RASPBERRY INSPIRATION SILLON | Valrhona
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 ga
Ingredients
- 230g European style butter
- 340g Brown sugar
- 340g Flour
- 70g Egg whites
- 4g Vanilla powder
- 125g Whole UHT milk
- 20g Inverted sugar
- 205g RASPBERRY INSPIRATION
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