Creative Tres Leches

Working Method

Tres Leches Cake

With a paddle attachment, mix all ingredients for 5mn at medium speed. Pipe 30 g of batter into individual molds and bake.

Soaking Syrup

Mix the Dulcerio and Classic Caramel together. Unmold the baked Tres Leches cake and soak it for 4 hours before you decorate it or freeze it.

Whipped Cream

Whip the Chantypak to firm texture and pipe on top of the Pastel Tres Leche. Use a warm Parisian spoon to curve and half sphere into the cream and pipe the Deli salted caramel into it.

Decoration

Spread the Florex powder with a spatula on a silicon mat and bake to a lightbrown color. Cut discs of 3 cm diameter when the tray is coming out of the oven. Note that Florex can be warmed up again and reused.

ASSEMBLING

Soak each individual cakes with double the weight of Dulcerio. Pipe the whipped caramel cream on top. Curve the cream with a Parisian spoon to pipe some Deli salted caramel. Add the tuile of Florex as a decoration.

The story behind the creative Tres Leches

The Tres Leches is a known classic from Latin-America. But what you might not know yet, is that the tradition of soaking of the cake already emerged in Europe around the 16th or 17th century.

Discover this creative take on the Tres Leches, where innovation meets tradition through a fusion of 2 classics: the Latin-American Tres Leches and the French Baba Au Rhum.

Discover Nutrition info

245.88Kcal
Energy

1029.64Kj
Energy

12.13g
Fat

10.87g
Saturates

31.92g
Carbohydrates

24.63g
Sugars

Nutrition information


Energy 245.88Kcal
Energy 1029.64Kj
Fat 12.13g
Saturates 10.87g
Carbohydrates 31.92g
Sugars 24.63g
Fibers 0.28g
Protein 3.62g
Salt 0.53mg

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Creative Tres Leches