Easy

CHOUX PASTRY

Zutaten: CHOUX PASTRY

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

Zubereitung: CHOUX PASTRY

Boil together.
Remove from heat.

Zutaten: CHOUX PASTRY

  • 87 g
    Mehl

Zubereitung: CHOUX PASTRY

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

Zutaten: CHOUX PASTRY

  • 173 g
    Vollei(e)

Zubereitung: CHOUX PASTRY

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

Zutaten: CHOUX PASTRY

  • 5 g
    CLR-19165

Zubereitung: CHOUX PASTRY

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

Zutaten: CARAMEL DORÉ MOUSSE

  • 264 g
    Callebaut® Feinste belgische Karamell-Schokolade Gold
  • 23 g
    Callebaut® Kakaobutter (CB-655)

Zubereitung: CARAMEL DORÉ MOUSSE

Mix together.

Zutaten: CARAMEL DORÉ MOUSSE

  • 233 g
    Milch
  • 22 g
    Glucosesirup

Zubereitung: CARAMEL DORÉ MOUSSE

Boil together.
Pour over previous mixture.

Zutaten: CARAMEL DORÉ MOUSSE

  • 38 g
    Gelatinemasse

Zubereitung: CARAMEL DORÉ MOUSSE

Mix in.

Zutaten: CARAMEL DORÉ MOUSSE

  • 469 g
    Schlagsahne

Zubereitung: CARAMEL DORÉ MOUSSE

Add when micutre is at 35°C

GOLD GLAZING

Zutaten: GOLD GLAZING

  • 190 g
    Zucker
  • 95 g
    Wasser
  • 190 g
    Traubenzucker

Zubereitung: GOLD GLAZING

Heat to 103°C.

Zutaten: GOLD GLAZING

  • 127 g
    gesüßtes Milchkonzentrat
  • 127 g
    Gelatinemasse
  • 190 g
    Callebaut® Feinste belgische Karamell-Schokolade Gold
  • 68 g
    Callebaut® feinste belgische Milchschokolade, Rezept Nr. 823 (823-E4-U71)
  • 68 g
    Callebaut® Karamellfüllung (FWF-Z2CARA-X10)

Zubereitung: GOLD GLAZING

Combine and emulsify.

Zutaten: GOLD GLAZING

  • 10 g
    CLR-19165

Zubereitung: GOLD GLAZING

Add.

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

FINISHING & DECORATIONS

Zutaten: FINISHING & DECORATIONS

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

Zubereitung: FINISHING & DECORATIONS

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).

Need support with your chocolate confections?

  • Find troubleshooting guides & tutorials
  • Chat live with an advisor chef and find the right solution to your challenges