Mix in 2 seperate bowls the eggwhite + sugar and eggyolk + sugar and almond. Ones airy add flour and almond powder into the eggyolk mixture. Fold in the airy eggwhite, ones fully incorporated add the melted butter. Spread out onto parchment paper and bake at 230℃.
Mix all ingredients together.
Melt the white chocolate, then add the orange marmelade. Mix with the feuiletine. Spread out in between parchment paper and roll until it's 1,5mm thick. Cut in a round shape and freeze.
Bring the sugar with a little bit of water to a boil. Mix with the eggyolk and whip until airy. Heat up the milk and make a ganache with the white chocolate and yoghurt powder. Add the warm gelatin. Mix the ganache with the pate a bombe, and lastly fold in the whipped cream.
Make a dough with flour, water, salt, butter.
Let this rest for 30 minutes. Roll out the buttersheet till 1cm thick.
Cut the dough in 4 and fold in the buttersheet.
Give it 3x3 foldings (27 layers total), after every folding let it rest for 30 minutes.
Cut the puff pastry 0,5cm x 12cm.
Bake 160C for +- 18 minutes
Final Touch: Lace butterfly dark