📝 About This Recipe
Hailing from the ancient convents of Portugal, Castanhas de Ovos are exquisite egg-yolk confections shaped to resemble autumn chestnuts. These delicate morsels represent the pinnacle of Doçaria Conventual, where simple ingredients like sugar and yolks are transformed into a rich, velvety masterpiece with a signature toasted exterior. They offer a luxurious melt-in-the-mouth texture and a deep, caramel-inflected sweetness that has enchanted palates for centuries.
🥗 Ingredients
The Sugar Syrup
- 250 grams Granulated Sugar (High quality white sugar)
- 125 ml Water
- 1 piece Cinnamon Stick (Optional, for a subtle aromatic depth)
- 1 strip Lemon Peel (Yellow part only, avoid the bitter white pith)
The Egg Base
- 12 large Egg Yolks (Extremely fresh, passed through a fine-mesh sieve)
- 1 large Whole Egg (Helps with the structural integrity of the dough)
- 50 grams Almond Flour (Finely ground and sifted)
- 1 pinch Fine Sea Salt (To balance the intense sweetness)
For Shaping and Finishing
- 2-3 tablespoons All-Purpose Flour (Only for dusting hands and work surface)
- 1 Egg Yolk (Beaten, for the final glaze)
- 1 teaspoon Water (To thin the glazing yolk)
👨🍳 Instructions
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1
In a heavy-bottomed saucepan, combine the sugar, water, cinnamon stick, and lemon peel. Stir once just to moisten the sugar.
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2
Place over medium heat and bring to a boil. Allow it to cook without stirring until it reaches the 'Ponto de Fio' (thread stage), which is approximately 103°C (217°F). The syrup should be clear and slightly thickened.
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3
While the syrup boils, gently whisk the 12 yolks and 1 whole egg in a bowl. Sieve them through a fine strainer into a clean bowl to remove the chalaza and membranes, ensuring a perfectly smooth texture.
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4
Once the syrup reaches the thread stage, remove the cinnamon stick and lemon peel. Remove the pan from the heat and let it cool for 2-3 minutes so it isn't boiling hot.
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5
Slowly pour the warm syrup in a thin stream into the egg yolks, whisking constantly and vigorously to prevent the eggs from curdling.
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6
Stir in the almond flour and the pinch of salt until fully incorporated.
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7
Return the mixture to the saucepan over low heat. Cook, stirring constantly with a wooden spoon or silicone spatula, making sure to scrape the bottom and corners of the pan.
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8
Continue cooking until the mixture thickens significantly and begins to pull away from the bottom of the pan (Ponto de Estrada). This may take 10-15 minutes. The 'dough' should be heavy and hold its shape.
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9
Transfer the egg mass to a greased plate or marble surface. Spread it out slightly and allow it to cool completely. For best results, let it chill in the fridge for 2 hours or overnight.
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10
Preheat your oven to its highest setting (250°C / 480°F) or turn on the broiler/grill function. Line a baking sheet with parchment paper.
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11
Lightly flour your hands. Take small portions of the chilled dough (about the size of a walnut) and roll them into balls, then pinch one end slightly to mimic the shape of a chestnut.
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12
Place the 'chestnuts' on the prepared baking sheet. Mix the remaining egg yolk with a teaspoon of water and brush the tops of each sweet generously.
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13
Slide the tray into the top rack of the oven. Bake for only 2-4 minutes. Watch them like a hawk! You want the tops to develop dark, toasted brown spots while the inside remains soft.
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14
Remove from the oven immediately and let them cool on the tray. They will be very soft when hot but will firm up as they reach room temperature.
💡 Chef's Tips
Use the freshest eggs possible; the vibrant orange color of the yolks determines the final beauty of the sweet. Do not skip sieving the yolks, as this removes the 'eggy' smell and ensures a silky interior. When cooking the yolk and syrup mixture, keep the heat very low to avoid scrambling the eggs. If the dough is too sticky to handle even after chilling, use a tiny bit more almond flour or flour on your hands, but don't overdo it or they will become heavy. The signature look requires a very hot oven for a very short time—the goal is a quick 'burn' for flavor and aesthetics.
🍽️ Serving Suggestions
Serve at room temperature in small pleated paper cupcake liners for a traditional presentation. Pair with a chilled glass of Port wine (preferably a Tawny) or a glass of Ginginha (cherry liqueur). They make an excellent accompaniment to a strong, bitter espresso to contrast the sugar. Arrange them on a silver platter alongside other monastic sweets like 'Trouxas de Ovos' or 'Pastéis de Nata'. Store in an airtight container in a cool place for up to 5 days, though they are best on day two.