Religieuse

Recipe

Created by

Luc Debove -

Vienna shortbread

ingredients	preparation
250g butter 100g powdered sugar	Cream butter with sugar.
2g vanilla powder 2g salt 40g egg whites 300g flour	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

ingredients	preparation
60g milk 60g water 2g salt 2g caster sugar 50g butter	Mix together in a pan and boil. Remove from heat.
75g sieved flour T55	Add.
150g eggs	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

ingredients	preparation
125g butter 125g Callebaut® Finest Belgian Milk Chocolate Recipe N° 823 (823-E4-U71)	Melt together.
6g lyophilised coffee	Add.
75g unsweetened concentrated milk	Add.
Let cool for 24 h and whip with a whisk.

Diced poached pears

ingredients	preparation
500g Pears	Peel and dice. Put on a plate.
50g caster sugar	Sprinkle on top and cook in microwave until pears are translucent. Keep cool.

Dark chocolate mousse

ingredients	preparation
95g milk 30g egg yolks 20g caster sugar	Make crème anglaise. Cook at 85°C.
125g Cacao Barry Extra-Bitter Dark Couverture Chocolate Guayaquil 64% (CHD-P64EXBG-126)	Pour previous mixture over. Cool to 40°C.
200g whipped cream	Add and keep cool.

White chocolate glazing

ingredients	preparation
50g Sugar 50g glucose 25g water	Heat together at 105°C. Cool.
35g unsweetened concentrated milk 25g Callebaut® Finest Belgian White Chocolate W2	Add.
20g gelatin mass	Add at 28°C.
1g white ‘titane’ powdered colour Q.S. coffee colorant	Add. Let cool for 24 h.
200g neutral gel	Add at 20°C. Mix cold.

Used products

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