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Pilar's Chilean Food & Garden

Pilar's Chilean Food & Garden

A recipe blog by a Chilean living in the USA

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Chilean Empolvados or Powder puffs

July 1, 2021 by Pilar Hernandez
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Versión en español

Chilean Empolvados Powder puffsA very old and traditional pastry in Chile Powder Puffs or Chilean Empolvados is usually baked at home for 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.

Originally published in May 2012.

You may also be interested in the recipe Chilean Alfajores.

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Powder Puffs or Chilean Empolvados

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Soft and delicious spongy traditional Chilean pastry.

  • Total Time: 45 minutes
  • Yield: 30 1x

Ingredients

Scale
  • 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)

Instructions

  1. Preheat oven to 180C or 350F.
  2. 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.
    white eggs for empolvados
  3. Beat the egg whites at 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.
    sugar added to white eggs meringue
  4. In a medium bowl, beat the yolks with a fork for about 30 seconds. Add to the egg whites while beating at medium speed.
    beaten egg yolks egg yolks added to meringue
  5. Place the sieve over the batter and sift the flour, baking powder, and potato starch together.
  6. Incorporate to the batter using a spatula slowly and gently.
    sieving flour flour added to meringue
  7. Make mounds on the baking sheet covered with silicone paper or Silpat with a spoon or piping bag.
    batter in pipping bag mounds of batter
  8. Bake for 10-12 minutes until golden.
  9. Take out of the oven.
  10. Cool on a wire rack.  Remove off or peel using a knife, place on a powdered sugar bag, and give them a good shake.

    powered sugar on empolvados Chilean Empolvados Powder puffs

  11. Assemble two with dulce de leche and serve.
    Chilean Empolvados Powder puffs
  • Author: Pilar Hernandez
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Category: Sweets
  • Method: Baked
  • Cuisine: Chilean

Nutrition

  • Serving Size:
  • Calories: 105
  • Sugar: 15.3 g
  • Sodium: 39.4 mg
  • Fat: 2.4 g
  • Saturated Fat: 1.2 g
  • Carbohydrates: 18.5 g
  • Fiber: 0 g
  • Protein: 2.7 g
  • Cholesterol: 42.7 mg

Keywords: powder puffs, empolvados, chilean cuisine

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Chilean Empolvados or powder puffs


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Category: Chilean Cakes & Bakes, Chilean Cookies & Candy, Chilean recipes

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Hello, I’m Pilar

Hello! I'm Pilar Hernandez, a Latina mom, cookbook author, and urban farmer. I'm currently based in Seattle, WA. I was born and raised in Chile. I went to medical school there and then moved to …

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