Butter cream with ruby rb1

Created by

  • Ryan Stevenson - Baker, Paddock Bakery
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.

  1. Ruby buttercream

Recipe components

Callebaut® ingredients
Cocoa - Cocoa Butter - 4kg Callets

Cocoa - Cocoa Butter - 4kg Callets

Ruby buttercream

IngredientsPreparation

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.