Pâte Effilochée à la Crème (Osmalieh)

Put the sugar, water and lemon juice in a small pot and bring to a boil. Lower the heat and simmer gently, without stirring, for 8 minutes, then stir in the orange blossom water and rose water. Let it cool completely; a cold syrup is what keeps the toasted pastry crisp instead of making it soggy.

• 300 g sugar
• 200 ml water
• 1 tsp lemon juice
• 1 tbsp orange blossom water
• 1 tsp rose water

✅ C'est prêt quand : the syrup looks clear and slightly thickened, like a light honey

Whisk the milk, cream, cornstarch, sugar and salt together in a pot while still cold, so the cornstarch dissolves with no lumps. Set over medium-low heat and cook, whisking constantly, until it thickens into a smooth, pourable custard that coats the back of a spoon.

• 500 ml whole milk
• 250 ml heavy cream
• 30 g cornstarch
• 60 g sugar
• 1 pinch salt

✅ C'est prêt quand : the mixture is thick enough to leave a visible trail when you drag a spoon through it