Dulce de Leche Day: the most tempting places and recipes for sweet lovers - Ambito Financiero
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Día del Dulce de Leche: los lugares y las recetas más tentadoras para los fanáticos dulceros
Aunque su origen es debatible, el dulce de leche es reconocido por ser un popular invento argentino. De la forma que prefieras consumirlo, descubrí preparaciones para festejarlo o espacios para ir a disfrutarlo.
www.ambito.com
October 10, 2024
Although its origin is debatable, dulce de leche is recognized as a popular Argentine invention. However you prefer to consume it, discover preparations to celebrate it or places to go and enjoy it.
Dulce de leche is a star ingredient in sweet preparations.
There's nothing better for sweets fans than dulce de leche. October 11 is Dulce de Leche Day and it's the perfect excuse to prepare or buy options that have this ingredient as the main star.
This great Argentine invention is part of everyday life in preparations such as pancakes, cakes, toast, volcanoes, or simply, to eat with a spoon. We leave you a list of places and recipe alternatives so you can try and celebrate dulce de leche on its day.
Places with the best sweet preparations:
THE LITTLE FISHERMAN
The volcano remains in the oven for fifteen minutes, where a layer of sponge cake is formed, while the dulce de leche remains liquid inside.
The Little Fisherwoman
At La Pescadorita , the Volcano of Dulce de Leche is made with the smoothness and texture of the classic Chimbote dulce de leche. It is made with the traditional recipe, combined with a base of almond soil that provides a crunchy touch and is served with a scoop of cream ice cream that balances the sweetness and contrasts in temperature. The magic happens in the oven, where for fifteen minutes, a layer of cake is formed while the dulce de leche inside remains liquid, ready to overflow at the first cut.
The experience is complemented by its signature cocktails, such as the Espuma de Mar, with gin, orange syrup, seasonal fruits and lemon juice, which fuse fruit and citrus flavors. The atmosphere evokes the depths of the ocean: strings of lights, murals of mermaids and lots of art on the walls, which create a charming atmosphere, like diving into the bottom of the sea but in the heart of Palermo. The address is Humboldt 1905, Palermo.
SUSHICLUB
The favorite sweet is dulce de leche cheesecake with an oreo base.
SushiClub
SushiClub focuses on the diner's experience with the intense and exotic flavors of its Asian cuisine and fusion sushi offering, and transfers this idea to the desserts. On the menu, one of the favorite options for sweet lovers is the dulce de leche cheesecake, a cheesecake cooked with dulce de leche that has an oreo base and is served with banana Worcestershire sauce, fresh strawberries cut into quarters and white chocolate curls, all decorated with caramel and mint crunch. It is a very balanced, smooth and creamy dessert. It can be paired with a late harvest or naturally sweet wine or with the Fresco y Tardío cocktail. It has several locations in CABA, AMBA and the interior of the country, but this location is located at Alicia Moreau de Justo 286, Puerto Madero.
MARU SNACK
The Maru Botana Dulce y Salado spaces have a varied selection of both classic and original pastries. Many of them have dulce de leche as their main ingredient, one of the most Argentine products there is. A favorite of all, it is the star of classic cakes such as the Rogel, made with thin discs of dough covered with a generous amount of dulce de leche and topped with Italian meringue.It should be noted that all Maru preparations are XL size - both whole cakes and by the slice - and the abundance of ingredients is notable. A paradise for the most sweet-toothed palates, Maru Botana Dulce y Salado invites you to taste the different preparations with dulce de leche as the protagonist along with coffee options, such as cappuccino or an iced latte. The addresses of their stores are: 11 de Septiembre 982, Belgrano; 11 de Septiembre 1772, Barrancas de Belgrano; Echeverría 3240, Belgrano R; Echeverría 3230, Belgrano R Next Door; Suipacha 1371, Retiro; Colectora Panamericana Este Km 44, Complejo La Aldea, Pilar.
DOLCE
They have a wide menu of sweet options and can be accompanied with a coffee or a natural fruit smoothie.
Sweet
The menu of the Dolce artisanal ice cream shop is characterized by its wide variety of sweet and savory options to enjoy at any time of the day. You can enjoy their artisanal ice creams that have already conquered the San Isidro area, but also the preparations that feature dulce de leche stand out. One of them is the milkshake, made with dulce de leche ice cream made by them, whole milk, brownie, dulce de leche sauce and whipped cream.
Served in a typical glass, it is topped with brownie pieces and dulce de leche sauce. They also have brownie portions with dulce de leche and crunchy meringue, chajá gorlero, a dessert containing whipped cream, dulce de leche, peaches and meringue, classic dulce de leche alfajores, croissants filled with dulce de leche and squares of coconut and dulce de leche. These options can be accompanied with a coffee or a natural fruit smoothie, and enjoyed outdoors, with views of the San Isidro Cathedral. The establishment is located at Avenida Libertador 16246, San Isidro.
JOAQUIN VASCO
After the cheesecake, the most popular is the dulce de leche cake.
Joaquin Vasco
Joaquín Vasco is a family project that brings back to Argentina a typical Spanish dessert: its cheesecake, to revive family history through the aromas of the kitchen. In addition to its classic cheesecake, they have variants with other flavors and one of the most requested is dulce de leche. This ingredient is incorporated into the cheese blend used to make the cake and a thin layer of the sweet is placed between the dough and the filling. Joaquín Vasco seeks excellence in presentation and in the quality of the raw material, a sensory journey through luxury and family reminiscences. In addition, its luxury packaging is ideal for giving as a gift. The address is Chateau Portal, Pasaje del Ciudadano 45, Nordelta (Local 5), Buenos Aires.
THE FISH MARKET
The dulce de leche crème brûlée stands out with a creamy and dense texture that gives it the traditional Argentine sweet.
The Fishmonger
Located in the Nuñez neighborhood, La Pescadería offers different preparations where seafood is the star, without leaving aside those who enjoy sweets, where in its dessert section you can find dulce de leche crème brûlée. This French classic, with a very indigenous touch, is presented with a creamy and dense texture that gives it the traditional Argentine sweet.
It arrives at the table in a white porcelain casserole dish, with caramelized nuts on top. The menu at La Pescadería has an interesting selection of Nikkei sushi, grilled fish and Mediterranean dishes. In addition, signature cocktails and a carefully selected wine selection are the ideal plan to enjoy both in the dining room and on the comfortable terrace equipped with armchairs, tables and large plants. The restaurant is located at Crisólogo Larralde 1716, Núñez.
L´ATELIER BISTRO
The dulce de leche volcano is one of the most requested in the house due to its explosive combination of flavors and textures.
L'Atelier Bistro
At L'Atelier Bistró, the sweet moment is the perfect finishing touch to an evening full of French flavours by the hands of its owners, the chef couple Verónica Morello and Charly Forbes. This boutique restaurant in Martínez displays in its dessert section a tempting volcano of dulce de leche, one of the most requested in the house due to its explosive combination of flavours and textures.
From the first bite, diners can taste the characteristic flavor of its main ingredient, both in the softness of its exterior and in the creamy, melted center of its interior, which is also served with a scoop of American cream ice cream and a crunchy artisanal hazelnut praline, to generate a contrast in temperature and texture. This preparation also stands out for its unique touch of cognac, ideal for pairing with a whiskey or coffee. The establishment is located at Avenida del Libertador 14520, Martínez.
Must-try recipes with dulce de leche:
Classic Dulce de Leche Cheesecake
At the end of this dessert, serve with dulce de leche sauce and decorate with your choice, which can be crushed nuts.
Freepik
Ingredients
- For the base: 90 grams of butter and 150 grams of vanilla cookies.
- For the filling: 800 grams of cream, 600 grams of classic dulce de leche, 3 eggs and 30 grams of cornstarch.
- For the sauce: 200 grams of classic dulce de leche and 80 ml of cream.
- Process the biscuits until they become powder and mix with the melted butter. Cover the base of the previously buttered 22 cm diameter springform pan, then place in the refrigerator.
- Mix all the ingredients until you achieve a homogeneous texture.
- Cover the mold up to 3/4 full and bake for 45 minutes in the oven at 150°C and let it cool inside.
- Mix the dulce de leche with the cream and heat for about five minutes, then allow to cool.
- Serve the cheesecake with the dulce de leche sauce and enjoy.
Almond alfajores with dulce de leche
You only need eggs, flour, butter, almonds, sugar, cream and dulce de leche.
Milkaut
Ingredients
- 300 grams of 0000 flour.
- 200 grams of Milkaut butter.
- 100 grams of powdered sugar.
- 1 egg.
- 80 grams of toasted and ground almonds.
- 500 grams of Milkaut confectionery dulce de leche.
- Sift the flour and icing sugar into a bowl. Place the chilled, cubed Milkaut butter in the centre and crumble it with your fingertips until it becomes sandy.
- Add the almonds, mix and incorporate the egg to form a dough. Wrap in cling film and leave to rest in the refrigerator for 30 minutes.
- Roll out the dough on a floured surface and use a circular cutter to cut out the tops of the alfajores.
- Place the lids on a baking sheet lined with parchment paper or greased and floured.
- Bake in a preheated oven at a moderate to high temperature (180°C), until the dough is golden.
- Spread the lids with Milkaut dulce de leche, form the alfajor and serve.
Churros with dulce de leche
Before filling the churros with dulce de leche, they must be allowed to cool.
Ingredients
- Churros.
- 425cc of water.
- 5 grams of fine salt.
- 3 grams of sugar.
- 250 grams of 0000 flour.
- 400 grams of dulce de leche.
- In a pot, heat the water, salt and sugar until it reaches a boil.
- Sift the flour into a bowl and pour in the boiling water. Continue working the dough until it comes away from the bowl.
- Once ready, flatten the dough to remove any trapped air.
- Place the mixture in a churro maker and make mini churros.
- Fry in neutral oil at 180°C (you can also place the dough in a pastry bag with a curly tip).
- Once ready, let cool and fill with dulce de leche.
