Ruby Clouds
Luscious raspberry and violet pâte de fruits covered in vanilla guimauve and ruby chocolate.
Ingredients
| general.ingredients.name | general.ingredients.amount |
|---|---|
| butter for croissants | 110g |
| salt | 2g |
| icing sugar | 70g |
| almond powder | 25g |
| vanilla powder | 1g |
| whole egg | 35g |
| flour | 190g |
| raspberry purée | 100g |
| sugar | 435g |
| pectin glaze | 2.5g |
| violet sugar | 100g |
| glucose | 20g |
| citric acid (50% water) | 1.5g |
| gelatine powder | 13g |
| water | 285g |
| glucose powder | 120g |
| dextrose powder | 180g |
| egg white | 210g |
| vanilla pod | 1 |
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Almond pâte sablée
110g butter for croissants - 2g salt - 70g icing sugar - 25g almond powder - 1g vanilla powder - 35g whole egg - 190g flour
Blend the butter, salt and icing sugar in a stand mixer. Add the whole egg and mix. Add all the other ingredients and mix. Store overnight in the fridge. Roll out at 2mm. Cut out a round disk of 5 cm and bake for 6 min at 210°C.
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Raspberry and violet pâte de fruits
100g raspberry purée - 10g sugar - 2.5g pectin glaze - 100g violet sugar - 20g glucose - 1.5g citric acid (50% water)
Mix the pectin glaze and sugar. Heat the raspberry purée to 60°C. Add the pectin and sugar mixture and boil for 3 min. Add the violet sugar and glucose. Boil to 107°C. Add the citric acid. Pour into a flexible round mould of 2 cm. Store overnight at room temperature. Place on top of the almond pâte sablée.
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Vanilla guimauve
13g gelatine powder - 45g water - 425g sugar - 120g glucose powder - 180g dextrose powder - 240g water - 210g egg white - 1 vanilla pod
Mix the gelatin powder and the water (45g) to make the gelatine mass. Boil the sugar, glucose powder, dextrose powder and water (240g) to 122°C. When the syrup reaches 112°C, start whisking the egg white and vanilla together. When the syrup reaches 122°C, gently pour the syrup over the whisked egg white and vanilla. Melt the gelatine mass and add this to the meringue. Whisk till the temperature reaches 40°C. Store overnight at room temperature. Cover with Ruby chocolate by Callebaut.
