1. Transfer the corn puffs to a large bowl and gently crush them with your hands, but not into fine crumbs. Add the pine nuts and mix. 2. Melt the butter in a small saucepan. Let it cool slightly. 3. Combine the melted butter with the boiled condensed milk. Stir until smooth. 4. Pour the cream mixture over the corn puffs and nuts. Mix well. 5. Transfer the mixture onto plastic wrap and shape it into a tight log using the wrap. (Alternatively, spread the mixture evenly onto parchment paper and roll it tightly to form a log.) 6. Refrigerate the log for at least 2 hours. 7. Remove the plastic wrap or parchment and slice the corn puff, dulce de leche, and nut salami into portions using a sharp knife. SERVING IDEAS: - Roll the mixture into small truffle-sized balls before chilling. - Dip one end of each slice in melted dark or milk chocolate. - Wrap the chilled log in parchment and tie the ends with twine like a rustic sausage. - Slice, stack, and wrap in clear cellophane with a ribbon. It becomes a charming homemade treat for neighbors or teachers.

   1. Separate the egg yolks from the whites, mix the yolks with sugar, and leave for 15 minutes. 2. Once the sugar dissolves, add slightly warmed butter, vanilla, and salt, and beat the mixture into a foam. Whip the egg whites until stiff. 3. Melt the chocolate in a double boiler and mix with cognac. 4. Add the ground almonds and chocolate to the beaten mixture, then sift in the flour with the baking powder. Gently mix everything together. Add the whipped egg whites and carefully mix again. 5. Pour the batter into a well-greased ring mold and bake for about 70 minutes in a preheated oven at 180°C (356°F).