Go Nuts

Ricetta

CHOUX PASTRY

ingredienti	preparazione
80g acqua 80g latte intero 80g burro 2g sale 2g zucchero	Boil together. Remove from heat.
87g farina	Add. Mix until smooth. Put back on heat for 2-3 min. Stir until dry. Add to stand mixer.
173g uovo/i intero/i	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

ingredienti	preparazione
264g Callebaut® Finest Belgian Caramel Chocolate Gold 23g Burro di cacao Callebaut® (CB-655)	Mix together.
233g latte 22g sciroppo di glucosio	Boil together. Pour over previous mixture.
38g massa gelatinosa	Mix in.
469g panna montata	Add when micutre is at 35°C

GOLD GLAZING

ingredienti	preparazione
190g zucchero 95g acqua 190g glucosio	Heat to 103°C.
127g latte concentrato zuccherato 127g massa gelatinosa 190g Callebaut® Finest Belgian Caramel Chocolate Gold 68g Ricetta Callebaut® Finest Belgian Milk Chocolate N° 823 (823-E4-U71) 68g Riempimento al caramello Callebaut® (FWF-Z2CARA-X10)	Combine and emulsify.
10g CLR-19165	Add.
Leave to rest in the fridge. Glaze at 28-30°C.

FINISHING & DECORATIONS

ingredienti	preparazione
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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