Arouca Sweet Chestnuts — Sabores Contados Formula
The institutional Sabores Contados book publishes this complete formula of 16 yolks, sugar and almonds: fifteen yolks go into the paste and the last browns the small chestnut-shaped sweets. DGADR separately documents their identity, form, Arouca tradition and former ember-toasting; the version transcribed here uses the hot oven specified by the book.
- Yields
- Not stated; DGADR describes traditional pieces of about 10 g
- Prep
- Not stated
- Cook
- A few minutes in the oven; total cooking time not stated
Ingredients
- 16 Egg yolks
- 350 g / 12.3 oz Sugar
- 375 g / 13.2 oz Almond kernels
- 150 ml / 5.1 fl oz Water
- Quantity not stated Flour for shaping
Method
Finely chop or grind the almonds and set aside.
Heat the 350 g sugar and 150 ml water to pearl stage: when the spoon is raised, a strong thread falls with a suspended drop at its tip.
Add the almonds and boil for a few minutes. The source gives no exact duration.
Remove from the heat, allow to cool until warm and incorporate 15 beaten yolks.
Return to the heat, stirring continuously, until the spoon opens a track that exposes the bottom of the pan.
Turn the paste onto a work surface. Using a little flour on the hands or surface, take portions and shape them like small chestnuts.
Place on a baking tray and brush with the remaining beaten yolk.
Bake in a hot oven for a few minutes. The source publishes no temperature; watch only until the surface is toasted, without turning that observation into a claimed historical temperature.
Sources for this recipe
The quantities and method were checked against the references below. Family recipes may vary; where no single official formula exists, we present a representative practical version and say so plainly.
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