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.
Used products: Crispy Layer
52 gbuckwheat oil
95 groasted buckwheat
Preparation: Crispy Layer
Mix together melted chocolate, hazelnut paste and buckwheat oil.
Add Pailleté Feuilletine™ and roasted buckwheat.
Used products: Caramel Filling
125 gbrown sugar
Preparation: Caramel Filling
Make dry caramel with sugar.
Add cream and butter, and mix well.