Croissants de Manjar
These are sure to melt in your MOUTH! Served warm and filled with a generous helping of dulce de leche, these delectable treats give a latin-american twist to the traditional staple of French bakeries. The croissant itself is extremely buttery, to such a degree that the bread is already sweet to begin with. Dulce de leche is woven through it’s flaky insides, assuring each bite a taste of both the croissant and it’s rich filling. But how could I forget? A hefty sprinkling of powdered sugar is in order to finish off this delectable serving.
On the days I make it to my favorite bakery here in Arequipa, La Canasta (fun fact: canasta means basket in english!), I struggle to resist this croissant. For any fan of dulce de leche, this delight of a snack is an unmatchable taste; yes, I’m talking to you Jake, my brother and dulce de leche aficionado. For this reason, I’ve had to wean the amount of times I walk through the homemade bread-smelling doors of La Canasta, at least for my waistline’s sake.
Anyone unfamiliar with dulce de leche, let me get you familiar. You can find it all over the states, either pure or in ice cream, cakes, pastries, etc. It’s made by heating sweetened milk that turns into a caramelized final product. Only once have I made it on my own, yet after much inspiration down here in Peru, I look forward to making it a whole lot more upon my return to the states. This recipe was the one I followed to make mine and it’s definitely a keeper! For the chefs or wannabe chefs out there, give it a try. And while you’re at it, buy a croissant, top it with powdered sugar and dip, dip away.