a stacked blob shape instead of long. if eaten fresh you get all the flavors and textures melding into a beautiful bite: the crunchy savory choux, the super smooth and slightly sweet vanilla diplomat cream, the airy chantilly, and the luxe satiny chocolate sauce.

i will admit, this dessert is not easy to slice for guests, if you embrace messy this won’t be a problem, but if you do not, i would recommend showing the dessert off to guests, then separating the layers, and slicing to divide.

choux:

100g water

100g milk

100g butter

3g salt