Raspberry Sillon | Valrhona Chocolate
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
Ingredients
- 230g Dry butter 84%
- 340g Brown sugar
- 340g Flour
- 70g Egg whites
- 4g Vanilla powder
- 125g Whole UHT milk
- 20g inverted sugar
- 205g INSPIRATION FRAMBOISE
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