Butter cream with ruby rb1

The taste of ruby chocolate really stands out when your customers or guests can taste it pure or when mixed with fats. This easy recipe for butter cream ganache yields a versatile base you can use in pastries, bonbons or bars, and in desserts. It even allows for whipping afterwards to create a light aerated texture.

Recipe

Created by

Ryan Stevenson - Baker, Paddock Bakery

Ruby buttercream

ingredients	preparation
375g butter PF28 450g CB 375g CHR-R35RB1	Bring together in one recipient. Heat to 30°C. Mix homogeneously.
Pipe directly into moulded chocolate shells or keep in fridge until further use.
Optional: whip butter cream until well aerated. Bring into piping bag and pipe into chocolate shells or onto chocolate bases before enrobing.

ingredients

preparation

375g

butter PF28
450g

CB
375g

CHR-R35RB1

Bring together in one recipient. Heat to 30°C.
Mix homogeneously.

Pipe directly into moulded chocolate shells or keep in fridge until further use.

Optional: whip butter cream until well aerated. Bring into piping bag and pipe into chocolate shells or onto chocolate bases before enrobing.