PREPARATION:

COOKING TIME: 

PORTIONS:

INGREDIENTS:

  • 6 eggs
  • 1 cup of grape seed oil or other neutral oil
  • 2 tbsp. baking powder
  • 2 cups all-purpose flour
  • 1 ½ cup Martin Picard maple dulce de leche (cooked maple condensed milk)
  • A pinch of salt

PREPARATION:

  1. In a bowl, sift together the flour, baking powder and salt.
  2. In another bowl, beat the eggs and add the oil a little at a time. Stir in the dulce de leche.
  3. Mix well until a smooth texture is obtained.
  4. Use the hand of your stand mixer or hand mixer.
  5. Add the flour to the wet ingredients and mix well.
  6. Refrigerate the dough for a minimum of 3 hours.
  7. Using 2 spoons, place 1 tbsp. of the dough in the center of your pizzelle machine.
  8. Cook according to the instructions of your pizzelle machine.
  9. Makes about 60 pizzelle.

Presentation suggestion:

Ice Cream Cups:

  1. When your pizzelle is still hot, shape it around a small bowl or ramekin.
  2. Once cooled, garnish with ice cream and dulce de leche

Stuffed Pizzelle:

  1. Spread a pizzelle of dulce de leche and put another pizzelle on top to make a stuffed biscuit

Maple Dulce de Leche:

  1. Remove the label from the canned condensed milk
  2. Put the can lying in a cauldron high enough to have at least 2 “of water above the can.
  3. Bring to a boil and reduce the simmering fire. Bake between 1h30-2h00 and make sure there is still 2 “of water above the can.
  4. Take out the can and wait 1 hour for everything to cool down. (Do not open because there will be risk of splashing)
  5. Keep in a glass pot in the fridge.