Religieuse

Vienna shortbread

配料 配料
  • 250g
    黄油
  • 100g
    糖粉

Cream butter with sugar.

  • 2g
    香草粉
  • 2g
  • 40g
    蛋白
  • 300g
    面粉

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

配料 配料
  • 60g
    牛奶
  • 60g
  • 2g
  • 2g
    砂糖
  • 50g
    黄油

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

  • 75g
    过筛面粉 T55

Add.

  • 150g
    鸡蛋

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

配料 配料
  • 125g
    黄油
  • 125g
    Callebaut® 优质比利时牛奶巧克力配方 N° 823 (823-E4-U71)

Melt together.

  • 6g
    冻干咖啡

Add.

  • 75g
    无糖浓缩牛奶

Add.

Let cool for 24 h and whip with a whisk.

Diced poached pears

配料 配料
  • 500g

Peel and dice. Put on a plate.

  • 50g
    砂糖

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

Dark chocolate mousse

配料 配料
  • 95g
    牛奶
  • 30g
    蛋黄
  • 20g
    砂糖

Make crème anglaise.
Cook at 85°C.

  • 125g
    可可百利特苦黑巧克力瓜亚基尔 64% (CHD-P64EXBG-126)

Pour previous mixture over.
Cool to 40°C.

  • 200g
    鲜奶油

Add and keep cool.

White chocolate glazing

配料 配料
  • 50g
  • 50g
    葡萄糖
  • 25g

Heat together at 105°C. Cool.

  • 35g
    无糖浓缩牛奶
  • 25g
    Callebaut® 优质比利时白巧克力 W2

Add.

  • 20g
    明胶块

Add at 28°C.


 

  • 1g
    白色 "泰坦 "色粉
  • 数量
    咖啡色素

Add. Let cool for 24 h.

  • 200g
    中性凝胶

Add at 20°C. Mix cold.

Used products