Go Nuts

Recipe

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 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

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 CLR-19165	Add.
Leave to rest in the fridge. Glaze at 28-30°C.

FINISHING & DECORATIONS

ingredients	preparation
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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