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

材料 下ごしらえ
  • 248g
    乳製品バター
  • 19g
    粉砂糖

Beat until creamy texture.

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

Add and beat well.

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

材料 下ごしらえ
  • 500g
    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)

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 下ごしらえ
  • 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.