Ruby Cookie

Created by

  • Patrick Aubrion - Chef and owner of chocolaterie/pâtisserie Aubrion Chocolates
level 1

Recipe components

Used Callebaut products

Cookie Dough

IngredientsPreparation
  • 183g
    butter
  • 88g
    icing sugar

Cream.

  • 30g
    eggs
  • 102g
    almond powder
  • 190g
    flour
  • 1g
    baking powder

Add. Beat until smooth.

Leave to rest in fridge overnight at 4°C.
Layer dough at 3 mm and cut flower shapes of 5 cm diameter.
Bake at 170°C for 15 mins.
 

Apricot Jam

IngredientsPreparation
  • 1000g
    apricots
  • 60g
    water
  • 600g
    caster sugar
  • 15g
    lemon juice

Bring to simmer in saucepan over mediumlow
heat while stirring. Cover and simmer
over low heat for 1 hour until thick.
 

Cool down in fridge at 4°C. Cover jam with foil.

Decoration

IngredientsPreparation

Crystallise.

Layer at 2 mm thick.
Cut out round flower shapes of 5 cm diameter.
Leave to set in fridge at 12°C.