Grasshopper Wind
- Level:
-
Difficult
Blackcurrant Ganache
Used products: Blackcurrant Ganache
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150 gFruit'purée blackcurrant capfruit
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155 gCream
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60 gInvert sugar
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95 gGlucose syrup
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100 gChm-q3720
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40 gButter
Preparation: Blackcurrant Ganache
Boil together Fruit'Purée Blackcurrant Capfruit and glucose syrup.
Add invert sugar and leave to cool to 35-40°C.
Mix together with chocolate in cutter mixer.
Add butter and emulsify.
Crispy Layer
Used products: Crispy Layer
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80 gNpn-ha1by
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52 gBuckwheat oil
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95 gRoasted buckwheat
Preparation: Crispy Layer
Mix together melted chocolate, hazelnut paste and buckwheat oil.
Add Pailleté Feuilletine™ and roasted buckwheat.
Caramel Filling
Used products: Caramel Filling
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160 gCream
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125 gBrown sugar
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40 gButter
Preparation: Caramel Filling
Make dry caramel with sugar.
Add cream and butter, and mix well.
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