Fofas da Povoação — Formula Taught by Maria de Deus

Method

1. Make the vanilla cream first. In a saucepan, combine the 125 g sugar, cornstarch and 1/4 teaspoon salt; whisk in the yolk, then gradually add the 255 g milk while whisking to prevent lumps.

2. Cook the cream over medium to medium-high heat, whisking continuously, until thick and beginning to simmer. Keep it simmering for one minute while whisking, remove from the heat and add 3/4 teaspoon vanilla. Leave to cool, whisking occasionally; if storing it, cover the surface directly and refrigerate.

3. Heat the oven to 200°C / 400°F, place a rack in the centre and line a baking sheet with parchment or a silicone mat.

4. For the pastry, bring the 130 g milk, 125 g water, 26 g butter, 26 g lard and 1/2 teaspoon salt to the boil. The source lists lard among the ingredients but omits it from this instruction; adding it with the butter is an explicit editorial interpretation, not a detail stated in the published method.

5. Turn off the heat, add the 150 g flour all at once and stir continuously with a heatproof spatula or wooden spoon until the dough forms one mass and dries slightly in the residual heat of the pan.

6. Transfer the dough to a stand mixer fitted with the paddle and mix for about 30 seconds on medium-low to cool it slightly. Add 200 g egg gradually, allowing each addition to incorporate before the next, then beat for another 20–30 seconds.

7. Test the consistency with a spoon: the dough should droop slowly into a small triangle while still holding its shape. If it is much too stiff, gradually add up to 25 g more beaten egg.

8. Using a piping bag with a large star tip, pipe a line about 10 cm / 4 in long, double back with a slightly overlapping second line, then continue over the centre with a thicker third line. Form six or seven Fofas, leaving generous space between them.

9. Put the tray in the oven and immediately reduce the temperature to 180°C / 350°F. Bake for 35–45 minutes without opening the door, until deeply golden; pastries that remain too pale may collapse.

10. Cut a slit in the top of each Fofa to release steam. Switch off the oven, prop the door ajar with a wooden spoon and leave them to dry for at least 10–15 minutes. Remove and cool completely on the baking sheet.

11. For the chocolate buttercream, beat the 56 g butter until softened. On low speed, gradually add the 50 g powdered sugar and 25 g cocoa. Add the cream, a pinch of salt and 1/2 teaspoon vanilla; beat until smooth and transfer to a piping bag fitted with a small star tip.

12. Widen the lengthwise slit in the top of each Fofa and fill generously with vanilla cream. Cover the opening with a line of chocolate buttercream. Serve the same day; keep any leftovers covered in the refrigerator.