Cut the KANAKI PUFF Pastry into 3 parts with the help of a baking tray.
Then cover the KANAKI PUFF Pastry with a grease gun.
Turn the KANAKI PUFF Pastry with the oil paste on the opposite side of the pan.
Sprinkle the KANAKI PUFF Pastry with flour until covered.
Then add another oil paste on top and then place a baking tray.
This way the PUFF Pastry will not stick to any of the pans and will not swell too much.
Place in the oven for 25 minutes.

For the cream:
Pour the milk into a saucepan and bring to a boil over high heat. Then add the sugar.
Put the sugar, eggs and corn flour in a bowl. Stir while adding a little of the mixture to the pot.
Then add a couverture and cocoa to the pot and mix well.
Immediately after, add the mixture from the bowl while stirring.
Spread the cream on a baking sheet.
Then cover it with a film, so that it does not peel and put it in the refrigerator until it cools down.
Once the PUFF Pastry gets the ideal color, take it out of the oven.
Then take the cream out of the fridge and put it in the mixer. Beat it until fluffy.
Fill a pastry bag with the cream and a second with the whipped cream.
Spread a layer of cream on the PUFF Pastry, add another piece of PUFF Pastry, spread another layer of cream and finish with another piece of PUFF Pastry on top.
Add a layer of whipped cream and sprinkle with almonds and chocolate.