Doce de Castanha do Pará

Doce de Castanha do Pará Recipe - A Delicious Brazilian Dessert

Region / culture: Brazil | Preparation time: 30 minutes | Cooking time: overnight | Servings: 8-10

Introduction

Doce de Castanha do Pará is a delicious Brazilian dessert made with Maria cookies, brazil nuts, and a few other key ingredients. This sweet treat is perfect for those with a sweet tooth and a love for nutty flavors.

History

This recipe has been passed down through generations in Brazil, with each family adding their own twist to make it unique. The combination of buttery cookies, crunchy brazil nuts, and a hint of cointreau creates a decadent dessert that is sure to impress.

Ingredients

0.5 lb (227 g) Maria cookies (if Maria cookies are not available, you can use graham crackers)
4 egg yolks
8 tbsp sugar
0.5 lb (227 g) unsalted butter
1 cup of brazil nuts, crushed into large pieces
3 tbsp of port wine or cointreau
4 tbsp of Nestlé Quick
1 tbsp of dark chocolate
1 tsp of Nescafé
aluminum foil and plastic wrap

How to prepare

Melt the butter and let it cool. In a mixer, beat the egg yolks and sugar until they double in volume. Mix in the butter.
Mix Nestlé Quick, Nescafé, and dark chocolate with a few drops of water and add it to the egg and sugar mixture. Add the liquor. Remove from the mixer and add Brazil nuts. Crumble the cookies into large pieces and add them to the mixture.
Spread the mixture open on a piece of plastic wrap and place it in the freezer, uncovered, for 0.5 hour.
Remove from the freezer and place it on a clean kitchen towel. Roll it up until a "salami" shape is formed. Wrap it in a large piece of aluminum foil, making sure it is longer than the "salami" so you can twist the foil at both ends. Freeze for one day or overnight. Transfer to the refrigerator until ready to use.
Open the "salami" at one end and use a large kitchen knife to cut it into thick slices.

Variations

For a boozy twist, soak the brazil nuts in rum or brandy before adding them to the mixture.
Add a sprinkle of cinnamon or nutmeg for a warm and spicy flavor.

Cooking Tips & Tricks

Make sure to let the butter cool before adding it to the egg and sugar mixture to prevent the eggs from cooking.

- Crushing the brazil nuts into large pieces adds a nice texture to the dessert.

- Rolling the mixture into a "salami" shape before freezing helps to create perfectly round slices when serving.

Serving Suggestions

Serve slices of Doce de Castanha do Pará with a dollop of whipped cream or a scoop of vanilla ice cream for a deliciously decadent dessert.

Cooking Techniques

The key to this recipe is in the freezing process, which helps to set the dessert into a firm "salami" shape that can be easily sliced.

Ingredient Substitutions

If you can't find brazil nuts, you can substitute with another type of nut such as almonds or pecans.

Make Ahead Tips

This dessert can be made ahead of time and stored in the refrigerator until ready to serve.

Presentation Ideas

Slice the "salami" into thick rounds and arrange them on a platter for a beautiful presentation.

Pairing Recommendations

Pair Doce de Castanha do Pará with a glass of port wine or a cup of espresso for a sophisticated dessert experience.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Serve chilled or at room temperature.

Nutrition Information

Calories per serving

Each serving of this dessert contains around 250 calories.

Carbohydrates

Each serving of Doce de Castanha do Pará contains approximately 25g of carbohydrates.

Fats

This dessert is rich in fats, with each serving containing around 15g of fat.

Proteins

There are about 3g of protein in each serving of Doce de Castanha do Pará.

Vitamins and minerals

Brazil nuts are a good source of selenium, which is important for thyroid health and immune function.

Alergens

This recipe contains eggs, nuts, and dairy.

Summary

Doce de Castanha do Pará is a decadent dessert that is high in fats and carbohydrates, making it a rich and indulgent treat.

Summary

Doce de Castanha do Pará is a rich and indulgent dessert that is perfect for special occasions or a sweet treat any day of the week. With its nutty flavors and buttery texture, this Brazilian dessert is sure to become a favorite in your household.

How did I get this recipe?

The first time I saw this recipe, I was immediately hooked. It was a warm summer day in the small town of Belém, nestled in the heart of the Amazon rainforest. I was visiting my dear friend Maria, who was known for her delicious cooking skills. As soon as I walked into her kitchen, I was greeted by the sweet aroma of roasted chestnuts and sugar.

Maria had a mischievous twinkle in her eye as she handed me a small spoonful of the creamy, caramel-colored dessert she had just made. I took a bite and was instantly transported to a world of rich, nutty flavors and velvety sweetness. It was Doce de Castanha do Pará, a traditional Brazilian dessert made with chestnuts from the Amazon region.

I begged Maria to teach me how to make it, and she happily obliged. She showed me how to roast the chestnuts until they were tender and fragrant, then peel off their tough outer shells. Next, she simmered the chestnuts in a pot with sugar, water, and a touch of vanilla until they were soft and caramelized. The result was a decadent, creamy dessert that melted in your mouth with every bite.

As I watched Maria work her magic in the kitchen, I couldn't help but marvel at her skill and creativity. She had a knack for combining flavors and textures in unexpected ways, creating dishes that were both comforting and exciting. I knew that I had to learn as much as I could from her, so I spent the next few weeks by her side, soaking up every bit of culinary wisdom she had to offer.

I learned about the importance of using fresh, high-quality ingredients, and how to coax out their natural flavors through careful cooking techniques. I learned about the art of balancing sweet and savory flavors, and how to create dishes that were both satisfying and surprising. But most importantly, I learned about the joy that comes from sharing food with the ones you love, and the way that a delicious meal can bring people together in a way that nothing else can.

After my time with Maria, I returned home with a newfound passion for cooking and a head full of new recipes to try. I couldn't wait to share my newfound knowledge with my family and friends, and to introduce them to the wonders of Brazilian cuisine. The Doce de Castanha do Pará became a staple in my kitchen, a reminder of the time I spent with Maria and the lessons she taught me about food, love, and friendship.

Over the years, I have made countless batches of Doce de Castanha do Pará, each one a little different from the last. Sometimes I add a splash of rum for a boozy kick, or a sprinkle of cinnamon for a warm, spicy flavor. Other times I mix in a handful of toasted coconut for a tropical twist, or a dollop of whipped cream for extra indulgence. But no matter how I choose to make it, the dessert always brings a smile to the faces of those who taste it, and a flood of memories of the time I spent in Maria's kitchen.

As I sit here now, savoring a spoonful of the creamy, nutty dessert that I made this morning, I can't help but feel grateful for the lessons I learned from Maria all those years ago. She taught me so much more than just how to make a delicious dessert - she taught me how to find joy in the simple act of cooking, and how to nourish both body and soul through the power of food. And for that, I will always be grateful.