Go Nuts

Recette

CHOUX PASTRY

ingrédients	préparation
80g eau 80g lait entier 80g beurre 2g sel 2g sugar	Boil together. Remove from heat.
87g farine	Add. Mix until smooth. Put back on heat for 2-3 min. Stir until dry. Add to stand mixer.
173g œuf(s) entier(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

ingrédients	préparation
264g Callebaut® Finest Belgian Caramel Chocolat Or 23g Beurre de cacao Callebaut® (CB-655)	Mix together.
233g lait 22g sirop de glucose	Boil together. Pour over previous mixture.
38g masse de gélatine	Mix in.
469g crème fouettée	Add when micutre is at 35°C

GOLD GLAZING

ingrédients	préparation
190g Sugar 95g eau 190g glucose	Heat to 103°C.
127g lait concentré sucré 127g masse de gélatine 190g Callebaut® Finest Belgian Caramel Chocolat Or 68g Recette de chocolat au lait belge Callebaut® Finest N° 823 (823-E4-U71) 68g Garniture au caramel Callebaut® (FWF-Z2CARA-X10)	Combine and emulsify.
10g CLR-19165	Add.
Leave to rest in the fridge. Glaze at 28-30°C.

FINISHING & DECORATIONS

ingrédients	préparation
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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