(12 RELIGIEUSES)
Assembly
FILL THE LARGER buns with 35g of strawberry cream and 20 gr of strawberry compote. FILL THE SMALL buns with 15 g of strawberry cream and 5 g of strawberry compote. DECORATE with the sesame seeds. ASSEMBLE the two parts.
Crumble
- Butter 150 g
- Brown sugar 180 g
- Flour 180 g
MIX all the chilled ingredients together until obtaining of a homogeneous pastry. SPREAD this pastry between two dipping sheets of 2 mm thick. CUT 3cm high and 4.5cm diameter discs.
Choux pastry
(basic recipe)
- Water 150 g
- Milk 150 g
- Caster sugar 5 g
- Salt 4 g
- Butter 130 g
- Flour 170 g
- Eggs 270 g
IN A SAUCEPAN, bring the water, the milk, the caster sugar, the salt and the butter to a boil. ADD the flour and dry out the dough until it leaves the side of the pan. PUT this pastry into a mixer bowl. WITH THE FLAT BEATER, incorporate the eggs gradually. PIPE the small buns at 5g and the larger buns at 15g. LAY the crumble discs over the buns. BAKE at 180°C/356°F for 30 minutes.
Strawberry cream
- Gelatin powder 200 bloom 3 g
- Water 15 g
- Frozen strawberry puree (Mara des bois) Léonce Blanc 370 g
- IQF wild strawberry Léonce Blanc 80 g
- Egg yolks 50 g
- Maïzena 20 g
- Butter 90 g
SOAK the gelatin in cold water. IN A SAUCEPAN, boil the strawberry puree and the IQF wild strawberries. BLANCH the egg yolks, the caster sugar and the Maïzena. HEAT at 85°C/185°F and add the softened gelatin. AT 40°C/104°F, incorporate the butter in cubes and mix together.
Strawberry compote
- Frozen strawberry puree (Mara des bois) Léonce Blanc 190 g
- IQF wild strawberry Léonce Blanc 160 g
- Caster sugar 60 g
- Pectin NH 4 g
- Xanthane gum 5 g
- IN A SAUCEPAN, heat the Mara des bois puree and the IQF wild strawberries at 60°C/140°F. ADD the caster sugar and the NH pectin previously mixed together. BOIL. INCORPORATE the xanthane gum and mix all together.
Fondant Decor
- Gelatin powder 200 bloom 3 g
- Water 15 g
- White fondant 250 g
- Glucose 25 g
- Cocoa butter mycryo 3 g
- Red hydrosoluble colouring Q.S
ADD the gelatin previously melted. Adjust the colour with the red hydrosoluble colouring. Knead your mass at 40°C/104°F. LAY discs of 2cm diameter for the small buns and 3,5 cm diameter for the larger buns on a silicon sheet. LAY another sheet on the top and press on lightly to flatten your fondant décor. FREEZE at -30°C/-22°F.
Decor
- Sesame seeds 30 g