What Portuguese egg-yolk-and-sugar cream may fill Portuguese croissants?

Doce de ovo is the Portuguese egg-yolk-and-sugar cream that may fill Portuguese croissants. The name means “sweet of egg,” describing its simple foundation of egg yolks and sugar.

Portuguese sweet croissants may be plain or filled with custard, chocolate, fruit jam, or doce de ovo. The cream is part of Portugal’s broader tradition of egg-yolk sweets, many of which developed around convent kitchens where leftover yolks were used after egg whites helped clarify wine or starch garments.

Portuguese croissants are not all the same. The sweet, pastry-shop style is closer to the French model and is commonly eaten at breakfast or tea. A second Portuguese style has a softer, brioche-like texture and is often served with ham and cheese as a more substantial sandwich or travel food.

A common confusion is with crema catalana, dulce de leche, or pasta frola. Crema catalana is a set Catalan custard, dulce de leche is a caramelized milk preparation, and pasta frola is a fruit-filled tart. Doce de ovo is specifically an egg-yolk-and-sugar cream.