PARADOX DESSERT

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

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