Religieuse

Vienna shortbread

ingredientes preparo
  • 250g
    manteiga
  • 100g
    açúcar em pó

Cream butter with sugar.

  • 2g
    pó de baunilha
  • 2g
    sal
  • 40g
    claras de ovo
  • 300g
    farinha

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 preparo
  • 60g
    leite
  • 60g
    água
  • 2g
    sal
  • 2g
    açúcar refinado
  • 50g
    manteiga

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

  • 75g
    farinha peneirada T55

Add.

  • 150g
    ovos

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 preparo
  • 125g
    manteiga
  • 125g
    A melhor receita de chocolate ao leite belga Callebaut® N° 823 (823-E4-U71)

Melt together.

  • 6g
    café liofilizado

Add.

  • 75g
    leite concentrado sem açúcar

Add.

Let cool for 24 h and whip with a whisk.

Diced poached pears

ingredientes preparo
  • 500g
    Peras

Peel and dice. Put on a plate.

  • 50g
    açúcar refinado

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

Dark chocolate mousse

ingredientes preparo
  • 95g
    leite
  • 30g
    gemas de ovo
  • 20g
    açúcar refinado

Make crème anglaise.
Cook at 85°C.

  • 125g
    Cacau Barry Extra-Amargo Cobertura Escura Chocolate Guayaquil 64% (CHD-P64EXBG-126)

Pour previous mixture over.
Cool to 40°C.

  • 200g
    chantilly

Add and keep cool.

White chocolate glazing

ingredientes preparo
  • 50g
    açúcar
  • 50g
    glucose
  • 25g
    água

Heat together at 105°C. Cool.

  • 35g
    leite concentrado sem açúcar
  • 25g
    O melhor chocolate branco belga W2 da Callebaut®

Add.

  • 20g
    massa de gelatina

Add at 28°C.


 

  • 1g
    corante em pó "titane" branco
  • Q.S.
    corante de café

Add. Let cool for 24 h.

  • 200g
    gel neutro

Add at 20°C. Mix cold.

Used products