Grasshopper Wind

Grasshopper Wind


Blackcurrant Ganache

Used products: Blackcurrant Ganache

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

Preparation: Crispy Layer

Mix together melted chocolate, hazelnut paste and buckwheat oil.
Add Pailleté Feuilletine™ and roasted buckwheat.

Caramel Filling

Used products: Caramel Filling

  • 160 g
  • 125 g
    brown sugar
  • 40 g

Preparation: Caramel Filling

Make dry caramel with sugar.
Add cream and butter, and mix well.