🔴 BOLO DE BRIGADEIRO | COM CHEF CÉSAR YUKIO | CALLEBAUT | LOJA SANTO ANTONIO

Recipe: @cesaryukio and @callebautbrasil Dough 120 ml whole milk 40 g EXTRA BRUTE CACAO BARRY cocoa powder 80 g natural yogurt 120 g wheat flour 3 g baking powder 3 g baking soda 0.5 g refined salt 135 g unsalted butter 180 g refined sugar 2 eggs 5 ml vanilla extract Preheat oven to 180ºC. In a saucepan, bring the milk to a boil. As soon as it boils, remove from heat and add the cocoa and yogurt. Mix to homogenize and let cool. Separately, sift the flour, baking powder, baking soda and salt. Set aside. In a stand mixer, using the whisk attachment, beat the butter with the refined sugar until you obtain a fluffy and whitish mixture. Add the eggs one at a time to the mixer until all are incorporated and finally add the vanilla. Still using the mixer, alternate adding the mixture from the pan and the sifted dry ingredients until everything is incorporated. Pour the batter into a greased and floured pan and bake for approximately 30 minutes. Filling and Topping 400 g sweetened condensed milk 400 g dulce de leche 300 g UHT cream 50 g Callebaut PNP (Producing Powder) 30 g Extra Brute Cocoa Barry 30 g unsalted butter 300 g Callebaut 823 chocolate Bring all ingredients, except the chocolate, to a boil over high heat. When boiling, reduce the heat, add the chocolate and continue stirring until it reaches 87ºC (creamy brigadeiro consistency). Transfer to another container, cover with plastic wrap and let cool. Yield: 1 15 cm cake Shelf life: 3 days refrigerated www.lojasantoantonio.com.br