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 (1/4 cup)
and
White Chocolate Chips (1/4 cup)
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 (1/2 cup)
and
Rose Essence (1/2 tsp)
. 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 (1/4 cup)
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 (1/4 cup)
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 (1 cup)
on the other side.
Step 10
Garnish with
Fresh Mint Leaves (1 sprig)
.
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