Sift the icing sugar.
Break up the chocolate.
Grease the baking trays.
Lift the Chef Patissier XL head and fit the heat shield.
Fit the dough tool to the machine.
Attach the EasyWarm bowl to the machine
Add the first item of Ingredients 1 (milk) into the EasyWarm bowl, fit the splash guard.
Cook at heat setting 3 on speed off for about 2 minutes until warm.
Add the next two items of Ingredients 1 (caster sugar, yeast) into the EasyWarm bowl.
Mix on speed 1 for 30 seconds until combined.
Let rest for 3-5 minutes to allow the yeast to activate.
Add the remaining Ingredients 1 (flour, salt, egg) into the EasyWarm bowl.
Start the speed on Min and gradually increase speed.
Knead on speed 1 for 5 minutes.
Or use the Dough Kneading preset if applicable.
Remove the kneaded dough from the bowl and flatten into a rectangle.
Wrap in cling film.
Chill in the fridge for 15 minutes.
Place the first item of Ingredients 2 (block of butter) in between two sheets of greaseproof paper.
Use a rolling pin to roll out into a flat square, measuring approx. 18x18 cm (7x7 inches).
Transfer to a freezer for 15 minutes.
Remove the chilled dough from the fridge.
Roll into a square, measuring 45x45 cm (18x18 inch).
Remove the cold butter from the freezer.
Place in the centre of the pastry dough at a 45°angle.
It should resemble a diamond shape.
Fold the four corners of the dough over the butter so that the butter is completely concealed.
Gently roll the dough into a rectangle 3 mm thick.
Be very gentle, as to not to break the dough and reveal the butter.
Fold 1/3 of the dough into the middle of the rectangle and then fold the other 1/3 to overlap.
Fold the dough over in half so that the shape formed looks like a closed book.
Wrap the folded dough in cling film and refrigerate for 15 minutes.
Repeat the rolling, folding and refrigeration process twice more.
Combine the first two items of Ingredients 3 (eggs, water) in a small bowl.
Transfer the chilled dough to a work surface.
Divide the dough in half.
Roll out the dough into a 30x20 cm rectangle (12x8 inches).
Divide the rectangle into six 10x10 cm (4x4 inches) squares.
Fold each corner of the square into the centre.
Use a small amount of the egg wash to stick the dough corners in the middle.
Transfer the shaped dough onto the prepared baking tray.
Repeat the process with the remaining squares and space them apart on the baking tray.
Let rest for 15 minutes.
Repeat the rolling, folding and refrigeration process with the second half of the dough.
Preheat the oven to 200ºC.
Spoon approximately 2 tsp of Ingredients 4 (jam) in the centre of each pastry.
Bake at 200ºC for 10-12 minutes until golden brown.
Remove from oven and let cool.
Retrieve, clean the EasyWarm bowl and fit the Creaming beater.
Add the first item of Ingredients 4 (chocolate) into the EasyWarm bowl.
Heat at heat setting 7, on speed Stir 1 for 10 miutes.
Or use the Chocolate Melting preset if applicable.
Add the remaining Ingredients 4 (cream cheese, vanilla extract, caster sugar) into the EasyWarm bowl.
Start the machine on speed Min and gradually increase speed.
Transfer two thirds of the chocolate mixture into a small bowl.
Chill in the fridge for 10 minutes.
Remove the chocolate mixture from the fridge.
Spoon approximately 2 tsp of the chocolate filling in the centre of each pastry.
Combine the icing sugar with water in a small bowl until you have a thick consistency which drops slowly from a spoon.
Transfer the icing to a piping bag and cut the tip of the piping bag open.
Pipe the glaze over the pastries.
Decorate with toasted flaked almonds.
Alternatively, drizzle with the remaining chocolate mixture.