STRAWBERRY SILLON

Bar and Bouchées

Made with: STRAWBERRY INSPIRATION

Steps: 2

An original recipe by Rémi Montagne, l'École Valrhona Pastry Chef

Makes 24 fingers

Recipe steps

CRUNCH

  • 230geuropean butter
  • 340gbrown sugar
  • 340gflour
  • 70gegg whites
  • 4gvanilla powder
  1. Mix all the ingredients together (make sure the egg whites retain a liquid consistency).
  2. Spread out thinly between two baking sheets.

STRAWBERRY INSPIRATION GANACHE

  1. Heat the milk and invert sugar.
  2. Slowly pour this mixture over the melted STRAWBERRY INSPIRATION.
  3. Immediately mix with an immersion blender to make a perfect emulsion.
  4. Set aside.

Assembly and finishing

Make the Crunch and spread it out between 2 large sheets of acetate paper to a thickness of around 2mm. Freeze. Prepare the Ganache and store in the refrigerator. Once it has completely cooled, cut out 12 x 2cm rectangles of Crunch. Put these on a micro-perforated silicone baking mat. Bake at 150°C (300°F) for about 15 minutes. Let cool, then use a piping bag with a 6mm nozzle to make a tube of about 8g of Ganache over 2 out of 3 rectangles. 
Place the rectangles one on top of the other to obtain 3 layers of Crunch and 2 of Ganache.
Make a thin layer of tempered STRAWBERRY INSPIRATION to go on top, then turn it out onto a printed sheet.

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