Ingredients
Buckwheat Tuile
• 60 g buckwheat flour
• 20 g all-purpose flour
• 80 g egg whites (approx. 2 eggs)
• 50 g melted butter
• 30 g icing sugar
• 2 g salt
• 50 ml water
Crème Fraîche Diplomat
• 200 g crème fraîche (40% fat, thick style)
• 50 ml heavy cream
• 1 egg yolk
• 15 ml lemon juice
• Salt to taste
Lemon Oil Pearls (Spherified Garnish)
• 100 ml lemon juice
• 100 ml neutral oil (grapeseed or sunflower)
• 0.8 g sodium alginate
• 5 g sugar
• 500 ml cold oil (for setting bath)
• (Optional shortcut: Replace with micro lemon gel dots or caviar-sized citrus pearls.)
Caviar
• 50 g Oscietra caviar (4–5 g per mille-feuille)
Method
1. Prepare Buckwheat Tuiles
Preheat oven to 160°C (fan).
Whisk all tuile ingredients until smooth and lump-free.
Rest batter for 30 minutes to relax gluten.
Spread thinly on silicone mat or tuile stencil (approx. 1 mm thick, rectangular or oval shape).
Bake 8–10 minutes, or until crisp and golden brown.
Trim clean edges using a warm knife or ruler.
Cool completely and store in airtight container with silica gel packet.
(Tuile texture: delicate, crisp, slightly nutty — should snap, not crumble.)
2. Make the Crème Fraîche Diplomat
Whisk crème fraîche and heavy cream until soft peaks form.
In separate bowl, whisk yolk and lemon juice until pale.
Gently fold yolk mixture into whipped crème fraîche; season lightly with salt.
Chill at least 1 hour for structure.
Load into a small piping bag fitted with a 4 mm round tip.
3. Prepare Lemon Oil Pearls
Combine lemon juice, neutral oil, sugar, and sodium alginate; blend well.
Rest 15 minutes to remove air bubbles.
Using a syringe, drop mixture into chilled oil bath (pre-frozen to ~2°C).
Let pearls form for 1 minute, then strain and rinse in cold water.
Store in small container with a few drops of lemon oil.
(Result: tiny translucent spheres with bright acidity — same size as small caviar pearls.)
4. Assembly (à la minute)
Plating Surface: Matte white or black porcelain tile; serve at 8–10°C.
Lay one buckwheat tuile base.
Pipe three small rosettes (or line) of crème fraîche diplomat.
Place second tuile layer gently — offset slightly for height.
Repeat cream layer.
Top with final tuile, centered.
Pipe one central rosette of cream and crown with 4 g Oscietra caviar.
Scatter lemon oil pearls around (3–5 per portion).
Optionally finish with micro gold leaf or a drop of lemon oil for sheen.
5. Service
Serve immediately — crispness lasts 5–7 minutes at room temperature.
If pre-assembled, keep refrigerated on trays lined with silica gel and parchment for max 20 minutes.
Server’s line:
“A caviar mille-feuille — buckwheat, crème fraîche, and citrus pearls layered in quiet precision.”
Chef’s Notes
Texture arc: crisp → silky → saline → citrus pop.
Flavor balance: nutty buckwheat grounds the caviar’s brine; lemon pearls lift the fat.
Wine pairing: Vintage Champagne, Extra Brut.
Non-alcoholic pairing: Chilled verjus with preserved lemon mist.
Design tip: Layers should be visible from side view — aim for 1:1:1 ratio of tuile, cream, and caviar.
