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
Dulce de Leche Brazo
Pastry Chef Joseluis Flores of OLA – Miami,
Adapted by StarChefs
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
- 2 cups sugar
- 3 cups water
- 2 pounds fresh guanabana pulp*
- 2 cups water
- 1 cup sugar
- 1 vanilla bean
- 1 lemon peel
- ½ ounce fresh ginger slices
- 1 ounce lemon juice
- 3 ripe mangoes
- 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.)
- 2 cups heavy cream
- ½ cup granulated sugar
- 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
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.
Spread the cakes with an even layer of dulce de leche. Roll
cakes (without towels) and place seam-side down on serving
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.
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.