Cooking Instructions
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Step 1
Preheat the oven to 375 degrees F (190 degrees C).
Step 2
Mix ¼ cup of
Heavy Cream (60 mL)
and
White Chocolate Chips (40 g)
into a microwave-safe bowl, microwave in 30-second increments, and stir until the chocolate is fully melted and the ganache is smooth.
Step 3
Add in the rest of the
Heavy Cream (120 mL)
and
Rose Essence (2 mL)
. Mix to well combined. Cover with plastic wrap and keep in the fridge for at least 4 hours or overnight.
Step 4
Roll out the thawed
Puff Pastry (1 sheet)
into ⅛ inch, and use a sharp knife or pizza cutter to cut the pastry sheet into 2x4-inch pieces.
Step 5
Place on the parchment paper lined baking sheet. Leave enough space in between. Cover the top with another parchment paper and a second baking sheet. Bake for about 15 minutes or until golden brown. Transfer to the cooling rack to cool down.
Step 6
Whip the cream until stiff peaks. Transfer to a piping bag with a piping tip.
Step 7
Spread the
Seedless Raspberry Jam (80 g)
over the top of all cooled puff pastry.
Step 8
Pipe the whipped cream over one piece of puff pastry, and place the
Lychee in Syrup (40 g)
over the cream. Cover with another piece of puff pastry, and clean side up.
Step 9
Pipe the cream on one side of the pastry, and place the
Fresh Raspberries (125 g)
on the other side.
Step 10
Garnish with
Fresh Mint Leaves (1 sprig)
.
