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Dulce de Leche Coulant

An Argentine temptation created by mistake

Manjar, arequipe, cajeta or dulce de leche, are the names of this thick candy used in pastry as a filling or cake topping, varies by country and is one of the most popular products in Latin America.

Although talking about dulce de leche is talking about Argentina. There are several countries that dispute the creation, which, as many other desserts, it was the result of an error.

The argentinian people say that in 1829, during the Cañuelas Pact whose purpose was to stop the civil war that ravaged the province of Buenos Aires, the cook was distracted and forgot to move the milk in the fire, so the dulce de leche was formed.

Other stories reveal that since 1814 there are letters requesting this delicacy from Buenos Aires to Córdoba and there are those who report that in 1817 General Lavalle was entertained with dulce de leche. But there is more, because it is said that in the 6th century, this candy was prepared in Indonesia and taken to the Philippine Islands, from where it crossed the border to America.

The truth is that it is delicious and its ingredients are the super common: milk and sugar to achieve a sweet and brown consistency resulting from the caramelization of sugar.

Fill an almond cake with dulce de leche and finish it with a few minutes in the oven so that it melts and becomes a dream.

Volcán de dulce de leche
Dulce de leche Coulant

Ingredients for 4 units

  • 150 g of dulce de leche
  • 50 g of butter
  • 60 g of sugar
  • 1 medium size egg
  • 30 g of wheat flour
  • Icing sugar to decorate

Step by step elaboration

  1. Grease and dust the pan with flour to unmold the volcano easily, grease the entire interior with butter and dust it with flour.
  2. Heat the dulce de leche with the butter in a saucepan using low temperature heat, stirring occasionally to integrate.
  3. Pour the contents of the saucepan into a deep bowl and add the sugar. Remove until integrated.
  4. Add the egg and stir again.
  5. Finally, add the flour through a strainer to avoid the clumps. Stir until obtaining a homogeneous mass.
  6. Fill the molds with the mixture without reaching the edge, only 2/3.
  7. Store it in the freezer for 1 hour.
  8. Bake in the oven, preheated at 180ºC with heat up and down, for 16-20 minutes.
  9. Remove and let it temperate a few minutes before unmolding.
  10.  Serve immediately and sprinkle it with icing sugar.

‘Harmonies in Flavors and Fragrances’. By Juan Muñoz Ramos.

A dulce de leche dessert must be paired with a sweet Argentine wine of high quality and history, this is called “geographical harmonies.” In this case we are talking about two large heavyweights of international cuisine.

In one side, S.Pellegrino, the worldwide known water, the “champagne of the waters”, fresh, fine and tasty; on the other side, the first sweet Argentine wine created in the early 2000s by the Zucardi family. We talked about the Malamado (Malbec in the manner of Porto) made out with super-ripe Malbec grapes and with a heady sweet.

S.Pellegrino y Malamado
S.Pellegrino and Malamado

What’s missing? Well, something very Argentinean with an international point such as the “Dulce de leche Coulant”, wonderful harmony based on the fragrances of Mendoza and flavors of Buenos Aires, Italy and Spain, an unbeatable mixture such as the union of three souls that are part of the back and forth gastronomy.

Souls such as S.Pellegrino, Malamado, dulce de leche and sponge cake, which come together and create a unique, tasty and delicate symbiosis. A delight to savor even during the week.

Tips

  • It is important to control the time and temperature of the oven, because we need that the inside of the volcano remains liquid and this is something that is only acquired after doing several tests.
  • To ensure the perfect texture, start by baking a single volcano and then take it as a reference to adjust parameters.
  • Increasing the amount of butter and reducing the amount of dulce de leche gives a more liquid interior.
  • Is a success to serve the volcano with a ball of ice cream and berries that bring a touch of acidity.

Make it a perfect meal with our Wellington Turkeyhere you can find the step by step recipe.

End this amazing meal with a Browny of Caramel and Toffee Sauceclick here to see the complete recipe.

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Autor del artículo
Manu Balanzino
Chef, sumiller y asesor gastronómico. Experto en gestión de Alimentos y Bebidas en el sector de la Hostelería, se encuentra inmerso en labores de asesoramiento a restaurantes en el desarrollo de cartas, vinos, destilados y control de costes. A su vez, asesora a numerosas marcas del sector agroalimentario. Su formación en el sector Servicios comienza en la Escuela de Hostelería de Benalmádena, para posteriormente ampliar sus conocimientos, cursando la "Diplomatura en Gestión de Alimentos y Bebidas" en CIOMijas, y el "Certificado Profesional de Sommelier Internacional" por ESHOB. Manu Balanzino es un apasionado del mundo de la comunicación, y ha fundado el periódico digital de gastronomía, The Gourmet Journal, una publicación referencial del ámbito gastronómico la cual dirige. Además, es colaborador experto en gastronomía en revistas especializadas como Andalucía de Viaje, El Gourmet (AMC Networks International Latin America) y Diario Sur. En radio, conduce el programa "Momentos Gourmets" en COPE y en televisión, colabora en Canal Cocina, RTV Marbella y Fuengirola TV.

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