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Dulce de leche filling..what does it taste like? - Page 3

post #31 of 53
Thread Starter 
Another question...do you think if i added this to my buttercream and whipped them together it would hold up and not separate?
post #32 of 53
Quote:
Originally Posted by sweetcravings

Another question...do you think if i added this to my buttercream and whipped them together it would hold up and not separate?



Yup. Sometimes I do this when I don't have enough dulce de leche to fill a cake. The proportions can change depending on how much DDL I have to begin with but generally I'd say I mix about 50% DDL to frosting. I use an all butter mousseline and it holds up well.

I make DDL using the "boiling the canned condensed milk" method. I like it thick and dark. At this stage it's usually too stiff to spread so i thin it out with either the mousseline, with whipped cream or with ganache. The ganache is by far the yummiest and most sinful. Yum yum
Formerly The Casual Kitchen. Just here for cake
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Formerly The Casual Kitchen. Just here for cake
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post #33 of 53
Thread Starter 
Well, I filled my most recent cake with this and it was an ABSOLUTE hit! EVeryone was gushing over how goooood it was. I personally prefer to eat it by the spoon ;0) The vanilla cake just soaked up all the yummy goodness and it made it incredibly moist. Love this dulce...definitely a keeper.
post #34 of 53
DDL and almost any BC miz incredibly well...I use my fav. BETTERCREME and oh boy! is that good! Never seperates and tastes wonderful. Pure DDL is a bit too thick for my liking so it is much better to lighten it up with some BC.
post #35 of 53
About six months ago I read about this technique in Gale Gand's cookbook. I made three cans (same pan) and let them simmer for 3 hours per her instructions. When I opened the can, the milk was slightly thicker than normal but a very very light tan color...not the caramel color I expected. Any thoughts about that? Also, after doing that, I canned what I didn't need. Any ideas how long it will last that way?
post #36 of 53
Thread Starter 
The longer you cook it, the darker and thicker it will get. The first time i made it, boiling it in a pot method i stood the cans upright and they were covered just slightly with water, light caramel color and that was three hours of cooking. The second time i layed the cans on their sides, and covered them very generously with water, as high as i could get the water without it spilling out of the pot. Occassionally rolling them around during the three hour cooking. That time the dulce was much darker and thicker.
If you have already opened the cans and you want it darker i would use some of the other methods used for cooking discussed in this thread..microwave, double boiler etc.. to get it where you need it. I would think this would be good for some time. This is what i found online...

Opened canned milk should be immediately transferred to a clean glass or plastic container, covered and stored in the refrigerator. It should be used within 3 weeks of opening. If you dont consume the opened milk during these weeks, it is possible to freeze it (the earlier the better). The storage time of frozen milk at 18 °C amounts approximately 3 months. For reusing defrost milk in the refrigerator over night. If it contains a lot of fat, it is important when defrosted to give it a good shake to remix the fatty and watery parts.

For further information you should contact the manufacturer.

HTH
post #37 of 53
Any idea how long it will keep in the can unopened once it is cooked?
A balanced diet is chocolate in both hands!
Glenda
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A balanced diet is chocolate in both hands!
Glenda
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post #38 of 53
thinking about trying the microwave method, thanks!
post #39 of 53
Unopened in the fridge you should be good for atleast 4-6 months.
post #40 of 53
CourtnChris, the microwave method WORKS! icon_smile.gif
post #41 of 53
I am on my way to the store right after work and going home to try the microwave and boiling method. Mmmm. I'm eating my rabbit (diet) food right now and my mouth and tummy are growling at me. (not to mention the drool going down my face....)

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I wish I may, I wish I might, have this wish I wish tonight.
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post #42 of 53
Hi Ladies!! I just saw this post! Guess where I got my nick??
Dulce de leche is close to caramel in tasting... It is a milk based spread and it is a MUST in every cake in ARGENTINA (my home country).
It comes in two formats: regular and REPOSTERO (for decorators) which is a firmer version that is thick and perfect for filling as a cake and piping. I wouldn't bother making it myself with the condensed milk or any other recipe. I suggest you go to a latin store that has argentinian products. Sometimes they carry the REPOSTERO type. It's about $5 a pound. If not, the regular one is ok.
To me, the one that taste the best are the ones manufactured in Argentina, but you will see others coming from Chile, Uruguay...
In cakes we use it with flaky fillo dough, meringues, mixed with whipped cream, mixed with cocoa, praline, nuts, almonds... you name it! It is very sweet.
It will be ok a couple of days out of the fridge in not so hot weather.
Please let me know if you have more questions, I was raised eating dulcedeleche!!!!
post #43 of 53
Thread Starter 
dulce....pls tell me more about using it with phyllo dough...this sounds like a great idea.
post #44 of 53
Quote:
Originally Posted by sweetcravings

dulce....pls tell me more about using it with phyllo dough...this sounds like a great idea.


Ok... I'll try to make it short.
Rogel or "mil hojas" (thousand layers) is a traditional argentinian dessert. It has a flaky dough called hojaldre with many layers of dulce de leche... sweeeeeet It looks like this
http://www.flickr.com/photos/35688656@N00/306935403
Some people prepare the rogel 1" thick and put it as a layer filler in a cake. You have to be careful not to put too much syrup on your cake or you'll loose the flakiness.
I said filo dough because it is a good substitute or also empanada dough rolled very thin. The dough is baked first and then layered with dulce de leche (once it is cold)
THe real hojaldre dough is a type of pastry dough that it is rolled many times and folded adding butter in each fold (hard work).
I hope I was clear. Please ask if I was not!
post #45 of 53
Thread Starter 
Dulce..thanks so much for the instructions and pic...it looks so good. I'm definitley going to try this the next time i have to make a special desert.
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