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...
Contenant : 3 Composants
Éclair
Ingrédients: Éclair
-
157 geau
-
157 gLait entier
-
157 gbeurre
-
5 gsel
-
3 gsucre
Préparation: Éclair
Boil together and remove from heat.
Ingrédients: Éclair
-
173 gfarine
-
346 gœufs
Préparation: 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
Ingrédients: Ruby chocolate mousse
-
362 gpurée de framboise
-
90 gpurée de kalamansi
Préparation: Ruby chocolate mousse
Heat to 40°C.
Ingrédients: Ruby chocolate mousse
-
90 gCallebaut ® Recette de chocolat au rubis belge le plus fin N°RB1 (CHR-R35RB1)
-
72 gmasse de gélatine
Préparation: Ruby chocolate mousse
Mix and melt to 35°C. Add and mix well.
Ingrédients: Ruby chocolate mousse
-
63 gblanc d'œuf
-
31 gdextrose
-
38 gpoudre de glucose
Préparation: Ruby chocolate mousse
Whip together. Warm slightly to create Swiss meringue. Fold into puree mixture.
Ingrédients: Ruby chocolate mousse
-
452 gcrème fouettée 35
Préparation: Ruby chocolate mousse
Add and let set in the fridge for 30 mins.
Decorations
Ingrédients: Decorations
-
gCHR-PC-21859
Préparation: Decorations
Tip: When making pastries, use ruby decorations fresh & serve within 24 hours.
Besoin d'aide pour vos créations chocolatées ?
- Find troubleshooting guides & tutorials
- Chat live with an advisor chef and find the right solution to your challenges
Comments