Inverse Buckwheat Puff Pastry The day before, mix the butter and flour.Roll out into a 2 cm high rectangle.Refrigerate.The day before, create the détrempe dough using a mixer with a dough hook attachment: adding all the ingredients in the order given and mix until a ball has formed.Roll out into a square and refrigerate.The same day, roll out the butter/flour rectangle, so that it is bigger than the square of détrempe dough.Fold the rectangle over the dough and press on all sides to seal. Repeat this 5 times, letting the pastry rest for 30 minutes between each turning.Roll the dough into a thin sheet (about 3 mm high).Place in the freezer in order to maintain its shape in baking. Bake at 170°C for 25 min.Cut a 16 cm diameter disc, turn over, sprinkle with icing sugar and put in the oven a few minutes at 215°C to melt all the sugar.Let it cool. Choux Pastry Bring the milk, water, salt, butter and grapeseed oil to a boil. Add the flour, let it rest one minute and transfer to a mixer fitted with a paddle attachment. Add the eggs incrementally.Using a pastry bag fitted with an 8 mm tip, pipe 3 g. choux pastry onto a non-stick baking sheet.Place in the freezer. Fig Agar Heat the purée of figs to 50°C, add the agar agar and bring to 80°C. Pour into jar and refrigerate.Once cooled, mix until a smooth and refrigerate. Fig-Shiso Compote Cut the figs into 1 cm cubes, and then add the Fig Agar and the finely chopped shiso.Refrigerate. Shiso Custard Bring the milk and cream to a boil.Add the shiso and allow the mixture to become a vibrant green.Strain.In the meantime, mix the egg yolks and sugar. Add these to the infusion and bring to a boil. Add the gelatin that was previously softened in cold water and mix.Then refrigerate. Caramel In a pan, heat the ingredients to 160°C. Vanilla Chantilly Cream Heat 100g cream with the sugar and vanilla.Allow to infuse for 20 minutes.Strain into the remaining cream.Refrigerate. Assembly Sprinkle the choux pastry with the glaze.Bake at 180°C for 12 minutes.Let the choux pastry cool.Once cool, fill half the choux with the fig agar and half with the shiso custard.Glaze the choux with the caramel, then place, glaze side down on a silicon mat and press to form a 4cm diameter.In the centre of the pastry sheet, pour 100g of the shiso cream. Top with 80g of the fig marmalade and top that with 50g shiso cream.Arrange the 8 choux pastries around the outside of the pastry sheet.Using a pastry nib, fitted with a Saint Honoré tip, decorate with the previously made Chantilly cream.Place 4 choux on top of the Chantilly cream (1 in the middle and 3 around.)Garnish with quartered figs and shoots of shiso leaves.