It’s the first week of the 2016 Summer Olympics in Rio. It’s also the second Friday of the month and that means one thing….DINNER CLUB!
This month our hosts Lance and Kyle are throwing a Brazilian themed dinner for the group, and I have been asked to make the dessert. What to do... what to do? I have heard of Papos de Anjos before but have never made them, so this was going to be a fun experimental experience for me. While checking out different recipes, they looked to be hard baked soufflé’s of sorts that are baked in a cupcake pan Bain Marie . Bain Marie in egg cookery is helpful in distributing the heat to the delicate pillowy angel cheeks evenly. I used a mini cupcake pan, boiled some water, placed the cupcake pan on a jelly roll pan and placed the whole thing in the oven. THEN I added the water, filling it 3/4 way up the cupcake pan. Much easier to do instead of filling the pan with water and trying to place in the oven without spilling out or spilling into the soufflé batter.
Anyway…. I hope you enjoy my version of Papos De Anjos. These were fun to make and they truly are angel’s cheeks; Sweet, pillowy, and delicately flavored.
Don't forget to stop by the "SHOP" section of this website to purchase any In The Kitchen With Scotty handcrafted sauces and spice blends that you may need for this recipe. Happy Cooking, and thank-you for supporting my small business! -Scotty
10 large egg yolks, separated from the whites
2 egg whites
1 tablespoon corn starch
1 stick butter, melted
2 cups granulated sugar
2 cups water
1/2 vanilla bean split
1 tablespoon fresh orange zest
2 tablespoons fresh orange juice
- Start out by pulling your Mise en Place together. Gather up all the ingredients, and especially the hardware you’ll need. Preheat your oven to 350 degrees Fahrenheit , and start boiling a quart or two of water. Bring out whatever cupcake pans (standard or mini) that you will need, and figure out what kind of pan (a roasting pan or sided jellyroll pan) that you will need to make a Bain Marie. Start your syrup by adding the sugar, water , zest, and vanilla bean to a large sauce pan. Bring to a boil then turn down to a light simmer. cook until half reduced and remove from the heat.
- In a mixing bowl either from your stand mixer or one you can use with a hand mixer, crack your egg yolks into it. Discard all but two of the egg whites and keep those in a separate bowl. On very high speed with the whip attachment, begin whipping the egg yolks to a nice pale yellow smooth consistency and color. Add the corn starch and keep mixing. Slow down the mixer and add the egg whites, once mixed in zip back up to high and whip the heck out of the batter. The batter should double in volume.
- While the batter is incorporating air and doubling in volume, begin buttering the inside if the cupcake pans. Bring the batter over to pan setting in the double pan, and spoon or scoop the batter into each tin. Fill almost to the top.
- Place the double pan into the preheated oven, and add the hot water. Bring the water up to at least 3/4 way of the cupcake pan. close the oven door and bake 15 -20 minutes, until golden brown and “springy”.
- After baking let the cheeks cool. Pop them out and place into a bowl. Pour on the syrup coating evenly. Cover the bowl and refrigerate overnight.
- I’m serving cold in individual bowls along with sliced mango and fresh mint. Maybe toasted coconut… who knows? Enjoy!!