Egg in Shell Stuffed with Creamy Paçoca Brigadeiro

In a medium pan, place the condensed milk, the paçocas, the cream, the butter and place over medium heat.

Always mix for about 15 minutes or until when you turn the pan, the brigadeiro runs out.

Take it to freeze for 1 hour.

For the peel, place the TOP Milky in a glass bowl and melt it, according to the package instructions.

Place the TOP Milky in the form of an Easter egg, make a layer and take it to crystallize.

Repeat 3 times or until you form a cone.

Stuff with the reserved paçoca brigadeiro, cover with Top Milky and take to the fridge to crystallize for 20 minutes or until it releases from the mould. Pack and serve next!