Raspberry Religieuses Class ✩

A special collaboration class with artist Ann Shen! Come learn how to make these gorgeous raspberry religieuses! They are a stacked cream puff filled with a creamy vanilla and raspberry pastry cream and baked with a crunchy sweet topping. It makes for the perfect mix of textures.

We’ll be learning how to make choux pastry, one of the most versatile pastry doughs. Little circles of craquelin, a dough made from butter, flour, and raw sugar, are placed on top which helps them keep a perfectly round shape, adds a punch of color, and tastes delicious. To fill our gorgeous pastries, we’ll make a pastry cream, a beautiful custard, and divide it in two to make raspberry and vanilla. The pastry cream is flavored with freeze-dried raspberry powder so this can easily be changed to strawberry too!

Join me for the pastry class and then sign up for Ann Shen’s painting class and use one of your religieuses (or a photo, if they’ve all been eating :D) as a still-life model. Click here to check out and sign up for the painting class with Ann!


Class time: Saturday, May 15th

7pm Paris | 1pm EST | 12pm CST | 10am PST LIVE on Zoom!

*This class might run a little longer than 2 hours.

*A recording of the class will be available to the participants for 72 hours. This is sent out 1 hour after the live class ends.

What you will learn:

  • How to make pate a choux dough by hand or in an electric mixer
  • The secrets to piping and baking this dough
  • How to make Pastry Cream and options to change up the flavor
  • Tips for how to make-ahead
  • Decoration techniques

What’s Included:

  • Recipes for: Pate a Choux, Vanilla & Raspberry Pastry Cream, Craquelin, and Vanilla buttercream
  • A list of equipment recommendations specific to this class
  • Access to a private Facebook group to share your creations, interact with fellow students and ask questions that come up

Ingredients Needed: All-purpose flour, unsalted butter, whole milk, salt, granulated sugar, vanilla extract, paste, or a vanilla bean, powdered (confectioners/icing) sugar, freeze-dried raspberry powder (or strawberry), fresh raspberries, cassonade/raw sugar, cornstarch

Special Equipment: It’s helpful to make the pate a choux with a stand mixer with a paddle attachment, but it can be made by hand too! 2 piping bags, large round 12-mm tip (Wilton 1A, Ateco 806), a small open star tip for the buttercream (Ateco 860/870), 2 round cutters (about 1.5″ (4cm) and 2.25″ (5.7cm)), metal offset spatula, parchment paper.

Specific Ingredient and Equipment recommendations HERE


What level baker is this for?

This class is more for an intermediate baker but would still be accessible to a motivated beginner! My classes are all about: Making French Pastry fun and accessible! No matter your level you’ll pick up lots of great tips that you can apply to all of your baking projects.


What if I don’t have the ingredients/equipment?

Not to worry! You can choose whether you’d like to simply watch and bake later, or bake along with me.


What if I miss the class?

You will be sent a reminder email one hour before the class will start. Unfortunately, if you miss the class, it is non-refundable. You will have the recipes and are welcome to get in touch with any questions you have.


Is the class recorded?

The beauty of the class is that it’s live with lots of fun interaction. There will be plenty of opportunities to ask questions and you can always get in touch after the class via email or on the FB group. A recording of the live class will be sent to participants after it takes place. It will be available for viewing for 72 hours. No names will be on the recording and the recording will be almost entirely of Molly during the class. If you do not want your face to be shown, please turn off your camera. This will allow you to rewatch the class to pick up any tips that might have been missed. Also, it’s perfect in case you were not able to attend the class due to the time, so you can view it and bake along.


How do I ask questions during the class?

You can ask questions during the live broadcast on Zoom either by commenting or talking directly with me! There will be at least 10 minutes at the end of each class for questions and you’re always welcome to get in touch with me before or after the class at mollyjwilk@gmail.com.


When do we get the recipes?

The recipes and a list of equipment recommendations will be emailed to you with the Zoom link to your class about one week before the class.


What if I have never used Zoom before?

Zoom is super easy. If you haven’t used it before, I recommend clicking on the link a couple of minutes before and Zoom will walk through any necessary set up you need to take.

Can I gift this workshop to someone?

Absolutely! Make a note in the order that this is a gift with their name and email address and I will send them the details for the class and a note saying it’s been gifted.


I won’t be paying in euros. How much is this class?

Your bank or PayPal will automatically convert the amount for you after you place the order based on current conversion rates. You can get an idea of how much this would be by simply googling “25 euros to dollars” (for example). Currently 25€ is about 27 US Dollars.


What payment methods do you have?

You can pay via PayPal, credit or debit card. To reserve your place, click on the “Book Now” button above.


No refunds will be made for virtual classes. 

May 15 @ 19:00
7:00 pm — 9:00 pm (2h)


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