Yuzu sillon

Name: Yuzu sillon
Ingredients: 230 g Dry butter 84%; 340 g Flour; 340 g Brown sugar; 70 g Egg whites; 80 g Milk; 10 g inverted sugar; 265 g Inspiration yuzu fèves; 4 g Vanilla powder

Make the most delicious pastries with these surprising chocolate fève flavors from Valrhona.

Ingredients

230gDry butter 84%

340gFlour

340gBrown sugar

70gEgg whites

4gVanilla powder

80gMilk

10ginverted sugar

265gInspiration yuzu fèves

Preparation

Mix all ingredients. Make sure the egg white is liquid.
Spread the mixture over two sheets of baking paper and freeze.

Heat the milk and the inverted sugar.

Cut rectangles of 12 x 2 cm from the crunch and place them on a baking mat.
Bake the crunch for about 15 minutes at 150°C in the oven and then let them cool.
Put the ganache in a piping bag with a 6 mm nozzle.
Pipe a strip of about 8 grams of ganache onto two rectangles of crunch and stack them on top of each other. Finish with a third layer of crunch.
Make a thin layer of fruit couverture and pour this over the top layer of crunch.