Celestes de Santarém — Formula Archived by Maria de Lourdes Modesto
This ACPP-archived formula divides 36 yolks between egg threads and an almond mixture, reunites both parts and finishes the cakes on wafer with a sugar-and-orange-blossom coating. Maria de Lourdes Modesto herself noted that the recipe was correct but confusingly described. Its structure differs from DGADR's general method for Celestes de Santa Clara; it is presented as a collected version, not a single or official formula.
- Yields
- Not stated; cakes approximately apricot-sized
- Prep
- Not stated
- Cook
- Not stated
Ingredients
- 1.38 kg / 3 lb Sugar
- as needed Water for the syrup
- 36 Egg yolks
- 460 g / 16.2 oz Blanched almonds, finely ground
- as needed Wafer sheets
- quantities not stated Sugar and orange-blossom water for the coating
Method
Cook 1.38 kg of sugar with the necessary water to thread stage.
Divide the 36 yolks into two equal portions. Use one half to make egg threads in the syrup; lift them out and reserve without breaking them.
Mix the finely ground almonds into the other half of the yolks and cook this portion in the syrup until it gains body.
Remove from the heat and leave to cool. Then fold in the egg threads very gently so they do not break.
Shape cakes approximately the size of an apricot and place each on a piece of wafer.
Coat them with sugar dissolved in orange-blossom water and bake only long enough to acquire a sheen.
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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