RELIGIEUSE by
W W W. C H E F S W A R E H O U S E . C O M
COMPONENTS C R A Q U E L I N • PAT E a C H O U X • M A N G O PA S S I O N C R E A M • F O N D A N T I C I N G
1 C RA Q UELIN G
Soft 82% Butter Cake Flour (Sifted) Brown Sugar Vanilla Paste
200 240 240 1 TSP
7 8.5 8.5 1 TSP
G
OZ
2 PATE a CH OUX Whole Milk Water 82% Butter Granulated Sugar Salt Cake Flour Fresh Whole Eggs
OZ
125 4.5 125 4.5 110 4 5 1 Pinch 5 1 Pinch 140 5 250 7
M e tho d: Mix all ingredients in a mixer with the paddle attachment. Roll in between two plastic sheets. Freeze. Once frozen, cut into desired sized circles.
M e tho d: In a pan, bring the milk, water, salt, sugar and butter to a boil. Add the flour and cook until dry (about one minute.) Transfer the cooked mixture to a mixer with the paddle attachment, add the eggs in several steps. Using a pastry bag with desired size tip, pipe the choux paste into desired sizes. Place craqulin on top. In a conventional oven at 230˚C/450˚F, put the tray of choux paste then turn off the oven for 15 minutes. Turn the oven back on at 170˚C/350˚F and finish baking.
3 M ANG O PA S S I ON CREA M G
Milk Mango Puree Passion Fruit Puree Egg Yolks Sugar Hot Process Pastry Cream Butter
240 350 450 240 200 70 70
OZ
8.4 12.3 15.8 8.4 7 2.4 2.4
M e th o d: Bring both purees, milk, part of the sugar to a simmer on the stove. In a bowl, mix together the egg yolks with the remaining sugar, add the hot process custard powder, mix well. Once the purees comes to a simmer, temper part of the purees into the egg yolk mixture, return to the stove and cook for 2 minutes. Off the stove, add the butter, cover with plastic wrap touching the cream and store in the fridge. Use as needed.