I. COMPOSITION
- Buckwheat praliné
- Chocolate crémeux
- Gavottes
- Whipped chocolate
- Honey ice cream
- Caramelised buckwheat
II. BUCKWHEAT PRALINÉ
- 45 g buckwheat
- 15 g almonds, skins on
- 42 g caster sugar
- 0.3 g fleur de sel
- Grapeseed oil, as required
PROCESS
- Toast the buckwheat and almonds at 160°C
- Boil the sugar to 180°C and pour over the buckwheat and almonds
- Once cold, blend in a processor with the fleur de sel
- Add grapeseed oil if required
III. CHOCOLATE CRÉMEUX
- 54 g milk
- 54 g cream
- 5.4 g sugar
- 13 g egg yolk
- 80 g Okapi 65 Signature Origin dark couverture chocolate
PROCESS
- Heat the milk and cream together
- Make a custard using the egg yolk and sugar mixture and pour onto the chocolate, stirring continuously
IV. GAVOTTE
- 200 g water
- 20 g butter
- 1.5 g fine salt
- 40 g icing sugar
- 21 g pastry flour (type 45)
- 47 g egg white
PROCESS
- Bring the water, butter and salt up to the boil
- Pour into the icing sugar and flour mixture in 3 stages
- Add the egg whites, stirring continuously
- Spread the gavotte mixture onto a lightly greased baking tray
- Bake for 12 minutes at 160°C
- Once cool, cut into 6 x 3 cm rectangles
- Place the gavottes back in the oven for a short time, then roll around a tube with a 1.5 cm diameter
V. WHIPPED CHOCOLATE
- 125 g cream (35% fat)
- 110 g Okapi 65 Signature Origin dark couverture chocolate
- 130 g egg whites
PROCESS
- Bring the cream up to the boil and pour over the chocolate
- Mix together, then add the egg whites, stirring continuously
- Once cooled, pour into a whipped cream dispenser and add two chargers
VI. HONEY ICE CREAM
- 267 g milk
- 27 g cream
- 13 g powdered cream
- 43 g egg yolk
- 20 g butter
- 2.4g stab 2000 ice cream stabiliser
- 13 g ‘Hot Lemon’ habanero honey
- 51 g acacia honey
PROCESS
- Make a custard, then add the butter and two types of honey
- Blend together and pour into a Pacojet
VII. CARAMELISED BUCKWHEAT
- 100 g buckwheat
- 75 g sugar
- 50 g water
PROCESS
- Roast the buckwheat at 160°C
- Make a syrup using the sugar and water
- Pour the syrup over the buckwheat and allow to cool
- Drain and caramelise in the oven
TO SERVE
Put two gavottes next to each other and fill with whipped chocolate. Pipe the chocolate crémeux on top, followed by a layer of buckwheat praliné. Add the caramelised buckwheat, top with a quenelle of honey ice cream, several drops of chilli honey and a few marigold flowers.
