Vouzela Mimos — Technical Coconut-and-Yolk Formula
CFPSA's professional manual publishes this formula as Mimos de Vouzela. A second training source gives closely matching proportions, while Fabrico Próprio confirms the sweet's visual identity. The 114°C syrup and 250°C water bath are preserved exactly as published, with the missing time and yield made explicit.
- Yields
- Not stated
- Prep
- Includes a rest of unstated duration
- Cook
- Not stated
Ingredients
- 300 g / 10.6 oz Water
- 1 kg / 2.2 lb Sugar
- 600 g / 21.2 oz; the manual does not define the weighing convention Egg
- 240 g / 8.5 oz Egg yolks
- 500 g / 17.6 oz Grated coconut
- As needed; half per mould Candied cherries
- As needed Margarine for greasing
- As needed Sugar for the moulds
Method
Heat 300 grams / 10.6 ounces of water with 1 kilogram / 2.2 pounds of sugar until the syrup reaches 114°C / 237°F.
Mix 600 grams / 21.2 ounces of egg with 240 grams / 8.5 ounces of yolks. The source does not define the egg-weighing convention or tool.
Add the syrup to the eggs and incorporate 500 grams / 17.6 ounces of grated coconut. The manual specifies neither speed, syrup cooling temperature nor a more detailed sequence; hot sugar and egg require professional technique to prevent burns and coagulation.
Leave the mixture to rest. Its duration and temperature are not published.
Grease small moulds with margarine and coat them with sugar. The source states no dimensions.
Place half a candied cherry in the bottom of each mould and fill with the mixture.
Bake in a water bath at 250°C / 482°F. The source publishes no initial water level or temperature, duration, mould fill level or endpoint.
Do not unmould or store without first establishing a safe doneness point and cooling protocol; those stages are absent from the manual.
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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