AZÉLIA, PEAR AND BUCKWHEAT

In a food processor, combine hazelnuts , sugar and salt.



While blending, start adding the eggs one at the time and continue to blend for 8 minutes.



Add the oil and blend for 2 more minutes.



Whip egg whites and sugar to soft peaks.



Incorporate the hazelnut batter in 3 times in the whites.



Pour on a full sheetpan covered with a silpat.



Bake at 325°F (163°C) during 40 minutes.

Heat the pear purée with lemon juice, water, sugar and vanilla bean.



Take off the heat, add the gelatin and William pear.



Let temper and pour the jelly in the frame on the hazelnut cake.



Let set in the fridge.

Put the buckwheat on a sheet pan and put in a 350°F (177°C) oven for 4 minutes.



Bring the 250g of cream to a boil, take off the heat and add the buckwheat. Cover and let infuse for 5 minutes.



Pass in a chinois étamine and correct the weight to 200g, adding cream if necessary.



Bring back to a boil and add the salt, invert sugar and glucose.



Using an immersion blender, emulsify the buckwheat cream in a few additions and add the AZÉLIA 35%.



Add the 500g of cold cream and blend again.



Cover and let rest in the fridge for at least 8 hours.