Hojarasca con Manjar
“[Die slowly] He who becomes the slave of habit,
who follows the same routes every day (…)”
…today I’m heading to South America…
This is a typical dessert from Chile.
In Argentine it’s called Rogel and is usually topped with meringue.
Hojarasca con Manjar
225 g wheat flour
60 g butter, melted and cold
60 g white wine
4 egg yolk
Pre-heat the oven to 200ºC.
Line a baking sheet with parchment paper.
Combine all the ingredients until smooth.
Refrigerate for 10 minutes.
Roll out the dough over a lightly floured worksurface to 1mm thick.
Cut the dough with the desired shape and size.
Pinch the pastry with a fork and bake for 5 minutes or until light brown.
Dulce de leche (traditional way)
1 vanilla bean (seeds)
½ tsp baking soda
On a heavy-bottomed pan bring the milk, vanilla bean and sugar to boil until sugar dissolves itself.
Add the baking soda and keep boiling.
When the mixture starts to thicken, stir constantly.
Stir ocasionally for 3 hours until it reduces its volume and get a brown tone.
Remove from heat and stir until cold.
Dulce de leche (simpler way)
1 condensed milk can
Place the can totally immersed in water on a pan.
Bring to boil over high heat.
Reduce to low heat and keep boiling for 3 1/2 hours.
Add water as needed.
Open the can when completely cold (very important!).
You can also use a pressure cooker.
230g egg whites
a pinch of salt
Combine 340g of the sugar with the water in a heavy-bottomed saucepan and bring to a boil over medium-high heat, stirring to dissolve the sugar.
Continue cooking without stirring, until the mixture reaches the soft ball stage (116ºC).
Place the egg whites and salt in the bowl of an electric mixer fitted with a wire whip attachment and whip the whites on medium speed until frothy.
Gradually add the remaining 110g sugar and beat the meringue to medium peaks.
Add the syrup to the meringue in a slow and steady stream while whipping on medium speed.
Whip on high speed to stiff peaks. Continue to beat until completely cold.
Spread generously the dulce de leche over a pastry layer (it’s easier if you heat the dulce the leche to avoid breaking the pastry).
Place another pastry layer on top and repeat this operation as many times as you want.
Top with the meringue. Use a torch to brown the meringue.