1. In a medium bowl, sift together cake flour and baking powder. Set aside.
2. Microwave the butter until it melts. Set aside.
3. In a large bowl, whisk eggs and add sugar at a time. Beat them until creamy or doubled in volume by using an electric mixer (about for 5 to 6 min).
4. Add vanilla, maple syrup, grand marnier, heavy cream, yogurt. Mix them to combine evenly.
5. Add dry mixture from Step #1 into the egg mixture and mix together well. Pour the melted butter into the mixture and mix with a rubber spatula until thoroughly combined.
6. Preheat the oven to 190C degree.
7. Brush the madeleine mould's tin with melted butter (extra) and dust with flour, dab away the excess oil. Spoon the batter into the mold and bake the madeleine for about 12 mins or until puffed and light brown.
1. In a skillet, heat 2 tbsp vegetable oil and fry garlic and ginger until fragrant. Add ground pork and mushroom, continue stir frying until the meat is no longer pink. Add all the ingredient A to season. Stir and mix well.
2. Add leeks and fry until wilted.
3. Add dissolved katakuriko/potato starch in the mixture to thicken the sauce.
1. In a skillet, heat 1 tbsp vegetable oil and fry ginger and garlic until fragrant.
2. Add chicken, leek and brown mushrooms and fry them until chicken is no longer pink. Add all the ingredient A and stir to season.
3. Add katakuriko/potato starch (dissolved in water) to thicken the mixture. Let it cool to room temperature.
4. Lay a spring roll wrap flat, tip down. Place the filling mixture centered in the lower tier of the wrap. Roll up tightly. Dab a little 'glue' mixture along the edges to seal. Repeat until you finish the filling mixture.
5. Pour enough oil in a wok or large saucepan and heat on medium-high until hot : Stick in a bamboo chopstick, if bubbles appear, it's hot enough :-). Place the rolls gently in the oil and cook both side, turning occasionally, until nicely and evenly golden. Transfer them to a plate lined with paper towels to drain the excess oil.
1. Bring to a boil and simmer until shrimps are cooked. Transfer into a food processor and process until the shrimps are coarsely chopped. Set aside.
2. In a skillet heat 1 tbsp olive oil. Fry onion, shrimps from step #1, mushrooms and corn until wilted. Then add salt to season.
3. Add the butter and stir until completely melted, then add flour while stirring. Little by little add milk, it will gradually thicken the mixture. Add sour cream. Put all the ingredient A to season. Mix well.
4. Let the mix cool down in the freezer until firm (about 1h).
5. Shape the mixture into round balls with a slightly flattened bottom, dip in the flour, then beaten egg and coat with breadcrumbs.
6. Add the croquettes into the hot oil in batches, cook over medium-low heat until both sides are nicely browned. Remove from the oil and drain on paper towels.