RELIGIEUSE
Makes 20 pieces
Makes 20 pieces
Mix all the ingredients to get a dough and roll it between two papers at a 2-mm thickness.
Using the paddle, mix all the ingredients at slow speed for 4 minutes. Pipe 20 big choux and 20 smaller choux. Cut the size of the chou out of the chocolate crust and place it on top. Bake at 180°C for 10 minutes with closed damper, then for 30 minutes with open damper.
Melt the two ingredients and mix together. Spread out on a baking paper at a 3-mm thickness. Let set in the fridge.
Heat the morello cherry purée and glucose at 40°C. Add the sugar and pectin then mix. Bring to a boil for 2 minutes and let cool down.
Heat the fresh cream and fold in the praliné. Melt the gelatin and add to previous preparation. Add the slightly whipped cream.
