Put milk and water in the food processor. Gradually stir in the flour, slowly at first, then faster. If the mass has the consistency of pudding and it creates a clap when kneaded, it is perfect.
Divide the dough into four portions with a ladle, place three of them in the refrigerator. Heat about 250 g clarified butter in a cast iron pan (28-30 cm) and cover. In the meantime, separate 2 eggs neatly. Stir the egg yolks with the chopped almonds into the dough portion. Beat the egg white with a pinch of salt until stiff and fold it loosely into this portion.
If the fat is hot enough and forms small bubbles on a wooden spoon handle, reduce the heat. Put the dough portion in the pan, sprinkle sugar over it and put the lid on, this is important for the caramelization! When the underside is brown, divide the dough in the middle, turn and sugar again. Never forget the lid. Repeat this process one or two more times, continuing to tear the dough. Take the pieces out of the pan with the slotted spoon and let them drain on kitchen paper.
Do the same with the remaining three dough portions.
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