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.

レシピ

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 卵 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.

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