Ingredients
Pistachio Financier
180 g / 6.3 oz Marzipan for Centers
180 g / 6.3 oz Butter, unsalted, soft
260 g / 9.1 oz Egg white
70 g / 2.4 oz Granulated sugar
90 g / 3.1 oz Pastry flour
40 g / 1.4 oz Pistachio Paste
50 g / 1.7 oz Candied orange cube

Cream Cheese Raspberry
90 g / 3.1 oz Heavy cream 35%, liquid
50 g / 1.7 oz Egg yolk
50 g / 1.7 oz Granulated sugar
180 g / 6.3 oz Philadelphia cream cheese
4 g / 0.1 oz Sheet Gelatin
10 g / 0.3 oz Butter, unsalted, soft

White Chocolate Glacage
150 g / 5.2 oz Water
300 g / 10.5 oz Powdered sugar
300 g / 10.5 oz Glucose
200 g / 7.0 oz Condensed milk
20 g / 0.7 oz Sheet Gelatin
300 g / 10.5 oz Edelweiss 36%

Preparation
Pistachio Financier
Mix Marzipan, soft butter and granulated sugar well together. Add slowly Pistachio Paste, egg white, candied orange cubes and pastry flour. Fill up mixture in individual Flexipan molds and bake in a pre-heated oven at180°C/356°F. Cool down and demold.

Cream Cheese Raspberry
Boil heavy cream liquid and granulated sugar well. Add to egg yolk and reboil to Cream Anglaise at 86°/218°F. Add dissolved Sheet Gelatin and cool down. Slowly incorporate Philadelphia cream cheese and mix carefully. Add soft butter, fill up in dome Flexipan molds and add a half fresh raspberry, freeze. Demold and glaze with White Chocolate Glacage.

White Chocolate Glacage
Boil water, powdered sugar and Glucose up to 30°/86°F. Add condensed milk, dissolved Sheet Gelatin and Edelweiss 36%.

Setting
Spread out a thin layer of Maracaibo 65% on a plastic sheet and cut out a thin layer of chocolate disc. Place the Pistachio Financier on a chocolate disc, then place the second chocolate disc. Add the glazed Cream Cheese Raspberry.

Decoration
Decorate with Gold Leaves and fresh raspberry.

Specialty Ingredients
#31118 FELCHLIN-Swiss MARACAIBO 65%
#31125 FELCHLIN-Swiss EDELWEISS 36%
#31346 FELCHLIN-Swiss MARZIPAN FOR CENTERS
#31375 FELHLCIN-Swiss PISTACHIO PASTE
#90070SI Sheet Gelatin Silver
#90062G Gold Leaf Sheets
#90434 Glucose