STRAWBERRY SILLON | Valrhona
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 th
Ingredients
- 230g european butter
- 340g brown sugar
- 340g flour
- 70g egg whites
- 4g vanilla powder
- 125g Whole milk
- 20g Invert sugar
- 205g 15391 (INSPIRATION FRAISE FEVE 3KG)
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