The Religieuse Raspberry - Strawberry

Boil

Add

Add in 2 times

Pipe 15 bases and 15 top.

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.

Prepare a pastry cream

Pour over

Cool down quickly.
Mix before filling the chou.

Mix

Let it set in the fridge and mix before using.

Add

Cook at 40°C

Add the following mix

Add in 3 times

Cook at 76° Brix or 108°C.

Add, out of the oven

Pour in Flexipan mould 5 mm thick.