Sift together the buckwheat flour and cornstarch. Warm the butter
to 60/65°F (16/18°C). Use a mixer fitted with a paddle attachment
to mix the ingredients in order. Spread the dough out to a depth of
4mm between two sheets of baking parchment and set aside at
40°F (4°C) for at least 12 hours. Cut into 2 rounds, each 18cm in diameter,
and bake at 330°F (165°C) for 35 minutes on a perforated
baking pan or a rack lined with a Silpain non-stick mat. Take out of the
oven and leave to cool.
1 round / dessert = approx. 350g uncooked

Place the almonds and buckwheat seeds on a baking pan lined with
baking parchment, taking care not to place them on top of each
other. Bake in a fan-assisted oven at 320°F (160°C) for 15 minutes.
In a saucepan, cook the sugar and water to 250°F (121°C). Pour the
cooked sugar over the warm roasted almonds and buckwheat seeds.
Mix to coat the nuts and seeds and caramelize over a medium heat.
Pour out onto a non-stick baking pan and leave to cool. Then crush
coarsely and blend in a food processor to make a smooth dough.
Drizzle on the Guérande fleur de sel and grapeseed oil and stir. Warm
the cocoa butter and add it to the praliné. Use immediately or set
aside for assembly.
NOTE: It is important to use the caramelized buckwheat seeds and
almonds as soon as they have been crushed, ground, and cooled.
Once they've been caramelized, they can't be stored, as they are
liable to absorb moisture and affect the quality of the praliné.
1 dessert = 150g praliné

Melt the couverture in a bain-marie and add the butter at 105°F
(40°C). In the bowl of a food processor fitted with a whisk attachment,
combine the egg yolks with the first portion of sugar(1) until they have
blanched. In another bowl fitted with a whisk attachment, whisk the
egg whites with all the sugar(2). Pour the blanched egg yolks over
the melted butter and couverture mixture and whisk to combine.
Using a spatula, add the stiffened egg whites and fold them in gently
until the mixture is light and smooth. Place 2 stainless steel rings
(18cm in diameter) on a baking pan lined with baking parchment
and put 150g of moist chocolate sponge in each one. Bake in a
fan-assisted oven at 320°F (160°C) for 15 minutes. Leave to cool
before assembly.
1 round / dessert = 260g uncooked sponge

Temper the chocolate and mix it with the soy and kamut flour. Spread
the tempered chocolate between two 40 x 60cm guitar sheets. Put a
plate on top to prevent the chocolate from distorting as it crystallizes.
Leave to set at 60°F (16°C) for at least 24 hours. Leave to rest at
40°F (4°C) for a few hours before chopping into small pieces. Use
immediately or store in an airtight box at 40°F (4°C).
1 dessert = 35g chocolate pieces (in the chantilly cream)

Melt the chocolate at 115°F (45°C) in a bain-marie. In the bowl of a
food processor fitted with a whisk attachment, whip the cream(1) until
it is light and airy. Remove from the bain-marie and mix the portion of
cream you haven’t whipped(2) with the melted chocolate (the mixture
should be at 115°F or 45°C). Fold in the cream in three stages. Add the
dark chocolate pieces and soy flour and use immediately.
NOTE: Make sure the ganache is the right temperature before mixing
in the whipped cream. This is important for your chantilly’s texture.
1 dessert = 280g chantilly cream

Mix the ingredients together and melt in a bain-marie. Blend with
an immersion blender, then strain through a chinois filter. Make sure
temperature does not exceed 115°F (45°C). Set aside, or pour into
spray gun container, ready to spray.
1 dessert = approx. 30g spray mix

Melt the chocolate at 95°F (35°C) in a bain-marie, add the grapeseed
oil and use an immersion blender to blend until smooth. Fill the molds
two-thirds full with chocolate, tapping them to get rid of any air
bubbles. Turn the molds out onto a stainless steel rack, then trim away
any excess with a small spatula before the chocolate crystallizes. Set
aside at room temperature for assembly.
1 dessert = 250g chocolate

Fill the molds with a layer of Guanaja dark chocolate chantilly cream
and use a spatula to line the edges, getting rid of any air bubbles. Put
in place the moist chocolate sponge round. Pipe on a thin layer of
chantilly cream, spread on 150g of buckwheat praliné, and place the
buckwheat shortcrust round on top. Smooth and freeze for approx.
4 hours before turning out. Store in plastic wrap at 0°F (-18°C).

Mix all the ingredients and use immediately or store at 40°F (4°C) before
use.
1 dessert = 10 to 15g gold glaze

Melt the black dark chocolate spray at 115°F (45°C) in a bain-marie.
Spray the desserts’ entire surface using a compressed-air or spray
gun. Using a paper cornet filled with gold glaze, fill the cracks in each
dessert, then place them on a presentation dish. Defrost at 40°F
(4°C) and remove from the refrigerator 2 hours before serving.

Mineral water, hot chocolate, coffee, vintage Banyuls, vintage Maury,
vintage Port