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Ruby recipe brochure.pdf
- 1. CREATED BY OUR FAMOUSCHOCOLATE ACADEMY CHEFS
- 3. RUBY TABLET WITH MERINGUENOISETTE 1 tablet Philippe Marand Head of Chocolate Academy Athens phillipemarand, chocolateacademyathens Meringue Noisette Ruby chocolate Ingredients: 100g egg whites 62.5g caster sugar 62.5 hazelnut powder 125g icing sugar 110/115g Callebaut Ruby RB1 Chocolate Preparation: Whip eggs with the caster sugar and using a spatula add the hazelnut powder and Icing sugar together. Pipe in line on a Silpat. Bake at 100˚C for 2 hours (needs to be dry). Construction and finishing: • Use a 100g tablet mould. Temper the chocolate. • Using a piping bag first put 20 g of tempered Ruby chocolate in the mould • then add the merignue on top
- 4. RASPBERRY INDIVIDUAL CAKE 24 portionsapprox Romain Renard Head of Chocolate Academy Dubai romainjulienrenard, chocolateacademydubai Banana & lemon sponge Ruby cremeux Ruby glaze Raspberry jelly Ingredients: 365gwhole eggs 190ginverted sugar 350g flour T45 175g icing sugar 5g salt 15g baking powder 4g lemon zest 112g banana puree 290g melted butter Ingredients: 165g cream 35 % 240g rasberry puree 20g lime 20g glucose syrup 40 de 130g whole eggs 30g sugar 15g butter 300g Callebaut Ruby RB1 Chocolate Ingredients: 350g Ruby Chocolate Callebaut 100g Callebaut Bresilienne 100g grapeseed oil 2g IBC Power Flower natural origin beetroot colour Ruby spray 150g Cacao Butter Callebaut 150g Callebaut Ruby RB1 Chocolate 2g IBC power flower natural origin beetroot colour Ingredients: 150g raspberry puree 30g sugar 3g pectine NH 200g Raspberries (frozen) 1.5g gelatine 200 bloom 9g water Preparation: Mix all ingredients together. Melt the butter & mix with the previous mixture. Spread 1200 grams in a flexipan 60x40. Bake 150°C for 15 minutes. Divide with a 6-7 cm cutter to round discs. Preparation: In a saucepan add all ingredients exept chocolate. Add the chocolate in a plastc bowl & keep it aside. Cook to 85°C. Pour the hot mixture above the chocolate & blend well. Pour 30g approx. into the cavities of the mold. Use a flexipan mould (ref no: 115:N17). Preparation: Prepare the gelatine mass. In a sause pan add sugar, glucose, water & bring to boil. Remove from the heat and add condensed milk and gelatine mass. In a plastic bowl add the chocolate with colours. Add the neutral glaze into the chocolate & blend. Allow it to crystalize over night. Glaze at 30-32°C. Ruby Gourmand Glaze Ingredients: 300g sugar 300g glucose 150g water 200g condensed milk 20g gelatine 200 bloom 130g water 250g Callebaut Ruby RB1 Chocolate 3g IBC Power Flower natural origin beetroot colour 2g IBC power flower red non azo colour Preparation: Melt chocolate & colour. Then mix all together. Use it at 30-32°C. Melt together at 45°C. Spray the decoration garnish at 45°C. Construction and finishing: • Fill the mould with 65-80 grams of ruby cream. • Add into the jelly disc. • Then add the ruby cremeux. • Finally close the bottom with sponge cake. • Glaze while the cake is frozen. • After glazing dip on the gourmand glaze. Preparation: Add the puree in a sauce pan. Mix pectine & sugar & add in the puree before cooking and mix. When it starts boiling add the frozen raspberries & stir for 2 min gently. Remove from the heat & add the gelatine mass. Pour into the mould cavities about 20-25 g each. Use a flexipan mould (ref no. 115:N17). Ruby cream Ingredients: 150g raspberry puree 30g sugar 3g pectine NH 200g Raspberries (frozen) 1.5g gelatine 200 bloom 9g water Preparation: 900g cream 35% 622g Callebaut Ruby RB1 Chocolate
- 6. Mousse Decoration Ruby Ganache Ingredients: 200g CallebautWhite Chocolate Mousse Powder 250 ml full cream milk Ingredients: 500g Callebaut Ruby RB1 Chocolate 150g Callebaut Cocoa Butter Ingredients: 75g raspberry puree 20g lime puree 20g glucose 20g invert sugar syrup 30g dextrose powder225 225g Callebaut Ruby RB1 Chocolate Preparation: In a Kitchen Aid mix together the cold milk and mousse powder. Whip in the machine on full speed till soft peak. Allow to cool in the fridge for at least 1 hour. Trasfer to a piping bag with a St.Honore nozzle. Preparation: Colour 100g of cocoa butter with red power flower and temper to 29˚C. Spray spots on the Mona Lisa Guitar sheet. Melt together the Ruby chocolate & Cocoa Butter. Temper to 29˚C, transfer to the airbrush. Spray over the red dots on the guitar sheets. Spray 3 layers allowing the chocolate to crystalize after each layer. Once all 3 layers are sprayed allow to crystalize at least 6 hours. Preparation: Heat the raspberry puree. Dissolve the glucose, invert sugar, and dextrose in the puree. Pour over the Ruby chocolate in a jug. Add in the lime puree last. Blend again. Allow to crystalize. Transfer to a piping bag & pipe. Ruby Gel Ingredients: 235g raspberry puree 25g castor sugar 6g yellow pectin 250g castor sugar 35g glucose 5g citric acid 5g water Preparation: Mix the pectin and 25g of castor sugar together. While stirring, add the 250g sugar & pectin micture, bring to the boil. Make a solution with the water and the citric acid. Cook the above to 105°C on a low heat. Once the mixture reaches 105°C remove from the heat and add in the citric acid solution. Ones the citric acid is added the jelly set really fast. Transfer to a bowl and allow to set firm. Once firm blend into gel. Transfer to a piping bag. Construction and finishing: • Put some of the Callebaut Ruby shards on the plate and pipe the mousse on top. • TIP: You can also pipe straight on to the plate. • Add the Ruby shards using a tweezer as they are very thin once mouse is piped. • Prepare the Ruby Chocolate stamp, using the cooling spray from Mona Lisa, spray the stamp, pipe a drop of 3cm and stamp with the cold stamp. • Pipe the ganache & raspberry gel unevenly on the side of the mousse on the plate. • Finish of with Mona Lisa Starwberry blossoms, Ruby Crisp Pearls & fresh Raspberries. Decorate: • Strawberry Blossom Mona Lisa • Ruby Crisp Pearls • Fresh Raspberries • Callebaut Ruby Stamp RUBY PLATED DESSERT 30 portions Minette Smith Head of Chocolate Academy South Africa minette_smith, chocolateacademy_southafrica
- 7. MILLE FEUILE RUBYGOLD 30 portions Jeremy GROVALET Head of Chocolate Academy Casablanca jeremygrovalet, chocolateacademycasa Crispy Ruby and Almond Ruby & cinnamon whipped ganache Gold Cream Ingredients: 450g white almond roasted 45g icing sugar 300g Callebaut Ruby RB1 Chocolate 2g salt 150g Callebaut Pailleté Feuilletine Ingredients: 25g lemon juice 220g cream 35% 5g cinnamon Stick 20g glucose DE40 260g Callebaut Ruby RB1 Chocolate 48g gelatin mass 605g cream 35% Ingredients: 385g milk 75g eggs yolk 40g sugar 40g gelatin mass 480g Callebaut Gold Chocolate Preparation: Roast the whole almond in a oven at 150°C for 20 min than cool it down completely. In food processor mix the almond with the icing sugar, then add the melted Ruby chocolate, salt, and Pailletté Feuilletine. Spread on a 30x40cm cake frame and place in the refrigerator. Preparation: Infuse the 220g of cream with cinnamon stick for 30min than warm the cream with glucose and lemon juice. Poor it on the Ruby chocolate and gelatin and emulsify, Add the 605g of cream cold and hand blend. Store in the refrigarator overnight. Preparation: In a pot cook the milk, the egg yolk and the Sugar at 82°C. Than poor on the Gold chocolate and gelatin mass emulsify and hand blend. Cool down in the refrigerator. Ruby chocolate Ingredients: 15gr Callebaut Ruby RB1 Chocolate per plaquette Preparation: Temper the Ruby Chocolate and spread it at 1mm thick. Wait for the crystalisation to start and, using a ruller, create 60 Ruby Chocolate plaquettes of 12x3cm each. Construction and finishing: • Cut the Crispy Ruby & Almond at 12cm by 3cm. • Pipe bowl of gold cream and put a ruby plaquette on the top • Pipe the little bowl of Ruby & Cinnamon Whipped Ganache and place another ruby plaquette on the top
- 8. ANNA PAVLOVA 15 portions WielfriedHauwel Head of Chocolate Academy Russia wielfriedhauwel, chocolateacademyrussia Cremeux Ruby Ingredients: 163g liquid cream 35% 244g raspberry puree 16g lime juice 20g honey 130g egg yolks 50g sugar 488g Callebaut Ruby RB1 Chocolate 16 butter 6g gelatin powder + 60g water Preparation: Combine honey, raspberry puree, lime juice and bring to 85°C. Mix egg yolks with sugar, then add hot liquid. Bring to 80°C. Add gelatin mass, strain on the unmelted chocolate and soft butter. Emulsify with blender. Vanilla ice cream Ingredients: 500g milk 3,2% 15g milk powder 0% 1 vanilla pod 90g egg yolks 110g sugar 1 g of 64G stabilizer for ice cream 25 g glucose 25 butter Preparation: Combine all ingredients, bring to 80°C. Emulsify with blender. Make an ice cream in 12 hours in ice cream maker or Pacojet.
- 9. French meringue Ingredients: 100g eggwhite 100g sugar 1 lime zest 100g icing sugar 50g of milk powder. Preparation: Mix together sugar and lime zest. Add to egg whites and whip on high speed during 10 minutes. By hand, add icing sugar and milk powder. Bake in the oven at 80° 2 hours. Chocolate discs Ingredients: Aprox 120g Callebaut Ruby RB1 Chocolate Preparation: Precrystallize Ruby chocolate. Using 2 plastic sheets, make a thin layer of chocolate, then make 15 discs with cookie cutter. Leave to crystallize. Chantilly Ingredients: 500 g liquid cream 35% 70 g icing sugar Preparation: Whip together. Construction and finishing: • Put ice cream in a glass, cover it with Chantilly. • Add meringue sticks, put chocolate disc on the top. • Put cremeux over the chocolate and finish with fresh berries and microgreens.
- 10. CALLEBAUT RUBY RB1 BONBON 5moulds x 21 bonbons Yeşim Erol Head of Chocolate Academy Turkey yesimeerol, chocolateacademyistanbul Raspberry Jelly Ingredients: 250g raspberry puree 30g lime puree 40g glucose 100g sucrose 6g pectin NH 1g lime zest Preparation: Mix sucrose and pectin and set aside. Boil both purees and glucose. Add sugar & pectin mix to purees. Boil till 103˚C. Add zest at the end. Cool it down. Use it as a filling @29-29˚C. Ruby Raspberry Ganache Ingredients: 200g cream 35% 160g raspberry puree 40g glucose 40g dextrose 60g sorbitol 510g Callebaut Ruby RB1 Chocolate 60g butter Preparation: Bring cream, puree, glucose, dextorese and sorbitol to boil. Pour over the mixture into Ruby chocolate. Add butter and blend the mixture with hand blender. Leave to cool down. Fill the pre-prepared mould @28-29˚C. Melted chocolate Ingredients: 150g Callebaut Cocoa Butter Callets 350g Callebaut Ruby RB1 Chocolate 3g red liposoluable coloring powder Preparation: Melt Ruby chocolate and Cococa butter together. Add coloring and process with belnder. Construction and finishing: • Use Ruby Triangel shape mold. • Fill the mould with tempered Ruby Chocolate to make a shell. • Pipe the jell into shell and let it set. • Pipe the Ruby ganache on top of the jel and let it set . • Close the mould with tempered Ruby Chocolate. • Spray with Ruby spray prep.
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