What do we need?
- Flour 0000, 200 grams
- 100 grams of sugar
- 1 medium egg
- A teaspoon of vanilla essence
- 100 grams butter at room temperature
For the filling
- 1 chocolate bar with Eagle type coverage
- 500 grams dulce de leche
- Cognac or rhum for the dulce de leche, optional
A tip: Most people use plain flour for this type of dough, but they probably never tried it with self-rising flour because they thought the dough would puff up, mistake! Try making the dough with self-rising flour and the dough will come out much lighter, you just have to prick the dough inside the tray with a fork before putting it in the oven, 100% recommended!
Step by Step
1- For the dough, place the flour, sugar and butter at room temperature in a bowl and work with your fingertips until you obtain a kind of sanded or lumpy dough. We add the egg and it is recommended to work with a wooden spoon (without kneading, we want the dough to be crispy) until it forms a bun.
2- Stretch the dough in a greased and floured pan, then place it in the freezer for approximately 15 minutes.
Bake in a medium oven for fifteen minutes or until the dough is crispy, it doesn’t have to be very golden.
3- Once the dough is ready, fill with the dulce de leche (mixed with rhum or cognac, optional) and cover with melted couverture chocolate, forming a layer approximately one centimeter thick. Leave in the refrigerator for two hours to firm up and serve very cold.
Ready! We can now enjoy a delicious dessert.