Brigadeiro and Brazilian Party Treats

I am not going to say that these are easy and fast treats to make, they are very time consuming as they are made by hand, one by one, but they really worth the time.
 
In Brazil they are in all kids parties and weddings and there are a number of variations: chocolate, walnuts, peanuts, plum and coconut, egg cream...   Any housewife there will know how to make at least a couple of them.  The recipes I am posting today are my favorites. 

If you have kids you can always let them help  - I keep many happy memories of when I was a little child rolling them up with my mother (it was one Brigadeiro for me, one for the tray ;-) ).

Enjoy it!   

From left to right:  Brigadeiro, White Brigadeiro, Caramelized Beijinho, Camafeu, White Chocolate and Cashew Nut Truffle (top), Marzipan coated with dark chocolate (bottom) 
Brigadeiro
Yields: 25 medium sized Brigadeiros

1 can of sweetened condensed milk
 ¼ of can (use the condensed milk can as a measure) of full cream milk
1 generous tablespoon of butter
2 tablespoon of cocoa powder
1 egg yolk
Chocolate Sprinkles to roll
Butter to roll


Mix all ingredients in a large and tall pot. Cook the mixture in high heat stirring really well with a wood spoon until it starts to boil – change to low heat and stir until the chocolate mixture “comes with your spoon” (it will make sense!) and you can see the bottom of the pot.

Transfer the Brigadeiro to a butter greased plate and let it rest for one hour.

If the dough is too stiff you can correct putting a bit of milk and stirring in the pan in low heat again. If is too soft, put it back in low fire until it reaches the point you want.
Grease your hand with butter (be generous!) roll the dough in balls (use a teaspoon as a measure for each ball) and roll the balls in the chocolate sprinkles - Greasing your hand with butter several times otherwise the chocolate sprinkles don’t stick to the Brigadeiro.

White Brigadeiro
Yields: 25 medium sized White Brigadeiros

1 can of sweetened condensed milk
 ¼ of can (use the condensed milk can as a measure) of full cream milk
1 generous tablespoon of butter
1 Teaspoon Vanilla Essence
1 egg yolk
Colored confectionery to roll
Butter to roll

Mix all ingredients in a large and tall pot. Cook the mixture in high heat stirring really well with a wood spoon until it starts to boil – change to low heat and stir until the mixture “comes with your spoon” (it will make sense!) and you can see the bottom of the pot.

Transfer the Brigadeiro to a butter greased plate and let it rest for one hour.

If the dough is too stiff you can correct putting a bit of milk and stirring in the pan in low heat again. If is too soft, put it back in low fire until it reaches the point you want.

Grease your hand with butter (be generous!) roll the dough in balls (use a teaspoon as a measure for each ball) and roll the balls in the colored confectionery - Greasing your hand with butter several times otherwise they don’t stick to the white Brigadeiro.

Caramelized Beijinho (coconut sweet)
Yields: 15 large sized Caramelized Beijinhos

For the Sweet
1 can of sweetened condensed milk
Using the condensed milk can as a measure add:
                         ¾ Cans of Desiccated Coconut
                         ½ Can Coconut Cream
1 generous tablespoon of butter
1 egg yolk
Butter to roll
For the Caramel
250g Sugar
250ml water

Mix all ingredients in a large and tall pot. Cook the mixture in high heat stirring really well with a wood spoon until it starts to boil – change to low heat and stir until the mixture “comes with your spoon” and you can see the bottom of the pot.

Transfer the Beijinho to a butter greased plate and let it in the fridge for one hour.

If the dough is too stiff you can correct putting a bit of milk and stirring in the pan in low heat again. If is too soft, put it back in low fire until it reaches the point you want.

Grease your hand with butter (be generous!) roll the dough in balls.   Put the balls in the Fridge for one more hour.

For the Caramel, mix the Sugar and Water in a small sauce pan, bring it to boil and leave it in low heat until it is golden light yellow – don’t let it go any further as once you turn off the heat it will still cook for a while and gain a bit more color.

Working really fast, dip the balls one by one into the hot caramel, take it out with a fork and leave it use.       

Leave it cooling down OUT OF THE FRIDGE! Once the sweets are caramelized they can’t go back to the fridge otherwise they go sticky and soft.  

Camafeu (Walnut Sweet)
Yields: 15
For the Sweet
1 Can Condensed milk
150g Ground Pecan Walnuts + Walnuts to decorate
For the Fondant
500g Icing Sugar
80-100 ml Milk
¼ teaspoon lemon juice

Mix the ground walnuts and the condensed milk in a tall pot. Cook the mixture in high heat stirring really well with a wood spoon until it starts to boil – change to low heat and stir until the mixture “comes with your spoon” and you can see the bottom of the pot.

Transfer the Camafeu to a butter greased plate and let it rest for one hour.

If the dough is too stiff you can correct putting a bit of milk and stirring in the pan in low heat again. If is too soft, put it back in low fire until it reaches the point you want.

Grease your hand with butter roll the dough in balls.   Put the balls in the Fridge for one more hour.

To make the fondant, put the icing sugar in a bowl, stir in the lemon juice.   Put the bowl inside a skillet with hot water and under low heat (bain marie).   Slowly add the milk until you have a very thick paste, all sugar has dissolved and the mixture is not grainy. 

Keep the Fondant in bain marie while you dip the sweets in it, one by one, using a fork.   Decorate immediately with a quarter of a walnut and leave it to dry in a tray covered with baking paper.
Do not put the sweets in the fridge after having them coated with the fondant! The sugar coat will melt and get sticky!
Marzipan
Yields: 15
100g Incing Sugar
100g Almond Meal plus some to knead
1 Tablespoon Rose Water
1 Tablespoon Amaretto
1 Teaspoon Almond Essence

Mix up all ingredients in a bowl.   Knead the mixture in a clean surface, adding a bit more Almond meal until it is just good enough to roll but still humid.

Roll the Marzipan in balls, leave it to dry at room temperature for a couple of hours.

Coat the Marzipan with melted dark c overture chocolate.

White Chocolate and Cashew nuts Truffle
Yields: 10
100g white chocolate
2 generous tablespoons cashew nut paste
1 tablespoon cream

Melt the chocolate in bain marie or in the microwave.    Stir in the Cashew nut paste and the cream until all incorporated.    Leave it to set in the fridge for a couple of hours.
Roll the White Chocolate and Cashew ganache in balls and put them back in the fridge for an hour. 

Coat the White Chocolate and Cashew ganache balls with melted dark coverture chocolate.

Rachel Elich

Rachel Elich is a globetrotting, computer engineer, project manager, designer, untamed cook extraordinaire who backpacks around the world. Along the way on adventures, Rachel has adopted and incorporated international influences into all aspects of her creative work endeavours.

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