Religieuse

Receta

Created by

Luc Debove -

Vienna shortbread

ingredientes	preparación
250g mantequilla 100g azúcar en polvo	Cream butter with sugar.
2g vainilla en polvo 2g sal 40g claras de huevo 300g harina	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

ingredientes	preparación
60g leche 60g agua 2g sal 2g azúcar en polvo 50g mantequilla	Mix together in a pan and boil. Remove from heat.
75g harina tamizada T55	Add.
150g huevos	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

ingredientes	preparación
125g mantequilla 125g Callebaut® Finest Chocolate con Leche Belga Receta N° 823 (823-E4-U71)	Melt together.
6g café liofilizado	Add.
75g leche concentrada sin azúcar	Add.
Let cool for 24 h and whip with a whisk.

Diced poached pears

ingredientes	preparación
500g Peras	Peel and dice. Put on a plate.
50g azúcar en polvo	Sprinkle on top and cook in microwave until pears are translucent. Keep cool.

Dark chocolate mousse

ingredientes	preparación
95g leche 30g yemas de huevo 20g azúcar en polvo	Make crème anglaise. Cook at 85°C.
125g Cacao Barry Chocolate De Cobertura Oscura Extra Amarga Guayaquil 64% (CHD-P64EXBG-126)	Pour previous mixture over. Cool to 40°C.
200g nata montada	Add and keep cool.

White chocolate glazing

ingredientes	preparación
50g azúcar 50g glucosa 25g agua	Heat together at 105°C. Cool.
35g leche concentrada sin azúcar 25g Callebaut® Finest chocolate blanco belga W2	Add.
20g masa de gelatina	Add at 28°C.
1g colorante blanco en polvo "titane Q.S. colorante cafe	Add. Let cool for 24 h.
200g gel neutro	Add at 20°C. Mix cold.

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