I appreciate your effort but Please please please ... don’t post videos of recipes done the wrong way. One thing is how you think it is done and another is how it is done the right way. 1- The sugar syrup is wrong . Yours is very thick and it has to be loose and to achieve the right consistency the syrup needs to be out of heat sooner ; 2- You don't mix all the ingredients in a batter and then chuck them in the pot with the syrup... you slightly beat the egg yolks with a fork, add the cooled but not cold sugar syrup one spoon at the time, mixing very well so the eggs don’t cook, then you add the almond flour and cinnamon. Then, take it back to cook on a medium heat (don’t stop mixing) and let it cook until it becomes a thick but soft cream. When you set up the "pillows" you put the cream (1 or 2 spoonfulls) on one end , them fold it , and fold it again. It may sound that it is the same but it is not. There is a reason why things are done in a certain way and that makes the difference .
Hey Claudia, I did a bunch of research on this recipe and found very little information on the sugar syrup consistency, so do note this on my website. Thanks for your additional notes as it was very difficult to get information in my research in English and one reason I have this channel and my website is to bring international recipes to a wider audience.
This comment is ridiculous. If you’ve got nothing nice to say then don’t watch. I made this recipe and my Portuguese friends had nothing but compliments. Thank you!!!!🎉
Great recipe! The name is still Piriquita! Thank you for this video.
I got a postcard from Portugal with these pastries on a stamp. Thanks for the recipe. Nice video.
Thanks so much! Hope you enjoyed trying them ☺
Another great video! I can’t wait to try this!
I appreciate your effort but Please please please ... don’t post videos of recipes done the wrong way. One thing is how you think it is done and another is how it is done the right way.
1- The sugar syrup is wrong . Yours is very thick and it has to be loose and to achieve the right consistency the syrup needs to be out of heat sooner ;
2- You don't mix all the ingredients in a batter and then chuck them in the pot with the syrup... you slightly beat the egg yolks with a fork, add the cooled but not cold sugar syrup one spoon at the time, mixing very well so the eggs don’t cook, then you add the almond flour and cinnamon. Then, take it back to cook on a medium heat (don’t stop mixing) and let it cook until it becomes a thick but soft cream. When you set up the "pillows" you put the cream (1 or 2 spoonfulls) on one end , them fold it , and fold it again.
It may sound that it is the same but it is not. There is a reason why things are done in a certain way and that makes the difference .
Hey Claudia, I did a bunch of research on this recipe and found very little information on the sugar syrup consistency, so do note this on my website. Thanks for your additional notes as it was very difficult to get information in my research in English and one reason I have this channel and my website is to bring international recipes to a wider audience.
This comment is ridiculous. If you’ve got nothing nice to say then don’t watch. I made this recipe and my Portuguese friends had nothing but compliments. Thank you!!!!🎉
@@CheyenneHeka-uo5tn thanks so much for your feedback! So glad to hear it turned out great!