Bispo — Published Technical Formula
Jorge Silva publishes a ten-serving formula matching the documented northern Portuguese Bispo identity: a puff-pastry rectangle receives three strips of coconut cream alternating with two of pastry cream, bakes at 200°C and is glazed. Puff pastry, pastry cream and glaze are used ready-made.
- Yields
- 10 servings
- Prep
- Not stated by the source
- Cook
- 15–20 min
Ingredients
- 250 g / 8.8 oz Prepared puff pastry
- 200 g / 7.1 oz Prepared pastry cream
- As needed Pastry glaze
- 100 g / 3.5 oz Desiccated coconut
- 40 g / 1.4 oz Pastry margarine
- 50 ml / 1.7 fl oz Water
- 100 g / 3.5 oz Sugar
- 2 Eggs
Method
Heat the margarine with the water until melted and boiling.
Place the coconut in a bowl, pour over the hot margarine-and-water mixture and stir to hydrate.
Add the sugar and two eggs and mix to form the coconut cream.
Roll the puff pastry to about 0.5 cm thick and cut it into a rectangle. Prick or score the central area.
Using a piping bag, pipe three strips of coconut cream alternating with two strips of pastry cream.
Bake in a preheated 200°C / 390°F oven for about 15 to 20 minutes.
Remove, leave to cool slightly and brush with pastry glaze.
Sources for this recipe
The quantities and method were checked against the references below. Family recipes may vary; where no single official formula exists, we present a representative practical version and say so plainly.
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