Melt the butter.

Stir together the warm butter and the milk so the butter isn’t hot.

Add the yeast and stir until it is dissolved.

Mix in the rest of the ingredients and let rest in the mixing bowl, covered, for 15 minutes.

Stir again for 30 seconds to a minute, and let rest, covered, for another 15 minutes.

Take the dough out of the bowl and pull and stretch it for a couple of minutes.

Wrap it in plastic and let it sit in the fridge for 30 minutes.

Divide the dough in half, round into balls, and place them on a parchment- or Silpat-lined tray.

Let proof until doubled in size, about 2 hours.

Bake at 200°C/400°F for about 8 minutes or until golden brown.

Let cool.

Mix everything together into a thick paste.

Cut a triangle out of the top of each bun and pull out some of the inside.

Fill each bun with half of the filling.

Dip into chopped toasted almonds or sprinkle them over the top.

Dollop on the whipped cream.

Place the little triangle you cut out on top like a hat, then dust with powdered sugar.

Best served immediately!