YUZU SILLON
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
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.valrhona.us.
Cooking tools:
- Kitchen scale
- Hand mixer
- Saucepan
- Mixing bowl
- Offset spatula
- Parchment paper
- Oven
- Silicone baking mat
- Piping bag
- Chef's knife
- Cutting board
- Refrigerator
- Freezer
Ingredients
- 230g EUROPEAN BUTTER
- 340g Brown sugar
- 340g Flour
- 70g egg whites
- 4g vanilla powder
