Sakambi Recipe


Made with Hukambi 53%

A original recipe created by Arthur Gavelle

4 steps

Makes six Ø 12cm desserts

Recipe Step by Step



150 g UHT whole milk 
5 g Potato starch
150 g HUKAMBI 53%
305 g Total weight 

Mix together a small portion of the cold milk with the potato starch, and set aside.
Heat the remaining milk to 185-195°F (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.


400 g European-style butter 
160 g Confectioner's sugar 
250 g Buckwheat flour 
250 g All-purpose flour
1 g fine salt
50 g Whole eggs 
1,111 g Total weight 

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.


150 g Caster sugar
75 g Cornstarch
750 g UHT whole milk
750 g Heavy cream 36%
450 g HUKAMBI 53%
2,175 g Total weight

Mix the sugar with the cornstarch.
Heat the milk and cream to 120°F (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.
Leave to cool in the refrigerator, then bake it for 25 minutes at 330°F (165°C)


120 g Buckwheat seeds
60 g Whole raw almonds
90 g Caster sugar
30 g Grape seed oil
300 g Total weight 

Roast the buckwheat seeds and raw almonds at 320°F (160°C).
Make a dry caramel with the sugar, then pour it over the roasted nuts on a silicone sheet.
Once the nuts have cooled, mix them in a Robot Coupe 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

Sakambi Recipe

As needed European-style butter
As needed Brown sugar
As needed HUKAMBI 53%
As needed Moisture resistant confectioner’s sugar
As needed Fleur de sel
As needed Roasted hulled kasha buckwheat

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 310°F (155°C), then remove the rice or peas. Bake again at 310°F (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 330°F (165°C). Set aside and store in the refrigerator.
Make the buckwheat 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 61°F (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. 

Meet the Chef
Pastry Chef Instructor at Tain l’Hermitage

Arthur Gavelle

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