Chilean cuisine has his roots in the fusion of native peoples and Spanish food that has been transmitted orally from old notebooks and by relatives who pass from generation to generation.
To this must be added as I have told you that some recipes from countries like Germany and others become our own food like kuchen and strudel .
The first recipes from colonial times and remain to this day as part of our food culture emerging in the convents.
Especially because we have abundance of fruits like peaches, apricots quinces chirimoyas strawberries lúcumas were making the Chilean pastry history like millefeuille cake alfajores. dulce de leche and in that category would these princes. the dough is similar to other recipes like alfajores filled with dulce de leche and with meringue on top.
This is about treats because you know also we have empanadas seafood stews fishes and corn puddings.
Ifr you want see other chilean recipes (like empanadas) see here.
With this recipe I join the celebration of Independence Day of our country will be next week and the group of Blogs de recetas chilenos where you can see other Chilean delicious recipes.
Ingredientes
280 grams all purpose flour
8 yolks
1 egg
10 cc rum
Filling
2 cups of dulce de leche
Frosting
4 whites egg
1 cup granulate sugar
Pinch of salt
Method
Sift flour and place on the table and make a hole in the center then place the egg yolks and mix well.
Aside beat egg and rum and add forming an elastic dough that does not stick to your fingers.
If you stick to add a little more flour.
Let the mixture stand for 20 minutes at room temperature.
Preheat oven to 180 ° c.
Stretching a portion of the dough with a roll pin leaving approximately 2 mm thick.
If you want to cut the princes can be elongated in one mold of cookies or other.
If you want to cut in round alfajores.
Placing cash them in a lightly greased cookie sheet with butter.
Before baked mark with a moist fingertip each mass to the center ( So stay slightly raised at the edges such as alfajores)
Click each dough with a fork about 3 or 4 times.
Bake about 4 to 5 minutes should be viewing because they are fast.
They should be slightly golden-
Let them cool before filling with dulce de leche.
For the meringue in a bowl place the four whites and mix with the bowl over a saucepan with water (a double boiler)
Beat well until stiff until dissolved sugar crystals.
When the meringue is firm covered sweets (princes)
Cook by a while in the oven at low temperature (190 ° C)
for 20 minutes until dry but still white.
Aside beat egg and rum and add forming an elastic dough that does not stick to your fingers.
If you stick to add a little more flour.
Let the mixture stand for 20 minutes at room temperature.
Preheat oven to 180 ° c.
Stretching a portion of the dough with a roll pin leaving approximately 2 mm thick.
If you want to cut the princes can be elongated in one mold of cookies or other.
If you want to cut in round alfajores.
Placing cash them in a lightly greased cookie sheet with butter.
Before baked mark with a moist fingertip each mass to the center ( So stay slightly raised at the edges such as alfajores)
Click each dough with a fork about 3 or 4 times.
Bake about 4 to 5 minutes should be viewing because they are fast.
They should be slightly golden-
Let them cool before filling with dulce de leche.
For the meringue in a bowl place the four whites and mix with the bowl over a saucepan with water (a double boiler)
Beat well until stiff until dissolved sugar crystals.
When the meringue is firm covered sweets (princes)
Cook by a while in the oven at low temperature (190 ° C)
for 20 minutes until dry but still white.
EN ESPAÑOL
Príncipes (dulces chilenos)
No me decidía que receta hacer porque ya he hecho empolvados alfajores lanchitas etc.
Y empanadas por supuesto.
Finalmente me decidí por los príncipes que nunca había hecho super ricos.
