Religieuses revisited
Persons
6
Preparation time
Difficulty
Cost
Recipe created by :
Jérôme Sangani, Baker Expert France
Moments of consumption :
Breakfast
Snack
Dinner
Lunch
Brunch
Aperitif
Recipe made with :
List of ingredients
- 6 Bun’n’Roll
Whipped ganache
- 4 g powdered gelatine hydrated in 24 g of water
- 225 g single cream 30% fat (to be heated) and 225 g cold
- 1 vanilla pod
- 100 g white chocolate
Dulcey glaze
- 2 g powdered gelatine hydrated in 12 g of water
- 112 g single cream 30% fat
- 188 g dulcey chocolate
- 75 g neutral glaze
- Salted Butter Caramel
- Caramel chunks
- Italian Macaron
Preparation steps
- In a pan, heat the cream with the split vanilla pod. When it boils, turn off the heat and leave to infuse for 20 minutes.
- Melt the white chocolate, then pour the cream on top. Add the gelatine and mix.
- Then add the cold liquid cream and mix with a stick blender.
- Put in the refrigerator for 4 hours.
- For the glaze, bring the liquid cream to the boil and then pour the melted dulcey chocolate over it.
- Reheat the neutral glaze, then incorporate it into the mix. Add the gelatine.
- Mix together with a stick blender and chill in the refrigerator for 4 hours
- Bake the Bun’n’Roll in perforated circles between 2 trays for 16-17 minutes at 160-170°C
- Once chilled, pipe the Bun’n’Roll with the whipped ganache and then cover with the Dulcey glaze.
- Serve the dessert on a plate with a drizzle of caramel and a few caramel chunks and an Italian macaron