Religieuse

Vienna shortbread

ingredienti preparazione
  • 250g
    burro
  • 100g
    zucchero a velo

Cream butter with sugar.

  • 2g
    polvere di vaniglia
  • 2g
    sale
  • 40g
    albume d'uovo
  • 300g
    farina

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

ingredienti preparazione
  • 60g
    latte
  • 60g
    acqua
  • 2g
    sale
  • 2g
    zucchero semolato
  • 50g
    burro

Mix together in a pan and boil.
Remove from heat.

  • 75g
    farina setacciata T55

Add.

  • 150g
    uova

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

ingredienti preparazione
  • 125g
    burro
  • 125g
    Ricetta Callebaut® Finest Belgian Milk Chocolate N° 823 (823-E4-U71)

Melt together.

  • 6g
    caffè liofilizzato

Add.

  • 75g
    latte concentrato non zuccherato

Add.

Let cool for 24 h and whip with a whisk.

Diced poached pears

ingredienti preparazione
  • 500g
    pere

Peel and dice. Put on a plate.

  • 50g
    zucchero semolato

Sprinkle on top and cook in
microwave until pears are
translucent. Keep cool.

Dark chocolate mousse

ingredienti preparazione
  • 95g
    latte
  • 30g
    tuorli d'uovo
  • 20g
    zucchero semolato

Make crème anglaise.
Cook at 85°C.

  • 125g
    Cacao Barry Guayaquil al cioccolato fondente extra amaro di copertura 64% (CHD-P64EXBG-126)

Pour previous mixture over.
Cool to 40°C.

  • 200g
    panna montata

Add and keep cool.

White chocolate glazing

ingredienti preparazione
  • 50g
    zucchero
  • 50g
    glucosio
  • 25g
    acqua

Heat together at 105°C. Cool.

  • 35g
    latte concentrato non zuccherato
  • 25g
    Callebaut® finissimo cioccolato bianco belga W2

Add.

  • 20g
    massa gelatinosa

Add at 28°C.


 

  • 1g
    colore in polvere "titane" bianco
  • Q.S.
    colorante del caffè

Add. Let cool for 24 h.

  • 200g
    gel neutro

Add at 20°C. Mix cold.

Used products