HeвЂ™d definitely be intrigued by the exotic flavours on todayвЂ™s pastry scene.Дuc de Lorraine make our mouths water when they mention their Coffee Religieuse with coffee cream pastry and coffee fondant icing. To this day, heвЂ™s actually considered the father of haute cuisine. It was made popular in the 1800s by Marie-Antoine CarГЄme who was considered the вЂњKing of Chefs and Chef of KingsвЂќ and well-known for his grandiose style. This dessert was created by Catherine de MediciвЂ™s Florentine pastry chef Panterelli. The traditional crГЁme pГўtissiГЁre fillings are vanilla and chocolate but coffee and mocha are also popular choices. The smaller, of course, balancing atop the larger pastry. While we described two choux pastry puffs above, we must add they are different in size. And heights, if youвЂ™re a fan of Wes AndersonвЂ¦Д«efore we show you where to find fresh religieuse desserts near you, consider the structure of the delicate little dessert. The resemblance depends on who you ask, really! One thingвЂ™s certain, weвЂ™re lucky enough to find them in a range of classic and exotic flavours. ItвЂ™s the delicious result of stacking two puffs of crГЁme pГўtissiГЁre-filled choux pastry and described as a PopeвЂ™s hat or a little nun. The religieuse is a type of Г©clair dessert common in France.

Courtesan au chocolat pastry