A whole week without posting. My apologies! I was try to post once a week but once in a while it’s just impossible to catch up with everything I have to do.
My dad got back from USA last week and brought some things I bought. I finally have an impression mat, a tablespoon ice cream scoop and a bag of vanilla beans. New, shiny, fresh and with a beautiful smell.
I always answer you guys that I don’t know where to buy vanilla beans with good quality and price in Brazil. Well, in USA, we have IndriVanilla.
In this website, they do a very cool job of buying the beans directly from the farmers, with no middleman. So, the beans in IndriVanilla are much cheaper and with the same quality you would get anywhere. Nonetheless, shipping to Brazil might be complicated – and expensive! So it’s best if you ask someone to brign you a bag of those once they travel to Disneyland or something.
These brigadeiros were a gifts for a friend of mine, who loves mint and chocolate. She’s the best Gemini companion, wise counselor and always available for helping me with big candy orders.
Brigadeiro with creamy mint filling
Yields: 16 to 20 big brigadeiros
Filling
1 tablespoon butter
1 tablespoon powdered milk
3/4 cup icing sugar
1/8 to 1/4 teaspoon mint extract
green gel color
1 – In a small bowl, with a fork, mix the butter, milk and sugar carefully. You will have a buttercream.
2 – Add the extract and the gel color until you get the shade you want. I used just one small drop.
3 – Take it to the fridge to harden completely. Then remove it and make small balls using your fingers. Buttering your finger helps in the process. Take them back to the fridge to harden again.
Brigadeiro
1 sweet condensed milk can (395g)
200ml heavy milk
3 tablespoon cocoa powder
1 tablespoon powdered milk
1 tablespoon salted butter
1 – Stir all ingredients together in a pan, with a spatula. Cook it for 20 to 30 minutes on low, stirring constantly and non-stop. It will be ready when the mixture starts to pull away from the bottom of the pan and it falls in pieces from the spatula, not ribbons. Let it cool to room temperature in a plate.
Assembly
1 – Remove the mint balls from the fridge and keep a bit of butter and a towel nearby – you’ll need it!
2 – Take a bit of the brigadeiro and roll it intio a ball. Then, with your thumb, press it against the palm of your hand until you have a circle.
3 – Put a mint ball on there and closes carefully. Then roll it up to keep the shape
4 – Roll the brigadeiros in chocolate sprinkles to finish.
I was never a fan of mint, I find it overrated, but I do understand who enjoys it. Even so, this brigadeiro was so good, I would eat one after another without second thoughts.
What would you ask for someone who’s travelling tomorrow to USA?
