{"id":4141,"date":"2021-06-11T12:28:59","date_gmt":"2021-06-11T10:28:59","guid":{"rendered":"http:\/\/brasil.polardemo.it\/camafeu-de-nozes-pasticcini-alle-noci\/"},"modified":"2021-06-11T12:31:22","modified_gmt":"2021-06-11T10:31:22","slug":"camafeu-de-nozes-pasticcini-alle-noci","status":"publish","type":"post","link":"https:\/\/www.saborbrasil.it\/en?p=4141","title":{"rendered":"Camafeu de nozes (Walnut Cameo)"},"content":{"rendered":"\n

CLICK HERE TO WATCH THE VIDEO<\/a><\/strong><\/strong><\/p>\n\n\n\n


“Camafeu de nozes” is one of the famous \u201cdocinhos de Leite Mo\u00e7a” (sweetened condensed milk sweetmeats) that made their first appearance in the middle of the 20Th Century. These typical Brazilian sweets are served at all kinds of party.
The others classics \u201cdocinhos de Leite Mo\u00e7a” are “brigadeiro” (chocolate flavour), “beijinho” (coconut flavour), “olho de sogra” (pitted prune and coconut) and “cajuzinho” (cashew flavour).<\/p>\n\n\n\n


Ingredients
For the dough:<\/strong>
\u2022 400 g sweetened condensed milk
\u2022 100 g finely chopped walnuts
\u2022 2 tablespoons sugar
\u2022 2 egg yolks
\u2022 1 tablespoon cocoa powder
For the sugar glaze:<\/strong>
\u2022 250 g icing sugar
\u2022 1 o 2 tablespoons hot water, approximately
\u2022 1 o 2 tablespoons rum, optional
To garnish:<\/strong>
\u2022 shelled walnuts<\/p>\n\n\n\n

Preparation method<\/strong><\/p>\n\n\n\n

  1. Combine all the dough ingredients in a heavy bottomed saucepan and cook over medium-low heat, stirring constantly with a wooden spoon, until the mixture thickens and loosens from the pan. It takes about 10 minutes for a single dose recipe.<\/li>
  2. Pour the dough on a buttered plate and let it cool.<\/li>
  3. Grease your hands with butter, take a small teaspoon of the dough and shape it in your hands to form a slightly elongated ball. Place the “cameos” on grease-proof paper or on a greased tray.<\/li>
  4. Make the glaze: combine, a little at a time, the water, the rum, the sugar and mix well. The consistency should be creamy. You may also use a ready-to-use fondant.<\/li>
  5. Using a teaspoon coat the “cameos” with the glaze. You can also dip the “cameos” into the glaze (or into the melted fondant) using a 2 pronged fork.<\/li>
  6. Garnish each one with one walnut half.<\/li>
  7. Allow the glaze to dry and place the “cameos” in mini cupcake papers cases.<\/li><\/ol>\n\n\n\n

    Notes:
    \u2022 They taste even better after a few days and may be stored at room temperature for more than a week.
    \u2022 They may be frozen.<\/p>\n\n\n\n

    Yield: 45 “camafeus”.<\/p>\n\n\n\n


    Posted on: 11 November 2011<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

    CLICK HERE TO WATCH THE VIDEO “Camafeu de nozes” is one of the famous \u201cdocinhos de Leite Mo\u00e7a” (sweetened condensed milk sweetmeats) that made their first appearance in the middle of the 20Th Century. These typical Brazilian sweets are served at all kinds of party.The…<\/p>\n","protected":false},"author":2,"featured_media":4083,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[61,56,46,50],"tags":[],"class_list":["post-4141","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-condensed-sweetened-milk","category-gluten-free-en","category-recipes-en","category-sweets-en"],"_links":{"self":[{"href":"https:\/\/www.saborbrasil.it\/en\/index.php?rest_route=\/wp\/v2\/posts\/4141","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.saborbrasil.it\/en\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.saborbrasil.it\/en\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.saborbrasil.it\/en\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.saborbrasil.it\/en\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=4141"}],"version-history":[{"count":1,"href":"https:\/\/www.saborbrasil.it\/en\/index.php?rest_route=\/wp\/v2\/posts\/4141\/revisions"}],"predecessor-version":[{"id":4144,"href":"https:\/\/www.saborbrasil.it\/en\/index.php?rest_route=\/wp\/v2\/posts\/4141\/revisions\/4144"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.saborbrasil.it\/en\/index.php?rest_route=\/wp\/v2\/media\/4083"}],"wp:attachment":[{"href":"https:\/\/www.saborbrasil.it\/en\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=4141"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.saborbrasil.it\/en\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=4141"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.saborbrasil.it\/en\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=4141"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}