Directions

1. For the crémeux, in a saucepan, gently heat the cream and milk together to a simmer.
2. In a bowl, whisk the egg yolks and sugar together really well until pale and creamy. Pour the warm milk mixture over the egg yolk mixture, whisking rapidly.
3. Once the yolk and milk are incorporated really well, pour back into the saucepan.
4. Stir over a very gentle heat until the mixture starts to thicken. You want the texture of a thin custard, just starting to become a bit resistant to stirring. Don’t take this too far or you will end up with scrambled eggs.
5. Remove from the heat once thickened, and pour into a cool bowl to stop the cooking process.
6. Break up all the chocolate and add to the hot custard.
7. Leave to sit for 5 minutes to melt, then gently whisk the crémeux filling together. It should be nice and smooth with no lumps! Whiz it with the stick blender if you need to.
8. Pour the crémeux filling into a container, and leave to set in the fridge for 5 hours minimum, but ideally overnight.
9. Preheat oven at 200°C fan bake.
10. Meanwhile, prepare the filo pastry. Brush one sheet of filo with melted butter and sprinkle with raw sugar. Layer another sheet on top and repeat this process two more times so you have three layers in total.
11. Using an 8cm cookie cutter, cut six circles from the layered filo. Repeat to make a total of twelve circles.
12. Bake the filo circles for 10-15 minutes or until golden brown. Allow to cool completely.
13. To assemble, spoon a generous mound of the chilled crémeux onto one filo circle. Sprinkle with chopped hazelnuts and a dash of Cherry Bomb. Top with another filo circle and repeat the layering steps.