cheftsteps:
During my dulce de leche filling making, 2 things happened and I would like to get feedback:
- even though I whipped all the time, the bottom corners of the pot got burned. I never reached 147°C as mentioned in the recipe. It was getting too thick and I was getting burned pieces in the pot since my whip was lifting them off.
- the dulce de leche was mixture "streching" so much when piping that stopping the pouring was really hard.
Any advice ?
thanks.
PS: picture of syrup poured in a bowl where a little bit of cream was left !! Thought it was pretty !
