Place the egg yolks in a small bowl. Set aside.

Warm the dried lavender, milk, sugar, and flour over medium heat.

Stir until the mixture starts to boil and has thickened.

Strain the dried lavender pieces out of the mixture.

Slowly pour the mixture into the bowl with the egg yolks, whisking constantly to temper them.

Add the tempered egg yolks back into the saucepan and stir to combine.

Stir in the butter.

Transfer the mixture to a bowl.

Cover with plastic cling film. Make sure the plastic touches the surface of the pastry cream.

Chill for at least 2 hours.

Whip the heavy cream and fold it into the chilled lavender cream.

Warm 1/2 cup of the milk.

Add the yeast and dissolve.

In a bowl, combine the flour, the egg, 6 tablespoons butter, 1/2 cup white granulated sugar, and the pinch of salt.

Add the yeasted milk and knead it into a smooth dough.

Cover the bowl with a dish towel. Stow it in a warm place for 45 minutes.

Grease and flour a 12x14-inch baking sheet or jelly roll pan.

Turn the dough out onto a floured work surface and knead once more.

Transfer to the baking sheet. Roll out the dough to fit the pan.

Stow in a warm place for 45 minutes.

In a saucepan over medium heat, melt 1/2 cup plus 3 tablespoons butter, 3/4 cup sugar, and honey.

Stir in the almond leaves.

Stir in 5 tablespoons of milk.

Remove the mixture from the heat and let it cool.

Preheat the oven to 400 degrees F.

Brush the honey-almond mixture over the top of the dough.

Place in the oven and bake for 15-20 minutes, until the top is golden brown. Remove from oven and let cool completely.

Cut the cooled cake into quarters from the short side of the pan.

Working with one rectangle at a time, slice the rectangle in half horizontally.

Remove the top portion of the cake, fill it with the lavender pastry cream, and replace the top cake layer.

Once you have filled the four sections, cut the sections into smaller, serving-size rectangles.

If you like, sprinkle dried lavender over the top for garnish before serving.