Butter cream with ruby rb1
level 1
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.
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Recipe components
Callebaut® ingredients
Ruby buttercream
Ingredients | Preparation |
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Bring together in one recipient. Heat to 30°C. | |
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. |