Bonbon rubis

Pastry recipe
Antony Fernandez

Antony Fernandez

Pastry Chef
Executive Pastry Chef at The Ritz-Carlton Hotel, Manama, Bahrein
  1. Red pepper-raspberry caramel filling


    • Frozen vegetable purée 100% : Red pepper - 100g
    • Frozen fruit purée 100% : Raspberry - 100g
    • Sugar - 300g
    • Glucose - 140g
    • Crème fraîche - 400g
    • Butter - 90g

    Make a caramel with the sugar and the glucose.
    Deglaze with the cream and heat to 110 °C.
    Then add the boiled fruit purees and heat to
     109 °C. Add the butter. Leave to cool before filling the chocolate moulds.

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