The Religieuse Raspberry - Strawberry
- Level:
-
Medium
Cream Puff Dough
Used products: Cream Puff Dough
-
50 gWhole milk
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115 gwater
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4 gfine sugar
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2 gsea salt
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66 gCharentais butter A.O.C
Preparation: Cream Puff Dough
Boil
Used products: Cream Puff Dough
-
110 gT45 flour
Preparation: Cream Puff Dough
Add
Used products: Cream Puff Dough
-
165 gwhole egg(s)
Preparation: Cream Puff Dough
Add in 2 times
Pipe 15 bases and 15 top.
Crunchy Biscuit
Used products: Crunchy Biscuit
-
30 gflour
-
30 gbutter
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30 gconfectioner's sugar
Preparation: Crunchy Biscuit
Mix
Sheet out the dough (3 mm thick) and cut out circles (30 mm Ø).
Place one on top of each base cream puff and bake at 180°C (356°F) during 30-45 minutes.
Sheet out the dough (0.01 in / 3 mm thick) and cut out circles (1.2 in / 30 mm Ø).
Place one on top of each base cream puff and bake at 356°F/180°C during 30-45 minutes.
Raspberry Pastry Cream
Used products: Raspberry Pastry Cream
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365 graspberry puree
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40 gegg yolks
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20 gsugar
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10 gcustard powder
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20 gbutter
Preparation: Raspberry Pastry Cream
Prepare a pastry cream
Used products: Raspberry Pastry Cream
Preparation: Raspberry Pastry Cream
Pour over
Cool down quickly.
Mix before filling the chou.
Strawberry coulis
Used products: Strawberry coulis
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125 gstrawberry puree
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19 gsugar
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3 galginate
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1 gxanthan gum
Preparation: Strawberry coulis
Mix
Let it set in the fridge and mix before using.
Used products: Strawberry coulis
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50 gdiced Mara des bois strawberries
Preparation: Strawberry coulis
Add
Strawberry pâte de fruit
Used products: Strawberry pâte de fruit
-
122 gMara des bois puree
Preparation: Strawberry pâte de fruit
Cook at 40°C
Used products: Strawberry pâte de fruit
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13 gfine sugar
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3 gyellow pectin
Preparation: Strawberry pâte de fruit
Add the following mix
Used products: Strawberry pâte de fruit
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130 gsugar
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30 gglucose
Preparation: Strawberry pâte de fruit
Add in 3 times
Cook at 76° Brix or 108°C.
Used products: Strawberry pâte de fruit
-
1,5 gtartaric acid
Preparation: Strawberry pâte de fruit
Add, out of the oven
Pour in Flexipan mould 5 mm thick.
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