Page 65 - Pastry & Baking Magazine

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11.
Ingredients for raspberry jam.
12.
Pour raspberry puree, fresh raspberries
sugar, and glucose in a pan.
13.
Combine pectin with sugar and add to
slightly warm contents in pan.
14.
Once jam has boiled for 2 minutes, add
lemon juice.
15.
Pour jam into a shallow dish and
refrigerate until needed
16.
Remove paper from refrigerated dough.
17.
Divide dough onto 2 pieces.
18.
Roll dough in between 2 Silpats.
19.
Process nibs and sugar until a fine
particle size is achieved.
20.
Cut dough into desired shapes working
quickly to keep dough cold.
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