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The Religieuse Raspberry - Strawberry

Used Cacao Barry products

Mycryo™ Cocoa Butter

Fall / Winter

The Religieuse Raspberry - Strawberry

Level

level 2

Used Cacao Barry products

Mycryo™ Cocoa Butter

Cream Puff Dough

Ingredients	Preparation
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

Ingredients	Preparation
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.
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

Ingredients	Preparation
365g raspberry puree 40g egg yolks 20g sugar 10g custard powder 20g butter	Prepare a pastry cream
30g Zéphyr™ 34% 10g Mycryo™ Cocoa Butter	Pour over
Cool down quickly. Mix before filling the chou.

Strawberry coulis

Ingredients	Preparation
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

Ingredients	Preparation
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.

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