Crispy layer cake of buckwheat

Recipe ingredients:

(for 4 people)
Pastry of buckwheat
300 g of buckwheat flour
300 g of wheat flour type 00
300 g of water
30 g of sugar
Oil for frying to taste

Custard
450 g of whole milk
50 g of fresh cream
150 g of sugar
6 egg yolks
50 g of rice starch
Half of vanilla pod

Chocolate custard
250 g of custard
60 g of dark chocolate

Preparation:

Pastry of buckwheat
Mix the ingredients together to form a firm and elastic dough, spread it so as to obtain a thin sheet from which cut 12 triangles of about 3 cm from the side, then fry in hot oil.

Custard
Heat milk and cream with the vanilla. Apart mix the yolks with the sugar and add the rice starch. Once boiling, pour the mixture of milk, cream and vanilla into the mixture of egg yolks, sugar and cornstarch and mix. Transfer the cream into a saucepan and cook until boiling, then pour immediately into a cold container, cover, and place in the refrigerator. Then put into a sac à poche.

Chocolate custard
Melt in the warm custard the dark chopped chocolate and then let cool in refrigerator. Then put into a sac à poche.

Presentation:

Arrange three vertical layers of buckwheat alternate with a sprig of custard and a sprig of chocolate custard.