#CONNECTED with chef
Juliana
Penteado
Juliana’s passion for gastronomy started very early when she was a child and now, with BARÜ, her sweets are prepared to provide everyone with that unique sensory experience
Contents
The chef
BARÜ
Carrot cake with mascarpone frosting and bergamot essential oil Recipe
Olive oil cake with white chocolate ganache and purple figs recipe
The chef
She enrolled in the first cooking course for children when she was 12 and has never been far from the kitchen since then. She spent six years at that school and from there she went on to study Nutrition.
She worked in the kitchens of Fasano and Affari (the catering company of the group) from where she left after 5 ½ years as Executive Chef. From there she moved to London where she sat for the Grand Diplôme at Le Cordon Bleu.
“she took the opportunity to get to know traditional Portuguese confectionery in depth and toured the country in what she calls the ‘Yellow Route’”
She chose Lisbon as her new home after working in a restaurant in Paris in May 2018.
She came to Lisbon as a pastry chef for the “100 Maneiras” restaurant, where she remained until May 2019.
From then on, she took the opportunity to get to know traditional Portuguese confectionery in-depth and toured the country in what she calls the “Yellow Route”, discovering the gastronomic treasures of conventual confectionery. She also decided to travel to other countries to learn the best practice and extend her knowledge in this area.
It was during this time that her project began to take shape, making it possible to merge her greatest passions: confectionery and the use of flowers, fruits, natural essential oils and spices, channelling all the benefits these can bring to boost well-being.
BARÜ
Launched during the complicated time of lock-down, BARÜ has certainly paid off. Its cakes, cookies and sweetmeats arrived safely at everyone’s home, brightening up our difficult days.
It earned its own place and is about to take the next step with the opening of a physical space in Lisbon.
It will open with a promise of weekly creations that will result from the harmonization between aroma, texture and the intensity of the flavor that comes from the use of fresh ingredients. All ingredients are acquired from small producers, always respecting the products of each season. Here, plant essential oils are combined with other ingredients, evoking magic potions… BARÜ sweets are prepared to provide everyone with that unique sensory experience.
The opening of the space is scheduled for 2021 but you can place orders through Instagram.
Carrot cake with mascarpone frosting and bergamot essential oil recipe
by chef Joana Penteado
Ingredients
390 g flour
100 g coconut sugar
150 g muscovado sugar
1 tsp ground cinnamon
1/2 tsp ginger
Ground nutmeg
360 ml Azeitona verde Premium Olive Oil
300 g grated carrot
4 eggs
A pinch Azeitona Verde Flower of Salt
Mascarpone frosting and bergamot essential oil
250 g Mascarpone
40 g sugar
2 drops of bergamot essential oil (we used Cuisine and Sens essential oil, as it has a biological certificate and is produced specifically for culinary purposes)
Method
- Make sure the grated carrots, the two types of sugar, the oil and the eggs are at room temperature. Place them in a blender and beat thoroughly.
- Sieve the dry ingredients and gently mix into the above mixture.
- Place in a preheated oven at 180º C and bake for approximately 40 minutes, or until the cakes are springy to touch. Cool the cake on wire racks.
- Prepare the frosting by mixing and wrapping all the ingredients well.
- Cut the cake horizontally, fill and topping with frosting.
- Garnish with carrot and edible flowers.
Olive oil cake with white chocolate ganache and purple figs recipe
by chef Joana Penteado
Ingredients
255 g flour
250 g muscovado sugar
240 ml Azeitona verde Premium Olive Oil
295 ml semi-skimmed milk
3 eggs
1 lemon (juice and zest)
A pinch of Azeitona Verde Flower of Salt
1 tsp sodium bicarbonate
1 tsp baking powder
8 purple figs
White chocolate ganache with lavender essential oil
500 g white chocolate
300 g cream 40%
40 ml of whiskey
A pinch Azeitona Verde Flower of Salt
2 drops lavender essential oil
Method
-
Place the eggs, sugar and lemon zest in an electric mixing bowl, and beat until it resembles an airy, whitish and homogeneous mixture. Add the oil in a trickle (little by little) and beat until it is completely incorporated into the dough. Reduce the speed and add the milk mixed with the lemon juice.
-
Finally, incorporate the sifted dry ingredients (flour, salt, sodium bicarbonate and baking powder).
-
Bake, in a preheated oven at 180º C for approximately 40 to 45 minutes or until the cakes are springy to touch. Cool the cake on wire racks.
-
Prepare the chocolate ganache with lavender essential oil
-
Melt the white chocolate at 40 degrees and set aside.
-
Heat the cream to 40 degrees and join to the melted chocolate, which should be at the same temperature.
-
Finish by adding the whiskey, lavender essential oil and a pinch of salt.
-
Cut the cake horizontally, fill and topping with the ganache.
-
Garnish with figs.
Join Us
