PASSION 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
- 80g whole milk
- 8g invert sugar
- 265g
More Like This
PASSION SILLON | Valrhona
valrhona.us
STRAWBERRY SILLON | Valrhona
valrhona.us
STRAWBERRY SILLON | Valrhona
valrhona.us
YUZU SILLON | Valrhona
valrhona.us
Passionfruit Sillon | Valrhona Chocolate
valrhona.com
Strawberry Sillon | Valrhona Chocolate
valrhona.com
Passionfruit Sillon | Valrhona Chocolate
valrhona.com
YUZU SILLON | Valrhona
valrhona.us