Religieuse
- Nível:
- 
                      Médio
Vienna shortbread
Ingredientes: Vienna shortbread
- 
250 gmanteiga
- 
100 gaçúcar em pó
Modo de Preparo: Vienna shortbread
Cream butter with sugar.
Ingredientes: Vienna shortbread
- 
2 gpó de baunilha
- 
2 gsal
- 
40 gclaras de ovo
- 
300 gfarinha
Modo de Preparo: Vienna shortbread
Add.
Once homogeneous, spread out between two baking sheets
 (1.5 mm thick). Keep in freezer. Cut 5 cm diameter discs.
 Bake on Silpat at 160°C for 8 min in ventilated oven.
Choux pastry
Ingredientes: Choux pastry
- 
60 gleite
- 
60 gágua
- 
2 gsal
- 
2 gaçúcar refinado
- 
50 gmanteiga
Modo de Preparo: Choux pastry
Mix together in a pan and boil.
 Remove from heat.
Ingredientes: Choux pastry
- 
75 gfarinha peneirada T55
Modo de Preparo: Choux pastry
Add.
Ingredientes: Choux pastry
- 
150 govos
Modo de Preparo: Choux pastry
Whisk in.
Use a n° 10 pipping bag to make 2 cm diameters choux.
 Bake at 150°C for 1 h (open key).
Swiss coffee ganache
Ingredientes: Swiss coffee ganache
- 
125 gmanteiga
- 
125 gA melhor receita de chocolate ao leite belga Callebaut® N° 823 (823-E4-U71)
Modo de Preparo: Swiss coffee ganache
Melt together.
Ingredientes: Swiss coffee ganache
- 
6 gcafé liofilizado
Modo de Preparo: Swiss coffee ganache
Add.
Ingredientes: Swiss coffee ganache
- 
75 gleite concentrado sem açúcar
Modo de Preparo: Swiss coffee ganache
Add.
Let cool for 24 h and whip with a whisk.
Diced poached pears
Ingredientes: Diced poached pears
- 
500 gPeras
Modo de Preparo: Diced poached pears
Peel and dice. Put on a plate.
Ingredientes: Diced poached pears
- 
50 gaçúcar refinado
Modo de Preparo: Diced poached pears
Sprinkle on top and cook in
 microwave until pears are
 translucent. Keep cool.
Dark chocolate mousse
Ingredientes: Dark chocolate mousse
- 
95 gleite
- 
30 ggemas de ovo
- 
20 gaçúcar refinado
Modo de Preparo: Dark chocolate mousse
Make crème anglaise.
 Cook at 85°C.
Ingredientes: Dark chocolate mousse
- 
125 gCacau Barry Extra-Amargo Cobertura Escura Chocolate Guayaquil 64% (CHD-P64EXBG-126)
Modo de Preparo: Dark chocolate mousse
Pour previous mixture over.
 Cool to 40°C.
Ingredientes: Dark chocolate mousse
- 
200 gchantilly
Modo de Preparo: Dark chocolate mousse
Add and keep cool.
White chocolate glazing
Ingredientes: White chocolate glazing
- 
50 gaçúcar
- 
50 gglucose
- 
25 gágua
Modo de Preparo: White chocolate glazing
Heat together at 105°C. Cool.
Ingredientes: White chocolate glazing
- 
35 gleite concentrado sem açúcar
- 
25 gO melhor chocolate branco belga W2 da Callebaut®
Modo de Preparo: White chocolate glazing
Add.
Ingredientes: White chocolate glazing
- 
20 gmassa de gelatina
Modo de Preparo: White chocolate glazing
Add at 28°C.
Ingredientes: White chocolate glazing
- 
1 gcorante em pó "titane" branco
- 
Q.S.corante de café
Modo de Preparo: White chocolate glazing
Add. Let cool for 24 h.
Ingredientes: White chocolate glazing
- 
200 ggel neutro
Modo de Preparo: White chocolate glazing
Add at 20°C. Mix cold.
 
                       
                       
                     
                       
                       
          
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