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.