For the pot pies, mix the curd cheese, powdered sugar, 4 egg yolks, crème fraîche and vanilla sugar in a bowl. Beat the egg whites until stiff and gently mix in.
Cut squares from the puff pastry and add a pat of the mixture. Cut the peaches into pieces and place a few on top. Fold in the corners of the squares and bake the pot pies at 200 degrees hot air for about 20 minutes.
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