Religieuse

Receita

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

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