RELIGIEUSE

Complexity level

Makes 20 pieces

Composition

Chocolate Crust
Choux Pastry
Crunchy
Fruit Jelly
Praliné Mousse

Steps

1 Chocolate Crust

Ingredients

Flour 120 g

Butter 100 g

Pretachoco Patisfrance 5 g

Brown sugar 100 g

Preparation

Mix all the ingredients to get a dough and roll it between two papers at a 2-mm thickness.

2 Choux Pastry

Ingredients

Puratos Tegral Clara Ultra 500 g

Water 860 g

Oil 200 g

Pretachoco PatisFrance 25 g

Preparation

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.

3 Crunchy

Ingredients

Belcolade Sélection Lait 35% Cacao-Trace 100 g

Pralicrac Chocolait Cacao-Trace 300 g

Preparation

Melt the two ingredients and mix together. Spread out on a baking paper at a 3-mm thickness. Let set in the fridge.

4 Fruit Jelly

Ingredients

Starfruit Morello Cherry PatisFrance 300 g

NH Pectin PatisFrance 50 g

Glucose 40 g

Sugar 40 g

Preparation

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.

5 Praliné Mousse

Ingredients

Pralinor 168 g

Cream 100 g

Gelatin in Powder PatisFrance 4 g

Water 24 g

Whipped cream 50 g

Preparation

Heat the fresh cream and fold in the praliné. Melt the gelatin and add to previous preparation. Add the slightly whipped cream.

6 Assembly & Finishings

Ingredients

Preparation

Pipe out 5 g of fruit jelly in the chou.
Fill it completely with the praliné mousse.
Cut a circle of Pralicrac Chocolait Cacao-Trace PatisFrance and place it on top of the big chou.
Bake the choux at 100°C for 5 seconds to melt the Pralicrac over the choux.
Sprinkle some Belcolade Cocoa Powder 22-24% Cacao-Trace with gold powder on top of the small choux and place on top of the big one.
Decor with a chocolate square and a roasted hazelnut.

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