Pizzelle with maple dulce de leche from Martin Picard

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

In a bowl, sift together the flour, baking powder and salt.

In another bowl, beat the eggs and add the oil a little at a time. Stir in the dulce de leche.

Mix well until a smooth texture is obtained.

Use the hand of your stand mixer or hand mixer.

Add the flour to the wet ingredients and mix well.

Refrigerate the dough for a minimum of 3 hours.

Using 2 spoons, place 1tbsp. of the dough in the center of your pizzelle machine.

Cook according to the instructions of your pizzelle machine.

Makes about 60 pizzelle.

Suggestion of presentation:

Ice cream cup:

When your pizzelle is still hot, shape it around a small bowl or ramekin.

Once cooled, garnish with ice cream and dulce de leche

Pizzelle garnished:

Spread a pizzelle of ducle de leche and put another pizzelle on top to make a stuffed biscuit

DULCE OF LECHE

Remove the label from the canned condensed milk

Put the can lying in a cauldron high enough to have at least 2 “of water above the can.

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.

Take out the can and wait 1 hour for everything to cool down. (Do not open because there will be risk of splashing)