Soft glaze for baked cakes and viennoiserie with ruby rb1
With the 4th chocolate ruby, you can create more colour and standout in your pastry window shop. Especially when ruby is used for instance to glaze your Danish pastries, cakes and other bakery items. This glaze doesn’t stick and has an appealing ruby colour and taste, bringing out all the fruitiness and fresh sour notes of ruby chocolate.
- Level:
-
Easy
- Makes:
-
800 g of glaze
soft ruby glaze for baked cakes and viennoiserie
Ingredients: soft ruby glaze for baked cakes and viennoiserie
Preparation: soft ruby glaze for baked cakes and viennoiserie
Melt.
Ingredients: soft ruby glaze for baked cakes and viennoiserie
-
2.8 ozgrape seed oil
-
1.0 ozdry butter PF28
-
0.4 ozXS raspberry pieces
-
0.4 ozraspberry flakes
Preparation: soft ruby glaze for baked cakes and viennoiserie
Add and mix well.
Pour in a bowl, film and keep in fridge. Heat to ±35°C before use.
Comments