Egg puffs in sugar syrup

Like several other classical Portuguese desserts based on egg yolks, Papo de Anjo is believed to have been created by Portuguese monks and nuns during the 14th or 15th centuries. Laundry was a common service performed by convents and monasteries, and their use of egg whites for starching clothes created a surplus of yolks. Brazilians call the soft area underneath your chin ‘papo’, so the name of this simple dessert suggests something as heavenly and light as an angel’s double chin.