To make the cream: Heat the milk in a saucepan. In a separate bowl, mix the egg yolk, cornstarch, and honey. Add a little of the warm milk to the mixture, then return it to the saucepan. Stir continuously until it thickens. Add the vanilla extract and let the cream cool completely.

Prepare the puff pastry: Cut the pastry into 6 pieces. Lightly score a border around each piece to create a small frame and brush the edges with the egg yolk. Place a spoonful of cream in the center of each piece and bake in a preheated oven at 180°C for 10–12 minutes, until golden and puffed.

Garnish with almond flakes and optionally drizzle with more honey.

Enjoy warm or at room temperature.