Strawberry Brigadeiro with Hazelnut Cream
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In a pan, mix all the ingredients and take it to the fire for approximately 40 minutes, or until it is very firm. Remove from the pan and refrigerate for two hours.
Let the hazelnut cream chill for four hours in the fridge, to gain consistency.
Butter your hand. With a teaspoon, take the brigadeiro, open it in the palm of your hand and place the hazelnut cream.
Roll the brigadeiro over the hazelnut cream and leave it in the shape of a ball. Pass the refined sugar, or granulated, and take it to freeze for 30 minutes.
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