RECIPES
L’ARROBA
INGREDIENTS
Carob Biscuit
10g (0.35 oz) corn starch
50g (1.8 oz)Type 55 flour
40g (1.4 oz) carob powder
A pinch of ground cloves
50g (1.8 oz) dark chocolate
6 egg whites
175g (6.2 oz) sugar
Crispy praline
60g (2.1 oz) milk chocolate
40g (1.4 oz) Pailetté Feuilletine
70g (2.5 oz) almond praline paste
Daquoise
75gr (2.6 oz) egg whites
50g (1.8 oz) sugar
75g (2.6 oz) icing sugar
10g (0.35 oz) corn-starch (cornflour)
60g (2.1 oz) whole shelled almonds
Orange jelly
150g (5.3 oz) orange segments
1 lemon in segments
50g (1.8 oz) sugar
1.5g (0.05 oz) Pectin NH
Chiboust Cream
150g (5.3 oz) milk
150g (5.3 oz) cream
6 egg yolks
50g (1.8 oz) sugar
20g (0.7 oz) corn-starch (cornflour)
20g (0.7 oz) carob powder
30g (1 oz) leaf gelatine
Zest of 1 orange
6 egg whites
150g (5.3 oz) sugar
150g (5.3 oz) coarsely chopped
caramelised almonds
Orange crisp
32.5g (1.15 oz) orange juice
Zest of 1/2 orange
75g (2.6 oz) granulated sugar
37.5g (1.3 oz) unsalted butter
17.5g (0.6 oz) Type 55 flour
37.5 (1.3 oz) flaked almonds
Chocolate icing
120g (4.2 oz) cream
120g (4.2 oz) water
60g (2.1 oz) glucose
120g (4.2 oz) sugar
300g (10.6 oz) chocolate 70%
PREPARATION
01
CAROB BISCUIT
1. Sieve the flour with the carob powder to remove any lumps.
2. Melt the chocolate in bain marie or in the microwave.
3. Whisk the egg whites to firm peaks and gradually add the sugar until a homogeneous, consistent meringue is obtained.
4. Carefully fold the melted chocolate into the meringue and then add the flour and carob powder. Do not beat to avoid losing volume and texture.
5. Spread the dough into a tin lined with greased greaseproof paper.
6. Bake in the oven at 220ºC (430ºF) for approximately 5 to 10 minutes.
02
CHOCOLATE PRALINE
1. Melt the chocolate in bain marie or in the microwave.
2. Add the almond paste to the melted chocolate.
3. Add the pailleté to the previous mixture and mix together well.
4. Place on top of the carob biscuit and leave to cool/harden.
03
DAQUOISE
1. Grind the almonds with the icing sugar and the corn-starch, then sieve.
2. Whisk the egg whites to firm peaks and gradually add the sugar until a smooth meringue is obtained.
3. Fold together the two mixtures, without beating to avoid losing volume.
4. Place the mixture in a pastry bag and pipe bases on silicone-coated baking paper.
5. Bake in a preheated oven at 160ºC (320ºF) for approximately 10 to 15 minutes. Depending on the size of the circle.
6. Brush with Amarguinha (almond liqueur).
04
ORANGE JELLY
1. Boil the orange segments.
2. Thoroughly mix the sugar with pectin, so as to avoid creating any lumps when adding the liquids.
3. Add the previously mixed sugar and pectin to the boiled orange and lemon segments and mix thoroughly to avoid any lumps appearing.
4. Boil until the right consistency has been achieved.
5. Spread on top of the dacquoise.
05
CHIBOUST CREAM
1. Mix the egg yolks with the sugar, cornflour and carob powder.
2. Heat the cream and milk and when it comes to the boil pour some of it onto the egg yolk mixture and fold in thoroughly and pour this onto the remaining cream and milk until thickened. Take care not to create any lumps.
3. Add the pre-soaked gelatine sheets and leave to cool slightly.
4. Whisk the egg whites with the sugar until a smooth meringue is obtained.
5. Fold the meringue into the cream and put in the tin.
06
ORANGE CRISP
1. Boil the orange juice with the zest, sugar and butter.
2. When it comes to the boil, add the flour-coated flaked almonds and mix thoroughly.
3. Cool in a blast chiller or in an ice bain marie. Mixing so that the almonds are folded in well and not all on the top, and everything is even.
4. Store in the refrigerator at 3-5ºC (37.5-41ºF) in a box marked with the preparation date and a 15-day expiry date.
5. Spread the dough for the crisp onto a silpat mat and bake in the oven at 170ºC (140ºF).
6. Take out of the oven and mould
07
CHOCOLATE FROSTING
1. Fast boil the cream with the water, glucose and sugar.
2. Mix the above into the chocolate in three parts, beating well between each addition.
07
PLATING UP
Place the carob biscuit (previously covered with the praline) in the middle of a ring, use the chiboust cream to cover the biscuit. Put the dacquoise (previously covered with the orange jelly) on top (as a second layer) and cover once again with the remaining chiboust cream.
Finish with the chocolate frosting. Decorate with the orange crisp.
Final remark: this recipe was created for AlgarOrange by the following team of chefs: Abilio Guerreiro, Raul Cachola, Paula Domingues, Vânia Pereira and pastry management and production and kitchen management and production students from Escola de Hotelaria e Turismo do Algarve (Algarve School of Hospitality and Tourism)
