π΅πΉ Portugal Β· Dessert
Trouxas de Ovos
By eatmundo Β· August 4, 2026
π΅πΉ PTDecadent Portuguese egg yolk and almond bundles, wrapped in an elegant silk-like egg casing. A true masterpiece of conventual sweet-making.
Ingredients
check them off as you prepareHow to Make It
- 1
Prepare a syrup with 250g sugar and 150ml water, heating to 105C in a medium saucepan.
- 2
Whisk 10 egg yolks and mix them with 200g ground almonds and 1 tsp cinnamon.
- 3
Cook the almond and yolk mixture with 20g butter over low heat until it thickens.
- 4
Form small, uniform bundles with the mixture and let them cool completely.
- 5
Create a thin 'egg veil' by pouring some extra beaten yolk into the boiling syrup.
- 6
Place a bundle in the center of an egg veil and wrap it neatly.
- 7
Remove with a skimmer and place on a tray to firm up.
- 8
Serve at room temperature after letting them rest for 2 hours.
Frequently Asked Questions
What is the key to the wrapper?+
The egg veil must be very thin and cooked only for seconds so it remains pliable for wrapping.
Can I substitute almond flour?+
Yes, high-quality almond flour works perfectly, but the almonds should be blanched and finely ground.
Are they difficult to make?+
They require patience and practice to master the wrapping technique without tearing the egg veil.
Should they be stored in the fridge?+
They are best kept in a cool, dry place if consumed within 24 hours; refrigerate for longer storage.
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