Choux pastry: Preheat the kitchen stove to 210 °C (upper-lower heat). Bring the milk, butter, a little salt and sugar to the boil. Add the flour and burn with a wooden spoon. Cool the mixture to about 80 °C, then quickly add the eggs one by one. Draw a circle of 28 cm ø on a piece of parchment paper, turn the parchment paper to the other side, pour the dough mixture into a piping bag with a hole nozzle and pipe narrow rings in a snail shape until the drawn circle is covered. Sprinkle the top of the dough with the chopped almond kernels.
Bake the dough in the stove with steam (fireproof container with a little water with in the stove form) for about 20 minutes, reducing the heat to 180 °C.
Woodruff cream: whisk the cornflour (maizena) with a little bit of milk until smooth.
Bring remaining milk with dried woodruff, sugar, liquid whipped cream, vanilla pulp and scraped out pod to a boil. Stir the egg yolks into the cornstarch and then quickly stir this into the boiling milk, stirring continuously with a whisk (it burns quickly) until it really boils, about 1 minute. While still hot, strain through a sieve and cool. Soak the gelatin in cold water. Heat the Grand Marnier, let the squeezed gelatine melt in it and stir it quickly into the vanilla cream. Fold in the whipped cream and woodruff powder.
Cake structure: Cut the choux pastry base in half horizontally, place the