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    Ruby Financier

    Uploaded by

    parvender

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Ruby Financier

    Uploaded by

    parvender
    495 views3 pages

    Original Title

    Ruby-Financier

    Copyright

    © © All Rights Reserved

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    PDF, TXT or read online from Scribd

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    Copyright:

    © All Rights Reserved
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    Download as pdf or txt
    495 views3 pages

    Ruby Financier

    Uploaded by

    parvender

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 3

    RUBY FINANCIER  RECIPE BY

    KIRSTEN TIBBALLS
    Join Kirsten as she recreates her stunning Ruby Financier, as seen on
    MasterChef Australia. Raspberry and Ruby chocolate financier topped with PB&J
    cream and finished with freeze dried raspberries and a Ruby chocolate lattice
    tube. 
    INTERMEDIATE

    LATTICE TUBE

    PB&J CREAM

    50 MINS
    RASPBERRY AND RUBY FINANCIER

    CREATED WITH FASHION ECLAIR80 SILICON MOULD

    MAKES 20

    RASPBERRY AND RUBY FINANCIER


    METHOD
    INGREDIENTS

    Heat the oven to 165˚C (329˚F). Create a Beurre Noisette by


    350g (12.35oz) unsalted butter
    boiling the butter until it becomes a golden-brown colour. Strain
    420g (14.82oz) caster (superfine) sugar
    the Beurre Noisette into a bowl and allow to cool to at least
    215g (7.58oz) almond meal (ground almonds)
    50˚C (122˚F). In the bowl of a stand mixer fitted with a paddle
    90g (3.17oz) plain (all-purpose) flour
    attachment, add the sugar, almond meal and plain flour and mix
    7g (0.25oz) lemon zest
    to combine. Add in the lemon zest, juice and egg white and con-
    15g (0.53oz) fresh lemon juice
    tinue to mix on low speed. Gradually add the Beurre Noisette
    305g (10.76oz) egg whites
    and mix until completely incorporated. Gently fold through the
    175g (6.17oz) Callebaut Ruby RB1 Chocolate
    Ruby chocolate and raspberries. Place the silicon mould onto a
    47.3%, roughly chopped
    baking tray. Transfer the batter into a piping bag and pipe into
    190g (6.7oz) fresh raspberries
    the mould until it reaches the top and level off with an angled
    EQUIPMENT palette knife. Bake in the pre-heated oven for between 15-18
    minutes. Allow to cool at room temperature before placing in the
    stand mixer, optional freezer for a minimum of 2 hours. Once frozen, use a serrat-
    spatula ed edged knife to trim the tops off, making them level with the
    sieve silicon mould. Unmould the financiers and allow them to defrost
    disposable piping bag in the refrigerator.
    Fashion Eclair80 Silicon Mould
    aluminium baking tray
    small angled palette knife

    Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au


    Copyright ©2020 Savour Chocolate & Patisserie School. All rights reserved.
    PB&J CREAM
    METHOD
    INGREDIENTS

    In a saucepan, combine the water, vanilla bean paste, sugar and


    40g (1.41oz) water
    salt and bring to the boil. Meanwhile, place the Ruby chocolate
    5g (0.18oz) Heilala Vanilla Bean Paste
    and peanut butter into a bowl and set aside. Once boiled, pour
    80g (2.82oz) caster (superfine) sugar
    the syrup over the chocolate and peanut butter and whisk to
    1g (0.04oz) sea salt
    combine. Add 1-2 drops of the pink gel paste and continue to
    50g (1.76oz) Callebaut Ruby RB1 Chocolate
    whisk until the colour is completely incorporated. Add the butter
    47.3%
    one piece at a time and whisk after each addition until complete-
    100g (3.53oz) smooth peanut butter
    ly incorporated. Allow the ganache to cool to between 32-34˚C
    1- 2 drops Dusty Pink Americolor Gel Paste,
    (90-93˚F) at room temperature or over an ice bath before folding
    optional
    through the semi-whipped cream. Allow the mixture to firm up by
    15g (0.53oz) unsalted butter, cubed
    placing it in the refrigerator for approximately 30 minutes.
    200g (7.05oz) fresh cream 35% fat, semi-
    whipped
    EQUIPMENT

    spatula
    whisk
    thermometer

    LATTICE TUBE

    INGREDIENTS METHOD

    150g (5.29oz) Callebaut Ruby RB1 Chocolate Temper the Ruby chocolate ( see our online video for
    47.3%, tempered instructions). Using a paper piping bag ( see our online
    video for instructions), pipe the chocolate in a circular motion
    EQUIPMENT over 2 thirds of the acetate rectangle as demonstrated in
    the video. Before the chocolate sets, lift the acetate rect-
    spatula
    angle and transfer it to a clean section of the workbench.
    thermometer
    disposable piping bag Once the chocolate is set to touch roll it around the Teflon
    acetate sheets, cut to 160mm x 130mm rod, secure the tube with a piece of tape and slide it off
    rectangles the rod immediately. Set aside at room temperature and
    Teflon rod or PVC pipe 20mm in diameter then place it into the refrigerator 5 minutes prior to use.

    ASSEMBLY
    METHOD
    INGREDIENTS

    Transfer the PB&J cream to a piping bag fitted with a 10mm


    freeze dried raspberries, for dusting
    plain piping tube and pipe in a coil pattern on top of the
    EQUIPMENT financier. Sieve the freeze dried raspberries over the top of the
    cream. Gently remove the lattice tubes from the acetate as
    spatula demonstrated in the video and place them, seam side down, on
    disposable piping bag top of the piped PB&J cream.
    10mm plain piping tube
    sieve

    Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au


    Copyright ©2020 Savour Chocolate & Patisserie School. All rights reserved.

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