A very old and traditional pastry in Chile Powder Puffs or Chilean Empolvados is usually baked at home for the Sunday tea. Always serve fresh.
Like the beignets, you must be careful when biting because the powdered sugar flies everywhere, hence the name of this pastry.
Very easy to make is usually one of the first things mothers teach their daughters to bake.
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Soft and delicious spongy little pastry.
- 6 eggs
- 6 tablespoons granulated sugar
- 4 tablespoons all-purpose flour
- 3 tablespoons potato starch
- 2 teaspoons baking powder
- powdered sugar
- 1 can of Dulce de Leche (on Latin markets)
- Preheat oven to 180C or 350F.
- Separate the whites from the yolks; it is always much easier when the eggs are cold. After letting it warm up to room temperature, so the meringue will rise more.
- With the mixer in a large bowl beat the egg whites on high speed until soft peaks form, add the sugar by the spoonful like rain while beating at low speed. Continue beating on high speed until shiny and silky, about 4-5 minutes more.
- In a medium bowl beat the yolks with a fork about 30 seconds. Add to the egg whites, while beating on medium speed.
- Place the sieve over the batter and sift the flour, baking powder, and potato starch together.
- Incorporate to the batter using a spatula slowly and gentle.
- With a spoon make mounds on the baking sheet covered with silicone paper or Silpat.
- Bake for 12-13 minutes until golden.
- Take out of the oven.
- Sprinkle immediately with plenty of powdered sugar; I use the sieve to do this. Cool on a wire rack. Remove off or peel using a knife and stick together with dulce de leche and serve.
Keywords: powder puffs, empolvados, chilean cuisine