Description
Chilean pastry
Technical
Conejos, Conejitos, or Conejitos chilenos are traditional Chilean pastry similar to berliner, in that they are filled with crème pâtissière (custard), but not fried. The dough is made with flour, eggs, sugar, milk, leavening, and butter. The filling is made with corn starch, egg yolks, milk, sugar, and vanilla.
Gear for Conejito
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Wide shallow braiser — casseroles, gratins, paella-style dishes
French pastry masterclass — pâte brisée, feuilletée, choux, puff
Philosophy of cooking — using everything, wasting nothing
Sensory Profile
Aroma ()
Wine Analogy
Similar aromatic profile to late-harvest Riesling with its honeyed stone fruit notes
Coffee Analogy
Comparable to a vanilla latte with its creamy sweetness
Perfume Analogy
Evokes Guerlain's Shalimar with its vanilla-oriental base
Origin & History
Civilization
Mapuche
Era
Pre-Columbian
Region
South America
Spread Path
Traditional trade routes in Chile and Argentina
Culinary Applications
Dietary
Complete your Conejito kit
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Wide shallow braiser — casseroles, gratins, paella-style dishes
French pastry masterclass — pâte brisée, feuilletée, choux, puff
Philosophy of cooking — using everything, wasting nothing
Research Evidence
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