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RECEITAS MARAVILHOSAS
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Receitas Maravilhosas Maravilhosas - Ano 3 - n0 66
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Receitas para
Fazer & Vender Brownie
Canudo de Chocolate
Sorvete de Nozes
Brigadeiro Prestígio
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Índice Bolo de Creme de Avelã _____________________ _____________________ 4 Bolo de Paçoca ____________________ ____________________________ ________ 5 Bolo Choc coco ____________________ ____________________________ ________ 6 Bomba Trufada Trufada ______________________ ____________________________ ______ 7 Bombom de Brigadeiro Brigadeiro Branco com Morango Morango ____ 8 Brigadeiro de Colher __________________ ________________________ ______ 9
Página 05
Brownie ________________________ _________________________________ _________ 10 Brigadeiro Choc Coco ______________ ______________________ ________ 10 Canudo de Chocolate Chocolate ______________________ ______________________ 11 Copinho Bombom de Uva __________________ __________________ 12
RECEITAS MARAVILHOSAS
Copinho de Brigadeiro com Coco Coco _____________ 13 Copinho de Cocada Cocada Cremosa com Maracujá ____ 14
EDITOR Paulo Milreu
Copinho de Strogonoff Strogonoff de Chocolate Chocolate __________ 15
DIRETORA ADMINISTRATIVA Aliny Milreu
Chocomousse ____________________ ____________________________ ________ 16
DIAGRAMAÇÃO Liliane Gomes Guilherme Moreno DEPARTAMENTO COMERCIAL Moacir Oliveira DEPARTAMENTO FINANCEIRO Rafaella Fonseca ASSISTENTE DE COZINHA Felipe Lazaro (11) 7463-3997 REDAÇÃO Beatriz Carrasco Fabiana Coletta Giulia Longhi Lucas Martinez FOTOGRAFIA Artur Bragança PRODUÇÃO Beatriz Carrasco
Página 14
Folhado Trufado com Ganache _______________ _______________ 16 Mono Porção de de Brigadeiro Brigadeiro Mesclado Mesclado _________ 17 Mousse Cerelis _____________________ ___________________________ ______ 17 Mousse de Doce de Leite ___________________ ___________________ 18 Pavê de Bombom _________________________ _________________________ 19 Pavê de Nozes _______________________ ___________________________ ____ 20 Pavê Trufado Trufado de Nozes e Cerelis _____________ 21 Quindim _________________________ _________________________________ ________ 22 Sonho __________________________ __________________________________ ________ 23 Sorvete de Abacaxi Abacaxi com Vinho _______________ 24
Página 17
Sorvete de Ganache _______________ _______________________ ________ 25 Sorvete de Nozes _____________________ _________________________ ____ 25
ATENDIMENTO ATENDIMENTO AO ASSINANTE Ana Carolina Maria dos Anjos T. T. Milreu Cristiane Medeiros
Spumone de Coco _____________________ _________________________ ____ 26
AGRADECIMENTOS Pepper Itaim Tel.: (11) 3073-0333
Tortinha Bicho de Pé ___________________ _______________________ ____ 27
Suxxar Vila Olímpia Tel.: (11) 3842-3200
Tortinha de Brigadeiro ____________________ ______________________ __ 28
Torta Holandesa de de Chocolate _______________ _______________ 26 Tortinha de Abacaxi Abacaxi com Coco _______________ _______________ 28 Trufa de Granola ______________________ __________________________ ____ 29
Não é permitida reprodução total ou parcial do conteúdo dessa edição sem autorização prévia da editora. Receitas Maravilhosas Receitas para Fazer e Vender - edição 66
Página 21
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Bolo de Creme de d e Avelã Avelã 35.
14 ata
Ingredientes Massa de Chocolate 6 ovos 2 xícaras (chá) de açúcar 1 xícara (chá) de água ½ xícara (chá) de chocolate em pó ½ xícara (chá) de achocolatado ½ xícara (chá) de óleo 2 xícaras (chá) de farinha de trigo 1 colher (sopa) de fermento em pó Refrigerante de guaraná (o necessário) Creme 300ml de chantilly 1 pote de creme de avelã Jandu 100g de chocolate meio amargo fracionado Alispec derretido 1 caixa de creme de leite
Modo de Preparo Massa de Chocolate: Em uma batedeira bata os ovos com o açúcar até dobrarem de volume. Tire da batedeira e acrescente o restante dos ingredientes, aos poucos. Leve ao forno médio (180ºC) por 35 minutos. Reserve até ficar morno. Creme: Em um recipiente misture o creme de avelã ao chocolate e ao creme de leite. Adicione esta mistura na tigela da batedeira e agregue o chantilly batido. Montagem: Corte o bolo ao meio, regue a parte de baixo com o refrigerante de guaraná e recheie-a. Regue a outra metade da massa e cubra o bolo. Decore com o chocolate meio amargo derretido. Custo total da receita: R$ 20,00 Preço de venda sugerido por unidade: R$ 3,00 Lucro aproximado: aproximado: R$ 22,00
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Bolo de PAçoCA 35 35 . . 14 a a
Ingredientes Massa 1 xícara (chá) de margarina 2 ½ xícaras (chá) de açúcar 6 gemas 1 xícara (chá) de amendoim torrado e moído 6 claras 200g de fécula de batata 1 colher (sopa) de fermento 1 xícara (chá) de leite Refrigerante de guaraná (o necessário) Recheio 500ml de leite 3 colheres (sopa) de amido de milho 1 pacote de pudim sabor de baunilha 1 pote de paçoca cremosa Jandu 1 caixa de creme de leite Modo de Preparo Massa: Em uma batedeira bata a margarina com o açúcar, acrescente as gemas e o amendoim. Peneire a farinha com a fécula de batata e junte alternando a farinha com o leite. Reserve. Bata as claras em neve e acrescente à mistura junto com o fermento. Leve ao forno médio (180ºC) e asse por aproximadamente 35 minutos. Recheio: Em uma panela misture os quatro primeiros ingredientes até engrossar e acrescente o creme de leite. Misture e reserve. Montagem: Em um recipiente distribua distribua em camadas a massa regada com refrigerante de guaraná, o recheio e outra c amada de massa regada. Decore a gosto. Custo total da receita: R$ 22,00 Preço de venda sugerido por unidade: R$ 3,00 Lucro aproximado: R$ 20,00
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Bolo ChoC CoCo 35.
14 ata
Ingredientes Massa de Chocolate 6 ovos 2 xícaras (chá) de açúcar 1 xícara (chá) de água ½ xícara (chá) de chocolate em pó ½ xícara (chá) de achocolatado ½ xícara (chá) de óleo 2 xícaras (chá) de farinha de trigo 1 colher (sopa) de fermento em pó Refrigerante de guaraná (o necessário) Recheio de Coco 250g de cocada cremosa Alispec ½ vidro de leite de coco ½ caixa de creme de leite Recheio de Brigadeiro 1 pote de brigadeiro Alispec 1 caixa de creme de lete Modo de Preparo Massa de Chocolate: Em uma batedeira bata os ovos com o açúcar até dobrarem de volume. Tire da batedeira e acrescente o restante dos ingredientes, ingredientes, aos poucos. Leve ao forno médio (180º) por 35 minutos. Reserve até ficar morno. Recheio de Coco: Em uma batedeira bata todos os ingredientes e reserve. Faça o mesmo com o recheio de brigadeiro e reserve também. Montagem: Distribua em camadas a massa regada com guaraná, o recheio de coco, massa regada, o recheio de brigadeiro e novamente a massa regada. Leve à geladeira e sirva. Dica: Decore com brigadeiro e chocolate granulado. Custo total da receita: R$ 20,00 Preço de venda sugerido por unidade: R$ 3,00 Lucro aproximado: R$ 22,00
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BomBA TrufAdA 35.
15 a
Ingredientes Massa de Carolina 1 xícara (chá) de água 100g de margarina 1 xícara (chá) de farinha de trigo 4 a 5 ovos Recheio 1 pote de truffa Alispec 300g de chocolate meio amargo fracionado Alispec
Modo de Preparo Massa de Carolina: Em uma panela coloque a água e a margarina. Leve ao fogo e quando ferver acrescente a farinha de trigo, mexa energicamente e deixe cozinhar bem. Retire do fogo e acrescente os ovos, um a um. Coloque a massa em um saco descartável, faça um pequeno corte na ponta e pingue em uma assadeira untada, formando as carolinas. Leve-as Leve-as para assar em forno a 200ºC. Quando elas dobrarem de volume, abaixe a temperatura do forno e deixe-as assando por mais 8 minutos. Espere esfriar para cortar as bombas ao meio. Montagem: Em um saco de confeitar coloque a truf fa e recheie as bombas. Banhe-as no chocolate derretido, espere secar e coloque em forminhas. Custo total da receita: R$ 12,00 Preço de venda sugerido por unidade: R$ 3,00 Lucro aproximado: R$ 33,00
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BomBom BomBom de BrigA B rigAdeiro deiro BrAnCo Com morAngo 25 25 . .
15 a a
Ingredientes 1 pote de brigadeiro branco Alispec 1 caixa de morangos limpos 250g de chocolate meio amargo fracionado Alispec Modo de Preparo Envolva os morangos em bolinhas feitas com o brigadeiro branco. Banhe os bombons no chocolate meio amargo derretido. Dica: Substitua o morango por uva sem semente. Seus clientes tabém vão adorar! Custo total da receita: R$ 12,00 Preço de venda sugerido por unidade: R$ 3,00 Lucro aproximado: R$ 33,00
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BrigAdeiro de Colher 20 20 . . 12 a a
Ingredientes 250g de brigadeiro Alispec 1 lata de creme de leite sem soro 125g de truffa Alispec Raspas de chocolate ou chocolate granulado para decorar Modo de Preparo Em uma batedeira bata todos os ingredientes até ficar uma mistura cremosa. Distribua-a em taças individuais e decore com as raspas de chocolate ou o chocolate granulado. Custo total da receita: R$ 12,00 Preço de venda sugerido por unidade: R$ 3,00 Lucro aproximado: R$ 24,00
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BrigAdeiro ChoC CoCo 30 30 . . 40 a a
Ingredientes 250g de brigadeiro Alispec 250g de beijinho Alispec 100g de chocolate granulado Modo de Preparo Faça bolinhas com o beijinho e reserve. Proceda da mesma maneira com o brigadeiro e envolva-o no beijinho. Passe no chocolate granulado e coloque em forminhas de papel. Custo total da receita: R$ 12,00 Preço de venda sugerido por unidade: R$ 1,00 Lucro aproximado: R$ 28,00
Brownie 25 25 . . 14 a a
Ingredientes 6 ovos 450g de açúcar 1 xícara (chá) de farinha de trigo 190g de margarina 450g de chocolate em pó 2 colheres (sopa) de essência de baunilha 300g de chocolate ao leite fracionado Alispec para banhar
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CAnudo de ChoColA C hoColATe Te 30 0.
15 aa
Ingredientes Pão de ló 6 ovos 6 colheres (sopa) de açúcar 6 colheres (sopa) de farinha de trigo 1 colher (sopa) de fermento em pó Cobertura 125g de doce de leite Alispec 500g de chocolate meio amargo fracionado Alispec derretido 300ml de chantilly Morangos limpos cortados ao meio para decorar
Modo de Preparo Pão de ló: Em uma batedeira bata os ovos com o açúcar até clarearem. Retire da batedeira e junte a farinha e o fermento. Leve ao forno médio (180ºC) e asse por 35 minutos. Reserve. Montagem: Corte o bolo com um cortador redondo e passe o doce de leite na superfície. Corte uma tira de papel-manteiga no diâmetro da massa, passe o chocolate derretido, espere secar e retire o papel. Recheie com o chantilly e decore com uma metade de morango. Custo total da receita: R$ 14,00 Preço de venda sugerido por unidade: R$ 3,00 Lucro aproximado: R$ 31,00
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CoPinho BomBom de uvA 30 30 . . 17 a a
Ingredientes ½ lata de leite condensado
250ml de leite 1 colher (sopa) de amido de milho 1 pote de ganache Alispec 250g de uva Thompson (sem sementes) Modo de Preparo Em uma panela leve ao fogo os três primeiros ingredientes até a mistura engrossar. Distribua-a em taças individuais seguindo esta ordem: creme, uva e ganache. Decore com uma uva no centro de cada taça. Custo total da receita: R$ 15,00 Preço de venda sugerido por unidade: R$ 3,00 Lucro aproximado: aproximado: R$ 36,00
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CoPinho de BrigAdeiro Com CoCo 15 15 . . 12 a a
Ingredientes Brigadeiro 125g de brigadeiro Alispec 1 caixa de creme de leite 50g de chocolate granulado Recheio de Coco 125g de beijinho Alispec 1 lata de creme de leite sem soro Modo de Preparo Brigadeiro: Em uma batedeira bata o brigadeiro e o creme de leite até ficar cremoso. Retire da batedeira, junte o chocolate granulado e reserve. Recheio de Coco: Em uma batedeira bata os ingredientes até formar um creme. Montagem: Distribua em mini taças colocando uma camada de brigadeiro e uma de recheio de coco. Decore a gosto. Custo total da receita: R$ 12,00 Preço de venda sugerido por unidade: R$ 3,00 Lucro aproximado: R$ 24,00
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CoPinho de CoCAdA CremosA Com mArACujá 25 25 . . 12 a a
Ingredientes 1 maracujá ½ xícara (chá) de açúcar 1 pote de cocada cremosa Alispec 1 caixa de creme de leite Modo de Preparo Em uma panela leve ao fogo o maracujá com o açúcar até ferver (aproximadamente 8 minutos). Reserve. Em um recipiente misture a cocada cremosa com o creme de leite. Em copinhos individuais distribua alternadamente a cocada com o maracujá reservado. Custo total da receita: R$ 12,00 Preço de venda sugerido por unidade: R$ 3,00 Lucro aproximado: R$ 24,00
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CoPinho de sTrogonoff de ChoColATe 20 20 . . 12 a a
Ingredientes 200ml de chantilly 250g de cobertura de chocolate Alispec 1 xícara (chá) de chocolate picado Modo de Preparo Em uma batedeira bata o chantilly e junte os demais ingredientes fora da batedeira, misturando delicadamente. delicadamente. Monte copinhos para mono porção com o strogonoff. Dica: Experimente utilizar este strogonoff como recheio de bolo. Fica uma delícia! Custo total da receita: R$ 12,00 Preço de venda sugerido por unidade: R$ 3,00 Lucro aproximado: R$ 24,00
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ChoComousse 1 a
17 põ
Ingredientes 250g de brigadeiro Alispec 1 caixa de creme de leite 300ml de chantilly 1 envelope de gelatina em pó incolor e sem sabor ¼ xícara (chá) de água Raspas de chocolate para decorar Modo de Preparo Em uma batedeira bata o brigadeiro com o creme de leite. Junte o chantilly e a gelatina já dissolvida, conforme as instruçõs da embalagem. Disponha em minitaças e leve à geladeira até ficar firme. Decore com as raspas de chocolate. Custo total da receita: R$ 12,00 Preço de venda sugerido por unidade: R$ 3,00 Lucro aproximado: R$ 24,00
folhAdo Truf T rufAdo Ado
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mono Porção de BrigAdeiro BrigAdeiro mesClAdo 25.
20 a
Ingredientes 200g de chocolate branco fracionado Alispec 2 latas de creme de leite sem soro 250g de brigadeiro branco Alispec 250g brigadeiro Alispec 200ml de chantilly Modo de Preparo Em uma panela em banho-maria derreta o chocolate branco, junte uma lata de creme de leite e acrescente o brigadeiro branco. Reserve. Em uma batedeira bata o brigadeiro com o creme de leite restante e junte o chantilly. Distribua em taças para mono porção, camadas de brigadeiro branco e brigadeiro escuro. Custo total da receita: R$ 12,00
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mousse de doCe de leiTe 20 20 . . 20 a a
Ingredientes 250g de doce de leite Alispec 1 caixa de creme de leite 300ml de chantilly 1 envelope de gelatina em pó incolor e sem sabor ¼ xícara (chá) de água Modo de Preparo Em uma batedeira bata o chantilly chantilly e reserve. Misture o creme de leite com o doce de leite e agregue ao chantilly reservado. Junte a gelatina dissolvida na água, misture e distribua o mousse em mini taças. Leve-as à geladeira e venda-as geladas. Custo total da receita: R$ 12,00 Preço de venda sugerido por unidade: R$ 3,00 Lucro aproximado: R$ 48,00
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PAvê de BomBom 35 35 . .
10 p õ õ
Ingredientes Recheio 500ml de leite ¾ xícara (chá) de açúcar 2 colheres (sopa) de amido de milho 5 gemas 125g de cajuzinho Alispec ½ lata de creme de leite sem soro 1 colher (chá) de essência de baunilha 200ml de chantilly 1 xícara (chá) de castanha-de-caju torrada e picada para decorar 1 pacote de biscoito tipo maisena 200ml de leite
Modo de Preparo Em uma panela faça um creme com o leite, o açúcar, o amido, as gemas, o cajuzinho e o creme de leite. Deixe esfriar e acrescente a essência de baunilha e o chantilly. Reserve. Em um recipiente faça uma camada com o biscoito tipo maisena umedecido no leite, coloque por cima o creme reservado e novamente o biscoito umedecido. Repita a operação até terminarem os ingredientes. Finalize com a castanha-de-caju. Dica: Decore com um bombom dividido ao meio. Custo total da receita: R$ 12,00 Preço de venda sugerido por unidade: R$ 3,00 Lucro aproximado: aproximado: R$ 18,00
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PAvê de nozes 35 35 . . 10 p p õ õ
Ingredientes 500ml de leite 2 gemas 1 lata de leite condensado 1 pote de doce de nozes Alispec 3 colheres (sopa) de amido de milho 1 colher (chá) de essência de nozes 200ml de chantilly 1 pacote de biscoito tipo maisena 1 xícara (chá) de leite Nozes para decorar Modo de Preparo Em uma panela faça um creme com o leite, as gemas, o leite condensado, o doce de nozes e o amido. Retire do fogo e acrescente a essência de nozes. Bata um pouco na batedeira e misture delicadamente o chantilly. Em um
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PAvê TrufAdo de nozes e Cerelis 30 0 ..
20 a a
Ingredientes 200ml de leite 2 colheres (sopa) de amido de milho 3 colheres (sopa) de achocolato ½ pote de doce de nozes Alispec 1 pote de truffa Alispec 1 pacote de biscoito tipo maisena 200ml de leite 100g de Cerelis Alispec
Modo de Preparo Em uma panela leve ao fogo os quatro primeiros ingredientes e faça um creme. Espere-o esfriar, adicione a truffa e reserve. Em t aças para mono porção distribua em camadas o biscoito umedecido no leite, o creme reservado e a Cerelis. Repita a operação até terminar o creme. Custo total da receita: R$ 15,00 Preço de venda sugerido por unidade: R$ 3,00 Lucro aproximado: R$ 45,00
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Quindim 35.
20 a
Ingredientes 18 gemas peneiradas ½ pote de doce de nozes Alispec 100g de coco ralado 1 vidro de leite de coco 500ml de água 500g de açúcar
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sonho 35.
20 a
Ingredientes Massa 90g de fermento biológico fresco 5 colheres (sopa) de açúcar 120g de manteiga sem sal 2 colheres (sopa) de leite em pó
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sorveTe de ABACAxi ABACAxi Com vinho vi nho 30 30 . . 28 a a
Ingredientes 1 litro de leite 1 xícara (chá) de açúcar 1 colher (sobremesa) de liga neutra 2 colheres (sopa) de leite em pó
Modo de Preparo Em um liquidificador bata por 3 minutos os cinco primeiros ingredientes. Coloque essa mistura em uma assadeira retangular e leve ao freezer por 24 horas. Divida a massa em duas partes e coloque uma delas na tigela da batedeira. Junte metade do leite condensado, metade do creme de leite e metade do emulsificante. emulsificante. Bata por aproximadamente 15 minutos. Reserve. Em um recipiente coloque o recheio de abacaxi com o vinho e deixe tomar gosto por 2 horas na geladeira. Depois, agregue-o no sorvete e leve ao freezer. Repita a operação com o restante da massa.
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sorveTe de gAnAChe 25. 28 a
Ingredientes 1 litro de leite 1 xícara (chá) de açúcar 1 colher (sobremesa) de liga neutra 2 colheres (sopa) de leite em pó 4 colheres (sopa) de pó para sorvete sabor chocolate
sorveTe de nozes 1 30 30. . 28 a a
Ingredientes 1 litro de leite 1 xícara (chá) de açúcar 1 colher (sobremesa) de liga neutra 2 colheres (sopa) de leite em pó ½ pote de recheio de nozes Alispec 4 colheres (sopa) de pó para sorvete sabor nozes
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sPumone de CoCo 20 20 . . 18 a a
Ingredientes 1 caixa de creme de leite 1 pote de cocada cremosa Alispec 1 vidro de leite de coco 1 colher (sopa) de essência de coco 1 envelope de gelatina em pó incolor e sem sabor ¼ xícara (chá) de água
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nhA BiCho de Pé
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ONDE ENCONTRAR OS PRODUTOS ALISPEC: LOJAS DE FEST FESTAS, AS, EMBALAGENS E LOJAS DE DOCES Loja SÃO PAULO - CAPITAL
Endereço
Bairro
Cidade
DD DDD Teleone
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ONDE ENCONTRAR OS PRODUTOS BOM DA FESTA, JANDU E ALISPEC NO VAREJO
São Paulo - Capital GIGA
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