Ingredients

Instructions

1Preheat the oven to 200°C/180°C fan assisted/Gas mark 6. Place one ramekin in the centre of the tin and set aside

2 For the filling, beat the butter and icing sugar until light and smooth. Mix in the cream cheese and sake until combined, then add the semolina and matcha powder. Fold in the chocolate and freeze-dried raspberries. Set filling to one side

3 Unroll the pain au chocolat dough and separate each piece along the perforated seams. Cut each piece in half to form 2 squares and roll each one out on a lightly floured surface into 6cm squares

4 Add a heaped teaspoon of the filling to the centre of each dough square. Lightly brush the edges with beaten egg and bring the edges together to encase the filling. Pinch and twist the dough to form a good seal and gently press the join into the ball. Invert the dough ball to show the smooth sides on top and arrange onto the tin, around the ramekin. Repeat until the tin is full. Bake in the oven for 18-20 minutes, until they are puffed up and lightly browned

5 For the dip, whisk the whipping cream in a bowl until soft peaks form. Gently fold in the chopped raspberries and transfer into the remaining ramekin. Cover and refrigerate until needed

6 Serve lightly dusted with matcha powder. Remove the empty ramekin and replace with the raspberry cream filled ramekin. Serve immediately.