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Made with STRAWBERRY INSPIRATION
An original recipe by Rémi Montagne, l'École Valrhona Pastry ChefMakes 24 fingers2 steps
Recipe Step by Step
230g european butter
340g brown sugar
70g egg whites
4g vanilla powder
Spread out thinly between two baking sheets.
STRAWBERRY INSPIRATION GANACHE
125g Whole milk
20g Invert sugar
205g 15391 (INSPIRATION FRAISE FEVE 3KG)
Slowly pour this mixture over the melted STRAWBERRY INSPIRATION.
Immediately mix with 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 150°C (300°F) 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 of Crunch and 2 of Ganache.Make a thin layer of tempered STRAWBERRY INSPIRATION to go on top, then turn it out onto a printed sheet.