| 1. |
Raspberry Jam with Seed – Melt all ingredients by boiling & whisking together. |
| 2. |
Place into piping bag, ready to be piped. |
| 3. |
Butter Cream Cheese – In a mixing bowl, add egg whites & sugar. |
| 4. |
Whisk over a bain marie until sugar is melted and mixture is hot to touch. |
| 5. |
Using a mixer, whisk until stiff peaks form. Whisk in butter. |
| 6. |
Add hazelnut paste and cream cheese and mix until well incorporated. |
| 7. |
Meringue – Preheat the oven at 120°C for 10 mins. |
| 8. |
In a mixing bowl, add egg whites & sugar. |
| 9. |
Whisk over a bain marie until sugar is melted and mixture is hot to touch. |
| 10. |
Using a mixer, whisk until stiff peaks form. |
| 11. |
Pipe the meringue in a circle and bake until completely dry. |
| 12. |
Melt the dark chocolate in bain marie. |
| 13. |
Brush the melted chocolate on the inside of the meringue. |
| 14. |
Spread & pipe raspberry jam on top of the meringue. |
| 15. |
Pipe butter cream cheese inside the meringue. |
| 16. |
Sprinkle feuillantine. |
