Religieuse pear composed of
– choux pastry
– cracker
– mascarpone and pear chantilly
Choux pastry
60g milk
60g water
55g butter
1 pinch of salt
1 teaspoon of sugar
70g flour
2 to 3 eggs
In a saucepan, heat the water with the milk, salt, sugar and butter. As soon as it starts to boil, remove from the heat and add the flour all at once. Mix for 2 to 3 minutes to dry the dough. Transfer the dough to a bowl and add the beaten eggs one by one, incorporating the eggs well between each addition. Poach the choux of two different diameters on two baking sheets lined with silpat paper. Place a disk of cracker on each. Bake at 170°C for 35 to 40 minutes (time may vary depending on oven).
Cracker
For the cracker
50g butter
50g flour
50g brown sugar
Colouring
Mix all the ingredients, spread between two sheets of baking paper, place in the freezer for a few minutes and then cut out circles of two different diameters for the choux.
Pear whipped cream
150g cold liquid cream with a minimum of 30% fat content
50g of mascarpone
100g pear purée – Mix pears in syrup
In a salad bowl, mix the cold cream with the mascarpone with an electric mixer. Finally add the pear purée. Place this whipped cream in a piping bag.
Fill the choux pastries with the pear whipped cream. Heat the white fondant in a pan in a bain-marie and add a little yellow colouring. Apply the fondant to the choux.
I made the pear tails from dark chocolate. I sprinkled a little vanilla powder on the fondant and decorated with a mint leaf.
