| Brigadeiros (do Brasil) |
Inspired by Brasileirinho | Ramilson Maia Remix
They’re actually just called brigadeiros, but I know how much you love (& we brazilians hate) saying “do brasioou”. Let’s delve into the history of the brigadeiro whilst listening to the drum and bass version of the great classic Brasileirinho remixed by Ramilson Maia.
According to legend several versions exist but everything seems to suggest that these little truffles were created in the 1940s during the presidential campaign of Brigadeiro (brigadier) Eduardo Gomes. Ever since, despite Mr Gomes losing the election, this recipe has spread throughout the country and made itself an integral part of Brazilian culture.
These great little truffles are much more important where I’m from than you might think. The brigadeiro is the king of sweet things in Brazil. When you’re a child a birthday wouldn’t be a birthday without them. Then you grow up and you eat bigger ones at university, in bars, at bakeries, as cakes and different types too (cashew nuts, with different chocolates or pistachio ones etc.) One of my crazy sisters eats them directly from the pan with a spoon and when taken with a very pressing craving for them has even been known to make them in the microwave.
So you must have got it by now – the brigadeiro is a real institution in Brazil. Imagine my surprise when, after making them a few times in France, some of my friends look at me with that blasé French attitude as if I were preparing some little turds rolled in pistachios and pecans! The problem, I’ve come to understand is the sweet concentrated milk – the cultural shock is just too much. French people just aren’t used to it. The last time I bought some and left it in the fridge a friend asked me if i was expecting a baby! Basically it’s sweet, very sweet, but “oh la la” frenchies, it’s so delicious! I swear. As Cristina Cordula would say it really is “magnifaïk .” I’ll now impart you with the secrets of how to make them, hoping to have awakened your curiosity!
| Ingredients |
_ 1 can of sweet condensed milk de lait concentré sucré
_ 25 g of unsalted butter
_ 6 soup spoons of nesquick (or any other powdered sweetened chocolat)
_ vermicelli, pistachios, pecans, cocoa powder, other ideas?
| Method |
This recipe requires you to keep an eye on the pan at all times. It can very easily go from “optimal state” to “burnt”, so be careful!
It’s very simple but it can take a little bit of time. Begin by melting the butter in a pan over a low heat. Add the concentrated milk then the chocolate powder. Stir vigorously so that the mixture doesn’t burn for about 5-10 minutes. You’ll know when it’s ready because the mixture will be completely smooth, thick and, by stirring you’ll be able to see the bottom of the pan.
Pour the mixture onto a heat-proof plate and leave to cool down. You can put it in the fridge to speed things up. Meanwhile, fill little bowls with the ingredients you want to add to the brigadeiros: vermicelli, nuts, pecans, pistachios, sugar balls, toasted almonds, crushed peanuts, anything you fancy.
Once your brigadeiro mixture is cool enough to be able to work it with your hands, take a knob of butter and imagine it is soap. Grease your hands all over. Now, using a small spoon take a little of the mixture and make a ball with it in your palm. Once it’s nice and round roll it in whatever you’ve chosen as your coating.