Ovos Moles de Aveiro
Portuguese custard-filled pastry tubes with a crispy exterior and silky, sweet egg yolk filling. A traditional Aveiro delicacy that looks elegant but is surprisingly simple to assemble at home.
- Total time
- 45 min
- Servings
- 6
- Calories
- 312
- Protein
- 4g
Ingredients
- 1 lb (about 2 sheets) puff pastry sheets, thawed
- 1 whole (for egg wash) egg yolk
- 6 whole egg yolks
- ¾ cup sugar
- ¼ cup water
- ½ tsp vanilla extract
- 3 tbsp powdered sugar
Instructions
- 1
Pour 0.25 cup water into a small saucepan and add 0.75 cup sugar, stirring until the sugar dissolves completely, about 2 minutes over medium heat.
- 2
Remove the saucepan from heat and let the syrup cool to room temperature, about 5 minutes, so it is lukewarm when you add the yolks.
- 3
Place 6 egg yolks in a medium bowl and pour the cooled syrup slowly into the yolks while whisking continuously, whisking the mixture until it is pale yellow and uniform, about 3 minutes.
- 4
Stir 0.5 tsp vanilla extract into the custard mixture until fully combined.
- 5
Set the oven to 400°F and wait for the indicator light to signal it has finished preheating, about 10 minutes.
- 6
Unwrap the thawed puff pastry sheets and place one on a cutting board; using a sharp knife, cut the sheet lengthwise into 6 strips, each about 2 inches wide and 9 inches long.
- 7
Wrap each pastry strip around a lightly oiled metal tube (or metal cream horn mold), overlapping the dough slightly so it adheres to itself, stretching gently as you wrap.
- 8
Place the pastry-wrapped tubes seam-side down on a parchment-lined baking sheet, spacing them 1 inch apart.
- 9
Whisk the remaining 1 egg yolk in a small bowl until uniform, then brush the entire outside surface of each pastry tube with the egg wash using a pastry brush.
- 10
Bake the pastry tubes at 400°F until they are deep golden brown all over, about 18 to 22 minutes; they should sound crispy when you tap them lightly.
- 11
Remove the baking sheet from the oven and let the tubes cool for 2 minutes until they are cool enough to handle, then carefully slide each tube off its metal mold.
- 12
Transfer the custard to a piping bag fitted with a plain tip (or a zip-top bag with the corner snipped off).
- 13
Hold each pastry tube upright and pipe the custard filling into the tube from the open end until it is full but not overflowing, using about 3 to 4 tablespoons per tube.
- 14
Dust the top of each filled pastry tube generously with powdered sugar, using a fine sieve so the sugar distributes evenly.
- 15
Serve the pastries immediately or within 2 hours, placing each one upright on a small dessert plate with a paper wrapper around the base if desired.
Tools you’ll need
- small saucepan
- medium mixing bowl
- whisk
- measuring cups and spoons
- cutting board
- sharp chef's knife
- 6 metal cream horn molds or metal tubes (about 1.5 inches diameter, 4 inches long)
- baking sheet
- parchment paper
- pastry brush
- oven
- piping bag with plain tip (or zip-top bag)
- fine sieve or sifter
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