Praline mould Buckwheat Nuit Blanche Ganache
Bring the cream to the boil, add the buckwheat and leave to steep for approx. 12 hours. Bring to the boil again, then strain. Add the butter, sorbitol and vanilla pulp and heat to 80°C. Pour the mixture over the couverture, melt it and blend with a hand-held blender. Leave to cool to 29°C, then fill.
Coat the moulds with tempered CARMA® Milk Couverture. Fill with ganache and leave to set for a minimum of 8 hours. Seal with couverture.
Leave to set, then remove from the mould.