The Sweet Nuns have arrived in Los Angeles and boy are they flaky, tasty and airy. Nuns, of course means cream puffs or religieuse in France and they are deliciously delicate french pastries with a decadent creamy filling. I had the opportunity to spend a day with a group of LA foodies & bloggers while we watched and took notes on how to make our very own Sweet Nuns with pastry Chef Rebecca Donze.
From the kitchens of Paris L’Eclair de Genie chef Donze moved to LA in 2014 with her eyes set to open her own bakery showcasing her favorite dessert, stacked cream filled puffs aka Sweet Nuns. To be successful it’s a good idea to do something you are very passionate about. Well, this passion took her across the country and our tummys are thankful and welcome the move to LA with open arms and mouths. Each airy puff can be filled with custard fillings such as salted chocolate, vanilla, matcha, gingerbread, etc., The topping options are customizable and endless. Check out our foodie/blogger art below! Once our cream puffs were filled and the photo session ended I was so fascinated with these delicate bites and Chef Donze’s story that I had to get a Q&A.
What are Sweet Nuns and why are they called Sweet Nuns?
“Nuns” aka “religieuses” in France are very traditional pastries made of two stacked cream puffs. Originally they are chocolate nuns, it seems that the chocolate glaze make them look like actual “nuns”, that’s why the chef who invented the pastry 70 years ago called the them “nuns”. So I am just translating from French to English here, I added “sweet” to make the name less ambiguous.
Why did you decide to specialize in this type of pastry?
I have always liked how simple these pastries are, but tasty still. I like the religious reference too; I am a bit borderline sometimes I guess, I like thinking that I set up a little nunnery in Los Angeles. On top of that, people know what cream puffs are; there universality is a real plus when it comes to making business ha ha.
What sets Sweet Nuns apart “taste wise” from American pastry’s?
‘Nuns” are way lighter than any American pastries. Also I need to use fresh products to make the cream, like fruit purees, nuts, and chocolate. So the taste shall be genuine, I mean, the flavors close to the main ingredient you want to use.
How many Sweet Nuns can you make in a day?
I can make 300 nuns a day by myself, it all depends on the machines I have or not to help me out, or employees.
Do you find that French pastry’s are healthier and tastier than American pastry’s?
Would I be arrogant if I say Yes ha ha? Americans focus more on the look than the taste in general. They want the pastries to be entertaining first. In France, the design is important but the taste will always come first. Our pastries are more “elaborated”, we want crunch, smooth, acidity, in a cake, and we balance the flavors and textures. That way pastries are more “delicate” and flavors “subtle” and we work also more on seasonal products.
You guys, these stacked cream puffs are so tasty and light yet packed with so much flavor. Chef had us pair the Sweet Nuns with a sparkling wine from France…YAY because bubbles always make everyone happy! Which makes me think…..OMG! a Sweet Nuns tasting pairing party??? I think I’m on to something.
Definitely check them out THE SWEET NUNS