RASPBERRY INSPIRATION SILLON

Snacking cakes

Made with: STRAWBERRY INSPIRATION

Steps: 2

An original recipe by Rémi Montagne Pastry Chef at L’École Valrhona

Recipe makes 24 fingers

Recipe steps

CRUNCH

  • 230gEuropean style butter
  • 340gBrown sugar
  • 340gFlour
  • 70gEgg whites
  • 4gVanilla powder
  1. Mix all the ingredients together (make sure the egg whites retain a liquid consistency). Spread out thinly between two baking sheets.

INSPIRATION DESSERT GANACHE

  • 125gWhole UHT milk
  • 20gInverted sugar
  • 205graspberry inspiration
  1. 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.

Assembly and finishing

Make the crunch and spread it between two large sheets of confectionery dipping paper (product ref. 12675) to a thickness of about 2mm.

Freeze.

Prepare the ganache and put it in the refrigerator.

Once it has completely cooled, cut out 12 x 2cm rectangles of cookie crunch.

Put these on a micro-perforated silicone baking mat.

Bake at 300°F (150°C) for approx. 15 minutes.

Leave to cool, then use a piping bag with a 6mm-diameter nozzle to make a strip of approx. 8g of ganache on two out of three rectangles.

Place the rectangles one on top of the other so that you obtain three layers of crunch and two layers of ganache. Make a thin layer of pre-set fruit couverture to go on top, then turn it out onto a printed sheet.

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