The religieuse is appropriately named: eating one is a bit like a religious experience. It has a pâte à choux base (the same light pastry dough that is used to make profiteroles and eclairs) and is filled with cream and then the whole thing is smothered in either chocolate or coffee icing. So essentially, it’s a profiterole, balanced on top of an even larger profiterole. What can be wrong about that? The answer is nothing, nothing at all. I’ve yet to try the coffee variety, I’ll add that to the massive list of pastries I mean to devour in the near future…