A choux pastry is not a hard thing to make, but it’s not super easy either. There’s a little bit of technique that goes into making it puff up right. I mean, when a recipe tells you to open the oven and quickly close it, that’s weird.
But the real reason I did this was they’d once made a religieuse on GBBO, which is two eclair balls, stacked on each other, and made to look like a nun. I actually ate one in France:
Looks yummy, right?
Mine aren’t quite that good. The dough was, as was the chocolate, but we screwed up the cream pat twice, and ended up using something else too liquidy as filling.
That said? Oh maaaan they were great!