Sobacha cabbage and Cajeta

In the bowl of a mixer fitted with a paddle attachment, cream the butter until soft.
Gradually add the remaining ingredients.
Between two sheets of parchment paper, roll out the dough as thinly as possible and cut out 7 cm Ø discs.
Freeze and set aside appropriately for assembly.

Sift the rice flour and cornstarch.
In a saucepan, bring the water, milk, butter, sugar, and salt to a boil.
Remove from heat and stir in the sifted rice flour and cornstarch.
Mix vigorously with a spatula until the dough comes away easily from the sides of the pan.
Dry the dough slightly, then gradually add the eggs until you obtain a smooth choux pastry that falls back into the bowl in a ribbon.
On a baking sheet lined with parchment paper, use a piping bag fitted with a smooth #15 tip to pipe 6 cm Ø choux buns weighing 30 g.
Freeze immediately and set aside appropriately for assembly.

Cooking the cabbages:
Arrange the frozen cabbages on a baking sheet covered with a Silpain baking mat.
Allow to thaw slightly and place the buckwheat cracker discs on top.
Bake in a preheated oven at 130°C (fan setting 3) for 60 minutes with the door open. Continue baking at 150°C (fan setting 3) for approximately 30 minutes.

On a baking sheet lined with parchment paper, spread the almonds out in a single layer.
Bake in a convection oven at 320°F for 15 minutes.
In a saucepan, cook the sugar and water to 248°F. Pour the syrup over the roasted almonds while they are still warm.
Mix together and caramelize over medium heat.
Transfer to a baking sheet and leave to cool.
Crush coarsely, add the sobacha and fine salt, and blend in a food processor to obtain a smooth praline paste.
Set aside in the refrigerator.

Place the goat's milk, caster sugar, and baking soda in a saucepan.
Bring to a boil, whisking regularly, and reduce by half.
Then add the glucose syrup and reduce again over low heat for about an hour.
The cajeta takes on a beautiful caramel color and its brix rises from 22 to 70 brix.

Bring the cream and invert sugar to a boil, then add the sobacha.
Let steep for 10 minutes, then use a Thermomix-type food processor to blend until smooth.
Place the cream in a saucepan, add the inverted sugar, then the inulin/iota carrageenan/salt mixture, whisking vigorously.
Heat to 85°C
Leave to cool to 70-75°C before pouring over the second batch of cream.
Blend and leave to rest in the refrigerator for several hours before use.

On a 40 x 60 cm plastic sheet, weigh and spread 260 g of couverture.
Sprinkle with sobacha.
As soon as the chocolate begins to crystallize, cut out 6 cmØ discs.
Cover with a baking sheet and a plate to prevent the chocolate from deforming and allow to crystallize.
Set aside appropriately for assembly.

Decorations
-QS log mold
– 40 x 4 cm plastic sheet
Using a piping bag without a nozzle, pipe small drops of couverture chocolate.
Cover with a second sheet of plastic and smooth the chocolate drops.
Remove the sheet, sprinkle with sobacha and place in individual log molds to give the decoration a curved shape.
Allow to crystallize and set aside appropriately.