PASSIONFRUIT SILLON
lngredients: PASSION FRUIT INSPIRATION
Procedures: 2
An original recipe by Rémi Montagne Pastry Chef - École Valrhona
CRUNCH
- 230g Dry butter 84%
- 340g Brown sugar
- 340g flour
- 70g egg whites
- 4g vanilla powder
- Mix all the ingredients together (make sure the egg whites retain a liquid consistency). Spread out thinly between two sheets of baking paper.
PASSIONFRUIT INSPIRATION DESSERT GANACHE
- 80g Whole UHT milk
- 8g inverted sugar
- 265g PASSION FRUIT INSPIRATION
- Heat the milk and the inverted sugar. Slowly pour this mixture over the melted couverture. Immediately mix using an electric mixer to make a perfect emulsion. Set aside.