Pastel De Tres Leches

Servicio a domicilio

Delicias. Ofrece una amplia variedad de pasteles, postres y bocadillos con sabor tradicional para deleitar a los paladares más exigentes. La empresa, con 22 años de servicio, utiliza ingredientes naturales en la elaboración de sus productos. Ofrece pays desde $110 y pasteles desde $160. Entre los sabores a escoger de pasteles hay: tres leches, chocolate helado, fudge, snicker, fresas, coco y queso de bola; en cuanto a los pays, hay de manzana, limón, nuez y queso. Delicias también ofrece diferentes variedades de panes, como bizcocho inglés y de queso de bola; chess cakes americano, marmoleado y de cajeta, además queso napolitano. No dejes de probar las charolas de bocadillos, que incluyen hojaldras, sandwichón y arrolladitos. Delicias te invita a probar su hojaldra danesa, sandwichón hawaianno, espaguetti, pastel de carne, torta del cielo, panes de elote y zanahoria, y pasteles napolitano, de galleta oreo, de chocolate crunch y cupcakes, entre otros postres. Los encargos se reciben al teléfono 926-59-45. Delicias abre sus puertas de lunes a sábado, de 9 de la mañana a 8:30 de la noche, y domingos, de 10 de la mañana a 7:30 de la noche. Burger King . Si no has decidido qué comer y no quieres salir de casa, una buena opción es Burger King, franquicia internacional que te ofrece hasta la comodidad de tu domicilio u oficina sus hamburguesas a la parrilla, papas a la francesa, desayunos, ensaladas y postres, todo con el sabor y la tradición de la marca Burger King. El establecimiento ofrece, entre otros productos de su amplio menú, Whopper con queso, a $65; Tender Grill ($71), Whopper doble con queso ($75), King de pollo con queso ($67), Chicken Tenders ($62), Mega Angus Clásica (88) y la Extreme (77). Estos precios son para paquetes chicos, que incluye papas y refrescos. Burger King maneja varias opciones de postre, entre los que están el Pay Hershey ($24), Cono Sencillo ($9) y Doble ($12). La compra mínima para el servicio a domicilio es de 60 pesos con pago en efectivo. El servicio hasta la puerta de su domicilio u oficina se puede solicitar en las diferentes sucursales de la franquicia en Mérida: Gonzalo Guerrero (944-03-90), Dorada (987-09-00), Itzaes (920-09-00), Montejo (926-30-00), Oriente (168-08-0), Altabrisa (167-97-55) y Francisco de Montejo (195-05-00).

Pastel de Tres Leches | 5starsinyourkitchen's Blog

Be satisfied?  I suspect that that is the case for most of us!  One day last week I preheated the oven to 350°, hoping that that very act would be the springboard for a baker’s inspiration.  Well, unfortunately that wasn’t the case!  I did know, however, that I craved something that was easy to bake, was light and satisfying, did not have chocolate as an ingredient (incredibly surprising since I am an avowed chocoholic) I was finally inspired!  Little did I realize what a challenge it would be to make the perfect cake that would absorb all of the milks called for in the recipe without it becoming mushy and unappealing.  Without naming names I printed out and compared the recipes of a number of well-known celebrities many of us foodies watch on the Food Network.  I was appalled at what I discovered.  Most of the recipes called for so much sugar they would have been sickeningly sweet… one called for half a pound in the cake alone!  Another famous chef touted the use of cake flour rather than all-purpose flour.  Another miss, I surmised.  This cake was in need of the structure that all-purpose flour would provide.  With a bit of trepidation I moved forward.  The end result was a product that was far from satisfying.  The resulting cake prior to adding the milks was dense and lifeless… there was no spring to it which indicated to us that it would probably end up as a soggy mess.  Not only was it unappetizing the cake was so grainy and dense that there were pockets scattering within that simply had not absorbed any of the milks at all… simply put, it was a disaster and was promptly discarded!

I was now determined more than ever to create the perfect   Pastel de Tres Leches if for no other reason than to show up the celebs… the challenge was on!  In our discussions Dayton and I concluded that each of the recipes we had reviewed did not use enough eggs.  This cake required more than the allotment of three so commonly used by all of the others.  What we needed to create was a sponge cake, rich with eggs that would be whipped and filled with as much air as possible to provide a wonderful structural lift.  A decision was also made to use the folding techniques that are an integral part of successful angel food cake baking.