Aveiro Egg Yolk Sweets in Wafer Shells

What you need

• 6 large egg yolks
• 180 g (scant 1 cup) granulated sugar
• 90 ml (1/3 cup) water
• 12 piece thin wafer shells, shell-shaped, or 12 small rice-paper wafers

Method

Restated from the original video

1. 1

   Press the yolks through a fine sieve into a bowl to remove any threads of white.

2. 2

   Put the sugar and water in a small saucepan and stir over medium heat until the sugar dissolves.

3. 3

   Stop stirring and boil the sugar and water until it reaches 105 °C (220 °F), 4-5 min. If sugar crystals form on the sides, wipe them down with a damp cloth wrapped around a spoon.

4. 4

   Take the pan off the heat and let it cool for 5 min.

5. 5

   Pour the hot sugar liquid into the yolks in a thin stream, whisking constantly.

6. 6

   Scrape the mixture into the clean saucepan and set it over the lowest heat.

7. 7

   Stir without stopping with a wooden spoon until the cream thickens enough to show the bottom of the pan for a second when you drag the spoon through it, 6-8 min. Do not let it boil, or it will curdle and turn grainy.

8. 8

   Pour the cream into a bowl and press plastic wrap onto the surface.

9. 9

   Cool to room temperature, then chill for at least 1 hour. It will firm up into a thick, glossy paste.

10. 10

    Spoon the cream into the wafer shells, filling both halves of each shell, and press the halves together. Serve the same day so the wafers stay crisp.

Imported from mangacompimenta.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.