YUZU SILLON | Valrhona
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 t
Ingredients
- 230g EUROPEAN BUTTER
- 340g Brown sugar
- 340g Flour
- 70g egg whites
- 4g vanilla powder
- 80g Whole milk
- 10g Inverted sugar
- 265g YUZU INSPIRATION
More Like This
Yuzu Sillon | Valrhona Chocolate
valrhona.com
STRAWBERRY SILLON | Valrhona
valrhona.us
Strawberry Sillon | Valrhona Chocolate
valrhona.com
Passionfruit Sillon | Valrhona Chocolate
valrhona.com
RASPBERRY INSPIRATION SILLON | Valrhona
valrhona.us
Chocolate bonbon éclat d’or yuzu | Valrhona Chocolate
valrhona.com
YUZU Symphony | Valrhona
valrhona.us
STRAWBERRY SILLON | Valrhona
valrhona.us