Fácil
Se obtiene: 60 cookies (±12 g/cookie)
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.
Contiene: 3 Componentes

Cookie

Ingredientes: Cookie

  • 248 g
    mantequilla láctea
  • 19 g
    azúcar glas

Preparación: Cookie

Beat until creamy texture.

Ingredientes: Cookie

  • 256 g
    poudre d'amande 100%
  • 23 g
    pasta de vainilla

Preparación: Cookie

Add and beat well.

Ingredientes: Cookie

  • 92 g
    yemas de huevo
  • 54 g
    huevos
  • 122 g
    harina T45

Preparación: Cookie

Add and beat until nice paste.

Leave to rest in fridge overnight at 4°C.
Layer dough at 3 mm and cut round shapes of 7 cm diameter.
Bake at 170°C four 15 min. and let the cookies cool down.

Transfer sheet decorations

Ingredientes: Transfer sheet decorations

  • 500 g
    Callebaut ® Finest Chocolate Rubí Belga Receta N°RB1 (CHR-R35RB1)

Preparación: Transfer sheet decorations

Crystallise.

Pipe ruby RB1 chocolate on transfer sheet and push on cookie. Leave to set in fridge for 10 mins. Add ruby chocolate decorations on top before the chocolate sets.

Decorations

Ingredientes: Decorations

  • TRS-21462
  • TRS-21464
  • TRS-21463
  • CHR-PN-6222

Preparación: Decorations

Tip: To prolong shelf life & preserve the ruby taste and colour, pack your ambient ruby creations in light, air or humidity protective wrappers.

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