Componenti della ricetta

CHOUX PASTRY

IngredientiPreparazione
  • 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/a intero/e

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

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

IngredientiPreparazione
  • 264g
    Finissimo Cioccolato Belga Callebaut® Cioccolato al caramello Gold
  • 23g
    burro di cacao Callebaut® (CB-655)

Mix together.

  • 233g
    latte
  • 22g
    sciroppo di glucosio

Boil together.
Pour over previous mixture.

  • 38g
    massa di gelatina

Mix in.

  • 469g
    panna montata

Add when micutre is at 35°C

GOLD GLAZING

IngredientiPreparazione
  • 190g
    zucchero
  • 95g
    acqua
  • 190g
    glucosio

Heat to 103°C.

  • 127g
    latte condensato dolcificato
  • 127g
    massa di gelatina
  • 190g
    Finissimo Cioccolato Belga Callebaut® Cioccolato al caramello Gold
  • 68g
    Callebaut® Finest Belgian Milk Chocolate Recipe N° 823 (823-E4-U71)
  • 68g
    Callebaut® Caramel Fill (FWF-Z2CARA-X10)

Combine and emulsify.

Add.

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

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).