Dessert · Pastries as Snack · Pastries for Breakfast · Recipes · Sweets

Ovis Mollis

Did you ever taste the Ovis Mollis? If not, keep avoiding them: they create addiction! Just joking. If not, then you need to try them as soon as you can.

If you don’t know them I tell you that they are: delicious cookies prepared with a special pastry. It is a special pastry because is prepared with the hard egg yolks!

The first time I tasted the Ovis Mollis I was astonished: the best shortcrust pastry I ever ate! I was enthusiast, so I prepared them for my relatives and they fell in love with them as well!

My husband already knew these sweeties: when he was on diet he had to eat a lot of egg whites. His mum didn’t know how to use the egg yolks until she found the recipe of the Ovis Mollis!

This recipe is quite easy. If you wan’t to cook the whole eggs, it is possible to only boil the yolks: later in the recipe I’m going to tell you how to do!

Ovis Mollis

Ovis Mollis


  • 250 g of all-purpose flour;
  • 70 g of potato starch;
  • 240 g of butter at room temperature;
  • 120 g of icing sugar;
  • 6 hard-boiled yolks.

To garnish:

To garnish and increase the Ovis Mollis taste in a very easy and quick way, we could use some jam, marmalade as needed or some chocolate cream.

For an irresistible and rich version you could prepare some delicious “crema diplomatica”: custard combined with whipped cream.

Preparing the Ovis Mollis

Let’s begin by preparing the dough for the pastry.

Combine the butter with the sugar until a cream is obtained.

Sift the yolk using a small colander into the cream butter and combine the ingredients.

Note: We can cook only the egg yolks! Bring to boil some water in a big pot and when it starts to boil, pour the egg yolks into the water: 8 minutes and they will be ready! In this way, we can prepare the Ovis Mollis even if we have no spare egg whites or if we want to use the egg whites for other preparations like meringues, cakes or whatever else.

Add the sifted flours: knead until a uniform pastry is obtained.

Transfer the pastry onto a surface and gently press with your hands to obtain a loaf.

Cover with cling film and let it stand for about 1 hour.

Take the pastry and shape it into small balls, as small as a walnut (about 20 g per ball).

Preheat the oven to 180° C in convection mode.

Arrange the balls onto a baking tray covered with baking paper. Press each ball into the center with a finger or a cooker stuff to obtain a hole.

Fill the holes obtained with some jam. If you want fill them with some chocolate cream, we have to do this after cooking the cookies to avoid the cream getting too dry.

Bake the cookies for about 12 minutes. Take the Ovis Mollis out to the oven and fill them with the chocolate cream. Let them cool.

If we want fill them with the “crema diplomatica”, let it cool before filling them.

Ovis Mollis

Preparing the “crema diplomatica”

To prepare the “crema diplomatica” we first need the custard. You can follow my custard recipe.

Beat about 200 ml of cold cream: combine half wiped cream into the chocolate custard and the other into the vanilla custard. Here they are our “creme diplomatiche”.

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