Castanhas de Ovos de Viseu — Teleculinária Version
This formula published by Teleculinária reduces the sweet to yolks, sugar and flour for shaping. It confirms the egg paste and fork-marked finish, but omits the glazing and flame-singeing over laurel described by other sources for the Viseu presentation. It is therefore an attributed home version, not the sole traditional formula.
- Yields
- Yield not stated
- Prep
- Not stated
- Cook
- Not stated
Ingredients
- 250 g / 8.8 oz Sugar
- 20 Egg yolks
- as needed; amount not stated Flour for shaping
- a little; amount not stated Water for the syrup
Method
Cook the sugar with a little water to hard-ball stage. Remove from the heat and cool slightly.
Mix the yolks without beating them and add them to the syrup. Return to the heat, stirring from side to side, until the paste releases from the pan.
Cool completely. Flour your hands and shape the paste into small balls.
Mark each ball with the tines of a fork and place in fluted paper cases.
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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