Directions

1. Preheat oven to 400°. In a small bowl, add 1 tablespoon sugar, warm water, and yeast. Let sit for 10 minutes or until yeast begins to bubble and foam.

2. In the bowl of an electric mixer, combine 2 tablespoons sugar and 1 egg and beat with whisk attachment until egg is pale, about 5 minutes.

3. In a small saucepan, combine cream, water, and butter. Heat until warm and butter is melted, but do not boil. Let sit for 8 minutes or until temperature falls below 110°. Pour into the yeast mixture.

4. Add the yeast-cream mixture to the egg and stir to blend. Add flour and beat with dough hook until dough forms; if necessary, add more flour 1 tablespoon at a time, up to 3 tablespoons. Turn dough out on a lightly floured surface and knead for 1 minute. Transfer dough to a lightly oiled (or buttered) bowl, cover loosely with plastic food wrap, and let rise in a warm place for 1 hour.

5. Divide dough into 8 pieces and roll into balls. Place on a baking sheet covered with Silpat liner (or parchment paper) and let rise for 30 minutes more. Brush buns with beaten egg and cream mixture. Bake until lightly browned, about 10-12 minutes.

6. While the buns cool, make the filling and whipped cream. In a processor or bowl, combine almond paste and milk and stir until the mixture is creamy, adding additional milk 1 tablespoon at a time if necessary to achieve the desired consistency. Whip the cream and sugar together in a stand mixer until medium to stiff peaks form.

7. Once the buns are completely cool, use a small, sharp knife to cut a triangular “hat” out of the top of the bun and set it aside. Remove a small portion of the inside of the bun to create a cavity for the almond filling. Slice off the bottom of the hat, leaving a win crust.

8. Fill each bun with a spoonful of the almond filling and top with a dollop of whipped cream. Place the hat on top of the whipped cream and sprinkle with powdered sugar.