Chocolate and blackcurrant religieuse
Recipe for For twenty portions
For the
choux pastry
ingredients :
- 125 g Milk
- 125 g Water
- 5 g Salt
- 5 g Sugar
- 120 g Butter
- 270 g Sieved flour
- 250 g Whole eggs
For the gianduja
"croustillant"
ingredients :
- 70 g Cocoa powder
- 224 g Flour T55
- 8 g Fleur de sel
- 284 g Caster sugar
- 210 g Butter
- 284 g Hazelnut powder
- 376 g Gianduja
process :
Bring butter to room temperature. Beat sugar, cocoa powder, fleur de sel and hazelnut powder in a mixer, using the flat beater, until obtaining a smooth dough.
Spread out on a Silpat® baking mat in a 0.5 mm-thick layer and bake at 160°C for 30 minutes.
For the dark chocolat
crémeux
ingredients :
- 100 g Liquid cream
- 100 g Whole milk
- 24 g Egg yolks
- 10 g Caster sugar
- 80 g Dark couverture chocolate 65%
process :
Cook cream, milk, eggs and sugar like a custard cream ( crème anglaise). When ready, pour over the coating chocolate and mix for about 5 minutes.
Store in the fridge.
For the
blackcurrant cream
ingredients :
- 360 g Sicoly® blackcurrant purée
- 36 g Caster sugar
- 30 g Cream powder
- 54 g Mycryo® cocoa butter
process :
For the
blackcurrant fondant
ingredients :
- 500 g Fondant
- 50 g "Ivory" couverture white chocolate
- 100 g Glucose
- 2 g Purple liquid food colouring
process :
Heat the fondant icing at 40°C and add the melted ivory coating chocolate and purple food-colouring. Spread out on a Silpat® baking mat in a 5mm-thick layer.
Put in freezer and then cut with a cookie cutter into Ø 60 mm.
Assembly &
Finishes
Prepare the choux pastry. Cut the gianduja ‘‘croustillant’’ and cut to fit the size of the ‘‘pomponette’’
Fill the choux with the blackcurrant cream. Apply the fondant and coat with glazing and edible silver
leaf.
Garnish with chocolate-coated blackcurrant and spun chocolate.