Dissolve yeast and 10 g sugar in 4 tablespoons of lukewarm water, leave to rise for about 10 minutes. Warm the milk lukewarm. Put the flour in a bowl. Add 75 ml milk and yeast and mix to a smooth pre-dough.
Melt the butter. Separate egg. Gradually add egg yolk, 75 ml milk, 70 g sugar, salt, crème fraîche and butter to the pre-dough. Beat the egg white until stiff and carefully fold in 25 g flaked almonds.
Let the dough rise for about 30 minutes. Caramelise icing sugar in a pan until golden brown and let it cool down a little. Turn the almonds in it. Remove with tongs and pull out the threads. Let it set on an oiled aluminium foil.
Mix pudding powder and 30 g sugar, stir with 50 ml milk until smooth. Bring 150 ml milk to the boil, remove from the heat. Stir in the pudding powder. Simmer for about 1 minute while stirring. Pour into a bowl, cover pudding directly with foil and let it cool down a little.
Heat the oil in portions in a large frying pan. Fry about 12 blini from the dough, preferably using dessert rings (7 cm Ø). Remove the blini and keep them warm. Arrange 3 buffers and some pudding as turrets on plates.
Decorate with caramelized almonds, flaked almonds and chocolate rolls. Dust with cocoa powder.