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
More Like This
STRAWBERRY SILLON | Valrhona
valrhona.us
RASPBERRY INSPIRATION FLOWER | Valrhona
valrhona.us
RASPBERRY INSPIRATION MALINKO | Valrhona
valrhona.us
Yuzu Sillon | Valrhona Chocolate
valrhona.com
Inspiration Filo | Valrhona Chocolate
valrhona.com
RASPBERRY INSPIRATION ICE CREAM BAR | Valrhona
valrhona.us
Lovers’ Surprise | Valrhona Chocolate
valrhona.com
TROPICAL INSPIRATION | Valrhona
valrhona.us