Prepare all the ingredients.

Slightly grease a baking tray.

Using a decorating bag with a plain tip, pipe the puff pastry into a crown shape. Place 2 lines of dough side to side, then a third one straddled on the first two.

Brush the surface with egg yolk using a brush.

Sprinkle a few slivered almonds...

... onto the full surface.

Bake in warm oven (180°C - 356°F)...

...for about 20 minutes.

The dough will rise....

...and turn golden.

When finished, remove the puff pastry crown...

...and leave to cool on the work surface.

Using a knife, split the thickness of the crown in two.

Garnish the lower part with praline flavoured butter cream. To do this, use the decorating bag with a large fluted tip.

The best is to stuff with cream by drawing roses on the whole crown.

Place the upper part of the puff pastry on top (the one which has slivered almonds). Leave to harden in the fridge.

Just before serving, sprinkle with icing sugar.

Dress on a serving dish.