Ovos Moles de Aveiro Recipe

Ovos Moles de Aveiro Recipe
Share This Recipe!

This ovos moles de Aveiro recipe is a traditional Portuguese dessert pastry cream made with egg yolk, sugar, and water and is a very common and popular Portuguese dessert in the Alentejo region in Portugal.

Made with just 3 ingredients, our Portuguese Ovos moles recipe also referred to as doce de ovos can be used as a filling or topping for cakes and pastries. If you ever visited a Portuguese bakery and wondered what secret sweet filling they use to make their additive pastries, it’s the one and only Oves Moles.

Doce de ovos is velvety, rich, and creamy in texture, this classic Portuguese sweet egg yolk recipe for ovos moles de Aveiro is simple and quick to prepare with minimal ingredients needed. One good reason why I love Portuguese pastries and Portuguese sweets are the simplicity of the ingredients they used to make some of the best desserts in the World.

The Portuguese are known for making a delicious variety of desserts and pastries with egg yolks and there is no exception with this Ovos de Mole soft egg filling which is one of the best desserts in Portugal.

Ovos moles de Aveiro is beautiful and exquisite when made in distinctive wafer-shaped shells. These Pastries in Portugal are a delicacy with a rich history that dates back to the 16th century.

These ovos moles Portuguese desserts are typically filled in premade-designed wafer shells, if you cannot find these shells, I’ve included the recipe for the Portuguese wafer dough. You can also use a regular round wafer disc and fill it with pastry cream.

What Is The Meaning Of Oves Moles?

The meaning of ovos moles in English is soft eggs. Oves in Portuguese means eggs and the word moles can be interpreted as soft.

Ready To Make This Ovos Moles de Aveiro Recipe? Let’s Do It!!

Ingredients For Ovos Moles De Aveiro

  • 150 grams egg yolk (from 9 large eggs)
  • 125 grams water
  • 250 grams granulated sugar

Ingredients For Ovos Moles De Aveiro Wafer Shells

  • 240 grams pastry flour (2 cups)
  • 150 grams water (3/4 cup)
  • 30 grams oil or olive oil (2 tablespoons)

How To Make Ovos Moles De Aveiro?

  • Ovos Moles Pastry Cream: Add sugar followed by the water into a medium-size stainless steel pot, and stir until the sugar dissolves.
  • Bring the syrup to a boil on medium heat or until the temperature reaches 107°C (225°F). Simple trick, once you notice the syrup beginning to boil, remove it from the heat 5 minutes later.
  • Remove the pot from the heat and allow the sugar syrup to slightly cool down to about 60°C (140°F)
  • In the meantime, pass the egg yolks through a sieve into a clean dried bowl.
  • Gradually and slowly add the sugar syrup into the egg yolks stirring constantly with a spatula until well mixed. When preparing pastry creams, always add hot to cold, not cold to hot.
  • Pour the egg mixture back into the pot and cook on medium-low heat stirring constantly until the mixture begins to thicken about 5-7 minutes. Do not bring to a boil, you can reduce the heat to low.
  • The ovos moles pastry cream is ready when you pass the spatula across the bottom and leaves a clean streak with both sides separating.
  • Transfer the pastry cream into a bowl and cover with plastic wrap. Allow cooling in the refrigerator until ready to use.
  • To Make Tradtional Ovos De Mole Pastry: Fill Aveiro Wafer Shells with the pastry cream, add the top layer and trim off the shells with a scissor. If you don’t have the premade shells, follow the below recipe to make the wafer dough.
  • Make The Ovos Mole Wafer Dough: Add the flour, water, and oil into a mixing bowl with a hook attachment and mix the dough for about 6 minutes until it is fully developed.
  • Alternatively, you can the flour into a bowl. Create a well in the center and add the remaining dough ingredients.
  • Mix the ingredients using a spatula until the flour absorbs the liquids, then transfer to a floured working surface and knead by hand for about 10 minutes.
  • Once the dough is mixed, slightly flatten and refrigerate for 20 minutes.
  • Using a rolling pin, sheet the dough very thin to about 1mm, then cut discs with a 3-inch round cookie cutter.
  • Fill each disk with 1 teaspoon of ovos moles pastry and fold over to resemble a patty.
  • Place on a lined baking sheet and bake for 3-5 minutes at 150°C (300°F) or until wafers are light golden brown.
  • Serve and Enjoy!!

Ovos Mole De Aveiro (Doce De Ovos)

Ovos Moles de Aveiro Recipe

Made with just 3 ingredients, This Classic Traditional Portuguese Ovos moles de Aveiro recipe also referred to as doce de ovos has a creamy smooth texture that is so addictive. Ovos Moles pastry cream can be used as a filling or topping for cakes, donuts and pastries. This iconic Portuguese delicacy pastry cream is traditionally used to fill wafer shells with distinctive shapes throughout the Alentejo region of Portugal. If your looking for the best Portuguese pastry cream, Oves Moles is the one.
Prep Time 10 mins
Cook Time 15 mins
Course Dessert
Cuisine Portuguese
Servings 24 portions
Calories 80 kcal

Ingredients
  

  • OVOS MOLES DE AVEIRO
  • 150 grams egg yolk from 9 large eggs
  • 125 grams water
  • 250 grams granulated sugar
  • OVOS MOLES DE AVEIRO WAFER SHELLS
  • 240 grams pastry flour 2 cups
  • 150 grams water 3/4 cup
  • 30 grams oil or olive oil 2 tablespoons

Instructions
 

  • Ovos Moles Pastry Cream: Add sugar followed by the water into a medium-size stainless steel pot, and stir until the sugar dissolves.
  • Bring the syrup to a boil on medium heat or until the temperature reaches 107°C (225°F). Simple trick, once you notice the syrup beginning to boil, remove it from the heat 5 minutes later.
  • Remove the pot from the heat and allow the sugar syrup to slightly cool down to about 60°C (140°F)
  • In the meantime, pass the egg yolks through a sieve into a clean dried bowl.
  • Gradually and slowly add the sugar syrup into the egg yolks stirring constantly with a spatula until well mixed. When preparing pastry creams, always add hot to cold, not cold to hot.
  • Pour the egg mixture back into the pot and cook on medium-low heat stirring constantly until the mixture begins to thicken about 5-7 minutes. Do not bring to a boil, you can reduce the heat to low.
  • The ovos moles pastry cream is ready when you pass the spatula across the bottom and leaves a clean streak with both sides separating.
  • Transfer the pastry cream into a bowl and cover with plastic wrap. Allow cooling in the refrigerator until ready to use.
  • To Make Tradtional Ovos De Mole Pastry: Fill Aveiro Wafer Shells with the pastry cream, add the top layer and trim off the shells with a scissor. If you don’t have the premade shells, follow the below recipe to make the wafer dough.
  • Make The Ovos Mole Wafer Dough: Add the flour, water, and oil into a mixing bowl with a hook attachment and mix the dough for about 6 minutes until it is fully developed.
  • Alternatively, you can the flour into a bowl. Create a well in the center and add the remaining dough ingredients.
  • Mix the ingredients using a spatula until the flour absorbs the liquids, then transfer to a floured working surface and knead by hand for about 10 minutes.
  • Once the dough is mixed, slightly flatten and refrigerate for 20 minutes.
  • Using a rolling pin, sheet the dough very thin to about 1mm, then cut discs with a 3-inch round cookie cutter.
  • Fill each disk with 1 teaspoon of ovos moles pastry and fold over to resemble a patty.
  • Place on a lined baking sheet and bake for 3-5 minutes at 150°C (300°F) or until wafers are light golden brown.
  • Serve and Enjoy!!
Keyword Desserts In Portugal, Doce de Ovos Recipe, Egg Yolk Sweet Filling, Ovos Moles, Ovos Moles De Aveiro, Ovos Moles Pastry Cream, Ovos Moles Recipe, Portuguese dessert recipes, Portuguese Desserts, Portuguese Pastries, Portuguese Pastry Cream


Leave a Reply

Your email address will not be published.

Recipe Rating