Religieuse

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