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1
Cook the Sugar Syrup
10 Mins
Medium heat, about 100°C (212°F)
Put 250g of the sugar, 80ml of water, the lemon zest and the cinnamon in a saucepan over medium heat. Stir until the sugar dissolves, then stop stirring and let the syrup boil for 5 minutes until it turns just syrupy and reaches a light thread stage. Lift out the lemon zest.
Do not stir once the syrup boils, or it can crystallise and turn grainy.
Done when: The syrup coats the back of a spoon in a thin thread and smells faintly of lemon.
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2
Cook the Yolk Cream
15 Mins
Low heat, about 80°C (175°F)
Take the pan off the heat and leave the syrup for 2 minutes to cool slightly. Whisk in the sieved yolks a little at a time, then return the pan to the lowest heat. Stir constantly with a wooden spoon, scraping the base and sides, for 8 to 10 minutes until the cream thickens enough to coat the spoon and leave a clear trail when you draw a line through it. Do not let it boil.
If the cream starts to bubble, lift the pan off the heat at once — boiling scrambles the yolks.
Done when: The cream is thick, glossy and deep golden, and holds a trail on the spoon.
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3
Mix and Rest the Wafer Batter
10 Mins
Room temperature, about 22°C (72°F)
While the cream cools, whisk the sifted flour with 100ml of water and 10g of sugar into a thin, lump-free batter, about the thickness of single cream. Leave it to rest for 10 minutes so the flour hydrates. Brush the wafer moulds or a pizzelle iron lightly with melted butter.
A thin batter makes crisp wafers — if it looks like pancake batter, whisk in a spoonful more water.
Done when: The batter runs off the whisk in a thin, smooth ribbon with no lumps.
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4
Bake the Wafer Shells
10 Mins
180°C (350°F)
Spoon a thin layer of batter into each greased mould, close the iron or press the moulds, and bake at 180°C (350°F) for 4 to 5 minutes until the wafers are pale gold and crisp at the edges. Lift them out while warm and press each pair together at the rim to make a shell, or fold flat wafers over a rolling pin. Work quickly — the wafers set crisp as they cool.
Handle the wafers while they are still warm; once cool they snap instead of bending.
Done when: The wafers are pale gold, crisp, and hold their moulded shape.
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5
Fill and Seal the Shells
10 Mins
Room temperature, about 22°C (72°F)
Spoon the cooled yolk cream into a piping bag and fill each wafer shell generously, pressing the two halves gently together at the rim so the cream seals inside. Trim any cream that escapes with a knife. Work with dry hands so the wafers stay crisp.
Fill the shells just before serving if you can — the cream softens the wafer after a few hours.
Done when: Each shell is plump with golden cream and sealed neatly at the rim.
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6
Rest and Serve
5 Mins
Room temperature, about 22°C (72°F)
Leave the filled ovos moles to rest for 5 minutes, then arrange two per person on a small plate. Serve at room temperature with espresso.
Serve the same day for the crispest wafers — humidity is their enemy.
Done when: The wafers are crisp, the filling is soft and golden, and the shells hold their shape.
auto_awesome Finishing Touches & Plating
Serve two ovos moles de Aveiro per person at room temperature, with a small espresso, and eat them the same day while the wafers are still crisp.
Portugal
50m
