Teatime and Viennoiseries

RASPBERRY INSPIRATION SILLON

An original recipe by Rémi Montagne Pastry Chef at L’École ValrhonaRecipe makes 24 fingers

2 steps

Recipe Step by Step

CRUNCH

230g European style 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.

INSPIRATION DESSERT GANACHE

125g Whole UHT milk
20g Inverted sugar
205g RASPBERRY 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.

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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