Portuguese Egg-Wraps

[filipe]

This one is another typical portuguese dessert. Along with the Custard Tarts this is one of our most well-known pastry items.

It has its origin - along with almost every egg dessert here - in the old monasteries and convents.

Click here for the recipe

Edited January 25, 2006 by filipe (log)

[Swisskaese]

Very interesting. I don't remember seeing those when I was in Lisbon. I was there on business, so I didn't get to do a lot of sightseeing.

[Rachel Perlow]

I read the recipe, but I'm still unsure of what to do. Does the egg form a ball with a sugar crust? You say to take two layers and wrap together, does that mean they form sheets?

Any chance that next time you make this, you could take step by step photos? They look very interesting and delicious, but I think I need more hand holding on this one.

[filipe]

I read the recipe, but I'm still unsure of what to do. Does the egg form a ball with a sugar crust? You say to take two layers and wrap together, does that mean they form sheets?

Any chance that next time you make this, you could take step by step photos? They look very interesting and delicious, but I think I need more hand holding on this one.

←

You're right Rachel, when you drop a small amount of yolks in the syrup the yolgs start to clot, forming sheets.

I'll do a step by step photo session and I'll post it, but for that I need to have someone else in the kitchen to make the photos

[filipe]

I've decided to bake half recipe tonight. And here is the promissed "step by step". My cam's baterry got exhausted so I didn't had a chance to get some pictures while wraping them, but that's easy to do. Hope this to be helpfull.

[Stephanie Wallace]

Wow, Filipe. I am very excited to try these. I can imagine using them in all kinds of unusual ways.

[filipe]

Wow, Filipe. I am very excited to try these. I can imagine using them in all kinds of unusual ways.

←

You bet! Yesterday while I was baking them I had several ideas as well...for example to replace some jelly layers on some truffle cakes for it, or to use them in petit-fours alternating layers of egg wraps with some lemon mousse for example. One of my purposes with sharing this recipe here was exactly to achieve new ways to apply it

[nightscotsman]

This looks like a very interesting technique. What is the texture like? Are they crisp, soft, light, or chewy? Are they very sweet from being cooked the sugar syrup?

[filipe]

This looks like a very interesting technique. What is the texture like? Are they crisp, soft, light, or chewy? Are they very sweet from being cooked the sugar syrup?

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Well Neil, they're very soft and light...and sweet as well (that's why eating them with some citrus fruit or flavour at the side is a very nice combination)

They're almost jelly-like. They seem like plastic layers. But they taste all but plastic

[Ling]

How unique (to this Chinese-Canadian girl! )

I think the lemon mousse idea sounds wonderful! I think they would be awesome if you folded them around a crisp wafer base with maybe some blood orange sorbet?