Brigadeiro de baru
By chef Eliane Regis
400g condensed milk
200g of fresh cream
3 tablespoons of baru flour
2 tablespoons of butter at room temperature
Baru nut flour to sprinkle the brigadeiros
Butter for greasing
To be made into flour, the baru nut must be roasted. Remove the shell and beat the almonds in a blender or processor.
In a saucepan, place the condensed milk, baru flour, sour cream and butter. Mix well and bring to a low heat, stirring constantly until it comes off the bottom of the pan for about 10 minutes. Remove it from the heat, transfer the contents to a buttered dish and let it cool. Grease your hands with butter, make spheres and finish with baru flour.
Paçoca de baru
By Cerrado Pitadas
80g of baru nut
20g of cassava flour
40g of honey
10g of water
Beat the peeled baru nut in a blender until it turns into flour. Reserve. Then, beat the cassava flour in a blender until it reaches a very fine consistency. Reserve.
Mix the two flours with the honey and water until it becomes a homogeneous mixture. Reserve 5g of the mixture for finishing. Make 10g balls (as if they were brigadeiros) and pass them in this mixture. If you want it more loose, pass it through a sieve (as in the photo).
Baru brat's foot
By Thamyris Andrade
. 300g (2 cups) sugar
. 600ml (6 tablespoons) of water
. Roasted and lightly chopped baru nuts
Bring the water and sugar to a fire in a saucepan. Stir the mixture until it caramelizes and reaches the wire point. Add the chestnut and stir well to incorporate it into the syrup. Pour the mixture over the marble stone (or aluminum form). Wait for 1 minute to cool and cut the candy into squares.