Crispy Dulce de Leche

[cbarre02]

This evening I was making a classic Colombian treat "Obleas con Ariquipe". Imagine a thin waffle cone spread with Dulce de Leche and enjoyed with a glass of milk. While eating some of the ariquipe I noticed that some was beginning to dry around the edges, and was almost crispy.

So I did what most inquisitive pastry chefs would have done... GRABED THE OFFSET SPATULA AND SILPAT!!!!!!

I spread it on in a very thin layer baked with the oven door open at 180-200, and let it dry for about 2 hours. It resulted in a very thin, very crispy layer of caramel milky goodness.

I was wondering if anyone knows of an actual recipe that exists for this type of creation? Mine is far from perfection, but I really think that this has potential.

[Gifted Gourmet]

http://www.bogota-dc.com/food/obleas.htm

How about this recipe? and it is in both Spanish and English ...

Does this sound like something you might want to make?

Edited March 1, 2004 by Gifted Gourmet (log)

[cbarre02]

The crispy part was the dulce de leche (same as Ariquipe) itself. I was looking for ideas for actually doing this. Sorry if i wasn't clear.

But homemade obleas can be a real treat, thanks.

[twodogs]

what is wrong with your recipe? it seems to be a success

the applications seem endless; savory or sweet from foie gras, scallops and sweetbreads to a tuile on sorbet or ice cream to a dust to be mixed with nougat

i'm about to make some milk jam and will begin applying it to these and many other avenues

thanks

cheers

[Katherine]

It looks like maybe this could have gone in the unexpected successes thread.

[tan319]

In Albert Adrias book, 'Los Postres de El Bulli' and probably in the '98-02' book also, there is a recipe for a tuile of sorts, using condensed milk and a touch of flour.

If you want the recipe, feel free to PM me.

Sounds like you came up with a good one yourself!

[foodie52]

It's interesting that the work for the thin , waffle cone is oblea. In German, "oblaten" are rice paper rounds that are used to bake cookies on .

[gingerly]

if you ever come by this stuff-go for it!

[scott123]

In the other dulce de leche thread on this forum someone speaks of simmering the can of condensed milk for longer periods of time than normal. Apparently if you simmer it long enough, it becomes thick enough to slice. I think your baking experiment took it farther than that. You've basically entered the world of candy making. I don't know that much about candy but it sounds like you've made a variation on a butterless toffee.