Religieuse

Rezept

Created by

Luc Debove -

Vienna shortbread

Zutaten	Zubereitung
250g Butter 100g Puderzucker	Cream butter with sugar.
2g Vanillepulver 2g Salz 40g Eiweiß 300g Mehl	Add.
Once homogeneous, spread out between two baking sheets (1.5 mm thick). Keep in freezer. Cut 5 cm diameter discs. Bake on Silpat at 160°C for 8 min in ventilated oven.

Choux pastry

Zutaten	Zubereitung
60g Milch 60g Wasser 2g Salz 2g Streuzucker 50g Butter	Mix together in a pan and boil. Remove from heat.
75g gesiebtes Mehl T55	Add.
150g Eier	Whisk in.
Use a n° 10 pipping bag to make 2 cm diameters choux. Bake at 150°C for 1 h (open key).

Swiss coffee ganache

Zutaten	Zubereitung
125g Butter 125g Callebaut® feinste belgische Milchschokolade, Rezept Nr. 823 (823-E4-U71)	Melt together.
6g lyophilisierter Kaffee	Add.
75g ungesüßtes Milchkonzentrat	Add.
Let cool for 24 h and whip with a whisk.

Diced poached pears

Zutaten	Zubereitung
500g Birnen	Peel and dice. Put on a plate.
50g Streuzucker	Sprinkle on top and cook in microwave until pears are translucent. Keep cool.

Dark chocolate mousse

Zutaten	Zubereitung
95g Milch 30g Eigelb 20g Streuzucker	Make crème anglaise. Cook at 85°C.
125g Cacao Barry Extra-Bitter Dark Couverture Schokolade Guayaquil 64 % (CHD-P64EXBG-126)	Pour previous mixture over. Cool to 40°C.
200g Schlagsahne	Add and keep cool.

White chocolate glazing

Zutaten	Zubereitung
50g Zucker 50g Traubenzucker 25g Wasser	Heat together at 105°C. Cool.
35g ungesüßtes Milchkonzentrat 25g Callebaut® Feinste belgische weiße Schokolade W2	Add.
20g Gelatinemasse	Add at 28°C.
1g weiße "Titan"-Pulverfarbe Q.S. Kaffeefarbstoff	Add. Let cool for 24 h.
200g neutrales Gel	Add at 20°C. Mix cold.

Used products

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