Chilean Cuchuflis with Homemade Dulce De Leche/Manjar

• Vegetarian

• Refrigerated

  • 4 Egg whites

• Baking & Spices

  • 1/2 tsp Baking soda
  • 1/2 cup Flour
  • 1 cup Powdered sugar
  • 1/4 tsp Salt
  • 1 cup Sugar
  • 2 Teapoons vanilla extract
  • 1 tbsp Vanilla extract

• Dairy

  • 2 tbsp Butter
  • 16 oz Milk, dark
  • 6 Tablspoons butter
  • 1 qt Whole milk

Found on gringalicious.com

Description

Ingredients

• 4 egg whites
• 6 tablspoons butter, melted
• 1 cup powdered sugar
• 1/2 cup flour
• 1/4 teaspoon salt
• 1 tablespoon vanilla extract
• Manjar:
• 1 quart whole milk
• 1 cup sugar
• 2 teapoons vanilla extract
• 1/2 teaspoon baking soda
• Coating:
• 16-20oz.(400-500g) dark, milk, or white chocolate
• 2 tablespoons butter

Directions

• Whisk egg whites until frothy but not stiff. Add other ingredients for batter and mix well. Heat a medium skillet over low heat and brush with oil. Pour small amounts, 3 - 4 tablespoons, of batter onto skillet and cook for aproximately 1 minute on each side. Remove from pan and use a pencil or similar sized item (I used a chopstick) to roll it up like a taquito. Repeat with all of the batter and allow them to cool.
• For the Manjar, Combine milk and sugar in a medium to large saucepan over low heat. Simmer while stirring occasionally for about 1 hour until it is fairly thick. Turn off heat and stir in soda (it will foam). When the foam starts to die dowm a little return to heat and simmer until very thick. Remove from heat and stir in vanilla. Allow to cool completely before filling Cuchuflis.
• When Manjar is cooled and thick, fit a pastry bag with a pastry filling tip and fill bag with Manjar. Pipe Manjar into each Cuchufli with and place on a drying rack over parchment lined tray.
• Melt chocolate and butter in a double-boiler and dip each Cuchufli and turn to coat all sides. Put back on rack and allow excess chocolate to drip off, you can reuse the extra chocolate. Serve when the chocolate is set.