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Praline mould Buckwheat Nuit Blanche Ganache

Recipe

ingredients	preparation
250g cream 50g buckwheat roasted 50g butter 1/2box(es) Vanilla pod 20g sorbitol 350g Couvertures - White Niobo 34% - coins - 5kg bag	Bring the cream to the boil, add the buckwheat and leave to steep for approx. 12 hours. Bring to the boil again, then strain. Add the butter, sorbitol and vanilla pulp and heat to 80°C. Pour the mixture over the couverture, melt it and blend with a hand-held blender. Leave to cool to 29°C, then fill.