Goulash Cups (4 people)

Ingredients:

• 1 pack of phyllo pastry
• 100g melted butter
• 100g glucose syrup
• 100ml water
• 100g sugar
• 100g raw Chantilly cream
• 100g pastry cream
• 350ml milk
• 50g almond slices

Preparation:

1.  Toast the almond slices in a little butter.
2.  Cut the phyllo pastry into four 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.  Whip the Chantilly cream with the pastry cream and milk.
6.  Pour the syrup over the baked phyllo cups and add the cream mixture.
7. Garnish with toasted almon