Ruby Buttercream

Recipe

Created by
  • Patrick Aubrion - Chef and owner of chocolaterie/pâtisserie Aubrion Chocolates

Dômes

Ingredients Preparation
  • 80g
    butter

Soften.

  • 20g
    Cocoa butter
  • 140g
    RB1

Melt. Mix together. Pre-crystallise. Add the butter.

  • 20g
    candied raspberry pieces XS

Add.

Pour into silicone moulds.
Leave to set in fridge for 2 hrs at 4°C.
Unmould. Keep at room temperature.
 

Ruby Glazing

Ingredients Preparation
  • 300g
    RB1

Dip in dômes.

  • 25g
    raspberry fruit crunches

Sprinkle on top.

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