{"id":882,"date":"2021-11-17T12:15:15","date_gmt":"2021-11-17T12:15:15","guid":{"rendered":"https:\/\/www.algarorange.com\/larroba\/"},"modified":"2021-11-19T16:21:40","modified_gmt":"2021-11-19T16:21:40","slug":"larroba","status":"publish","type":"post","link":"https:\/\/www.algarorange.com\/en\/larroba\/","title":{"rendered":"L’Arroba"},"content":{"rendered":"\t\t
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<\/div>\n\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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RECIPES<\/h6>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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L\u2019ARROBA<\/h1>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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INGREDIENTS<\/h6>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Carob Biscuit
\n<\/strong>10g (0.35 oz) corn starch
\n50g (1.8 oz)Type 55 flour
\n40g (1.4 oz) carob powder
\nA pinch of ground cloves
\n50g (1.8 oz) dark chocolate
\n6 egg whites
\n175g (6.2 oz) sugar<\/p>\n

Crispy praline
\n<\/strong>60g (2.1 oz) milk chocolate
\n40g (1.4 oz) Pailett\u00e9 Feuilletine
\n70g (2.5 oz) almond praline paste<\/p>\n

Daquoise
\n<\/strong>75gr (2.6 oz) egg whites
\n50g (1.8 oz) sugar
\n75g (2.6 oz) icing sugar
\n10g (0.35 oz) corn-starch (cornflour)
\n60g (2.1 oz) whole shelled almonds<\/p>\n

Orange jelly
\n<\/strong>150g (5.3 oz) orange segments
\n1 lemon in segments
\n50g (1.8 oz) sugar
\n1.5g (0.05 oz) Pectin NH<\/p>\n

Chiboust Cream
\n<\/strong>150g (5.3 oz) milk
\n150g (5.3 oz) cream
\n6 egg yolks
\n50g (1.8 oz) sugar
\n20g (0.7 oz) corn-starch (cornflour)
\n20g (0.7 oz) carob powder
\n30g (1 oz) leaf gelatine
\nZest of 1 orange
\n6 egg whites
\n150g (5.3 oz) sugar
\n150g (5.3 oz) coarsely chopped
\ncaramelised almonds<\/p>\n

Orange crisp
\n<\/strong>32.5g (1.15 oz) orange juice
\nZest of 1\/2 orange
\n75g (2.6 oz) granulated sugar
\n37.5g (1.3 oz) unsalted butter
\n17.5g (0.6 oz) Type 55 flour
\n37.5 (1.3 oz) flaked almonds<\/p>\n

Chocolate icing
\n<\/strong>120g (4.2 oz) cream
\n120g (4.2 oz) water
\n60g (2.1 oz) glucose
\n120g (4.2 oz) sugar
\n300g (10.6 oz) chocolate 70%<\/p>\n<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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PREPARATION<\/h6>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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01<\/h1>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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CAROB BISCUIT<\/strong><\/p>\n

1.<\/strong> Sieve the flour with the carob powder to remove any lumps.
\n2.<\/strong> Melt the chocolate in bain marie <\/em>or in the microwave.
\n3.<\/strong> Whisk the egg whites to firm peaks and gradually add the sugar until a homogeneous, consistent meringue is obtained.
\n4.<\/strong> 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.
\n5.<\/strong> Spread the dough into a tin lined with greased greaseproof paper.
\n6.<\/strong> Bake in the oven at 220\u00baC (430\u00baF) for approximately 5 to 10 minutes.<\/p>\n<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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02<\/h1>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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CHOCOLATE PRALINE<\/strong><\/p>\n

1.<\/strong> Melt the chocolate in bain marie<\/em> or in the microwave.
\n2.<\/strong> Add the almond paste to the melted chocolate.
\n3.<\/strong> Add the paillet\u00e9 to the previous mixture and mix together well.
\n4.<\/strong> Place on top of the carob biscuit and leave to cool\/harden.<\/p>\n<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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03<\/h1>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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DAQUOISE<\/strong><\/p>\n

1.<\/strong> Grind the almonds with the icing sugar and the corn-starch, then sieve.
\n2.<\/strong> Whisk the egg whites to firm peaks and gradually add the sugar until a smooth meringue is obtained.
\n3.<\/strong> Fold together the two mixtures, without beating to avoid losing volume.
\n4.<\/strong> Place the mixture in a pastry bag and pipe bases on silicone-coated baking paper.
\n5.<\/strong> Bake in a preheated oven at 160\u00baC (320\u00baF) for approximately 10 to 15 minutes. Depending on the size of the circle.
\n6.<\/strong> Brush with Amarguinha (almond liqueur).<\/p>\n<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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04<\/h1>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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ORANGE JELLY<\/strong><\/p>\n

1.<\/strong> Boil the orange segments.
\n2.<\/strong> Thoroughly mix the sugar with pectin, so as to avoid creating any lumps when adding the liquids.
\n3.<\/strong> Add the previously mixed sugar and pectin to the boiled orange and lemon segments and mix thoroughly to avoid any lumps appearing.
\n4.<\/strong> Boil until the right consistency has been achieved.
\n5.<\/strong> Spread on top of the dacquoise.<\/p>\n<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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05<\/h1>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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CHIBOUST CREAM<\/strong><\/p>\n

1.<\/strong> Mix the egg yolks with the sugar, cornflour and carob powder.
\n2.<\/strong> 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.
\n3.<\/strong> Add the pre-soaked gelatine sheets and leave to cool slightly.
\n4.<\/strong> Whisk the egg whites with the sugar until a smooth meringue is obtained.
\n5.<\/strong> Fold the meringue into the cream and put in the tin.<\/p>\n<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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06<\/h1>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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ORANGE CRISP<\/strong><\/p>\n

1.<\/strong> Boil the orange juice with the zest, sugar and butter.
\n2.<\/strong> When it comes to the boil, add the flour-coated flaked almonds and mix thoroughly.
\n3.<\/strong> Cool in a blast chiller or in an ice bain marie<\/em>. Mixing so that the almonds are folded in well and not all on the top, and everything is even.
\n4.<\/strong> Store in the refrigerator at 3-5\u00baC (37.5-41\u00baF) in a box marked with the preparation date and a 15-day expiry date.
\n5.<\/strong> Spread the dough for the crisp onto a silpat mat and bake in the oven at 170\u00baC (140\u00baF).
\n6.<\/strong> Take out of the oven and mould<\/p>\n<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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07<\/h1>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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CHOCOLATE FROSTING<\/strong><\/p>\n

1.<\/strong> Fast boil the cream with the water, glucose and sugar.
\n2.<\/strong> Mix the above into the chocolate in three parts, beating well between each addition.<\/p>\n<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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07<\/h1>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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PLATING UP<\/strong><\/p>\n<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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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.<\/p>\n

Finish with the chocolate frosting. Decorate with the orange crisp.<\/p>\n

Final remark:<\/strong> this recipe was created for AlgarOrange by the following team of chefs: Abilio Guerreiro, Raul Cachola, Paula Domingues, V\u00e2nia 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)<\/p>\n<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

RECIPES L\u2019ARROBA 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) Pailett\u00e9 Feuilletine 70g (2.5 oz) almond praline paste […]<\/p>\n","protected":false},"author":1,"featured_media":847,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[18],"tags":[21],"_links":{"self":[{"href":"https:\/\/www.algarorange.com\/en\/wp-json\/wp\/v2\/posts\/882"}],"collection":[{"href":"https:\/\/www.algarorange.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.algarorange.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.algarorange.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.algarorange.com\/en\/wp-json\/wp\/v2\/comments?post=882"}],"version-history":[{"count":1,"href":"https:\/\/www.algarorange.com\/en\/wp-json\/wp\/v2\/posts\/882\/revisions"}],"predecessor-version":[{"id":883,"href":"https:\/\/www.algarorange.com\/en\/wp-json\/wp\/v2\/posts\/882\/revisions\/883"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.algarorange.com\/en\/wp-json\/wp\/v2\/media\/847"}],"wp:attachment":[{"href":"https:\/\/www.algarorange.com\/en\/wp-json\/wp\/v2\/media?parent=882"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.algarorange.com\/en\/wp-json\/wp\/v2\/categories?post=882"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.algarorange.com\/en\/wp-json\/wp\/v2\/tags?post=882"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}