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Mille-Feuille with Dulce de Leche - it's like a fancy sandwich, but with layers of flaky pastry and ooey-gooey caramel goodness instead of boring old bread. One bite and you'll be transported to a French patisserie, where the air is sweet and the desserts are even sweeter. So go ahead, treat yourself to a little slice of heaven - you deserve it!
Dulce de leche is an ingredient widely used in some Latin American countries for different dishes. It is sweet, has a milky flavor and combines very well with desserts, as in this case: a stuffed mille-feuille. This crispy and creamy treat is sure to satisfy a sweet tooth!
21 OZ / 600 G condensed milk
3.5 OZ / 100 ML heavy cream
1 TSP vanilla bean paste
17.5 OZ / 500 G puff pastry
10.5 OZ / 300 G whipped cream
Add condensed milk, heavy cream and vanilla into the mixing bowl. Close the lid and cook with the measuring cup off for 25 minutes / 219°F|104°C. Cool down the mixture.
Roll the puff pastry on a surface, transfer it to a tray with parchment paper. Bake at 180°C / 360°F for 20 minutes. Cut the mille-feuille in squares (8 cm or 3 inches).
TIP: Place another tray on top of it to give weight and prevent it from rising too much.
Place a mille-feuille square as a base, spread dulce de leche, and repeat the steps until you have 3 layers. Top it with marbled whipped cream.
Enjoy your dessert!
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