Ingredients with Measurements:
- 1 package of puff pastry dough
- 1 can of dulce de leche
- 1 cup of heavy cream
- 1 cup of semisweet chocolate chips
- 1 tablespoon of unsalted butter
- 1 teaspoon of vanilla extract
- 1/4 cup of powdered sugar
Special equipment needed:
- Rolling pin
- Parchment paper
- Baking sheet
- Mixing bowl
- Hand mixer or stand mixer
- Saucepan
- Whisk
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. Roll out the puff pastry dough on a floured surface until it is about 1/8 inch thick.
3. Cut the dough into 6 equal rectangles and place them on a parchment-lined baking sheet.
4. Bake the puff pastry for 12-15 minutes or until golden brown.
5. Remove the puff pastry from the oven and let it cool completely.
6. In a mixing bowl, whip the heavy cream until stiff peaks form.
7. In a saucepan, melt the chocolate chips and butter over low heat, stirring constantly.
8. Once the chocolate is melted, remove it from the heat and stir in the vanilla extract.
9. Fold the whipped cream into the chocolate mixture until well combined.
10. Spread a layer of dulce de leche on top of each puff pastry rectangle.
11. Top the dulce de leche with a layer of the chocolate whipped cream mixture.
12. Repeat the layers until all the puff pastry rectangles are used up, ending with a layer of chocolate whipped cream on top.
13. Sprinkle powdered sugar over the top of the Rogel de Chocolate.
14. Chill the Rogel de Chocolate in the refrigerator for at least 2 hours before serving.
Time:
Preparation time: 30 minutes
Cooking time: 15 minutes
Chilling time: 2 hours
5. Temperature:
375°F (190°C)
Serving size:
6 servings
Nutritional information:
Calories: 590
Fat: 36g
Carbohydrates: 61g
Protein: 6g
Sodium: 210mg
Sugar: 39g
Substitutions for ingredients:
- You can use milk chocolate or dark chocolate instead of semisweet chocolate chips.
- You can use whipped topping instead of heavy cream.
- You can use Nutella instead of dulce de leche.
Variations:
- You can add chopped nuts or shredded coconut to the chocolate whipped cream mixture.
- You can use different flavors of whipped cream, such as mint or raspberry.
- You can add a layer of sliced bananas or strawberries between the dulce de leche and chocolate whipped cream layers.
Tips and tricks:
- Make sure the puff pastry is completely cooled before adding the layers of dulce de leche and chocolate whipped cream.
- Use a sharp knife to cut the Rogel de Chocolate into slices.
- Dust the powdered sugar over the Rogel de Chocolate just before serving to prevent it from melting into the whipped cream.
Storage instructions:
Store the Rogel de Chocolate in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
The Rogel de Chocolate is best served chilled, but you can warm it up in the microwave for a few seconds if desired.
Presentation ideas:
Serve the Rogel de Chocolate on a platter with a dusting of powdered sugar and a few chocolate shavings on top.
Garnishes:
Chocolate shavings, fresh berries, or whipped cream.
Pairings:
Coffee or hot chocolate.
Suggested side dishes:
Fresh fruit salad or vanilla ice cream.
Troubleshooting advice:
- If the chocolate mixture is too thick, add a tablespoon of heavy cream at a time until it reaches the desired consistency.
- If the puff pastry is too thin, it may become soggy from the dulce de leche and chocolate whipped cream layers.
Food safety advice:
Make sure to store the Rogel de Chocolate in the refrigerator to prevent bacterial growth.
Food history:
Rogel de Chocolate is a traditional Argentinean dessert that is similar to a Napoleon or mille-feuille pastry.
Flavor profiles:
Sweet, rich, and chocolatey.
Serving suggestions:
Serve the Rogel de Chocolate as a dessert after a meal or as a sweet treat with coffee or tea.
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Region: Argentinian