Nozes de Cascais — Cascais FoodLab Formula
Cascais FoodLab publishes this formula by chef Gilberto Costa, based on the work of Maria de Lourdes Modesto: a yolk-and-sugar paste shaped into balls, topped with half a walnut and dipped in a caramel glaze. The source says it serves four but gives neither a piece count nor preparation times.
- Yields
- Serves 4; piece count not stated
- Prep
- Not stated by the source
- Cook
- Not stated by the source
Ingredients
- 150 ml / 5.1 fl oz Water for the egg paste
- 320 g / 11.3 oz Sugar for the egg paste
- 500 g / 17.6 oz Egg yolk
- 75 g / 2.6 oz Walnut kernels
- 60 ml / 2 fl oz Water for the glaze
- 350 g / 12.3 oz Sugar for the glaze
Method
Heat 320 g sugar with 150 ml water until the syrup reaches 125°C / 257°F.
Pour the syrup in a thin stream over the 500 g egg yolk, whisking continuously.
Cook over medium heat, stirring throughout, until the yolk is cooked and forms an egg paste.
Spread the paste on a sheet of baking parchment and leave to cool.
Shape small balls and place half a walnut on each one. The source does not state a portion weight.
For the glaze, heat 350 g sugar with 60 ml water until it reaches 142°C / 288°F.
Hold each sweet with a skewer or fork, dip it in the glaze and leave it to cool on baking parchment. If necessary, trim excess caramel from the base with scissors.
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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