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, satisf...
Contenant : 3 Composants
Dough
Ingrédients: Dough
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750 gfarine
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30 gSugar
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30 gSucre Muscovado
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7 gsel de mer
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20 glevure
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400 gœufs entiers
Préparation: Dough
Beat together in stand mixer with flat beater until dough becomes stretchy.
Ingrédients: Dough
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250 gbeurre
Préparation: Dough
Mix in. Cover and leave to rise.
Store in fridge for 12 hours. Shape donuts and deep fry.
Glaze
Ingrédients: Glaze
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75 geau
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150 gsucre en poudre
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150 gglucose
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100 glait concentré sucré
Préparation: Glaze
Heat to 75°C.
Ingrédients: Glaze
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150 gCallebaut ® Recette de chocolat au rubis belge le plus fin N°RB1 (CHR-R35RB1)
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10 gbeurre de cacao
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6 gpoudre de betterave
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70 gmasse de gélatine
Préparation: Glaze
Heat and add on top.
Mix well.
put in bowl, film and keep in fridge.
Heat to 35°C before use.
Cool down and glaze. Leave to set.
Decorations
Ingrédients: Decorations
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CHR-PN-6222
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TRS-21462
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TRS-21464
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TRS-21463
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CHR-BS-21877
Préparation: Decorations
Tip: Flatten crystallised ruby chocolate on a transfer sheet and let set. Put some weight on it and chill in fridge for 10 min. Break into pieces.
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