STRAWBERRY SILLON
lngredients: STRAWBERRY INSPIRATION
Procedures: 2
An original recipe by Rémi Montagne Pastry Chef - École Valrhona
CRUNCH
- 230g european butter
- 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 baking sheets.
STRAWBERRY INSPIRATION GANACHE
- 125g Whole milk
- 20g Invert sugar
- 205g STRAWBERRY INSPIRATION
- Heat the milk and invert sugar.
- Slowly pour this mixture over the melted STRAWBERRY INSPIRATION.
- Immediately mix with an immersion blender to make a perfect emulsion.
- Set aside.