Go Nuts

Receta

CHOUX PASTRY

ingredientes	preparación
80g agua 80g leche entera 80g mantequilla 2g sal 2g azúcar	Boil together. Remove from heat.
87g harina	Add. Mix until smooth. Put back on heat for 2-3 min. Stir until dry. Add to stand mixer.
173g huevo(s) entero(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

ingredientes	preparación
264g Callebaut® Finest Belgian Caramelo Chocolate Dorado 23g Manteca de cacao Callebaut® (CB-655)	Mix together.
233g leche 22g jarabe de glucosa	Boil together. Pour over previous mixture.
38g masa de gelatina	Mix in.
469g nata montada	Add when micutre is at 35°C

GOLD GLAZING

ingredientes	preparación
190g azúcar 95g agua 190g glucosa	Heat to 103°C.
127g leche concentrada azucarada 127g masa de gelatina 190g Callebaut® Finest Belgian Caramelo Chocolate Dorado 68g Callebaut® Finest Chocolate con Leche Belga Receta N° 823 (823-E4-U71) 68g Relleno de caramelo Callebaut® (FWF-Z2CARA-X10)	Combine and emulsify.
10g CLR-19165	Add.
Leave to rest in the fridge. Glaze at 28-30°C.

FINISHING & DECORATIONS

ingredientes	preparación
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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