Ruby Buttercream

Created by

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

Recipe components

Callebaut® ingredients

Dômes

IngredientsPreparation
  • 80g
    butter

Soften.

Melt. Mix together. Pre-crystallise. Add the butter.

  • 20g
    candied raspberry pieces XS

Add.

Pour into silicone moulds.
Leave to set in fridge for 2 hrs at 4°C.
Unmould. Keep at room temperature.
 

Ruby Glazing

IngredientsPreparation

Dip in dômes.

  • 25g
    raspberry fruit crunches

Sprinkle on top.