Wednesday, August 15, 2012

Fleur De Sel Cakelet

How does a midweek snack sound to you? Is it like music to the ears? So I will stick to a short post. If you have not had FLEUR DE SEL cakes before, then this might change your mind. I am really excited to share this recipe with you. The FLEUR DE SEL is very much inspired by a cake I had while I was in San Francisco. Except mine has a slight variation.

For this cake, I used my trusty Dark Rich Sour Cream Chocolate Cake recipe, then piped the middle with made from scratch Dulce De Leche & Cream Cheese filling, and coat the top with Semi-Sweet Chocolate Glaze, and lastly sprinkled with crushed Reese's Puff Cereals. As for the flavour, you will get a combination of rich dark chocolate cake with luscious creamy-sweet fluffy filling, and then balanced with peanut buttery salty Reese's Puffs cereal, which acts almost like a streusel to give that extra crunch and texture.

Fleur De Sel Cakelets
by Chic & Gorgeous Treats

*Makes 20 small-medium bundt cakes
*Makes 3 layers 6-inches OR 2 layers 8-inches round cake
*Makes 1 dozen regular sized cupcakes
* Cake is best kept up to 3 days in an airtight container

Dulce De Leche
2 cups (14 oz) condensed milk

Dark Chocolate Cake
¾ cups Dutch processed cocoa
1 ½ cups cake flour
1 ½ cups caster sugar
1 ½ teaspoon baking soda
¾ teaspoon baking powder
¾ teaspoon salt
2 eggs, lightly beaten
½ cup warm water
¾  cup milk
2/4 cup sour cream
cup unsalted butter, melted
¾ teaspoon pure vanilla extract

Dulce De Leche Filling
6 tablespoons dulce de leche
½ stick cream cheese, softened

Chocolate Glaze
4 oz Baker’s semi-sweet chocolate
1 tablespoon golden syrup
4 tablespoon unsalted butter
some Reese’s Puff cereal, crushed

1. Fill the base pan of a double boiler or medium saucepan halfway with water. Bring it to a boil
then reducing the heat to medium to continue to simmer. Pour the condensed milk
into a double boiler top insert or into a stainless steel bowl that fits snugly. Set it uncovered
over the simmering water. Check on the water level every 30 minutes, adding more water to the
boiler or saucepan as needed. Stir the milk once a while as well. Cook for about 2 ½ to 3 hours
or until the condensed milk has caramelized and thickened. Store in a glass jar container.

2. Preheat oven to 170°C. Grease individual bundt pan with some butter or cake release and
sprinkle some flour. With a paddle attachment on a stand mixer, mix together eggs, milk, water
vanilla extract, sour cream, and melted butter until it is well combined. In a separate bowl, sift
together cocoa powder, cake flour, salt, baking powder, and baking soda. Then add the sugar.
Lightly whisk together the dry ingredients. Turn speed down to low, and add the dry ingredients
in two batches, mixing each time until well combined. Beat for another 3 minutes on medium
speed to remove any lumps.

3. Pour cake mixture into prepared pan and bake between 15-20 minutes or until skewer inserted
comes out clean. Transfer onto cooling rack; let it cool slightly before removing cake out of the tin.

4. To prepare filling, beat softened cream cheese and dulce de leche together until well combined.
NO powdered sugar is required here. If you like it to be sweeter, adjust by adding more dulce de leche ½ tablespoon at a time.

5. To assemble, scoop dulce de leche and cream cheese filling into a piping back with a regular
nozzle or tip. Pipe filling into cakelet bottom side up. Melt chocolate, butter and golden syrup in
microwave in a heatproof bowl between 35-40 seconds. Stir with a spatula to help chocolate
to melt. Drizzle chocolate glaze over cake and sprinkle with some Reese’s Puff crushed streusel
before serving. ENJOY!
                                                               *cake is loosely adapted from Martha Stewart

 Just so you know, this mid-week snack is a teaser, as to what is heading your way. There is something exciting coming right up this coming Friday.



  1. From how you describe this , I know this must be very good!

  2. Can I sign up to be a taste taster!! Thank you for your sweet bday tweet, one of these days I'll get back on there. What yummy flavor didn't you put in these lovelies! Hope you are having a great week.

    1. Anytime Gina! You don't even have to sign up. I will gladly hand some of my goodies over to you ;).

  3. Everything about these cakelets sound delicious! Can't wait to see what is in store for Friday :)

    1. Haha.. hopefully my last Fri/ Sat post did not disappoint you!

  4. Jo dear - And what a snack it is! LOVE Fleur de sel and it would be just marvelous in these dulce de leche and ganache cakes. Wow! I wish I could hop over every week for a afternoon treat with you :)

    chow! Devaki @ weavethousandflavors

    1. Hehehe.. lets hope you won't blame me for adding more weight to the scale :P.

  5. Those little cakes are so fancy!!!! I love them, they look sinful and sophisticated at the same time ;)

    1. Hehe.. I always like to try to think I am sophisticated ;). But I think I fail on most counts. LOL

  6. Oh my goodness! I feel like crying. This is beautiful beautiful beautiful!!!!!!!!!!!!
    You have done an amazing job with the site. Your photos are first rate and everything is just gorgeous!

    1. Thanks for coming over Val and glad you enjoyed the post!

  7. Fleur de sel just adds a little something to everything - these cute little cakelets look so decadent!

    Choc Chip Uru

  8. I don't know how to pronounce it but I sure will eat it!

    1. Yeayy! No worries. Hopefully one day I get to share some goodies with you.

  9. These are dreamy! Gorgeous pics of a great combination of flavors!

  10. Hi Joanna! At first, the look of these little morsels caught my eye, and then I read Reeses PB cereal. Just one of my favorite flavors ever! I love peanut butter, and any dessert with salt. Yum!!

    1. Hi Sarah! So happy you popped by. Hopefully you have time to still cook or bake. Till then, do stay in touch!

  11. Oh your killing me with this treat!! Amazing....
    Want one (or a few) right now ;)

    1. Hahahha.. you sure crack me up! Have a wonderful weekend and happy cooking/ baking!

  12. Wow, Jo, these look so irresistible! The caramel filing is what tempts me the most...and they are so beautiful, too!!

    1. Hi Lizzy! How're you? Those dulce de leche filling is to die for and really a perfect combo alongside the dark rich choco cake :P

  13. You had this cake in San Francisco? I don't think I've tried Fleur De Sel before...or maybe I did but don't remember this name. =P Beautiful dessert and I love your cute styling here, Joanna!

    1. Yup, can't think of the name of the place at the moment. And it was something that till this day I am dreaming of it. I still have lots more to learn in terms of styling, and definitely need to collect more props ;). Hugs, Jo

  14. These are so beautiful! They would be great to bring to a party too. This will be something fun to make with my kids, thanks!

  15. These look amazing Jo and I still wish I could be a taste tester also. Beautiful pics as always.

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Hey foodies! THANK YOU for leaving me with sweet comments. I hope to inspire you like how you inspire me. Cheers~

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