Religieuse

配方

Created by

Luc Debove -

Vienna shortbread

配料	配料
250g 黄油 100g 糖粉	Cream butter with sugar.
2g 香草粉 2g 盐 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 水 2g 盐 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 梨	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 糖 50g 葡萄糖 25g 水	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.

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