Pristine Whipping 35%

RELIGIEUSE

mascarpone and hazelnut

by Tommaso Foglia

PRISTINE WHIPPING 35% DAIRY

30 pieces

Ingredients

For the choux pastry:

170 g butter
270 g water
50 g whole milk
160 g 00 flour
400 g eggs
3 g Salt
3 g caster sugar

For the craquelin dough:

100 g of butter
100 g of brown sugar
1 vanilla pod

For the coffee sauce:

300 g mascarpone
240 g icing sugar
500 g Pristine Whipping 35% Cream
120 g pasteurize egg yolks
100 g hazelnut paste
6 g gelatin

Pristine Whipping 35% Dairy

Preparation

For the choux pastry:

Clean the sardines by removing the head, bones and gutting them, carefully rinsing them under running water. Place the breadcrumbs, parsley leaves, ½ clove of garlic, extra virgin olive oil and salt in a blender. Blend to obtain a fragrant, green coloured crumb. Sprinkle the sardines with extra virgin olive oil and bread them with the crumb. Make up the skewerss and cook on the grill, in a frying pan or in the oven for about 6 minutes until the typical grill crust forms.

For the craquelin dough:

Heat the Pristine Whipping lactose-free 35% Cream in the microwave or in a saucepan until boiling. Pour it over the chocolate together with the hot coffee and emulsify with a blender.

For the coffee sauce:

Whip the pasteurized egg yolks together with the sugar in a planetary food mixer. Combine by hand the hazelnut paste, the mascarpone, the whipped Pristine Whipping 35% Cream and the dissolved gelatine previously soaked in cold water. Leave to cool and stabilize in the fridge for at least 2 hours.

Transfer the creme into a piping bag with a star nozzle and fill the cream puffs.
Create the religieuse consisting of 2 overlapping cream puffs, interspersed with a disk of fine tempered chocolate and a dollop of Pristine 35% Whipping Cream.