Witch’s Hat Stuffed with Brigadeiro
Produtos utilizados
Sobre a receita
Ingredientes
- 75g refined sugar
- 50g brown sugar
- 75g unsalted butter
- 1 egg
- 170g of flour
- 2,5g of salt
- 2,5g of sodium bicarbonate
- 250g by Chipshow TOP Avelã
- TOP Milky coverage
- Brigadeiro Melken
- Vermicelli Melken white chocolate
- Ice cream cookie cones
- Fat-soluble dye
Cookies:
Witch hat:
Modo de preparo
Cookies
In the mixer fitted with the paddle, beat the sugars and butter until light and fluffy.
Then add the egg and beat some more.
Add the flour, salt and baking soda and whisk quickly just to combine.
Lastly, add the Chipshow TOP Hazelnut.
Make 50g balls, place them on a baking sheet lined with baking paper and bake in a preheated oven at 180°C for 14 minutes.
Hat Assembly
Pour the TOP Milky Coverage inside the cones and let it drain. Wait for drying.
With the help of a pastry sleeve, fill the cones with Brigadeiro Melken.
Put a small amount of TOP Milky Icing in a piping bag and stick the cones on the cookie.
After gluing, place the cones already glued on the cookies on a grid and pour the TOP Milky Coverage to bathe them completely. Refrigerate to dry (crystallize).
For the finish, make a circle with the TOP Milky Coverage in the seam of the cone with the cookie.
Pour Melken Milk Chocolate Vermicelli coloring with fat-soluble dye and wait for it to dry.