Friday, 19 de May de 2017

Creme patissière, para recheios


Sorry, this entry is only available in Brazilian Portuguese.

  1. Gabriel
    19 de May de 2017 - 10:11

    eu AMOOOO esse creme!!

    Confesso que fiz pouquíssimas vezes, mas eu amo comer. Aqui eu conheço como creme de confeiteiro, mas é a mesma coisa. Uma vez fiz carolinas e usei ele pra rechear, também já usei em bolo uma vez, dá pra adicionar chocolate nele também. Como você falou, é muito versátil.


    • 25 de May de 2017 - 12:16

      Biel, eu adooooooooro também, por mim eu comia ele puro em colheradas hahaha. Realmente, dele dá pra fazer um zilhão de sabores!

  2. Daniela
    19 de May de 2017 - 12:11

    Desconheço completamente este creme, mas já estou imaginando ele em alguns recheios de bolos aqui na minha cabeça… Com certeza testarei!

  3. 19 de May de 2017 - 19:05

    Eu conhecia como creme de confeiteiro. Fiz uma vez e gostei. Ele tem um sabor super suave, então dá pra combinar com uma infinidade de coisas…

  4. Talita
    21 de May de 2017 - 15:34

    Esse creme pode ser congelado?

    • 25 de May de 2017 - 12:19

      Talita, como os ovos já foram cozidos nessa receita, não fica bom congelar e descongelar porque eles separam do líquido, perdem a textura e fica bem esquisito. Ele é um creme de uso imediato mesmo.

  5. Vanessa de Castro
    28 de May de 2017 - 13:30

    Oi Juliana, boa tarde! Posso usar para torta de maçã? Bjinhos

  6. Ana Cleide Cerveira Lima
    07 de July de 2017 - 00:30

    Ei Ju, esse creme e’ tudo de bom!

  7. Ana Cleide Cerveira Lima
    07 de July de 2017 - 00:31

    Ei Ju, esse creme e’ tudo de bom!

    Blog que eu amooooo!!!!!

Juliana Morgado

I’m a journalist with more passions than time can allow me to have. I have found in the kitchen my paradise, my resting place after a long and exhausting day. It’s my addiction, really. Not only cupcakes but anything that I find interesting, challenging or fun to do. Despite the blog’s name, it’s not all about cupcakes. I love cooking risotto, of all kinds, and I simply love any recipe with cheese.

Cupcakeando’s History

I’m not sure when or why I started to cook. My memories are of my mother putting me in the kitchen and teaching Brazilian white rice and her awesome pomodoro sauce for spaghetti, with fresh tomatoes just the way only she can do. All I know in the kitchen I’ve learned by one way: practice. My recipes are created from my head and implemented with the tests I run, or even meticulously measured from trusted sources.
I have a true passion for cupcakes, because I believe they represent everything that’s good in the kitchen: butter, sugar, cuteness, dedication and creativity. Everything in the right amount for one person.
I enjoy experimenting with these little ones, and finding out new ways do decorate them. When I have nothing better to do, I start researching and studying recipes, theories and decorations for cupcakes. Yeah, study, that’s right.
The blog is also a place for my second passion: photography. I’m that person who keeps looking for angles and shots while walking on the park. I also study the art of photography through websites and books.

The Name

Cupcakeando means, roughly, cupcakeing in Portuguese. The noun “cupcake” is in a verb tense that most well-schooled Brazilians hate because it means an action that will never stop. That’s precisely my intention. I don’t have any wish to stop my cupcake factory anytime soon, or even stop cooking in general. If I don’t have anymore orders, it will be for friends. If my friends get sick of it, it will be for my family. When my family says “ENOUGH”, it will be for myself (and maybe for my Siberian husky and my Pembroke corgi). Because that’s what I love to do and what makes me truly happy.


All photos and texts on this website are produced by Cupcakeando, unless specified otherwise. They represent a lot of work and effort. In case you want to use any photo or text from this website, please make sure to link back to me or even get in touch with me before anything. I’ll be glad to help, but it’s important to give the proper recognition. :)

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