See the recipe to make the perfect brigadeiro with a spoon – 01/04/2023 – Food
Graduated from Le Cordon Bleu in Paris, chef Helô Bacellar, who ran the restaurant Lá da Venda, in São Paulo, used the knowledge accumulated in her career to perfect techniques for very Brazilian recipes.
This is the case with the brigadeiro, a sweet that seems easy to make, but has its tricks if it reaches the desired consistency —whether it is rolled up or eaten with a spoon.
The preparation was tested in Helô’s kitchen, which teaches recipes on its website and is also the author of books such as “Entre Panelas e Tigelas” (ed. DBA; 420 pages.). See the step by step below.
Performance: 6 servings
Preparation time: 1h30
Ingredients
- 1 and ½ cup of condensed milk with or without lactose (395 g)
- ¼ cup cocoa powder (30 g)
- 25 g of butter
Preparation
- In a medium, thick-bottomed pan, heat the condensed milk and chocolate.
- Always stirring, so it doesn’t stick or burn at the bottom, and be careful, because it sneezes a lot and is very hot.
- After about 12 minutes, large bubbles will appear, this is when the mixture starts to darken, gain a different shine and thicken. The bubbles are increasing and splashing, suddenly they start to bubble very quickly, then they go down and become calmer.
- At this time, if you tip the pan on its side, the brigadeiro will start to want to come loose from the bottom and it will be shiny and ready. Remove from the heat, add the butter and transfer to the serving bowl.
- To serve, keep the brigadeiro warm (let it rest for about 1 hour, as it comes out of the fire very hot), or store for up to 3 days in the fridge and serve chilled.
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