Chipas

Chipas
Chipas

Chipas are small, baked, cheese-flavoured buns that taste very similar to French gougeres – crunchy on the outside and chewy in the middle.

They are incredibly popular in Argentina, and can be enjoyed at any time of the day although mostly for either breakfast or a mid-morning snack.

We used to pop down to the local baker during breaks from Spanish classes in Bariloche, and grab a batch fresh from the oven.

Their main ingredient is harina de mandioca (manioc flour) which gives them their unique texture. It also makes them gluten-free!

From my research, it looks like it can be substituted for cassava flour or tapioca starch/flour.

Chipas

500g manioc flour (see notes above for substitute)
500g tapioca starch
250g parmesan cheese, grated
250g Pategrás cheese, grated (can substitute Gouda)
100g butter at room temperature
4 eggs
1/2 tablespoon baking powder
10 tablespoons milk
Pinch of salt

Method

Pre-heat the oven to 180C.

In a bowl, mix together the flour, salt and baking powder. Stir in the butter and mix well.

In a separate bowl, beat together the eggs and milk, then pour into the flour mixture.

Add the cheese and combine, using your hands to bring everything together into a ball.

Shape 20 smaller balls and place onto a greased baking tray.

Cook for 15-20 minutes, or until golden on top.

Serve warm.

Back in the kitchen

It’s been four months since my last post and to be honest there was a moment when I wasn’t sure if I was going to return to the blog at all.

I spent the months of January-February living in Valparaiso, Chile where I enjoyed empanadas, alfajores and delicious locally baked bread. But unfortunately I had an ill-equipped kitchen so I couldn’t recreate any of these treats at home.

I then lived in Bariloche in Argentine Patagonia for the months of March-April and started studying – Spanish at the wonderful La Montana and also chocolate making through Ecole Chocolate.

My kitchen was better, but still not brilliant although was the perfect setting within which to learn how to temper chocolate and start creating my own bonbons and confectioneries.

Now, I’m living in Buenos Aires  and will be here for the next couple of months. As  soon as  I walked into the kitchen, I knew I was going to start baking again and realised just  how much I’d missed  it.

I’m keen to catch up on some of the South American specialties I’ve been sampling and also share my learnings and experiences from my ongoing chocolate education.

It’s so good to be back  in the kitchen 🙂