VALRHONA PEACH, DULCE DE LECHE & BUCKWHEAT HONEY ENTREMETS RECIPE BY CHEF CATHERINE MERA

Ingredients

• 351g Caraïbe 66% dark chocolate
• 87g Manjari 64% dark chocolate
• 250g melted butter
• 450g eggs
• 450g sugar
• 290g buckwheat flour
• 170g cornstarch
• 15g baking powder
• 250g almond powder
• 180g Charlevoix buckwheat honey
• 120g Ontario peaches
• 150g praliné
• 150g hazelnut paste
• 75g Bahibé 46% milk chocolate
• 150g feuilletine
• 50g crushed hazelnuts
• 30g butter
• 170g Dulcey 35% blond chocolate
• 2g gelatine
• 100g whole UHT milk
• 200g UHT cream 35%
• 1L white peach fruit purée
• 15g pectin NH
• 15g gelatin mass