Crispy ruby cookies

FOR SPARKLING CAKES & BAKES  ​Unleash a new generation of donuts, cakes & cookies boasting the fruity ruby taste, satisfying crunch and bedazzling looks. Ruby chocolate decorations turn any biscuit into a star on shelf or in the counter.
レベル:
初級レベル
分量:
60 cookies (±12 g/cookie)

Cookie

材料: Cookie

  • 248 g
    乳製品バター
  • 19 g
    粉砂糖

作り方: Cookie

Beat until creamy texture.

材料: Cookie

  • 256 g
    アーモンドパウダー100%
  • 23 g
    バニラペースト

作り方: Cookie

Add and beat well.

材料: Cookie

  • 92 g
    卵黄
  • 54 g
  • 122 g
    小麦粉 T45

作り方: Cookie

Add and beat until nice paste.

Leave to rest in fridge overnight at 4°C.
Layer dough at 3 mm and cut round shapes of 7 cm diameter.
Bake at 170°C four 15 min. and let the cookies cool down.

Transfer sheet decorations

材料: Transfer sheet decorations

  • 500 g
    Callebaut ® 最高級ベルギー産ルビーチョコレート レシピ N°RB1 (CHR-R35RB1)

作り方: Transfer sheet decorations

Crystallise.

Pipe ruby RB1 chocolate on transfer sheet and push on cookie. Leave to set in fridge for 10 mins. Add ruby chocolate decorations on top before the chocolate sets.

Decorations

材料: Decorations

  • TRS-21462
  • TRS-21464
  • TRS-21463
  • CHR-PN-6222

作り方: Decorations

Tip: To prolong shelf life & preserve the ruby taste and colour, pack your ambient ruby creations in light, air or humidity protective wrappers.

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