Entremets Paradoxe Valrhona 40 Years Of Guanaja | Valrhona

Ingredients

• 265 g Organic buckwheat flour
• 50 g Cornstarch
• 275 g Unsalted butter
• 1.5 g Fleur de sel from Guérande
• 100 g Eggs
• 90 g Confectioners’ sugar
• 400 g Whole blanched almonds
• 400 g Buckwheat groats
• 100 g Sugar
• 150 g Mineral water
• 112 g Grapeseed oil
• 6 g Fleur de sel de Guérande
• 15 g Cocoa butter
• 200 g Guanaja 70%
• 85 g Unsalted butter
• 80 g Egg yolks
• 45 g Sugar (1)
• 120 g Egg whites
• 40 g Sugar (2)
• 100 g Guanaja 70%
• 10 g Soy & khorasan powder (La Maison du Koji)
• 350 g Cream 35% (1)
• 105 g Cream 35% (2)
• 65 g Dark chocolate chips with soy powder and khorasan