Professional

Strawberry Sillon

Made with Strawberry Inspiration

An original recipe by Rémi Montagne

2 steps

Makes 24 fingers

Recipe Step by Step

Crunch

230g european butter
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 baking sheets.

Strawberry Inspiration Ganache

125g Whole milk
20g Invert sugar
205g INSPIRATION FRAISE

Heat the milk and invert sugar. Slowly pour this mixture over the melted STRAWBERRY INSPIRATION. Immediately mix with an immersion blender 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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