After making cream puffs last week from the Bouchon Bakery cookbook, this week’s project involved cream puffs and fondant to make a stacked puff that in the book is named Miss Daisy because she has little fondant daisies on her ensemble. I made mine Parisian and gave her a chocolate fondant petticoat with pearl button closures and a beret. Her bag doesn’t resemble any designer in particular but I’ll just say it’s a Birkin bag. The inspiration for the theme came from Chef Dominique Ansel.
Photo courtesy: Dominique Ansel Facebook page
At Dominique Ansel Bakery they make religeuse festive during the holidays and these were made for Bastille Day. I love them so mine is a Parisian chic version.
Traditionally the stacked puff is known as a religeuse because the outline looks like a nun’s cap. I have been obsessed with this particular French dessert thanks to Laduree and their impeccably beautiful version below. If I had a poster of anything it would be of this.
Photo courtesy: Laduree Facebook page
The cream puffs are coated, perfectly smooth with an icing fondant and I love the piped buttercream ring and gold dragee on top. I replicated this as one of the components for my pastry school final project and shortly after ate the actual version in Paris. Next I’ll attempt to make it again using the Bouchon Bakery cream puff recipe and see how it goes.
Week 37 of the Bouchon Bakery Book Project
Read the Project recap on Miss Daisy
Bake with us!