Editorial content from Empório Portugal. Traditional recipes may vary by region, family, and cook.
About the recipe
Castanhas de ovos belong to the family of molded yolk sweets, common in conventual pastry.
They are small, intense, and very elegant to serve with coffee.
Ingredients
- 12 egg yolks
- 250 g of sugar
- 100 ml of water
- 80 g of ground almonds optional
- Sugar for coating
- Cinnamon optional
Preparation method
- Make a syrup with sugar and water.
- Add sifted yolks and stir over low heat.
- Add almonds if you want more body.
- Cook until it releases from the bottom.
- Let cool and shape into small chestnuts.
- Coat in sugar and finish with a hint of cinnamon.
Tips from Empório Portugal
- The consistency should allow shaping.
- Sifted yolks avoid a strong flavor.
- Small portions enhance the sweetness.
Possible substitutions in Brazil
- Almonds can be omitted for a smoother version.
- Fine crystal sugar gives a delicate finish.
Pairing
Unsweetened coffee or herbal tea. No mandatory alcoholic beverage.
Editorial note from Empório Portugal
This recipe is part of the editorial curation of Empório Portugal, developed from Portuguese culinary tradition. Like all traditional recipes, it may vary according to region, family, and cook.
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