Who better to teach us how to create this classic French dessert than the MasterChef himself, Michel Roux Jr?
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Almond puff pastry sticks
Heat oven to 190c/170C fan/ gas 5. Roll out half a sheet of puff pastry to 3mm thickness, brush with half a beaten egg and sprinkle with finely chopped almonds. Using a long sharp knife, cut strips of pastry 12mm wide and 10cm long. Twist 5 times and place on a baking sheet. Bake until golden and crisp, then dust with icing sugar and serve warm with the crème brûlée.