Go Nuts

Easy
Containing: 4 Components
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CHOUX PASTRY

Ingredients

  • 80 g
    Wasser
  • 80 g
    Vollmilch
  • 80 g
    Butter
  • 2 g
    Salz
  • 2 g
    Zucker

Preparation

Boil together.
Remove from heat.

Ingredients

  • 87 g
    Mehl

Preparation

Add. Mix until smooth.
Put back on heat for 2-3 min.
Stir until dry.
Add to stand mixer.

Ingredients

  • 173 g
    Eier

Preparation

Add bit by bit.
Mix in stand mixer at medium speed.

Ingredients

  • 5 g
    CLR-19165

Preparation

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

Mix together.

Ingredients

  • 233 g
    Milch
  • 22 g
    Glukosesirup

Preparation

Boil together.
Pour over previous mixture.

Ingredients

  • 38 g
    Gelatinemasse

Preparation

Mix in.

Ingredients

  • 469 g
    Schlagsahne

Preparation

Add when micutre is at 35°C

GOLD GLAZING

Ingredients

  • 190 g
    Zucker
  • 95 g
    Wasser
  • 190 g
    Glukose

Preparation

Heat to 103°C.

Ingredients

Preparation

Combine and emulsify.

Ingredients

  • 10 g
    CLR-19165

Preparation

Add.

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

FINISHING & DECORATIONS

Ingredients

  • MAW-DE-19914E0
  • CHD-PS-21446
  • CHD-3D-21450

Preparation

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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