The Religieuse Raspberry - Strawberry

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Download La Religieuse Framboise - Mara des Bois

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Recipe components

Cream Puff Dough

Preparation Boil	Ingredients 50g whole milk 115g water 4g fine sugar 2g sea salt 66g Charentais butter A.O.C
Preparation Add	Ingredients 110g T45 flour
Preparation Add in 2 times	Ingredients 165g whole egg(s)
Pipe 15 bases and 15 top.

Crunchy Biscuit

Preparation Mix	Ingredients 30g flour 30g butter 30g confectioner's sugar
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

Preparation Prepare a pastry cream	Ingredients 365g raspberry puree 40g egg yolks 20g sugar 10g custard powder 20g butter
Preparation Pour over	Ingredients 30g Héritage White Chocolate - Zéphyr™ 34% - pistols - 1kg bag 10g Cocoa Butter - Mycryo™ Cocoa Butter - powder - 550g sprinkle bottle
Cool down quickly. Mix before filling the chou.

Strawberry coulis

Preparation Mix	Ingredients 125g strawberry puree 19g sugar 3g alginate 1g xanthan gum
Let it set in the fridge and mix before using.
Preparation Add	Ingredients 50g diced Mara des bois strawberries

Strawberry pâte de fruit

Preparation Cook at 40°C	Ingredients 122g Mara des bois puree
Preparation Add the following mix	Ingredients 13g fine sugar 3g yellow pectin
Preparation Add in 3 times	Ingredients 130g sugar 30g glucose
Cook at 76° Brix or 108°C.
Preparation Add, out of the oven	Ingredients 1g tartaric acid
Pour in Flexipan mould 5 mm thick.