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
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5.5 ozeau
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5.5 ozLait entier
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5.5 ozbeurre
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0.2 ozsel
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0.1 ozsucre
Préparation: Éclair
Boil together and remove from heat.
Ingrédients: Éclair
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6.1 ozfarine
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12.2 ozœufs
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
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12.8 ozpurée de framboise
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3.2 ozpurée de kalamansi
Préparation: Ruby chocolate mousse
Heat to 40°C.
Ingrédients: Ruby chocolate mousse
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3.2 ozCallebaut ® Recette de chocolat au rubis belge le plus fin N°RB1 (CHR-R35RB1)
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2.5 ozmasse de gélatine
Préparation: Ruby chocolate mousse
Mix and melt to 35°C. Add and mix well.
Ingrédients: Ruby chocolate mousse
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2.2 ozblanc d'œuf
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1.1 ozdextrose
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1.3 ozpoudre de glucose
Préparation: Ruby chocolate mousse
Whip together. Warm slightly to create Swiss meringue. Fold into puree mixture.
Ingrédients: Ruby chocolate mousse
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1.0 lbcrème fouettée 35
Préparation: Ruby chocolate mousse
Add and let set in the fridge for 30 mins.
Decorations
Ingrédients: Decorations
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0.0 grCHR-PC-21859
Préparation: Decorations
Tip: When making pastries, use ruby decorations fresh & serve within 24 hours.
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