Yemas De Convent

The yemas de convent, also known as yemas de Santa Teresa, are one of the most popular pastry products in gastronomy in the provinces of Ávila and Salamanca (Spain). Their fame has transcended the limits of local populations and today it is possible to get them in many bakeries in Spain and Portugal.

What is its success? Not only because of its delicious flavor, but also because it is a kind of sweet souvenir for those who come to the city of Alba de Tormes and Ávila. The convent buds are small orange balls, easy to prepare. You will love them!

Convent buds recipe N ° 1

The origin of this dessert or snack companion is somewhat uncertain. There are many stories in relation to him. One of the most widespread theories indicates that it comes from Andalusian cuisine. The original recipe is as follows:

Ingredients (for 20 yolks):

• 12 egg yolks
• 180 grams of sugar
• 1 cinnamon stick
• The rind of a lemon
• 150 ml of water

• Powdered sugar

How do you prepare?

1. In a saucepan place the water, sugar and heat to prepare the syrup, add the lemon rind as whole as possible and the cinnamon stick.
2. When it boils and thickens, remove from heat and take out the last two ingredients.
3. Put in the blender glass and strain the yolks on top, so that there are no strings.
4. Beat at maximum speed so that it is a homogeneous dough.
5. Pour into the saucepan again and heat, mixing with a silicone spatula, until it comes off the walls of the container (it does not have to boil, but the eggs set).
6. Remove and let it cool.
7. Make small balls, pass them through icing sugar and place in muffin molds to serve.

Convent buds recipe N ° 2

Did you know that the first pastry shop that marketed the Santa Teresa yolks is called Flor de Castilla and the owner registered the brand and the recipe in 1860? That did not prevent the other pastry chefs in the area from making them, but using other names.

In addition to convent buds, they can also be found under the name of Canon’s buds, but they are the same. At the beginning of this century the demand for sweet yolk balls increased in the United States and today they are marketed from Spain (Ávila precisely) in special packaging to improve their preservation.

In this case, a reduced version of ingredients and portions.

You need (for 6 yolks):

• 4 egg yolks
• 50 grams of sugar
• 25 grams of water
• Icing sugar to decorate

Steps to follow:

1. Mix the water with the sugar and heat in a saucepan until it boils and thickens.
2. In another saucepan place the yolks.
3. Pour in the syrup and stir well.
4. Heat over moderate heat for a few minutes, stirring constantly so that the dough compacts.
5. When it begins to separate from the sides of the saucepan, remove and pour onto the clean, dry countertop.
6. Roll out with a rolling pin until completely cool (you can use any other item).
7. Form the balls with your hands and coat with the icing sugar (you can use grated coconut as well).
8. Place in a muffin tin and voila, to eat it has been said.

A little more information about this recipe:

• Originally, the yolks were beaten in copper saucepans (they get another flavor, no doubt about that).
• The syrup is used at “strand point”, when it is taken with a spoon and a consistent thread falls.
• The dough has to be worked once it is completely cold (not suitable for the anxious).
• They can be put in paper molds or not, although the presentation will be better in the traditional way.