Cuchufli

Cuchufli – one of Chile’s iconic snacks. A hollow wafer filled with sweet manjar then dunked in chocolate to satisfy a sweet tooth’s taste buds. Enjoy!cuchufli2  Whether it is dulce de leche, manjar (blanco) or arequipe to you, we can all agree that South Americans love the sweet, caramel like confection and love to use it in many dessert recipes. And why not? it takes the normal sweetened condensed milk and transforms it to something different but delectable. In Chilean cuchufli, the hollow cylinders are often filled with this delicious stuff. I won’t lie, it was quite difficult finding a recipe for cuchufli that was in English. I had a look through a book to find ‘chocolate tipped finger rolls’ and referred to a recipe online. The ingredients were similar and from there I adapted the recipes to give you this. I am about 102 % sure this is not traditional but it was the closest I could get. I hope you enjoy this recipe and it does not disappoint too much 😉 .

cuchufli

Ingredients

Batter
  • 3 large egg whites
  • 65 g melted butter
  • 125 g icing sugar
  • 65 g flour
  • pinch of salt
  • ½ tsp vanilla extract
  • 1½ tsp double cream
manjar
  • 1 x 395 g can of sweetened condensed milk

Method

Part I
  1. Prepare dulce de leche / manjar. This can be done in various ways like boiling an peeled, unopened can and filling the pot with water until it comes up to 5 cm above the top of the can or using a bain-marie double boiler method with boiling water underneath a bowl of condensed milk making sure the water does not touch the bowl and stirring every half hour for three hours. ( You can Google some other methods and choose the one you are most comfortable with as the first method mentioned here can under some circumstances, explode. )
  2. Manjar can be stored in a jar in the fridge for three weeks. It is delicious on toast, desserts etc.
Part II
  1. In a bowl, whisk egg whites until foamy but not stiff, then add melted butter, sugar, flour salt and vanilla to egg whites and combine. Cover and chill overnight in fridge
  2. Preheat oven to 200ºC. Grab a chopstick and wrap it in cling wrap and get a wire rack ready. On a silpat or a lined baking tray spoon 4 tbsp of batter and spread out to a 13 cm circle using the back of a spoon. Bake in the oven for 5-6 minutes, but watch carefully as the edges may brown too quickly – if so, try turning the heat down a notch) Prepare second sheet whilst baking.
  3. Using an offset spatula, carefully take one base and roll around the chopstick and transfer to wire rack to cool completely. Repeat for the rest.
  4. When cooled, fill the tubes with the prepared manjar using  a piping bag. If the caramel is too thick you can microwave on 10 second intervals until it is easy enough to handle.
  5. You can of course leave it like that but you can also melt some chocolate either in the microwave or a double boiler and dip each cuchufli in the melted chocolate.

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