Almond Pancake

Cut the puff pastry in half and roll out two rectangles 3 to 4 mm thick. Place on a cooled, rinsed baking tray and bake in the oven heated to 220 °C on the lowest rack for about 20 minutes until light brown. While still warm, slice these two puff pastry pillows to make a bottom and a top. Cool.

Mix the flour, powdered sugar and vanilla sugar in a saucepan.

Mix the whole eggs and the egg yolks together and add. Bring the milk to the boil and add while stirring. When the cream starts to thicken, add the butter and fold it in heartily.

Remove from heat and stir the cream cooled in an ice cube bath, this prevents a skin from forming.

Only now add the almond kernels and the bitter mantle flavoring.

Spread the crem on the two puff pastry bases and put the lids on, cut into portion pieces.

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