Go Nuts

Rezept

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 Vollei(e)	Add bit by bit. Mix in stand mixer at medium speed.
5g CLR-19165	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
264g Callebaut® Feinste belgische Karamell-Schokolade Gold 23g Callebaut® Kakaobutter (CB-655)	Mix together.
233g Milch 22g Glucosesirup	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 Traubenzucker	Heat to 103°C.
127g gesüßtes Milchkonzentrat 127g Gelatinemasse 190g Callebaut® Feinste belgische Karamell-Schokolade Gold 68g Callebaut® feinste belgische Milchschokolade, Rezept Nr. 823 (823-E4-U71) 68g Callebaut® Karamellfüllung (FWF-Z2CARA-X10)	Combine and emulsify.
10g CLR-19165	Add.
Leave to rest in the fridge. Glaze at 28-30°C.

FINISHING & DECORATIONS

Zutaten	Zubereitung
MAW-DE-19914E0 CHD-PS-21446 CHD-3D-21450	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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