Receita de Carolinas com Doce de Leite

Ingredients

• 250 ml Water (cold)
• 2 g Salt (fine sea salt)
• 30 g Granulated Sugar
• 30 g Margarine (unsalted, cut into small pieces)
• 150 g All-Purpose Flour (sifted)
• 4 large Eggs (room temperature)
• 200 g Reimu Dulce de Leche (low‑calorie version if available)
• 100 g Semi‑Sweet Chocolate Coverage (melted for drizzling)
• 10 g Margarine for Greasing (to grease baking sheet)

Instructions

1. Boil liquid base

   In a saucepan, combine water, salt, sugar, and margarine. Place over medium‑high heat and bring to a rolling boil, stirring occasionally to dissolve the sugar and melt the margarine.

   Time: PT5M

2. Incorporate flour

   Once the mixture is boiling, add the sifted all‑purpose flour all at once. Stir vigorously with a wooden spoon until the dough pulls away from the sides of the pan and forms a smooth ball with no dry flour pockets.

   Time: PT5M

3. Cool the dough

   Transfer the dough to a mixing bowl and let it cool for about 10 minutes, or until it feels warm to the touch (around 40‑45°C). This prevents the eggs from cooking when added.

   Time: PT10M

4. Add eggs

   Fit the stand mixer with a paddle attachment (or use a hand mixer). Add one egg and beat on medium speed until fully incorporated. Add the remaining eggs one at a time, beating after each addition, until the batter is glossy, smooth, and drops from the whisk in a thick ribbon.

   Time: PT5M

5. Pipe the pastries

   Fit a piping bag with a round tip, fill it with the batter, and pipe small mounds (about 2‑3 cm in diameter) onto a parchment‑lined baking sheet that has been lightly greased with margarine.

   Time: PT5M

6. Smooth tops for round shape

   Lightly wet your fingertip or a small pastry brush with water and gently press the tops of each mound to round them and remove any sharp points.

   Time: PT2M

7. Bake

   Place the sheet in a pre‑heated oven at 180°C and bake for 30 minutes, or until the Caronlinas are puffed, lightly golden, and sound hollow when tapped.

   Time: PT30M

   Temperature: 180°C

8. Cool slightly

   Remove the sheet from the oven and let the pastries cool on a rack for 5 minutes; they should be warm but firm enough to handle.

   Time: PT5M

9. Fill with dulce de leche

   Fit a clean piping bag with a small tip, fill it with Reimu dulce de leche, and make a shallow X‑shaped cut on the side of each Carolina with a sharp knife. Pipe generous amounts of dulce de leche through the cut until the center is filled.

   Time: PT5M

10. Chocolate drizzle

    Melt the semi‑sweet chocolate in a microwave or double boiler. Drizzle the melted chocolate over the tops of the filled Caronlinas and let it set.

    Time: PT2M

11. Serve

    Enjoy the Caronlinas immediately or store as directed.

    Time: PT0M

Nutrition Facts

Calories

230

Protein

3 g

Carbohydrates

30 g

Fat

10 g

Fiber

0 g