These Barquillos or Pirouettes were a treat that I enjoyed year round growing up in Colombia.
Recipe highlights
These barquillos are exquisite in texture and flavor. In Colombia, we served them with ice cream sundaes, fresas con crema, as garnishes for salpicon or just on their own.
Once you get a hang of the cooking technique, these come together quickly. The batter is made with a handheld mixer in one bowl and just needs a handful of ingredients.
To give this barquillos a holiday twist I dipped them in chocolate, filled them with dulce de leche and covered them in sprinkles.
Ingredients
- Granulated sugar
- Butter
- Flour
- Cornstarch
- Egg whites
- Vanilla extract
- Pinch of salt
Method
In a bowl cream the butter and sugar until uniform. I like using a handheld mixer for this.
Add the egg whites and vanilla and beat until well combined.
Add the flour, cornstarch and salt and mix on low until the batter is ready. It will resemble a pancake or crepe batter.
Bake in a parchment paper lined baking sheet. Work diligently to roll the pirouettes as they need to be warm to roll easy.
To roll them use a long wooden stick such as chopsticks and roll the wafers into a cylinder shape.
Use a pastry bag or ziplock with an opening to fill the barquillos with dulce de leche.
Melt the chocolate and dip the tip of the barquillos on each side. Add sprinkles.
Storage
These barquillos keep well stored at room temperature for in an airtight container for up to a week.
Barquillos recipe
Ingredients
- ¼ cup Unsalted butter softened. 4 tablespoons
- ½ cup Granulated sugar
- 3 Egg whites
- ½ teaspoon Vanilla extract
- 1 cup All-purpose flour minus 1 tablespoon
- 1 tablespoon Cornstarch
- ¼ teaspoon Salt
- ¼ cup Dulce de leche Store-bought or homemade.
- ¼ cup Dark chocolate chips
- 2 tablespoons Sprinkles
Instructions
- Pre heat oven to 350°F with a rack in the center.
- Line a baking sheet with parchment paper.
- In medium bowl combine the butter and sugar and cream together with a handheld mixer for about 2 minutes.
- Add the egg whites and vanilla extract and mix until combined.
- Add the flour, cornstarch and salt and mix on low until you achieve a pancake batter consistency.
- Add a tablespoon of the batter to the prepared baking sheet and with the back of the spoon spread the batter in a circular motion to create a thin disk. Add to 3-4 disk at a time
- Bake for 5-6 minutes until the edges start browning. With a spatula lift the edge of the disk and with chopstick start rolling it to create a cilynder-like shape.
- Place them on a cooling rack and repeat with the rest of the batter.
- Fill a pastry bag with ¼ cup dulce de leche and fill the barquillos.
- Dip them in melted chocolate and cover with sprinkles.
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