Warm the Whole Milk to about 95–105°F (35–40°C), crumble in the Fresh Yeast and stir until dissolved; add a teaspoon of Granulated Sugar to help activate the yeast and let sit 5 minutes until foamy.
In a large bowl combine the yeast mixture with the Large Egg, a heaped teaspoon of Ground Cardamom, a pinch of Fine Salt, the remaining Granulated Sugar, and the melted Unsalted Butter.
Stir in All-Purpose Flour a little at a time and knead until you have a smooth, soft dough that springs back when pressed (about 8–10 minutes by hand or 5–7 minutes in a stand mixer).
Place the dough in a lightly oiled bowl, cover, and let rise in a warm spot until doubled in size, about 45–60 minutes.
Turn the dough out and divide into 12 even pieces; shape each into a smooth bun and place on a baking sheet lined with parchment. Cover and let rise another 30–40 minutes until puffy.
Beat together one Egg with a splash of Milk and gently brush the buns for a glossy finish. Bake in a preheated 425°F (220°C) oven for 10–12 minutes, until golden brown. Cool completely on a rack.
When the buns are cool, slice off the tops and scoop out a small well from each bun. Save the removed crumbs in a bowl and mix them with the Almond Paste and a little Milk to reach a spreadable consistency; stir in a tablespoon or two of Soft Bread Crumbs if the mixture is too loose or to adjust texture.
Whip the Heavy Whipping Cream with Powdered Sugar and a pinch of Vanilla Sugar until soft peaks form.
Fill each hollowed bun with a spoonful of the almond mixture, pipe or dollop whipped cream on top, replace the bun lids, and dust generously with more Powdered Sugar before serving.
