Religieuse
- Nível:
-
Médio
Vienna shortbread
Ingredientes: Vienna shortbread
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250 gmanteiga
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100 gaçúcar em pó
Modo de Preparo: Vienna shortbread
Cream butter with sugar.
Ingredientes: Vienna shortbread
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2 gpó de baunilha
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2 gsal
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40 gclaras de ovo
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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
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60 gleite
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60 gágua
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2 gsal
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2 gaçúcar refinado
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50 gmanteiga
Modo de Preparo: Choux pastry
Mix together in a pan and boil.
Remove from heat.
Ingredientes: Choux pastry
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75 gfarinha peneirada T55
Modo de Preparo: Choux pastry
Add.
Ingredientes: Choux pastry
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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
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125 gmanteiga
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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
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6 gcafé liofilizado
Modo de Preparo: Swiss coffee ganache
Add.
Ingredientes: Swiss coffee ganache
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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
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500 gPeras
Modo de Preparo: Diced poached pears
Peel and dice. Put on a plate.
Ingredientes: Diced poached pears
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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
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95 gleite
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30 ggemas de ovo
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20 gaçúcar refinado
Modo de Preparo: Dark chocolate mousse
Make crème anglaise.
Cook at 85°C.
Ingredientes: Dark chocolate mousse
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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
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200 gchantilly
Modo de Preparo: Dark chocolate mousse
Add and keep cool.
White chocolate glazing
Ingredientes: White chocolate glazing
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50 gaçúcar
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50 gglucose
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25 gágua
Modo de Preparo: White chocolate glazing
Heat together at 105°C. Cool.
Ingredientes: White chocolate glazing
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35 gleite concentrado sem açúcar
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25 gO melhor chocolate branco belga W2 da Callebaut®
Modo de Preparo: White chocolate glazing
Add.
Ingredientes: White chocolate glazing
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20 gmassa de gelatina
Modo de Preparo: White chocolate glazing
Add at 28°C.
Ingredientes: White chocolate glazing
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1 gcorante em pó "titane" branco
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Q.S.corante de café
Modo de Preparo: White chocolate glazing
Add. Let cool for 24 h.
Ingredientes: White chocolate glazing
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200 ggel neutro
Modo de Preparo: White chocolate glazing
Add at 20°C. Mix cold.
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