Inverse Buckwheat Puff Pastry
- The day before, mix the butter and flour.
- Roll out into a 2 cm high rectangle.
- The day before, create the détrempe dough using a mixer with a dough hook attachment: adding all the ingredients in the order given and mix until a ball has formed.
- Roll out into a square and refrigerate.
- The same day, roll out the butter/flour rectangle, so that it is bigger than the square of détrempe dough.
- Fold the rectangle over the dough and press on all sides to seal. Repeat this 5 times, letting the pastry rest for 30 minutes between each turning.
- Roll the dough into a thin sheet (about 3 mm high).
- Place in the freezer in order to maintain its shape in baking. Bake at 170°C for 25 min.
- Cut a 16 cm diameter disc, turn over, sprinkle with icing sugar and put in the oven a few minutes at 215°C to melt all the sugar.
- Let it cool.
- Bring the milk, water, salt, butter and grapeseed oil to a boil. Add the flour, let it rest one minute and transfer to a mixer fitted with a paddle attachment. Add the eggs incrementally.
- Using a pastry bag fitted with an 8 mm tip, pipe 3 g. choux pastry onto a non-stick baking sheet.
- Place in the freezer.
- Heat the purée of figs to 50°C, add the agar agar and bring to 80°C. Pour into jar and refrigerate.
- Once cooled, mix until a smooth and refrigerate.
- Cut the figs into 1 cm cubes, and then add the Fig Agar and the finely chopped shiso.
- Bring the milk and cream to a boil.
- Add the shiso and allow the mixture to become a vibrant green.
- In the meantime, mix the egg yolks and sugar. Add these to the infusion and bring to a boil. Add the gelatin that was previously softened in cold water and mix.
- Then refrigerate.
- In a pan, heat the ingredients to 160°C.
Vanilla Chantilly Cream
- Heat 100g cream with the sugar and vanilla.
- Allow to infuse for 20 minutes.
- Strain into the remaining cream.
- Sprinkle the choux pastry with the glaze.
- Bake at 180°C for 12 minutes.
- Let the choux pastry cool.
- Once cool, fill half the choux with the fig agar and half with the shiso custard.
- Glaze the choux with the caramel, then place, glaze side down on a silicon mat and press to form a 4cm diameter.
- In the centre of the pastry sheet, pour 100g of the shiso cream. Top with 80g of the fig marmalade and top that with 50g shiso cream.
- Arrange the 8 choux pastries around the outside of the pastry sheet.
- Using a pastry nib, fitted with a Saint Honoré tip, decorate with the previously made Chantilly cream.
- Place 4 choux on top of the Chantilly cream (1 in the middle and 3 around.)
- Garnish with quartered figs and shoots of shiso leaves.