FOR SPARKLING CAKES & BAKES Unleash a new generation of donuts, cakes & cookies boasting the fruity ruby taste, satisfying crunch and bedazzling looks. Ruby chocolate decorations turn any biscuit into a star on shelf or in the counter.FOR SPARKLING CAKES & BAKES Unleash a new generation of donuts, cakes & cookies boasting the fruity ruby taste, satisfying crunch and bedazzling looks. Ruby chocolate decorations turn any biscuit into a star on shelf or in the counter.FOR SPARKLING CAKES & BAKES Unleash a new generation of donuts, cakes & cookies boasting the fruity ruby taste, satisfyi...
Enthält:3 Komponenten
Éclair
Zutaten: Éclair
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157 gWasser
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157 gVollmilch
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157 gButter
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5 gSalz
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3 gZucker
Zubereitung: Éclair
Boil together and remove from heat.
Zutaten: Éclair
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173 gMehl
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346 gEier
Zubereitung: Éclair
Add bit by bit. Mix in stand mixer at medium speed.
Fill smooth-nozzled piping bag with choux batter. Pipe éclairs. Bake for 15-18 mins. at 180°C. Dry at 170°C for 10 mins.
Ruby chocolate mousse
Zutaten: Ruby chocolate mousse
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362 gHimbeerpüree
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90 gKalamansi-Püree
Zubereitung: Ruby chocolate mousse
Heat to 40°C.
Zutaten: Ruby chocolate mousse
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90 gCallebaut ® Feinste belgische Rubinschokolade, Rezept Nr. RB1 (CHR-R35RB1)
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72 gGelatinemasse
Zubereitung: Ruby chocolate mousse
Mix and melt to 35°C. Add and mix well.
Zutaten: Ruby chocolate mousse
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63 gEiweiß
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31 gTraubenzucker
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38 gGlukosepulver
Zubereitung: Ruby chocolate mousse
Whip together. Warm slightly to create Swiss meringue. Fold into puree mixture.
Zutaten: Ruby chocolate mousse
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452 gSchlagsahne 35%
Zubereitung: Ruby chocolate mousse
Add and let set in the fridge for 30 mins.
Decorations
Zutaten: Decorations
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gCHR-PC-21859
Zubereitung: Decorations
Tip: When making pastries, use ruby decorations fresh & serve within 24 hours.
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