Go Nuts

配方

CHOUX PASTRY

配料	配料
80g 水 80g Whole milk 80g 黄油 2g 盐 2g 糖	Boil together. Remove from heat.
87g 面粉	Add. Mix until smooth. Put back on heat for 2-3 min. Stir until dry. Add to stand mixer.
173g 全蛋	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

配料	配料
264g Callebaut® 优质比利时焦糖巧克力金 23g Callebaut® 可可脂 (CB-655)	Mix together.
233g 牛奶 22g 葡萄糖浆	Boil together. Pour over previous mixture.
38g 明胶块	Mix in.
469g 鲜奶油	Add when micutre is at 35°C

GOLD GLAZING

配料	配料
190g 糖 95g 水 190g 葡萄糖	Heat to 103°C.
127g 加糖浓缩牛奶 127g 明胶块 190g Callebaut® 优质比利时焦糖巧克力金 68g Callebaut® 优质比利时牛奶巧克力配方 N° 823 (823-E4-U71) 68g Callebaut® 焦糖填充 (FWF-Z2CARA-X10)	Combine and emulsify.
10g CLR-19165	Add.
Leave to rest in the fridge. Glaze at 28-30°C.

FINISHING & DECORATIONS

配料	配料
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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