In a mixer using the paddle attachement, mix butter, sugar to soften. Add the eggs. Finish with the sieved powders and form a paste. Directly cool it down in the fridge. Cut in rings 3 cm. Buckweat praliné Combine the praliné, pure paste and chocolate at 45°c. Cool down at 24°c and add the rest of ingredients.
Combine Orange LWA cubes 3x3 with Farciciock
In a half sphere mold, pour the praliné at 3/4. Garnish the center with Farciciok Orange and close with a disk of shortbrtead. Leave it to cristallize overnight. Enrobe with caramel chocolate and sesame inclusion. Decoration at your choice.