S & I: Choux pastry dough, chantilly cream filling, chocolate or caramel coating, decorated with a cherry or fios de ovos. H & C: We were only able to find this cake in Oporto, but could not determine the origin […]

S & I: Choux pastry dough, pastry cream filling, chocolate fondant, sugar or coffee icing. H & C: Our research revealed the common practice of matching flavours between coatings and filling, the sugar icing corresponding to vanilla flavoured filling, etc. […]

S & I: Choux pastry dough, pastry cream filling, chocolate fondant icing (milk or dark). H & C: Another example of an anatomically-shaped cake, the Rim is frequently found in sweet egg cream or chocolate filled variations.

S & I: Choux pastry dough, pastry cream and chantilly cream filling, sprinkled with icing sugar. H & C: Originally filled through a small hole with a mixture of pastry cream, chantilly cream and rum and finished with coconut and […]

S & I: Choux pastry dough, fresh butter cream filling, ends coated with sweet egg cream, top coated with caramel and almonds. H & C: The hard-to-find Tronco is an extravagant variation of choux pastry.

S & I: Choux pastry dough, chantilly cream filling, decorated with fios de ovos. H & C: Other variations are decorated with caramel or icing sugar. It is also common to find versions prepared with fresh or preserved fruit, such […]

S & I: Choux pastry dough, chantilly cream filling, sprinkled with icing sugar. H & C: Its shape may be a smaller variation of the Paris-Brest cake which celebrates the famous bicycle race between the two French cities. Its Portuguese […]

S & I: Choux pastry dough, chantilly cream filling, caramel coating. H & C: Great variety of fillings and coatings. It is most common in Northern Portugal. A variation coated in chocolate and decorated with sliced almonds is also featured. […]