Receita de Carolinas com Doce de Leite
Receita de Carolinas com Doce de Leite is a medium Brazilian recipe that serves 12. 230 calories per serving. Recipe by Beatitude Doces on YouTube.
Prep: 34 min | Cook: 30 min | Total: 1 hr 19 min
Cost: $16.39 total, $1.37 per serving
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
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
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
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
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
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
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
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
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
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
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
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
Dietary info: Vegetarian
Allergens: Eggs, Wheat, Milk, Soy
Ingredient Substitutions
- Instead of Salt: kosher salt
- Instead of Granulated Sugar: caster sugar
- Instead of Margarine: unsalted butter
- Instead of All-Purpose Flour: cake flour
- Instead of Eggs: egg replacer for vegans (will change texture)
- Instead of Reimu Dulce de Leche: store‑bought dulce de leche, caramel sauce
- Instead of Semi‑Sweet Chocolate Coverage: dark chocolate, milk chocolate
- Instead of Margarine for Greasing: vegetable oil spray, butter
Equipment Needed
- Saucepan
- Wooden Spoon
- Mixing Bowl
- Stand Mixer or Hand Mixer
- Piping Bag
- Round Pastry Tip
- Baking Sheet
- Parchment Paper
- Oven
- Sharp Knife
- Small Pastry Brush (optional)
- Cooling Rack (optional)
Critical Steps — Do Not Skip
- Adding flour to boiling liquid and stirring until a smooth dough forms
- Cooling the dough to the proper temperature before adding eggs
- Incorporating eggs one at a time until the batter is glossy
- Baking at the correct temperature without opening the oven early
- Making the X‑cut and piping dulce de leche generously
Chef Tips from the Video
- Use ice‑cold water for the initial boil to give the dough a tighter structure.
- Room‑temperature eggs incorporate more smoothly than cold eggs.
- For an extra shine on the chocolate drizzle, add a tiny pinch of sea salt before setting.
- Pipe uniformly sized mounds for even baking.
Troubleshooting
Dough is too dry and forms lumps after adding flour.
Make sure the water‑salt‑sugar‑margarine mixture is at a rolling boil before adding flour; if needed, add a tablespoon of hot water and stir.
Eggs curdle and the batter looks grainy.
Allow the dough to cool to around 40‑45°C before adding eggs; add eggs slowly and beat continuously.
Pastries collapse after baking.
Do not open the oven during the first 15 minutes and ensure the oven is fully pre‑heated to 180°C.
Dulce de leche leaks out of the X‑cut.
Make the cut shallow and pipe the filling slowly; let the pastry cool completely before filling.
Storage
Refrigerator: Store in an airtight container for up to 3 days. Re‑heat briefly before serving if desired.
Freezer: Not recommended; texture of the choux shell may become soggy after thawing.
Room temperature: Best consumed the same day; can sit out for up to 4 hours.
Make-Ahead Tips
- Bake the Carolina shells a day ahead and store them in a sealed container; fill with dulce de leche just before serving.
- If you need to freeze, wrap each shell individually in plastic wrap and freeze for up to 1 month; thaw at room temperature and re‑bake 5 minutes before filling.
Frequently Asked Questions
What is the cultural significance and history of Carolina with dulce de leche in Brazilian cuisine?
Carolina is a classic Brazilian bite‑size choux‑style pastry that originated in the mid‑20th century as a simple street‑food treat. Over time it became a beloved home‑made dessert, especially when filled with dulce de leche, a caramel‑like sweet that reflects the country's love for milk‑based confections.
What are the traditional regional variations of Carolina in Brazil?
In the Southeast, Caronlinas are often filled with doce de leite, while in the Northeast some cooks use guava paste (goiabada) or coconut jam. The base dough remains the same, but toppings may vary from chocolate to powdered sugar.
How is Carolina traditionally served in Brazilian households?
Carolina pastries are typically served at coffee time (café da tarde) alongside a strong espresso or fresh fruit juice. They are presented on a simple platter, sometimes dusted with powdered sugar, and enjoyed warm or at room temperature.
During which celebrations or occasions is Carolina with dulce de leche commonly prepared in Brazil?
Carolina is popular at birthdays, family gatherings, and especially during Festa Junina celebrations, where sweet treats are abundant. The dulce de leche version is a favorite for holiday brunches and children's parties.
How does Carolina fit into the broader Brazilian dessert tradition?
Carolina showcases Brazil’s blend of European pastry techniques (choux dough) with local flavors like doce de leite. It sits alongside other beloved sweets such as brigadeiro and beijinho, representing the country’s sweet‑tooth culture.
What are the authentic traditional ingredients for Carolina versus acceptable substitutes?
Authentic Carolina uses water, salt, sugar, margarine, all‑purpose flour, and eggs. Substitutes can include butter instead of margarine for richer flavor, or a mix of whole‑wheat flour for a healthier twist, though texture may change slightly.
What other Brazilian desserts pair well with Carolina with dulce de leche?
Carolina pairs beautifully with a cup of Brazilian coffee, a slice of pão de queijo, or alongside other sweets like brigadeiro, quindim, and pudim de leite.
What makes Carolina with dulce de leche special or unique in Brazilian cuisine?
The contrast of a light, airy choux shell with the rich, caramel‑sweet dulce de leche and a glossy chocolate finish creates a multi‑textured bite that is both nostalgic and indulgent, setting it apart from denser Brazilian cakes.
How has the Carolina pastry evolved over time in Brazil?
Originally a plain puff pastry, modern versions incorporate flavored fillings, decorative drizzles, and even gluten‑free flours. The rise of gourmet home‑cooking channels like Beatitude Doces has popularized refined techniques such as precise piping and chocolate glazing.
What are common misconceptions about making Carolina at home?
Many think the dough must be baked for a long time; in reality, a 30‑minute bake at 180°C is sufficient. Another myth is that the pastry must be completely dry before filling – a warm interior actually helps the dulce de leche flow smoothly.
What are the most common mistakes to avoid when making Carolina with dulce de leche?
Common errors include adding eggs to a hot dough (causing curdling), opening the oven too early (causing collapse), and under‑filling the pastries which leads to a dry bite. Follow the cooling step and pipe generous amounts of dulce de leche for best results.
Can I make Carolina ahead of time and how should I store them?
Yes. Bake the shells up to 2 days ahead and keep them in an airtight container at room temperature. Fill with dulce de leche just before serving, or store filled pastries in the refrigerator for up to 3 days.
What does the YouTube channel Beatitude Doces specialize in?
The YouTube channel Beatitude Doces specializes in Brazilian sweet treats, focusing on classic desserts, pastry techniques, and easy‑to‑follow tutorials for home bakers.
How does the YouTube channel Beatitude Doces' approach to Brazilian dessert cooking differ from other cooking channels?
Beatitude Doces emphasizes step‑by‑step visual clarity, uses everyday kitchen tools, and often highlights regional Brazilian ingredients like doce de leite, giving viewers authentic yet accessible recipes compared to more generic dessert channels.
Last updated: August 30, 2026
