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

配料 配料
  • 248g
    乳制品黄油
  • 19g
    糖霜

Beat until creamy texture.

  • 256g
    杏仁粉 100%
  • 23g
    香草糊

Add and beat well.

  • 92g
    蛋黄
  • 54g
    鸡蛋
  • 122g
    面粉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

配料 配料
  • 500g
    Callebaut ® 优质比利时红宝石巧克力配方 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

配料 配料
  • 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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