Choux pastry with salted almonds

Ingredients

Group Petit Choux

1.000

Water 50 °C

1.500

Total Weight: 2.500

Group Caramel mousse

0.320

Water

0.800

Heavy cream

0.200

0.150

Whipped double cream

0.300

Total Weight: 1.770

Moist shopped almonds with some salted water.
Mix water and Choux mix with a paddle for 4-5 minutes until a smooth texture. Pipe circles in desired size and sprink som almonds on topp.
Put in the oven at 210 degrees and bake it in 190. Open the valve after 10 minutes and bake for another 20 minutes.
Whisk Brilliant powder, water and 200g heavy cream for 3 minutes. Preferably the day before usage.
Scale 150 g of the custard. Warm som Millionaires and mix with the custard, fold in 300g of the lighty whipped cream.
Cut the choux-rings in half, pipe som custard on the base and pipe som caramel mousse on top. Decorate as desired.

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