The brigadier

The brigadier

When I started taking my first steps in the kitchen, as a boy, I was helping my mother with birthday party preparations. Is there a birthday party without a brigadeiro? It didn’t take long for me to start inventing new recipes, some working out and others going wrong, but over time I got the hang of it. Although a lot has changed over the years, in relation to the brigadeiro I haven’t changed much, I keep testing and doing it for parties and ordinary days.
One of the stories I read about the brigadier states that he received this name because it was a candy made for a Military Brigadier, and was later called brigadier candy, afterwards only a brigadier.
It consists of reducing condensed milk over low heat, slowly and gradually, with the addition of butter and chocolate. Butter has the function of giving shine, silky texture and adding flavor, since it is a fat. Chocolate is the original flavor, but it can be substituted by chocolate, other ingredients to add flavor, or even have no additional flavor, being intentionally “neutral”.
The brigadierWhen adding an ingredient, try to know its composition, some chocolates and chocolate products have a lot of sugar, which results in the drying and crystallization of your brigadeiro, if that is the intention, fine, otherwise, to stop this effect it is important to add glucose.
It is necessary to stir constantly (the entire area of ​​the pan) during cooking to ensure an even cooking without excessively caramelizing or risking burning. Before you start making your brigadeiro, have a large, shallow dish greased with butter, when your pastry is ready, place it immediately on the plate and cover with film paper. The film paper will allow the brigadeiro to cool without losing its moisture and consequently the soft texture. Depending on your recipe, the use of film can be unnecessary.
There are many recipes (click here) to check out the ICKFD brigadiers, I like to make it white and throw the balls in vanilla sugar, or make it white and put in baskets of parmesan and cover with guava syrup (Romeu and Juliet). I also use dark chocolate and whenever I can, I try new things, like one I used to reduce grape juice…
Brigadeiro is a lot of love, deserves every palm of happiness. What’s your favorite birthday cake? Tell us!

No Comments Yet

Leave a Reply

Your email address will not be published.