Religieuse recipe

Impress with this traditional French pastry made up of two choux buns filled with pastry cream, topped with chocolate ganache and decorated with a whipped cream ‘collar’. Equipment and preparation: You will need a piping bag with a 1.5cm/ ¾in plain nozzle, a small star nozzle and a long thin nozzle (or you could use a jam syringe) and a skewer.