1. In a large bowl whisk together 500 g flour yeast 70 g sugar and salt

2. Add cold milk and egg mixing until a shaggy dough forms

3. Turn out onto a lightly floured surface and knead for 5 minutes until smooth

4. Shape into a ball wrap in plastic and refrigerate for 1 hour

5. Meanwhile mix 330 g butter and 30 g flour until well combined

6. Place butter mixture between parchment paper and pound into a 7x7 inch square

7. Refrigerate butter block until firm

8. Roll chilled dough into a 10x20 inch rectangle

9. Place butter block in center then fold dough over butter like a letter sealing edges

10. Roll dough into an 8x24 inch rectangle fold into thirds and refrigerate 30 minutes

11. Repeat rolling folding and refrigerating two more times

12. After final fold roll dough to 1/4 inch thick

13. Cut dough into shapes and space 1 inch apart on parchment-lined baking sheet

14. Cover loosely with plastic and let rise 1 to 1 1/2 hours until puffy

15. Preheat oven to 375°F (190°C)

16. Bake 15 to 20 minutes until golden brown

17. Cool pastries on a wire rack

18. Whisk together 175 g powdered sugar 25 g cocoa powder and 125 ml water until smooth

19. Dip cooled pastries in glaze or spread with a spatula

20. Top with chopped almonds if desired

21. In a chilled bowl whip 240 ml heavy cream 30 g sugar and vanilla extract until stiff peaks form

22. Serve pastries with vanilla cream