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

ingrédients préparation
  • 248g
    beurre laitier
  • 19g
    sucre glace

Beat until creamy texture.

  • 256g
    poudre d'amande 100%
  • 23g
    pâte de vanille

Add and beat well.

  • 92g
    jaunes d'oeufs
  • 54g
    œufs
  • 122g
    farine 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

ingrédients préparation
  • 500g
    Callebaut ® Recette de chocolat au rubis belge le plus fin 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

ingrédients préparation
  • 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.