Way back in April I posted about harnessing pate a choux here: http://http//www.thequenelle.com/2010/04/harnessing-pate-choux.html .Part of that process involves these wonderful but largely under appreciated (at least in the U.S.; they are quite popular in France) pastries known as "Religieuses", or "Nuns". OK, so it assumes that all nuns are larger than life (rotund, some would say... come to think of it, there's another choux pastry known as pets de nonne, which refers to a bodily function you will have to look up on your own, performed by a nun... is there a secret dislike for nuns in France or would it be more of a term of endearment?), but you can kind of see the resemblance. It is basically a small choux stacked on top of a larger choux, both are filled with a flavored cream and glazed. This particular nun was filled with espresso pastry cream and coated with a shiny chocolate glaze.
This photo is only the tops, which I think on their own are easier to eat and can easily be used for mignardises.