Pizzelle with maple dulce de leche from Martin Picard
Recipe from Elena Faita
Ingredients
60 Portions
6 eggs
1 cup of grape seed oil or other neutral oil
2 tbsp. baking powder
2 cups all-purpose flour
1 ½ cup Martin Picard maple dulce de leche (cooked maple condensed milk)
A pinch of salt
Method
In a bowl, sift together the flour, baking powder and salt.
In another bowl, beat the eggs and add the oil a little at a time. Stir in the dulce de leche.
Mix well until a smooth texture is obtained.
Use the hand of your stand mixer or hand mixer.
Add the flour to the wet ingredients and mix well.
Refrigerate the dough for a minimum of 3 hours.
Using 2 spoons, place 1tbsp. of the dough in the center of your pizzelle machine.
Cook according to the instructions of your pizzelle machine.
Makes about 60 pizzelle.
Suggestion of presentation :
Ice cream cup:
When your pizzelle is still hot, shape it around a small bowl or ramekin.
Once cooled, garnish with ice cream and dulce de leche
Pizzelle garnished:
Spread a pizzelle of ducle de leche and put another pizzelle on top to make a stuffed biscuit
DULCE OF LECHE
Remove the label from the canned condensed milk
Put the can lying in a cauldron high enough to have at least 2 “of water above the can.
Bring to a boil and reduce the simmering fire. Bake between 1h30-2h00 and make sure there is still 2 “of water above the can.
Take out the can and wait 1 hour for everything to cool down. (do not open because there will be risk of splashing)
Keep in a glass pot in the fridge.
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