• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
Mad about Macarons
  • Recipes
  • French Food Guides
    • All Guides
    • Market Guide (fruit & veg)
    • Best Paris Tea Rooms
    • Food Travel From Paris
    • Paris Pâtisseries & More
  • About
menu icon
go to homepage
search icon
Homepage link
  • Home
  • About
  • Recipes
  • Videos
  • French Food Guides
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home • Meals • Teatime

    How to Make a French Religieuse or a Scottish Mac Snowman

    Published: Jan 21, 2013 · Modified: Apr 20, 2022 by Jill Colonna27 Comments

    I have a confession to make. I should have made something more typically Scottish as it's Burn's Night this Friday. Patriotism is kicking in as the bagpipes, Stornoway black pudding and haggis are suddenly sorely missed. Don't ask me to make the latter myself, though. You're talking to an ex-vegetarian.

    With a first mere dusting of snow last week, our lucky Scottish heather was then well and truly tucked in with a thick, snowy blanket this weekend outside Paris. We had more snow than in Scotland!

    Lucie was itching to build a snowman and managed to convince her sister that it was still cool to play in the snow by repeating renditions of the Snowman's 'I'm Walking in the Air' on the piano. What's with the hat? A TGV cap was all we could find.

    With a couple of lollies pour les yeux, they reminded me of the sugar eyes I'd bought at my favourite cake stores in Paris.

    Am I a Scottish or French snowman woman person with a hat like this?

    More macaron madness struck. I'd just made a batch of choux dough to make les Réligieuses: that's one small choux bun stuck on a larger bun and dribbled with fondant.

    Hm. Sugar eyes...  put them together with macarons (I had some left from my freezer 'bank') and what have you got?

    A Snowman built indoors! OK, so I'm not too old to kid around too, right? He's a Religieuse Snowman. Hm. In French that doesn't work since a Religieuse is feminine.

    Somehow a Mrs Snow-woman doesn't sound right, so apologies to my French friends for the Religieuse recipe title - I'd love to hear your ideas for a more fitting title. No surprise why Mrs Snowman looks a bit grumpy: I didn't wait for the fondant to slightly set before dipping in the choux buns and so she's dribbling fondant down her cheek. Next time I'll be more patient.

    Does this fondant coat make my bun look big?

    Snowman Religieuse Recipe (Choux Buns with Pastry Cream)

    Makes 20

    CHOUX DOUGH

    Preparation Time: 15 minutes
    Cooking Time: 35 minutes

    Follow the recipe for choux buns. Using a piping bag with a plain tip (about 10mm), pipe out large heaps on baking trays covered in greaseproof/baking paper (or Silpat mat.) Leave a good space between each mound, as they will spread out during baking. No need to glaze. Bake in a 180°C oven for about 20 minutes. Leave to cool on a wire rack. Meanwhile make a second batch of choux buns but pipe out much smaller heaps (as you would for chouquettes) and bake in the oven for only 15 minutes.

    VANILLA PASTRY CREAM (Crème Pâtissière)

    Preparation Time: 10 minutes
    Cooking Time: 20 minutes

    500ml full milk
    1 vanilla pod (split down the middle)
    4 egg yolks
    50g cornflour
    80g sugar
    ½ teaspoon vanilla extract

    1. Boil the milk with the vanilla pod in a saucepan. Remove from the heat and leave to infuse for about 10 minutes. Remove the pod, scrape out the seeds and add to the milk.

    2. In a mixing bowl, whisk the yolks with the sugar and gradually add the cornflour. Whisk until light and creamy. Gradually add the milk and extract, whisking continuously until thickened.

    3. Leave to cool, whisking now and again, then transfer to a piping bag with a thin, plain tip (8mm) so that you can pierce the buns without too much leakage!

    4. Pipe the cream into the buns by piercing a hole at the bottom of each bun and squeeze in the vanilla cream.

    DECORATION

    Gently melt the fondant in a bowl (white fondant is available from many speciality baking stores but if you can't find it just make a classic icing using icing/confectioners sugar and some water.)  Once the fondant starts to cool, dip the buns upside down into the bowl until there's no excess on the buns. Leave to set on a wire rack but first stick on the eyes (you could use smarties), pierce Mikado sticks for arms and stick on a macaron.

    If I'm a snow-woman I'll eat my hat!

    I forgot to take a photo of the vanilla cream inside. It was too good. You'll just have to make them for yourselves! Here's another reason why it's handy to keep some macarons in your freezer. And now you've used up 4 egg yolks you have a good supply of whites for your macarons!

    Perhaps this is a Scottish post after all: could we call it a MacSnowman?

    More Easy Teatime Recipes

    • ice cream scoop of pink sorbet in a tub
      Rhubarb Sorbet (Sorbet à la rhubarbe)
    • rhubarb cake with almonds
      Rhubarb Cake (Gâteau à la rhubarbe)
    • cup of lemon ice cream with strawberries
      Creamy Lemon Ice Cream (Glace au citron)
    • tray holding slices of toasted French toast or Pain Perdu in a boulangerie in France in front of baguettes
      Best French Toast Recipe (Pain Perdu)
    • Facebook
    • Twitter
    • Email
    Jill Colonna standing in a French patisserie lab holding a giant whisk over an oversized mixer bowl

    Meet Jill Colonna

    Jill is both Scottish and French and author of the book and blog, Mad About Macarons since 2010. Here she shares over 30 years of experience of living the healthy food life with her French family in Paris - via easy recipes and local food guides in France.

    More about Jill

    Reader Interactions

    Comments

      Please leave a comment Cancel reply

      Your email address will not be published. Required fields are marked *

      Made this? Rate this recipe...




    1. Karin Shibata

      April 13, 2015 at 5:59 pm

      Hello Jill,
      WAAAAAA !!! This religieuse is so kawaïïï !
      Your work and your sweet world is such a pleasure to discover.

      Reply
    2. Pudding Pie Lane

      January 31, 2013 at 1:04 am

      Maybe it should be that you have 'a confession to bake!' :p

      How are you anyway Jill? You look like you had a great time with the snow! I think the snowman woman's cap is very 'different' - in a good way! 🙂

      Reply
      • Jill

        January 31, 2013 at 1:45 pm

        Confession to bake! Love it. Sounds like you've got a cold, lol.

        Reply
    3. Nami | Just One Cookbook

      January 28, 2013 at 9:03 am

      Hi Jill! That's a lot of snow! SF doesn't get any snow so we have to drive up for 4 hours, and my kids have been waiting for us to take them. 😀 That is a lovely snowman and your MacSnowomen are fantastic! They are way too cute to eat... well, of course I'd love to eat them all! 🙂

      Reply
      • Jill

        January 31, 2013 at 1:44 pm

        Another reason why moving to SF wouldn't be a bad idea, Nami! Still wish we were neighbours!

        Reply
    4. Lora

      January 28, 2013 at 5:08 am

      These are so fun and the macaron hats are killing me. LOL

      Reply
      • Jill

        January 31, 2013 at 1:43 pm

        Bang! Thanks, Lora.

        Reply
    5. Hester @ Alchemy in the Kitchen

      January 27, 2013 at 12:00 am

      Too cute, Jill! These little characters look like they are doing a gallic shrug! I love your imagination. Hope you are enjoying the snow while it lasts. I try to look upon this inconvenient frozen water as a message to say "slow down for a few days and just enjoy life".

      Reply
      • Jill

        January 31, 2013 at 1:43 pm

        Yep, Hester. Think my brain froze too, that's why I was doing all sorts of crazy things in the kitchen. Agree with you slowing down and enjoying life! Cheers to that.

        Reply
    6. Jamie

      January 25, 2013 at 7:19 pm

      Oh ho ho I love these réligieuse! Hysterical! And love the macaron hat! Yes, you guys have snow in paris, lucky you! Still waiting for it in Nantes but meanwhile I have actually been craving pastry cream filled choux. Now I need to turn them into religieuses! Love the Chupa Chupa eyes!

      Reply
      • Jill

        January 31, 2013 at 1:42 pm

        I love turning things religieuses, Jamie 😉 The Chupa Chupa eyes ended up being a bit creepy at night as they twinkled in the dark!

        Reply
    7. Liz

      January 25, 2013 at 3:37 pm

      LOL...you and I DO think alike! I either make my mushrooms BIG so Bill can pick them out or TEENSY so he doesn't know what he's eating 🙂

      Reply
      • Jill

        January 31, 2013 at 1:40 pm

        Sneeky. Love it, Liz.

        Reply
    8. Christie

      January 25, 2013 at 1:40 pm

      The pics are too cute and so is the name, MacSnowoman.

      Reply
      • Jill

        January 25, 2013 at 2:16 pm

        MacSnowoman. Just realised it. Thanks to Vicki and Christie - love it!

        Reply
    9. Vicki Bensinger

      January 24, 2013 at 3:04 pm

      Your MacSnowomen are darling and Lucie looks quite happy with her little snowman that she's given him a peck on the cheek.

      I think the dripping fondant or icing rather adds character to these little men. Very cute!!

      Thank you for stopping by today and tweeting. I need to learn how to do that properly. Have a great day!

      Reply
      • Jill

        January 25, 2013 at 2:15 pm

        Thanks, Vicki.
        Tweeting? I'm still a twit at it, believe me and don't do it much. How can so many people tweet most of the day without going tweetie-pie?

        Reply
    10. Mardi (eat. live. travel. write)

      January 24, 2013 at 1:19 pm

      I LOVE your Mac Snowmen Jill - they are just too adorable for words! I love seeing Lucie on the blog (and in the comments now too it seems!!)

      Reply
      • Jill

        January 25, 2013 at 2:13 pm

        Thanks, Mardi. Yes, Lucie is the real adorable one here. I love it too!

        Reply
    11. Parisbreakfast

      January 24, 2013 at 11:18 am

      Absolutely adorable!! The cutest I've seen yet!
      They are usually so boring....
      Cheers Carolg

      Reply
      • Jill

        January 25, 2013 at 2:11 pm

        thanks, Carol - normally they should be around Christmas but it wasn't snowing here!

        Reply
    12. Liz

      January 24, 2013 at 4:17 am

      Aw, cute picture of Lucie! And your snowpeople are darling 🙂 So I shouldn't expect to find any haggis filled macarons in an upcoming post?

      Reply
      • Jill

        January 25, 2013 at 2:11 pm

        Snowpeople! That's it, Liz 🙂
        Haggis filled? Waverley Books wanted me to do these. Would people eat them?

        Reply
    13. Lucie

      January 23, 2013 at 7:12 pm

      Mum,
      I didn't realise that you caught me with the snowman! 😮
      Your Religieuses were delicious and I had fun learning how to make them... 🙂
      Lucie 😉

      Reply
      • Jill

        January 25, 2013 at 2:10 pm

        Love how you say something on le blog, sweetie. We're making them again soon whilst Mr Real Creepy snowman is still not leaving us outside even when the rest of the snow has melted!

        Reply
    14. Gerry @Foodness Gracious

      January 23, 2013 at 4:14 pm

      Awesome, I miss the good stuff too. I don't miss the snow though 🙂

      Reply
      • Jill

        January 25, 2013 at 2:09 pm

        Ah, Gerry. A true Scot 😉

        Reply

    Primary Sidebar

    Jill Colonna standing in a French patisserie lab holding a giant whisk over an oversized mixer bowl
    BIENVENUE!

    Meet Jill Colonna

    Jill is both Scottish and French and author of the book and blog, Mad About Macarons since 2010. Here she shares over 30 years of experience of living the healthy food life with her French family in Paris - via easy recipes and local food guides in France.

    More about Jill

    Recent recipes

    • 3 bowls of pea soup with fresh peas and pods
      French Pea Soup (Potage Saint-Germain)
    • dish of layered roasted vegetables in Provence
      Roasted Summer Vegetables (Tian de Légumes)
    • gratin dish of berries in a creme brulee cream
      Berry Gratin - A Light Crème Brûlée
    • bowl of bright red rhubarb compote
      Rhubarb Compote (Compote de Rhubarbe)
    Palets Bretons French Biscuits

    SEASONAL

    Spring Recipes

    It’s spring in Jill’s French kitchen – get her collection of free recipes to celebrate French printemps…

    Spring recipes
    glass dish of chocolate mousse with cherries

    POPULAR

    French Desserts

    From Crème Caramel (flan), rice pudding, dark chocolate mousse (no cream) to crêpes, clafoutis and tarts – enjoy making our family’s favourite desserts, all with reduced sugar.

    French Desserts

    square brown pancake folded like an envelope with egg yolk in the middle surrounded with a little ham and cheese and side salad

    CLASSIC FRENCH DISHES

    Savoury Pancakes

    We all love the classic French pancakes (crêpes). Let's go savoury with buckwheat galettes with all the typical fillings. Also gluten free, they're just one of our many favourite family classics.

    Classic French Dishes
    pink macaron cookie with ruffled feet

    LOCAL GUIDES

    Best Macarons in Paris

    Looking for top quality Parisian macarons and going mad which ones to choose? I have you covered with my TOP 20 list of the best in Paris.
    As a local for 30 years with 2 macaron recipe books, I’ve tasted a lot to help you!

    Top 20 Macarons
    blue recipe book cover for Mad About Macarons

    BESTSELLER

    Mad About Macarons

    Scared to make the first move to make macarons? Jill shares all the tips and step-by-step instructions in her bestselling recipe book.
    It has inspired many now-professional macaron bakers since 2010!

    Get the book
    pink cover of patisserie recipe book Teatime in Paris by Jill Colonna

    EASY FRENCH PASTRY RECIPES

    Teatime in Paris

    Even more macarons and easy French pastry recipes. Each step-by-step recipe visits many best bakeries for an armchair walk around the City of Light.
    A must for all budding bakers and Paris-loving Francophiles.

    Get the book
    Paris map Mad About Macarons

    BIENVENUE

    Newsletter From Paris

    Stay connected with the free monthly newsletter from France.
    With seasonal recipes, tips and more spilling the tea from Paris.

    Sign Me Up

    Footer

    Jill Colonna logo Mad About Macarons
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
    • Twitter
    • Recipes
    • About
    • French Food Guides
    • FAQ
    Contact
    Newsletter

    Copyright © 2010-2023 Jill Colonna

    Terms and privacy