Recipe created by our Chefs
Yann LE MOAL,
Executive Chef of Traiteur de Paris
Product Advantages
- A classic on the dessert menu, you can customize it to your inspiration and the season!
- A crunchy cinnamon crumble base for a delicately flavoured taste.
- A ready-to-use dessert, for sophisticated plating or simply to take away.
Recipe Steps
Step 1
Arrange the dessert in the middle of the plate.
Step 2
Place some salted butter caramel on one side of the cheesecake.
Step 3
After roasting a few buckwheat seeds, place them on the caramel and on top of the dessert.
Chef’s tip
Dry roast the buckwheat in a frying pan over a low heat, with no added fat.
