Go Nuts

CHOUX PASTRY

Zutaten Zubereitung
  • 80g
    Wasser
  • 80g
    Vollmilch
  • 80g
    Butter
  • 2g
    Salz
  • 2g
    Zucker

Boil together.
Remove from heat.

  • 87g
    Mehl

Add. Mix until smooth.
Put back on heat for 2-3 min.
Stir until dry.
Add to stand mixer.

  • 173g
    Eier

Add bit by bit.
Mix in stand mixer at medium speed.

Add.

Fill smooth-nozzled piping bag with choux pastry.
Pipe into circles.
Bake at 180°C for 15-18 min. Dry at 170°C for 10 min.

CARAMEL DORÉ MOUSSE

Zutaten Zubereitung

Mix together.

  • 233g
    Milch
  • 22g
    Glukosesirup

Boil together.
Pour over previous mixture.

  • 38g
    Gelatinemasse

Mix in.

  • 469g
    Schlagsahne

Add when micutre is at 35°C

GOLD GLAZING

Zutaten Zubereitung
  • 190g
    Zucker
  • 95g
    Wasser
  • 190g
    Glukose

Heat to 103°C.

Combine and emulsify.

Add.

Leave to rest in the fridge. Glaze at 28-30°C.

FINISHING & DECORATIONS

Cut choux pastry in half through centre.
Pipe Caramel Doré Mousse with corrugated piping nozzle.
Glaze top layer of choux pastry with Gold Glazing.
Sprinkle with Mona Lisa® Almond and Sugar Crunch Gold (MAW-DE-19914E0-999) on one side.
Decorate other side with Mona Lisa® Goldie Eggs (CHD-PS-21446E0-999) and Mona Lisa® Goldie 3D Eggs (CHD-3D-21450E0-999).

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