You are using an outdated browser. Please upgrade your browser to improve your experience and security.
Made with PASSION FRUIT INSPIRATION
An original recipe by Rémi Montagne, L'École Valrhona Pastry Chef.Yields 24 fingers.2 steps
Recipe Step by Step
230g european butter
340g brown sugar
70g egg whites
4g vanilla powder
Spread out thinly between two sheets of parchment paper.
PASSION FRUIT INSPIRATION DESSERT GANACHE
80g whole milk
8g invert sugar
265g PASSION FRUIT INSPIRATION
Slowly pour this mixture over the melted PASSION FRUIT INSPIRATION.
Immediately mix using an immersion blender to make a perfect emulsion.
Assembly and finishing
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 the refrigerator. Once it has completely cooled, cut out 12 x 2cm rectangles of Crunch. Put these on a micro-perforated silicone baking mat. Bake at 300°F (150°C) for about 15 minutes. Let cool, then use a piping bag with a 6mm nozzle to make a tube of about 8g of Ganache over 2 out of 3 rectangles. Place the rectangles one on top of the other to obtain 3 layers ofCrunch and 2 of Ganache.Make a thin layer of tempered PASSION FRUIT INSPIRATION to go on top, then turn it out onto a printed sheet.