Trouxas de ovos Recipe
Chef's Note
A traditional recipe from the Caldos da Rainha region of Portugal, kindly shared with us by the chef at the Hotel Albatroz in Cascais. This is a convent recipe, rich in sugar and eggs.
Ingredients
- 1 kg (2 1/4 lb.) sugar
- 500 ml (2 cups) water
- 12 egg yolks
- 1 egg white
Method
- In a saucepan, dissolve the sugar in the water until you can make a path through with a spoon.
- Mix in the egg yolks to which the egg white has been added.
- When the yolks begin to set, spread out on a work surface and let cool;
- Cut into 6 cm squares and roll.
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