CHOUX PASTRY
配料: CHOUX PASTRY
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80 g水
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80 gWhole milk
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80 g黄油
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2 g盐
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2 g糖
准备工作: CHOUX PASTRY
Boil together.
Remove from heat.
配料: CHOUX PASTRY
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87 g面粉
准备工作: CHOUX PASTRY
Add. Mix until smooth.
Put back on heat for 2-3 min.
Stir until dry.
Add to stand mixer.
配料: CHOUX PASTRY
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173 g全蛋
准备工作: CHOUX PASTRY
Add bit by bit.
Mix in stand mixer at medium speed.
配料: CHOUX PASTRY
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5 gCLR-19165
准备工作: 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
配料: CARAMEL DORÉ MOUSSE
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264 gCallebaut® 优质比利时焦糖巧克力金
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23 gCallebaut® 可可脂 (CB-655)
准备工作: CARAMEL DORÉ MOUSSE
Mix together.
配料: CARAMEL DORÉ MOUSSE
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233 g牛奶
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22 g葡萄糖浆
准备工作: CARAMEL DORÉ MOUSSE
Boil together.
Pour over previous mixture.
配料: CARAMEL DORÉ MOUSSE
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38 g明胶块
准备工作: CARAMEL DORÉ MOUSSE
Mix in.
配料: CARAMEL DORÉ MOUSSE
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469 g鲜奶油
准备工作: CARAMEL DORÉ MOUSSE
Add when micutre is at 35°C
GOLD GLAZING
配料: GOLD GLAZING
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190 g糖
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95 g水
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190 g葡萄糖
准备工作: GOLD GLAZING
Heat to 103°C.
配料: GOLD GLAZING
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127 g加糖浓缩牛奶
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127 g明胶块
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190 gCallebaut® 优质比利时焦糖巧克力金
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68 gCallebaut® 优质比利时牛奶巧克力配方 N° 823 (823-E4-U71)
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68 gCallebaut® 焦糖填充 (FWF-Z2CARA-X10)
准备工作: GOLD GLAZING
Combine and emulsify.
配料: GOLD GLAZING
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10 gCLR-19165
准备工作: GOLD GLAZING
Add.
Leave to rest in the fridge. Glaze at 28-30°C.
FINISHING & DECORATIONS
配料: FINISHING & DECORATIONS
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MAW-DE-19914E0
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CHD-PS-21446
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CHD-3D-21450
准备工作: 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).
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