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Recipe makes 24 fingers
Recipe Step by Step
230g Dry butter 84%
340g Brown sugar
70g Egg whites
4g Vanilla powder
Raspberry Inspiration Ganache
125g Whole UHT milk
20g inverted sugar
205g INSPIRATION FRAMBOISE
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.
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.