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 (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

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
  • 13g
    fine sugar
  • 3g
    yellow pectin

Add the following mix

  • 130g
    sugar
  • 30g
    glucose

Add in 3 times

  • 1g
    tartaric acid

Add, out of the oven