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Brigadier spoon egg with passion fruit
In a partnership with
@delirec🇧🇷Brazil
•View in original language
(Português)
30 min(s)
1 servings
Letícia Pacheco
@delicias_daticia- Ingredients
- Recipe
- condensed milk200 g
- Sour cream100 g
- Chocolate powder1/2 tablespoon
- passion fruit1 unit(s)
- Chocolate or fractional coating100 g
- In a pan add half the condensed milk, half the cream and the chocolate powder. Mix over low heat until you reach the brigadeiro point for stuffing (when it detaches from the bottom of the pan) Reserve the brigadeiro and let it cool
- Cut the passion fruit and add the pulp to the blender. Beat until the halves are crushed. Place the passion fruit pulp in a pan and heat over low heat for about 2 to 3 minutes to reduce. Reserve
- In another pan add the other half of condensed milk, half of the cream. Mix over low heat until you reach the brigadier point for stuffing (when it detaches from the bottom of the pan). Turn off the heat and add the reduced passion fruit pulp. Mix well until it becomes a homogeneous mass. Book the passion fruit brigadeiro and let it cool
- While the brigadeiros are cooling, we will make the egg shell. For this, in the case of Noble chocolate, it is necessary to temper (do as indicated on the packaging) or in the case of frosting, there is no need to temper. Melt the chocolate and place in a 3-part mold. Place chocolate up to the mark that indicates the limit, place the silicone and then the other part of the mold. Take the fridge until the chocolate hardens (the shape is matte)
- Assembly: remove the chocolate shell from the mold To stuff the egg, I used a pastry bag. But it can be done with a spoon. Decoration suggestion: chocolate pieces, passion fruit jelly
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