HUKAMBI 53% CREAMY GANACHE
- 150g UHT Whole Milk
- 5g Potato Starch
- 150g HUKAMBI
- Mix together a small portion of the cold milk with the potato starch, and set aside. Heat the remaining milk to 85/90°C and combine it with the milk-starch mixture. Put everything back in the cooking appliance and bring to a boil. Gradually combine the hot liquid starch with the chocolate. Immediately mix using an immersion blender to make a perfect emulsion. Pour the ganache into a container and leave to set in the refrigerator for 12 hours.
BUCKWHEAT SUGAR-COATED SHORTBREAD
- 400g European-style Butter
- 160g Confectioner’s Sugar
- 250g Buckwheat Flour
- 250g All-purpose Flour
- 1g Fine Salt
- 50g Whole Eeggs
- Combine the dry butter and sifted dry ingredients and salt. Add the eggs. Once the mixture is homogeneous, spread the shortbread between two sheets to a thickness of 3mm. Store in the refrigerator.
HUKAMBI 53% FLAN MIX
- 150g Sugar
- 75g Cornstarch
- 750g UHT Whole Milk
- 750g Cream 35%
- 450g HUKAMBI
- Mix the sugar with the cornstarch. Heat the milk and cream to 50°C then add the sugar and starch mix. Bring to a boil. Make an emulsion with the couverture. Immediately mix using an immersion blender to make a perfect emulsion.
BUCKWHEAT PRALINÉ
- 120g Buckwheat Seed
- 60g Whole Raw Almonds
- 90g Sugar
- 30g Grape Seed Oil
- Toast the buckwheat seeds and raw almonds at 160°C. Make a dry caramel with the sugar, then pour it over the toasted nuts on a silicone mat. Once the nuts have cooled, mix them in a food processor, then add the grape seed oil. The praliné must have a firm, shiny texture that is suitable for a piping bag. Set aside.
Assembly and finishing
Make the creamy ganache and set it aside in the refrigerator. Make the buckwheat sugar-coated shortbread. Grease some rings (12cm diameter, 4.5cm deep) and coat them with brown sugar. Cut the sugar-coated shortbread into shape, then push each one into a ring. Use some parchment paper to cover the rings and fill their middles with rice or peas. Bake for 15 minutes at 155°C, then remove the rice or peas. Bake again at 155°C for 15 minutes, then leave to cool. Make the flan mix. Pour it into the buckwheat shortbread cases, cover the surface with plastic wrap and leave to cool in the refrigerator. Bake for 25 minutes at 165°C. Set aside and store in the refrigerator. Make the fruit and nut praliné. Put your chocolate decorations in place. Using a palette knife, spread some melted Hukambi couverture into a thin layer on a cold marble surface. Before it sets, make some couverture shavings by scraping the edge of a 3cm cutter across the surface towards you. Store them in a chocolate cupboard at 16°C with a humidity level of 65%. Sprinkle the edges of the flan with decorative confectioner’s sugar. Spread 80g of creamy ganache over the flan. Using a piping bag without a nozzle, pipe some dabs of buckwheat praliné onto the creamy ganache. Add the chocolate decorations so the praliné is still visible underneath and season with fleur de sel and kasha seeds.
