Dulce de leche - Mardel - 7kg

A thick, velvety cream with a deep amber colour that holds all the flavour of milk simmered slowly with sugar. Mardel dulce de leche offers that soft, perfectly spreadable texture that melts on the palate, releasing intense notes of toffee, warm caramel and vanilla. By the spoonful it is rich and full-bodied yet free of lumps or sugar crystallisation, ideal both to enjoy on its own and as a central ingredient for artisanal pastry-making.

Where it comes from and what it represents

Dulce de leche is the sweet soul of River Plate and South American culinary culture. In Argentina and Uruguay it is not a mere topping or dessert cream, but a daily presence spanning whole generations, from childhood to family celebrations. Traditionally prepared in home kitchens by simmering milk and sugar for hours in copper pots, it represents a ritual of patience and care. Mardel revives this tradition while respecting the aromatic profile and texture that those who grew up with this flavour look for in every mouthful.

How to use Mardel dulce de leche in your recipes

Working with this cream is simple because its balanced density allows for various uses, at room temperature or slightly warmed:

• Unheated as a filling: you can spread it directly with a palette knife or spatula onto sponge cake layers, baked shortcrust pastry bases or crispy puff pastry. Its structure holds its shape without running excessively.
• With a piping bag: if you want to decorate muffins, cupcakes or cakes, place the product in a piping bag using a round or star nozzle. For optimal hold on taller decorations, let it rest at a temperature of around 15 degrees before use.
• Softened in a bain-marie: when you need a runnier sauce to glaze cold cakes or drizzle over ice cream, simply warm the required amount in a bain-marie or in the microwave for a few seconds, stirring with a hand whisk.

Classic recipes where it shines

There are dishes where the quality of the milk caramel makes the difference between an ordinary dessert and a memorable treat. Here is where it performs at its best:

• Alfajores de maizena: crumbly cornstarch biscuits filled with a generous central layer and rolled along the edge in finely desiccated coconut.
• Torta Rogel: wafer-thin, crisp layers of egg pastry alternating with generous layers of cream, topped with a dense, lightly torched Italian meringue.
• Chocotorta: the most famous homemade spoon dessert, prepared by alternating chocolate biscuits soaked in coffee or milk with a mixture of milk caramel and spreadable cream cheese.
• Flan casero: the traditional egg and caramel pudding, served at every South American table with a generous spoonful of cream on the side of the plate.
• Pancakes and crêpes: spread inside a warm, freshly made crêpe, rolled up and served with a dusting of icing sugar.

Pairings and recommended drinks

The sweet, buttery profile of this cream finds a perfect balance when paired with ingredients that can cut through or contrast the sweetness. It goes wonderfully with tart fruit such as raspberries, forest berries or fresh banana slices. Among nuts, it pairs best with toasted walnuts, hazelnuts and pecans, which also add a crunchy texture to every bite.

In the glass, the daytime match of choice is bitter mate: the contrast between the astringent, herbaceous yerba mate and the rounded sweetness of the cream creates an irresistible balance. Alternatively, it pairs perfectly with black filter coffee, a short unsweetened espresso, or sipping liqueurs and aged spirits at the end of a meal.

How to store the 7kg bucket

As long as the bucket is sealed, you can safely store it in a dry, cool place away from direct sunlight, preferably in a pantry or food storage room. Once the security seal is opened, keep the rim of the container clean and avoid contamination with crumbs or other foods by always using perfectly dry and clean spatulas or ladles.

After opening, it is recommended to seal the lid tightly and store the product in a cool environment. For use over time, many professionals prefer to portion out the required amount into smaller food containers, keeping the main bucket well protected.

The bulk size: who it is for and how long it lasts

The 7kg tub is the ideal catering size for pastry kitchens, ice-cream parlours, coffee shops, restaurants and bakeries producing sweets continuously. It provides a substantial stock, reducing waste and optimising cost per kilogram compared to small jars.

It is also perfect for large families, communities or enthusiasts who prepare large quantities of desserts for catering and events. However, it is not suitable for those looking for an occasional taste or who consume one small jar a year, as its size requires adequate storage space and regular use.

Frequently asked questions

Can Mardel dulce de leche be baked inside cakes?

This version is primarily designed for cold fillings, toppings, spoon desserts and pre-baked biscuits. If added raw to batter before baking in the oven, it tends to soften significantly due to the high heat.

Can it be frozen to keep it longer?

It is not necessary to freeze the product given its excellent natural shelf life guaranteed by the concentration of sugars. Prolonged freezing could alter the cream's gloss and smooth texture.

What is its consistency like at room temperature?

At a normal room temperature of around 20 degrees, the cream is glossy, firm yet soft, and easy to scoop with a spoon or spatula without needing to be heated before use.