1 1/4 cups of heavy whipping cream
1 sheet of puff pastry
1/2 tsp vanilla
1/2 cup of powdered sugar
3 ounces of almond paste sliced in thin pieces
Heat oven to 425°F.
Cut puff pastry into 6 equal squares and place on a baking sheet. Once at temperature, bake for 10 minutes until risen, brown, and flaky.
Place a 1/4 cup of heavy whipping cream and almond paste into the microwaveable safe dish and heat until warm. Then beat with a whisk until it has a smooth consistency.
In a mixing bowl or by hand beat 1/2 cup of whipping cream, vanilla, and powdered sugar until it forms stiff peaks.
Slice off the very top of the puff pastry squares with a serrated knife and fill equally with the almond paste mixture. Then pipe or spoon the whip cream on top of the almond paste mixture, placing the puff pastry top on top of the whipped cream, and sift some powdered sugar onto each square and serve.