Glaze with ruby rb1

Created by

  • Ryan Stevenson -
level 1

Make your fine patisserie shine with a wowing ruby glaze and taste. The great thing with this recipe is that you can make it in bigger quantities and preserve it in the fridge until you need it. The perfectly runny and sticky texture enable easy glazing to perfection, without air bubbles or defects. In short: pastries with impeccable ruby looks in your shop counter.

Recipe components

Callebaut® ingredients

ruby glaze

IngredientsPreparation
  • 39g
    water
  • 233g
    glucose
  • 233g
    sugar

Boil to 104°C.

Pour over previous mixture. Mix well.

Pour in bowl, seal and keep in fridge. Heat to 35°C before use.