The Religieuse Raspberry - Strawberry

The Religieuse Raspberry - Strawberry

Cream Puff Dough

IngredientsPreparation
  • 50g
    whole milk
  • 115g
    water
  • 4g
    fine sugar
  • 2g
    sea salt
  • 66g
    Charentais butter A.O.C

Boil

  • 110g
    T45 flour

Add

  • 165g
    whole egg(s)

Add in 2 times

Pipe 15 bases and 15 top.

Crunchy Biscuit

IngredientsPreparation
  • 30g
    flour
  • 30g
    butter
  • 30g
    confectioner's sugar

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.

Raspberry Pastry Cream

IngredientsPreparation
  • 365g
    raspberry puree
  • 40g
    egg yolks
  • 20g
    sugar
  • 10g
    custard powder
  • 20g
    butter

Prepare a pastry cream

Pour over

Cool down quickly.
Mix before filling the chou.

Strawberry coulis

IngredientsPreparation
  • 125g
    strawberry puree
  • 19g
    sugar
  • 3g
    alginate
  • 1g
    xanthan gum

Mix

Let it set in the fridge and mix before using.

  • 50g
    diced Mara des bois strawberries

Add

Strawberry pâte de fruit

IngredientsPreparation
  • 122g
    Mara des bois puree

Cook at 40°C

  • 13g
    fine sugar
  • 3g
    yellow pectin

Add the following mix

  • 130g
    sugar
  • 30g
    glucose

Add in 3 times

Cook at 76° Brix or 108°C.

  • 1g
    tartaric acid

Add, out of the oven

Pour in Flexipan mould 5 mm thick.