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Travel cakes
YUZU SILLON
Made with PASSION FRUIT INSPIRATION
An original recipe by Rémi Montagne Pastry Chef at L’École ValrhonaRecipe makes 24 fingers
2 stepsRecipe Step by Step
Step01
CRUNCH
230g EUROPEAN BUTTER
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.
Step02
YUZU INSPIRATION GANACHE
80g Whole milk
10g Inverted sugar
265g YUZU 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.
Assembly and finishing
Make the crunch and spread it between two large sheets of confectionery dipping paper 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 150°C (300°F) 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 ouverture to go on top, then turn it out onto a printed sheet.