Religieuse

Ricetta

Created by

Luc Debove -

Vienna shortbread

ingredienti	preparazione
250g burro 100g zucchero a velo	Cream butter with sugar.
2g polvere di vaniglia 2g sale 40g albume d'uovo 300g farina	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

ingredienti	preparazione
60g latte 60g acqua 2g sale 2g zucchero semolato 50g burro	Mix together in a pan and boil. Remove from heat.
75g farina setacciata T55	Add.
150g uova	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

ingredienti	preparazione
125g burro 125g Ricetta Callebaut® Finest Belgian Milk Chocolate N° 823 (823-E4-U71)	Melt together.
6g caffè liofilizzato	Add.
75g latte concentrato non zuccherato	Add.
Let cool for 24 h and whip with a whisk.

Diced poached pears

ingredienti	preparazione
500g pere	Peel and dice. Put on a plate.
50g zucchero semolato	Sprinkle on top and cook in microwave until pears are translucent. Keep cool.

Dark chocolate mousse

ingredienti	preparazione
95g latte 30g tuorli d'uovo 20g zucchero semolato	Make crème anglaise. Cook at 85°C.
125g Cacao Barry Guayaquil al cioccolato fondente extra amaro di copertura 64% (CHD-P64EXBG-126)	Pour previous mixture over. Cool to 40°C.
200g panna montata	Add and keep cool.

White chocolate glazing

ingredienti	preparazione
50g zucchero 50g glucosio 25g acqua	Heat together at 105°C. Cool.
35g latte concentrato non zuccherato 25g Callebaut® finissimo cioccolato bianco belga W2	Add.
20g massa gelatinosa	Add at 28°C.
1g colore in polvere "titane" bianco Q.S. colorante del caffè	Add. Let cool for 24 h.
200g gel neutro	Add at 20°C. Mix cold.

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