Grasshopper Wind
- Level:
-
Difficult
Blackcurrant Ganache
Used products: Blackcurrant Ganache
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5.3 ozFruit'Purée Blackcurrant Capfruit
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5.5 ozcream
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2.1 ozinvert sugar
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3.4 ozglucose syrup
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3.5 ozCHM-Q3720
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1.4 ozbutter
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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1.8 ozbuckwheat oil
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3.4 ozroasted 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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5.6 ozcream
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4.4 ozbrown sugar
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1.4 ozbutter
Preparation: Caramel Filling
Make dry caramel with sugar.
Add cream and butter, and mix well.
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