📝 About This Recipe
A crown jewel of Portuguese 'Doçaria Conventual', these Cornucópias represent centuries of monastic culinary tradition from the Alcobaça region. Each pastry features a shatteringly crisp, lard-enriched shell shaped like a 'horn of plenty,' symbolizing abundance and prosperity. The interior is filled with 'Ovos Moles,' a velvety, amber-hued egg yolk jam that is both intensely sweet and decadently smooth, making every bite a heavenly contrast of textures.
🥗 Ingredients
For the Pastry Shells
- 250 grams All-purpose flour (sifted)
- 50 grams Lard (high quality, at room temperature)
- 100 ml Warm water (approximate, adjust for dough consistency)
- 1 pinch Salt
- 1 liter Vegetable oil (for deep frying)
- 1/2 cup Granulated sugar (for dusting the hot shells)
For the Egg Cream (Doce de Ovos)
- 12 large Egg yolks (strained through a fine mesh sieve to remove membranes)
- 250 grams Granulated sugar
- 125 ml Water
- 1 piece Cinnamon stick
- 1 strip Lemon peel (yellow part only, no white pith)
For Garnish
- 1 teaspoon Ground cinnamon (for a final dusting)
- 2 tablespoons Almond slivers (toasted and crushed, optional)
👨🍳 Instructions
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1
In a large mixing bowl, combine the sifted flour and the pinch of salt. Make a well in the center.
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2
Add the softened lard into the well and begin incorporating it into the flour with your fingertips until the mixture resembles coarse crumbs.
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3
Gradually pour in the warm water while kneading. Work the dough until it is smooth, elastic, and no longer sticks to your hands (about 10 minutes of kneading). Wrap in plastic and let rest for 30 minutes.
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4
While the dough rests, prepare the egg cream. In a heavy-bottomed saucepan, combine the sugar, water, cinnamon stick, and lemon peel.
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5
Bring the sugar mixture to a boil without stirring. Cook until it reaches the 'ponto de pérola' (pearl stage) or 108°C (226°F) on a candy thermometer—where a drop forms a pearl-like bead when dropped into cold water.
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6
Remove the syrup from the heat, discard the cinnamon and lemon peel, and let it cool slightly for 5 minutes.
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7
Slowly pour a thin stream of the warm syrup into the strained egg yolks, whisking constantly to temper the eggs without curdling them.
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8
Return the mixture to the saucepan over low heat. Stir continuously with a wooden spoon in a figure-eight motion until the cream thickens enough to coat the back of the spoon. Do not let it boil. Remove and let cool completely.
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9
Roll out the rested pastry dough on a lightly floured surface until it is very thin (about 1-2mm). Use a pasta machine if available for the best results.
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10
Cut the dough into long strips approximately 2cm wide. Grease your metal cornucopia molds lightly with oil.
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11
Starting from the tip, wrap the dough strips around the molds, overlapping slightly to ensure there are no gaps. Press the ends firmly to seal.
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12
Heat the vegetable oil to 170°C (340°F). Fry the molds with the dough attached until they are golden brown and blistered (about 2-3 minutes). Drain on paper towels.
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13
While still warm, gently twist the molds to remove them from the pastry shells. Carefully toss the shells in granulated sugar while they are still slightly warm.
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14
Once the shells and the egg cream are both completely cool, use a pastry bag to fill each cornucópia generously with the egg cream.
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15
Dust the open ends with a little ground cinnamon or crushed toasted almonds for a beautiful finish.
💡 Chef's Tips
Always strain your egg yolks through a fine mesh sieve; this removes the chalaza and membrane, ensuring a perfectly smooth cream without any 'eggy' smell. Maintain the oil temperature carefully; if it's too hot, the dough will burn before it crisps, and if too cold, the pastry will become greasy. Do not fill the pastries until you are ready to serve them, as the moisture from the egg cream will eventually soften the crisp shell. If you don't have metal molds, you can fashion them out of heavy-duty aluminum foil shaped into cones. When making the sugar syrup, resist the urge to stir once it starts boiling to prevent crystallization.
🍽️ Serving Suggestions
Serve alongside a glass of chilled Port wine (preferably a 10-year-old Tawny) to complement the rich egg flavor. Pair with a strong, black Portuguese 'Bica' (espresso) to balance the intense sweetness of the monastic cream. Arrange on a silver platter with fresh berries for a vibrant color contrast during a formal tea service. Serve as part of a 'Tábua de Doces Conventuais' alongside other classics like Pão de Ló or Queijadas. Enjoy as a decadent mid-afternoon treat with a light herbal tea like Linden or Chamomile.