Feuilletage Puff Pastry Slices

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

	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.