Crispy and light cookie sandwich filled with dulce de leche and pineapple marmalade.
The first time I had the brilliant idea to make dulce de leche from scratch (what we call manjarblanco), I chose the easiest recipe I could find: cooking a can of condensed milk for a couple hours in boiling water. Almost magically, the heat of the flame transformed the milk inside into a golden, caramelized cream of perfect consistency and taste. It’s obvious to me now, that the can needs to be completely cool before opening it, but back then, I was new in the kitchen and too impatient to sit down and wait.
To make a long story short, when I felt the can was almost at room temperature, I opened it immediately, and as soon as the can opener’s teeth pinched the metal, a lava-like explosion of hot manjarblanco splashed all over, covering the entire roof, but luckily not hurting or burning me or anyone else. That was the day I learned the art of being patient in the kitchen. After this scary event, I would wait two whole days before opening the cans, or buy the dulce de leche directly from the store.
Today is World dulce de leche day, and as some of you already know, Limeños have a remarkable sweet tooth, so I have prepared one of our most traditional and delicate confections. I don’t have the exact date when it was first created, or the story behind this enticing dessert, but I thought you would like it as much as I do. Bare in mind that this is a very sweet dessert, and a little goes a long way.
A few years ago, voladorcitos (miniature versions of this pastry), were never absent at kid’s birthday parties, baby showers, or any other social event where the main focus was on the food, and especially the sweets. A volador (which by the way, means “thing that flies”, and comes, I suppose, from it’s frisbee/UFO/flying object shape resemblance), is made with egg yolks, pisco, and flour. The usual proportions for the dough are: 1 tablespoon of flour for every yolk. The recipe I’m going to give you here is very practical and easy, and you can prepare it in advance and just assemble it at the last minute, so the “flying” discs of flour remain crunchy until you eat them, and you can fully enjoy the wonderful texture of this exquisite treat.