5061 Biscayne Boulevard
Miami, FL 33137

Biography »

Joy Johnson: What is your philosophy on cooking?
Joseluis Flores: Be passionate and love what you are doing.

JJ: What pastry or kitchen tools can’t you live without? Why?
JF: I use a Chinese cleaver to chop chocolate. Also metal and plastic spatulas, because of the way I work with chocolate.

JJ: What are your favorite ingredients?
JF: Chocolate, coconut and mamey fruit. Mamey is a balloon-shaped, tropical berry fruit with a salmon-colored flesh from Mexico.

JJ: What are your tips on dessert success?
JF: Focus on whatever fruit or product you will use. Use the right products, including high quality chocolate and the best fruit. Concentrate on temperatures with chocolate and sugars, and pastry must be cold. Work clean.

JJ: Who are your mentors/ pastry heroes?
JF: Oriol Balaguer from Madrid, Jacques Torres and Pierre Hermé.

JJ: What are your favorite desserts?
JF: Bombes with hazelnuts, profiteroles with dulce de leche ice cream, and all different types of flans.


OLA | Miami, FL

Rising Star Joseluis Flores is the talented artist behind the Nuevo Latino pastry associated with Douglas Rodriguez’s noted restaurants. Working closely with this celebrity chef for the past 8 years, Flores has had a hand in the pastries at all of Rodriguez’s eateries throughout the country. Flores, a Mexico City native, is now based at OLA Miami, Rodriguez’s flagship restaurant, where he has become known for his outrageous bombes, as well as his creative riffs on flan, the classic Spanish custard.

Dulce de Leche Brazo Gitano
Pastry Chef Joseluis Flores of OLA – Miami, FL
Adapted by StarChefs

Yield: 12 Servings


    Dulce de leche:
  • 1 quart whole milk
  • 4 cups sugar
  • 2 Tablespoons vanilla extract
  • 3 Tablespoons glucose
    Dulce de leche ice cream:
  • 2 cups heavy cream
  • 2 cups whole milk
  • 7 egg yolks
  • 1 pound dulce de leche
  • ½ cup dark rum
    Guanabana granizado:
  • 2 cups sugar
  • 3 cups water
  • 2 pounds fresh guanabana pulp*
    Mango ceviche:
  • 2 cups water
  • 1 cup sugar
  • 1 vanilla bean
  • 1 lemon peel
  • ½ ounce fresh ginger slices
  • 1 ounce lemon juice
  • 3 ripe mangoes
    Sponge cake:
  • 16 egg yolks
  • 8 ounces granulated sugar
  • 4 teaspoons vanilla extract
  • 16 egg whites
  • 4 ounces all purpose flour
    (Yields two 16-inch by 12-inch jellyroll pans.)
    Whipped cream:
  • 2 cups heavy cream
  • ½ cup granulated sugar
    Mint oil:
  • 1 1/4 ounces fresh mint
  • 8 ounces blended oil

*The guanabana is a member of the custard apple family and is available in Latin markets or specialty produce markets. Here the pulp is used to make a granizado, the Latin version of granita.

For dulce de leche:
In a large heavy saucepan, stir in milk, sugar, vanilla extract and glucose. Bring mixture to a gentle simmer. Cook over very low heat, stirring occasionally, until thick and brown, about 2 1/2 to 3 hours. Cool overnight.

For dulce de leche ice cream:
Combine cream and milk in a large saucepan. Bring to a boil and let mixture steep for 5 minutes. Whisk yolks in large bowl. Gradually whisk in hot cream mixture. Return mixture to same saucepan. Stir over medium-low heat until custard thickens and leaves coats back of spoon, about 4 minutes. (Do not boil). Strain custard into a large bowl. Whisk in dulce de leche and rum. Chill mixture until very cold, about 3 hours. Pour custard into an ice cream maker and process according to manufacturer's instructions.

For guanabana granizado:
In a medium saucepan bring sugar and water to a boil, stirring until sugar is dissolved. Cool at room temperature. Add guanabana pulp, mixing until well incorporated, and place in the freezer for 6 hours.

For mango ceviche:
In a saucepan bring sugar, water, vanilla bean, lemon peel and ginger to a boil, stirring until sugar is dissolved. Simmer syrup, undisturbed, for 2 minutes. Cool at room temperature. Add lemon juice and pour syrup through a fine sieve. Peel the mangoes, slice them very thinly, and place slices in a plastic container or bowl. Add the infused sugar syrup, cover, and let rest for 4 hours in the refrigerator.

For sponge cake:
Preheat oven to 350°F. Grease two 16-inch by 12-inch jellyroll pans and line both with parchment paper.

In a large bowl, beat egg yolks, granulated sugar and vanilla extract until thick and lemon-colored. In a separate bowl, beat the egg whites until stiff. Fold beaten egg whites into egg yolk mixture. Sift flour and gently fold into batter.

Divide and evenly spread batter between two jellyroll pans. Bake 8 to 10 minutes or until cakes spring back when lightly pressed. Sprinkle clean kitchen towels with confectioner’s sugar and invert cakes onto towels. Peel off parchment paper and trim edges of cakes. Place on a wire rack to cool.

For whipped cream:
Place heavy cream and sugar in an electric mixing bowl. Whip to soft peaks and set aside.

For mint oil:
Blend mint and oil in a blender.

To assemble:
Spread the cakes with an even layer of dulce de leche. Roll cakes (without towels) and place seam-side down on serving plates.

Pipe two or three lengthwise strips of whipped cream onto cake. Spread cream with long icing spatula, covering cake completely. Refrigerate cakes until ready to serve.

To serve:
Cut cakes into serving pieces. Scrape frozen granizado with a fork or spoon and place a spoonful in the center of a serving plate. Arrange slices of mango ceviche around the granizado. Place a slice of cake on top of granizado, and finish with a scoop of dulce de leche ice cream on top. Drizzle mint oil on rim of plate for garnish.

   Published: October 2004