1 1/4 cups cake flour
Place flours, sugar, salt, and baking powder in a bowl.
Add butter. With your fingertips, rub butter into flour, until it has
the appearance of fine crumbs. Add currants and blend. Add eggs, egg yolks,
and most of the Half & Half. Bring mixture together with a fork. Mixture
should be firm but sticky, add rest of the liquid as needed. Lightly knead
on floured board to smooth out slightly. Divide dough into three balls.
Pat into 4-inch diameter circles. Cut circles into four triangles with
a floured knife. Place on a parchment-paper-lined pan. Sprinkle tops with
granulated sugar. Bake at 350 Fahrenheit for 10 minutes, then turn down
to 325 Fahrenheit and bake for another 5-7 minutes.
8 ounces soft cream cheese
Cream the cream cheese with granulated sugar; add peanut
butter and softened butter. Whip the whip cream to medium soft peaks.
Add vanilla, make sure mixture is soft and smooth. Fold in whip cream
with cream cheese mixture and refrigerate for 6 hours. Spoon mousse into
a champagne or martini glass and serve with a simple sugar cookie and
melted ganache. See page 22 for ganache recipe.