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COOKING ARGENTINA: Aflajores de Dulce de Leche 🇦🇷
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- เผยแพร่เมื่อ 22 ส.ค. 2021
- Alfajores, a dulce de leche sandwich cookie from Argentina is not talked about enough! Delicious filling inside 2 corn starch cookies. You can go the homemade dulce de leche route, like me, but after watching this video... maybe you'll go another route. Either way, you should make these
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150 grams butter room temp
zest of lemon
150 g powdered sugar
2 tbsp of cognac or rum (optional)
400g cornstach
100g flour
10g baking powder
400/500g dulce de leche (buy it at a store!)
if you're crazy like me:
2 litres of milke
700g sugar
80g heavy cream
2gr baking soda
100g shredded coconut
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constanza: don’t make dulce de leche yourself
jamie: i’m gonna make dulce de leche myself
You can also make Dulce de Leche by boiling a can of sweetened condensed milk. The can has to be fully submerged the entire time and you have to make sure it is cooled completely before opening it, but its way less mess and less chance of the dulce burning because it caramelizes while in the can
If the recipe is from Argentina it will never call for that, that is the reason the Argentina"s dulce de leche is the most delicious one if you compare it to other Latin America countries
He is trying to make an Argentinian dulce de leche not a philippines dulce de leche version. 😅
How long do I boil the condensed milk in the can?
@@mysticmeg111 1-4 hours depending on your taste
i would say the more the better up until the point when the sugar burns and turns bitter
really though just buy it if you can
no, don't do that
I'm from Buenos Aires. The dulce de leche used in "alfajores de Maizena" (cookie sandwiches) is thicker and pastier. It's different than the dulce de leche you spread on toast, bananas, flan, etc. It's called Dulce de Leche "de Reposteria." (for pastries) That's why you could never reach that point no matter what you did. I commend you for your tenacity. Before I became a vegan, I ate alfajores pretty much every day. They are amazing indeed.
I bought some amazing vegan alfajores on my most recent trip to Buenos Aires. I had no idea they could be made to suit that dietary restriction, but I was happily surprised!
You can make dulce de leche repostero by adding a teaspoon of sodium bicarbonate and cooking it a bit more
**TIP FOR THE CHEF 😊**
When you're rolling a sticky cookiedough, put it between two pieces of parchment paper, on the top and bottom, and roll it. It wont stick to your rolling pin or anything else. Then chill a little, peel of the paper and cut out your cookies 😊
I love watching you cook because you cook like I cook: a bit haphazardly but willing to take a risk and use your instincts instead of the recipe when needed ❤️
I feel like I’m watching myself in the kitchen. You won my sub, bro.
I'm Peruvian and grew up eating alfajores! They are the best! It's one of the first things I learned to bake as a kid.
THE BEST!
I admire your perseverance!!
“Dual say”= dulce (Spanish)
“Dole chay” is what you are saying lol like dolce (Italian)
Thank you. It was driving me nuts. 😂
Hey! Loooooove this! I'm from Argentina!! There is one recipe of these alfajores de maicena (how we call this type of alfajor) that I THINK is the best! And also, you can do dulce de leche in another way, that is very time consuming, but... it's easier. Just a can or two of condensed milk and water in a pot. Water must cover the can. Medium heat. Cover with water every now and then when it evaporates. 3.5/4 hours. Let cool the can and open it. BOOM! Dulce de leche! :-)
oh! and this homemade dulce de leche is perfect for the alfajores!
I was totally going to do this at first but I thought it would be cheating 😬 But I’m 100% doing this next time! 💯
@@antichef you can also do the same thing but put the cans in a crock pot with water!
@@antichef yesss! try it! Love your channel!
Bollocks, that wouldn’t be Dulce de leche, that’d be toffee cream.
Not even close to the real thing
Your patience is amazing! I would have thrown it all away and moved on to something else 😂😂 after all that it turned out to be the best cookie ever. Good for you. 👏👏👏
YAY! YOU Mde my morning There were tears in my eyes You always make my day thanks for that and thanks for teaching me about the ziplock bag.,you have power your my hero. Thank you!
Actually your “several days later” version of the Dulce de Leche was perfect. It hadn’t become a hard candy. That’s like a Werther’s hard caramel. You had a gorgeous, thick paste that could have supported cookies. If you ever revisit…
Looks delicious ! Next time , or whenever rolling out cookie dough , regardless of the choice of rolling pin /wine bottle … etc 🙈😂 , cover dough with a sheet of baking paper or plastic wrap then roll over the wrap /plastic - no sticking at all !
Loved this video 😊 I also like alfajores! Made them once but with store bought dulce de leche ! Another banger video from you 😊🤗
I'm going to make these! We're in lockdown in New Zealand and this looks like the perfect project. Your dedication is truly impressive.
So so so proud of you jamie you amaze me everytime and just awesome n making us laugh tooo ❤❤❤
Jamie God bless you for all your effort!!! Michigan love's you!!
Give yourself a hand!, really your more patient then me! Love the spirit! You also make people feel easy breezy in making mistakes as well! Love it!
That bowl trick still works for me, and the cookies look amazing. Ziploc bags are better than plastic wrap because you can wash and reuse
Una grande Constanza, the mvp
Great video! so funny, I loved it. I'm very glad you enjoyed the alfajores, greetings from Argentina❤
Thank u sooo much for the belly laugh today, kiddo! You are a trip and I love how you cook. 🤣😂😋
Your also hysterical and make me laugh after a stressful day at work!
What an effort! But seeing your expression at the end when u bit into the cookie was worth it! Glad they turned out!! I hope you ate all those cookies! lol
Very easy way to make dulce de leche, put sweetened condensed milk into canning jars, and submerge into a water bath in a crock pot on low for about 8-10 hours. Very consistent each time I’ve made it.
8 - 10 hours :O
@@sour-cabbage Yes, it’s easiest to do overnight. The benefit is not having to worry about it.
it's easier on medium for 3.5/4 hours :-)
Ooo, glad I didn’t have to clean the kitchen THAT day! What great fun your videos are, Jamie. I’m encouraged to become a better, more confident cook and charmed by your “je ne sais quoi”. Hugs and stuff - gitte from new england
I love everything about this episode! (I’ve also got my eye on your subs-you’re a sneeze away from 30k!!!)
So close!! I’m excited to leave the 20ks!
My Mom loves these. She used to get them years ago at a bakery in Oakland, California. Would love to make these for her.
Corn.starch slurries when heated will thicken what they are added too, But too much heat will break the bonds and it will be as if you didn't add it. Maybe wait till the milk is the way you want it , then add the cornstarch.
Aaaaah this looks so good!
Did you know you can boil a tin of condensed milk and it turns into dulce de leche.
Got problem? Keep it in fridge for sometimes... This is what Jamie taught me..
You can open the can of dulce de leche and cook in a bain marie on the stove top until it's as thick as you desire. You can also use Eagle Brand sweetened condensed milk, but you'll have to cook it longer.
Jamie, now that you've experienced the wonder that is dulce de leche, you should try out another staple in Argentinian cookery, which is chocotorta. It's absolutely delicious and a total guilty pleasure (and super easy and quick to make!). I'd be more than happy to provide a translated recipe.
i’m not jamie (clearly) but i would love that recipe if it’s not a hassle for you!
Oh man dulce de leche can be a real pain in the * but its soooo good
I just throw a can of sweetened condensed milk in the pressure cooker. Pressure cook for 15 mins. Turn off. Leave it overnight.
Maybe one day I'll have "real" dulce de leche and realize this is a sham but for now it works for me.
@@FutureCommentary1 thanks for the tip! Now i just need a pressure cooker hah
I made these a few years ago and yes the dolce de leche is a major pain in the ass to make, but these cookies are so good. I know the easy way to make dolce is to boil a can of sweetened condensed milk, but I am just a tad fearful of an explosion and that would be no bueno.
Delicious! Sorry that you had all those problems with dulce de leche jajajaja.... That can you bought eas More like a sauce of dulce de leche, ours isn't that liquid! Love the coconut icecream with dulce de leche too (great combo)
The problem with the dulce de leche is that here a special type of it called "repostero" is used for pastries. Regular ones for toast don't hold the same. I would have recommended using a bath marie or sous-vide.
In one word, you're tenacious. Those looked yummy. But I don't know if it's worth the effort...
You would have to charge $20.00 per cookie just to break even on all your bard work and your hydro. So glad they turned out for you and you enjoyed the few you had. You work so hard!
Hydro? Is he high?
Every time you say “dolce” instead of “dulce” the Hispanic in me cries.
Same!!!!!
If you had an Instant Pot you could make dulce de leche from a can of condensed milk in about 15 minutes ( not counting the time to come to pressure).
Necesitás dulce de leche repostero. Es más firme para usarlo en repostería 😊
Looks good! Alfajores are awsome. Heres an idea - what about adding white chocolate/cocoa butter/coconut oil to your dulce de leche? Might help it solidify once cold
The dulce de leche dance is extremely accurate!
it's amazing how you turn food and suffering in something so entertaining. you should try this again, but make that dulce de leche -repostero-!! how? easy: 1 spoon of milk, 2 spoons of corn starch, 400g of dulce de leche. mix the milk with the starch (no lumps!) and heat up the dulce de leche on a pan at very low heat. in goes the mix, cook it at low heat for 10 min stirring all the time. done! use this on cakes, it will blow your mind. cheers!
The end result dulce de leche , the one he put in the blender with milk was the perfect consistency for alfajores. When you do alfajores you need “dulce de leche pastelero”, not the normal store brought.
I am having flashbacks to when I made dulce de leche and having to clean the up after
We just found these at a Venezuelan Restaurant in Calgary. They were so good. Thought of you cooking them
You are an entire rainbow of moods and I'm here for it. That bitchy dulce de leche!! 😂
Love you, my bruh. Just a tip, for "dulce," say "THOOL-seh," but never say "Dool-cheh." That's Italian
How tf this channel only at 30k subs???
Aw man you were super close on that first run. Just a littttttttle more patience would have been rewarded.
6:00 I will take one for the team! Please send me all your failures. And some napkins.
I think we need a redemption video
This was just chaos in the kitchen. I remember making alfajores with my grandma and ussually it went smoother that what I'm seeing in this video, but keep the international videos, it's intresting to see foreing people try dishes you grow up eating
Chef you should try the algerian Baghrir it's easy and delicious it's similar to the crêpes🇩🇿🇩🇿
I just watched the episode where you made the dust let's say cookie and I think the problem that you were having was you put way too much feeling in the middle.
But I am always entertained by your zealousness. 😂😂
at this point im sure someone has told you but i cant stop myself from letting you know it's pronounced like "dool-say day lay-chay"
So much ADHD vibe 😃
Maybe I should try this recipe, because I have made alfajores once, with shop-bought dulce de leche, and the cookies came out pretty hard, not soft.
Could you store them in the fridge? Or did they all get eaten in five minutes?! I would
I now understand why the channel is called "anti chef" 😅
Dark Chocolate covered Alfajores are way better.
I'm from Argentina and these alfajores de maicena are definitely a great Argentinean classic. Isn't dulce de leche the best thing ever? Also the way you pronounce dulce de leche is soooo cute
So, I began watching your channel because it was funny to watch you fuck up trying to understand Julia Child's awfully written recipe instructions, but now I just like your channel in general.
those big red mixers should be on tiny wheels.
More sugar and 6 hrs with the mixing machine on stirring
Those are actually Alfajores de Maicena. Not Alfajores de Dulce de leche. The best way to make Dulce de leche is to use a sweetened condensed milk, boil it cover with water (all the time for like 4/5 hours) once that's done wait to it to cool and then open the can. Don't let the pot run out of water, it can explode. That's it. However the best thing to make these alfajores is a special dulce de leche for baking called REPOSTERO, it's hard than the normal one that is very runny, hence why you alfajores were all...deformed lol.
So it is just caramel!
Dude, there's no slurry in dulce de leche lol it's just the milk and sugar cooked down to a thick caramelized paste.
It's like watching a train wreck. You definitely have improved 😊
Alfajores are superior
Even the store obught is way too liquid
A lone wolf? Be true to yourself, it would be first victim:)
Pronounced dool seh de leche
maybe it would be better if you didnt put 75 pounds of dolce de leche in each cookie just a thought :)
Sounds like a terrible idea
@@antichef lol well its already a big mess so dont think it could get any worse oh well :)
My dude...Dulce de leche isn't that hard... you just made it wrong tbh. I'd restart it at this point
Next time buy condense milk and boil the can in a crock pot full of water for 8 hours. BTW, it is pronounced doolsay de le-chei NOT DoolCHE de lechei.
Don’t make your own dulce de leche…buy Argentinian brands, Cachafaz is the best, Havanna or chimbote are also pretty damn good.
There’s no way you can achieve those flavours by simply boiling milk and sugar.
SAD
You had me until you brought out the 🥥🤢🤢🤮