Religieuse Cakes

Make the Choux Pastry
Make the Crème pâtissière
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When you have made your choux pastry, spoon the batter out or use a piping bag to form the pastries onto a parchment lined baking sheet.
Make some bigger for the bottoms and some smaller for the tops. Perhaps using a dessert spoon for the bottoms and a teaspoon for the tops.
Place sheet in the oven for 15-20 minutes depending on the size, until golden brown.
When they are done baking, allow to cool completely before filling with the flavor of your choice.
When the crème pâtissière has cooled down, flavor it with a few drops of rose water and a drop of pink coloring and simply fill your puffs with the cream, or use whatever flavoring you like. (see notes for suggestions)
For the icing simply add your flavor and color to some icing sugar with a few drops of water. Mix until you have the right consistency which should be nice and thick but not too dry as you need to either spread it on your buns, or dip your buns in it or drizzle it on your buns.
When it has set, pipe some icing between the two buns.
When the icing has dried your lovely Religieuse cakes are ready to eat!