Mix the butter with powdered sugar until creamy and fluffy.

Stir in the rest of the ingredients and transfer the dough on a baking paper.

Cover with another baking paper and roll the craquelin dough into a thin sheet - about 2-3mm thickness.

Place the dough in the freezer until the dough is ready.

Sift the cocoa powder, flour and salt in a bowl.

Combine the water, milk, butter and sugar in a heavy saucepan. Place over medium flame and bring to a boil.

When the mix is boiling and it's foamed up, add the flour, all at once and begin mixing with a wooden spoon until the dough is smooth and gathers into a ball.

Remove from heat and allow it to cool for 15 minutes.

In the meantime, turn your oven on and set it to 400F - 200C.

When the dough has cooled down slightly, begin adding the eggs, one by one, mixing well after each addition. I used 4 eggs only, but they were large so you might need to use 5. The dough should be stiff, but fall off your spoon if held up - adding eggs one by one allows you to control the consistency better.

Spoon the dough into a pastry bag and pipe small dollops of dough on a baking tray lined with baking paper.

To make the religieuses you should be piping large choux pastries and smaller ones as well, but this dough is fitted for making eclairs or profiteroles as well.

Once the dough is piped in your baking tray, remove the craquelin from the freezer and cut small rounds of frozen dough. I used a piping nozzle for this task - the rounds should be large enough to cover the dollops of choux pastry dough.

Bake the choux pastries in the oven at 400F for 10 minutes then reduce the heat and bake them another 15 minutes until they are crisp and dried out.

Remove from the oven and let them cool in the pan.

Pour the cream in a saucepan and add the vanilla bean. Bring the cream to the boiling point then remove from heat and let it infuse for 10 minutes.

Remove the vanilla bean from the cream and bring the cream back to the boiling point.

Add the chocolate and remove from heat. Mix until the ganache is smooth and creamy then stir in the butter.

Cover the ganache with plastic wrap on its surface and let it cool in the fridge for a few hours.

Bring the cream and jasmine buds to the boiling point. Remove from heat and let them infuse for 10 mintues then drain well and bring the cream back to the boiling point.

Add the matcha powder and vanilla and mix well then stir in the chocolate.

Mix until the ganache is smooth. Cover it with plastic wrap on its surface and let it set in the fridge for a few hours.

Mix the butter and sugar until creamy and light. Add the matcha powder and mix well.

Spoon the dark chocolate ganache and white chocolate ganache in 2 pastry bag fitted with a small nozzle. Fill the bigger choux pastries with dark chocolate ganache and the smaller ones with matcha white chocolate ganache.

Dip the top of each choux pastry into melted chocolate and stack the smaller ones on top of the bigger ones.

Spoon the buttercream into a pastry bag fitted with a small star nozzle then pipe the buttercream on the sides of the small choux pastry to give it the well-known religieuse design.