Scald milk, add the 2 teaspoons sugar, and cool to lukewarm.
Soften yeast in lukewarm milk mixture.
Beat egg yolks until thick and blend in cream.
Sift flour, measure, then sift again with the 2 tablespoons sugar and the salt.
With a pastry blender or two knives, cut butter into flour until pieces are about the size of large peas.
Combine the yeast and egg mixtures; stir into flour mixture, making a soft dough.
Cover and store in the refrigerator overnight.
Turn out on a lightly floured board, divide in half; roll out in two equal-sized portions about 1/3 inch in thickness.
Spread almond paste over one piece of dough and lay second piece of dough on top.
With a sharp knife, cut in 2 1/2 inch triangles.
Place on a greased baking sheet, brush lightly with melted butter, and set in a warm place to rise until almost doubled in bulk.
Bake in a moderate oven (350°) for 18 minutes, until golden brown.