Ingredients with Measurements:
- 1 package of puff pastry dough (17.3 oz)
- 1 can of sweetened condensed milk (14 oz)
- 1 cup of heavy cream
- 1 cup of white chocolate chips
- 1/2 cup of unsalted butter
- 1/4 cup of powdered sugar
- 1 tsp of vanilla extract
Special equipment needed:
- Rolling pin
- Parchment paper
- Baking sheet
- Mixing bowls
- Hand mixer
- Saucepan
- Whisk
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Roll out the puff pastry dough on a floured surface until it's thin and flat.
3. Cut the dough into circles using a cookie cutter or a glass.
4. Place the circles on a baking sheet lined with parchment paper and bake for 10-12 minutes or until golden brown.
5. In a saucepan, melt the white chocolate chips and butter over low heat, stirring constantly.
6. Once melted, remove from heat and let it cool for a few minutes.
7. In a mixing bowl, whisk the heavy cream until it forms stiff peaks.
8. Add the sweetened condensed milk, powdered sugar, and vanilla extract to the mixing bowl and whisk until combined.
9. Add the cooled white chocolate mixture to the mixing bowl and whisk until everything is well combined.
10. Once the puff pastry circles are cooled, spread a layer of the white chocolate mixture on top of each circle.
11. Repeat this process, layering the puff pastry circles and white chocolate mixture until you have a tall cake.
12. Chill the cake in the refrigerator for at least 2 hours before serving.
Time:
Preparation time: 30 minutes
Cooking time: 10-12 minutes
Chilling time: 2 hours
5. Temperature:
Oven temperature: 400°F
Serving size:
8-10 servings
Nutritional information:
Calories per serving: 450
Total fat: 29g
Saturated fat: 17g
Cholesterol: 75mg
Sodium: 140mg
Total carbohydrates: 42g
Dietary fiber: 0g
Total sugars: 30g
Protein: 6g
Substitutions for ingredients:
- Milk chocolate chips can be used instead of white chocolate chips.
- Whipped cream can be used instead of heavy cream.
- Margarine can be used instead of butter.
Variations:
- Add a layer of sliced strawberries or raspberries between the puff pastry circles.
- Use dark chocolate chips instead of white chocolate chips for a richer flavor.
- Add a layer of caramel sauce between the puff pastry circles.
Tips and tricks:
- Make sure the white chocolate mixture is cooled before adding it to the mixing bowl to prevent the whipped cream from melting.
- Chill the cake in the refrigerator for at least 2 hours before serving to allow the layers to set.
Storage instructions:
Store the cake in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
The cake can be served cold, but if you prefer it warm, you can heat it in the microwave for 10-15 seconds.
Presentation ideas:
- Dust the top of the cake with powdered sugar.
- Drizzle melted chocolate on top of the cake.
- Top the cake with fresh berries.
Garnishes:
- Fresh berries
- Chocolate shavings
- Whipped cream
Pairings:
- Coffee
- Hot chocolate
- Tea
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
Troubleshooting advice:
- If the white chocolate mixture is too thick, add a tablespoon of milk to thin it out.
- If the whipped cream is not forming stiff peaks, make sure the mixing bowl and whisk are completely clean and dry.
Food safety advice:
- Make sure to store the cake in the refrigerator to prevent bacterial growth.
- Use clean utensils and equipment to prevent contamination.
Food history:
Rogel de Chocolate Blanco is a variation of the traditional Argentinean dessert, Rogel. Rogel is a cake made of layers of puff pastry and dulce de leche, a sweet caramel-like sauce made from condensed milk. The addition of white chocolate to the recipe adds a new twist to this classic dessert.
Flavor profiles:
Rogel de Chocolate Blanco is a sweet and creamy dessert with a buttery and flaky texture from the puff pastry. The white chocolate adds a rich and decadent flavor to the dessert.
Serving suggestions:
Serve Rogel de Chocolate Blanco as a dessert after a meal or as a sweet treat with coffee or tea.
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Region: Argentine