Bone-shaped profiteroles filled with egg-yolk cream, unique to Braga and named for their tibia shape. A conventual pastry distinct from the frigideira, made at two specialist shops near the cathedral.

The tibia de Braga is the second of the city's two signature conventual pastries, alongside the frigideira. The bone shape is a reference to the relics venerated in Braga's many churches, and the name is a direct translation of the leg bone. The filling of egg yolks, sugar and cream is the same conventual custard tradition that produced the pastel de Belem in Lisbon and the pastel de Tentugal in Coimbra. Tibias de Braga at Praca Conde Sao Joaquim is the specialist address and has held the recipe since the shop opened in the 20th century.

Where to eat Tibias de Braga in Braga

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Make it at home

Serves 61 hr 40 minIntermediate

Ingredients

  • For the choux: 200ml water, 80g unsalted butter, 120g plain flour, 3 large eggs, pinch of salt
  • For the custard: 500ml whole milk, 6 egg yolks, 150g caster sugar, 40g cornflour, 1 cinnamon stick, lemon zest
  • Icing sugar to dust

Method

  1. Make the custard: heat milk with cinnamon and lemon zest. Whisk yolks, sugar and cornflour; temper in the hot milk. Return to heat and stir until thick. Cover and chill completely.
  2. Make choux: bring water and butter to the boil, add flour all at once and beat over heat for 2 minutes until the paste pulls from the sides. Cool slightly, beat in eggs one at a time.
  3. Pipe the choux into bone-shaped logs (about 12cm long) on a lined baking tray. Bake at 200C for 25 minutes until golden and hollow-sounding.
  4. Pierce each tibia at one end with a skewer. Fill with cold custard using a piping bag fitted with a narrow nozzle.
  5. Dust with icing sugar and serve at room temperature within 2 hours of filling.

Editor tip. Pipe the choux thick at the centre and tapered at the ends for an authentic bone shape.

Common allergens: Gluten, Dairy, Egg.