How to Make Pistachio Brigadeiro
For those who love pistachios, this brigadeiro is the best ever! It’s a spectacular combination, perfect for weddings and other celebrations. Let’s learn how to make it!
Equipment
- Oven
- Food Processor
- Stove
Ingredients
- 4.2 oz of Pistachios raw and peeled (120 g)
- 13.76 oz of Sweetened Condensed Milk (390 g)
- 2.33 oz of Heavy Cream (66 g)
- 2 tbsp of Homemade Pistachio Paste 1.06 oz (30 g)
Instructions
- Place the raw and peeled pistachios on a baking sheet and bake in a preheated oven at 392°F (200ºC) for 12 minutes
- Gently crush them in a food processor until they are in smaller pieces, the size you prefer to coat the brigadeiros
- If you prefer, you can do this with a knife for more precise sizing of the crushed pistachios
- Set aside 4 tablespoons (1 oz or 28g) of these finer pistachios to add to the brigadeiro mixture, and keep the rest for rolling the brigadeiros
- In a saucepan, combine the finer pistachios, sweetened condensed milk, heavy cream, and pistachio paste, and mix well
- Heat over medium/low heat, stirring constantly
- When it releases from the bottom of the pan, pour it onto a plate lightly greased with butter
- Cover with plastic wrap, making contact with the brigadeiro, and let it cool at room temperature
- Then, grease your hands with butter, margarine, or just wet them with water (I prefer the latter)
- Shape the brigadeiros, taking portions of 0.5 oz (15g ) of the mixture
- Then, roll them in the crushed pistachios and place them in the liners
Notes
Tips:
– Valid to: under refrigeration (refrigerator) is 7 days, at room temperature is 3 days.
