Crispy Shortcrust Pastry with Dulce de Leche
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A crispy, crumbly, and incredibly delicious dessert! The secret lies in a properly prepared shortcrust dough and a cream that preserves this texture.
Ingredients
- Shortcrust dough
- Yield: 11-12 pieces, 100 g each
- Butter (82.5% fat) — 280 g (room temperature)
- Eggs — 130 g (about 2 large) + 1 egg yolk
- Powdered sugar — 30 g
- Flour — 500 g
- Baking powder — 7 g
- Cream and Decor
- Butter (82.5% fat) — 150 g
- Dulce de leche (caramelized sweetened condensed milk) — 380 g
- Natural honey — 40 g
- Ganache for decor:
- Milk chocolate — 50 g
- Heavy cream (33% fat) — 20-25 g
- Grated chocolate — for sprinkling
Method
- Preparing dry ingredients. Sift the flour into a large bowl, add the baking powder to it, and mix everything well with a whisk.
- Whipping the butter. Combine room-temperature butter (it should be slightly softened) with powdered sugar and whip until smooth.
- Adding eggs. Add eggs one by one to the whipped butter (they should be at the same temperature as the butter). After one egg is incorporated, add the next. Finally, add the egg yolk.
- Kneading the dough. Add half of the flour and mix with a spatula. Then add the rest of the flour. Quickly bring the dough together with your hands so the butter does not have time to warm up from your hands. Divide the dough into small "sausages", wrap in plastic wrap, and place in the refrigerator for a few hours (then you can freeze it slightly for about 30 minutes).
- Grating the dough. Preheat the oven to 180°C. Quickly grate the chilled dough on a coarse grater directly onto a baking sheet lined with parchment paper. Distribute it evenly.
- Baking. Bake for about 20 minutes until golden brown. In the middle of the process, you can take out the baking sheet and mix the crumbs with a whisk so they bake evenly. After baking, let the crumbs cool.
- Preparing the cream. Whip the room-temperature butter for the cream with a mixer until it becomes pale, creamy, and fluffy.
- Adding dulce de leche. Add the dulce de leche (also at room temperature) to the whipped butter in two stages, mixing thoroughly with a mixer each time until smooth.
- The secret ingredient. Add liquid natural honey to the resulting cream and mix again with a mixer. Thanks to the honey, the cakes will be easy to slice and will stay crispy.
- Mixing crumbs with cream. In a deep bowl, combine the shortcrust crumbs with the cream. Mix the mass thoroughly with a spatula (or with gloved hands) until every crumb is coated with cream.
- Forming the cakes. For individual cakes, use a coffee cup (about 100 ml). Tightly, but without excessive packing, fill it with the mass, level the bottom, and tap it out onto a board.
- Chilling and decor. Place the cakes in the refrigerator for 1 hour. For the decor, melt the chocolate with the heavy cream and pour it over the cakes, then sprinkle with grated chocolate. Enjoy!
Process photos
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After the recipe
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