Puff pastry vanilla particles

spread the almond flakes on top. Bake at 175° for about 20 minutes. In the meantime, cook a vanilla pudding from milk, sugar and pudding powder. Cut the cooled puff pastry twice horizontally. Beat 2 cups of cream with cream stiffener and vanilla sugar until stiff. Place approx. 1 tablespoon of vanilla

pudding on the bottom layer of puff pastry and place the second layer on top. Pour cream on top and put the lid on. Allow the puff pastry pieces to cool thoroughly in the refrigerator for about 3 hours before serving. If you like, you can sprinkle on some powdered sugar.