RASPBERRY SILLON
lngredients: RASPBERRY INSPIRATION
Procedures: 2
An original recipe by Rémi Montagne Pastry Chef at L’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 white has a liquid consistency). Spread the results out thinly between two sheets of baking paper.
RASPBERRY INSPIRATION GANACHE
- 125g Whole UHT milk
- 20g inverted sugar
- 205g STRAWBERRY 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.