Christopher Idone

Papo de Anjo

Angel’s Chin

Preparation info
  • Makes about

    24

    papos
    • Difficulty

      Easy

Appears in
Brazil: A Cook's Tour
Brazil

By Christopher Idone

Published 1995

  • About

These little babas are named after the second chin of a chubby angel. Dipped in sugar syrup, they are served as often as we serve cookies. The texture of the soaked papo is like that of moist sponge cake. You will need 24 1¼-inch metal tartlet shells to make these.

Ingredients

Syrup

  • 4 cups cold water
  • 12 whole cloves
  • 1 cinnamon stick

Method

For the syrup, in a medium saucepan, combine the water, cloves, cinnamon stick, and orange zest and bring to a boil over high heat. Add the sugar and mix with a wooden spoon until the sugar dissolves. Reduce the heat and simmer for 15 to 20 minutes, or until the mixture is slightly thick and syrupy. Strain the mixture into a heatproof bowl and cool completely.