Soft glaze for baked cakes and viennoiserie with ruby rb1

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.
Level:
Easy
Makes:
800 g of glaze

soft ruby glaze for baked cakes and viennoiserie

Ingredients: soft ruby glaze for baked cakes and viennoiserie

Preparation: soft ruby glaze for baked cakes and viennoiserie

Melt.

Ingredients: soft ruby glaze for baked cakes and viennoiserie

  • 2.8 oz
    grape seed oil
  • 1.0 oz
    dry butter PF28
  • 0.4 oz
    XS raspberry pieces
  • 0.4 oz
    raspberry flakes

Preparation: soft ruby glaze for baked cakes and viennoiserie

Add and mix well.

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