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RECIPE

Biscuite Joconde:
200 g of egg white (6 pcs)
1/4 tsp salt
300 g of eggs (6 pcs 1s)
180 g sugar
170 g almond flour
35 g wheat flour
35 g butter

Raspberry ganache:
180 g raspberry puree
200 g white chocolate 34%

Raspberry syrup:
60 g water
30 g sugar
100 raspberry puree

Cream:
100 g yolks (6 pcs 1s)
140 g sugar
50 g water
280 g butter
120 g hazelnut paste

40 g chocolate for the bottom biscuit

Ganache:
160 g heavy cream 33%
160 g ruby chocolate