Strawberry Sillon | Valrhona Chocolate
Make the crunch and spread it out between 2 large sheets of confectionery dipping paper to a thickness of approx. 2mm. Freeze. Prepare the ganache and stor
Ingredients
- 230g european butter
- 340g brown sugar
- 340g flour
- 70g egg whites
- 4g vanilla powder
- 125g Whole milk
- 20g Invert sugar
- 205g INSPIRATION FRAISE
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