Soft glaze for baked cakes and viennoiserie with ruby rb1

Created by

  • Ryan Stevenson -
level 1

With the 4th chocolate ruby, you can create more colour and standout in your pastry window shop. Especially when ruby is used for instance to glaze your Danish pastries, cakes and other bakery items. This glaze doesn’t stick and has an appealing ruby colour and taste, bringing out all the fruitiness and fresh sour notes of ruby chocolate.

Recipe components

Used Callebaut products

soft ruby glaze for baked cakes and viennoiserie

IngredientsPreparation

Melt.

  • 80g
    grape seed oil
  • 27g
    dry butter PF28
  • 11g
    XS raspberry pieces
  • 11g
    raspberry flakes

Add and mix well.

Pour in a bowl, film and keep in fridge. Heat to ±35°C before use.