Rehydrate the gelatin in cold water.
Boil the milk with the glucose.
Then add the melted gelatin.
Melt the chocolate in the microwave or in a bain-marie.
Then add one-quarter of milk.
Blend together until the ingredients are well combined with an immersion blender.
Make sure you are working at a temperature higher than 35°C ( > 95°F).
If the temperature is lower, you must heat the milk+chocolate in the microwave or in a bain-marie.
Stir until the ingredients reach a mixture.
Add the remanent milk and blend for another few seconds.
Check the temperature, again, when you finish blending (~ 37°- 38°C) (98.6° – 100.4°F).
Add the cold whipping cream and blend again.
The cream must be stored in the refrigerator for at least 12 hr.
Remove a frozen pastry sheet from the box.
Thaw the puff sheet at room temperature for no more than 40minutes.
Lightly roll out the puff pastry using a rolling pin.
Cut it in two equal halves.
Bake the pastries at 375°F until they become brown and crisp.
Fill one half of the pastry with the Namelaka cream, and cover this half with the other one.
Decorate as you see fit and remember to have fun with it!