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Dulce de leche filling..what does it taste like? - Page 2

post #16 of 53
I've been doing dulce d eleche for a long time, but I boil it for 3 hours... I can't tell you how GOOD it is, besides it gets a nice consistency to fill the cake that won't spill...
a can of condensed milk ALWAYS covered with water... for 3 hours, 1 hour cooling down and VOILA!
you ask for it and I'll cake it!
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you ask for it and I'll cake it!
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post #17 of 53
Make sure you keep the can TOTALLY COVERED with water while you are boiling it! I just add really hot tap water t oit as needed. It's my favorite filling to use!
post #18 of 53
Quote:
Quote:

Strawberry, do you think the canned 'dulce' would be fine at room temp? Probably for three days. I have it in a closed container right now, on the counter, not sure if it need to be refrigerated. Pls help



Hello Sweet,

I am very glad to hear you had a delicious and safe outcome thumbs_up.gif . I am pretty sure it will be ok for 3 days because of the extremely high sugar content of sweetened condensed milk (sugar in itself is a preservative).
Refrigerate until ready to use and let it come to room temperature for easy handling.

Congratulations and happy baking[/quote]
To bake or not to bake?, That is my question.
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To bake or not to bake?, That is my question.
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post #19 of 53
I don't like using sweetened condensed milk, because I think it becomes TOO sickeningly sweet (as with most storebought varieties, in my opinion). I use the french technique to make a similar product (confiture de lait). Take whole milk (in any quantity, depending on how much you need) and sugar equal to half the weight of the milk (so if you weigh out 400 grams of milk, use 200 grams sugar). Bring to a boil and then cook over VERY low heat, stirring often, until the rich caramel color and thick texture is achieved (this can take up to several hours). It will thicken more on cooling. Sometimes i like to add a scraped vanilla bean in at the beginning (pod and all, removing the pod once the milk had come to a boil) for an added level of flavor.
Tara
<---wonders if anyone uses REAL ingredients anymore--sugar fruit nuts, cream, butter etc--instead of flavoring chemical cream from a bucket with pudding & jello and calling it "mousse"
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Tara
<---wonders if anyone uses REAL ingredients anymore--sugar fruit nuts, cream, butter etc--instead of flavoring chemical cream from a bucket with pudding & jello and calling it "mousse"
Reply
post #20 of 53
I have a question: When everyone uses dulce de leche as a filling, do you put it directly on the cake, or do you mix it with bc or whipped cream first? I thought the consistancy was like honey, which seems like it would drip and run from between the layers. I LOVE dulce de leche, and am dying to try it! I would prefer to try it plain, but want to hear how it handles first.
post #21 of 53
Quote:
Originally Posted by Sweet-Kakes

I have a question: When everyone uses dulce de leche as a filling, do you put it directly on the cake, or do you mix it with bc or whipped cream first? I thought the consistancy was like honey, which seems like it would drip and run from between the layers. I LOVE dulce de leche, and am dying to try it! I would prefer to try it plain, but want to hear how it handles first.



I am not certain of the consistency of the sweetened condensed milk version but i do know that the recipe I use is thicker than honey however you will definitly need a 1/2 inch dam and leave 1/4 inch of space between the dam and the filling so the weight of the following layers does not make it spill out.

Good luck and happy baking.
To bake or not to bake?, That is my question.
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To bake or not to bake?, That is my question.
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post #22 of 53
Awh I was hoping to make one =[
post #23 of 53
Ah! La confiture de lait! Tres delicieuse! Here is a version you can make in your microwave. It's safe, tasty, and done in less than 20 minutes. hee hee http://www.theperfectpantry.com/2008/08/sweetened-conde.html I'm always looking to cut corners, time wise and money wise that is. Voila! icon_biggrin.gif
post #24 of 53
I`ve been doing dulce de leche for long time. (I`m from Brasil and we use do make a lot).
- can of sweetened condensed milk
- 1 tbsp butter
I put a can of condensed milk in the saucepan w/ butter, cook in low heat (5-10 min.) while stirring lighty. After a turn off the heat I add 1/2 cup of heavy cream and mix.
* flavor
- coconut
- pineaplle
-dice strawberry
*** If wants chocoloate - Add 02 or 03 tbsp chocolate powder and cook as above
I use it as a filling all the time....
Will be ok to be left in room temp. for days!!!
Sorry for my english ( dont write well)
post #25 of 53
Thread Starter 
Thanks sooo much everyone for all your help and information. I'm glad it can be left at room temp for several days..always a concern of food safety. The cake will be covered in fondant so i would prefer not to refrigerate it. All these variations to the recipe sound absoluetly divine. I'm definitely going to try them as time permits. It's dangerous having this stuff in the house..i've been eating it by the spoon ever since it was made. So good.
post #26 of 53
Made a batch in the microwave tonight. Here's how it came out. Sorry if the picture is a bit fuzzy. I'm a lousy photographer! I had some major boil ups and did it for less time than the site instructions for microwaving gave, but the author was right: It comes out delicious with the microwave! icon_biggrin.gif
LL
post #27 of 53
Thread Starter 
Wow Melee...that looks exactly like the one i cooked for three hours. I am definitely going to try the microwave method for my dulce next week. when you say major boil ups...was it all over the microwave? Just wondering because if that's the case i'm gonna put down some paper towels to make clean up easier.
post #28 of 53
No, it didn't get all over the microwave. What I mean is every microwave is different, and mine is very different from the author of that article. I started out at 2 minutes at 50% power level, stirred, and did 2 more minutes at 50% power level and stirred. So far just like the article. Then the article says to do 2.5 minute sessions at 50% power level four more times, stirring between each, for a total of 10 minutes. Then it said to do 1 minute sessions after that if needed, stirring after each. During the first 2.5 minute session, it began to foam and rise up and almost made it out of the bowl. I paused, stirred, and started again. I had to do that a couple of times. In the next 2.5 minutes session, same thing--a few stir downs after pausing. I didn't do the last two 2.5 minutes sessions because it was looking close to done. I did one more 1 minute session, stirred, and it was perfect. I lost some of my product because it hit the plastic wrap and stuck to it and I had to replace the wrap four times, losing some of my precious cargo each time. Next time I would leave off the wrap altogether and just watch it carefully and pause the microwave when it gets dangerously close to the top. It immediately stops rising when you cut power. Make sure to use at LEAST a 2.5 quart bowl. Bigger would be better--less stir downs!

Mine came out nice and thick when it cooled--good for spreading. I would cook it less if I wanted to pour it. I have to say, it was absolutely DELICIOUS! Hope this helps!
post #29 of 53
Thread Starter 
Thanks for clearing that up. icon_wink.gif
Gotta love anything that saves time.
post #30 of 53
Can I fill a cake and then freeze it? I usually fill, crumb coat and then freeze. Can't wait to try this filling!
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