Dulce de leche desserts by Shiogourmet

                                                   Alfajores
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                                                     Budin

 

Mil hojas 

 

 
                                Pancakes with Dulce de leche

                                           Dulce de leche Flan

 

 

Dulce de leche mousse 

Dulce de leche cheesecake

Dulce de leche cheesecake

SERVINGS: 10 

. Vegetable oil, for brushing

. 25 chocolate Oreo cookies crushed

. 1/4 cup light brown sugar

. 1/4 teaspoon cinnamon

. 4 tablespoons unsalted butter, melted

. 7 ounces fresh cream cheese (Philadelfia), softened

. 4 ounces of dulce de leche

. 1 1/2 cups heavy cream

. 1/3 cup plus 1/4 cup granulated sugar



1.Lightly brush a 10 individual pan with vegetable oil. In a food processor, pulse the Oreos cookies, brown sugar and cinnamon to fine crumbs. Add the butter and process until the crumbs are moistened. Press the crumbs over the bottom of the pans and refrigerate until firm, 30 minutes.

2. In a bowl, beat the cheese with the dulce de leche until creamed . Add the cream and beat until the mixture is very firm, about 3 minutes. Add 1/3 cup of the granulated sugar; beat until the mixture is smooth and slightly softened, about 2 minutes. Pour the batter over the crust. Refrigerate until well chilled, at least 5 hours or preferably overnight.

Run a small, thin knife around the edge of the springform pan and remove the ring.

Dulce de leche brownie

Dulce de leche brownie

SERVINGS:8



. 3 tablespoons unsalted butter, softened

. 3/4 cup sifted all-purpose flour

. 1/3 cup unsweetened cocoa,

. 3 ounces of dulce de leche

. 1/2 teaspoon baking powder

. 1/2 teaspoon salt

. 1 cup dark brown sugar

. 1 large egg

. 1 teaspoon pure vanilla extract

. 1 ounce semisweet chocolate, melted

. 1/4 cup unsweetened applesauce 

1.Preheat the oven to 350°. Butter a 9-inch square baking pan with 1/2 teaspoon of the butter. Sift together the flour, cocoa, baking powder and salt.

Using an electric mixer, beat the sugar and the remaining butter. Add the egg, the dulce de leche and vanilla and beat until fluffy. Beat in the chocolate, then the applesauce. Beat in the dry ingredients on low speed until combined. Spread the batter in the prepared pan. Bake for about 25 minutes, or until a toothpick inserted in the center comes out clean. Let cool, then cut into squares.

Dulce de leche flan

“Dulce de leche flan”

SERVINGS: 6

.    2 1/2 cups whole milk

.    4 ounces of dulce de leche

.    1 medium cinnamon stick, broken

.    1 cup sugar

.    1/4 cup water

.    5 large eggs

         1. Preheat the oven to 300°. Set six 5- to 6-ounce ramekins or custard cups in a medium baking pan.

         2. In a medium saucepan, combine the milk, lemon peel and cinnamon stick and bring to a boil. Remove from the heat and let stand for 15 minutes; discard the lemon peel and cinnamon stick pieces.

         3. Meanwhile, in a small saucepan, cook 1/2 cup of the sugar with the water over moderately high heat, stirring just until the sugar dissolves. Lower the heat to moderate and let the sugar syrup simmer, without stirring, until a deep amber caramel forms, about 15 minutes. Immediately pour the caramel into the ramekins, tilting them as necessary to evenly coat the bottoms.

         4. In a large bowl, whisk the eggs with the remaining 1/2 cup of sugar. Slowly whisk in the warm milk, then strain through a fine sieve into a large measuring cup or a bowl. Pour the custard into the ramekins. Pour enough hot water into the baking pan to reach halfway up the sides of the ramekins. Bake for about 40 minutes, until a knife inserted into a flan comes out clean. Transfer the ramekins to a rack and let the flans cool to room temperature. Refrigerate the flans for at least 4 hours or overnight.

         5. To serve, run a thin knife around each flan. Top each flan with an inverted dessert plate and unmold, letting the caramel run over the flans. Serve at once.

MAKE AHEAD The flans can be refrigerated for up to 2 days in the ramekins.

Dulce de leche and strawberries doughnuts

Dulce de leche and strawberries doughnuts

SERVINGS: 6

STARTER

.    3/4 teaspoon active dry yeast

.    1/4 cup plus 1 tablespoon warm water

.    1/2 cup all-purpose flour

DOUGH

 3/4 teaspoon active dry yeast

 2 tablespoons milk, warmed

 1 cup plus 2 tablespoons flour

 1 teaspoon salt

 3 large egg yolks

 2 tablespoons unsalted butter, melted

3 tablespoons sugar

 JAM
 2  ounces of red raspberries jam
 8 ounces of dulce de leche

          Vegetable oil, for frying

          1.In a medium bowl, dissolve the yeast in the water. Mix in the flour. Cove with plastic and let rise in a warm place until doubled in bulk, 1 hour.

          2. In a standing mixer fitted with the dough hook, dissolve the yeast in the milk. Add the flour, salt, egg yolks, butter, sugar and the starter and mix until the dough forms a ball. Scrape the dough into a bowl, cover and let rise in a warm place until doubled in bulk, 1 hour.

          3.  Line a baking sheet with parchment paper. On a floured work surface, roll out the dough 1/2 inch thick. Stamp out 1-inch round doughnuts as close together as possible. Reroll the scraps and stamp out more doughnuts. Transfer the rounds to the baking sheet and cover with a damp cloth. Let stand for 15 minutes.

           In a saucepan, heat 1 inch of oil to 325°. Fry the doughnuts until golden, 2 minutes. Drain, then roll the doughnuts in sugar. Serve hot, with the raspberry jam and dulce de leche.

    As perfect snack serve it with a cup of delicious warm chocolate!

Chocolate dulce de leche muffin

Chocolate dulce de leche muffin

Ingredients

•   1 3/4 cups all-purpose flour

•   2 teaspoons baking powder

•   1/2 teaspoon baking soda

•   2 tablespoons best quality cocoa powder

•   3/4 cup superfine sugar

•   3 oz of dulce de leche

•   3/4 cup semisweet chocolate chips, plus 1/4 cup for sprinkling

•   1 cup milk

•   1/3 cup plus 2 teaspoons vegetable oil

•   1 egg

•   1 teaspoon pure vanilla extract

Special equipment: Muffin tin with paper muffin cases

Preheat the oven to 400 degrees F.

Put the flour, baking powder, baking soda, cocoa, sugar, and 3/4 cup of the chocolate chips into a large bowl. Pour all the liquid ingredients into a measuring jug. Mix the dry and wet ingredients together, remembering that a lumpy batter makes the best muffins. Spoon into the prepared muffin cases. Sprinkle the remaining 1/4 cup chocolate chips on top and then bake for 20 minutes or until the muffins are dark, risen and springy.

Warm apple tart with dulce de leche sauce and fluer de sel

                         Warm apple tart with dulce de leche sauce and fluer de sel

      

     Topping:

                         1.1 ounces all-purpose flour (about 1/4 cup)

                         1/4 cup packed light brown sugar

                         2 tablespoons chilled butter, cut into small pieces

                         

      Crust:

                         5.6 ounces all-purpose flour (about 1 1/4 cups)

                         1/4 teaspoon salt

                         3 tablespoons chilled butter, cut into small pieces

                         2 tablespoons chilled vegetable shortening, cut into small pieces

                         3 tablespoons ice water

                         Cooking spray

                        

Filling:

                         1/4 cup granulated sugar

                         2 tablespoons cornstarch

                         4 cups thinly sliced peeled Granny Smith apple (about 1 1/4 pounds)

                         3 cups thinly sliced peeled Fuji apple (about 1 pound)

                         Caramel sauce:

                         1/2 cup fat-free caramel sundae syrup

                         1/8 teaspoon kosher salt

Dulce de leche sauce

Fleur De Sel

.     

.    1. To prepare the topping, weigh or lightly spoon 1.1 ounces (about 1/4 cup) flour in a dry measuring cup; level with a knife. Combine flour, brown sugar, and 2 tablespoons butter in a food processor; pulse 10 times or until crumbly. Transfer topping to a bowl; cover and chill.

.    2. To prepare crust, weigh or lightly spoon 5.6 ounces (about 1 1/4 cups) flour in dry measuring cups; level with a knife. Combine flour and 1/4 teaspoon salt in a food processor; pulse 2 times or until combined. Add 3 tablespoons butter and shortening; pulse 4 times or until mixture resembles coarse meal. With processor on, add 3 tablespoons water through food chute, processing just until combined (do not form a ball). Press mixture gently into a 4-inch circle on plastic wrap; cover and chill 15 minutes. Slightly overlap 2 sheets of plastic wrap on a slightly damp surface. Unwrap dough, and place on plastic wrap. Cover with 2 additional sheets of overlapping plastic wrap. Roll dough into an 11-inch circle. Freeze dough 5 minutes or until plastic wrap can be easily removed.

.    3. Preheat oven to 375°.

.    4. Discard top 2 sheets of plastic wrap; let dough stand 1 minute or until pliable. Fit dough, plastic-wrap side up, into a 9-inch pie plate coated with cooking spray. Discard plastic wrap. Press dough into bottom and sides of pan. Fold edges under; flute.

5. To prepare filling, combine granulated sugar and cornstarch in a bowl; stir with a whisk. Add apples; toss to combine. Arrange apple mixture in crust, mounding slightly in the center. Bake at 375° for 25 minutes. Remove from oven; sprinkle evenly with topping. Bake at 375° for 25 additional minutes or until golden. Cool on a wire rack 20 minutes.

Serve a slice on a plate add one scoop of dulce de leche sauce and finish wth some fluer de sel!

Churros with dulce de leche sauce

                                               

                                     Churros with dulce de leche sauce

For the churros:

90g caster sugar

 

1 tablespoon ground cinnamon
125g plain flour
125g self-raising flour
a good pinch of sea salt
2 tablespoons olive oil

1 litre sunflower oil for frying

For the sauce:

200g of dulce de leche

300ml double cream 

METHOD

Serves: makes 16 long sticks

• Mix the sugar and cinnamon together and set aside.

• Make the dulce de leche sauce. Put the dulce de leche in a heavy bottomed saucepan with the cream and heat over a low heat, stirring continuously, to blend both ingredients into a rich silky and smooth sauce being careful not to let it burn. 

• Sift the flours with a good pinch of salt into a metal or heatproof bowl and make a well in the centre.

• In a separate bowl, mix the olive oil and 450ml boiling water together, and pour into the well, beating it well with a fork to get rid of any lumps. The dough should be slightly soft and sticky to touch. Let it rest for 10 minutes.

• Fill a large, heavy bottomed saucepan with the sunflower oil - it should be about one-third full. Heat the oil to 170C or until a small piece of bread browns in less than 30 seconds.

Add the dough to a piping bag with a star-shaped nozzle and squeeze out churros directly into the hot oil, cutting them with a pair of scissors into the length you want. Be careful not to cook more than three at any one time, or they will all stick together. Fry for about 3 to 4 minutes until crispy and golden. Remove from the oil with a slotted spoon and drain on kitchen paper. Sprinkle with the cinnamon sugar. Reheat the dulce de lechesauce and pour into little cups for dipping with the churros.

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