The yemas de Santa Teresa are one of the most famous sweets of Spanish convent pastries, originally from Ávila. With just two
Mediterranean
Santa Teresa yolks with toasted sugar
Yemas de Santa Teresa: conventual sweet from Avila made of egg yolk and sugar. One of the oldest specialties of Spanish pastry.
- Spain
- Dessert
- Light
- Low fat
- medium
20 min
Tiempo de Preparación
16
Servings
Nutrición por ración
- Calories 80 kcal
- Protein 2 g
- Fiber 0 g
- Carbohydrates 12 g
- Fat 3 g
- Sodium 10 mg
Story behind the dish
Preparation
Yemas de Santa Teresa with toasted sugar is a preparation from Spain with medium difficulty. Reserve about 30 minutes in total (20 for mise en place and preparation, 10 for cooking). Follow the 7 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: egg yolk and sugar create a sweet with a silky texture and intense flavor that cloistered convents have made for centuries.
- Have ready: GENERAL INFORMATION.
- Have ready: Servings: 16 units.
- Have ready: Prep time. : 20 min.
- Have ready: Cooking time: 10 min.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
-
Boil the sugar with the water until syrupy at 118 °C (ball point…
Boil the sugar with the water until syrupy at 118 °C (soft ball point). When it comes to a boil, adjust the heat to maintain a constant bubbling, not an uncontrolled boil. Watch the exact point indicated; An extra minute can alter the result.
When it comes to a boil, adjust the heat to maintain a constant bubbling, not an uncontrolled boil.
-
Beat the yolks until homogeneous
Beat the yolks until homogeneous. Go slowly and confirm texture, aroma and color before moving to the next step. Watch the exact point indicated; An extra minute can alter the result.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Pour the syrup in a stream over the yolks without stopping beating.
Pour the syrup in a stream over the yolks without stopping beating. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Cook over very gentle heat, stirring with a spatula until the cream…
Cook over very low heat, stirring with a spatula until the cream comes off the bottom. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Spread on a tray; cools completely
Spread on a tray; cools completely. Let it cool for the indicated time: the structure settles and cuts or unmolds better.
Let it cool for the indicated time: the structure settles and cuts or unmolds better.
-
Form 2 cm balls; coat in powdered sugar
Form 2 cm balls; coat in powdered sugar. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Place in paper capsules
Place in paper capsules. They keep 1 week in the refrigerator. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
Chef's tips
- Take the eggs out of the refrigerator in advance if the recipe requires it: they temper better and set more stable.
- Let cool completely before cutting or unmolding; the structure settles with rest.
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