📝 About This Recipe
Originating from the vibrant street food culture of Chile, Cuchuflíes are delicate, crispy wafer tubes traditionally filled with luscious, creamy dulce de leche. These light-as-air treats offer a satisfying crunch that yields to a rich, caramel-like center, making them a beloved staple at beaches and bakeries alike. Whether enjoyed plain or dipped in velvety dark chocolate, they represent the pinnacle of South American confectionery craftsmanship.
🥗 Ingredients
Wafer Batter
- 3 large Egg whites (at room temperature)
- 1 cup Powdered sugar (also known as confectioners' sugar)
- 1 cup All-purpose flour (sifted)
- 1/2 cup Unsalted butter (melted and cooled slightly)
- 1/4 cup Whole milk (room temperature)
- 1 teaspoon Vanilla extract (pure extract preferred)
- 1/4 teaspoon Salt (fine sea salt)
Filling
- 2 cups Manjar (Dulce de Leche) (use a thick, pastry-grade version)
Chocolate Coating (Optional)
- 200 grams Dark chocolate (60% cocoa or higher, chopped)
- 1 tablespoon Coconut oil (helps with a smooth, glossy finish)
👨🍳 Instructions
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1
In a large mixing bowl, whisk the egg whites with the salt until they are frothy and light, but not quite reaching soft peaks.
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2
Gradually whisk in the sifted powdered sugar until the mixture is smooth and glossy.
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3
Slowly pour in the melted butter and vanilla extract, whisking constantly to ensure the fat is fully emulsified into the egg whites.
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4
Gently fold in the sifted flour alternating with the milk, starting and ending with the flour. Mix until you have a smooth, thin batter similar to crepe batter.
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5
Preheat a pizzelle iron, a krumkake iron, or a flat non-stick skillet over medium-low heat. Lightly grease with a tiny amount of butter or oil spray.
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6
Place a small tablespoon of batter onto the center of the iron or skillet. If using a skillet, spread it out with the back of a spoon into a very thin 4-5 inch circle.
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7
Cook for 45-60 seconds until the edges are golden brown. If using an iron, follow the manufacturer's timing for a light golden color.
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8
Working very quickly while the wafer is piping hot, use a thin wooden dowel or the handle of a wooden spoon to roll the wafer into a tight tube. Use caution as the wafer is hot!
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9
Hold the rolled tube for 5-10 seconds until it sets and becomes crisp, then slide it off the dowel onto a wire cooling rack.
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10
Repeat the process with the remaining batter. Ensure the tubes are completely cool and crisp before filling.
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11
Transfer the dulce de leche (manjar) into a piping bag fitted with a long, thin Bismarck tip or a narrow round tip.
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12
Insert the piping tip into one end of a wafer tube and squeeze gently until the filling reaches the middle, then repeat from the other end to ensure the tube is completely full.
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13
For the optional coating, melt the dark chocolate and coconut oil together in a double boiler or microwave in 30-second intervals.
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14
Dip the filled cuchuflíes into the melted chocolate to coat them entirely, or just dip the ends for a decorative look.
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15
Place the chocolate-covered tubes on parchment paper and refrigerate for 10 minutes to set the chocolate before serving.
💡 Chef's Tips
The secret to a perfect Cuchuflí is speed; you must roll the wafer the second it leaves the heat or it will snap. If your wafers are too soft, bake them in a 300°F (150°C) oven for 2-3 minutes after rolling to extra-crisp them. Use a 'repostero' style dulce de leche; it is thicker and won't leak out of the tubes. Store unfilled shells in an airtight container with a silica gel packet to keep them from getting soggy in humid weather. If the batter thickens as it sits, add a teaspoon of milk to return it to its pourable consistency.
🍽️ Serving Suggestions
Serve alongside a hot cup of Chilean 'Té con leche' (tea with milk) for a classic afternoon snack. Pair with a glass of Late Harvest Riesling or a sweet Muscatel wine. Arrange vertically in a glass jar for a beautiful, edible centerpiece at a dessert buffet. Serve slightly chilled if they are chocolate-covered to enjoy a snappy chocolate texture. Accompany with a scoop of lucuma or vanilla bean ice cream for a gourmet plated dessert.