The dulce de leche
Submerge a can of condensed milk in a pan filled with water and bring this to a boil for 3 hours. We do this to caramelize the condensed milk. If necessary add more water to insure it stays submerged. After the three hours gently take the can out of the water and let it cool down. Don’t open the can before it has cooled down completely, otherwise the pressure will be too high and it will spray out. After, you can open it and keep it in your fridge for later.
3 leaves or 5 grams
dulcey de leche
First soak the gelatin in cold water. Meanwhile mix the milk with the pear juice and the cardamom seeds. Then heat this up till it starts to steam. Now turn off the heat and let it marinade for 30 minutes. After that add the dulcey de leche and the egg yolk. Mix this well and then while stiring cook the cremeux till it’s 85 degrees Celsius. Then dissolve the gelatin and mix it once more. Now cover the bottom of a tray with a piece of foil and pass the cremeux through a fine sieve onto the tray. Tap the tray a couple of times to level it and remove any air bubbles. Then let it set in your fridge. Once set remove it from the tray and portion it into the same size as the feulletine. Keep it in your fridge for later.