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Recipe makes 24 fingers
Recipe Step by Step
Step01
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 white has a liquid consistency). Spread the results out thinly between two sheets of baking paper.
Step02
Yuzu Inspiration Ganache
80g Whole UHT milk
10g inverted sugar
265g INSPIRATION YUZU
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 between two large sheets of confectionery dipping paper (product ref. 12675) to a thickness of about 2mm.
Freeze.
Prepare the ganache and put it in the refrigerator.
Once it has completely cooled, cut out 12 x 2cm rectangles of cookie crunch.
Put these on a micro-perforated silicone baking mat.
Bake at 300°F (150°C) for approx. 15 minutes.
Leave to cool, then use a piping bag with a 6mm-diameter nozzle to make a strip of approx. 8g of ganache on two out of three rectangles.
Place the rectangles one on top of the other so that you obtain three layers of crunch and two layers of ganache. Make a thin layer of pre-set fruit ouverture to go on top, then turn it out onto a printed sheet.