In a saucepan, boil the sweetened condensed milk for 3 hours. Empty the caramel in a bowl and beat it until it becomes liquid. Lay the KANAKI puff pastry and sprinkle half the couverture chocolate, minced. Add the caramel, fold the pastry until the middle and press it until the caramel spreads all over it. Pour a little more caramel and fold the other side of the pastry. Seal the edges well. Place the pastry roll on a baking sheet, laid with baking paper. Repeat the procedure with the second roll. With a cooking brush, smear the surface with egg and sprinkle with almond fillet. In a preheated oven, bake at 170°C with extra heat on the oven elements, until golden brown. After you let them cool down, sprinkle with powdered sugar or cocoa, and serve.