Go Nuts

Receita

CHOUX PASTRY

ingredientes	preparo
80g água 80g Whole milk 80g manteiga 2g sal 2g sugar	Boil together. Remove from heat.
87g farinha	Add. Mix until smooth. Put back on heat for 2-3 min. Stir until dry. Add to stand mixer.
173g ovo(s) inteiro(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	preparo
264g Callebaut® O melhor chocolate com caramelo belga dourado 23g Manteiga de cacau Callebaut® (CB-655)	Mix together.
233g leite 22g xarope de glicose	Boil together. Pour over previous mixture.
38g massa de gelatina	Mix in.
469g chantilly	Add when micutre is at 35°C

GOLD GLAZING

ingredientes	preparo
190g açúcar 95g água 190g glucose	Heat to 103°C.
127g leite concentrado adoçado 127g massa de gelatina 190g Callebaut® O melhor chocolate com caramelo belga dourado 68g A melhor receita de chocolate ao leite belga Callebaut® N° 823 (823-E4-U71) 68g Preenchimento 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	preparo
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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