religieuse recipe mary berry

religieuse recipe mary berry

religieuse recipe mary berry

Basic ingredients for religieuse recipe mary berry

  • 100g of milk
  • 100g water
  • 3g salt
  • 5g sugar
  • 5 g liquid vanilla
  • 90g butter
  • 110g flour
  • 4 eggs (200g)
  • Cracker:25 g flour
  • 25g brown bourgeoise
  • 20 g butter
  • Coffee cream:4 egg yolks
  • 70 g sugar
  • 30g cornstarch
  • 350 g milk
  • 15 g instant coffee
  • 100g butter
  • 5 grams of coffee extract

How to make religieuse recipe mary berry

  • For the choux pastry:Heat the milk, water, sugar, butter, salt, and sugar in a saucepan. After the mixture comes out to a boil and then turn off the heat.
  • Add the flour to the saucepan and mix immediately. After the dough has dried out, return the pan to the heat for one minute. Now Allow the mixture to cool to 50°C.
  • Once the eggs have cooled, add each egg one at a while. When the choux pastry has become smooth, place it in a pocket using a plain nozzle (10 will work well) and pipe beautiful balls.
  • Cracker:Combine the butter, brown sugar, and flour. Spread the dough between two sheets of parchment paper. Once it is homogeneous spread it on top of the other sheet.
  • Use a nozzle to make small circles in the cracker dough (of 2 sizes) using a small object like a cap from a water bottle. Place in the freezer for ten min. Bake the puffs for 30 minutes at 170°C.
  • Reduce the heat to 120°C and continue baking for 20 minutes. Keep the oven door slightly open.
  • Coffee cream:Make a pastry cream using the soluble coffee. Allow cooling to 45°C. Next, add the coffee extract and frozen butter. Now Blend with an immersion blender. After this, Keep this mixture in the refrigerator for two hours. To make the cream lighter, whip the cream with an electric mixer. Now Garnish the puffs with a garnish.
  • Mix the pastry fondant and a little water in the pan. Now Heat it until it reaches a temperature of 37°C.
  • Glaze the puffs with the glaze and then remove any excess. Use coffee buttercream to decorate. Taste!
  • The finish:Mix the pastry fondant and a little water in the pan. Now Heat it until it reaches a temperature of 37°C. Glaze the puffs with the glaze and then remove any excess. Use coffee buttercream to decorate. Taste! Enjoy this religieuse recipe mary berry.
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