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.

Cookie

ingredientes preparación
  • 248g
    mantequilla láctea
  • 19g
    azúcar glas

Beat until creamy texture.

  • 256g
    poudre d'amande 100%
  • 23g
    pasta de vainilla

Add and beat well.

  • 92g
    yemas de huevo
  • 54g
    huevos
  • 122g
    harina T45

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

ingredientes preparación
  • 500g
    Callebaut ® Finest Chocolate Rubí Belga Receta N°RB1 (CHR-R35RB1)

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

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

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