Ingredients: for the puff pastry: 300 g patent flour 115 g white caster sugar 115 g fine granulated sugar 5 g baking powder 1.5 g baking soda 10 g lemon zest 2 g salt 210 g unsalted butter 25 g beaten egg (1/2 egg) for the almond paste: 150 g almond flour (from almonds without the brown skin) 150 g granulated sugar 1 egg (50 g) for the pastry cream: 300 g full-fat milk Marrow of 2 small or 1 large vanilla pod 60 egg yolk 60 g fine granulated sugar 20 g cornflour for the decoration red fruit chocolate sprig of mint icing sugar My puff pastry ring was 24 cm long. For the paste, mix the almonds and the sugar. Add the beaten egg. Mix this and knead briefly until smooth. Place in the refrigerator. This can easily be left overnight. For the dough, mix the flour, sugar, baking powder, baking soda, lemon zest and salt in a bowl. Mix the soft butter through this mixture and then the egg. At the end, I kneaded the dough on the counter until it was a cohesive dough. Do not knead longer than necessary. Wrap in cling film and put in the refrigerator for at least an hour. In the meantime, preheat the oven to 180 degrees. Grease the slof rings. Divide the dough into two pieces and make rolls of about 24 cm. Place the rings on a piece of baking paper on a baking tray. Place the dough in it and press it out to the edges. Now take the almond paste and divide it into two parts and make a slice of it. Place this on the dough, but make sure you stay about a cm from the edge. Now bake the slofs in a can for 28-30 minutes until golden brown. After baking, let the slofs cool down well and let them stand for a few minutes before removing the rings. Now make the pastry cream: Beat the egg yolks and sugar until smooth and add the cornstarch at the end. Boil the milk with the vanilla pod(s). Cut open the vanilla pods and remove the marrow and put it back in the milk. Now carefully (a small stream) pour the milk into the egg mixture, but keep beating. Now heat the whole au bain marie and keep stirring until a thick cream is formed. Let the cream cool down. I spread it out on the counter and put a piece of cling film over it so that no skin forms. As soon as the slippers and the cream have cooled down, we can start finishing. Put the cream in a bowl and beat it firmly. Put the cream in a piping bag with a smooth nozzle. Divide the cream over the slippers and stay a little away from the edges. Now place the fruit on the cream and sprinkle a little icing sugar over it. Finally, a few chocolates and for the color and flavor a few sprigs of mint. Have fun baking and enjoy your meal. Questions? I'd love to hear from you.