Religieuse stands for “nun” in French and is believed to represent the papal mitre. Without a doubt my own favourite childhood dessert, this traditional patisserie is commonly found in all French bakeries. The gateau consists of two choux buns, a larger one topped with a smaller one, typically filled with chocolate or coffee custard, covered with a glaze of the same flavour as the filling, and garnished with a piped, rich buttercream. This summery take on the pastry is lighter than the original and showcases a modern look, with the craquelin replacing the glaze, a fruity strawberry puree folded through the rich vanilla pastry cream, and a light vanilla Chantilly to finish. This impressive dessert has several components but do not fear, it is much easier than it looks and it is well worth the challenge.