Pingos de Tocha — MLM Archive Formula
The Portuguese Association of Professional Cooks' MLM archive attributes this formula to Julieta Martins Gil Conde Corvelo: threads made with 15 yolks, one white and more syrup than usual are hung in groups on a greased wire and fixed with that same syrup taken to a very strong stage. The archive assumes that the reader already knows fios de ovos; the opening steps below separately identify the funnel technique published by a companion source.
- Yields
- Not stated
- Prep
- Not stated
- Cook
- Not stated
Ingredients
- 15 Egg yolks
- 1 Egg white
- 600 g / 1 lb 5.2 oz Sugar
- 300 g / 10.6 oz Water
- Quantity not stated Butter for greasing the support
Method
Mix the 15 yolks with the white only until uniform, then pass through a fine sieve. Straining without incorporating air follows the companion source's published fios de ovos technique; the MLM archive supplies the quantities but abbreviates this phase.
Bring the 600 g sugar and 300 g water to a controlled boil in a wide pan. The MLM source does not fix an initial syrup stage.
Using a purpose-made fios de ovos funnel, let the mixture fall in thin streams over the boiling syrup, moving the funnel in circles and working in small batches. This technical operation comes from the companion source.
Lift each batch of threads with a slotted spoon and allow it to drain, keeping the syrup in the pan.
Prepare a long tray with two supports about 20 cm / 8 in high. The archive specifies a buttered tinned-iron wire between them; use only a stable equivalent certified for food contact.
Hang the egg threads over the support in separate groups.
Raise the remaining syrup beyond hard-candy stage, as directed by the archive. The source gives no temperature. Sugar at this stage causes severe burns: use a deep pan, suitable protection and do not touch or taste the syrup.
Using a spouted spoon, pour the syrup over each group to shape it. The sugar should turn opaque and white as it cools.
Cool completely, remove the support and arrange the Pingos de Tocha. The archive suggests alternating them on the plate with egg-yolk or chila sweets.
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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