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.