Goulash Cup (Serves 8)

Ingredients:

1 roll of phyllo dough

200g melted butter

150g glucose syrup

200ml water

200g sugar

100g raw Chantilly cream

150g pastry cream

500ml milk

100g almond slices

Preparation:

1. Toast the almond slices in a little butter.

2. Cut the phyllo dough into four equal sections. Brush every three layers with melted butter and shape them in a cupcake mold.

3. Bake until golden brown, then let them cool.

4. Heat the glucose syrup with sugar and water for 10 minutes.

5. Whisk the raw Chantilly cream with the pastry cream and milk.

6. Pour the syrup over the baked phyllo cups, then add the cream mixture.

7. Garnish with toasted almonds