For preparation 1 : whisking bowl, electric whisk
For preparation 2 : electric whisk, whisking bowl, sieve, spatula, metal non-stick mould, oven
For preparation 3 : heavy-bottomed milk pan, spatula, piping bag
For preparation 4 : milk pan, spatula
For preparation 5 : whisking bowl, spatula


Calvados Chantilly cream


  1. Mix the sugar, cream and vanilla seeds in the whisking bowl, then add the calvados and whip together until the desired consistency is reached.


Gluten-free chocolate biscuit


  1. Melt the hazelnut butter and chocolate in a whisking bowl over water and keep at about 45°C.
  2. Beat the egg whites, sugar and salt with an electric whisk.
  3. Add the egg yolks to the mixture in step 1 and mix well, then mix into the mixture in step 2.
  4. Sieve the corn starch and almond flour through a sieve and mix well with a spatula, place in a metal non-stick mould, preheat the oven to 190°C and bake at 180°C for 15-20 minutes.
  5. Cool and freeze.


Salted butter caramel


  1. Boil the whipping cream and vanilla pod in a heavy-bottomed milk pan and let it stand for 15 minutes.
  2. Cook the sugar and glucose until caramelized in another heavy-bottomed milk pan.
  3. Mix the mixture from steps 1 and 2 with a spatula and cook to 119°C. Remove from the heat and add the butter.
  4. Add the sea salt and mix.
  5. Place in a piping bag and set aside (there will be some left over from this recipe).


Caramelized buckwheat seeds


  1. Boil the vanilla seeds, sugar and water in a milk pan, add the buckwheat seeds and stir-fry with a spatula until they are golden brown.


Chocolate shell


  1. Melt the cocoa butter and chocolate in a bowl over water, add the buckwheat seeds and mix well with a spatula.
  2. The cocoa brittle shell solution should be used at a temperature of about 32°C.




  1. Dip the frozen chocolate cake from Preparation 2 bottom side down into the chocolate brittle shell solution with the top exposed.
  2. Whip the cream and cut out the saint-honoré spout shape from the piping bag and squeeze out the shape.
  3. Squeeze the caramel sauce from Preparation 3 into the gaps in the cream.
  4. Finish with a sprinkling of caramelized buckwheat seeds.