Yuzu Sillon

Made with Yuzu Inspiration

An original recipe by Rémi Montagne

2 steps

Recipe makes 24 fingers

Recipe Step by Step



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.

Yuzu Inspiration Ganache

80g Whole UHT milk
10g inverted sugar

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.
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.