They are very popular for their distinctive look: small orange balls served in a white confectionery paper and are made to honor Teresa of Ávila.

With the beginning of the 21st century the market for "Yemas de Ávila" expanded and they are now on demand in North America.

Therefore, a new packaging system was developed to improve the preservation and make them survive the shipping to America.

As soon as the syrup reduction is gooey enough it is mixed with the egg yolks and stirred with them at a low heat.

The pastry dough is left to cool and is then moulded into the special kind of balls with a few centimetres diameter and put into the tartlet papers.