Ruby Buttercream

Recipe

Created by
  • Patrick Aubrion - Chef and owner of chocolaterie/pâtisserie Aubrion Chocolates
  1. Dômes
  2. Ruby Glazing

Dômes

ingredients preparation
  • 80g
    butter

Soften.
  • 20g
    CB
  • 140g
    CHR-R35RB1

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
    CHR-R35RB1

Dip in dômes.
  • 25g
    raspberry fruit crunches

Sprinkle on top.