Serving Size: Approximately 24 fingers
Ingredients (You need the following ingredients) for Crunch:
- 230g Dry Butter 84%
- 340g Brown Sugar
- 340g Flour
- 70g Egg Whites
- 4g Vanilla Powder
Ingredients (You need the following ingredients) for Crunch:
- 125g Whole UHT Milk
- 20g Inverted Sugar
- 205g Inspiration Raspberry
Preparation For Crunch:
- 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.
Preparation For Raspberry Inspiration Ganche:
- 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 couverture to go on top, then turn it out onto a printed sheet.