Cut the dough into strips, the thinner the strips, the faster the cake is saturated. Put on the pan with covered parchment and bake in a preheated oven to 200 degrees for about 15 minutes or until golden brown.
Cool the strips, leave a few pieces to sprinkle on the cake. Beat condensed milk with butter and cognac until smooth.
On the table, spread several segments of cling film and spread the sticks of dough on it with cream. Coat our cake with the remnants of cream on all sides.
Wrap it tightly with cling film, if you do not wrap it too tightly, the cake will crumble when sliced. Put the Cake Puff log in the refrigerator for the night to soak.
Remove the puff pastry cake from the refrigerator, remove the film and sprinkle crumbs on all sides from the remaining dough sticks. You can serve.