Pavé of Bombom

Filling:

In a large saucepan, whisk together condensed milk, whole milk, flour, egg yolks, unsalted butter, and bring to a boil over high heat

Stir constantly until thickened

Cover with plastic wrap very close to the surface to prevent a skin from forming and let cool

Glaze:

In another saucepan, whisk together chocolate chips and whole milk

Bring to a boil over medium heat, stirring constantly until thick and creamy

Let cool

Assembly:

Line an English-style cake pan with aluminum foil

Cut the cake into three equal parts in width

Place one layer of cake, half the whipped cream, half the glaze, and half the truffles

Alternate layers and finish with a layer of cake

Cover with plastic wrap and refrigerate for at least 1 hour

Topping:

Whip heavy cream until stiff peaks form

Fold in chopped pecans

Spread over the top of the cake, decorate with remaining truffles, and serve.