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Carolinas with Dulce de Leche
🇧🇷Brazil
•View in original language
(Português)
2 hour(s)
30 servings
Géssica
@doce_lar_5g- Ingredients
- Recipe
- Water1 cup
- unsalted butter1/2 cup
- Sugar1 tablespoon
- Salt1/2 coffee spoon
- Wheat flour1 cup
- Eggs4 unit(s)
- Dulce de leche (for the filling)800 g
- Fractionated Milk Chocolate (for dipping)300 g
- Put the water, butter, salt and sugar in a pan and bring to a boil, as soon as it boils, turn off the heat and add all the wheat flour. stirring very well, then return the pan to the low fire and continue mixing non-stop for about 3 minutes for the pasta to cook. Remove from heat and transfer to the mixer. Beat lightly until it cools slightly, when the dough is cool, continue beating and add the eggs one at a time until a very smooth dough forms. Place the dough in a pastry bag, on a pan lined with parchment paper or greased with butter and wheat flour and make the balls (make them all the same size) on top of the parchment paper, leaving a space between them. It will form points on top, so you wet your fingertips with water and lower the ends of the dough slightly. Bake in a preheated oven at 200°C for about 30 minutes or until golden. Remove from the oven and let cool.
- Place the dulce de leche in the pastry bag and with the tip of your finger make a central hole in the carolina and inject the dulce de leche filling well. Reserve. Melt the chocolate in a bain-marie or in the microwave every 30 seconds, stirring each time so it doesn't burn. Dip the tip of the carolina in the melted chocolate, let the chocolate dry completely and serve!
- Tip: If you don't want to use fractionated chocolate, it can be pure chocolate, but you'll have to temper it, ok!?
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