Well, I feel just terrible.
When I posted the Lime Chicken Lettuce Boats with Avocado Salad and Chimichurri recipe, I made you all a promise – I promised you the recipes for the accompanying Argentina-inspired dessert. That was eleven days ago.
It just breaks my heart to think of you waiting a week and a half for these recipes. I imagine you must’ve leapt from your bed each morning, an hour before your alarm clock rang, tripping over the cat as you lunged for the computer, praying for a fast internet connection, and a creamy, crispy, caramel and cinnamon dessert.
From the moment you first read about this dessert, you must’ve been haunted by dreams of flaky, tender puff pastry sticks with a crunchy candy coating, and cold, velvety cinnamon ice cream slathered in homemade dulce de leche.
As the days crawled by at an excruciating pace, your thoughts became darker. Why hasn’t Bake Up, Little Suzy shared the dessert recipe she promised me? Is she keeping it from me?
Friends, I have no excuse. I’ve just been really busy and had no time or energy for writing.
I’m pretty sure you’ll forget all about this unpleasantness just as soon as the aroma of homemade dulce de leche begins to fill your kitchen. It smells like, what’s the word…? Comfort. Security. What does your 401k smell like? I’ll tell you: it smells like milk simmered with sugar.
And once the candy-coated puff pastry strips begin turning golden brown in the oven, this whole misunderstanding will be a distant memory.
Continue reading for the Baked Churros, Cinnamon Ice Cream, and Dulce de Leche recipes.
|Baked Churros with Cinnamon Ice Cream and Dulce de Leche|
- Baked Churros
- 1 sheet puff pastry dough, thawed
- 3 tablespoon unsalted butter, melted
- 1/2 cup sugar
- 2 teaspoons ground cinnamon
- Cinnamon Ice Cream
- 1 cup whole milk
- A pinch of salt
- 1 cinnamon stick
- 1 teaspoon ground cinnamon
- 1/2 cup sugar
- 2 cups heavy cream
- 4 large egg yolks
- 1 teaspoon pure vanilla extract
- Dulce de Leche
- 4 cups whole milk
- 3/4 cup granulated white sugar
- 2 tablespoons light corn syrup
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1 teaspoon pure vanilla extract
- Preheat oven to 400.
- Mix the sugar and cinnamon in a small bowl.
- Unfold the pastry dough on a lightly floured surface, brush the top with melted butter, and sprinkle on cinnamon sugar.
- Flip the pastry over and repeat butter and cinnamon sugar process.
- Cut pastry into 8 thin strips about 1 inch wide.
- Place the strips on a parchment-lined baking sheet.
- Bake about 15 minutes, until golden brown.
- Heat the milk, salt, cinnamon stick, ground cinnamon, and sugar in a saucepan over medium-low until it just comes to a boil.
- Set up an ice bath by placing a 2-quart bowl in a larger bowl partially filled with ice and water. Set a strainer over the top of the smaller bowl and pour in the cream.
- In yet another bowl, stir together the egg yolks. Gradually pour some of the warm milk mixture into the yolks, whisking constantly as you pour. Scrape the warmed yolks and milk back into the saucepan.
- Cook over low heat, stirring constantly and scraping the bottom of the pan with a wooden spoon, until the custard is thick enough to coat the back of the spoon.
- Strain the custard into the heavy cream. Stir over the ice until cool, add the vanilla extract, then refrigerate to chill thoroughly.
- Freeze the custard in your ice cream maker according to the manufacturer’s instructions.
- Heat the milk, sugar, corn syrup, baking soda and salt in a Dutch oven over medium to medium-high heat and bring just to a boil. Watch carefully, and as soon as the milk begins to foam up, stir with a wooden spoon, and reduce heat until the milk is just at a low rolling boil. (If the milk foams up too much, remove the saucepan from the heat until the foam starts to subside. Then return to heat.)
- Continue to cook the milk, stirring the bottom and sides of the saucepan frequently, until the mixture becomes very thick and sticky and caramel colored (this will take about 60 to 90 minutes). It is important to frequently stir the milk so it does not burn. Adjust the heat as necessary; you want to keep the milk at a low rolling boil.
- Note: There are several stages the milk goes through during the cooking process. When the milk first comes to a boil there is a lot of foam. Eventually the foam subsides and after about 15 minutes, you will notice that the milk turns a light beige color. As it continues to cook, the milk thickens and gets darker and darker in color. The more you cook the Dulce de Leche, the thicker and more caramel colored it will become. Once the Dulce de Leche has been reduced to about 1 1/4 cups (300 ml) it is ready.
- Remove from heat and stir in the vanilla extract. Strain and let cool before covering and storing. The Dulce de Leche can be stored in the refrigerator for at least a month.