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A thousand sheets of brigadeiro with Belgian chocolate crispy
🇧🇷Brazil
•View in original language
(Português)
40 min(s)
3 servings
Andrea Santos
@andreasantos10- Ingredients
- Recipe
- Butter1 tablespoon
- Cocoa powder2 tablespoon
- Condensed milk1 can(s)
- Butter pastry cream1 tablespoon
- Corn starch1 tablespoon
- Gem3 unit(s)
- Vanilla bean1 unit(s)
- Sugar2 tablespoon
- Milk cup1 unit(s)
- 3 puff pastry rectangle 5cmx15cm3 unit(s)
- Cocoa powder to taste
- Crispy Belgian Chocolate Crips to taste
- Brigadeiro . Place the three ingredients in a pan until it starts to boil, stirring continuously. As soon as the brigadeiro starts to release from the pan, remove it from the heat and turn it on a plate to cool.
- Confectioner Cream . Bring the milk to a boil with the scraped vanilla bean. In a separate bowl, mix the egg yolks with the sugar and starch well. Stirring constantly, turn the boiling milk over the yolks, remove the vanilla, return to the pan and cook until thickened for another three minutes. Remove from heat, add the butter and mix until smooth. Take the fridge. When it is cold, beat the cream in the mixer to smooth it. Reserve.
- Mounting . Bake the puff pastry in an oven at 170°C for 25 minutes. Place a rectangle of puff pastry on the plate, and with the help of a spatula, spread the brigadeiro. Overlay another puff pastry, spread a layer of pastry cream, and on top of this another layer of pastry. Finally, spread a thin layer of brigadeiro and "glue" the crispy chocolate crisps on the last layer. Sprinkle with cocoa powder and serve.
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