Tag Archives: dulce de leche

Cookie story: dulce de leche and peanut butter pillows

Yesterday was the annual Newtown festival. Like all good denizens of the inner-inner-west, we made our gold coin donation, ate chips on a stick, watched the controlled anarchy that was the dog races, and got a tattoo about voting for a Party that was all for untrammelled frolicking in the bedroom (the tattoo washed off so I didn’t have to explain my new-found political consciousness to work colleagues today).

The weather was picture perfect. The sun was warm on the grass from early morning. Sunlight lit up canvas stalls, glanced off people’s sunnies, and snuck onto tree-lined paths. The clouds were small white, like so many baa-lambs (or Edelweiss, if you prefer), and rarely got in the way.

Even St Stephen’s got in on the action, putting on a jumping castle in the yard of its historic cemetery, next to its equally striking Moreton Bay Fig.


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Let them eat … brioche

History has it that Marie Antoinette lost her head after saying ‘let them eat cake’.

Many have since pointed out Marie Antoinette probably never said these words. This quote came from Jean Jacques Rousseau’s somewhat-fictionalised autobiography, written when Marie Antoinette was only nine years old. He attributed this saying to ‘a great princess’. And, as many others have noticed, the original phrase ‘Qu’ils mangent de la brioche’ refers not to cake, but to brioche.

But, “‘Let them eat brioche!’ says an unknown princess” just doesn’t have the same ring. So, we’ve stuck with the glib yet flawed version of history.

Recently, this little factoid fuelled a brief obsession with yeast doughs that use butter or milk. I began noticing recipes for pan de leche from Argentina and Spain, brioche, Asian buns (like milk bread from the Philippines or those globs of psychedelic-coloured sugary deliciousness from Breadtop).

Thinking about Argentina reminded me that we have dulce de leche left in the house. We revelled in this unctuous caramel goodness morning, noon and night in Buenos Aires: on toast, in alfajores, or straight from the tub.

That was when I saw a recipe for brioche scrolls with dulce de leche and fruit/nut filling in the October edition of ABC Delicious magazine (recipe by Rachel Khoo). My way was clear.


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