Grasshopper Wind

level 1

Preparation	Ingredients
Preparation 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.	Ingredients 150g Fruit'Purée Blackcurrant Capfruit 155g cream 60g invert sugar 95g glucose syrup 150g Pureté Inaya™ 100g Chocolate Papouasie 40g butter

Preparation	Ingredients
Preparation Mix together melted chocolate, hazelnut paste and buckwheat oil. Add Pailleté Feuilletine™ and roasted buckwheat.	Ingredients 160g Pureté Milk couverture - Alunga™ - pistols - 20kg bag 80g Pure paste Pure Paste - 100% Hazelnuts - paste - 5kg bucket 52g buckwheat oil 52g Inclusion - Pailleté Feuilletine™ - pieces of crispy Brittany crepe - 2.5kg bag 95g roasted buckwheat

Preparation	Ingredients
Preparation Make dry caramel with sugar. Add cream and butter, and mix well.	Ingredients 160g cream 125g brown sugar 40g butter