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Grasshopper Wind - Lukasz Aniol

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Grasshopper Wind

  1. Boil together Fruit'Purée Blackcurrant Capfruit and glucose syrup.
  2. Add invert sugar and leave to cool to 35-40°C.
  3. Mix together with chocolate in cutter mixer.
  4. Add butter and emulsify.
  1. Mix together melted chocolate, hazelnut paste and buckwheat oil.
  2. Add Pailleté Feuilletine™ and roasted buckwheat.

Caramel Filling

160 g cream
125 g brown sugar
40 g butter

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