Technical Stages :

• Prepare a puff pastry paste.
• Arrange choux of two different size on a slightly greased baking sheet. The first choux will be twice as big as the other ones and there will be as many of one kind as of the other sort (ie for 4 religieuses : 4 big choux and 4 small choux).
• Glaze the surface of the choux and bake at 180°C or 356°F for about thirty minutes. When finished, take out of the oven and let cool.
• Prepare the butter cream and the coffee flavoured chiboust cream using the ingredients specified.
• Garnish all the choux with coffee chiboust. Let set in the fridge for a couple of hours.
• Melt the white icing in a bain-marie and flavour it with coffee.
• Glaze all the choux with the coffee icing and put the small choux on top of the big ones to weld them together. Using a dented pastry bag, decorate with a butter cream rose the top of the small choux, as well as their base by going all around it.
• Keep refrigerated until serving time.