Café and Raspberry Religieuse – Süvy

Heat the water, milk, süvy, salt, and butter cut into pieces.
When the mixture comes to a boil and the butter has melted, remove from heat and add the flour all at once. Mix immediately with a spatula, then cook over low heat for 2 minutes.
Pour into the mixer bowl fitted with the paddle attachment, and mix for 5 minutes to cool the batter.
Gradually add the eggs until you obtain a smooth and supple choux pastry.

Lightly mix the sobacha and Süvy.
Mix all the ingredients with a mixer until a smooth batter forms. Roll out to a thickness of 2 mm.

Heat the milk and cream to 50°C and pour over the crushed coffee beans.
Let steep for 12 hours in the refrigerator.
In a mixing bowl, pre-mix the Süvy and CremePat Chaud, then add the egg yolks and immediately whisk until pale.
Strain the infusion through a fine-mesh sieve for 10 minutes and add the remaining milk.
Bring the infusion to a boil, then pour it into the whipped mixture while whisking.
Return to the saucepan and boil for 1 minute.
Pour into a shallow pan, cover with plastic wrap, and chill before use.
Whip with a paddle attachment before use.

Pre-disperse Süvy and 325NH95 pectin.
In a saucepan, pour in the raspberry purée, then gradually add the powders while whisking.
Bring to a boil while whisking.
Pour part of the mixture onto a flat baking sheet lined with a silicone mat and spread thinly with a spatula.
Dry in the oven at 50°C with the door open for 1 hour to make a fruit leather for decoration.
Set the other half aside in a cool place in a container.

In the bowl of a stand mixer, combine the egg whites, Süvy, and coffee.
Heat over a double boiler to 55°C while whisking, then beat with the mixer.
When the meringue reaches 40°C, add the softened butter in pieces until a smooth buttercream forms.