Crispy white chocolate praline with crepe and milk jam recipe.

Melt the white chocolate (double boiler, microwave...). Add the dulce de leche and mix.

Blend the crêpes and add them to the previous mixture. Mix well to achieve a smooth consistency.

Form a sausage with the mixture and cut it into slices. Distribute these slices into the heart-shaped molds, pressing well.

Refrigerate for 1 hour and unmold.

To finish: I use the microwave to melt my white chocolate, always at medium power, and just before all the chocolate is melted, I mix so that the remaining pieces melt into the mixture. I cut slices to already have the volume of the hearts; it's easier...