Casadinho: 6 variations of the dessert to try

OR married It’s a classic pairing in the world of desserts! But how about savoring this version of the dessert in other desserts? So it is! It’s delicious. To help you, in Guia da Cozinha, we separate six variants of that encounter. Were you curious to find out what recipes they are? Then take a look below!

guava jam

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Guava Casserole – Photo: Stela Handa

Time: 3:00

Performance: 100 units

Difficulty: easy

Ingredients:

• 2 cups wheat flour (tea)
• 1 cup (tea) of sugar
• 2 yolks
• 1 tablespoon of lemon zest
• 1 cup cornstarch (tea)
• 3/4 cup butter (tea)
• Powdered sugar to taste for dusting

Filling

• creamy guava to taste

Method of preparation:

1. Put the ingredients in a bowl and mix well until a stick is formed.
2. Form balls and place them on a baking tray, side by side, leaving space between them.
3. Take to a medium oven, preheated, for 25 minutes or until lightly browned.
4. Remove from the oven and stick two balls with the creamy guava paste.
5. Dust with powdered sugar and store in an airtight container.

Powdered milk in a cup

Powdered milk in a cup – Photo: Stela Handa

Time: 45min

Performance: 25 units

Difficulty: easy

Ingredients:

• 3 cups condensed milk (tea)
• 2 tablespoons of butter
• 4 tablespoons of powdered milk
• 1/2 cup cream (milk)
• Black and white polka dot sprinkles to decorate

dark brigadier

• 1 1/2 cups (tea) condensed milk
• 2 tablespoons of butter
• 4 tablespoons of cocoa powder
• 1/2 cup cream (milk)

Method of preparation:

1. For the dark brigadeiro, heat a pan over medium heat with the condensed milk, butter, and chocolate powder, stirring until thickened and pulling away from the bottom of the pan.
2. Turn off, mix with the milk cream and leave to crumble.
3. For the white brigadeiro, place the condensed milk, margarine, and powdered milk in a skillet over medium heat, stirring until thickened.
4. Turn off, mix with the milk cream and leave to crumble.
5. In individual transparent cups, make a layer with half of the white brigadeiro, spread the dark brigadeiro and cover with the remaining white brigadeiro.
6. Decorate with sprinkles and refrigerate until ready to serve.

coffee

Cafeteria – Photo: Gisele Tesser

Time: 1 hour

Performance: 45 units

Difficulty: easy

Ingredients:

• 2 cans of condensed milk
• 50 g of finely chopped white chocolate
• 2 tablespoons of powdered milk
• 4 tablespoons of butter
• 3 spoons of cocoa powder
• 1 tablespoon of instant coffee
• Butter for greasing
• Crystalline sugar for rolling

Method of preparation:

1. Place half the condensed milk, white chocolate, powdered milk and half the butter in a skillet over medium heat, stirring until thickened.
2. Let cool.
3. Place the remaining condensed milk and butter, chocolate and coffee in another skillet over medium heat, stirring until thickened.
4. Let cool.
5. With oiled hands, form balls of white brigadeiro and coffee brigadeiro and add a ball of each, forming casadinhos.
6. Pass in the sugar and put in paper cups. Serve immediately.

house of the plate

Little house on a tray – Photo: André Fortes

Time: 1h (+3h fridge)

Performance: 8 portions

Difficulty: easy

Ingredients:

• 200 g of grated coconut
• 2 cans of condensed milk
• 2 cups of milk (tea)
• 50 g of dried coconut for garnish
• 2 tablespoons cornstarch (dessert)
• 3 tablespoons of unsalted margarine
• 1 cup cocoa powder (powdered)
• 2 jars of cream
• 1 cup granulated chocolate (for garnish)

Method of preparation:

1. In a skillet, over medium heat, cook the coconut, 1 can of condensed milk, 1 (tea) cup of milk, 1 (soup) tablespoon of cornstarch, and 2 (soup) tablespoons of margarine, stirring constantly, until peel away from the bottom of the pan.
2. Remove from the heat and add 1 can of cream. Reserve.
3. In another skillet, over medium heat, cook the remaining ingredients, except the cream, stirring constantly, until it lifts from the bottom of the skillet.
4. Remove from the heat and stir in the remaining cream.
5. Arrange the coconut cream and the chocolate cream side by side in a medium refractory, decorate the coconut cream with the grated coconut and the chocolate cream with the sprinkles.
6. Refrigerate for 3 hours and serve.

bon bon casadino

Casadinho favors – Photo: Gisele Tesser

Time: 1h20

Performance: 20 units

Difficulty: easy

Ingredients:

• 400 g of finely chopped hydrogenated milk chocolate
• Chocolate chips for dusting

dark brigadier

• 1 can of condensed milk
• 2 tablespoons of chocolate powder
• margarine for greasing

White caramel ball

• 1 can of condensed milk
• 1 tablespoon of butter
• 2 tablespoons of powdered milk

Method of preparation:

1. In a skillet, heat the ingredients for the dark brigadeiro over medium heat, stirring until it pulls away from the bottom of the skillet.
2. Place on a greased plate and leave to cool.
3. For the white brigadeiro, in a skillet, bring the condensed milk, butter, and powdered milk over medium heat, stirring until it pulls away from the bottom of the skillet.
4. Place on a greased plate and leave to cool.
5. With the dark brigadeiro, with greasy hands, model balls.
6. With greasy hands, take small portions of white brigadeiro, add it to the dark brigadeiro and form balls.
7. Melt the chocolate in a bain-marie and wet the sweets with a fork.
8. Drain the excess and put it on baking paper.
9. Sprinkle with the sprinkles and leave to dry.
10. Serve immediately.

homemade cake

Casadinho cake – Photo: Rodrigo Moreira

Time: 1h30 (+4h fridge)

Performance: 10 portions

Difficulty: easy

Ingredients:

• 4 eggs
• 2 cups sugar (tea)
• 5 tablespoons of margarine
• 1 and 1/2 cup (tea) of milk
• 1 cup cornstarch (tea)
• 2 cups wheat flour (tea)
• 6 tablespoons of cocoa powder
• 1 tablespoon of baking powder
• Margarine and wheat flour for greasing and flouring

Roof

• 2 cans of condensed milk
• 4 tablespoons of margarine
• 4 tablespoons of powdered milk
• 1 box of cream (200g)
• 4 spoons of Nutella®

Method of preparation:

1. In the blender, beat the eggs, sugar, margarine and milk.
2. Transfer to a bowl and, using a hand mixer, mix the cornstarch, flour, chocolate, and baking powder until smooth.
3. Pour into a greased and floured 24cm diameter mold and place in a medium preheated oven for 35 minutes or until golden brown.
4. Let cool and unroll.
5. Take a pan over medium heat with half the condensed milk, half the margarine and the powdered milk, stirring until thickened.
6. Turn off and mix half of the milk cream.
7. Reserve in the fridge for 1 hour.
8. Take a pan over medium heat with the remaining condensed milk and margarine and Nutella®, stirring until thickened.
9. Turn off and mix with the remaining milk cream.
10. Refrigerate for 1 hour.
11. Put the creams in a sac à poche with a smooth nozzle and alternately decorate the cake.
12. Refrigerate for 2 hours before serving.

Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.