post7 // served warm: french-style croissants filled with dulce de leche

IMG_6069

Croissants de Manjar

These are sure to melt in your MOUTH! Served warm and filled with a generous helping of dulce de leche, these delectable treats give a latin-american twist to the traditional staple of French bakeries. The croissant itself is extremely buttery, to such a degree that the bread is already sweet to begin with. Dulce de leche is woven through it’s flaky insides, assuring each bite a taste of both the croissant and it’s rich filling. But how could I forget? A hefty sprinkling of powdered sugar is in order to finish off this delectable serving.

On the days I make it to my favorite bakery here in Arequipa, La Canasta (fun fact: canasta means basket in english!), I struggle to resist this croissant. For any fan of dulce de leche, this delight of a snack is an unmatchable taste; yes, I’m talking to you Jake, my brother and dulce de leche aficionado. For this reason, I’ve had to wean the amount of times I walk through the homemade bread-smelling doors of La Canasta, at least for my waistline’s sake.

Anyone unfamiliar with dulce de leche, let me get you familiar. You can find it all over the states, either pure or in ice cream, cakes, pastries, etc. It’s made by heating sweetened milk that turns into a caramelized final product. Only once have I made it on my own, yet after much inspiration down here in Peru, I look forward to making it a whole lot more upon my return to the states. This recipe was the one I followed to make mine and it’s definitely a keeper! For the chefs or wannabe chefs out there, give it a try. And while you’re at it, buy a croissant, top it with powdered sugar and dip, dip away.

1000 ml whole milk
1 1/2 cups sugar
1/4 tsp baking soda
1 vanilla bean, split (optional)
1. In a medium heavy-bottomed saucepan, combine the milk, sugar and baking soda. Stir well to dissolve the sugar.
2. Bring to a boil over medium heat without stirring. Remove from the heat and skim off any scum on top.
3. Add the vanilla bean (if using) and bring to a boil over medium heat. Reduce the heat to very low and simmer gently for 1 hour, stirring frequently.
4. Remove the vanilla bean (if using) and discard it. Continue to simmer gently for another 1/2 – 1 hour over very low heat, stirring frequently, until thickened and caramelised. Remove from heat and let it cool.
5. Dulce de Leche can be stored in a refrigerator in a clean glass jar for 1-2 weeks.

One comment

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s