The Religieuse Raspberry - Strawberry

The Religieuse Raspberry - Strawberry

Level:
Medium

Cream Puff Dough

Used products: Cream Puff Dough

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

Preparation: Cream Puff Dough

Boil

Used products: Cream Puff Dough

  • 110 g
    T45 flour

Preparation: Cream Puff Dough

Add

Used products: Cream Puff Dough

  • 165 g
    whole egg(s)

Preparation: Cream Puff Dough

Add in 2 times

Pipe 15 bases and 15 top.

Crunchy Biscuit

Used products: Crunchy Biscuit

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

Preparation: Crunchy Biscuit

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.

Strawberry coulis

Used products: Strawberry coulis

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

Preparation: Strawberry coulis

Mix

Let it set in the fridge and mix before using.

Used products: Strawberry coulis

  • 50 g
    diced Mara des bois strawberries

Preparation: Strawberry coulis

Add

Strawberry pâte de fruit

Used products: Strawberry pâte de fruit

  • 122 g
    Mara des bois puree

Preparation: Strawberry pâte de fruit

Cook at 40°C

Used products: Strawberry pâte de fruit

  • 13 g
    fine sugar
  • 3 g
    yellow pectin

Preparation: Strawberry pâte de fruit

Add the following mix

Used products: Strawberry pâte de fruit

  • 130 g
    sugar
  • 30 g
    glucose

Preparation: Strawberry pâte de fruit

Add in 3 times

Cook at 76° Brix or 108°C.

Used products: Strawberry pâte de fruit

  • 1,5 g
    tartaric acid

Preparation: Strawberry pâte de fruit

Add, out of the oven

Pour in Flexipan mould 5 mm thick.