Mirlitons de Paris

A few days ago, with some leftover puff pastry, I looked again for ways to turn it into something more memorable, and I found something. Something surprising is that in the book of 1958, there were not one but five versions of this delight. I changed some things, adding caramelised butter and more almonds to make it more marzipan-like, yet the idea is the same - puff pastry filled with cream and jam and topped with almond flakes,  with the addition of the butter to the cream.