Transfer everything into a saucepan, start cooking, over low heat, stirring, and bring to a boil and thicken.
Cover with plastic wrap and let cool.
At this point, start composing your puff pastry: place the crackers on a serving dish big enough to contain half (I didn't have any and I split it into 2 plates).
Spread 1/3 of the cold cream on the first 10 crackers.
Add 1/3 of the chocolate drops, then create the second layer of crackers.
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