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 DARK COUVERTURE - INAYA™ 65% - PISTOLS - 20KG BOX 100g Chocolate MILK COUVERTURE - PAPOUASIE 35% - PISTOLS - 2.5KG BAG 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™ 41% - PISTOLS - 20KG BOX 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