There are sweets that awaken passions… and others that, like Cuban capuchinos, simply make your mouth water just by looking at them.
Golden, sweetened, tender, and enticing, these sensual cones made with cornstarch and egg have reignited nostalgia on social media, but they also revive an impossible desire because making them in Cuba is a luxury.
The recipe calls for 13 eggs, and in a country where obtaining just one is already an ordeal, many have had to resign themselves to watching from afar the recipe from Cuban content creator Rosabel Orihuela (@rosy_orihuela01) who dared to recreate it with what they have on hand.
The post ignited a flurry of comments, with childhood memories, unfulfilled cravings, and desperate requests for the recipe. And here we bring it to you
Recipe for Cuban cappuccinos
The ingredients are as follows:
- 11 egg yolks
- 2 whole eggs
- 1/4 cup of sugar
- 3/4 cup of cornstarch
- 2 tablespoons of flour
- For the syrup:
- 2 cups of sugar
- 2 cups of water
- Vanilla and rum to taste
The traditional preparation requires conical molds, which may be difficult to find outside Cuban communities, but they are available in specialty pastry shops.
The first step is to prepare the paper cones and place them in the molds. The second step is to beat the egg yolks with two whole eggs and gradually add the sugar until it becomes thick. Then, sift the cornstarch and gently fold it into the mixture.
The resulting batter is poured into the molds until they are filled two-thirds full. Bake for about 15 minutes at 375°F (190ºC) or until golden brown on top. Before they cool completely, remove the paper and drizzle them with syrup.
The final result is an explosion of flavor, texture, and memory: a dessert that nourishes not just the body, but the Cuban soul as well. Tasting the capuchinos is one of those delights that you never forget… even if you have to close your eyes to savor it in dreams.
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