Pistachio bouchées

Melt the white chocolate (150 g) in a bain-marie until smooth and fluid.

Stir the pistachio paste and cream cheese into the warm chocolate, mixing thoroughly until completely homogeneous.

Add the wafer crumbs and fold gently, preserving the texture of the mixture.

Evenly spread the mixture into a mold, smooth the surface, and place in the freezer for about 30 minutes to stabilize.

Separately, melt 200 g of white chocolate and temper it.

Dip the chilled bouchée bases into the tempered chocolate and immediately decorate with raspberry crunch.

Allow the chocolate to set and store the finished pieces in a cool place until serving.