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Tea pastes with hard-boiled egg yolks

Snack35 minutes15 people
1/52/53/54/55/5 (26 votes)
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By Ascen Jimenez

These are my tea pastes most successful (for now ...). They seem bought for the texture, for the flavor ... I don't know, they have something that makes them special. I like them so much that I wanted to make a video of their preparation. I have called them tea cakes but, of course, they are cookies that you can take with coffee, with milk, with juice ... with whatever you like the most.

You will see, they are not complex but they have a secret: the egg yolks that we are going to use are cooked yolks. And I say that this is what makes them special. Try them and give me your opinion. The whites that are left over you can use them to make stuffed eggs (without yolk ...) or to enrich your salads.

Video recipe of my favorite tea pastries

Tea pasta recipe

As always, here is the recipe file, in case you want to print or archive it.

Tea pastes with hard-boiled egg yolks

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Exquisite tea pastes with a star ingredient: cooked egg yolk. Ideal for a snack or breakfast.

  • Ascen Jimenez
  • Kitchen: cuisine
  • Recipe type: picnic
  • Rations: 15
  • Preparation time:
  • Cooking time:
  • Total time:

Ingredients

  • 4 boiled eggs (we will use only the yolks)
  • 200 g flour
  • 50 g cornstarch
  • 140 g butter at room temperature and in small cubes
  • 100 g brown sugar
  • 40 g almonds
  • 1 pinch of salt

Preparation

  1. We separate the whites from the yolks of 4 boiled eggs. The whites can be used in other recipes. We reserve the yolks because we will need them to make these cookies.

  2. We put the sugar in the glass and grate it for 25 seconds at speed 10. We take out and reserve.

  3. We now put the almonds and grate them 10 seconds, speed 10. We leave the almonds in the glass and add the sugar, flour, cornstarch, butter and salt.

  4. We also add the 4 boiled egg yolks. We program 20 seconds, speed 5.

  5. We take our dough out of the glass and work it lightly with our hands.

  6. We stretch it on two sheets of greaseproof paper. With the cup we shape our cookies.

  7. We are putting them on a baking tray covered with greaseproof paper or with a silicone sheet.

  8. We work the dough from the cuttings to continue making cookies.

  9. We bake at 180 for approximately 20 minutes.

More information - Stuffed eggs,

Adapt this recipe to your Thermomix model


Discover other recipes of: Dough and Bread, Cake shop

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