RECIPE : Buckwheat Iced Parfait on shortbread

A wonderful and surprising alternative to end-of-meal ice cream or sorbet !

recipe from Gaston Houssais, Pastry Chef of Cazaudehore

For 4 people • Preparation & Cooking : 120 min • Difficulty : Medium

50g of butter,
265g of sugar,
1g of salt,
60g of flour,
3g of yeast powder,
6 egg yolks,
water,
50g minced almonds,
90g buckwheat,
15g of fluid cream,
200g whipped cream,
40g glucose syrup.

• Breton shortbread
  Mix dry together the butter, salt, flour, yeast powder and 80g of sugar until sanding. Add 1 egg yolk. Let stand 2 hours in the fridge.
  Then divide into 4 circles of 8cm, about ½ cm in height.
  Bake 10 minutes at 180 °
• Buckwheat praline
  Make a caramel with 75g of sugar and 25g of water. Just before coloring, add the chopped almonds and 50g buckwheat. Finish the coloring, spread in a thin layer on a plate and let cool.
  When cold, crush and chop the robot to obtain a paste.
• Ice-cream parfait with buckwheat
  Bake 100g of sugar with 25g of water at 120 °, pour over the remaining 5 egg yolks and whisk until cool. Separately, mix the praliné with buckwheat previously made with the liquid cream. First add the 2 preparations, then the whipped cream last. Spread in 4 circles of 8cm and 1cm in height and freeze immediately.
• Nougatine and buckwheat tile
  Make a caramel with 50g of sugar and glucose syrup, then add 40g of buckwheat at the end of cooking. Pour on a plate, let cool, then chop finely.
  Spread the powder on a baking mat and bake at 160 ° C for 7 minutes.
• Dressage
  On a shortbread, put a disc of frozen parfait, a rosette of whipped cream and pieces of nougatine buckwheat tile.

We would be more than pleased if you would like to share the result of your work with us on social medias (#Cazaudehore; @Cazaudehore; @RestoCazau) or by mail to gaetan@cazaudehore.fr !