Brigadeiro & Speculoos Recipe for 80 cupcakes (Created by Renata Arassiro, Callebaut Ambassador Brazil)


Ingredients Preparation
115 g unsalted cold butter
75 g granulated sugar
165 g brown sugar
1 pinch salt
1/4 ts sodium bicarbonate
2.5 ts cinnamon powder
3/4 ts nutmeg powder
3/4 ts cloves powder
1/4 ts white pepper powder
Beat until smooth.
50 g egg Add.
235 g all-purpose flour Add.
Bake 20 minutes at 160°C.


Ingredients Preparation
780 g condensed milk
40 g butter
20 g Callebaut® cocoa powder CP
10 g black cocoa powder
200 g Callebaut® milk chocolate 823NV
Cook slowly in low heat for almost 30 minutes. Keep stirring.
50 g heavy cream Add.

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