Ruby donuts

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.

Recette

Dough

ingrédients	préparation
750g farine 30g Sugar 30g Sucre Muscovado 7g sel de mer 20g levure 400g œufs entiers	Beat together in stand mixer with flat beater until dough becomes stretchy.
250g beurre	Mix in. Cover and leave to rise.
Store in fridge for 12 hours. Shape donuts and deep fry.

Glaze

ingrédients	préparation
75g eau 150g sucre en poudre 150g glucose 100g lait concentré sucré	Heat to 75°C.
150g Callebaut ® Recette de chocolat au rubis belge le plus fin N°RB1 (CHR-R35RB1) 10g beurre de cacao 6g poudre de betterave 70g masse de gélatine	Heat and add on top. Mix well.
put in bowl, film and keep in fridge. Heat to 35°C before use. Cool down and glaze. Leave to set.

Decorations

ingrédients	préparation
CHR-PN-6222 TRS-21462 TRS-21464 TRS-21463 CHR-BS-21877	Tip: Flatten crystallised ruby chocolate on a transfer sheet and let set. Put some weight on it and chill in fridge for 10 min. Break into pieces.

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Mona Lisa