SAKAMBI Recipe featuring HUKAMBI 53%
Entremets & Cheesecakes


Made with Hukambi 53 %

An original recipe by Arthur Gavelle,
Pastry Chef Instructor École Valrhona

Makes six Ø 12cm desserts

4 steps

Recipe Step by Step



150g UHT whole milk

5g Potato starch

150g HUKAMBI 53%

305g Total weight

Mix together a small portion of the cold milk with the potato starch, and set aside.

Heat the remaining milk to 185/195°F (85/90°C) and combine it with the milk-starch mixture.

Put everything back in the cooking appliance and bring to a boil.

Gradually combine the hot liquid starch with the chocolate.

Immediately mix using an immersion blender to make a perfect emulsion.

Pour the ganache into a container and leave to set in the refrigerator for 12 hours.



400g European-style butter

160g Confectioner’s sugar

250g Buckwheat flour

250g All-purpose flour

1g Fine salt

50g Whole eggs

1111g Total weight

Combine the dry butter and sifted dry ingredients and salt.

Add the eggs.

Once the mixture is homogeneous, spread the shortbread between two sheets to a thickness of 3mm.

Store in the refrigerator.



150g Sugar

75g Cornstarch

750g UHT whole milk

750g Heavy cream 36%

450g HUKAMBI 53%

2175g Total weight

Mix the sugar with the cornstarch.

Heat the milk and cream to 120°F (50°C) then add the sugar and starch mix.

Bring to a boil.

Make an emulsion with the couverture.

Immediately mix using an immersion blender to make a perfect emulsion.



120g Buckwheat groats

60g Whole raw almonds

90g Sugar

30g Grape seed oil

300g Total weight

Toast the buckwheat groats and raw almonds at 320°F (160°C).

Make a dry caramel with the sugar, then pour it over the toasted nuts on a silicone mat.

Once the nuts have cooled, mix them in a Robot Coupe food processor, then add the grape seed oil.

The praliné must have a firm, shiny texture that is suitable for a piping bag.

Set aside.

Assembly and finishing

SAKAMBI Recipe featuring HUKAMBI 53%

AS NEEDED European-style butter

AS NEEDED Raw cane sugar


AS NEEDED Icing sugar

AS NEEDED Fleur de sel

AS NEEDED Toasted buckwheat groats

Make the creamy ganache and set it aside in the refrigerator.

Make the buckwheat sugar-coated shortbread.

Grease some rings (12cm diameter, 4.5cm deep) and coat them with raw cane sugar. Cut the sugar-coated shortbread into shape, then push each one into a ring.

Use some parchment paper to cover the rings and fill their middles with dried rice, dried beans or pie weights.

Bake for 15 minutes at 310°F (155°C), then remove the rice, beans or pie weights. Bake again at 310°F (155°C) for 15 minutes, then leave to cool.

Make the flan mix. Pour it into the buckwheat shortbread cases, cover the surface with plastic wrap and leave to cool in the refrigerator.

Bake for 25 minutes at 330°F (165°C). Set aside and store in the refrigerator.

Make the buckwheat praliné.

Put your chocolate decorations in place. Using a palette knife, spread some melted Hukambi couverture into a thin layer on a cold marble surface. Before it sets, make some couverture shavings by scraping the edge of a 3cm cutter across the surface towards you.

Store them in a chocolate cupboard at 61°F (16°C) with a humidity level of 65%.

Sprinkle the edges of the flan with icing sugar. Spread 80g of creamy ganache over the flan. Using a piping bag without a nozzle, pipe some dabs of buckwheat praliné onto the creamy ganache. Add the chocolate decorations so the praliné is still visible underneath and season with fleur de sel and toasted buckwheat.