Feuilletage [fuh-yuh-TAHZH] French for "flaky" or "puff pastry".

#Ingredients:	#Pastry Cream:
200 g Puff pastryangiesrecipes 80 g Peach jam 200 g White chocolate couvertureangiesrecipes 50 g Semi-sweet chocolate couverture	1 Egg, medium 50 g Castor sugar 25 g German #405 flour 10 g Vanilla pudding powder 250 ml Wholemilk 1 Vanilla pod

1. Whisk the egg and sugar in a bowl until almost white. Mix in the flour and pudding powder. Pour the milk into a heavy bottom saucepan. Split the vanilla bean in half lengthwise and scrape the seeds into the milk, add the pod as well. Bring the milk to a boil and remove from the heat. Carefully pour about 1/2 cup of the hot milk into the egg mixture while whisking constantly. Return the whole mixture into the saucepan, stir to the boil, for about 1 to 2 minutes while whisking constantly and vigorously. Remove from the heat and strain the pastry cream with a fine sieve into a clean bowl. pour into a clean bowl. Sprinkle the top with a little castor sugar to prevent a skin forming.
   
   
   
   


2. Preheat the oven to 220C/450F. Roll out the pastry 2 mm thick into an even-sided square onto a baking tray lined with parchment paper. Use tines of fork to pierce the pastry crust many times. Cut in half and then cut each half in two to form four even rectangles. Bake for 15-20 minutes, turn the strips over after 10 minutes. Allow to cool. Spread pastry cream on one strip, place another strip on top and spread with jam. Place the third strip on top and spread with pastry cream. Top with the last strip, flat side up. Press down firmly with a flat tray.
   
   
   
   


3. Cut white chocolate courverture into the smaller pieces and place them in a heat-proof bowl. Bring a saucepan of water to a boil, then remove from the heat. Stir the bowl over the pan, making sure the bottom of bowl does not touch the water. Stir constantly until the chocolate has melted. Separate some white chocolate and place in paper cornet. Melt the dark chocolate at the same way and place in paper cornet. Pour the rest of white chocolate over the pastry in an even coat. Immediately pipe dark chocolate lengthwise in strips 1 cm apart. Quickly pipe on the reserved white chocolate in between. With the back of a small knife, wiping after each stroke, mark down the slice at 2 cm intervals. Turn the slice around and repeat in the same direction with strokes in between the previous ones. Allow to set and trim the edges neatly and cut into even portions.

Curry Puff, a snack filled with curried mixture of meat, onion, and potato, is commonly found in Malaysia, Singapore and Thailand. Alternatively puff pastry (homemade or readymade) can be used. To fry or to bake them is not the question, because they both taste very good.

#Puff Dough:	#Curry Filling: angiesrecipes
270 g German #550 flour 1/2 tsp Salt 60 g Ghee angiesrecipes 1 Egg, lightly beaten 5-6 tbsp Water	250 g Minced meat (beef or chicken) 100 g Potatoes, finely diced 100 g Sweet bell pepper, finely diced 1 Onion, finely chopped 2 tbsp Curry powder 1tbsp Chilli powder 1/2 tbsp Worcestershire sauce angiesrecipes 2 tbsp Water 1 tbsp Cooking oil 240 ml Water 2/3 tbsp Sugar Salt and pepper to taste

1. In a bowl, combine curry powder, chilli powder and Worcestershire sauce. Stir in 2 tablespoons of water to make a thick paste. Heat oil on high and stir fry onions and curry paste for 2 minutes. Add in minced meat, diced potatoes and bell peppers. Cook until the meat has turned browned. Pour in water and let simmer on slow-heat for approximately 20 minutes until potatoes are soft. Stir in sugar, and season the mixture with salt and pepper. Continue to cook until it is about dry. Transfer to a bowl and leave aside to cool.
   
   
   
   
   
2. To make dough, sift together the flour, salt and baking soda in a mixing bowl. Rub ghee into the flour mixture until it resembles breadcrumbs. Add water gradually and press into a ball. Knead the dough by pushing away, using the heel of your hand until smooth. Wrap in plastic film and let it rest for half an hour.
   
   
   
   
   
3. On a lightly floured work surface roll out the dough thinly. Cut into circles, 8 cm in diameter. Flatten each round with a rolling pin, fill with a tablespoonful of the filling. Fold pastry over to make a half circle and crimp at edges. Alternatively fill one pastry circle with 2 tablespoons of filling, top with another circle, then seal and crimp at edges. Deep fry in hot oil until golden. If you prefer them baked, brush the tops of each curry puff with the egg wash and bake in the 180C/350F hot oven for 25 minutes.
   
   

Not really satisfied with the result as the surface cracked although the bain-marie was applied, and the chocolate batter was not enough. Nevertheless, it tastes super!

#Marzipan Biscuit Crust:	#Cheese Filling:
# 160 g All-purpose flour 40 g Roasted okara, ground 100 g Marzipan paste angiesrecipes 1 Egg 1 package / 8 g Vanilla sugar 100 g Butter	500 g Cream cheese 125 g 3.5% Yogurt 120 g Sugar 3 Eggs 1/2 tsp Vanilla extract 200 ml Heavy cream 30 g Milk chocolate 15 g Matcha tea powder angiesrecipes 4 tbsp Hot water

1. 
   Combine together all the ingredients for the crust. Chill for 30 minutes. Take out the dough from the fridge and press into the bottom and sides of a 26-cm springform pan lined with baking paper. Return it to the fridge and let rest for another 30 minutes.
   
2. 
   Combine together matcha tea powder and hot water in a bowl. Melt chocolate over a hot-water bath. Preheat the oven to 175C/350F. Place cream cheese, yogurt, and two thirds of sugar in a bowl set over a hot water bath. Stir until sugar dissolved and all the ingredients are well-blended. Add in egg yolks, vanilla extract and heavy cream. Mix well. Whip the egg whites and the rest of sugar until soft peak forms. Fold into the cheese mixture. Combine one fourth of the plain cheese mixture with melted chocolate, and another one fourth with matcha. So now you have 2 portions of plain cheese mixture, one chocolate-flavoured cheese, and one matcha-flavoured cheese mixture.
   
3. 
   Pour plain, chocolate and matcha cheese batters alternatively over the center of the biscuit crust in the pan. With a tip of toothpick you slide across the surface to create stripes or swirl the whole mixture with a table knife until it resembles a marbled effect.
   
4. Pour the cake pan on a large baking tray and pour some hot tap water to half way up the outside of the tin to form a bain-marie. Bake for 40 minutes. Turn the oven down to 150C and bake for a further 30 minutes. Turn the oven off and leave the cake in for 30 minutes. Remove the cake from the oven and cool completely. Chill the cake overnight.　

#Crust:	#Filling:
200 g All-purpose flour 1 tsp Baking powder 1 Egg 100 g Sugar 125 g Margarine 2 tbsp Bread crumbs	6 Apples 150 g Butter 125 g Sugar 1 Egg 1 tbsp Lemon peel, finely rubbed 100 g All-purpose flour 200 g Whipped cream 1 tbsp Sugar 20 g Almond slices

1. 
   Grease a 26cm spring form and spread the bread crumbs on it. Set aside. Mix all the ingredients for the crust and lightly knead to form a ball. Spread the dough evenly on the bottom of the spring form and gently press against the sides of pan, about 3cm at height. Prick the bottom with a fork.
   
2. 
   Peel and core the apples, then cut into 4 pieces. Arrange them on the crust. Cream together the butter, sugar, egg and rubbed lemon peel. Sift the flour in the butter mixture. Blend the whipped cream and mix well.
   
3. 
   Spread the mixture even on the apples and top with the sugar and almond slices. Bake in a preheated 190C/375F for 45 minutes. Leave the cake in the oven for 10-15 minutes after the baking.

#Flan Pastry:	#Almond Filling:
125 g German #405 flour 50 g Caster sugar 1 package / 8 g Vanilla sugar angiesrecipes 1 Egg yolk 70 g Butter	2 tbsp Pineapple jam 2 Egg whites Pinch of salt 1/4 tsp Lemon juice 150 g Powdered sugar 1 tsp Almond extract angiesrecipes 200 g Skinless almonds, ground 2 tbsp Almonds or hazelnuts, chopped

1. 
   Sift the flour into a bowl. Add sugar, vanilla sugar, egg yolk and the butter. With your hand, gather all the ingredients into a ball. Transfer the dough on a lightly floured work surface and knead it feels pliable and smooth. Wrap in cling film and chill for 1 hour.
   
2. 
   Grease well nine 2-inch tartlet tins. Remove the chilled dough from the refrigerator and roll out to a circle about 3mm thick. Line the prepared tartlet tins with flan pastry. Brush each with pineapple jam. Preheat the oven to 175C/350F.
   
3. 
   
   Beat egg whites with salt and lemon juice until soft peaks. Add in almond extract, powdered sugar in a few additions and beat until stiff. Fold in the ground almonds until combined. Fill each pastry shell with almond batter. Divide the almond batter into the 9 prepared pastry shells. Sprinkle the chopped hazelnuts or almonds on the top and bake for about 30 minutes. Allow to cool for 10 minutes or so in the tins, then turn out on a rack. You can make them without using pastry shells and fill 9 muffin liners instead.