Instructions:

1. To prepare the vanilla pastry cream::
   take the bag of Crème Brûlée preparation mix and warm it up to around 80°C (170°F) Two easy ways to reach this temperature :
   - Microwave: Put directly the bag of the preparation mix in the microwave for about 2 times 4 minutes at 600W. Turn over the pouch several times while warming.
   - “Bain-Marie “or Double Boiler: Regulate water temperature at 80°C and put the pouch in the water for about 40 minutes.
2. Once the product is warmed to around 80°C (170°F), chill the bag in the fridge for 2 to 3 hours.
   
   
3. To prepare the puff pastry :
   Line a parchment paper on a baking sheet.
4. Sprinkle the parchment paper with icing sugar and start to roll out the puff pastry to about 2mm thick and trim it.
5. Preheat the oven to 180 °C (350 °F).
6. Prick the surface of the puff pastry with a rolling docker or a fork and sprinkle the work with icing sugar.
7. Bake the puff pastry for 15 to 20 minutes until you obtain a golden color.
8. Cut out the work into 18 rectangles (8cm in long and 5 cm in wide).
   
   
9. Assembly:
   Take the dessert preparation out of the fridge and cut the tip of the bag.
10. Squeeze the bag to garnish the first layer of pastry and the second one. Place the third and final piece of pastry on top.
11. Place the sliced almonds on top and dust with icing sugar.