Go Nuts

CHOUX PASTRY

Ingredients Preparation
  • 80g
    water
  • 80g
    whole milk
  • 80g
    butter
  • 2g
    salt
  • 2g
    sugar

Boil together.
Remove from heat.

  • 87g
    flour

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

  • 173g
    whole egg(s)

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

  • 5g
    Creative Gold Metallic Powder

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

Ingredients Preparation
  • 264g
    Callebaut® Finest Belgian Caramel Chocolate Gold
  • 23g
    Callebaut® cocoa butter (CB- 655)

Mix together.

  • 233g
    milk
  • 22g
    glucose syrup

Boil together.
Pour over previous mixture.

  • 38g
    gelatin mass

Mix in.

  • 469g
    whipped cream

Add when micutre is at 35°C

GOLD GLAZING

Ingredients Preparation
  • 190g
    Sugar
  • 95g
    water
  • 190g
    glucose

Heat to 103°C.

  • 127g
    sweetened concentrated milk
  • 127g
    gelatin mass
  • 190g
    Callebaut® Finest Belgian Caramel Chocolate Gold
  • 68g
    Callebaut® Finest Belgian Milk Chocolate Recipe N° 823 (823-E4-U71)
  • 68g
    Callebaut® Caramel Fill (FWF-Z2CARA-X10)

Combine and emulsify.

  • 10g
    Creative Gold Metallic Powder

Add.

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

FINISHING & DECORATIONS

Ingredients Preparation
  • As needed
    Almond and sugar crunch gold
  • As needed
    Goldie eggs
  • As needed
    Goldie 3D eggs

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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