Bouche De Noel | Raspberry-Praline | French Christmas Cake Recipe
✿INGREDIENTS✿
Biscuit Joconde noisette:
2 whole eggs + 1 yolk egg
65g – hazelnut powder
65g – icing sugar
15g – melted butter(clarified)
20g – flour
2 egg whites
Strawberry Jelly:
300g – raspberry puree
40g – caster sugar
3.5 soaked gelatin leaves
150g – fresh or frozen raspberry
Mousse Praline:
115g – praline chocolate
35g – dark chocolate
40g – hot milk
240g – heavy cream
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Music:
Christmas Fairy by Filipp’s Music Team.
Copyright and royalty free music: