Recipe
Capuchinos
Cuban Capuchinos: baked cones of beaten egg yolks soaked in a syrup of cinnamon, lemon, and vanilla. An irresistible traditional sweet.
- Preparation35 min
- Cooking25 min
- Total time1 h
- Servings20 capuchinos
- DifficultyMedium
A delicious Cuban sweet made with egg yolks, baked in paper cones and soaked in a fragrant syrup. We warn you: if you eat the first one, you can't stop. Enjoy!
Ingredients
Check off the ingredients you have.
For the capuchinos
For the syrup
Method
Capuchinos
- Preheat the oven to 375 °F (190 °C).
- Prepare the paper cones and place them in the indentations of the capuchino mold.
- Beat the yolks, the white, and the sugar for 15 minutes, until the mixture is very thick.
- Add the sifted cornstarch little by little, incorporating it with gentle folding motions.
- Pour the mixture into a piping bag with a medium tip and fill each cone to 2/3 of its capacity.
- Place a shallow pan with a little water on the lower rack of the oven and the mold with the capuchinos on the upper rack; this prevents the tips from burning.
- Bake for about 15 minutes, or until golden on top.
- Remove the capuchinos, take off the paper, and soak them in the already cold syrup.
Syrup
- Place the sugar, water, cinnamon, lemon zest, and a few drops of its juice over heat.
- Let it boil for 3 minutes.
- Remove from heat and add the vanilla.
- Let the syrup cool before soaking the capuchinos.
