Professional

Passionfruit Sillon

Made with Passionfruit Inspiration

An original recipe by Rémi Montagne

2 steps

Makes 24 fingers

Recipe Step by Step

Crunch

230g Dry butter 84%
340g Brown sugar
340g flour
70g egg whites
4g vanilla powder

Mix all the ingredients together (make sure the egg whites retain a liquid consistency). Spread out thinly between two sheets of baking paper.

Passionfruit Inspiration Dessert Ganache

80g Whole UHT milk
8g inverted sugar
265g INSPIRATION PASSION

Heat the milk and the inverted sugar. Slowly pour this mixture over the melted couverture. Immediately mix using an electric mixer to make a perfect emulsion. Set aside.

Assembly and finishing

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 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 approx. 15 minutes.
Leave them to cool, then use a piping bag with a 6mm diameter nozzle to make a tube of approx. 8g of ganache over 2 out of every 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 pre-set fruit couverture to go on top, then turn it out onto a printed sheet.

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