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Guia 400 Sobremesas
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DELÍCIAS ESPECIAIS
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de leite
tDPMIFS EFTPQB
EFDPOIBRVFPVSVN
Recheio Branco
tHEFDIPDPMBUFCSBODP
tNMPV£EFYÓDBSB EFDIÈ
EFDSFNF
de leite
tDPMIFS EFDIÈ
EFFTTÐODJBEFCBVOJMIB
Recheio de Morango
tHEFDIPDPMBUFCSBODP
tNMPV£EFYÓDBSB EFDIÈ
EFDSFNF
de leite
tDPMIFSFT EFTPQB
EFHFMFJBEFNPSBOHP
Geleia de Brilho
tNMPVEFYÓDBSB EFDIÈ
EFÈHVB
tDPMIFS EFTPQB
EFBNJEPEFNJMIP
tDPMIFSFT EFTPQB
EFBÎÞDBS
t $PSBOUF BMJNFOUÓDJP OB DPS WFSNFMIB
BHPTUP
t$FSFKBTFNDBMEBQBSBEFDPSBS
Preparo
.BTTBo#BUBUPEPTPTJOHSFEJFOUFTOB
CBUFEFJSB
FNWFMPDJEBEFBMUB
QPS
NJOVUPT'FJUPJTTP
EFTQFKFPQSFQBSP
FNVNBBTTBEFJSBGPSSBEBDPNQBQFM
Bomba de Parfait de Creme
NBOUFJHBFMFWFPQBSBBTTBSFNGPSOP Doce de Leite com Frutas
QSFBRVFDJEP FN UFNQFSBUVSB NÏEJB 1PS&EJWÉOJB3FJT
$
QPS
BQSPYJNBEBNFOUF
NJOVUPT 3FDIFJP &TDVSP o %FSSFUB 3FOEJNFOUPVOJEBEFT Vermelhas
P DIPDPMBUF NFJP BNBSHP FN CBOIP (SBVEFEJmDVMEBEFNÏEJP 1PS1SJTDJMB%FTDPWJ
NBSJB
BDSFTDFOUF PT EFNBJT JOHSF 5FNQPEFQSFQBSPIPSBFNJOVUPT
EJFOUFT F NJTUVSF CFN 3FTFSWFP 3FOEJNFOUPQPSÎÜFT
3FDIFJP#SBODPo%FSSFUBPDIPDPMB Ingredientes (SBVEFEJmDVMEBEFGÈDJM
UFCSBODPFNCBOIPNBSJB
BDSFTDFO tSFDFJUBEFNBTTBCÈTJDBQBSBCPNCB 5FNQPEFQSFQBSPNJOVUPT
UF P SFTUBOUF EPT JOHSFEJFOUFT F NJT tMBUBEFMFJUFDPOEFOTBEP
UVSF3FTFSWFP3FDIFJPEF.PSBOHP t$IPDPMBUFCSBODPGSBDJPOBEPEFSSFUJEP Ingredientes
o %FSSFUB P DIPDPMBUF CSBODP FN PTVmDJFOUF
QBSBDPCSJS tHEFTPSWFUFEFDSFNF
CBOIPNBSJB
KVOUFPDSFNFEFMFJUFF t$IPDPMBUFBPMFJUFGSBDJPOBEPEFSSFUJEP tHEFGSVUBTWFSNFMIBTGSFTDBT
BHFMFJBEFNPSBOHPFNJTUVSF(FMFJB PTVmDJFOUF
QBSBEFDPSBS tHEFQPMQBEFGSVUBTWFSNFMIBT
EF#SJMIPo-FWFUPEPTPTJOHSFEJFO tHEFBÎÞDBS
UFTBPGPHPNÏEJPFNJTUVSFCFNQPS
Preparo tHEFTVTQJSPT
BQSPYJNBEBNFOUF
NJOVUPT PV BUÏ 1SFQBSF NBTTB CÈTJDB QBSB CPNCB DPO
GJDBSUSBOTQBSFOUF%FJYFBFTGSJBSBO GPSNF BT JOTUSVÎÜFT EB SFDFJUB CÈTJDB F Preparo
UFTEFVUJMJ[ÈMB.POUBHFNo$PSUFB SFTFSWFB&ORVBOUPJTTP
DPMPRVFPMFJUF
'BÎBVNBDBMEBDPNBQPMQBEFGSVUBTF
NBTTBFNGBUJBTEFDNEFFTQFTTVSB DPOEFOTBEPFNVNBQBOFMBEFQSFTTÍP
PBÎÞDBS-FWFBBPGPHPBUÏRVFEÐVNB
F SFTFSWFBT &OUÍP
FN BSPT SFEPO DVCSBP DPN ÈHVB
UBNQFB F MFWFB BP
EPT DPN DN EF EJÉNFUSP
DPMPRVF MFWFFOHSPTTBEB%FJYFBFTGSJBS
GPHP BMUP QPS DFSDB EF NJOVUPT BQØT
VNB DBNBEB EF NBTTB
VNB EF SF iMFWBOUBS GFSWVSBw 3FUJSFB EP GPHP F
DIFJPFTDVSP
VNBEFSFDIFJPDMBSPF EFJYF P QSFQBSP FTGSJBS DPNQMFUBNFOUF Montagem
VNBEFSFDIFJPEFNPSBOHP'JOBMJ[F &OUÍP
GBÎBVNDPSUFOBNBTTB
SFDIFJFB $PMPRVF P TPSWFUF OP GVOEP EB UBÎB
DPN B HFMFJB EF CSJMIP F MFWF BT UPS DPNPEPDFEFMFJUFDP[JEPFGFDIFB1PS DVCSBPDPNBDBMEB
BTGSVUBTGSFTDBT
NBJT
UJOIBTËHFMBEFJSBQPSIPSBT"OUFT mN
CBOIF B TVQFSG ÓDJF EBT CPNCBT OP TPSWFUFF
FOUÍP
mOBMJ[FDPNGSVUBTFTVT
EF TFSWJMBT
EFDPSFBT DPN VNB DF DIPDPMBUFCSBODPFEFDPSFBTDPNPDIP QJSPT-FWFPQBSGBJUBPGSFF[FSQPSNJ
SFKBFNDBMEB colate ao leite derretido. OVUPTFSFUJSFPTPNFOUFOBIPSBEFTFSWJS
9
DELÍCIAS ESPECIAIS
Preparo
Petit Gâteau Pudim de Iogurte $BMEBo$PMPRVFUPEPTPTJOHSFEJFOUFT
'PUP-VOB(BSDJB1SPEVÎÍP$MBS"TBSJBO"DFTTØSJPT1BVMB"MNFJEBF.%SBHPOFUUJ
QPSNJOVUPT4JSWBPEPDFDPNTPSWFUF
EFDSFNF%FDPSFPBHPTUP
*
Taça Supreme
1PS1SJTDJMB%FTDPWJ
3FOEJNFOUPQPSÎÜFT
(SBVEFEJmDVMEBEFGÈDJM
5FNQPEFQSFQBSPNJOVUPT
Ingredientes
tHEFEPDFEFMFJUF
tHEFDSFBNDIFFTF
tNMEFDSFNFEFMFJUFGSFTDP
tQBDPUFEFCJTDPJUPDIBNQBHOF
tYÓDBSBT EFDBGÏ
EFDBGÏGPSUF
tDPMIFSFT EFTPQB
EFMJDPSEFBNB
SFUUPPVEFDBDBV
Preparo
#BUB P DSFNF EF MFJUF GSFTDP FN QPOUP EF
DIBOUJMJ 3FTFSWFP %FQPJT
CBUB P DSFBN
DIFFTFDPNPEPDFEFMFJUFBUÏIPNPHFOFJ
[BS .JTUVSF P SFTVMUBEP BP DSFNF CBUJEP
+VOUFPMJDPSBPDBGÏ3FTFSWFP&NTFHVJEB
JOUFSDBMBOEPPDSFNFFPCJTDPJUPDIBNQBH
OF
KÈVNFEFDJEPOPDBGÏ
NPOUFBTPCSFNF
TBFNUBÎBT4JSWBPQSFQBSPCFNHFMBEP
10
Preparo
Brigadeiro )JESBUF B HFMBUJOB DPOGPSNF PSJFOUBÎÍP Salada de Frutas
Branco com EB FNCBMBHFN F SFTFSWFB #BUB UPEPT
PTJOHSFEJFOUFTOPMJRVJEJmDBEPSFBDSFT com Gengibre e
Calda de Banana DFOUF B HFMBUJOB IJESBUBEB F KÈ EJTTPMWJ
EB
1SFFODIBBTGPSNJOIBTEFDIPDPMBUF Mascarpone
1PS,BUZB.JDIFMMZOOF 1PS&MJ[BCFUI5FPEPSP
DPN B NPVTTF %FDPSF P DIPDPEPDF B
HPTUPFTJSWBPHFMBEP
3FOEJNFOUPQPSÎÜFT 3FOEJNFOUPUBÎBT
(SBVEFEJmDVMEBEFGÈDJM (SBVEFEJmDVMEBEFGÈDJM
5FNQPEFQSFQBSPNJOVUPT 5FNQPEFQSFQBSPNJOVUPT
*
Ingredientes do Brigadeiro Ingredientes
tMBUBEFMFJUFDPOEFOTBEP tNBOHB
tDBJYB H
EFDSFNFEFMFJUF tYÓDBSB EFDIÈ
EFNPSBOHPTQJDBEPT
tDPMIFS EFTPQB
EFNBSHBSJOB tLJXJ
tNBÎÍWFSEF
Ingredientes da Calda tGBUJBTEFBCBDBYJ
tYÓDBSB EFDIÈ
EFÈHVBRVFOUF
tYÓDBSB EFDIÈ
EFBÎÞDBS
Panna Cotta de tNBSBDVKÈT BQFOBTBQPMQB
tDBSBNCPMB
tCBOBOBTQSBUBFNSPEFMBT Baunilha com Calda tDPMIFS EFTPQB
EFHFOHJCSFSBMBEP
tDPMIFSFT EFTPQB
EFRVFJKP
1PS3FOBUP1JSFT
Preparo NBTDBSQPOF
#SJHBEFJSPo&NVNBQBOFMBEFGVOEP 3FOEJNFOUPQPSÎÜFT tDPMIFSFT EFTPQB
EFBÎÞDBS
HSPTTP
DPMPRVF UPEPT PT JOHSFEJFOUFT (SBVEFEJmDVMEBEFGÈDJM tDBOFMBFNQØBHPTUP
F DP[JOIFPT FN GPHP CBJYP BUÏ PCUFS 5FNQPEFQSFQBSPIPSBT tQFEBDJOIPTEFNPSBOHPFGBUJBT
VNDSFNF%FTMJHVFPGPHPFSFTFSWFP EFLJXJQBSBEFDPSBS
QBSB FTGSJBS $BMEB o &N VN QBOFMB
Ingredientes
FN GPHP CBJYP
EFSSFUB P BÎÞDBS BUÏ tNMEFDSFNFEFMFJUFGSFTDP Preparo
RVF FMF GJRVF DPN VNB DPS DBSBNFMJ tDPMIFSFT EFTPQB
EFBÎÞDBS %FTDBTRVF B NBOHB
P LJXJ F B NBÎÍ
[BEB$PMPRVFBTCBOBOBTFBDSFTDFOUF tGPMIBTEFHFMBUJOBTFNTBCPS 1JRVF UPEBT BT GSVUBT
JODMVTJWF P NP
B ÈHVB RVFOUF BPT QPVDPT
BUÏ GPSNBS tNMEFÈHVBHFMBEB SBOHP
PBCBDBYJFBDBSBNCPMB$PMPRVF
VNB DBMEB .POUBHFN o $PMPRVF P tDPMIFS EFDIÈ
EFFTTÐODJBEFCBVOJMIB BT GSVUBT QJDBEBT FN VN SFDJQJFOUF
CSJHBEFJSP OBT UBDJOIBT F
TPCSF FMF
B NFYB CFN F SFTFSWF .JTUVSF B QPMQB
calda de banana. Ingredientes da Calda EF NBSBDVKÈ DPN DPMIFSFT EF TPQB
tHEFBNPSB GSFTDBPVDPOHFMBEB
EF BÎÞDBS F NJTUVSF ËT GSVUBT QJDBEBT
*
tHEFNPSBOHP GSFTDPPVDPOHFMBEP
BDSFTDFOUBOEP UBNCÏN P HFOHJCSF SB
tDPMIFSFT EFTPQB
EFBÎÞDBS MBEP.JTUVSFCFN%JTQPOIBBNJTUVSB
tDPMIFS EFDIÈ
EFFTTÐODJBEFCBVOJMIB FN UBÎBT F SFTFSWF&N VN SFDJQJFOUF
ËQBSUF
DPMPRVFPRVFJKPNBTDBSQPOF
Chocodoce Preparo
%FJYF BT GPMIBT EF HFMBUJOB IJESBUBOEP
BDSFTDFOUFDPMIFS EFTPQB
EFBÎÞDBS
FNJTUVSFTVBWFNFOUF$PMPRVFQFRVF
de Maracujá OBÈHVBHFMBEB&ORVBOUPJTTP
DPMPRVF
P DSFNF EF MFJUF GSFTDP F P BÎÞDBS FN
OBT QPSÎÜFT TPCSF B TBMBEB EF GSVUBT
OBT UBÎBT 1PMWJMIF B DBOFMB F EFDPSF
1PS1SJTDJMB%FTDPWJ DPNVNNPSBOHPFVNBGBUJBEFLJXJ
VNBQBOFMB-FWFBBPGPHPFEFTMJHVFP
$POTFSWFFNHFMBEFJSBBUÏPNPNFOUP
3FOEJNFOUPQPSÎÜFT BTTJN RVF MFWBOUBS GFSWVSB "DSFTDFOUF
EFTFSWJS
(SBVEFEJmDVMEBEFNÏEJP BFTTÐODJBEFCBVOJMIB&TQSFNBBHFMB
5FNQPEFQSFQBSPIPSBFNJOVUPT UJOBDPNBTNÍPT
QBSBSFUJSBSPFYDFT
*
TPEFÈHVB%FQPJT
KVOUFBBPDSFNFF
Ingredientes NJTUVSFCFN$PMPRVFPDSFNFFNGPS
tHEFEPDFEFMFJUF NJOIBT PV UBÎBT &N TFHVJEB
MFWFP Ë
tYÓDBSB EFDIÈ
EFDSFNFEFMFJUF HFMBEFJSBQPSIPSBT1BSBBDBMEB
NJT
tYÓDBSB EFDIÈ
EFTVDPDPODFOUSBEP
EFNBSBDVKÈ
UVSF UPEPT PT JOHSFEJFOUFT F EFJYFPT
EFTDBOTBS QPS
BQSPYJNBEBNFOUF
USÐT
Flan de Laranja
1PS+VMJBOB"CCVE
tFOWFMPQFEFHFMBUJOBJODPMPSFTFNTBCPS IPSBT
UFNQPRVFMFWBQBSBBDBMEBmDBS
t$FTUJOIBTPVDPQJOIPTEFDIPDPMBUF QSPOUB 0CTFSWBÎÍP QBSB SFOEFS NBJT
3FOEJNFOUPQPSÎÜFT
QPEFNTFSGFJUPTFNGPSNJOIBTEF CBUBUVEPOPMJRVJEJmDBEPSDPNYÓDB (SBVEFEJmDVMEBEFGÈDJM
TJMJDPOFPVDPQJOIPTEFTDBSUÈWFJT
SBEFDIÈEFÈHVB 5FNQPEFQSFQBSPNJOVUPT
11
DELÍCIAS ESPECIAIS
Ingredientes Preparo OFWF'FJUPJTTP
BDSFTDFOUFPDSFNFQSF
tDPQPT BNFSJDBOP
EFTVDPEFMBSBOKB $BMEBEFWJOIPo$PMPRVFUPEPTPTJOHSF QBSBEPFNFYBDVJEBEPTBNFOUFDPNVNB
tDPMIFSFT EFTPQB
EFBNJEPEFNJMIP EJFOUFT FN VNB QBOFMB F MFWFB BP GPHP DPMIFS QBSB RVF BT DMBSBT OÍP QFSDBN B
tDPMIFSFT EFTPQB
EFBÎÞDBS CSBOEP
NFYFOEPBUÏFOHSPTTBS3FTFSWF BFSBÎÍP1BSBmOBMJ[BS
BEJDJPOFUBNCÏNB
tDPMIFS EFDIÈ
EFHFOHJCSFSBMBEP 'MBOo$PMPRVFBHFMBUJOBTFNTBCPSFN HFMBUJOB%FTQFKFPQSFQBSPFNUBÎBTJOEJ
tYÓDBSB EFDIÈ
EFDBTDBT VNB QBOFMB F BEJDJPOF B ÈHVB
NFYFOEP WJEVBJTFMFWFËHFMBEFJSBQPSIPSBT"P
EFMBSBOKBDPSUBEBTFNUJSBTmOBT TFNQSFQBSBIJESBUBSBHFMBUJOB-FWFBBP TFSWJS
DPMPRVFGPMIBTEFIPSUFMÍOBTUBÎBT
tYÓDBSB EFDIÈ
EFBÎÞDBS GPHPCBJYP
FNCBOIPNBSJB
QBSBEJTTPM QBSBEFDPSBS$BMEBo'FSWBEVBTYÓDBSBT
tYÓDBSB EFDIÈ
EFÈHVB WÐMB&TQFSFFTGSJBS#BUBOPMJRVJEJmDBEPS EF DIÈ
EF ÈHVB DPN GPMIBT EF IPSUFMÍ
PWJOIPUJOUP
PMFJUFDPOEFOTBEP
PDSFNF GSFTDP%FTQSF[FPIPSUFMÍFWPMUFPMÓRVJ
Preparo EFMFJUF
PTVDPEFVWBFBHFMBUJOBKÈEJTTPM EPQBSBPGPHPCBJYPDPNEVBTYÓDBSBT EF
&N VNB QBOFMB
DPMPRVF P TVDP EF MB WJEB%FTQFKFPQSFQBSPFNVNBGPSNBOP DIÈ
EFBÎÞDBS&TQFSFPBÎÞDBSEJMVJSQPS
SBOKB
P HFOHJCSF
P BNJEP EF NJMIP FTUJMPDBOBMFUB DPNYDN
VOUBEB DPNQMFUPFPDBMEPBERVJSJSVNBDPOTJT
F P BÎÞDBS -FWF BP GPHP CBJYP F NFYB DPNØMFPFDPNBMHVOTQJOHPTEFÈHVBF UÐODJB VN QPVDP NBJT mSNF QPOUP EF
CFN BUÏ FOHSPTTBS 'FJUP JTTP
SFUJSF EP MFWFBËHFMBEFJSBQPSRVBUSPIPSBTPVBUÏ mP
%FJYFBDBMEBOBHFMBEFJSBFSFHVFB
GPHP
EFTQFKFPQSFQBSPFNUBÎBTFMFWF FOEVSFDFS%FTFOGPSNFPnBOFEJTUSJCVB NPVTTFOBIPSBEFTFSWJS6NBEFMÓDJB
ËHFMBEFJSBQPS
OPNÓOJNP
EVBTIPSBT BDBMEBEFWJOIPQPSDJNB0CTFSWBÎÍP
DBTP OÍP UFOIB B GPSNB DBOBMFUB
VUJMJ
*
&ORVBOUPJTTP
OVNBQBOFMB
BEJDJPOFBT
DBTDBTEFMBSBOKBFÈHVBBUÏDPCSJMBTUP [FVNBGPSNBSFEPOEBEFBMVNÓOJPDPN
UBMNFOUF-FWFBPGPHPCBJYPFBHVBSEF DNEFEJÉNFUSP
MFWBOUBS GFSWVSB 3FUJSF EP GPHP F EFT
* Pavê vapt-vupt
QSF[FBÈHVB7PMUFBTDBTDBTEFMBSBOKB
BP GPHP CBJYP DPN P BÎÞDBS F YÓDBSB
EF DIÈ
EF ÈHVB F EFJYF QPS NBJT
NJOVUPT
BUÏ GPSNBS VNB DBMEB %FJYF de Sorvete
FTGSJBS F EFTQFKF TPCSF PT nBOT OP NP
NFOUPEFTFSWJS4JSWBHFMBEP
Mousse 1PS.ÈSDJBEF1BVMB
de Abacaxi 3FOEJNFOUPQPSÎÜFT
(SBVEFEJmDVMEBEFGÈDJM
12
Taça de Maçã DPOEFOTBEP
EFTVDPEFNBÎÍDPODFOUSBEP
tNBÎÍTHSBOEFTTFNTFNFOUFTFQJDBEBT Napolitano
Amorosa tNBÎÍTFNTFNFOUFT
EFTDBTDBEBF
QJDBEBQBSBEFDPSBS na Travessa
1PS#FUI(POEBSF[ 1PS&MJTBCFUI5FPEPSP
Preparo
3FOEJNFOUPQPSÎÜFT 3FOEJNFOUPQPSÎÜFT
$BMEBo&NVNBQBOFMB
DPMPRVFPYB
(SBVEFEJmDVMEBEFNÏEJP (SBVEFEJmDVMEBEFNÏEJP
SPQF EF HSPTFMIB F P BNJEP EF NJMIP
5FNQPEFQSFQBSPIPSBT 5FNQPEFQSFQBSPIPSBIPSBTEF
QSFWJBNFOUF EJTTPMWJEP OB ÈHVB -FWF
HFMBEFJSB
BNJTUVSBBPGPHPCBJYPFNFYBTFNQSF
Ingredientes da calda
BUÏFOHSPTTBS'FJUPJTTP
BDSFTDFOUFBHF
tYÓDBSBT EFDIÈ
EFYBSPQFEFHSPTF Ingredientes do Creme de baunilha
MIBPVEFVWB MBUJOBEFNPSBOHPFBHMVDPTFEFNJMIPF
tFOWFMPQF H
EFHFMBUJOB
tDPMIFS EFTPCSFNFTB
EFBNJEPEF NJTUVSFCFN%FTMJHVFPGPHPFSFTFSWF
FNQØTFNTBCPS
NJMIP QBSB FTGSJBS $SFNF EF NBÎÍ o )JESBUF tDPMIFSFT EFTPQB
EFÈHVB
tYÓDBSB EFDIÈ
EFÈHVB BHFMBUJOBJODPMPSOBÈHVBFEJTTPMWBFN FNUFNQFSBUVSBBNCJFOUF
tDBJYBEFHFMBUJOBFNQØTBCPSNPSBOHP CBOIPNBSJB3FTFSWF®QBSUF
CBUBOP tMBUB H
EFMFJUFDPOEFOTBEP
tDPMIFS EFTPQB
EFHMVDPTFEFNJMIP MJRVJEJmDBEPS BT NBÎÍT QJDBEBT
P MFJUF tMBUBEFDSFNFEFMFJUFTFNTPSPHFMBEP
PVNFM DPOEFOTBEP
PTVDPEFNBÎÍFBHFMBUJOB tDPMIFS EFDBGÏ
EFFTTÐODJBEFCBVOJMIB
EJTTPMWJEBBUÏPCUFSVNDSFNFIPNPHÐ
Creme de maçã OFP .POUBHFN o &N UBÎBT JOEJWJEV Creme de Morango
tFOWFMPQFTEFHFMBUJOBFNQØJODPMPS BJT
DPMPRVF VN QPVDP EF DBMEB
DVCSB tDPMIFSFT EFTPQB
EFNJTUVSBQBSB
FTFNTBCPS DPN P DSFNF EF NBÎÍ F MFWF P EPDF Ë MFJUFTBCPSNPSBOHP
tDPMIFSFT EFTPQB
EFÈHVBFNUFN HFMBEFJSBQPSDFSDBEFUSÐTIPSBT"OUFT tMBUBEFDSFNFEFMFJUFTFNTPSPHFMBEP
QFSBUVSBBNCJFOUF EFTFSWJS
EFDPSFDPNBTNBÎÍTQJDBEBT tYÓDBSB EFDIÈ
EFTPSWFUFTBCPS
tMBUBEFMFJUFDPOEFOTBEP F SFHVF P SFTUBOUF EB DBMEB QPS DJNB NPSBOHP
tMBUBT NFTNBNFEJEBEBMBUBEFMFJUF 4JSWBPEPDFHFMBEP
Creme de Chocolate
tHEFDIPDPMBUFNFJPBNBSHPQJDBEP
tMBUBEFDSFNFEFMFJUFTFNTPSPHFMBEP
tYÓDBSB EFDIÈ
EFTPSWFUFTBCPS
DIPDPMBUF
t3BTQBTEFDIPDPMBUFGBUJBEBTBHPTUP
QBSBEFDPSBS
Preparo
$SFNFEFCBVOJMIBo&NVNSFDJQJFO
UF
DPMPRVF B HFMBUJOB F IJESBUFB DPN
ÈHVB %JTTPMWB CFN
DPMPRVF FN VNB
QBOFMBFMFWFBBPGPHPNÏEJP%FJYFFN
CBOIPNBSJB BUÏ RVF mRVF DPNQMFUB
NFOUFEFSSFUJEB/PMJRVJEJmDBEPS
CBUB
B HFMBUJOB EJTTPMWJEB DPN P MFJUF DPO
EFOTBEP
P DSFNF EF MFJUF F B FTTÐODJB
EFCBVOJMIBBUÏPCUFSVNBNJTUVSBCFN
DSFNPTB5SBOTmSBBQBSBVNSFGSBUÈSJP
NÏEJP F GVOEP EF
BQSPYJNBEBNFOUF
DNEFBMUVSBFSFTFSWFBOBHFMBEFJ
'PUP-VOB(BSDJB1SPEVÎÍP.BSMZ"SOBVE
SBQPSNJOVUPT$SFNFEFNPSBOHP
o#BUBOPMJRVJEJmDBEPSBNJTUVSBQBSB
MFJUF TBCPS NPSBOHP
P DSFNF EF MFJUF
F P TPSWFUF BUÏ GPSNBS VN DSFNF IP
NPHÐOFP %FTQFKFP TPCSF P DSFNF EF
CBVOJMIB KÈ HFMBEP 7PMUF B SFTFSWBS OP
GSFF[FS QPS NJOVUPT
QBSB RVF mRVF
CFNDPOTJTUFOUF$SFNFEFDIPDPMBUFo
&N VN SFGSBUÈSJP
DPMPRVF P DIPDPMBUF
NFJP BNBSHP -FWFP BP NJDSPPOEBT
13
DELÍCIAS ESPECIAIS
QPS
BQSPYJNBEBNFOUF
EPJT NJOVUPT OPGPSNBUPEFDBOBMFUB YDN
VO
4F EFTFKBS
EFSSFUB P DIPDPMBUF FN CB UBEB DPN ØMFP F BMHVOT QJOHPT EF ÈHVB
OIPNBSJB'FJUPJTTP
KVOUFPBPDSFNF F MFWFB Ë HFMBEFJSB QPS IPSBT PV BUÏ
EF MFJUF
BEJDJPOF P TPSWFUF F
DPN VN FOEVSFDFS%FTFOGPSNFPnBOFDVCSBP
HBSGP
NJTUVSF CFN &TQBMIF B NJTUVSB DPN P NPMIP [BCBJPOF %FDPSF P QSBUP
TPCSFPDSFNFEFNPSBOHP
EFDPSFDPN DPNHSÍPTEFDBGÏBHPTUP
SBTQBT EF DIPDPMBUF F MFWF Ë HFMBEFJSB
*
QPSEVBTIPSBTBOUFTEFTFSWJS
* Escondidinho
Flan de Café com Romeu
Molho Zabaione e Julieta
1PS.ÈSDJB#BSHB 1PS+VMJBOB"CCVE
3FOEJNFOUPQPSÎÜFT 3FOEJNFOUPQPSÎÜFT
(SBVEFEJmDVMEBEFGÈDJM (SBVEFEJmDVMEBEFNÏEJP
5FNQPEFQSFQBSPNJOVUPT 5FNQPEFQSFQBSPIPSBT
14
tDPMIFS EFDBGÏ
EFFTTÐODJBEFCBVOJMIB
Salada de
'PUP%JBOB'SFJYP1SPEVÎÍP.BSMZ"SOBVE
Recheio
Preparo
%JWJEBPDSFNFEFMFJUFFNEVBTQPSÎÜFT
EFDSFNF
EJTUSJCVBBTGSVUBTQJDBEBTFN
WPMUB F DVCSB DPN B DBMEB %FDPSF DPN
CPMJOIBTEFNFMBODJBFTJSWBFNTFHVJEB *
6NB EFWF TFS NJTUVSBEB DPN P BÎÞDBS Delícia de Creme,
F MFWBEB QBSB SFGSJHFSBS " PVUSB EFWF TFS
MFWBEBQBSBDP[JOIBSFNGPHPCBJYP QBSB
OÍPGFSWFS
DPNBTSBTQBTEFMJNÍP)JESBUF * Gelatina de
Morango e Maçã
BGPMIBEFHFMBUJOBOBÈHVBGSJBFMFWFQBSB
EJTTPMWFSOPGPHPCBJYP
FNCBOIPNBSJB
Torta com Iogurte 1PS5BJT'FSOBOEFT
TFN EFJYBS GFSWFS .JTUVSF B HFMBUJOB BP 1PS&MJTBCFUI5FPEPSP
DSFNF EF MFJUF BRVFDJEP F EFJYF FTGSJBS 3FOEJNFOUPQPSÎÜFT
2VBOEP B NJTUVSB FTUJWFS GSJB
BDSFTDFOUF 3FOEJNFOUPQPSÎÜFT (SBVEFEJmDVMEBEFNÏEJP
BPVUSBNFUBEFEPDSFNFEFMFJUFRVFFT (SBVEFEJmDVMEBEFGÈDJM 5FNQPEFQSFQBSPNJOVUPT
UBWBOBHFMBEFJSB.PMIFBTGPSNJOIBTEF 5FNQPEFQSFQBSPNJOVUPT
EPDFDPNÈHVB
EFTQFKFBNJTUVSBFMFWFË Ingredientes do Creme branco
HFMBEFJSBBUÏmDBSCFNmSNF$BMEBo&N Ingredientes do Creme de baunilha tYÓDBSB EFDIÈ
EFMFJUFDPOEFOTBEP
VNBQBOFMB
MFWFPTJOHSFEJFOUFTEBDBMEB tDPQP H
EFJPHVSUFOBUVSBM tDPMIFSFT EFTPQB
EFBNJEPEFNJMIP
QBSBDP[JOIBSFNGPHPCBJYP
NFYFOEPEF tHFNBTQBTTBEBTOBQFOFJSB tYÓDBSBT EFDIÈ
EFMFJUF
WF[FNRVBOEPQPSDFSDBEFNJOVUPTPV tDPMIFSFT EFTPQB
EFBNJEPEFNJMIP tHFNBTQFOFJSBEBT
BUÏBDBMEBFOHSPTTBS%FJYFFTGSJBSFTJSWB tYÓDBSBT EFDIÈ
EFMFJUFJOUFHSBM tYÓDBSB EFDIÈ
EFDSFNFEFMFJUF
TPCSFBQBOOBDPUUBKÈEFTFOGPSNBEB tMBUBEFMFJUFDPOEFOTBEP TFNTPSP
15
DELÍCIAS ESPECIAIS
Gelatina de morango
tFOWFMPQFTEFHFMBUJOBFNQØTBCPS
NFCSBODPFNUBÎBTJOEJWJEVBJT
DVCSB
DPNPTDVCJOIPTEFHFMBUJOBFGJOBMJ[F Cestinha de
NPSBOHP
tYÓDBSB EFDIÈ
EFÈHVBGFSWFOUF
DPNPQVSÐEFNBÎÍ/BIPSBEFTFS
WJS
EFDPSFDPNDIBOUJMMJFEFJYFOB Chocolate
tYÓDBSB EFDIÈ
EFÈHVBGSJB HFMBEFJSBBUÏPNPNFOUPEFTFSWJS
Recheada com
Purê de maçã Sorvete
tNBÎÍTTFNDBTDBFQJDBEBT
tYÓDBSB EFDIÈ
EFBÎÞDBS
* 1PS"MJDF3PTTJ
3FOEJNFOUPQPSÎÜFT
Cobertura
tYÓDBSBT EFDIÈ
EFDIBOUJMMJ Queijo Petit Suisse (SBVEFEJmDVMEBEFNÏEJP
5FNQPEFQSFQBSPNJOVUPT
1PS&MJTBCFUI5FPEPSP
Preparo Ingredientes da Cestinha de chocolate
$SFNFCSBODPo&NVNBQBOFMB
DP 3FOEJNFOUPQPSÎÜFT
tHEFDPCFSUVSBGSBDJPOBEBEF
MPRVFPMFJUFDPOEFOTBEP
PBNJEPEF (SBVEFEJmDVMEBEFGÈDJM
DIPDPMBUF
NJMIP
PMFJUFFBTHFNBTQFOFJSBEBTF 5FNQPEFQSFQBSPNJOVUPT
BPMFJUFPVNFJPBNBSHP
MFWFBPGPHPNÏEJP
NFYFOEPTFNQSF t'PSNBEFTJMJDPOFFNGPSNBUPEFDFTUB
BUÏDPNFÎBSBFOHSPTTBS DFSDBEF Ingredientes
NJOVUPTEFQPJT
%FTMJHVFPGPHP
tMBUBEFMFJUFDPOEFOTBEP
Recheio
EFJYFFTGSJBSFBEJDJPOFPDSFNFEF tMBUBEFDSFNFEFMFJUFTFNTPSP tMJUSPTEFTPSWFUFEFDIPDPMBUFCSBODP
MFJUF(FMBUJOBEFNPSBOHPo%JTTPMWB tDPQP H
EFJPHVSUFOBUVSBM
BHFMBUJOBFNYÓDBSB EFDIÈ
EFÈHVB tFOWFMPQFEFTVDPJOTUBOUÉOFPEF Farofa
GFSWFOUF
NJTUVSFFBDSFTDFOUFBÈHVB NPSBOHP tYÓDBSB EFDIÈ
EFCJTDPJUPNBJTFOB
GSJB'FJUPJTTP
EJTUSJCVBBHFMBUJOBFN t.PSBOHPTBHPTUPQBSBEFDPSBS USJUVSBEP
VNBUSBWFTTBFMFWFËHFMBEFJSBQPS tYÓDBSB EFDIÈ
EFDBTUBOIBEFDBKV
BIPSBT2VBOEPGJDBSDPOTJTUFOUF
Preparo USJUVSBEB
DPSUFBFNDVCPTQFRVFOPT1VSÐEF /P MJRVJEJmDBEPS
CBUB UPEPT PT JOHSF tYÓDBSB EFDIÈ
EFMFJUFFNQØ
NBÎÍo$PMPRVFBNBÎÍFPBÎÞDBSFN EJFOUFTQPSBQSPYJNBEBNFOUFDJODPNJ tDPMIFS EFTPQB
EFNBOUFJHBTFNTBM
VNBQBOFMBFMFWFBPGPHPCBJYP
NF OVUPT%JTUSJCVBPDSFNFPCUJEPFNUBÎBT derretida
YFOEPTFNQSFQPSDFSDBEFNJOVUPT PVFNVNSFDJQJFOUFFEFJYFOBHFMBEFJ tEFYÓDBSB EFDIÈ
EFBÎÞDBS
PVBUÏGPSNBSVNQVSÐ3FTFSWFQBSB SBBUÏFOEVSFDFS2VBOEPTFSWJS
EFDPSF
FTGSJBS.POUBHFNo%JTUSJCVBPDSF DPNNPSBOHPTGSFTDPT Calda de Chocolate quente
tHEFDIPDPMBUFNFJPBNBSHPEFSSFUJEP
'PUP'FSOBOEB7FOÉODJP1SPEVÎÍP*SFOF-PQFTF4ÙOJB-PQFT
tDPMIFS EFTPQB
EFNBSHBSJOBTFNTBM
tDPMIFSFT EFTPQB
EFHMJDPTFEFNJMIP
tDPMIFSFT TPQB
EFBÎÞDBS
tYÓDBSB EFDIÈ
EFMFJUFRVFOUF
Preparo
$FTUJOIBo%FSSFUBBDPCFSUVSBGSBDJPOB
EB OP NJDSPPOEBT FN QPUÐODJB NÏEJB
NFYFOEPBDBEBTFHVOEPTBUÏEFSSFUFS
UPUBMNFOUF $PN P DIPDPMBUF
QSFFODIB
BDBWJEBEFEBGPSNBEFTJMJDPOFBUÏPMJ
NJUFJOEJDBEP
FODBJYFBQBSUFnFYÓWFMF
B UFSDFJSB QBSUF EB GPSNB
QSFTTJPOBOEP
BUÏ P DIPDPMBUF QSFFODIFS UPEP P FTQB
ÎP'FJUPJTTP
WJSFBFMFWFBËHFMBEFJSB
BUÏ mDBS PQBDB 3FUJSF F EFTFOGPSNFB
'BSPGB o &N VN SFDJQJFOUF
NJTUVSF UP
EPT PT JOHSFEJFOUFT $BMEB o %FSSFUB P
DIPDPMBUFNFJPBNBSHPOPNJDSPPOEBT
FN QPUÐODJB NÏEJB &N TFHVJEB
BDSFT
DFOUFBHMJDPTFEFNJMIPFBNBSHBSJOBF
NJTUVSFCFN'FJUPJTTP
DPMPRVFBNJTUV
SBFNVNBQBOFMBFKVOUFPMFJUFRVFOUFF
PBÎÞDBS%FJYFGFSWFS
FNGPHPCBJYP
QPS
16
NJOVUPT3FUJSFEPGPHP.POUBHFNo
$PMPRVF CPMBT EF TPSWFUF OP DFOUSP EB
QJEBNFOUF%FTQFKFBNJTUVSBFNVNSF
DJQJFOUF
BDSFTDFOUFPDIBOUJMJFNFYBMF Quindim de
DFTUJOIBEFDIPDPMBUF
QPMWJMIFBGBSPGBF
SFHVFDPNBDBMEBRVFOUF
WFNFOUF1PSmN
EJTUSJCVBBNPVTTFOBT
GPSNJOIBT
TPCSF B HFMBUJOB DPN P LJXJ
Maracujá
FMFWFPEPDFËHFMBEFJSBQPSDFSDBEF 1PS1SJTDJMB%FTDPWJ
*
IPSBT%FTFOGPSNFOBIPSBEFTFSWJS
3FOEJNFOUPVOJEBEFT
(SBVEFEJmDVMEBEFNÏEJP
*
5FNQPEFQSFQBSPIPSB
Mousse de Ingredientes
*
tMJNÍP TVNP
$BMEBo$PSUFBTNBOHBTFCBUBOPMJRVJ
tYÓDBSB EFDIÈ
EFDIBOUJMJ EJmDBEPSDPNBÈHVBFPBÎÞDBS-FWFBP
tØMFPQBSBVOUBSBTGPSNJOIBT GPHP CBJYP QBSB BQVSBS QPS
BQSPYJNB
Preparo EBNFOUF
NJOVUPT F
FOUÍP
NJTUVSF P
&N VNB QBOFMB
NJTUVSF B HFMBUJOB TB
CPSNFMBODJBDPNYÓDBSBT EFDIÈ
EF
$PJOUSFBV$SFNFo#BUBBTNBOHBTOP
MJRVJEJmDBEPSFSFTFSWF#BUBPDSFNFEF
Mousse de
ÈHVBFNUFNQFSBUVSBBNCJFOUFFMFWFBP
GPHP CBJYP
NFYFOEP TFNQSF BUÏ EJTTPM
MFJUFFNQPOUPEFDIBOUJMJFSFTFSWF#BUB
BTDMBSBTFNQPOUPEFOFWF'BÎBVNBDBM
Chocolate
WFS3FTFSWFYÓDBSB EFDIÈ
EBNJTUVSB
PCUJEB&OUÍP
FNGPSNJOIBTJOEJWJEVBJT
EBFNQPOUPEFmP
EFTQFKFTPCSFBTDMB Branco e Limão
SBTFCBUBBUÏFTGSJBS%JTTPMWBBHFMBUJOBOB 1PS,BUZB.JDIFMMZOF
VOUBEBTDPNØMFP
EJTUSJCVBVNBGBUJBEF QPMQBEFNBOHB TFFTUJWFSNVJUPHSPTTB
LJXJ
DVCSB DPN B HFMBUJOB SFTFSWBEB F BDSFTDFOUFVNQPVDPEFÈHVB
+VOUFBQPM 3FOEJNFOUPQPSÎÜFT
MFWFBPGSFF[FSQPSDFSDBEFNJOVUPT® QBËTDMBSBT1PSÞMUJNP
BHSFHVFPDIBOUJMJ (SBVEFEJmDVMEBEFGÈDJM
QBSUF
IJESBUFBHFMBUJOBTFNTBCPSDPN EFMJDBEBNFOUF%FTQFKFOBTUBÎBT 5FNQPEFQSFQBSPNJOVUPT
DPMIFSFT TPQB
EFÈHVBFNUFNQFSBUVSB UFNQPEFHFMBEFJSB
BNCJFOUF
KVOUFBBPSFTUBOUFEBHFMBUJOB Ingredientes da Mousse
EF NFMBODJB NPSOB RVF mDPV OB QBOFMB tHEFDIPDPMBUFCSBODPQJDBEP
F NJTUVSF BUÏ EJTTPMWFS DPNQMFUBNFOUF tDBJYJOIBEFDSFNFEFMFJUFTFNTPSP
'FJUP JTTP
CBUB OP MJRVJEJmDBEPS P MFJUF tDPMIFSFT EFTPQB
EFMFJUFDPOEFOTBEP
DPOEFOTBEP
B NFMBODJB FN DVCPT F P tDPMIFSFT EFTPQB
EFMJDPSEFNBSVMB
DSFNF EF MFJUF "DSFTDFOUF BT HFMBUJOBT tYÓDBSBT EFDIÈ
EFDIBOUJMJCBUJEP
NJTUVSBEBTFPTVNPEFMJNÍPFCBUBSB
17
DELÍCIAS ESPECIAIS
Creme de Limão
tMBUBEFMFJUFDPOEFOTBEP
OP MJRVJEJmDBEPS
BDSFTDFOUF P SFTUBOUF
EPT JOHSFEJFOUFT F CBUB QPS NJOVUPT Spumoni
tYÓDBSB EFDIÈ
EFTVDPEFMJNÍP %FTQFKF B NJTUVSB PCUJEB QPS DJNB EB 1PS/JDF1PSUP
HFMBUJOB KÈ FOEVSFDJEB F SFUPSOF Ë HF
Preparo MBEFJSB BUÏ mDBS HFMBEB F mSNF 3FUJSF 3FOEJNFOUPQPSÎÜFT
.PVTTFo%FSSFUBPDIPDPMBUFOPNJDSP B GPSNB EB HFMBEFJSB
NFSHVMIF B QBSUF (SBVEFEJmDVMEBEFGÈDJM
POEBT PV FN CBOIPNBSJB F BEJDJPOF P FYUFSOBFNÈHVBRVFOUFFWJSFBFNVN 5FNQPEFQSFQBSPNJOVUPT
DSFNFEFMFJUF
PMFJUFDPOEFOTBEPFPMJDPS QSBUPQBSBEFTFOGPSNBS
EFNBSVMB.JTUVSFCFNFBDSFTDFOUF
QPS Ingredientes
mN
P DIBOUJMJ CBUJEP 3FTFSWF $SFNF EF tFOWFMPQFEFHFMBUJOBFNQØTBCPS
MJNÍPo.JTUVSFPTJOHSFEJFOUFTBUÏPCUFS NFMBODJB H
* TFNBÎÞDBS
tMBUBEFDSFNFEFMFJUFTFNTPSP
tDPMIFSFT EFTPQB
EFBÎÞDBS
tYÓDBSBT EFDIÈ
EFNFMBODJBDPSUBEB
Pudim de Frutas FNDVCPT
1PS"MJDF3PTTJ Pavê de Cocada tNFMBODJBDPSUBEBFNCPMJOIBTQBSB
decorar
1PS/JDF1PSUP
3FOEJNFOUPQPSÎÜFT tGPMIBTEFIPSUFMÍQBSBEFDPSBS
(SBVEFEJmDVMEBEFGÈDJM 3FOEJNFOUPQPSÎÜFT
5FNQPEFQSFQBSPIPSBFNJOVUPT Preparo
(SBVEFEJmDVMEBEFGÈDJM
%JTTPMWBBHFMBUJOBEFNFMBODJBOBÈHVB
5FNQPEFQSFQBSPNJOVUPT
Ingredientes da Gelatina NPSOB &N TFHVJEB
IJESBUF B HFMBUJ
tQBDPUFTEFHFMBUJOBTBCPSBCBDBYJ OB TFN TBCPS DPN B ÈHVB FN UFNQF
Ingredientes
tFYÓDBSBT EFDIÈ
EFÈHVBmMUSBEB SBUVSB BNCJFOUF F KVOUF Ë HFMBUJOB EF
tYÓDBSB EFDIÈ
EFDPDPGSFTDPSBMBEP
tYÓDBSB EFDIÈ
EFBÎÞDBS NFMBODJB
NJTUVSBOEP BUÏ EJTTPMWFS PT
HSPTTP
tFOWFMPQFEFHFMBUJOBFNQØTFNTBCPS QØTDPNQMFUBNFOUF&OUÍP
CBUBOPMJ
tMBUBEFMFJUFDPOEFOTBEP
e incolor RVJEJGJDBEPSPTVDPEFNFMBODJBDPNP
tDSBWPTEBÓOEJB
tNBSHBSJOBTFNTBM PTVmDJFOUF
QBSB DSFNF EF MFJUF %FQPJT
BDSFTDFOUF BT
tMBUBEFDSFNFEFMFJUFTFNTPSP
VOUBS HFMBUJOBT EJTTPMWJEBT
P BÎÞDBS F CBUB
tYÓDBSB EFDIÈ
EFMFJUF
tLJXJ
NPSBOHP
DFSFKBFVWBBHPTUP MFWFNFOUF %FTMJHVF P BQBSFMIP
EJT
tDPMIFSFT EFTPQB
EFMFJUFEFDPDP
USJCVB PT DVCPT EF NFMBODJB FN UBÎBT
tQBDPUFEFCJTDPJUPUJQPDIBNQBOIF
Pudim FEFTQFKFPDPOUFÞEPEPMJRVJEJGJDBEPS
tDPDPFNnPDPT PTVmDJFOUF
QBSB
tMBUBEFMFJUFDPOEFOTBEP QPSDJNB-FWFPEPDFËHFMBEFJSBQPS
decorar
tWJESPEFMFJUFEFDPDP NM
OPNÓOJNP
IPSBTF
OPNPNFOUPEF
tBSBCFTDPTEFDIPDPMBUF PTVmDJFOUF
tDBJYBEFDSFNFEFMFJUF TFSWJS
EFDPSFBTUBÎBTDPNCPMJOIBTEF
QBSBEFDPSBS
tDPMIFS EFTPQB
EFHFMBUJOBFNQØ NFMBODJBFGPMIBTEFIPSUFMÍ
TFNTBCPS Preparo
*
tFYÓDBSBEFÈHVBmMUSBEB &NVNBQBOFMB
MFWFBPGPHPNÏEJPPMFJ
UFDPOEFOTBEP
PTDSBWPTFPDPDPSBMBEP
Preparo .FYB CFN BUÏ DPNFÎBS B EFTHSVEBS EB
(FMBUJOB o &N VNB QBOFMB
DPMPRVF QBOFMB3FUJSFEPGPHP
BDSFTDFOUFPDSF
B ÈHVB P BÎÞDBS
B HFMBUJOB EF BCBDB
YJ F B HFMBUJOB TFN TBCPS -FWF BP GPHP
NFEFMFJUFFNFYB%FJYFFTGSJBS.JTUVSF
PMFJUFDPNPMFJUFEFDPDPFSFTFSWF'BÎB
Creme de Laranja
NÏEJP
NFYFOEP BUÏ GFSWFS %FTMJHVF
P GPHP F EFJYF FTGSJBS CFN "SSVNF BT
B NPOUBHFN EP QBWÐ FN VN SFGSBUÈSJP
PVFNUBÎBT$PMPRVFVNBQPSÎÍPEBDP
com Geleia de
GSVUBT FN VNB GPSNB EF TVB QSFGFSÐO
DJB
MFWFNFOUF VOUBEB DPN NBSHBSJOB
DBEBOPGVOEP
QBTTFPTCJTDPJUPTSBQJEB
NFOUFOBNJTUVSBEFMFJUFFJOUFSDBMFDB
Laranja
1PS&EJMWÉOJB3FJT
DPMPRVF B HFMBUJOB EFMJDBEBNFOUF F BPT NBEBTEFDPDBEBDPNCJTDPJUPT5FSNJOF
QPVDPTFMFWFËHFMBEFJSBBUÏFOEVSFDFS DPNVNBDBNBEBEFDPDBEB
DVCSBDPN 3FOEJNFOUPQPSÎÜFT
1VEJN o %JTTPMWB B HFMBUJOB DPOGPSNF P DPDP SBMBEP FN nPDPT F EFDPSF DPN (SBVEFEJmDVMEBEFGÈDJM
BTJOTUSVÎÜFTEBFNCBMBHFN$PMPRVFB BSBCFTDPTEFDIPDPMBUF 5FNQPEFQSFQBSPIPSB
18
UFNQPEFHFMBEFJSB BQSJNFJSBEFDSFNFFBÞMUJNBEFHFMFJB
Ingredientes do Creme de laranja .BOUFOIBOBHFMBEFJSBF
OBIPSBEFTFS
tNMEFTVDPEFMBSBOKB WJS
EFDPSFDPNSBTQBTEFMBSBOKB
tYÓDBSB EFDIÈ
EFBÎÞDBS
*
tDPMIFSFT EFTPQB
EFBNJEPEFNJMIP
tNMEFÈHVB
tNMEFDSFNFEFMFJUF
tSBTQBTEFMBSBOKBQBSBEFDPSBS Papaia
Geleia de laranja Nuvem Gelada com Cassis
tLHEFMBSBOKB 1PS&MJTBCFUI5FPEPSP 1PS,BUZB.JDIFMMZOF
tÈHVB PTVmDJFOUF
QBSBDP[JOIBS
tLHEFBÎÞDBS 3FOEJNFOUPQPSÎÜFT 3FOEJNFOUPQPSÎÜFT
(SBVEFEJmDVMEBEFNÏEJP (SBVEFEJmDVMEBEFGÈDJM
Preparo 5FNQPEFQSFQBSPIPSBT 5FNQPEFQSFQBSPNJOVUPT
$SFNFEFMBSBOKBo$PMPRVFPTVDPEFMB UFNQPEFHFMBEFJSB
SBOKBFPBÎÞDBSFNVNBQBOFMBFMFWFBP Ingredientes
GPHPNÏEJPBUÏGFSWFS®QBSUF
EJTTPMWBP tFOWFMPQFEFHFMBUJOBTBCPSDFSFKB Ingredientes
BNJEP EF NJMIP OB ÈHVB F BDSFTDFOUFP tFOWFMPQFEFHFMBUJOBTFNTBCPSF tMBUBEFMFJUFDPOEFOTBEP
BPTVDPEFMBSBOKB
NFYFOEPTFNQSFBUÏ incolor tNBNÍPQBQBJBDPSUBEPFTFNDBSPÎP
FOHSPTTBS 3FUJSF EP GPHP
BDSFTDFOUF P tDPQPEFJPHVSUFOBUVSBMEFTOBUBEP tMBUBEFDSFNFEFMFJUFTFNTPSP
DSFNFEFMFJUFFNJTUVSFCFN(FMFJBEF tYÓDBSB EFDIÈ
EFÈHVBmMUSBEB tYÓDBSB EFDIÈ
EFDIBOUJMJBHPTUP
MBSBOKBo-BWFBTMBSBOKBT
FOYVHVFBTF tYÓDBSB EFDIÈ
EFBÎÞDBSSFmOBEP tFOWFMPQFEFHFMBUJOBTFNTBCPS
SBMFBT QBSB SFUJSBS B DBTDB mOB &OUÍP
tMJDPSEFDBTTJTBHPTUP
DPSUFBT FN RVBUSP QBSUFT
DPMPRVFBT Preparo t'PMIBTEFIPSUFMÍQBSBEFDPSBS
FNVNBQBOFMBFDVCSBDPNÈHVB'FJUP 1SFQBSFBHFMBUJOBEFDFSFKBTFHVJOEPBT
JTTP
MFWFBTMBSBOKBTBPGPHPNÏEJPQBSB JOTUSVÎÜFTEBFNCBMBHFN$PMPRVFBFN Preparo
DP[JOIBS F
RVBOEP FTUJWFSFN NBDJBT UBÎBT PV FN VN SFGSBUÈSJP F MFWF QBSB /PMJRVJEJmDBEPS
CBUBPDSFNFEFMFJUF
F RVBTF TFN DBMEP
SFUJSFBT F QBTTF HFMBS QPS BQSPYJNBEBNFOUF IPSBT PMFJUFDPOEFOTBEP
PNBNÍPFBHFMBUJ
BT QFMP QSPDFTTBEPS &OUÍP
DPMPRVF P 1PMWJMIF B HFMBUJOB JODPMPS TPCSF B ÈHVB OBEJTTPMWJEBDPOGPSNFBTJOTUSVÎÜFTEB
QSFQBSP PCUJEP FN VNB QBOFMB
KVOUF P QBSB IJESBUBS F MFWF BP GPHP CBJYP
FN FNCBMBHFN $PMPRVF P DSFNF FN VNB
BÎÞDBSFNJTUVSF1PSmN
MFWFBQBOFMB CBOIPNBSJB
QBSB EJTTPMWFS /P MJRVJ UJHFMB F NJTUVSF EFMJDBEBNFOUF P DIBO
BPGPHPCSBOEP
NFYFOEPTFNQSFBUÏPC EJmDBEPS
CBUB B HFMBUJOB JODPMPS DPN P UJMJ -FWF Ë HFMBEFJSB QPS IPSBT 4JSWB
UFSQPOUPEFHFMFJB3FTFSWFQBSBFTGSJBS JPHVSUFFDPMPRVFBNJTUVSBTPCSFBHFMB EFDPSBEP DPN GPMIBT EF IPSUFMÍ F MJDPS
.POUBHFNo&NUBÎBTJOEJWJEVBJT
BMUFS UJOBKÈFOEVSFDJEB-FWFOPWBNFOUFQBSB EFDBTTJT
OFDBNBEBTEFHFMFJBFEFDSFNF
TFOEP HFMBSBUÏmDBSmSNF
*
'PUP%JBOB'SFJYP1SPEVÎÍP.BSMZ"SOBVE
Frozen de Morango
1PS.BSMZ"SOBVE
3FOEJNFOUPDPQPT
(SBVEFEJmDVMEBEFNÏEJP
5FNQPEFQSFQBSPIPSBT
Ingredientes
tDPQPTEFSFDFJUBCÈTJDBEFGSP[FO
TBCPSJPHVSUF
tYÓDBSB EFDIÈ
EFHFMFJBEFNPSBOHP
tNPSBOHPT
Preparo
/BCBUFEFJSB
CBUBBHFMFJB
PTNPSBOHPT
FBCBTFEFGSP[FOBUÏNJTUVSBSCFN-FWF
OPWBNFOUFBPGSFF[FSQPSIPSBT
BUÏm
DBSmSNFFDSFNPTP
19
DELÍCIAS ESPECIAIS
Preparo
Flan de Abacate &NVNBUJHFMB
NJTUVSFPTUSÐTQSJNFJSPT Doce de
1PS"MJDF3PTTJ JOHSFEJFOUFTF
RVBOEPmDBSDPNBDPO
TJTUÐODJBEFDSFNF
BDSFTDFOUFPDIBOUJMJ Creme Branco
3FOEJNFOUPQPSÎÜFT -FWFËHFMBEFJSBQPSNJOVUPTFTJSWB 1PS&MJ[BCFUI5FPEPSP
(SBVEFEJmDVMEBEFGÈDJM EFDPSBEP DPN QFEBÎPT EF VWB QBSB JO
5FNQPEFQSFQBSPNJOVUPT DSFNFOUBSPWJTVBMEBTNPVTTFT 3FOEJNFOUPQPSÎÜFT
(SBVEFEJmDVMEBEFNÏEJP
Ingredientes do Flan 5FNQPEFQSFQBSPIPSBT
tBCBDBUFNBEVSP
tEFYÓDBSB EFDIÈ
EFIPSUFMÍGSFTDB
QJDBEB * Ingredientes
tFOWFMPQFEFHFMBUJOBTBCPSUVUUJGSVUUJ
tFOWFMPQFEFHFMBUJOBTFNTBCPSF
tDPMIFS EFTPCSFNFTB
EFSBTQBTEF
MJNÍP Arco-íris de incolor
tYÓDBSB EFDIÈ
EFÈHVBmMUSBEB
t£EFYÓDBSB EFDIÈ
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tMBUBEFDSFNFEFMFJUFDPNTPSPFHFMBEP 1PS&MJ[BCFUI5FPEPSP tMBUBEFDSFNFEFMFJUFTFNTPSP
tFYÓDBSB EFDIÈ
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tFOWFMPQFEFHFMBUJOBFNQØTFN 3FOEJNFOUPQPSÎÜFT
TBCPSFJODPMPS (SBVEFEJmDVMEBEFGÈDJM Preparo
5FNQPEFQSFQBSPNJOVUPT &NVNSFGSBUÈSJP
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Calda de frutas Ingredientes DPMPSTPCSFBÈHVB
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tFOWFMPQFEFHFMBUJOBTBCPSVWB BNJTUVSBBPGPHPCBJYP
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tYÓDBSB EFDIÈ
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tFOWFMPQFEFHFMBUJOBTBCPSMJNÍP BUÏ EJTTPMWFS /P MJRVJEJmDBEPS
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tYÓDBSBT EFDIÈ
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tDPMIFSFT EFTPQB
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tFOWFMPQFEFHFMBUJOBTBCPSNPSBOHP CBUBQPSNJOVUP$PMPRVFFTTBNJTUVSB
Preparo
tWJESPEFMFJUFEFDPDP FNUBÎBTPVFNVNSFGSBUÈSJPFMFWFQBSB
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CBUB P BCB
tMBUBEFMFJUFDPOEFOTBEP HFMBSQPSIPSBT%JTTPMWBBHFMBUJOBEF
DBUF F P DSFNF EF MFJUF QPS NJOVUPT
tØMFP PTVmDJFOUF
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PBÎÞDBS
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VNSFDJQJFOUFFBDSFTDFOUFPDIBOUJMJCB DPNØMFP1SFQBSFBHFMBUJOBEFVWBDPN
UJEP$PMPRVFFNGPSNJOIBTFMFWFQBSB BQFOBTYÓDBSB EFDIÈ
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BHFMBEFJSBQPSIPSBT$BMEBEFGSVUBT F YÓDBSB EF DIÈ
EF ÈHVB GSJB
QBSB
o #BUB UPEPT PT JOHSFEJFOUFT OP MJRVJ GJDBSNBJTDPOTJTUFOUF'FJUPJTTP
EJWJEB
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SFDJQJFOUFËQBSUF
QBSBPTDPOWJEBEPTTF QSJNFJSBQBSUFOBGPSNB
MFWFQBSBHFMBS
TFSWJSFNBHPTUP FEFJYFFOEVSFDFSVNQPVDP
NBTOÍP
UPUBMNFOUF
FSFTFSWF"TFHVOEBQBSUF
EFWFTFSNJTUVSBEBDPNPMFJUFEFDPDP
* FPMFJUFDPOEFOTBEP
FNQBSUFTJHVBJT
TFOEP DFSDB EF DPMIFSFT EF TPQB
QBSBDBEBJOHSFEJFOUF"HPSB
DPNDVJ
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FTQBMIF
Mousse de Uva VNBDBNBEBEFTTFDSFNFTPCSFBPVUSB
1PS,BUZB.JDIFMMZOF NFUBEFEBHFMBUJOBKÈQSPOUBFMFWFQBSB
FOEVSFDFS OPWBNFOUF 3FQJUB FTTFT
3FOEJNFOUPQPSÎÜFT QSPDFEJNFOUPTDPNPTEFNBJTTBCPSFT
(SBVEFEJmDVMEBEFGÈDJM EF HFMBUJOB
EF NPEP RVF P BSDPÓSJT
5FNQPEFQSFQBSPNJOVUPTUFNQP EFWFSÈ GJDBS EB TFHVJOUF GPSNB DB
EFHFMBEFJSB NBEBEFHFMBUJOBEFVWBFDBNBEBEF
DSFNFEFVWBEFQPJTTPCSFQPOIBDB
Ingredientes: NBEBEFHFMBUJOBEFMJNÍPFDBNBEB
tMBUBEFMFJUFDPOEFOTBEP EFDSFNFTBCPSMJNÍPFGBÎBPNFTNP
tMBUBEFDSFNFEFMFJUFTFNTPSP DPN PT EFNBJT TBCPSFT BUÏ DPNQMFUBS
tFOWFMPQFEFTVDPEFVWBJOTUBOUÉOFP DBNBEBT%FQPJTEFQSPOUP
EFTFO
tYÓDBSBT EFDIÈ
EFDIBOUJMJ GPSNFFTJSWB
20
Chocopassion o/BNBTTBKÈGSJB
GBÎBVNBDBNBEBmOB
EFHFMFJBEFNBSBDVKÈ1PSDJNB
EFTQFKF
%FJYFBT FTGSJBS $SFNF EF CBVOJMIB
o $PMPRVF UPEPT PT JOHSFEJFOUFT FN
1PS4BSB"DDJPMZ NFUBEFEBHBOBDIFEFNBSBDVKÈFNDBEB VNB QBOFMB F MFWFPT BP GPHP NÏEJP
UPSUBFMFWFBTËHFMBEFJSBQPSDFSDBEF BUÏPCUFSQPOUPEFDSFNF%FJYFPFT
3FOEJNFOUPQPSÎÜFT NJOVUPTQBSBFOEVSFDFS'FJUPJTTP
EJTUSJ GSJBS $BMEB EF DIPDPMBUF o "RVFÎB P
(SBVEFEJmDVMEBEFNÏEJP CVBBHBOBDIFEFDIPDPMBUFQPSDJNBEBT DSFNFEFMFJUFFPMFJUFFNGPHPNÏEJP
5FNQPEFQSFQBSPIPSBT UPSUBTFSFUPSOFBTËHFMBEFJSBQPSNBJT 3FUJSFBNJTUVSBEPGPHP
BDSFTDFOUFPT
NJOVUPT%FDPSFBTBHPTUP EFNBJT JOHSFEJFOUFT F NJTUVSFPT BUÏ
Ingredientes da Massa EFSSFUFSPDIPDPMBUF.POUBHFNo&N
tYÓDBSB EFDIÈ
EFBÎÞDBS UBÎBTJOEJWJEVBJT
GBÎBVNBDBNBEBEF
*
tFEFYÓDBSB EFDIÈ
EFNBOUFJHB DSFNF EF CBVOJMIB
EJTUSJCVB BT DBSP
TFNTBMFNUFNQFSBUVSBBNCJFOUF MJOBT QPS DJNB F GJOBMJ[F DPN B DBMEB
tQJUBEBEFTBM EFDIPDPMBUF
tHFNBT
Pavê de Carolina
*
tFYÓDBSBT EFDIÈ
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t(FMFJBEFNBSBDVKÈ 1PS&EJWÉOJB3FJT
t1PMQBEFNBSBDVKÈT
tFYÓDBSB EFDIÈ
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Ganache de Maracujá
(SBVEFEJmDVMEBEFNÏEJP
5FNQPEFQSFQBSPNJOVUPT Estrogonofe
tYÓDBSB EFDIÈ
EFDSFNF
EFMFJUFGSFTDPBRVFDJEP Ingredientes da Carolina de Chocolate
tYÓDBSB EFDIÈ
EFTVDPEFNBSBDVKÈ tYÓDBSB EFDIÈ
EFGBSJOIBEFUSJHP 1PS&MJ[BCFUI5FPEPSP
tYÓDBSB EFDIÈ
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DPODFOUSBEPBRVFDJEP
(SBVEFEJmDVMEBEFGÈDJM
tHEFDIPDPMBUFCSBODPQJDBEP tYÓDBSB EFDIÈ
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5FNQPEFQSFQBSPIPSBUFNQPEF
tBPWPT
HFMBEFJSB
Ganache de Chocolate t.BSHBSJOB QBSBVOUBS
tFEFYÓDBSB EFDIÈ
EFDSFNFEF
Ingredientes
MFJUFGSFTDPBRVFDJEP Ingredientes do Creme de Baunilha
tMBUBTEFMFJUFDPOEFOTBEP
tHEFDIPDPMBUFNFJPBNBSHPQJDBEP tNMEFMFJUF
tMBUBTEFDSFNFEFMFJUFTFNTPSP
tDPMIFSFTSBTBT EFTPQB
EFBNJEPEF
tDPMIFSFT EFTPQB
EFDIPDPMBUFFNQØ
Preparo NJMIP
tHEFOP[FT
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BNBOUFJHBFPTBM tMBUBEFMFJUFDPOEFOTBEP
tHEFDIPDPMBUFBPMFJUFQJDBEP
OBCBUFEFJSBBUÏPCUFSVNDSFNFFTCSBO tHFNB
tDPMIFS DIÈ
EFFTTÐODJBEFSVN
RVJÎBEP "EJDJPOF BT HFNBT F DPOUJOVF tDPMIFS EFTPCSFNFTB
B CBUFS 1PS ÞMUJNP
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Preparo
EFUSJHP FCBUB BUÏGPSNBSVNBCPMB RVF
&N VNB QBOFMB
DP[JOIF BQSPYJNBEB
EFTQSFOEBEBCBUFEFJSB'FJUPJTTP
DPNB Ingredientes da Calda de Chocolate
NFOUFEFBNJOVUPT
FNGPHPNÏEJP
NBTTBPCUJEB
GPSSFEVBTGPSNBTSFEPOEBT tNMEFDSFNFEFMFJUF
BTDPMIFSFT EFTPQB
EFDIPDPMBUFFN
EF BSP SFNPWÓWFM DN EF EJÉNFUSP
tNMEFMFJUF QØNJTUVSBEBTBPMFJUFDPOEFOTBEP.FYB
GVSFBDPNPBVYÓMJPEFVNHBSGPFMFWFB tHEFDIPDPMBUFBPMFJUFQJDBEP P QSFQBSP DPN P BVYÓMJP EF VNB DPMIFS
ËHFMBEFJSBQPSDFSDBEFNJOVUPT&N tDPMIFS EFDIÈ
EFDPOIBRVF BUÏPCUFSBDPOTJTUÐODJBEFVNCSJHBEFJSP
TFHVJEB
MFWFB QBSB BTTBS FN GPSOP QSF NFJPNPMF3FUJSFPEPGPHPFNJTUVSFP
BRVFDJEP FN UFNQFSBUVSB NÏEJB Preparo DSFNFEFMFJUF TFNTPSP
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3FTFSWFB QBSB FTGSJBS (FMFJB EF NBSB UFJHB BP GPHP NÏEJP 2VBOEP GFSWFS
DFOUFEFMJDBEBNFOUFPDIPDPMBUFQJDBEP
DVKÈo-FWFBTQPMQBTEPTNBSBDVKÈTFP BDSFTDFOUF B GBSJOIB EF USJHP EF VNB FBFTTÐODJBEFSVN
BÎÞDBSBPGPHPCBJYPQPSDFSDBEFNJ TØ WF[
NFYFOEP MFWFNFOUF BUÏ DP[J
OVUPTPVBUÏBQVSBS(BOBDIFEFNBSBDVKÈ OIBS3FUJSFBNBTTBEPGPHPFEFJYFB
o%FTQFKFPDSFNFEFMFJUFGSFTDPFPTVDP FTGSJBS'FJUPJTTP
CBUBBOBCBUFEFJSB
EF NBSBDVKÈ NPSOPT TPCSF P DIPDPMBUF FNWFMPDJEBEFNÏEJB
FBDSFTDFOUFPT
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NFYFOEPTFNQSFBUÏEFS PWPT
VNBVN&OUÍP
EJTQPOIBPQSF
SFUFS F PCUFS VN DSFNF MJTP F CSJMIBOUF QBSPFNVNTBDPEFDPOGFJUBSEFCJDP
(BOBDIFEFDIPDPMBUFo%FTQFKFPDSFNF QJUBOHB HSBOEF
NPEFMF BT DBSPMJOBT
EF MFJUF GSFTDP NPSOP TPCSF P DIPDPMBUF FN VNB BTTBEFJSB VOUBEB F MFWFBT
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QÈUVMBBUÏPDIPDPMBUFEFSSFUFSDPNQMFUB EJP $
QPS DFSDB EF NJOV
NFOUFFmDBSMJTPFCSJMIBOUF.POUBHFN UPT PV BUÏ GJDBS MFWFNFOUF EPVSBEBT
21
DELÍCIAS ESPECIAIS
de Chocolate Preparo
DJEBEFNÏEJB
DPOGPSNFBTJOTUSVÎÜFTEP
GBCSJDBOUF
FSFTFSWFDFSDBEFYÓDBSBT EF
com Castanha $SFNFEFCBVOJMIBo1BTTFBTHFNBTQPS
VNBQFOFJSBFDPMPRVFBTFNVNBQBOFMB
DIÈ
QBSBEFDPSBS"DSFTDFOUFPTNPSBO
HPT DPN DVJEBEP BP DIBOUJMJ 3FDIFJF PT
1PS'MBWJBOF"MNFJEB DPNPMFJUF
PBÎÞDBSFPBNJEPEFNJMIP CJTDPJUPTDPNBNJTUVSBPCUJEB
FGFDIFPT
3FOEJNFOUPQPSÎÜFT -FWF B NJTUVSB BP GPHP CBJYP
NFYFOEP OP GPSNBUP EF TBOEVÓDIFT $PN QBQFM
(SBVEFEJmDVMEBEFGÈDJM UPBMIB
MJNQF BT CPSEBT RVF
QPS BDBTP
TFNQSF BUÏ GPSNBS VN DSFNF FTQFTTP
5FNQPEFQSFQBSPIPSB UFOIBN TJEP NBODIBEBT DPN P SFDIFJP
3FUJSFBEPGPHPFBDSFTDFOUFBCBVOJMIB
*OHSFEJFOUFT &TQBMIFQPSDJNBEFDBEBTBOEVÓDIFVN
EFMJDBEBNFOUF %FJYF P DSFNF FTGSJBS
tNMEFMFJUF QPVDPEPDSFNFSFTFSWBEPFEJTUSJCVBFO
'MBO o $PMPRVF B HFMBUJOB JODPMPS TFN
tDPMIFSFT EFTPQB
EFBNJEPEFNJMIP USFFMFTBTOP[FTQJDBEBT%FDPSFPEPDFB
TBCPSFNVNBQBOFMBFBEJDJPOFBÈHVB
tHEFDIPDPMBUFBPMFJUF HPTUPDPNPTNPSBOHPT
NFYFOEP EFMJDBEBNFOUF QBSB IJESBUÈ
tHEFDSFNFEFMFJUF
MB -FWFB BP GPHP CBJYP
FN CBOIP
t$BTUBOIBTEFDBKVQJDBEBT
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NBSJB
QBSB EJTTPMWÐMB QPS DPNQMFUP
QBSBEFDPSBS
*
tYÓDBSB EFDIÈ
EFQBTUBEFBWFMÍ
com Creme de DPNDIPDPMBUF
tYÓDBSB EFDIÈ
EFDSFNFEFMFJUF
Baunilha Sanduichinho de
tCPNCPOTUJQP4POIPEF7BMTB¥
tQBDPUFTEFCJTDPJUPTUJQPDIBNQBOIF
1PS.ÈSDJB#BSHB t$BMEB EFTVBQSFGFSÐODJB
QBSBNPMIBS
3FOEJNFOUPQPSÎÜFT Morango e Noz PTCJTDPJUPT
tCPNCPOTCSBODPT PTVmDJFOUF
(SBVEFEJmDVMEBEFGÈDJM 1PS&MJTBCFUI5FPEPSP
QBSBEFDPSBS
5FNQPEFQSFQBSPNJOVUPT tHEFDIPDPMBUFCSBODP
3FOEJNFOUPVOJEBEFT
EFSSFUJEPQBSBEFDPSBS
Ingredientes do Flan (SBVEFEJmDVMEBEFGÈDJM
tDPMIFS EFTPQB
EFHFMBUJOB 5FNQPEFQSFQBSPIPSB
Preparo
JODPMPSTFNTBCPS *OHSFEJFOUFT
-FWF BP GPHP CBJYP P MFJUF
P BNJEP F
tYÓDBSBT EFDIÈ
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P DIPDPMBUF FN QØ %FJYFPT DP[JOIBS
tYÓDBSB EFDIÈ
EFBÎÞDBSSFmOBEP tCJTDPJUPTUJQP.BSJB SFTPOEPT
22
Ingredientes
DPSUBEPTBPNFJPOBMBUFSBMEPSFGSBUÈ
SJP
TBMQJRVFP DPN CPNCPOT QJDBEPT tHEFDIPDPMBUFBPMFJUFQJDBEP Tronco de
FDPNQMFUFDPNPTCJTDPJUPTVNFEFDJ
EPT$PMPRVFPVUSBDBNBEBEFDSFNFF
tDBJYBEFDSFNFEFMFJUF NM
tFOWFMPQFEFHFMBUJOBFNQØJODPMPS Chocolate
SFQJUBBFUBQBBOUFSJPS
GJOBMJ[BOEPDPN 1PS5BJT'FSOBOEFT
FTFNTBCPS
P DSFNF %FDPSF VTBOEP P DIPDPMBUF tDPMIFSFT EFTPQB
EFÈHVB
EFSSFUJEPFPTCPNCPOTCSBODPT 3FOEJNFOUPQPSÎÜFT
tFYÓDBSB EFDIÈ
EFDIBOUJMJ
(SBVEFEJmDVMEBEFGÈDJM
t3BTQBTEFDIPDPMBUF QBSBEFDPSBS
5FNQPEFQSFQBSPIPSBFNJOVUPT
* Preparo
%FSSFUBPDIPDPMBUFFNCBOIPNBSJBBUÏm
DBSIPNPHÐOFP&NTFHVJEB
KVOUFPDSFNF
Ingredientes da Massa
tHFNBT
tYÓDBSBT EFDIÈ
EFBÎÞDBS
tHFNBT
tDPMIFS EFTPQB
EFFTTÐODJBEFCBVOJMIB
tYÓDBSB EFDIÈ
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TFNTPSP
tDPMIFSFT EFTPQB
EFDIPDPMBUFFNQØ
tDPMIFSFT EFTPQB
EFSVN
t-BTDBTEFDIPDPMBUFBPMFJUF
PTVmDJFOUFQBSBEFDPSBS
t$IPDPMBUFBPMFJUFEFSSFUJEP
PTVmDJFOUFQBSBEFDPSBS
Preparo
.BTTBo-FWFËCBUFEFJSB
FNWFMPDJEB
EF NÏEJB
BT HFNBT F P BÎÞDBS QPS DFS
DBEFNJOVUPTPVBUÏPCUFSVNDSFNF
FTCSBORVJÎBEP &N TFHVJEB
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P DIPDPMBUF EFSSFUJEP F P SVN F CBUB
NBJT VN QPVDP ® QBSUF
CBUB BT DMBSBT
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EFTQFKF B NBTTB FN
VNB GPSNB SFUBOHVMBS DN Y DN
GPSSBEB DPN QBQFMNBOUFJHB F VOUBEB F
MFWFB QBSB BTTBS FN GPSOP QSFBRVFDJ
EP FN UFNQFSBUVSB NÏEJB $
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DFSDB EF NJOVUPT 3FUJSF P CPMP EP
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FN
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KVOUFPDSFNFEFMFJ
UF
PDIPDPMBUFFNQØFPSVNFCBUBQPS
23
DELÍCIAS ESPECIAIS
NBJTNJOVUPT.POUBHFNo%FTFOSPMF P BÎÞDBS F P BNJEP EF NJMIP .FYB
P SPDBNCPMF
SFDIFJFP DPN B HFMFJB EF BUÏ PCUFS VN DSFNF CSJMIBOUF F GJSNF
NPSBOHP
FOSPMFP OPWBNFOUF F EJTUSJ %FTMJHVF P GPHP F KVOUF PT EFNBJT JO
CVBBDPCFSUVSBQPSDJNB1BSBmOBMJ[BS
HSFEJFOUFT6TFPHFMBEP.POUBHFNo
EFDPSFPDPNMBTDBTEFDIPDPMBUFFDIP $PMPRVFBNBTTBFNGPSNJOIBTQFRVF
colate derretido. OBT ËTVBFTDPMIB
FMFWFBTQBSBBTTBS
QPS FOUSF F NJOVUPT %FQPJT EF
Mousse de
*
BTTBEBT
DPMPRVFPDSFNFEFDIPDPMBUF
QPSDJNBFTJSWBPEPDF%FDPSFPDPN
DIPDPMBUFCSBODPBHPTUP
Coco com Ganache
de Chocolate
Tartelete Suprema
*
1PS/JDF1PSUP
de Chocolate 3FOEJNFOUPQPSÎÜFT
(SBVEFEJmDVMEBEFGÈDJM
1PS+VSBOEZS"ĉPOTP
3FOEJNFOUPQPSÎÜFT
Brownie de 5FNQPEFQSFQBSPNJOVUPT
tYÓDBSB EFDIÈ
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tHFNBTQBTTBEBTQFMBQFOFJSB t$BMEBEFDIPDPMBUFQSPOUBFQFEBÎPTEF Preparo
tHEFDIPDPMBUFBPMFJUF NPSBOHPBHPTUP QBSBBDPNQBOIBS
(BOBDIFo%FSSFUBPDIPDPMBUFOPNJDSP
tHEFDIPDPMBUFNFJPBNBSHP POEBTFNQPUÐODJBNÏEJB
KVOUFPDSFNF
tDPMIFSFT EFTPQB
EFBNJEPEFNJMIP 1SFQBSP EF MFJUF F NJTUVSF 'FJUP JTTP
EJTQPOIB B
tDPMIFS EFTPCSFNFTB
EFFTTÐODJBEF &N VN SFDJQJFOUF
CBUB NBOVBMNFOUF NJTUVSB PCUJEB FN VN TBDP EF DPOGFJUBS
CBVOJMIB PTPWPTFPBÎÞDBS3FTFSWFBNJTUVSB F SFTFSWFB .PVTTF o #BUB QPS BMHVOT
tDPMIFS EFTPCSFNFTB
EFFTTÐODJB ® QBSUF
FN VNB GPSNB SFEPOEB NJOVUPTOPMJRVJEJmDBEPSPMFJUFDPOEFO
EFSVN DN EF EJÉNFUSP
DPMPRVF B NBOUFJHB TBEP
PDSFNFEFMFJUF
PMFJUFFPMFJUFEF
t$IPDPMBUFCSBODPBHPTUP QBSBEFDPSBS
FMFWFBBPGPSOPQSFBRVFDJEPFNUFN DPDP®QBSUF
IJESBUFBHFMBUJOBTFNTB
QFSBUVSB NÏEJB $
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Preparo &N TFHVJEB
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KVOUFBPDSFNFEP
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PMFJUFFN
TBEPS
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QØ
PBÎÞDBSWBOJMMFFBHFMBUJOBEJTTPMWJ
NBOUFJHB#BUBBNJTUVSB
FNWFMPDJEB PDIPDPMBUFFNQØ
BFTTÐODJBEFCBVOJ EB
FCBUBSBQJEBNFOUF%FTQFKFBNJTUVSB
EFNÈYJNB
QPSTFHVOEPTPVBUÏPC MIB
PTNPSBOHPTFBTHPUBTEFDIPDP PCUJEBFNVNSFDJQJFOUF
KVOUFPDIBOUJMJF
UFSVNBGBSPGBÞNJEB&NTFHVJEB
KVOUF MBUF
NFYFOEP CFN BUÏ GJDBS IPNPHÐ NJTUVSFEFMJDBEBNFOUF.POUBHFNo&N
PTEFNBJTJOHSFEJFOUFTFCBUBBUÏPCUFS OFP%FTQFKFBNBTTBPCUJEBOBGPSNB UBÎBT JOEJWJEVBJT
GBÎB BSBCFTDPT DPN B
VNB NBTTB MJTB F NBDJB -FWF B NBTTB FMFWFBBPGPSOPQPSDFSDBEFNJOV HBOBDIFFEFTQFKFPDSFNFEFDPDP-FWF
Ë HFMBEFJSB QPS NJOVUPT $SFNF EF UPT1BSBGJOBMJ[BS
EFTFOGPSNFPCPMPF BNPVTTFËHFMBEFJSBQPSIPSBTF
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VNB TJSWBP DPN DBMEB EF DIPDPMBUF F DPN EF TFSWJS
EFDPSFB DPN DPDP FN nPDPT
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BT HFNBT
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24
Petit Gâteau Pavê de
Tradicional Ovomaltine®
1PS"SUVSP'SBOL 1PS/JDF1PSUP
3FOEJNFOUPVOJEBEFT
(SBVEFEJmDVMEBEFGÈDJM
Mousse de Creme 3FOEJNFOUPUBÎBT
(SBVEFEJmDVMEBEFGÈDJM
5FNQPEFQSFQBSPNJOVUPT
de Avelã -Nutella® 5FNQPEFQSFQBSPIPSB
1PS,BUIZB.JDIFMMZOF Ingredientes
Ingredientes da Massa
tHEFDIPDPMBUFNFJPBNBSHPQJDBEP tFYÓDBSBT EFDIÈ
EFMFJUF
tDPMIFSFT EFTPQB
EFNBOUFJHBTFNTBM 3FOEJNFOUPQPSÎÜFT tDPMIFSFT EFTPQB
EFBNJEPEFNJMIP
tPWPT (SBVEFEJmDVMEBEFGÈDJM tDPMIFSFT EFTPQB
EFDIPDPMBUFFNQØ
tHFNBT 5FNQPEFQSFQBSPNJOVUPT tHEFDIPDPMBUFNFJPBNBSHPQJDBEP
tHEFBÎÞDBSPVYÓDBSB UFNQPEFHFMBEFJSB
tYÓDBSBT EFDIÈ
EFDSFNFEFMFJUF
EFDIÈEFBÎÞDBS TFNTPSP
tDPMIFSFT EFTPQB
EFGBSJOIBEFUSJHP Ingredientes tHEFCJTDPJUPUJQPDIBNQBOIF
t.BSHBSJOB PTVmDJFOUFQBSBVOUBS
tHEFDSFNFEFBWFMÍ /VUFMMB¥
tYÓDBSB EFDIÈ
EF0WPNBMUJOF¥
t'BSJOIBEFUSJHP QBSBFOGBSJOIBS
tYÓDBSBT EFDIÈ
EFDIPDPMBUFBPMFJUF tYÓDBSB EFDIÈ
EFÈHVBmMUSBEB
derretido tDPMIFS EFTPQB
EFMJDPSEFDBDBV
Preparo tDPMIFSFT EFTPQB
EFMFJUFFNQØ tYÓDBSB EFDIÈ
EFMFJUFDPOEFOTBEP
%FSSFUB B NBOUFJHB F P DIPDPMBUF NFJP tDPMIFS EFTPQB
DIFJBEFDPOIBRVF t$BMEB EFTVBQSFGFSÐODJB
QBSBNPMIBS
BNBSHPFNCBOIPNBSJB3FTFSWFBNJTUV PTCJTDPJUPT
tFYÓDBSBEFDSFNFEFMFJUFTFNTPSP
SB®QBSUF
CBUBPTPWPT
BTHFNBTFPBÎÞ t"SBCFTDPTEFDIPDPMBUF PTVmDJFOUF
tYÓDBSBT EFDIÈ
EFDIBOUJMJEFDIPDP
DBS DPN P BVYÓMJP EF VN CBUFEPS NBOVBM QBSBEFDPSBS
late batido
BUÏPCUFSVNDSFNFDMBSP&OUÍP
DPNVNB
FTQÈUVMB
KVOUFBNJTUVSBEPTPWPTBPDIPDP Preparo
Preparo -FWF BP GPHP CBJYP P MFJUF
P BNJEP F P
MBUFSFTFSWBEPFBEJDJPOFBGBSJOIBEFUSJHP
&NVNBUJHFMB
DPMPRVFPDSFNFEFBWFMÍ
DIPDPMBUF FN QØ "TTJN RVF FOHSPTTBS
NJTUVSBOEP EFMJDBEBNFOUF 'FJUP JTTP
FN
GPSNJOIBTQBSBFNQBEBVOUBEBTFFOGBSJOIB PDIPDPMBUFEFSSFUJEP
PDSFNFEFMFJUF
P SFUJSFBNJTUVSBEPGPHPFKVOUFPDIPDP
EBT
DPMPRVFBNBTTB
EFJYBOEPVNFTQBÎP DPOIBRVFFPMFJUFFNQØ.JTUVSFCFNF
MBUF QJDBEP .FYB BUÏ EFSSFUFS DPNQMF
QBSB PT CPMJOIPT DSFTDFSFN &OUÍP
MFWF QPSÞMUJNP
BDSFTDFOUFPDIBOUJMJ-FWFB UBNFOUFF
FNTFHVJEBKVOUF
PDSFNFEF
PT BP GPSOP QSFBRVFDJEP FN UFNQFSBUVSB NJTUVSBËHFMBEFJSBQPSIPSBTFTJSWBB MFJUF %FTQFKF B NJTUVSB FN PVUSP SFDJ
NÏEJB $
QPSDFSDBEFBNJOVUPT FNTFHVJEB0DIBOUJMJUBNCÏNQPEFTFS QJFOUFFDVCSBBDPNmMNFQMÈTUJDPQBSB
4JSWBPTBDPNQBOIBEPEFTPSWFUFEFDSFNF VTBEPOBEFDPSBÎÍPEBNPVTTF FTGSJBS .JTUVSF P MFJUF DPOEFOTBEP DPN
B ÈHVB F P MJDPS 3FTFSWF 1BSB NPOUBS
DPMPRVF VNB QFRVFOB QPSÎÍP EF DSFNF
'PUP4IVUUFSTUPDL
OPGVOEPEBUBÎB/BNFEJEBFNRVFGPS
VTBOEP
QBTTF MFWFNFOUF P CJTDPJUP OB
DBMEB EF TVB QSFGFSÐODJB F BDPNPEFPT
FNUPSOPEBUBÎB4BMQJRVF0WPNBMUJOF¥
FSFQJUBPQSPDFTTP
mOBMJ[BOEPDPNDSF
NF F 0WPMNBUJOF¥ %FDPSF P EPDF DPN
BSBCFTDPTEFDIPDPMBUF
*
Pavê de Chocolate
e Caramelo
1PS%BMWB;BOGPSMJO 5SFNEB"MFHSJB
3FOEJNFOUPQPSÎÜFT
(SBVEFEJmDVMEBEFGÈDJM
5FNQPEFQSFQBSPIPSBFNJOVUPT
25
DELÍCIAS ESPECIAIS
tPWPT QBQFMNBOUFJHB
VOUFPDPNNBOUFJHBF
Ingredientes do Creme tDMBSBT FOGBSJOIFP1FOFJSFBGBSJOIB
BGBSJOIB
tYÓDBSB EFDIÈ
EFBÎÞDBS EF BNÐOEPB F P BÎÞDBS EF DPOGFJUFJSP
tNMEFDSFNFEFMFJUF Creme de Manteiga 3FTFSWF B NJTUVSB #BUB BT DMBSBT FN
tDPMIFS EFTPQB
EFHFMBUJOBFNQØ tHFNBT OFWF FN WFMPDJEBEF NÏEJB F
BPT QPV
TFNTBCPSFJODPMPS tHEFBÎÞDBS DPT
BEJDJPOFPBÎÞDBSSFmOBEP3FTFSWF
tEFYÓDBSB EFDIÈ
EFÈHVB tHEFNBOUFJHB P QSFQBSP #BUB PT PWPT
FN WFMPDJEB
tHEFDIPDPMBUFBPMFJUFEFSSFUJEP tYÓDBSB EFDIÈ
EFDBGÏCFNGPSUF EF BMUB
BUÏ EPCSBS P WPMVNF %FTMJHVF
tDPMIFSFT EFTPQB
EFMJDPSEFDBGÏ B CBUFEFJSB F BEJDJPOF PT JOHSFEJFOUFT
Demais Ingredientes tYÓDBSB EFDIÈ
EFÈHVB TFDPTBPTQPVDPT
NFYFOEPMFOUBNFOUF
tYÓDBSB EFDIÈ
EFMFJUF "EJDJPOFBNBOUFJHBEFSSFUJEBFBTDMB
tDPMIFSFT EFTPQB
EFBÎÞDBS Ganache SBT FN OFWF $PMPRVF NBTTB TVmDJFOUF
tDPMIFSFT EFTPQB
EFMJDPSEFDIPDPMBUF tHEFDIPDPMBUFBNBSHP QBSBDPCSJSPGVOEPEBBTTBEFJSBFMFWFB
tHEFCJTDPJUPUJQPDIBNQBOIF tHEFDSFNFEFMFJUF BP GPSOP QSFBRVFDJEP FN UFNQFSBUVSB
tYÓDBSBT EFDIÈ
EFDIBOUJMMJ BMUB $
QPS NJOVUPT PV BUÏ BT
t3BTQBTEFDIPDPMBUF QBSBEFDPSBS
Calda de Café CPSEBT TPMUBSFN EB BTTBEFJSB 3FQJUB B
tYÓDBSB EFDIÈ
EFDBGÏGPSUF PQFSBÎÍP BUÏ BDBCBS B NBTTB
TFNQSF
Preparo tYÓDBSB EFDBGÏ
EFMJDPSEFDBGÏPV VOUBOEP B GPSNB 3FTFSWFB $SFNF EF
1SFQBSFPDSFNF
MFWBOEPBPGPHPPBÎÞ DPOIBRVF .BOUFJHB o -FWF P BÎÞDBS DPN B ÈHVB
DBSBUÏPCUFSVNDBSBNFMP&OUÍP
KVOUF Glaçage de Chocolate BP GPHP NÏEJP QPS DFSDB EF NJOVUPT
NMEFDSFNFEFMFJUFFBNJTUVSBOP tNMEFÈHVB PV BUÏ BUJOHJS P QPOUP EF CBMB NPMF ®
GPHP
NFYFOEPBUÏEJTTPMWFS3FTFSWFB tHEFDBDBVFNQØ QBSUF
CBUBBTHFNBT
FNWFMPDJEBEFNÈ
® QBSUF
IJESBUF B HFMBUJOB OB ÈHVB F tHEFBÎÞDBS YJNB
BUÏ EPCSBS P WPMVNF .JTUVSF P
EJTTPMWBB FN CBOIPNBSJB 'FJUP JTTP
tFOWFMPQFEFHFMBUJOBFNQØTFNTBCPS BÎÞDBSMFOUBNFOUFËTHFNBT
TFNOVODB
CBUB B HFMBUJOB OP MJRVJEJmDBEPS DPN P tYÓDBSB EFDIÈ
DPMIFSFT EFTPQB
QBSBSEFCBUFS
BUÏFTGSJBS"DSFTDFOUFB
DSFNFEFMFJUFSFTUBOUFBUÏBERVJSJSDPO EFDSFNFEFMFJUFGSFTDP NBOUFJHB F CBUB QPS NJOVUPT PV BUÏ
TJTUÐODJBIPNPHÐOFB%FTQFKFBNJTUVSB GPSNBSVNDSFNFVOJGPSNF"EJDJPOFP
FNVNSFGSBUÈSJPFBEJDJPOFPDSFNFEF Preparo DBGÏFPMJDPS
CBUBQPSNBJTNJOVUPTF
DBSBNFMP F P DIPDPMBUF EFSSFUJEP
NJT #JTDVJU +BDPOEF o 'PSSF P GVOEP EF SFTFSWF P DSFNF OB HFMBEFJSB (BOBDIF
UVSBOEP CFN 3FTFSWF P DSFNF 1BSB VNBBTTBEFJSBRVBESBEBEFDNDPN o &N VNB UJHFMB
MFWF P DIPDPMBUF BP
GB[FS B DBMEB
NJTUVSF P MFJUF
P BÎÞDBS
F P MJDPS EF DIPDPMBUF &N TFHVJEB
FN
VN BSP OP GPSNBUP EF TVB QSFGFSÐODJB
BMUFSOFDBNBEBTEFDSFNF
EFDIPDPMBUF
F EF CJTDPJUP VNFEFDJEP DPN QBSUF EB
DBMEB
TFOEP B ÞMUJNB EF CJTDPJUP 1BSB
mOBMJ[BS
DVCSB P QBWÐ DPN P DIBOUJMMJ
EFDPSFP DPN BT SBTQBT EF DIPDPMBUF F
TJSWBPHFMBEP
*
Opera Gâteau
1PS+VMJBOB"CCVE
'PUP$BSMB1BSBJ[P1SPEVÎÍP.BSMZ"SOBVE
3FOEJNFOUPQPSÎÜFT
(SBVEFEJmDVMEBEFEJG ÓDJM
5FNQPEFQSFQBSPIPSBT
26
Preparo
NJDSPPOEBT
FN QPUÐODJB NÏEJB
QPS
NJOVUPT
NFYFOEP B DBEB NJOVUP 1BSBGB[FSBNBTTB
CBUBUPEPTPTJOHSF Mousse de
2VBOEP FTUJWFS EFSSFUJEP
BDSFTDFOUF P
DSFNFEFMFJUFFNFYBBUÏBNJTUVSBmDBS
EJFOUFT OP MJRVJEJmDBEPS QPS DFSDB EF
NJOVUPT PV BUÏ CPSCVMIBS &OUÍP
FN Chocolate Branco
IPNPHÐOFB
MJTB F CSJMIBOUF $BMEB EF
$BGÏo.JTUVSFPDBGÏFPMJDPS(MBÎBHF
VNB GPSNB SFEPOEB QBSB QJ[[B DN
EF EJÉNFUSP
VOUBEB
EFTQFKF B NBTTB e Limão
DPN P BVYÓMJP EF VNB DPMIFS -FWFB 1PS#FUI(POEBSF[F.ÙOJDB#FSOJMT
EF $IPDPMBUF o &N VNB QBOFMB
DPMP
RVFBÈHVB
PDBDBVFNQØFPBÎÞDBSF QBSB BTTBS FN GPSOP QSFBRVFDJEP B
$QPSDFSDBEFBNJOVUPTPV 3FOEJNFOUPQPSÎÜFT
MFWFBNJTUVSBBPGPHPNÏEJPBUÏGFSWFS
BUÏEPVSBSMFWFNFOUF3FUJSFPEPDFEP (SBVEFEJmDVMEBEFGÈDJM
3FUJSFPTEPGPHPFBDSFTDFOUFBHFMBUJOB
GPSOPFEFJYFPBNPSOBS'FJUPJTTP
EJT 5FNQPEFQSFQBSPNJOVUPTUFNQP
FNQØ IJESBUBEBFEJTTPMWJEBDPOGPSNF
USJCVBPCSJHBEFJSPTPCSFBNBTTBBTTB EFHFMBEFJSB
JOTUSVÎÜFT EP GBCSJDBOUF
F P DSFNF EF
MFJUFGSFTDP'BÎBFTTBFUBQBQPSÞMUJNP
EB
QPMWJMIF P DIPDPMBUF HSBOVMBEP QPS
DJNBFEFDPSFBDPNDIBOUJMMJFDFSFKBT Ingredientes da Mousse
QPJT P HMBÎBHF EFWF TFS BQMJDBEP JNF
FNDBMEB4JSWBBFNTFHVJEB tHEFDIPDPMBUFCSBODPQJDBEP
EJBUBNFOUF OP CPMP .POUBHFN o /P
tDBJYJOIBEFDSFNFEFMFJUFTFNTPSP
QSBUP QBSB TFSWJS PV FN VNB BTTBEFJSB
tDPMIFSFT EFTPQB
EFMFJUFDPOEFOTBEP
GPSSBEBDPNmMNFQMÈTUJDP
DPNFDFDPN
tDPMIFSFT EFTPQB
EFMJDPSEFNBSVMB
VNB DBNBEB EF CPMP QJODFMBEB DPN B
tYÓDBSBT EFDIÈ
EFDIBOUJMJCBUJEP
DBMEB EF DBGÏ &OUÍP
BMUFSOF DBNBEBT
EF DSFNF EF NBOUFJHB
EF HBOBDIF
EF
*OHSFEJFOUFTEP$SFNFEF-JNÍP
CPMP
EFDSFNFEFNBOUFJHBFBTTJNQPS tMBUBEFMFJUFDPOEFOTBEP
EJBOUF
TFOEPBÞMUJNBEFHBOBDIF-FWF tYÓDBSB EFDIÈ
EFTVDPEFMJNÍP
PEPDFËHFMBEFJSBQPSBIPSBT1PS
mN
DVCSBPDPNPDSFNFEFDBGÏF
DPN Preparo
P CPMP BJOEB HFMBEP
BQMJRVF B HMBÎBHF
.PVTTFo%FSSFUBPDIPDPMBUFOPNJDSP
KPHBOEPBNJTUVSBTPCSFPCPMP%FDPSF POEBT PV FN CBOIPNBSJB F BEJDJPOF P
BT MBUFSBJT DPN QMBDBT EF DIPDPMBUF PV DSFNF EF MFJUF
P MFJUF DPOEFOTBEP F P
DPNBEFDPSBÎÍPEFTVBQSFGFSÐODJB
Brigadeiro MJDPSEFNBSVMB.JTUVSFCFNFBDSFTDFO
UF
QPS mN
P DIBOUJMJ CBUJEP 3FTFSWF B
*
1PS#FUI(POEBSF[F.ÙOJDB#FSOJMT Ingredientes
tMBUBEFMFJUFDPOEFOTBEP
3FOEJNFOUPVOJEBEFHSBOEF tDPMIFSFT EFTPQB
EFDIPDPMBUFFNQØ
(SBVEFEJmDVMEBEFGÈDJM tDPMIFS EFTPCSFNFTB
EFNBSHBSJOB
5FNQPEFQSFQBSPIPSB t$IPDPMBUFHSBOVMBEP QBSBFOWPMWFSPT
EPDJOIPT
Flan Trufado
Ingredientes da Massa
tYÓDBSB EFDIÈ
EFMFJUF Preparo
de Chocolate com
tPWP
tDPMIFS EFDIÈ
EFTBM
1BSB QSFQBSBS P CSJHBEFJSP
JOJDJF DPMP Castanha
DBOEPPMFJUFDPOEFOTBEP
PDIPDPMBUFFN 1PS'MBWJBOF"MNFJEB
tDPMIFS EFDIÈ
EFBÎÞDBS QØFBNBSHBSJOBFNVNSFGSBUÈSJPGVOEP
tDPMIFS EFTPQB
EFNBOUFJHBTFNTBM FNFYFOEPCFNBUÏEJTTPMWFSPDIPDPMB 3FOEJNFOUPQPSÎÜFT
tFYÓDBSB EFDIÈ
EFGBSJOIBEFUSJHP UF&OUÍP
MFWFBNJTUVSBBPNJDSPPOEBT
(SBVEFEJmDVMEBEFGÈDJM
tDPMIFS EFTPQB
EFGFSNFOUPFNQØ FNQPUÐODJBBMUB
QPSNJOVUPT3FUJSF
5FNQPEFQSFQBSPIPSB
t»MFP QBSBVOUBS
NFYBOPWBNFOUFFSFUPSOFBPNJDSPPO
EBTQPSNBJTNJOVUPT'FJUPJTTP
NFYB Ingredientes
Ingredientes do Recheio PCSJHBEFJSPBUÏmDBSIPNPHÐOFPFFTQF tNMEFMFJUF
tHEFCSJHBEFJSPQSPOUP SFFTGSJBS1BSBmOBMJ[BS
DPNBTNÍPTVO tDPMIFSFT EFTPQB
EFBNJEPEFNJMIP
tYÓDBSB EFDIÈ
EFDIPDPMBUFHSBOVMBEP UBEBT
FOSPMFPTEPDJOIPT
QBTTFPTQFMP tHEFDIPDPMBUFBPMFJUF
t$FSFKBTFNDBMEBBHPTUP QBSBEFDPSBS
DIPDPMBUF HSBOVMBEP F BDPNPEFPT FN tHEFDSFNFEFMFJUF
t$IBOUJMMJBHPTUP QBSBEFDPSBS
GPSNJOIBTQSØQSJBT t$BTUBOIBTEFDBKVQJDBEBT
27
DELÍCIAS ESPECIAIS
Preparo
-FWFBPGPHPPMFJUFFPBNJEPFDP[JOIF
tHEFDIPDPMBUFBPMFJUFGSBDJPOBEP
tDPMIFSFT EFTPQB
EFOP[FTmOBNFO Folhado Especial
BUÏ GPSNBS VN DSFNF MJTP "DSFTDFOUF
P DIPDPMBUF QJDBEP FORVBOUP BJOEB
UFQJDBEBT
tNMEFDIBOUJMJCBUJEP de Chocolate
FTUJWFS RVFOUF F KVOUF P DSFNF EF MFJUF t.PSBOHPTBHPTUPQBSBEFDPSBS 1PS+VSBOEZS"ĉPOTP
%FTQFKF B NJTUVSB FN UBÎBT F EFDPSFBT
DPN DBTUBOIBT QJDBEBT -FWF BT UBÎBT Ë Preparo 3FOEJNFOUPQPSÎÜFT
HFMBEFJSBBUÏPNPNFOUPEFTFSWJSPEPDF %JTTPMWB P DIPDPMBUF BP MFJUF GSBDJPOBEP (SBVEFEJmDVMEBEFGÈDJM
FN CBOIPNBSJB #BOIF PT CJTDPJUPT OP 5FNQPEFQSFQBSPIPSBT
*
DIPDPMBUF EFSSFUJEP
VN B VN
F EFJYF
PT TFDBS TPCSF P QBQFMBMVNÓOJP 5JSF BT Ingredientes do Folhado
SFCBSCBTEPDIPDPMBUF
TFOFDFTTÈSJP&N tHEFNBTTBGPMIBEBQSPOUB
VNB CBUFEFJSB
CBUB P DIBOUJMJ
FN WFMP tHFNBQBSBQJODFMBS
Sanduichinho de DJEBEFNÏEJB
DPOGPSNFBTJOTUSVÎÜFTEP
GBCSJDBOUF
FSFTFSWFDFSDBEFYÓDBSBT EF
tYÓDBSB EFDIÈ
EFOP[FTQJDBEBT
tHEFDIPDPMBUFNFJPBNBSHPQJDBEP
Morango e Noz DIÈ
QBSBEFDPSBS"DSFTDFOUFPTNPSBO
HPT DPN DVJEBEP BP DIBOUJMJ 3FDIFJF PT
t$IPDPMBUFBPMFJUFEFSSFUJEP PTVm
DJFOUF
QBSBEFDPSBS
1PS&MJTBCFUI5FPEPSP
CJTDPJUPTDPNBNJTUVSBPCUJEB
FGFDIFPT
3FOEJNFOUPVOJEBEFT OP GPSNBUP EF TBOEVÓDIFT $PN QBQFM Ingredientes do Creme
(SBVEFEJmDVMEBEFGÈDJM UPBMIB
MJNQF BT CPSEBT RVF
QPS BDBTP
tYÓDBSB EFDIÈ
EFMFJUFJOUFHSBM
5FNQPEFQSFQBSPIPSB UFOIBN TJEP NBODIBEBT DPN P SFDIFJP tYÓDBSB EFDIÈ
EFDSFNFEFMFJUF
&TQBMIFQPSDJNBEFDBEBTBOEVÓDIFVN TFNTPSP
Ingredientes QPVDPEPDSFNFSFTFSWBEPFEJTUSJCVBFO tYÓDBSBEFDIÈEFJPHVSUFOBUVSBM
tYÓDBSB EFDIÈ
EFNPSBOHPTQJDBEPT USFFMFTBTOP[FTQJDBEBT%FDPSFPEPDFB tHFNBT
tCJTDPJUPTUJQP.BSJB SFTPOEPT
HPTUPDPNPTNPSBOHPT tDPMIFSFT EFTPQB
EFBÎÞDBSSFmOBEP
tGBWBEFCBVOJMIB
'PUP%JBOB'SFJYP1SPEVÎÍPGPUPHSÈmDB.BSMZ"SOBVE
tDPMIFS EFTPQB
EFBNJEPEFNJMIP
Preparo
$SFNFo$PMPRVFPMFJUF
PDSFNFEFMFJ
UF
BNFUBEFEPBÎÞDBSFBGBWBFNVNB
QBOFMB-FWFBBPGPHPNÏEJPBUÏMFWBO
UBS GFSWVSB %FTMJHVF P GPHP F SFTFSWF
B NJTUVSB "HPSB
DPMPRVF BT HFNBT
P
SFTUBOUFEPBÎÞDBSFPBNJEPEFNJMIP
FNVNBWBTJMIBEFWJESPFNJTUVSFCFN
-FWFBNJTUVSBBPCBOIPNBSJB
FNGPHP
NÏEJP
TFN QBSBS EF NFYFS
QPS
BQSP
YJNBEBNFOUF
NJOVUPT PV BUÏ RVF
FOHSPTTF %FTMJHVF P GPHP
KVOUF B NJT
UVSBRVFFTUBWBSFTFSWBEB
BDSFTDFOUFP
JPHVSUF
NJTUVSFQBSBRVFFMFJODPSQPSF
F MFWF P EPDF Ë HFMBEFJSB QPS DFSDB EF
IPSBT .POUBHFN o %JWJEB B NBTTB
FN EVBT QBSUFT JHVBJT F DPMPRVF VNB
EFMBT FN VNB BTTBEFJSB DPN UBNBOIP
TVmDJFOUF QBSB RVF mRVF QPTJDJPOBEB
SFUB %JTUSJCVB TPCSF B NBTTB BT OP[FT
F P DIPDPMBUF QJDBEP F DVCSB PT JOHSF
EJFOUFT DPN B PVUSB NFUBEF EB NBTTB
1JODFMF B TVQFSG ÓDJF EP QSFQBSP DPN B
HFNBFMFWFPQBSBBTTBS
BVNBUFNQF
SBUVSBEF¡$
BUÏRVFmRVFEPVSBEP
$PSUF P GPMIBEP FN EP[F USJÉOHVMPT
JHVBJT'JOBMJ[F
TFSWJOEPPBDPNQBOIB
EPEPDSFNFKÈGSJPFEFDPSBEPDPNmPT
EFDIPDPMBUFEFSSFUJEP
28
Tiramisù F DVCSBBT DPN P DSFNF EF NBTDBSQPOF
'PUP4IVUUFSTUPDL
3FQJUBPQSPDFTTPFNDBNBEBT
mOBMJ[BOEP
1PS4BSB"DDJPMZ DPNPDSFNFEFNBTDBSQPOF-FWFPEPDFË
HFMBEFJSBQPSIPSBTQBSBmDBSmSNFF
OB
3FOEJNFOUPQPSÎÜFT IPSBEFTFSWJMP
QPMWJMIFDIPDPMBUFFNQØ
(SBVEFEJmDVMEBEFGÈDJM 4JSWBPHFMBEP
5FNQPEFQSFQBSPNJOVUPT
Ingredientes da Massa
tPWPT
tDPMIFSFT EFTPQB
EFBÎÞDBS *
Salame de Chocolate
tDPMIFSFT EFTPQB
EFGBSJOIBEFUSJHP
tNBOUFJHB PTVmDJFOUF
QBSBVOUBS Ravióli de Chocolate
1PS"OHFMB'JTDIFS Xarope de Café
tNMPVYÓDBSB EFDIÈ
EFDBGÏ com Sorvete de
3FOEJNFOUPVOJEBEFT
(SBVEFEJmDVMEBEFGÈDJM
CFNGPSUF
tDPMIFSFT EFTPQB
EFBÎÞDBS Creme
tNMPVEFYÓDBSB EFDIÈ
EF 1PS(JBODBSMP$BTTPOF
5FNQPEFQSFQBSPNJOVUPT
WJOIP.BSTBMBTFDP
Creme de Mascarpone 3FOEJNFOUPQPSÎÜFT
Ingredientes da Massa (SBVEFEJmDVMEBEFGÈDJM
tHEFCJTDPJUPUJQPNBJTFOB tHFNBT
tHPVFEFYÓDBSB EFDIÈ
EF 5FNQPEFQSFQBSPIPSB
tMBUBEFMFJUFDPOEFOTBEP
tYÓDBSBT EFDIÈ
EFDIPDPMBUFFNQØ RVFJKPNBTDBSQPOF
tHPVEFYÓDBSB EFDIÈ
EFDSFNF Ingredientes da Massa
tDPMIFSFT EFTPQB
EFDPOIBRVF tYÓDBSBT EFDIÈ
EFGBSJOIBEFUSJHP
tFYÓDBSB EFDIÈ
EFNBOUFJHB EFMFJUFGSFTDP
tDPMIFSFT EFTPQB
EFBÎÞDBS tYÓDBSB EFDIÈ
EFBÎÞDBSEFDPOGFJUFJSP
TFNTBMEFSSFUJEB tYÓDBSB EFDIÈ
EFDIPDPMBUFFNQØ
tNMPVDPMIFSFT EFTPQB
EFÈHVB
tYÓDBSB EFDIÈ
EFBNÐOEPBTJOUFJSBT tPWPT
t$IPDPMBUFFNQØBHPTUPQBSBEFDPSBS
TFNQFMFFMFWFNFOUFUPSSBEBT t«HVB QBSBDP[JOIBS
t"NÐOEPBTJOUFJSBTTFNQFMFFDFSFKBT
Preparo
FNDBMEB QBSBBDPNQBOIBS
.BTTBo#BUBPTPWPTFPBÎÞDBSOBCBUF Ingredientes do Recheio
Ingredientes da Cobertura EFJSB
FNWFMPDJEBEFBMUB
BUÏPCUFSQPOUPEF tYÓDBSB EFDIÈ
EFDIPDPMBUFCSBODP
tYÓDBSB EFDIÈ
EFDIPDPMBUFFNQØ TVTQJSP 'FJUP JTTP
BDSFTDFOUF B GBSJOIB EF QJDBEPYÓDBSB EFDIÈ
EFRVFJKPDSF
tDPMIFSFTDIFJBT EFTPQB
EFNBOUFJ USJHPFNJTUVSFEFMJDBEBNFOUFDPNPBVYÓMJP NPTPBNBTTBEP 1PMFOHVJOIP¥
29
DELÍCIAS ESPECIAIS
Frozen de
'PUP4IVUUFSTUPDL
Ovomaltine®
3FOEJNFOUPDPQPT
(SBVEFEJmDVMEBEFGÈDJM
5FNQPEFQSFQBSPIPSBT
Ingredientes
tYÓDBSB EFDIÈ
EF0WPNBMUJOF¥
tYÓDBSBT EFDIÈ
EFSFDFJUBCÈTJDBEF
GSP[FOTBCPSJPHVSUF
Preparo
/BCBUFEFJSB
CBUBP0WPNBMUJOF¥DPN
BCBTFEFGSP[FOBUÏNJTUVSBSCFN-FWF
OPWBNFOUFBPGSFF[FSQPSIPSBT
Frozen de Melão
com Hortelã
1PS.BSMZ"SOBVE
3FOEJNFOUPDPQPT
(SBVEFEJmDVMEBEFNÏEJP
5FNQPEFQSFQBSPIPSBT
Ingredientes do Frozen
tDPQPTEFSFDFJUBCÈTJDB
EFGSP[FOTBCPSJPHVSUF
tNFMÍPDPSUBEPFNDVCPTQFRVFOPT
tYÓDBSB EFDIÈ
EFBÎÞDBSPVBEPÎBO
UFFNQØ
Calda de Hortelã
tGPMIBTEFIPSUFMÍ
tDPMIFSFT EFTPQB
EFBÎÞDBS
PVDPIFSFT EFTPQB
EFBEPÎBOUFFNQØ
tDPMIFSFT EFTPQB
ÈHVBmMUSBEB
Preparo
'SP[FO o $PMPRVF NFUBEF EP NFMÍP
OP MJRVJEJGJDBEPS F CBUB CFN /B CB
tDPMIFS EFTPQB
EFFNVMTJmDBOUF UFEFJSB
FN WFMPDJEBEF NÏEJB
CBUB P
Receita Básica de QBSBTPSWFUF NFMÍPDPNBÎÞDBSPVBEPÎBOUFFBCBTF
EF GSP[FO BUÏ NJTUVSBS CFN -FWF OP
Frozen Sabor Iogurte Preparo WBNFOUF BP GSFF[FS QPS OP NÓOJNP
3FOEJNFOUPDPQPT /PMJRVJEJGJDBEPS
CBUBPJPHVSUF
PDSF IPSBT
BUÏGJDBSGJSNFFDSFNPTP$BMEB
(SBVEFEJmDVMEBEFNÏEJP NF EF MFJUF
P BÎÞDBS PV BEPÎBOUF F B o$PMPRVFBPVUSBNFUBEFEPNFMÍPFN
5FNQPEFQSFQBSPIPSBT HFMBUJOB 3FUJSF
DPMPRVF FN VNB GPS VNBQBOFMB
KVOUFPBÎÞDBSPVBEPÎBO
NB SFUBOHVMBS
DVCSB DPN GJMNF QMÈT UF
BTGPMIBTEFIPSUFMÍFBÈHVB-FWFBP
Ingredientes UJDP F MFWF BP GSFF[FS QPS DFSDB EF GPHPNÏEJP
NFYFOEPEFWF[FNRVBO
tDPQPTEFJPHVSUFEFTOBUBEP IPSBT%FTFOGPSNFFCBUBOBCBUFEFJSB
EP BUÏ PCUFS VNB DBMEB MFWFNFOUF FO
tYÓDBSB EFDIÈ
EFDSFNFEFMFJUFMJHIU FN WFMPDJEBEF CBJYB
BDSFTDFOUBOEP P DPSQBEB3FUJSFEPGPHPFEFJYFFTGSJBS
tYÓDBSB EFDIÈ
EFBÎÞDBSPV FNVMTJGJDBOUF BPT QPVDPT
BUÏ EPCSBS /PNPNFOUPEFTFSWJS
SFUJSFPGSP[FO
tDPMIFSFT EFTPQB
EFBEPÎBOUFFNQØ EFWPMVNF-FWFOPWBNFOUFBPGSFF[FS EP DPOHFMBEPS F EJTUSJCVBP FN UBÎBT
tDPMIFSFT EFTPQB
EFHFMBUJOBJODPMPS QPSIPSBTFTJSWBDPNBDBMEBEFTVB /PDPQP
GBÎBDBNBEBTEFGSP[FOFDB
TFNTBCPS QSFGFSÐODJB NBEBTEBDBMEBEFNFMÍP
30
RECEITAS COM SOJA
Ambrosia de tFYÓDBSB EFDIÈ
EFBÎÞDBS
tDPMIFS EFDIÈ
EFTBM Biscoitinho
Leite de Soja t/P[NPTDBEB
HFOHJCSFFNQØFDBOF
MBFNQØBHPTUP Recheado
1PS3PTF"SUFF$SJBÎÜFT 1PS.BSHBSJEB/VOFT#FOUP
Preparo
3FOEJNFOUPQPSÎÜFT -FWFPBSSP[QBSBGFSWFSDPNBÈHVBF 3FOEJNFOUPVOJEBEFT
(SBVEFEJmDVMEBEFGÈDJM P MFJUF2VBOEP FTUJWFS RVBTF DP[JEP
(SBVEFEJmDVMEBEFGÈDJM
5FNQPEFQSFQBSPIPSBFNJOVUPT KVOUF P BÎÞDBS
P TBM F BT SBTQBT EF MJ 5FNQPEFQSFQBSPIPSBFNJOVUPT
NÍP "DSFTDFOUF
FOUÍP
PT EFNBJT JO
Ingredientes HSFEJFOUFT *OHSFEJFOUFT
tNMEFMFJUFEFTPKB tHEFNBSHBSJOB
tNMEFÈHVB tYÓDBSB EFDIÈ
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tFYÓDBSB EFDIÈ
EFBÎÞDBS tDPMIFS EFDIÈ
EFDBOFMBFNQØ
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t4VDPEFMJNÍP tFYÓDBSBT EFDIÈ
EFGBSJOIB
tHFNBT EFUSJHP
tDMBSBT tYÓDBSBT EFDIÈ
EFGBSJOIBEFTPKB
t(FMFJBTBCPSNPSBOHPBHPTUP
tHPUBTEFFTTÐODJBEFCBVOJMIB
Arroz-Doce com QBSBSFDIFBS
Preparo
$PMPRVF FN VNB QBOFMB P BÎÞDBS F B Paçoca de Soja 1SFQBSP
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BUÏGPSNBSVNBDBMEBFNQPOUPEFGJP DBS NBTDBWP F B DBOFMB F KVOUF BT GBSJ
SBMP#BUBBTHFNBTFBTDMBSBTDPNVN 3FOEJNFOUPQPSÎÜFT OIBT QFOFJSBEBT
BPT QPVDPT
BUÏ PCUFS
HBSGP
KVOUF P MFJUF F P TVDP EF MJNÍP (SBVEFEJmDVMEBEFGÈDJM VNBNBTTBmSNFFNBDJB&NTFHVJEB
F NJTUVSF CFN &N TFHVJEB
EFTQFKF B 5FNQPEFQSFQBSPIPSBFNJOVUPT BCSBBDPNVNSPMP
DPSUFBFNSPEFMBT
NJTUVSB TPCSF B DBMEB
NFYFOEP DVJ DPMPRVFFNVNBBTTBEFJSBTFNVOUBSF
EBEPTBNFOUF QBSB OÍP EFTNBODIBS BT IngredientesEP"SSP[%PDF MFWF BP GPSOP NÏEJP QBSB BTTBS 3FUJSF
CPMIBT F OÍP HSVEBS OP GVOEP EB QB tFYÓDBSB EFDIÈ
EFBSSP[ PT CJTDPJUPT FORVBOUP BJOEB FTUJWFSFN
tFYÓDBSB EFDIÈ
EFBÎÞDBS DMBSPT %FJYFPT FTGSJBS F EJWJEBPT FN
OFMB 3FUJSF EP GPHP F BDSFTDFOUF B FT
tMJUSPEFMFJUFEFTPKB EVBT QBSUFT 6OB BT QBSUFT EF EVBT FN
TÐODJB
NJTUVSBOEP MFWFNFOUF %FJYF
tMBUBEFMFJUFDPOEFOTBEP EVBT DPN B HFMFJB F QPMWJMIF BÎÞDBS EF
FTGSJBSFTJSWB
tYÓDBSB EFDIÈ
EFMFJUF DPOGFJUFJSPQPSDJNB
tQJUBEBEFTBM
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t(PUBTEFMJNÍPBHPTUP
3FOEJNFOUPQPSÎÜFT
tQJUBEBEFTBM Soja com Recheio
(SBVEFEJmDVMEBEFGÈDJM
5FNQPEFQSFQBSPIPSBT
Preparo
1BSBGB[FSPBSSP[EPDF
DP[JOIFPBSSP[
de Framboesa e
Ingredientes
DPNÈHVBFBTHPUBTEFMJNÍP2VBOEP
FTUJWFS RVBTF DP[JEP
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Amora
1PS*WFUF'FJUPTB
tYÓDBSB EFDIÈ
EFBSSP[DSV
MBWBEP NBJT JOHSFEJFOUFT F EFJYF QPS NBJT $VMJOÈSJB1BTTPB1BTTP
FFTDPSSJEP NJOVUPT3FUJSFFSFTFSWF1BSBBQBÎPDB
tYÓDBSBT EFDIÈ
EFMFJUFEFTPKB DPMPRVF PT JOHSFEJFOUFT FN VNB QBOF 3FOEJNFOUPVOJEBEFHSBOEF
tYÓDBSBT EFDIÈ
EFÈHVB MB
MFWFBPGPHPFEFJYFUPSSBSQPSNJ (SBVEFEJGJDVMEBEFGÈDJM
tDPMIFSFT EFDIÈ
EFDBTDBEF OVUPT
NFYFOEP TFNQSF 3FUJSF F TJSWB 5FNQPEFQSFQBSPIPSBF
MJNÍPSBMBEB DPNPBSSP[EPDF NJOVUPT
31
DELÍCIAS ESPECIAIS
Ingredientes da Massa
tDPMIFSFT EFDIÈ
EFGFSNFOUPFNQØ
Canjica com
tDPMIFS EFDIÈ
EFNFM
tNMEFÈHVBNPSOB
Leite de Soja
1PS3PTF"SUFF$SJBÎÜFT
tHEFGBSJOIBEFUSJHPJOUFHSBM
3FOEJNFOUPQPSÎÜFT
Ingredientes do Recheio (SBVEFEJmDVMEBEFGÈDJM
tHEFBNPSB 5FNQPEFQSFQBSPIPSBTFNJOVUPT
tHEFGSBNCPFTB Ingredientes
Preparo
tFYÓDBSB EFDIÈ
EFNJMIP
QBSBDBOKJDB
Creme de
%JTTPMWBPNFMOBÈHVBNPSOB
FTQBMIF tNMEFMFJUFEFTPKB
tMBUBEFMFJUFDPOEFOTBEP
Morango com
P GFSNFOUP F NFYB DPN VN HBSGP BUÏ
EJTTPMWFS 3FTFSWF FN MPDBM NPSOP QPS t(PUBTEFFTTÐODJBEFCBVOJMIBBHPTUP
t$SBWPEBÓOEJBBHPTUP
Extrato de Soja
BNJOVUPTPVBUÏRVFBNJTUVSBm 1PS.ÍF5FSSB1SPEVUPT/BUVSBJT
RVF FTQVNBOUF $PMPRVF B GBSJOIB F P t$BOFMBFNQØBHPTUP
t"NFOEPJNUPSSBEPFNPÓEPBHPTUP 3FOEJNFOUPQPSÎÜFT
TBMFNVNBWBTJMIB
BDSFTDFOUFPMÓRVJEP
(SBVEFEJmDVMEBEFGÈDJM
GFSNFOUBEP F P ØMFP F NJTUVSF BUÏ PC
Preparo 5FNQPEFQSFQBSPNJOVUPT
UFSVNBNBTTBNBDJB4PWFBTPCSFVNB $PMPRVFPNJMIPEFNPMIPQPSIPSBT
TVQFSG ÓDJFQPMWJMIBEBDPNGBSJOIB&SHB %FQPJT
USPRVFBÈHVBFDP[JOIFFNQB Ingredientes
BT QPOUBT F FNQVSSFBT OP TFOUJEP EP OFMBEFQSFTTÍPQPSIPSBFNJOVUPT tDPMIFSFT EFTPQB
EFFYUSBUPEFTPKB
DFOUSPBUÏEFJYÈMBmSNFFFMÈTUJDB
QPS $BTP OÍP FTUFKB NBDJP
DP[JOIFP QPS tDPMIFS EFTPQB
EFBÎÞDBSEFNFSBSB
DFSDB EF NJOVUPT 3FTFSWFB EVSBOUF NBJTNJOVUPT3FUJSFBQSFTTÍPFKVO tYÓDBSB EFDIÈ
EFNPSBOHPTMBWBEPT
NJOVUPT
BUÏ RVF EPCSF EF WPMVNF UFPMFJUFDPOEFOTBEP
PMFJUFEFTPKBFP tDPQP BNFSJDBOP
EFMFJUFEFTOBUBEP
4PWFB OPWBNFOUF F USBOTmSBB QBSB DSBWP
DP[JOIBOEPQPSNBJTNJOVUPT
VNB BTTBEFJSB VOUBEB 1PS mN
SFDIFJF DPNBQBOFMBBCFSUB"DSFTDFOUFBFTTÐO Preparo
DPNBTBNPSBTFBTGSBNCPFTBTFMFWFBP DJB EF CBVOJMIB F NFYB CFN 4JSWB DPN .JTUVSFCFNUPEPTPTJOHSFEJFOUFTF
GPSOPBUÏEPVSBS DBOFMBFNQØFBNFOEPJNBHPTUP CBUBOPMJRVJEJmDBEPSBUÏIPNPHFOFJ[BS
32
Pizza Doce de tYÓDBSB EFDIÈ
EFNPSBOHPTMBWBEPT
tDPQP BNFSJDBOP
EFMFJUFEFTOBUBEP
NFYBBUÏBQBSFDFSPGVOEPEBQBOFMB&N
TFHVJEB
DPMPRVFPDPDPSBMBEPFDPOUJOVF
3FOEJNFOUPVOJEBEFHSBOEF
(SBVEFEJmDVMEBEFGÈDJM * *
5FNQPEFQSFQBSPIPSBFNJOVUPT Pudim de Soja
Curau de Milho 1PS(FHF'SBODP
Ingredientes da Massa
tDPMIFSFT EFDIÈ
EF com Leite de Soja 3FOEJNFOUPQPSÎÜFT
GFSNFOUPFNQØ 1PS3PTF"SUFF$SJBÎÜFT (SBVEFEJmDVMEBEFGÈDJM
tDPMIFS EFDIÈ
EFNFM 5FNQPEFQSFQBSPNJOVUPT
tNMEFÈHVBNPSOB 3FOEJNFOUPQPSÎÜFT
tHEFGBSJOIBEFUSJHPJOUFHSBM (SBVEFEJmDVMEBEFGÈDJM Ingredientes
Ingredientes do Recheio 5FNQPEFQSFQBSPNJOVUPT tMBUBEFMFJUFDPOEFOTBEP
tHSEFNPSBOHP tMBUBEFDSFNFEFMFJUF
Ingredientes tMBUBT NFTNBNFEJEB
EFMFJUFEFTPKB
Preparo tFTQJHBTEFNJMIPWFSEF tDBJYBEFQØQBSBNBSJBNPMFTBCPSDPDP
%JTTPMWBPNFMOBÈHVBNPSOB
FTQBMIFP tDPMIFS EFTPQB
EFNBOUFJHB tFOWFMPQFEFHFMBUJOBFNQØJODPMPS
GFSNFOUPFNFYBDPNVNHBSGPBUÏEJTTPM tMBUBEFMFJUFDPOEFOTBEP t$BMEBEFDIPDPMBUF QBSBBDPNQBOIBS
*
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F USBOTmSBB QBSB VNB BTTBEFJSB VOUBEB UFFQPMWJMIFDBOFMBFNQØ
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Salada de
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Frutas com Soja
*
1PS%BOJFMMB.PSFJSBF.BSJB"MJDF
33
34
BOLOS
'PUP4IVUUFSTUPDL
BOLOS
Preparo
Bolo Alemão #BUBUPEPTPTJOHSFEJFOUFTOPMJRVJEJmDB
F CBUB QPS NJOVUPT PV BUÏ EPCSBS EF
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QPSÞMUJNP
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5FNQPEFQSFQBSPIPSB EBFMFWFBPGPSOPQBSBBTTBSBUÏEPVSBS QBTTF B NBSHBSJOB TPCSF P QBQFM F QPM
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Ingredientes OB BTTBEFJSB F MFWF QBSB BTTBS FN GPSOP
*
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EFBÎÞDBS QSFBRVFDJEP B $ QPS NJOVUPT
tHEFNBOUFJHBTFNTBM 3FUJSFEPGPSOP
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tPWPT BNJEPEFNJMIPDPNVNQPVDPEFMFJUF
tYÓDBSBT EFDIÈ
EFGBSJOIBEFUSJHP Bolo Baba &N TFHVJEB
DPMPRVF OB QBOFMB UPEPT PT
tYÓDBSB EFDIÈ
EFMFJUF
tYÓDBSB EFDIÈ
EFQBTTBTBPSVN de Maracujá JOHSFEJFOUFTFMFWFBPGPHPBUÏPCUFSVN
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tNBÎÍTEFTDBTDBEBTFDPSUBEBT 1PS+VSBOEZS"ĉPOTP SBDVKÈ
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t.BOUFJHB QBSBVOUBS
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t'BSJOIBEFUSJHP QBSBQPMWJMIBS
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Ingredientes da Massa TVDPFNJTUVSFDPNBDBMEB-FWFBPGPHP
Preparo tDPMIFS EFTPCSFNFTB
EF BUÏFOHSPTTBS1PSÞMUJNP
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DBOFMB"EJDJPOFPTPWPTFCBUBVNQPVDP tPWPT EFJYFGFSWFS"HVBSEFFTGSJBSFQBSUBQBSB
NBJT$PMPRVFBNJTUVSBFNVNBUJHFMBF tFYÓDBSB EFDIÈ
EFBÎÞDBS B NPOUBHFN EP CPMP
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35
BOLOS
tMBUBEFDSFNFEFMFJUF tYÓDBSB EFDIÈ
EFBÎÞDBS
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tDPMIFS EFTPQB
EFNBSHBSJOB t4VDPEFSPNÍBHPTUP
tYÓDBSB EFDIÈ
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t(PUBTEFFTTÐODJBEFBCBDBYJ tSPNÍTNÏEJBT
PQDJPOBM
t$IBOUJMMZBHPTUP QBSBEFDPSBS
Ingredientes da Cobertura
tNMEFMFJUFEFDPDP
Preparo tFEFYÓDBSB EFDIÈ
EFBÎÞDBS
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FY tDPMIFS EFTPQB
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KB VNB DPOTJTUÐODJB DSFNPTB "EJDJPOF EFDPSBS
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Bolo ao Vinho WJMIBEBDPNGBSJOIBFMFWFBPGPSOPQBSB
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tHFNBT IPNPHFOFBNFOUF F
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BT
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B DPCFSUVSB EF DIPDPMBUF CSBODP
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tDPMIFS EFDBGÏ
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t.BSHBSJOB QBSBVOUBS
3FOEJNFOUPQPSÎÜFT FNGPSOPQSFBRVFDJEPBUFNQFSBUVSBEF
t'BSJOIBEFUSJHP QBSBQPMWJMIBS
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Ingredientes do Molho de Romã 5FNQPEFQSFQBSPIPSBFNJOVUPT TFDBBQØTNJOVUPT
36
Bolo Capricho DPN VNB DPMIFS EF QBV BUÏ BNPSOBS
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1PS.BSHBSJEB/VOFT#FOUP FTGSJBS $PMPRVF B FTTÐODJB F FNQSFHVF
FTQBMIBOEPB TPCSF P CPMP KÈ EFTFOGPS
3FOEJNFOUPQPSÎÜFT
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5FNQPEFQSFQBSPIPSBFNJOVUPT
NBEP 1PS mN
QPMWJMIF DBTUBOIBTEP
QBSÈQJDBEBT
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Ingredientes da Massa
tHEFNBOUFJHBTFNTBM
* 1PS'ÈCZP"SDBOKP
3FOEJNFOUPBQPSÎÜFT
tFEFYÓDBSB EFDIÈ
EFBÎÞDBS Bolo Brownie (SBVEFEJmDVMEBEFGÈDJM
tHFNBT 1PS'ÈCZP"SDBOKP 5FNQPEFQSFQBSPIPSB
tDPMIFS EFTPQB
EFFTTÐODJB 3FOEJNFOUPQPSÎÜFT
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EFNBOUFJHB
tYÓDBSB EFDIÈ
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37
BOLOS
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tHEFNBOUFJHBTFNTBM PCPMP4JSWB
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38
tPWPT PGFSNFOUP
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tBCPCSJOIBTSBMBEBTDPNDBTDB Ingredientes da Mousse de Açaí
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tFYÓDBSB EFDIÈ
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tPWPT
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EFØMFP
tYÓDBSBT EFDIÈ
EFGBSJOIBEFUSJHP
tDPMIFS EFTPQB
EFGFSNFOUPFNQØ
t"ÎÞDBS QBSBQPMWJMIBS
1PS*WFUF'FJUPTB
t$BOFMBFNQØ QBSBQPMWJMIBS
$VMJOÈSJB1BTTPB1BTTP
Preparo 3FOEJNFOUPQPSÎÜFT
#BUBOPMJRVJEJmDBEPSPTQSJNFJSPTJO (SBVEFEJmDVMEBEFGÈDJM
HSFEJFOUFTFDPMPRVFBNJTUVSBFNVNB 5FNQPEFQSFQBSPIPSBFNJOVUPT
42
Ingredientes da Massa
tMBUBEFMFJUFDPOEFOTBEP Bolo Bombas TFNVOUBSFMFWFBPGPSOPQBSBBTTBS0
DSFNFEFMJNÍPEFWFTFSQSFQBSBEPDP
tHEFDIPDPMBUFBPMFJUFPVNFJP
BNBSHPSBMBEP de Limão MPDBOEPFNVNSFDJQJFOUFNÏEJPPDIP
DPMBUFFPDSFNFEFMFJUF%FJYFEFSSFUFS
tDBJYBEFCJTDPJUPUJQPDIBNQBOIF 1PS+VSBOEZS"ĉPOTP FN CBOIPNBSJB PV FN NJDSPPOEBT
tPWPT BUÏ PCUFS VN DSFNF MJTP F IPNPHÐOFP
tDPMIFS EFDBGÏ
EFGFSNFOUPFNQØ 3FOEJNFOUPQPSÎÜFT %FQPJT
KVOUF PT EFNBJT JOHSFEJFOUFT F
tYÓDBSB EFDIÈ
EFOP[FTUSJUVSBEBT (SBVEFEJmDVMEBEFGÈDJM NFYB &NQSFHVF P DSFNF QBSB SFDIFBS
t.BSHBSJOBFGBSJOIBEFUSJHP QBSB 5FNQPEFQSFQBSPIPSBT F DPCSJS P CPMP
BTTJN DPNP BT DBSPMJ
VOUBSFFOGBSJOIBS
OBT-FNCSFEFJOUFSDBMBSBTDBNBEBTEF
Ingredientes da Massa NBTTBFSFDIFJPDPNDIBOUJMMZFVNFEF
Ingredientes do Recheio tPWPT DFSBNBTTBDPNPMJDPS
tMBUBEFMFJUFDPOEFOTBEPDP[JEP tYÓDBSBT EFDIÈ
EFBÎÞDBS
tHEFNBOUFJHB
*Bolo de Café
tHSEFOP[FTQJDBEBT
tYÓDBSBT EFDIÈ
EFGBSJOIBEFUSJHP
Preparo tNMEFMFJUF
5SJUVSF PT CJTDPJUPT F BDSFTDFOUF NFUB tDPMIFS EFTPQB
EFGFSNFOUPFNQØ
EF EP MFJUF DPOEFOTBEP 3FTFSWF #BUB tDBJYBEFQØQBSBQVEJNTBCPSCBVOJMIB
OB CBUFEFJSB PT PWPT BUÏ BERVJSJS VN tEFYÓDBSB EFDIÈ
EFDIPDPMBUF
DSFNF DMBSP
QPS BQSPYJNBEBNFOUF CSBODPQJDBEP com Nozes
NJOVUPT +VOUF B NJTUVSB BPT CJTDPJUPT 1PS'ÈCZP"SDBOKP
SFTFSWBEPT
NFYFOEP EFMJDBEBNFOUF Ingredientes da Massa de Carolina
"DSFTDFOUF BT OP[FT
P SFTUBOUF EP MFJ tHEFNBOUFJHBTFNTBM 3FOEJNFOUPBQPSÎÜFT
UF DPOEFOTBEP
P DIPDPMBUF SBMBEP F P tNMEFÈHVB (SBVEFEJmDVMEBEFNÏEJP
GFSNFOUPFNQØ6OUFFFOGBSJOIFVNB tHEFGBSJOIBEFUSJHP 5FNQPEFQSFQBSPIPSBFNJOVUPT
GPSNBQFRVFOB
DPMPRVFBNJTUVSBFMFWF tBPWPTQFRVFOPT
BPGPSOPQSFBRVFDJEPBUÏEPVSBS%FJYF Ingredientes da Massa
BNPSOBS F EFTFOGPSNF %FQPJT
BCSB P Ingredientes do Creme de Limão tYÓDBSB EFDIÈ
EFNBSHBSJOBTFNTBM
CPMP F SFDIFJF DPNP MFJUF DPOEFOTBEP tHEFDIPDPMBUFCSBODP tYÓDBSB EFDIÈ
EFBÎÞDBS
FBTOP[FT1PSÞMUJNP
QPMWJMIFOP[FTF tMBUBEFDSFNFEFMFJUFTFNTPSP tHFNBT
BÎÞDBSTPCSFPCPMP tYÓDBSB EFDIÈ
EFTVDPEF tYÓDBSB EFDIÈ
EFBNJEPEFNJMIP
MJNÍPDPBEP tYÓDBSB EFDIÈ
EFGBSJOIBEFUSJHP
tDPMIFS EFDIÈ
EFSBTQBTEFMJNÍP tDPMIFS EFDIÈ
EFGFSNFOUPFNQØ
tYÓDBSB EFDIÈ
EFDIBOUJMMZ tDPMIFS EFDBGÏ
EFDBOFMBFNQØ
t$PSBOUFBMJNFOUÓDJPWFSEFBHPTUP tYÓDBSB EFDIÈ
EFDBGÏGPSUFGSJP
tHEFDSFBNDIFFTFMJHIU tDMBSBTFNOFWF
tYÓDBSBT EFDIÈ
EFDIBOUJMMZ QBSB tYÓDBSB EFDIÈ
EFOP[FTQJDBEBT
BNPOUBHFN
t-JDPSEFGSVUBTTJMWFTUSFTBHPTUP QBSB Ingredientes do Recheio
VNFEFDFSBNBTTB
tHEFBNFJYBQSFUBTFDB
QJDBEJOIB
tYÓDBSB EFDIÈ
EFÈHVB
Preparo tYÓDBSB EFDIÈ
EFBÎÞDBS
*OJDJF QFMB NBTTB
CBUFOEP BT HFNBT
P
BÎÞDBSFBNBOUFJHB+VOUFBGBSJOIBEF Ingredientes do Creme
USJHPF
FNTFHVJEB
PQVEJNEJTTPMWJEP tYÓDBSB EFDIÈ
EFNBSHBSJOBTFNTBM
OP MFJUF 1PS ÞMUJNP
VOB BT DMBSBT FN tYÓDBSBT EFDIÈ
EFBÎÞDBS
OFWF F P GFSNFOUP %JTQPOIB B NBTTB EFDPOGFJUFJSP
FN VNB GPSNB VOUBEB F FOGBSJOIBEB tYÓDBSB EFDIÈ
EFDBGÏGPSUF
F
FOUÍP
TBMQJRVF P DIPDPMBUF CSBODP
-FWFBPGPSOPQSFBRVFDJEPB$BUÏ Preparo
BTTBS F EPVSBS &ORVBOUP JTTP
QSFQBSF #BUB CFN B NBSHBSJOB DPN P BÎÞDBS
BTDBSPMJOBT
MFWBOEPBPGPHPBNBOUFJHB +VOUFBTHFNBT
VNBBVNB
CBUFOEPBUÏ
DPNÈHVBFEFJYBOEPGFSWFS"DSFTDFOUF PCUFSVNDSFNFFTCSBORVJÎBEP+VOUFP
BGBSJOIBEFUSJHP
NFYFOEPSBQJEBNFO BNJEPEFNJMIP
BGBSJOIB
PGFSNFOUPF
'PUP4IVUUFSTUPDL
43
BOLOS
BP GPSOP QSFBRVFDJEP B ¡$ QPS
NJOVUPT 1SFQBSF P SFDIFJP
MFWBOEP BP Bolo de Cenoura
GPHPUPEPTPTJOHSFEJFOUFTFEFJYFDP[J
OIBSQPSNJOVUPT#BUBOPMJRVJEJmDB com Leite
EPSFSFTFSWF1SFQBSFPDSFNF
CBUFOEP 1PS"OB1BVMB(.BSUJOT
B NBSHBSJOB DPN P BÎÞDBS EF DPOGFJUFJ
SP BUÏ mDBS CFN DSFNPTP +VOUF P DBGÏ 3FOEJNFOUPQPSÎÜFT
BPTQPVDPT
NFYFOEPTFNQSFFSFTFSWF (SBVEFEJmDVMEBEFGÈDJM EF DFOPVSB FN VN SFDJQJFOUF F BDSFT
.POUFPCPMP
DPSUBOEPBNBTTBBPNFJP 5FNQPEFQSFQBSPNJOVUPT DFOUFBGBSJOIBEFUSJHPFPGFSNFOUPFN
&TQBMIFPSFDIFJPEFBNFJYBFDPMPRVFB QØ .JTUVSF NVJUP CFN BUÏ EJTTPMWFS
PVUSBNFUBEFEBNBTTB
DPCSJOEPDPNP *OHSFEJFOUFT UPUBMNFOUFBGBSJOIB&NTFHVJEB
MFWFB
DSFNFFEFDPSBOEPBHPTUP tDFOPVSBTNÏEJBTDPSUBEBTFNSPEFMBT NBTTBQBSBBTTBSFNGPSNBVOUBEBDPN
tPWPT NBOUFJHB F QPMWJMIBEB DPN GBSJOIB EF
USJHP
FN GPSOP NPEFSBEP F QSFBRVFDJ
*Bolo de Cenoura
tYÓDBSBT EFDIÈ
EFBÎÞDBS
tFYÓDBSBT EFDIÈ
EFGBSJOIB EP QPS NJOVUPT %FTFOGPSNF P CPMP
EFUSJHP BJOEB NPSOP
EFJYF FTGSJBS F DVCSBP
tEFYÓDBSB EFDIÈ
EFMFJUF DPNPDSFNF1BSBGB[FSPDSFNF
MFWFBP
tYÓDBSB EFDBGÏ
EFØMFP GPHP
FNVNBQBOFMBFNCBOIPNBSJB
P
1PS+VSBOEZS"ĉPOTP tDPMIFS EFTPQB
CFNDIFJBEFGFS DIPDPMBUFNFJPBNBSHPQJDBEPFPDSFNF
NFOUPFNQØ EFMFJUF
NFYFOEPBUÏGPSNBSVNDSFNF
3FOEJNFOUPQPSÎÜFT %FJYFFTGSJBSFFNQSFHVF
(SBVEFEJmDVMEBEFGÈDJM 1SFQBSP
*Bolo de Chocolate
5FNQPEFQSFQBSPIPSBFNJOVUPT #BUBUPEPTPTJOHSFEJFOUFTOPMJRVJEJmDB
EPSFBTTFPCPMPFNGPSNBVOUBEBFFO
Ingredientes da Massa GBSJOIBEB
VUJMJ[BOEPGPSOPQSFBRVFDJEP
tPWPT B$
tFYÓDBSB EFDIÈ
EFBÎÞDBS
tYÓDBSBT EFDIÈ
EFDFOPVSB
com Cerveja
tYÓDBSB EFDIÈ
EFNBJPOFTF
tYÓDBSB EFDIÈ
EFBNJEPEFNJMIP
tFYÓDBSB EFDIÈ
EFGBSJOIBEFUSJHP
tDPMIFS EFTPQB
EFGFSNFOUPFNQØ
*Bolo de Cenoura 1PS3PTF"SUFF$SJBÎÜFT
3FOEJNFOUPQPSÎÜFT
(SBVEFEJmDVMEBEFGÈDJM
tHEFDIPDPMBUFNFJPBNBSHPQJDB
EP PQDJPOBM
tYÓDBSB EFDIÈ
EFBNFJYBT
ao Creme 5FNQPEFQSFQBSPNJOVUPT
1PS4BOESB1PSUP Ingredientes
QJDBEBT PQDJPOBM
tPWPT
tQJUBEBEFTBM 3FOEJNFOUPQPSÎÜFT tYÓDBSBT EFDIÈ
EFGBSJOIBEFUSJHP
(SBVEFEJmDVMEBEFGÈDJM tYÓDBSB EFDIÈ
EFDIPDPMBUFFNQØ
Ingredientes da Cobertura 5FNQPEFQSFQBSPNJOVUPT
tHEFDIPDPMBUFNFJPBNBSHPQJ tFYÓDBSB EFDIÈ
EFDFSWFKB
cado QSFUBBRVFDJEB
Ingredientes da Massa tDPMIFSFT EFTPQB
EFØMFP
tYÓDBSB EFDIÈ
EFBÎÞDBSEFDPOGFJUFJSP tPWPT
tHEFNBOUFJHB tDPMIFS EFTPCSFNFTB
EFCJDBSCPOB
tYÓDBSB EFDIÈ
EFØMFP UPEFTØEJP
tEFYÓDBSB EFDIÈ
EFMFJUF tYÓDBSBT EFDIÈ
EFGBSJOIBEFUSJHP tDPMIFS EFTPQB
EFGFSNFOUPFNQØ
tYÓDBSBT EFDIÈ
EFBÎÞDBS tYÓDBSBT EFDIÈ
EFBÎÞDBS
Preparo tDFOPVSBTNÏEJBTSBMBEBT
#BUBOPMJRVJEJmDBEPSPTPWPTDPNBDF t.BSHBSJOBFGBSJOIBEFUSJHP QBSB
tDPMIFS EFTPQB
EFGFSNFOUPFNQØ VOUBSFQPMWJMIBS
PTEFNBJTJOHSFEJFOUFTEBNBTTB
NJTUV
t'BSJOIBEFUSJHP QBSBVOUBS
Preparo
SBOEPCFN-FWFBPGPSOPQBSBBTTBSQPS
NJOVUPT1BSBGB[FSBDPCFSUVSB
MFWF #BUBOBCBUFEFJSBPTPWPTDPNPBÎÞDBS
Ingredientes do Creme BUÏPCUFSVNDSFNFDMBSP
EVSBOUFNJ
UPEPTPTJOHSFEJFOUFTBPGPHPBUÏEJTTPM
tMBUBEFDSFNFEFMFJUF OVUPT+VOUFBGBSJOIB
PCJDBSCPOBUPFP
WFS%FTQFKFQPSDJNBEPCPMPKÈEFTFO
tHEFDIPDPMBUFNFJP DIPDPMBUFQFOFJSBEPTFBDFSWFKBBRVFDJ
GPSNBEPFTJSWB
BNBSHPQJDBEP EB F CBUB SBQJEBNFOUF "DSFTDFOUF
QPS
ÞMUJNP
PGFSNFOUPFPØMFP
NJTUVSBOEP
Preparo CFN -FWF BP GPSOP FN GPSNB VOUBEB F
#BUBOPMJRVJEJmDBEPSPTPWPT
PBÎÞDBS
FOGBSJOIBEB
FN GPSOP QSFBRVFDJEP BUÏ
BTDFOPVSBTFPØMFP$PMPRVFBNJTUVSB EPVSBS%FJYFBNPSOBSFEFTFOGPSNF
44
Bolo de Chocolate tYÓDBSB EFDIÈ
EFBÎÞDBS
tYÓDBSB EFDIÈ
EFEBNBTDPTQJDBEPT
5FNQPEFQSFQBSPIPSB
*Bolo de Chocolate
VOUBSFFOGBSJOIBS
*Bolo de Chocolate
e Damasco
1PS$P[JOIB&ODBOUBEB
3FOEJNFOUPQPSÎÜFT
(SBVEFEJmDVMEBEFNÏEJP
5FNQPEFQSFQBSPIPSBT
Ingredientes
tSFDFJUBEFNBTTBEFQÍPEFMØEF
DIPDPMBUF
tMBUBTEFCSJHBEFJSPQSPOUP
tMBUBEFDSFNFEFMFJUFTFNTPSP
tHEFEBNBTDPTQJDBEPT
'PUP4IVUUFSTUPDL
tYÓDBSB EFDIÈ
EFHFMFJBEFEBNBTDP
Ingredientes da Calda
tYÓDBSBT EFDIÈ
EFTVDPEFMBSBOKB
45
BOLOS
3FOEJNFOUPQPSÎÜFT
'PUP4IVUUFSTUPDL
(SBVEFEJmDVMEBEFGÈDJM
5FNQPEFQSFQBSPNJOVUPT
Ingredientes
tSFDFJUBEF.BTTB#ÈTJDBQBSB#PMP*
tMJUSPEFDIBOUJMMZ
tHEFDIPDPMBUFBPMFJUFSBMBEP
tYÓDBSB EFDIÈ
EFDFSFKBTQJDBEBT
Preparo
.JTUVSFCFNUPEPTPTJOHSFEJFOUFTFSF
DIFJFPCPMP%FDPSFBHPTUPFTJSWB
*Bolo de Chocolate
e Creme de Nozes
1PS%BMWB;BOGPSMJO 5SFNEB"MFHSJB
3FOEJNFOUPQPSÎÜFT
(SBVEFEJmDVMEBEFGÈDJM
5FNQPEFQSFQBSPIPSBTFNJOVUPT
Ingredientes da Massa
tFYÓDBSBT EFDIÈ
EFGBSJOIB
EFUSJHP
tYÓDBSB EFDIÈ
EFMFJUF
tPWPT
Preparo
Bolo de Chocolate #BUB BT DMBSBT FN OFWF
BDSFTDFOUF P
tFYÓDBSB EFDIÈ
EFBÎÞDBS
tDPMIFSFT EFTPQB
EFNBSHBSJOBTFNTBM
com Mousse de BÎÞDBSFCBUBQPSDFSDBEFNJOVUPT
+VOUF BT HFNBT F CBUB NBJT VN QPVDP
tDPMIFSFT EFTPQB
EFBDIPDPMBUBEP
FNQØ
Chocolate Branco %FTMJHVFBCBUFEFJSBFBDSFTDFOUFBGBSJ
OIBNJTUVSBEBBPGFSNFOUPFBPDIPDP
tDPMIFS EFTPQB
EFGFSNFOUPFNQØ
1PS&MBJOF1JHJOJ MBUFFNQØFBÈHVB
NFYFOEPEFMJDBEB
NFOUF "TTF B NBTTB FN GPSNB VOUBEB Ingredientes do Creme de Nozes
3FOEJNFOUPQPSÎÜFT QPSDFSDBEFNJOVUPT
FNGPSOPQSFB tNMEFMFJUF
(SBVEFEJmDVMEBEFNÏEJP RVFDJEP%FSSFUBPDIPDPMBUFFNCBOIP tMBUBEFMFJUFDPOEFOTBEP
5FNQPEFQSFQBSPIPSBFNJOVUPT NBSJB
FTQFSF BNPSOBS F BDSFTDFOUF P tDPMIFS EFTPQB
EFNBSHBSJOB
DSFNFEFMFJUF
NFYFOEPCFN"EJDJPOF tDPMIFSFT EFTPQB
EFBNJEPEFNJMIP
Ingredientes da Massa B HFMBUJOB F NJTUVSF EFMJDBEBNFOUF EF tYÓDBSB EFDIÈ
EFOP[FTQJDBEBT
tPWPTHSBOEFT QPJT EF GSJP P DIBOUJMMZ &OUÍP
DPSUF P
tFYÓDBSB EFDIÈ
EFBÎÞDBS CPMP BP NFJP F SFDIFJFP DPN NFUBEF Ingredientes da Cobertura
tYÓDBSB EFDIÈ
EFÈHVBGFSWFOUF EBNPVTTF4BMQJRVFSBTQBTEFDIPDPMBUF tHEFDIPDPMBUFBPMFJUFGSBDJPOBEP
tYÓDBSBT EFDIÈ
EFGBSJOIBEFUSJHP FDVCSBDPNBNPVTTFSFTUBOUF tHEFOP[FTJOUFJSBT
tYÓDBSB EFDIÈ
EFDIPDPMBUFFNQØ
tDPMIFS EFTPQB
EFGFSNFOUPFNQØ Preparo
Ingredientes da Mousse
tMBUBEFDSFNFEFMFJUFTFNTPSP
tHEFDIPDPMBUFCSBODPEFSSFUJEP
*Bolo de #BUBOBCBUFEFJSBBTHFNBTDPNBNBSHB
SJOBFPBÎÞDBS&NTFHVJEB
BDSFTDFOUFP
BDIPDPMBUBEP
PMFJUFFBGBSJOIB.JTUVSF
BP GFSNFOUP F EFTMJHVF B CBUFEFJSB
t3BTQBTEFDIPDPMBUFCSBODPBHPTUP "DSFTDFOUFBTDMBSBTFNOFWFFMFWFQBSB
tYÓDBSBT EFDIÈ
EFDIBOUJMMZ Chocolate e Cereja BTTBS FN GPSNB SFEPOEB 1BSB GB[FS P
tDPMIFS EFTPQB
EFHFMBUJOBFNQØ 1PS.BSJB$BSOFMØ[ DSFNF EF OP[FT
MFWF BP GPHP UPEPT PT
TFNTBCPSKÈIJESBUBEB &TDPMB"OHBUVSBNB
JOHSFEJFOUFT
FYDFUPBTOP[FT
FEFJYFBUÏ
46
FOHSPTTBS3FUJSFEPGPHPFKVOUFBTOP[FT
%FJYF FTGSJBS F SFTFSWF %FQPJT
DPSUF P
BÎÞDBS F NFYB CFN &N TFHVJEB
DPSUF
P CPMP
SFHVFP DPN MJDPS EF DBDBV PV Bolo de Fécula
CPMPFNQBSUFTFQBTTFPSFDIFJPOBQSJ DIPDPMBUF
FTQBMIF P SFDIFJP F DVCSB 1PS'ÈCZP"SDBOKP
NFJSBQBSUF$VCSBDPNBTFHVOEBQBSUF DPNBPVUSBNFUBEFEBNBTTB1PSmN
F QBTTF P SFDIFJP OPWBNFOUF $PMPRVF DVCSBDPNPSFTUBOUFEPSFDIFJPFEFDP 3FOEJNFOUPBQPSÎÜFT
QPSDJNBBÞMUJNBQBSUFEFNBTTBFEFJYF SFDPNDIPDPMBUFSBMBEPFDFSFKBT (SBVEFEJmDVMEBEFNÏEJP
HFMBSQPSIPSBT%FSSFUBPDIPDPMBUFEB 5FNQPEFQSFQBSPIPSB
Calda de Caramelo
*Bolo de Chocolate
tHEFGÏDVMBEFCBUBUB
tDPMIFS EFDIÈ
EFGFSNFOUPFNQØ
1PS.BSJB$BSOFMØ[ tDPMIFS EFTPQB
EFBÎÞDBS
&TDPMB"OHBUVSBNB
QFOFJSBEP DPCFSUVSB
3FOEJNFOUPFQPSÎÜFT
Especial (SBVEFEJmDVMEBEFGÈDJM
Preparo
#BUBBTHFNBTDPNPBÎÞDBSBUÏPCUFSVN
1PS.BSJB$BSOFMØ[ 5FNQPEFQSFQBSPIPSBFNJOVUPT DSFNF FTCSBORVJÎBEP +VOUF B NBOUFJHB
&TDPMB"OHBUVSBNB
EFSSFUJEBFGSJBFUPSOFBCBUFS"EJDJPOF
Ingredientes da Massa BGÏDVMBEFCBUBUB
PGFSNFOUPF
QPSmN
3FOEJNFOUPBQPSÎÜFT tMBUBEFMFJUFDPOEFOTBEP BT DMBSBT FN OFWF %FTQFKF B NBTTB FN
(SBVEFEJmDVMEBEFGÈDJM tPWPT VNB GPSNB F MFWF QBSB BTTBS FN GPSOP
5FNQPEFQSFQBSPIPSB tDPMIFSFT EFTPQB
EFNBOUFJHB QSFBRVFDJEPB$QPSNJOVUPTBUÏ
tDPMIFS EFTPQB
EFFTTÐODJB RVF
BPFTQFUBSVNQBMJUP
FTUFTBJBTFDP
Ingredientes da Massa EFCBVOJMIB 3FUJSFEPGPSOP
FTQFSFFTGSJBSVNQPVDP
tPWPT tNMEFMFJUFEFDPDP FQPMWJMIFBÎÞDBSQFOFJSBEP
tYÓDBSB EFDIÈ
EFØMFP tHEFDPDPSBMBEP
*Bolo de Coco
tFYÓDBSBT EFDIÈ
EFBÎÞDBS tYÓDBSBT EFDIÈ
EFGBSJOIBEFUSJHP
tYÓDBSBT EFDIÈ
EFGBSJOIBEFUSJHP tDPMIFSFT EFTPQB
SBTBTEFGFSNFOUP
tYÓDBSB EFDIÈ
EFÈHVB FNQØ
tDPMIFSFT EFTPQB
EFDIPDPMBUFFNQØ
tDPMIFS EFTPQB
EFGFSNFOUPFNQØ Ingredientes da Calda
t.BSHBSJOBFGBSJOIBEFUSJHP QBSB tHEFBÎÞDBS
VOUBSFQPMWJMIBS
tYÓDBSBT EFDIÈ
EFÈHVB com Frutas
1PS*WFUF'FJUPTB $VMJOÈSJB1BTTPB1BTTP
47
BOLOS
NJTUVSB FN VNB WBTJMIB F BDSFTDFOUF B tNMEFMFJUF [FTFCBUBBNBOUFJHBDPNPBÎÞDBSFN
GBSJOIB
PDPDPSBMBEPFPGFSNFOUP
NF tNMEFMFJUFDPOEFOTBEP VNBCBUFEFJSB+VOUFPTPWPT
VNBVN
YFOEPCFN1BTTFBTGSVUBTDSJTUBMJ[BEBT tYÓDBSB EFDIÈ
EFÈHVB CBUFOEP CFN "DSFTDFOUF B NJTUVSB EF
QFMB GBSJOIB EF USJHP F FTQBMIFBT QFMB tYÓDBSBT EFDIÈ
EFBÎÞDBS GBSJOIBEFUSJHPFNFYBDVJEBEPTBNFO
NBTTB.JTUVSFEFMJDBEBNFOUFFMFWFBP tNMEFMFJUFEFDPDP UF +VOUF BT GSVUBT SFTFSWBEBT F EFTQFKF
GPSOP QSFBRVFDJEP B ¡$
FN GPSNB tDPMIFSFT EFTPQB
EFNBOUFJHB B NBTTB FN VNB GPSNB
MFWBOEP QBSB
VOUBEB
QPSNJOVUPT BTTBS QPS NJOVUPT 1JODFMF B QBSUF
Preparo EFDJNBEPCPMPBJOEBRVFOUFDPNDP
*Bolo de Frutas
1PS3PTF"SUFF$SJBÎÜFT UFNQFSBUVSBCBJYB
TFNQBSBSEFNFYFS
%FTMJHVFPGPHP
KVOUFBNBOUFJHBFPMFJ
3FOEJNFOUPQPSÎÜFT UF EF DPDP
NJTUVSBOEP CFN -FWF QBSB
(SBVEFEJmDVMEBEFGÈDJM BTTBS FN GPSOP QSFBRVFDJEP BUÏ EPVSBS
5FNQPEFQSFQBSPNJOVUPT %FJYFFTGSJBSFEFTFOGPSNF
Ingredientes Vermelhas
*Bolo de Frutas
tPWPT 1PS$P[JOIB&ODBOUBEB
tYÓDBSBT EFDIÈ
EFBÎÞDBS
tYÓDBSBT EFDIÈ
EFGBSJOIBEFUSJHP 3FOEJNFOUPQPSÎÜFT
tDPMIFSFT EFTPCSFNFTB
EFGBSJOIB (SBVEFEJmDVMEBEFGÈDJM
5FNQPEFQSFQBSPIPSBT
de beterraba
tYÓDBSB EFDIÈ
EFMFJUFNPSOP e Chocolate Ingredientes
tDPMIFS EFTPQB
EFGFSNFOUPFNQØ 1PS'ÈCZP"SDBOKP
tSFDFJUBEFNBTTBEFQÍPEFMØCSBODB
t.BSHBSJOBFGBSJOIBEFUSJHP QBSB
3FOEJNFOUPBQPSÎÜFT tYÓDBSB EFDIÈ
EFQPMQBDPOHFMBEB
VOUBSFQPMWJMIBS
(SBVEFEJmDVMEBEFGÈDJM de amora
Preparo 5FNQPEFQSFQBSPIPSB
'PUP4IVUUFSTUPDL
#BUBBTDMBSBTFNOFWFFSFTFSWF#BUBOB
CBUFEFJSB BT HFNBT DPN P BÎÞDBS
BDSFT Ingredientes
DFOUF BT DMBSBT FN OFWF F UPSOF B CBUFS tYÓDBSB EFDIÈ
EFMJDPSEFMBSBOKB
+VOUFBGBSJOIBEFUSJHP
BGBSJOIBEFCF tYÓDBSB EFDIÈ
EFBCBDBYJDSJTUBMJ[B
UFSSBCBFPGFSNFOUPKÈNJTUVSBEPOPMFJUF EPQJDBEPFNDVCJOIPT
NPSOPFNFYBCFN
BUÏPCUFSVNBNJTUVSB tEFYÓDBSB EFDIÈ
EFEBNBTDPT
IPNPHÐOFB 6OUF VNB GPSNB DPN NBS TFDPTDPSUBEPTFNQFEBÎPTEFDN
HBSJOBFQPMWJMIFGBSJOIBEFUSJHP%FTQFKF tEFYÓDBSB EFDIÈ
EFVWBTQBTTBT
BNBTTBFMFWFBPGPSOPBUÏEPVSBS tYÓDBSB EFDIÈ
EFGBSJOIBEFUSJHP
tDPMIFSFT EFTPQB
EFDIPDPMBUFFN
*Bolo de Farinha
QØQFOFJSBEP
tDPMIFS EFDIÈ
EFGFSNFOUPFNQØ
tYÓDBSB EFDIÈ
EFOP[FTQJDBEBT
tYÓDBSB EFDIÈ
EFNBOUFJHBTFNTBM
tEFYÓDBSB EFDIÈ
EFBÎÞDBS
tPWPT
de Milho
1PS3PTF"SUFF$SJBÎÜFT Preparo
&NVNBWBTJMIB
NJTUVSFPMJDPS
PBCB
3FOEJNFOUPQPSÎÜFT DBYJ
PEBNBTDPFBTVWBTQBTTBT$VCSB
(SBVEFEJmDVMEBEFGÈDJM FEFJYFEFTDBOTBSQPSIPSB
NFYFOEP
5FNQPEFQSFQBSPNJOVUPT EFWF[FNRVBOEP&NVNBWBTJMIB
FT
DPSSBCFNPMÓRVJEPEBTGSVUBT"RVFÎB
Ingredientes PGPSOPFNJTUVSFBGBSJOIB
PDIPDPMBUF
tHEFGBSJOIBEFNJMIPBNBSFMB FN QØ F P GFSNFOUP "EJDJPOF BT OP
48
tYÓDBSB EFDIÈ
EFQPMQBDPOHFMBEBEF
NPSBOHP Bolo de Frutas tYÓDBSBT EFDIÈ
EFMFJUF
tFYÓDBSB EFDIÈ
EFBÎÞDBS
tYÓDBSB EFDIÈ
EFQPMQBDPOHFMBEBEF
GSBNCPFTB Secas com Cereal tYÓDBSB EFDIÈ
EFØMFP
tYÓDBSB EFDIÈ
EFBNJEPEFNJMIP
tYÓDBSB EFDIÈ
EFBÎÞDBS
tFOWFMPQFEFHFMBUJOBFNQØTFN e Chocolate tFYÓDBSB EFDIÈ
EFGVCÈ
tHEFDPDPSBMBEP
TBCPSOBDPSWFSNFMIB 1PS3PTF"SUFF$SJBÎÜFT tHEFRVFJKPQBSNFTÍPSBMBEP
tYÓDBSB EFDIÈ
EFÈHVB tDPMIFSFT EFTPQB
EFNBSHBSJOB
tHEFDIPDPMBUFCSBODPEFSSFUJEP 3FOEJNFOUPQPSÎÜFT tDPMIFS EFTPQB
EFGFSNFOUPFNQØ
tHEFDSFNFEFMFJUFTFNTPSP (SBVEFEJmDVMEBEFGÈDJM
tDMBSBTFNOFWFCBUJEBTDPNDPMIF 5FNQPEFQSFQBSPNJOVUPT Preparo
SFT EFTPQB
EFBÎÞDBS $PMPRVFUPEPTPTJOHSFEJFOUFTOPMJRVJEJ
tHEFGSVUBTWFSNFMIBT BNPSB
Ingredientes mDBEPS
PCFEFDFOEPBPSEFNBDJNB#BUB
DFSFKB
NPSBOHPFGSBNCPFTB
tYÓDBSB EFDIÈ
EFGBSJOIBEFUSJHP QPSNJOVUPT
EFTQFKFFNBTTBEFJSBDPN
tYÓDBSB EFDIÈ
EFBÎÞDBS GVSPDFOUSBMVOUBEBFFOGBSJOIBEBFMFWF
Preparo tPWPT QBSBBTTBSFNGPSOPQSFBRVFDJEPB$
&NVNBQBOFMB
DPMPRVFBTQPMQBTFPBÎÞ tDPMIFSFT EFTPQB
EFNBOUFJHB QPSNJOVUPTPVBUÏRVFmRVFEPVSBEP
DBS
MFWFBPGPHPCBJYPFNFYBEFWF[FN PVNBSHBSJOB QPSDJNB3FUJSFEPGPSOPFTJSWB
RVBOEP
BUÏGPSNBSVNBHFMFJB)JESBUFB tDPMIFSFT EFTPQB
EFHPSEVSB
HFMBUJOBOBÈHVBFEJTTPMWBOPNJDSPPO WFHFUBMIJESPHFOBEB
EBTPVFNCBOIPNBSJB.JTUVSFPDSFNF
EFMFJUFDPNPDIPDPMBUFEFSSFUJEP
KVOUF
B HFMBUJOB EJTTPMWJEB F B HFMFJB
NFYFO
EP CFN "DSFTDFOUF BT DMBSBT FN OFWF F
tYÓDBSB EFDIÈ
EFOP[FT
QJDBEBTHSPTTFJSBNFOUF
tYÓDBSB EFDIÈ
EFDFSFBMUSJUVSBEP
tEBNBTDPQJDBEP
*
NJTUVSFEFMJDBEBNFOUF1BSUBQBSBBNPO tYÓDBSB EFDIÈ
EFVWBTQBTTBT
UBHFN
DPSUBOEP P QÍPEFMØ BP NFJP tDPMIFS EFTPC
EFDBOFMBFNQØ
3FHVF DPN B DBMEB F DPMPRVF P SFDIFJP
tDPMIFS EFDIÈ
EFDSBWPFNQØ
FTQBMIBOEPCFN$VCSBDPNBPVUSBGBUJB tDPMIFS EFTPQB
EFNFM
EFCPMPFSFHVFDPNBDBMEBOPWBNFOUF tDPMIFSFT EFTPQB
EFJPHVSUFOBUVSBM
-FWF QBSB B HFMBEFJSB QPS IPSBT F EF tDPMIFS EFDIÈ
EFGFSNFOUPFNQØ
TFOGPSNF&NTFHVJEB
DVCSBPCPMPDPN tHEFDIPDPMBUFBPMFJUFPVNFJP
DIBOUJMMZFEFDPSFDPNGSVUBT BNBSHPEFSSFUJEP Bolo de
t3BTQBTEFMJNÍPBHPTUP
t.BSHBSJOBFGBSJOIBEFUSJHP QBSB Goiaba
VOUBSFFOGBSJOIBS
1PS'ÈCZP"SDBOKP
Preparo 3FOEJNFOUPQPSÎÜFT
$PMPRVF FN VN SFDJQJFOUF UPEPT PT JO (SBVEFEJmDVMEBEFNÏEJP
HSFEJFOUFT
TFHVJOEPBPSEFNEBSFDFJUB
5FNQPEFQSFQBSPIPSB
NJTUVSBOEP CFN BUÏ PCUFS VNB NBTTB
DPOTJTUFOUF -FWF BP GPSOP FN GPSNB Ingredientes
QBSB CPMP JOHMÐT
VOUBEB F FOGBSJOIBEB
tHEFGBSJOIBEFUSJHP
FNGPSOPQSFBRVFDJEPBUÏEPVSBS%FJYF tHEFHPJBCBCBUJEBOPMJRVJEJmDBEPS
BNPSOBSFEFTFOGPSNF FDPBEB TVDP
tDPMIFSFT EFTPQB
EFNBSHBSJOB
1PS4BOESB1PSUP Preparo
#BUB P BÎÞDBS DPN B NBSHBSJOB
BDSFT
3FOEJNFOUPQPSÎÜFT DFOUFBGBSJOIB
PNFMFPTVDPEFHPJBCB
'PUP4IVUUFSTUPDL
49
BOLOS
*Bolo de Interior
Ingredientes tMJUSPEFDIBOUJMMZ
tMBSBOKBDPNDBTDB tFYÓDBSB EFDIÈ
EFBCBDBYJ
tYÓDBSB EFDIÈ
EFØMFP QJDBEPFDP[JEP
tPWPT tYÓDBSB EFDIÈ
EFQÐTTFHPTQJDBEPT
tFYÓDBSB EFDIÈ
EFBÎÞDBS tYÓDBSB EFDIÈ
EFDFSFKBTQJDBEBT
tYÓDBSB EFDIÈ
EFGBSJOIBEFUSJHP
tFYÓDBSB EFDIÈ
EFGVCÈ de Frutas tYÓDBSB EFDIÈ
EFLJXJTQJDBEPT
tHSEFOP[FTPVBNFOEPJNQJDBEPT
tDPMIFS EFTPQB
EFGFSNFOUPFNQØ 1PS+VSBOEZS"ĉPOTP
t.BSHBSJOB QBSBVOUBS
3FOEJNFOUPQPSÎÜFT
(SBVEFEJmDVMEBEFGÈDJM Preparo
t"ÎÞDBSFDBOFMBFNQØ QBSBQPMWJMIBS
*OJDJFQFMBNBTTB
CBUFOEPPTPWPTDPNP
5FNQPEFQSFQBSPIPSB
BÎÞDBSBUÏEPCSBSEFWPMVNF"DSFTDFOUF
Preparo FOUÍP
PTJOHSFEJFOUFTTFDPTFMÓRVJEPTF
$PSUF B MBSBOKB FN QFEBÎPT F DPMPRVFB Ingredientes da Massa
tPWPT MFWFBPGPSOPQSFBRVFDJEPB$QPS
OPMJRVJEJmDBEPS&NTFHVJEB
KVOUFUPEPT NJOVUPT %FJYF FTGSJBS F GBUJF FN EJ
PTJOHSFEJFOUFTQFMBPSEFNFCBUBCFNBUÏ tFYÓDBSB EFDIÈ
EFBÎÞDBS
tYÓDBSB EFDIÈ
EFMFJUFRVFOUF WFSTPT QFEBÎPT &OUÍP
GBÎB P DSFNF
PCUFSVNBNBTTBIPNPHÐOFB1BTTFQBSB MFWBOEP UPEPT PT JOHSFEJFOUFT BP GPHP
VNBGPSNBVOUBEBFQPMWJMIBEBDPNDBOF tFYÓDBSBT EFDIÈ
EFGBSJOIB
EFUSJHP NFYFOEPTFNQSFBUÏGPSNBSmDBSIPNP
MBFNQØFBÎÞDBSFMFWFBPGPSOPB¡$
tDPMIFS EFTPQB
EFGFSNFOUPFNQØ HÐOFP$PNQPOIBBDBMEB
MFWBOEPUPEPT
QBSBBTTBS1PSmN
SFUJSFPCPMPEPGPSOPF
PTJOHSFEJFOUFTBPGPHPQPSDFSDBEF
QPMWJMIFBÎÞDBSFDBOFMBQPSDJNB
Ingredientes do Creme NJOVUPT F SFTFSWF 1PS mN
NJTUVSF UP
tMJUSPEFMFJUF EPTPTJOHSFEJFOUFTEPSFDIFJPFSFTFSWF
*Bolo de Fubá
tDPMIFSFT EFTPQB
EFBNJEPEFNJMIP .POUFPCPMP
JOUFSDBMBOEPDBNBEBTEF
tMBUBEFMFJUFDPOEFOTBEP NBTTBSFHBEBTDPNBDBMEB$VCSBDPNP
tMBUBEFDSFNFEFMFJUF DSFNFFDPNPSFDIFJP
BMUFSOBEBNFOUF
tHFNBTQBTTBEBTQFMBQFOFJSB "DSFTDFOUFPDIBOUJMMZ
BTGSVUBTFBTOP
1PS.BSJB$BSOFMØ[ &TDPMB tNMEFMFJUFEFDPDP [FT-FWFQBSBHFMBSQPSIPSBT
"OHBUVSBNB
3FOEJNFOUPBQPSÎÜFT
(SBVEFEJmDVMEBEFGÈDJM
5FNQPEFQSFQBSPNJOVUPT
Ingredientes
tYÓDBSB EFDIÈ
EFGVCÈ
tYÓDBSB EFDIÈ
EFGBSJOIBEFUSJHP
tFYÓDBSB EFDIÈ
EFBÎÞDBS
tYÓDBSB EFDIÈ
EFMFJUF
tPWPT
tYÓDBSB EFDIÈ
EFØMFP
tDPMIFSFT EFTPQB
EFNBSHBSJOB
tDPMIFS EFDBGÏ
EFTBM
tHEFDPDPSBMBEP
tDPMIFS EFTPQB
EFGFSNFOUPFNQØ
t3BTQBTEFDPDPGSFTDP QBSBEFDPSBS
'PUP4IVUUFSTUPDL
Preparo
.JTUVSF FN VNB WBTJMIB PT QSJNFJSPT
JOHSFEJFOUFTFSFTFSWF#BUBOPMJRVJEJm
50
Bolo de Iogurte t4VDPEFMJNÍPBHPTUP
tDPMIFS EFTPQB
EFGFSNFOUPFNQØ
3FOEJNFOUPQPSÎÜFT
(SBVEFEJmDVMEBEFGÈDJM
1PS.BSHBSJEB/VOFT#FOUP tYÓDBSBT EFDIÈ
EFGBSJOIBEFUSJHP 5FNQPEFQSFQBSPNJOVUPT
*Bolo de Iogurte
-BWFBMBSBOKB
SFUJSFPTVNPFDPSUFBFN
Ingredientes da Cobertura QBSUFT3FUJSFBTTFNFOUFTFCBUBOPMJ
tMBUBEFMFJUFDPOEFOTBEP RVJEJmDBEPSDPNPTPWPT
PØMFPFPBÎÞ
tHEFDIPDPMBUFNFJPBNBSHP DBS$PMPRVFBNJTUVSBFNVNBWBTJMIBF
t$PDPSBMBEPBHPTUP QBSBQPMWJMIBS
BDSFTDFOUFBGBSJOIBEFUSJHPFPGFSNFOUP
*Bolo de Iogurte
FNVNBGPSNBDPNGVSPDFOUSBMVOUBEB
F QPMWJMIBEB DPN GBSJOIB EF USJHP -FWF Ingredientes
BPGPSOPNÏEJPQPSBQSPYJNBEBNFOUF tHEFJPHVSUFOBUVSBMEFTOBUBEP
NJOVUPT1BSUBQBSBPQSFQBSPEBDPCFS tNMEFØMFPEFHJSBTTPM
UVSB
MFWBOEPBPGPHPPMFJUFDPOEFOTBEP tNMEFBÎÞDBS
%FJYF FTRVFOUBS TFN RVF GFSWB
KVOUF P
DIPDPMBUFFCBUBCFNDPNVNBDPMIFSEF
tNMEFGBSJOIBEFUSJHP
tPWPT de Morango
QBV%FJYFFTGSJBSFFTQBMIFQPSDJNBEP tYÓDBSBEFBNFJYBTTFNDBSPÎP 1PS+VSBOEZS"ĉPOTP
CPMP1PSmN
QPMWJMIFDPDPSBMBEP FDP[JEBT
tDPMIFS EFTPQB
EFGFSNFOUPFNQØ 3FOEJNFOUPQPSÎÜFT
*Bolo de Laranja
(SBVEFEJmDVEBEFGÈDJM
Preparo 5FNQPEFQSFQBSPIPSB
#BUBUPEPTPTJOHSFEJFOUFTOPMJRVJEJmDB
EPS
FYDFUPBGBSJOIBFPGFSNFOUP
DPMP Ingredientes da Massa
RVF B NBTTB OVNB UJHFMB F BDSFTDFOUF B tDPMIFS EFDIÈ
EFNBSHBSJOB
1PS*WFUF'FJUPTB GBSJOIB F P GFSNFOUP &N TFHVJEB
EFT QBSBVOUBS
51
BOLOS
Demais Ingredientes
'PUP4IVUUFSTUPDL
tNMEFMJDPSEFGSVUBTTJMWFTUSFT
tYÓDBSBT EFDIÈ
EFNBSTINBMMPX
tYÓDBSBT EFDIÈ
EFDIBOUJMMZ
tNPSBOHPTJOUFJSPT
tHEFBÎÞDBSDSJTUBMEFDPSSPTB
t$PSBOUFBMJNFOUÓDJPWFSNFMIP QBSB
UJOHJSPNBSTINBMMPX
Preparo
1BSBBNBTTB
CBUBBTDMBSBTFNOFWFOB
CBUFEFJSB F KVOUF BPT QPVDPT P BÎÞDBS
BUÏ RVF EPCSF EF WPMVNF "DSFTDFOUF
BGBSJOIB
PGFSNFOUPFBTHFNBTFCBUB
QPSNBJTBMHVOTJOTUBOUFTFNWFMPDJEBEF
NÏEJB6OUFVNBGPSNBDPNNBSHBSJOB
EFQPTJUFBNBTTBOBBTTBEFJSBFMFWFQBSB
BTTBSFNGPSOPQSFBRVFDJEPB$QPS
B NJOVUPT 1BSUB QBSB P SFDIFJP
EJTTPMWFOEPFNVNBQBOFMBPBNJEPEF
NJMIP OP MFJUF .FYB
BDSFTDFOUF PT EF
NBJT JOHSFEJFOUFT F MFWF BP GPHP NÏEJP
BUÏ FOHSPTTBS %JWJEB P CPMP FN GBUJBT tFYÓDBSB EFDIÈ
EFBÎÞDBS DMBSBT FN OFWF F MFWF B NBTTB BP GPSOP
F DPMPRVF B NFUBEF EFMBT OB GPSNB /B tYÓDBSBT EFDIÈ
EFGBSJOIBEFUSJHP QBSB BTTBS QPS NJOVUPT 1BSUB QBSB P
TFRVÐODJB
SFHVF DPN P MJDPS EF GSVUBT tEFYÓDBSB EFDIÈ
EFGÏDVMBEF SFDIFJP
MFWBOEPBPGPHPPMFJUFDPOEFOTB
TJMWFTUSFT F DVCSB DPN VNB FTQFTTB DB batata EP
BTHFNBT
PBNJEPEFNJMIPFBÈHVB
NBEBEFDIBOUJMMZTFHVJEBEBNFUBEFEP tDPMIFS EFTPQB
EFGFSNFOUPFNQØ NFYFOEP BUÏ PCUFS VN DSFNF %FJYF FT
SFDIFJP1PTJDJPOFNBJTVNBDBNBEBEF tDPMIFS EFTPQB
EFSBTQBTEFMBSBOKB GSJBS #BUB OP MJRVJEJmDBEPS B SJDPUB DPN
NBTTBOBGPSNB
UPSOFBSFHBSDPNPMJDPS tDMBSBT PDSFNFEFMFJUFFBTSBTQBTEFMJNÍP
NJT
FBHSFHVFPDIBOUJMMZFPSFDIFJP'JOBMJ[F UVSBOEP BP DSFNF EB QBOFMB "EJDJPOF B
DPN B NBTTB F MFWF Ë HFMBEFJSB QPS Ingredientes do Recheio FTTÐODJB
PTVDPEFMJNÍPFBHFMBUJOBEJT
IPSBT%FTFOGPSNFPCPMP
UJOKBPNBSTI tMBUBTEFMFJUFDPOEFOTBEP TPMWJEB
NJTUVSFUVEPNVJUPCFNFEFJYF
NBMMPXDPNVNBQFRVFOBRVBOUJEBEFEF tHFNBTQFOFJSBEBT HFMBS QPS NJOVUPT 1PS mN
NPOUF P
DPSBOUFBMJNFOUÓDJPWFSNFMIPFEFDPSFBT tYÓDBSB EFDIÈ
EFÈHVB CPMP
BMUFSOBOEP DBNBEBT EF NBTTB
SF
MBUFSBJTFBUBNQBEPCPMP1PTJDJPOFPT tDPMIFS EFTPQB
EFBNJEPEFNJMIP DIFJP F DPCFSUVSB %FDPSF DPN DIBOUJMMZ
NPSBOHPTJOUFJSPTBPSFEPSEPCPMPFOB tSJDPUBBNBTTBEB H
FSPEFMBTEFMJNÍP
QPSÎÍP TVQFSJPS F mOBMJ[F QPMWJMIBOEP tMBUBEFDSFNFEFMFJUFDPNTPSP
*Bolo de Limão
BÎÞDBSDSJTUBMBMFBUPSJBNFOUF t3BTQBTEFMJNÍP
tDPMIFS EFTPQB
EFFTTÐODJBEFMJNÍP
tYÓDBSB EFDIÈ
EFTVDPEFMJNÍP
Ingredientes da Cobertura
com Recheio de tMJUSPEFSFGSJHFSBOUFTBCPSMJNÍP 3FOEJNFOUPQPSÎÜFT
(SBVEFEJmDVMEBEFGÈDJM
Creme de Limão tMBUBEFMFJUFDPOEFOTBEP
5FNQPEFQSFQBSPIPSB
1PS%BOJFMB3BNPT Preparo
1BSBGB[FSBNBTTB
CBUBBTHFNBTDPNP Ingredientes
3FOEJNFOUPQPSÎÜFT BÎÞDBSF
FNTFHVJEB
FTRVFOUFPTVDPEF tPWPT
(SBVEFEJmDVMEBEFNÏEJP MBSBOKBDPNBGÏDVMBEFCBUBUB
NFYFOEP tYÓDBSBT EFDIÈ
EFBÎÞDBS
5FNQPEFQSFQBSPIPSB CFN 1BTTF B NJTUVSB QBSB B CBUFEFJSB F tFYÓDBSB EFDIÈ
EFNBSHBSJOB
CBUBBUÏEBSMJHB1FOFJSFBGBSJOIBDPNP tFYÓDBSB EFDIÈ
EFMFJUF
Ingredientes da Massa GFSNFOUP
QBTTFBNJTUVSBQBSBVNBUJHFMB tYÓDBSBT EFDIÈ
EFGBSJOIBEFUSJHP
tHFNBT FWÈNJTUVSBOEPBGBSJOIBDPNPGFSNFOUP tDPMIFSFT EFDIÈ
EFBNJEPEFNJMIP
tYÓDBSB EFDIÈ
EFTVDPEFMBSBOKB FBTSBTQBTEFMBSBOKBBUÏPCUFSVNBNBTTB tDPMIFS EFTPQB
EFGFSNFOUPFNQØ
concentrado IPNPHÐOFB "DSFTDFOUF
QPS ÞMUJNP
BT t3BTQBTEFMJNÜFT
52
Preparo tDPMIFSFT EFDIÈ
EFDBOFMBFNQØ tYÓDBSB EFDIÈ
EFBÎÞDBS
#BUBBTHFNBTDPNPBÎÞDBS
BNBSHBSJOB tDPMIFS EFTPQB
EFGFSNFOUPFNQØ tMBUBEFDSFNFEFMFJUF
FBTSBTQBTEFMJNÍPBUÏPCUFSVNDSFNF t.BSHBSJOBFGBSJOIBEFUSJHP QBSB tHFNBTQBTTBEBTQFMBQFOFJSB
FTCSBORVJÎBEP&NVNBWBTJMIB
QFOFJSF VOUBSFQPMWJMIBS
tDPMIFS EFTPQB
EFFTTÐODJB
BGBSJOIB
PBNJEPEFNJMIPFPGFSNFOUP EFCBVOJMIB
KVOUPT
BMUFSOBOEPDPNPMFJUFOBNBTTB Preparo tDPMIFS EFTPQB
EFFTTÐODJBEFSVN
1PSÞMUJNP
KVOUFBTDMBSBTEFMJDBEBNFOUF #BUB OP MJRVJEJmDBEPS UPEPT PT JOHSF tYÓDBSBT EFDIÈ
EFDIBOUJMMZ
FMFWFBNBTTBBPGPSOPQPSNJOVUPT EJFOUFT
FYDFUP P GFSNFOUP
F NJTUVSF tDPMIFS EFTPCSFNFTB
EFHFMBUJOBFN
CFN"EJDJPOFPGFSNFOUPOPmOBMFCBUB QØTFNTBCPSEJTTPMWJEBFNÈHVB
*Bolo de Macaxeira
SBQJEBNFOUF"TTFBNBTTBFNGPSNBVO
UBEBFFOGBSJOIBEBQPSNJOVUPT Ingredientes das Maçãs Carameladas
tYÓDBSB EFDIÈ
EFBÎÞDBS
1PS.BSJB$BSOFMØ[ 1PS'ÈCZP"SDBOKP
&TDPMB"OHBUVSBNB
3FOEJNFOUPBQPSÎÜFT
(SBVEFEJmDVMEBEFGÈDJM
*Bolo de Maçã 3FOEJNFOUPQPSÎÜFT
(SBVEFEJmDVMEBEFGÈDJM
5FNQPEFQSFQBSPIPSBFNJOVUPT
5FNQPEFQSFQBSPNJOVUPT
ao Caramelo Ingredientes
Ingredientes 1PS&MBJOF1JHJOJ tYÓDBSBT EFDIÈ
EFNBÎÍWFSEF
tPWPT DPSUBEBFNDVCPT DPNDBTDBFTFN
tYÓDBSB EFDIÈ
EFØMFP 3FOEJNFOUPQPSÎÜFT TFNFOUFT
tDPMIFSFT EFTPQB
EF (SBVEFEJmDVMEBEFNÏEJP tYÓDBSB EFDIÈ
EFVWBTQBTTBTTFN
NBSHBSJOBEFSSFUJEB 5FNQPEFQSFQBSPIPSBT TFNFOUFT
tFYÓDBSBT EFDIÈ
EFBÎÞDBS tYÓDBSBT EFDIÈ
EFOP[FTQJDBEBT
tFYÓDBSBT EFDIÈ
EFGBSJOIBEFUSJHP Ingredientes HSPTTFJSBNFOUF
tNBÎÍTTFNDBTDBQJDBEBT tSFDFJUBEFNBTTBEFQÍPEFMØ tHEFDPDPGSFTDPSBMBEP
53
BOLOS
tYÓDBSBT EFDIÈ
EFGBSJOIBEFUSJHP QPSÞMUJNP
BTDMBSBTFNOFWFEFMJDBEB tFYÓDBSB EFDIÈ
EFBÎÞDBS
tDPMIFS EFTPQB
EFGFSNFOUPFNQØ NFOUF F DPMPRVF B NBTTB FN BTTBEFJSB tFYÓDBSB EFDIÈ
EFGBSJOIBEFUSJHP
tDPMIFS EFTPCSFNFTB
EFDBOFMBFNQØ VOUBEBFQPMWJMIBEBDPNGBSJOIBEFUSJ tEFYÓDBSB EFDIÈ
EFÈHVBGFSWFOUF
tDPMIFS EFDIÈ
EFHFOHJCSFSBMBEP HP
MFWBOEPBPGPSOPNÏEJPQSFBRVFDJEP tDPMIFS EFTPQB
EFGFSNFOUPFNQØ
tPWPT B$QBSBBTTBSQPSNJOVUPT
tFYÓDBSB EFDIÈ
EFBÎÞDBS Ingredientes do Creme
*Bolo de Manga e
tFYÓDBSB EFDIÈ
EFNBOUFJHB tYÓDBSBT EFDIÈ
EFMFJUF
TFNTBMEFSSFUJEB tMBUBEFMFJUFDPOEFOTBEP
tDPMIFS EFTPCSFNFTB
EFFTTÐODJBEF tHFNBTQBTTBEBTQFMBQFOFJSB
CBVOJMIB tDPMIFSFT EFTPCSFNFTB
DIFJBTEF
t-BTDBTEFDPDPGSFTDPSBMBEP QBSB GBSJOIBEFUSJHP
QPMWJMIBS
3FOEJNFOUPQPSÎÜFT
VWBTQBTTBT
BTOP[FTFPDPDPFNVNSF tDPMIFSFT EFTPQB
EFBNJEPEFNJMIP
(SBVEFEJmDVMEBEFGÈDJM
DJQJFOUF&NPVUSP
NJTUVSFBGBSJOIB
P
5FNQPEFQSFQBSPIPSBT
GFSNFOUP
BDBOFMBFPHFOHJCSF3FTFSWF Preparo
#BUB PT PWPT DPN P BÎÞDBS FN BMUB WF $PNFDFQFMBNBTTB
CBUFOEPPTPWPTDPN
Ingredientes
MPDJEBEFQPSNJOVUPT+VOUFBNBOUFJ PBÎÞDBSBUÏEPCSBSEFWPMVNF-PHPBQØT
tSFDFJUBEFNBTTBEFQÍPEFMØCSBODB
HB RVFOUF F CBUB SBQJEBNFOUF "HSFHVF BDSFTDFOUF B GBSJOIB EF USJHP QFOFJSBEB
tMBUBEFMFJUFDPOEFOTBEP
B FTTÐODJB EF CBVOJMIB F EFTQFKF TPCSF DPNPGFSNFOUPFCBUBEFMJDBEBNFOUFDPN
tNMEFMFJUF
B NJTUVSB EF GBSJOIB
NFYFOEP CFN BÈHVB-FWFQBSBBTTBSFNGPSNBTVOUB
tHFNBTQBTTBEBTQFMBQFOFJSB
"DSFTDFOUFBNJTUVSBEBTNBÎÍT
VOJGPS EBTFFOGBSJOIBEBT
FNGPSOPQSFBRVFDJ
tDPMIFSFT EFTPQB
EFBNJEPEFNJMIP
NJ[F B NBTTB
NFYFOEP CFN F
FOUÍP
EPB$QPSNJOVUPT1BSUB
FOUÍP
tDPMIFSFT EFTPQB
EFQØQBSBTPSWFUF
EFTQFKFB FN GPSNB
FTQBMIBOEP CFN QBSB P DSFNF
NJTUVSBOEP P MFJUF
P MFJUF
TBCPSNBOHB
-FWF BP GPSOP B $ QPS NJOVUPT DPOEFOTBEP
BTHFNBTFPBNJEPEFNJMIP
tHEFDIBOUJMMZ
BUÏBTTBS%FJYFFTGSJBSOBGPSNBF
QBSB FNVNBQBOFMBBUÏFOHSPTTBS%FQPJTEF
tDBJYBEFNBSTINBMMPXCBUJEPDPOGPS
TFSWJS
QPMWJMIF BT MBTDBT EF DPDP SBMBEP NFBTJOTUSVÎÜFT QBSBDPCFSUVSB
GSJP
NJTUVSFPTEFNBJTJOHSFEJFOUFTFFN
PVTJSWBDPNTPSWFUFPVDIBOUJMMZ tQPUFEFHFMFJBEFCSJMIP QBSBEFDPSBS
QSFHVF1BSBJTTP
TPCSFQPOIBBTNBTTBT
JOUFSDBMBOEPBTDPNPSFDIFJPFVNFEF
*Bolo de Maracujá
BNBTTBFPDIBOUJMMZ
FEÐQPOUPEFDSF
NF%FJYFFTGSJBSFBDSFTDFOUFPDIBOUJMMZ
1BSUBQBSBBNPOUBHFNEPCPMP
GPSSBOEP
1PS.BSHBSJEB/VOFT#FOUP
DPNVNBDBNBEBEFQÍPEFMØVNBSPEF
DNEFEJÉNFUSP3FHVFDPNBDBMEBF
3FOEJNFOUPQPSÎÜFT
(SBVEFEJmDVMEBEFGÈDJM
FTQBMIFPSFDIFJP$VCSBDPNBPVUSBGB
UJBEFCPMPFMFWFQBSBHFMBSQPSIPSBT
com Recheio
5FNQPEFQSFQBSPNJOVUPT
%FTFOGPSNF F DVCSB DPN B DPCFSUVSB
USBCBMIBOEP DPN CJDP QJUBOHB $PMPRVF
de Baba-de-Moça
Ingredientes 1PS%BOJFMB3BNPT
BTGBUJBTEFNBOHB
mPTEFPWPTFDFSFKB
tHEFNBSHBSJOBTFNTBM 3FOEJNFOUPQPSÎÜFT
mOBMJ[BOEPDPNBHFMFJBEFCSJMIP
tYÓDBSBT EFDIÈ
EFBÎÞDBS (SBVEFEJmDVMEBEFNÏEJP
tPWPT DPNBTDMBSBTFNOFWF
5FNQPEFQSFQBSPIPSBFNJOVUPT
tQSBUPGVOEPEFNBOEJPDBDSVBSBMBEB
tHEFRVFJKPSBMBEP
tHEFDPDPSBMBEP
tDPMIFS EFTPQB
EFGFSNFOUPFNQØ
*Bolo de Maracujá Ingredientes da Massa
tHFNBT
tNMEFTVDPEFNBSBDVKÈDPODFOUSBEP
t.BSHBSJOBFGBSJOIBEFUSJHP QBSB 1PS+VSBOEZS"ĉPOTP tHEFBÎÞDBS
VOUBSFQPMWJMIBS
tHEFGBSJOIBEFUSJHP
3FOEJNFOUPQPSÎÜFT tFDPMIFS EFTPQB
EFGFSNFOUP
Preparo (SBVEFEJmDVMEBEF'ÈDJM FNQØ
#BUB OB CBUFEFJSB B NBSHBSJOB
P BÎÞ 5FNQPEFQSFQBSPIPSBFNJOVUPT tDMBSBTFNOFWF
DBS F BT HFNBT BUÏ PCUFS VN DSFNF
"DSFTDFOUFBNBOEJPDB
PRVFJKP
PDPDP Ingredientes da Massa Ingredientes do Recheio
F P GFSNFOUP F CBUB OPWBNFOUF +VOUF
tPWPT tHEFCBCBEFNPÎBEFNBSBDVKÈ
54
tHEFHMVDPTFEFNJMIP
tHEFBÎÞDBS
DVCSBPCPMPDPNNBSTINBMMPXFEFDP
SFPDPNTFNFOUFTEFNBSBDVKÈ Bolo de Milho
tNMEFTVDPEFNBSBDVKÈDPODFOUSBEP
com Leite de Coco
*Bolo de Massa
tMBUBEFDSFNFEFMFJUF
tHFNBTQFOFJSBEBT 1PS'ÈCZP"SDBOKP
tNMEFMFJUFEFDPDP
tDPMIFS EFTPQB
EFGÏDVMBEFCBUBUB 3FOEJNFOUPQPSÎÜFT
(SBVEFEJmDVMEBEFNÏEJP
Ingredientes da Calda
tEFYÓDBSB EFDIÈ
EFTVDPEFNB Puba com Castanha 5FNQPEFQSFQBSPIPSB
SBDVKÈDPODFOUSBEP
tYÓDBSBT EFDIÈ
EFÈHVB
de Caju da Tia Leda Ingredientes
tMBUBEFNJMIPWFSEFTFNBÈHVB
1PS'ÈCZP"SDBOKP tHEFNBOUFJHB
tDPMIFSFT EFTPQB
EFBÎÞDBS
tDPQP BNFSJDBOP
EFGVCÈ
3FOEJNFOUPQPSÎÜFT tPWPT
Ingredientes da Cobertura
(SBVEFEJmDVMEBEFNÏEJP tNMEFMFJUFEFDPDP
t.BSTINBMMPXEFNBSBDVKÈBHPTUP 5FNQPEFQSFQBSPIPSB
tHEFBÎÞDBS tDPMIFS EFTPQB
EFGFSNFOUPFNQØ
tNMEFTVDPEFNBSBDVKÈDPODFOUSBEP tYÓDBSBT EFDIÈ
EFBÎÞDBS
Ingredientes
tEFYÓDBSB EFDIÈ
EFDMBSBT tLHEFNBTTBQVCB
Preparo
tHFNBT
Preparo .JTUVSFUPEPTPTJOHSFEJFOUFTFCBUBOP
tNMEFMFJUFEFDPDP
1BSB QSFQBSBS B NBTTB
DPMPRVF OB CB MJRVJEJmDBEPS %FTQFKF B NBTTB FN VNB
tLHEFBÎÞDBS
UFEFJSB BT HFNBT
P BÎÞDBS F P TVDP EF GPSNB F BTTF FN GPSOP QSFBRVFDJEP B
tYÓDBSB EFDIÈ
EFÈHVB
NBSBDVKÈ
CBUFOEP BUÏ RVF B NJTUVSB m $QPSDFSDBEFNJOVUPT
QBSBGB[FSBDBMEB
RVFGPGBFEPCSFEFWPMVNF"DSFTDFOUF tHEFNBOUFJHB
BGBSJOIBDPNPGFSNFOUPBPTQPVDPTF
tQJUBEBEFTBM
QPS ÞMUJNP
DPMPRVF BT DMBSBT FN OFWF tHEFDBTUBOIBTEFDBKVNPÓEBT
%FTQFKFBNJTUVSBFNVNBGPSNBFMFWF
QBSB BTTBS FN GPSOP NÏEJP QPS NJ
OVUPT 1BSUB QBSB P QSFQBSP EP SFDIFJP
NJTUVSBOEP UPEPT PT JOHSFEJFOUFT FN
Preparo
1FOFJSF B NBTTB QVCB F DPOmSB P QFTP
$PMPRVF BT HFNBT
VNB B VNB
F NFYB
*
VNBQBOFMB-FWFBPGPHPBUÏRVFFOHSPT DPN VNB DPMIFS "EJDJPOF BPT QPVDPT P
TF %FJYF FTGSJBS F SFTFSWF OB HFMBEFJSB
'BÎBBDPCFSUVSB
MFWBOEPBPGPHPPTVDP
MFJUFEFDPDPFGBÎBVNBDBMEBSBMBDPNP
BÎÞDBSFBÈHVB+VOUFBNBOUFJHBFEFTQF
Bolo de Pamonha
1PS+VSBOEZS"ĉPOTP
EFNBSBDVKÈ
PBÎÞDBSFBTDMBSBT%FJYF KFBDBMEBBJOEBRVFOUFTPCSFBNBTTB
TFN
BRVFDFS TFN DP[JOIBS BT DMBSBT &N TF QBSBS EF NFYFS .JTUVSF CFN F UFNQFSF 3FOEJNFOUPQPSÎÜFT
HVJEB
CBUB B NJTUVSB OP MJRVJEJmDBEPS DPNPTBM1BTTFBNJTUVSBQFMBQFOFJSBF (SBVEFEJmDVMEBEFGÈDJM
QPSNJOVUPT.POUFPCPMP
BMUFSOBOEP BDSFTDFOUF B DBTUBOIB %FTQFKF B NBTTB 5FNQPEFQSFQBSPIPSB
DBNBEBT EF NBTTB
DBMEB
SFDIFJP F DP FNGPSNBFBTTFFNGPSOPQSFBRVFDJEPB
CFSUVSB'JOBMJ[FQFMBDBNBEBEFNBTTB
$QPSDFSDBEFNJOVUPT
Ingredientes
tMBUBTEFNJMIPFNDPOTFSWB
tYÓDBSB EFDIÈ
EFÈHVB
tYÓDBSB EFDIÈ
EFØMFP
tMBUBEFMFJUFDPOEFOTBEP
tPWPT
tFYÓDBSB EFDIÈ
EFGBSJOIBEFUSJHP
tHEFDPDPFNnPDPT
tDPMIFS EFTPQB
EFGFSNFOUPFNQØ
Preparo
#BUBUPEPTPTJOHSFEJFOUFTOPMJRVJEJmDB
EPS
FYDFUPBGBSJOIBEFUSJHP
PDPDPFP
GFSNFOUP&NTFHVJEBBHSFHVFPTJOHSF
'PUP4IVUUFSTUPDL
EJFOUFTSFTUBOUFT
EFTQFKFFNVNBCBDJB
NFYBDPNVNBDPMIFSFMFWFQBSBBTTBS
FN VNB UJHFMB EF GVSP DFOUSBM B $
QPSNJOVUPT4JSWBBTFHVJS
55
BOLOS
*Bolo de Nozes
Ingredientes mSNFT F FTGSJBS $VCSB P CPMP F EFDPSF
tYÓDBSBT EFDIÈ
EFNJMIPWFSEF DPNNFUBEFTEFOP[FT
tFYÓDBSB EFDIÈ
EFBÎÞDBS
*Bolo de Natal
tYÓDBSBT EFDIÈ
EFMFJUF
tPWPT
tDPMIFSFT EFTPQB
EFGBSJOIBEFUSJHP 1PS'ÈCZP"SDBOKP
tDPMIFSFT EFTPQB
EFNBOUFJHB
tDPMIFS EFTPQB
EFGFSNFOUPFNQØ 3FOEJNFOUPBQPSÎÜFT
(SBVEFEJmDVMEBEFNÏEJP 1PS"OB1BVMB(.BSUJOT
Preparo 5FNQPEFQSFQBSPIPSBTFNJOVUPT
#BUBUPEPTPTJOHSFEJFOUFTOPMJRVJEJmDB 3FOEJNFOUPQPSÎÜFT
EPSFMFWFQBSBBTTBSFNGPSOPQSFBRVF Ingredientes da Massa (SBVEFEJmDVMEBEFGÈDJM
DJEPQPSNJOVUPT tPWPT DMBSBTFHFNBTTFQBSBEBT
5FNQPEFQSFQBSPIPSB
tFEFYÓDBSBT EFDIÈ
EFBÎÞDBS
Ingredientes da Massa
*Bolo de Morango
tDPMIFSFT EFTPQB
EFGBSJOIBEFSPTDB
tHEFOP[FTNPÓEBT tHEFBÎÞDBS
t.BOUFJHBTFNTBM QBSBVOUBS
tPWPT
t'BSJOIBEFSPTDB QBSBQPMWJMIBS
tHEFUÉNBSBTNPÓEBT
t/P[FTBHPTUPDPSUBEBTBPNFJP tHEFOP[FTNPÓEBT
tDPMIFS EFDBGÏ
EFGFSNFOUPFNQØ
Especial QBSBEFDPSBS
t/P[FTFUÉNBSBT QBSBEFDPSBS
t$IBOUJMMZBHPTUP
1PS$P[JOIB&ODBOUBEB Ingredientes do Recheio
tFYÓDBSB EFDIÈ
EFBÎÞDBS
3FOEJNFOUPQPSÎÜFT tYÓDBSB EFDIÈ
EFÈHVB Preparo
(SBVEFEJmDVMEBEFNÏEJP tHFNBT #BUBPTPWPT
PBÎÞDBSFPGFSNFOUPOBCB
5FNQPEFQSFQBSPIPSBT UFEFJSBBUÏEPCSBSEFWPMVNF"DSFTDFOUF
Ingredientes da Cobertura PSFTUBOUFEPTJOHSFEJFOUFT
DPMPRVFFN
Ingredientes tYÓDBSBT EFDIÈ
EFBÎÞDBS VNB GPSNB VOUBEB F GPSSBEB DPN QBQFM
tSFDFJUBEFNBTTBEFQÍPEFMØEF tYÓDBSB EFDIÈ
EFÈHVB NBOUFJHB F BTTF FN GPSOP QSFBRVFDJ
DIPDPMBUF tDMBSBT EP BUÏ RVF EPVSF %FTFOGPSNF P CPMP F
tFOWFMPQFEFHFMBUJOBFNQØ DVCSBPDPNDIBOUJMMZ
OP[FTFUÉNBSBT
TBCPSNPSBOHP Preparo 4JSWBHFMBEP
tYÓDBSB EFDIÈ
EFÈHVBRVFOUF 1BSBBNBTTB
CBUBBTDMBSBTFNOFWFFKVO
tYÓDBSB EFDIÈ
EFHFMFJBEFNPSBOHP UFPBÎÞDBSBPTQPVDPT
CBUFOEPCFNBUÏ
tHEFDSFNFEFMFJUF PCUFSQJDPTmSNFT"DSFTDFOUFBTHFNBTF
tMBUBEFMFJUFDPOEFOTBEP CBUBOPWBNFOUF+VOUFBGBSJOIBEFSPTDB
tHEFDIBOUJMMZCBUJEPFNQPOUPmSNF FBTOP[FTNPÓEBT SFTFSWFVNQPVDPQBSB
tHEFNPSBOHPTMBWBEPTFTFDPT QPMWJMIBSTPCSFPCPMP
TFEFTFKBS
NJTUV
QBSBDPCFSUVSB
SBOEPBTEFMJDBEBNFOUF
%JWJEBBNBTTB
tMJUSPEFDIBOUJMMZCBUJEPDPNDPMIF FOUSFBTGPSNBTFBTTFFNGPSOPQSFBRVF
SFT TPQB
EFBÎÞDBS DJEPBUÏDPNFÎBSBTPMUBSEBTCPSEBT
QPS
DFSDBEFNJOVUPT%FJYFEFTDBOTBSQPS
Preparo NJOVUPT
EFTFOGPSNFPCPMPFBHVBSEF
"TTFBNBTTBEFQÍPEFMØFNVNBGPSNB FTGSJBS1BSBPSFDIFJP
FNVNBQBOFMB
DP
SFEPOEBEFDNEFEJÉNFUSP3FTFSWF MPRVFPBÎÞDBSFBÈHVBFMFWFBPGPHPBUÏ
%JTTPMWB B HFMBUJOB OB ÈHVB F CBUB OP MJ GFSWFSFGPSNBSVNBDBMEBFNQPOUPEFmP
'PUP4IVUUFSTUPDL
RVJEJmDBEPSKVOUPDPNPDSFNFEFMFJUFF GSBDP3FUJSFEPGPHPFEFJYFFTGSJBS1BTTF
PMFJUFDPOEFOTBEPBUÏRVFmRVFIPNPHÐ BTHFNBTQFMBQFOFJSBFBDSFTDFOUFBDBMEB
OFP%FTQFKFBNJTUVSBFNVNBWBTJMIBF GSJB -FWF BP GPHP OPWBNFOUF F DP[JOIF
BDSFTDFOUFPDIBOUJMMZ
NJTUVSBOEPEFMJDB NFYFOEPTFNQSF
BUÏDPNFÎBSBBQBSFDFS
56
NFOUF%FTQFKFBNBTTBFNVNBGPSNBF Ingredientes
Bolo de Papaia BTTFFNGPSOPQSFBRVFDJEPB$QPS tPWPT
1PS3POBMEP3PTTJ DFSDB EF NJOVUPT 'BÎB VNB NBTTB tYÓDBSBT EFDIÈ
EFBÎÞDBS
EFTVTQJSPDPNBTDMBSBTF
EFQPJTRVFP tYÓDBSB EFDIÈ
EFMFJUF
3FOEJNFOUPQPSÎÜFT CPMPGPSSFUJSBEPEPGPSOP
DVCSBPDPN tFOWFMPQFEFHFMBUJOBFNQØ
(SBVEFEJmDVMEBEFGÈDJM PTVTQJSPFFOGFJUFPDPNBTDBTUBOIBT TBCPSNPSBOHP
5FNQPEFQSFQBSPIPSB tYÓDBSB EFDIÈ
EFØMFP
*Bolo Dinamarquês
tYÓDBSB EFDIÈ
EFMFJUF
tNBNÍPQBQBJB 3FOEJNFOUPQPSÎÜFT
(SBVEFEJmDVMEBEFGÈDJM
Preparo 5FNQPEFQSFQBSPNJOVUPT
#BUBOPMJRVJEJmDBEPSPMFJUF
PTPWPT
P
NBNÍP
PTBMFPBÎÞDBSQPSBQSPYJNBEB Ingredientes 1PS.BSHBSJEB/VOFT#FOUP
NFOUFNJOVUPT®QBSUF
NJTUVSFBGB tYÓDBSB EFDIÈ
EFGBSJOIBEFUSJHP
SJOIBDPNPGFSNFOUP%FTQFKFBNJTUVSB tYÓDBSB EFDIÈ
EFGBSJOIBEFTPKB 3FOEJNFOUPQPSÎÜFT
BOUFSJPSOBGBSJOIBFWÈCBUFOEPDPNVN tYÓDBSB EFDIÈ
EFUSJHPQBSBRVJCF (SBVEFEJmDVMEBEFGÈDJM
CBUFEPSEFDMBSBTNBOVBMBUÏPCUFSVNB tYÓDBSB EFDIÈ
EFMFJUFEFTPKB 5FNQPEFQSFQBSPIPSB
NBTTB IPNPHÐOFB -FWF QBSB BTTBS FN tNMEFMFJUFEFDPDP
BTTBEFJSB VOUBEB DPN NBOUFJHB F FOGB t$PDPSBMBEPBHPTUP Ingredientes
SJOIBEB
FN GPSOP NÏEJP B ¡$ QPS tPWPT tHEFBÎÞDBS
BQSPYJNBEBNFOUFNJOVUPTPVBUÏRVF tYÓDBSB EFDIÈ
EFBÎÞDBSSFmOBEP tYÓDBSB EFDIÈ
EFJPHVSUFOBUVSBM
PCPMPFTUFKBTFDP tYÓDBSB EFDIÈ
EFBÎÞDBSNBTDBWP tYÓDBSB EFDIÈ
EFNFM
tDPMIFSFT EFTPQB
EFNBOUFJHB tYÓDBSB EFDIÈ
EFTVDPEFMBSBOKB
*Bolo Diferente
tPWPT QJNFOUB F EFJYF GFSWFS QPS NJOVUPT
tDPMIFS EFDBGÏ
EFFSWBEPDF "HVBSEF FTGSJBS F SFTFSWF $PMPRVF FN
VNBUJHFMBBGBSJOIB
BBWFJBFPGFSNFO
Preparo UP F NJTUVSF CFN 3FTFSWF "DSFTDFOUF B
.JTUVSFDPNVNBDPMIFSEFQBVPBÎÞDBS GBSJOIB OB QSJNFJSB NJTUVSB EP BÎÞDBS F
F B NBOUFJHB BUÏ mDBS CFN IPNPHÐOFP 1PS&MNB#JBODIJOJ0SMBOEJ KVOUFPTPWPTVNBVNF
FOUÍP
DPMPRVFP
"EJDJPOFBFSWBEPDFFBTHFNBT
VNBB ØMFP#BUBWJHPSPTBNFOUFDPNVNBDPMIFS
VNB
NFYFOEP TFNQSF #BUB B NJTUVSB 3FOEJNFOUPQPSÎÜFT EFQBVBUÏBNBTTBmDBSGPGBFDIFJBEFCP
EVSBOUFPVNJOVUPTFBEJDJPOFBGB (SBVEFEJmDVMEBEFGÈDJM MIBTF
FOUÍP
KVOUFBMBSBOKBDSJTUBMJ[BEBF
SJOIB BPT QPVDPT
NJTUVSBOEP EFMJDBEB 5FNQPEFQSFQBSPIPSBFNJOVUPT NFYB CFN BUÏ FOWPMWFS DPNQMFUBNFOUF
57
BOLOS
$PMPRVFFNGPSNBEFPSJGÓDJPDFOUSBMVO Preparo
UBEBFFOGBSJOIBEBFMFWFBPGPSOPNÏEJP #BUBOPMJRVJEJmDBEPSBGBSJOIB
PBNFO
QBSBBTTBSQPSDFSDBEFNJOVUPT EPJNFPGFSNFOUP
MJHBOEPFEFTMJHBOEP
PBQBSFMIPFTPMUBOEPBNJTUVSBDPNVNB
DPMIFS BUÏ PCUFS VNB NJTUVSB IPNPHÐ
tDPMIFS EFTPQB
EFEPDFEFMFJUF BÎÞDBSBHPTUP
tNBÎÍQJDBEB
Preparo
.JTUVSFUPEPTPTJOHSFEJFOUFTEPSFDIFJP 1PS'ÈCZP"SDBOKP
F SFTFSWF 1SFQBSF B SFDFJUB EF QÍPEF
MØ CSBODB
VUJMJ[BOEP GPSNB DPN BSP EF 3FOEJNFOUPQPSÎÜFT
DNFNGPSNBUPEFDPSBÎÍP.POUFP (SBVEFEJmDVMEBEFGÈDJM
CPMP
EJWJEJOEPBNBTTBEPQÍPEFMØFN 5FNQPEFQSFQBSPIPSB
QBSUFT3FDIFJFBTDBNBEBTFDVCSBBT
DPNBTBNFJYBTFNDBMEBT Ingredientes
tYÓDBSB EFDIÈ
EFBÎÞDBSSFmOBEP
1PS'JMPNFOB1ÏDPSB Preparo
Ingredientes
tYÓDBSB EFDIÈ
EFGBSJOIBEFUSJHP &NVNSFDJQJFOUF
EFTQFKFPTJOHSFEJFOUFT
3FOEJNFOUPQPSÎÜFT TFDPT
KVOUFPMFJUFDPOEFOTBEP
BNBOUFJ
tYÓDBSB EFDIÈ
EFBNFOEPJNUPSSBEP (SBVEFEJmDVMEBEFGÈDJM
FTFNQFMF HBFBTHFNBT
VNBBVNB
TFNQSFCBUFO
5FNQPEFQSFQBSPIPSB EP"DSFTDFOUFBTDMBSBTQSFWJBNFOUFCBUJ
tDPMIFS EFDIÈ
EFGFSNFOUPFNQØ
tPWPT EBTFNOFWFFNJTUVSFMFWFNFOUF%FTQFKF
Ingredientes
tYÓDBSB EFDIÈ
EFBÎÞDBSNBTDBWP OBGPSNBSFUBOHVMBSFMFWFBPGPSOPQSFB
tPWPT
tQJUBEBEFTBM RVFDJEPB$OPTQSJNFJSPTNJOVUPT
tYÓDBSBT EFDIÈ
EFBÎÞDBS
tDPMIFS EFDIÈ
EFDBOFMBFNQØ %FQPJT
SFEV[BB$FEFJYFBTTBSQPS
tYÓDBSBT EFDIÈ
EFGBSJOIBEFUSJHP
t.BSHBSJOBFGBSJOIBEFUSJHP QBSB DFSDBEFNJOVUPT%FTFOGPSNFPCPMP
tDPMIFS EFTPQB
EFGFSNFOUPFNQØ
VOUBSFQPMWJMIBS
BJOEBNPSOPFQPMWJMIFBÎÞDBSEFDPOGFJ
tYÓDBSBT EFDIÈ
EFDBMEPEFMBSBOKB
t"ÎÞDBSFDBOFMBBHPTUP QBSBQPMWJMIBS
UFJSP$PSUFFNMPTBOHPTFTJSWB
58
Bolo Floresta Bolo Floresta Negra Bolo Fofo
Colorida com Morango 1PS'ÈCZP"SDBOKP
3FOEJNFOUPQPSÎÜFT
(SBVEFEJmDVMEBEFNÏEJP
5FNQPEFQSFQBSPIPSBT
Ingredientes da Massa
tPWPT
tDPQPT BNFSJDBOPT
EFBÎÞDBS
tDPQPT BNFSJDBOPT
EFGBSJOIBEFUSJHP
tDPQP BNFSJDBOP
EFMFJUF
tDPMIFS EFTPQB
EFGFSNFOUPFNQØ
Ingredientes da Calda
tMBUBEFMFJUFDPOEFOTBEP
tMBUB NFTNBNFEJEB
EFMFJUF
tNMEFMFJUFEFDPDP
tHEFDPDPSBMBEP
'PUP4IVUUFSTUPDL
Preparo
#BUB BT DMBSBT FN OFWF
BDSFTDFOUF BT
HFNBT VNB B VNB F
RVBOEP FTUJWF
SFN FTCSBORVJÎBEBT
DPMPRVF P BÎÞDBS
59
BOLOS
"EJDJPOF B GBSJOIB EF USJHP
P MFJUF
RVF Preparo PWPT DPN P BÎÞDBS BUÏ PCUFS VN DSF
EFWF FTUBS RVFOUF F
QPS ÞMUJNP
P GFS #BOIF P CJTDPJUP DPN P MJDPS F SFTFS NFDMBSPFGPGP"DSFTDFOUFBGBSJOIB
P
NFOUP F NJTUVSF TFN CBUFS %FTQFKF B WF &N VNB QBOFMB QFRVFOB
EFSSFUB P DIPDPMBUF F P CJDBSCPOBUP QFOFJSBEPT
NBTTB FN VNB GPSNB SFUBOHVMBS F BTTF BÎÞDBS BUÏ PCUFS VNB DBMEB DBSBNFMB BMUFSOBOEP DPN ÈHVB RVFOUF NJTUVSB
FN GPSOP QSFBRVFDJEP B $ QPS DFS EB OÍPBEJDJPOFÈHVB
+VOUFBTOP[FT
EB BP ØMFP .FYB EFMJDBEBNFOUF BUÏ
DBEFNJOVUPT1BSBBDBMEB
NJTUVSF NJTUVSFFFTQBMIFJNFEJBUBNFOUFTPCSF RVF B NBTTB GJRVF IPNPHÐOFB -FWF
UPEPTPTJOHSFEJFOUFTFDPMPRVFOPCPMP VNB TVQFSG ÓDJF VOUBEB DPN NBOUFJHB QBSB BTTBS FN GPSNB VOUBEB F FOGBSJ
RVFOUF %FJYF FTGSJBS
MFWF Ë HFMBEFJSB F
%FJYFFTGSJBS
EFTDPMFEBTVQFSG ÓDJFDPN OIBEBFGPSOPQSFBRVFDJEPBUÏEPVSBS
BQØT IPSBT
DPSUF P CPMP F FNCSVMIF VNBFTQÈUVMBFRVFCSFFNQFEBDJOIPT /P QSFQBSP EB DBMEB
FN VNB QBOFMB
FNQBQFMBMVNÓOJP .JTUVSF DPN P CJTDPJUP FTNJHBMIBEP KVOUF UPEPT PT JOHSFEJFOUFT F MFWF BP
&N VNB GPSNB
FTQBMIF VNB DBNBEB GPHPTFNNFYFS
BUÏEJTTPMWFSPBÎÞDBS
*
EBNJTUVSBEFCJTDPJUPFDVCSBDPNVN %FQPJT
DPSUFPCPMPBPNFJP
VNFEFÎB
QPVDPEFTPSWFUF$POUJOVFGB[FOEPBT DPNBDBMEBFSFDIFJF$PSUFQFEBÎPTF
DBNBEBT
UFSNJOBOEP DPN VNB DBNB FNCSVMIFPTFNQBQFMBMVNÓOJP
MFWBO
'PUP4IVUUFSTUPDL
EBEFCJTDPJUP$VCSBDPNmMNFQMÈTUJDP EPËHFMBEFJSB
F MFWF BP GSFF[FS QPS IPSBT
BUÏ mDBS
*Bolo Gostosura
mSNF "OUFT EF TFSWJS
EFSSFUB P DIP
DPMBUF FN CBOIPNBSJB F EFJYF FTGSJBS
%FTFOGPSNFPCPMPFDVCSBPDPNBDP
CFSUVSBEFDIPDPMBUFEFSSFUJEP
3FOEJNFOUPQPSÎÜFT
(SBVEFEJmDVMEBEFGÈDJM
Embrulhado 5FNQPEFQSFQBSPNJOVUPT
1PS3PTF"SUFF$SJBÎÜFT
3FOEJNFOUPQPSÎÜFT
(SBVEFEJmDVMEBEFGÈDJM
5FNQPEFQSFQBSPIPSB
Ingredientes da Massa
tPWPT
tFYÓDBSB EFDIÈ
EFBÎÞDBS
tFYÓDBSB EFDIÈ
EFGBSJOIB
EFUSJHP
60
Ingredientes da Massa
tDPMIFSFT EFTPQB
EFBÎÞDBS Bolo Holandês tYÓDBSB EFDIÈ
EFBNFJYBT
TFDBTQJDBEBT
tDPMIFS EFTPQB
EFNBSHBSJOB 1PS$P[JOIB&ODBOUBEB tYÓDBSB EFDIÈ
EFGSVUBTDSJTUBMJ[BEBT
tDPMIFS EFTPQB
EFØMFPEFNJMIP tYÓDBSB EFDIÈ
EFVWBTQBTTBTCSBODBT
tPWP 3FOEJNFOUPQPSÎÜFT tHEFDFSFKBTQJDBEBT
tDPMIFS EFDIÈ
EFSBTQBTEFMBSBOKB (SBVEFEJmDVMEBEFGÈDJM tDPMIFS EFTPQB
EFDBTDBEFMBSBOKBSBMBEB
t4VDPEFMBSBOKBT 5FNQPEFQSFQBSPIPSBT tDPMIFS EFTPQB
EFDBTDBEFMJNÍPSBMBEB
tDPMIFSFT EFTPQB
EFÈHVB tQJUBEBEFOP[NPTDBEB
tYÓDBSB EFDIÈ
EFGBSJOIBEFUSJHP Ingredientes tHEFNBOUFJHB
tDPMIFS EFTPQB
SBTBEFBNJEPEF tSFDFJUBEFNBTTBEFQÍPEFMØCSBODB t'BMTPGPOEBOUBHPTUP QBSBEFDPSBS
tDPMIFS EFDIÈ
EFGFSNFOUPFNQØ DIPDPMBUF t.BSHBSJOB QBSBVOUBS
tYÓDBSB EFDIÈ
EFDBMEPEFMBSBOKBBEP tMJUSPEFDIBOUJMMZ t'BSJOIBEFUSJHP QBSBQPMWJMIBS
ÎBEPDPNBÎÞDBSBHPTUP QBSBDPCFSUVSB
tMBUBEFMFJUFDPOEFOTBEP
tDPMIFS EFTPQB
EFQØQBSBTPSWFUF Ingredientes do Falso Fondant
Preparo TBCPSDSFNFIPMBOEÐT tHEFBÎÞDBSEFDPOGFJUFJSP
.JTUVSFPTVDPEFMBSBOKBDPNBÈHVB
B tEFYÓDBSB EFDIÈ
EFMFJUFGFSWFOEP
GBSJOIBEFUSJHP
PBNJEPEFNJMIPFP Ingredientes da Cobertura tDPMIFS EFDIÈ
EFNBOUFJHBTFNTBM
GFSNFOUP#BUBBNBTTBBEJDJPOBOEPPT tHEFDIPDPMBUFBPMFJUF tDPMIFS EFDIÈ
EFFTTÐODJBEFMBSBOKB
JOHSFEJFOUFTQFMBPSEFNJOEJDBEB
TFO tHEFDIPDPMBUFNFJPBNBSHP
EP RVF B GBSJOIB F P GFSNFOUP EFWFN tHEFDSFNFEFMFJUFTFNTPSP Preparo
TFS QFOFJSBEPT KVOUPT "TTF FN GPSOP tDPMIFS EFTPQB
EFNBSHBSJOB .JTUVSFUPEPTPTJOHSFEJFOUFTTFDPT
QF
NPEFSBEP
FNGPSNBEFBSPSFNPWÓWFM
tNMEFMJDPSEFDBDBV OFJSBOEPPTEVBTWF[FTF
FOUÍP
KVOUFB
CFNVOUBEB"TTJNRVFFTUJWFSBTTBEP
NBOUFJHB$PNBTNÍPT
NJTUVSFBUÏPC
SFUJSF EP GPSOP F EFTQFKF QPS DJNB P Preparo UFSVNBGBSPGBÞNJEB
VOBPTPWPTVNB
TVDP EF MBSBOKB BEPÎBEP -FWF OPWB *OJDJFQFMBDPCFSUVSB
EFSSFUFOEPPTDIP VNF
EFQPJT
PDPOIBRVF#BUBDPNVNB
NFOUFBPGPSOPBUÏRVFBDPCFSUVSBGJ DPMBUFT"DSFTDFOUFPDSFNFEFMFJUF
KVO DPMIFSEFQBVBUÏmDBSDSFNPTPFKVOUFBT
RVFBTTBEBFTFDB UFPSFTUBOUFEPTJOHSFEJFOUFTFMFWFQBSB GSVUBTFBTFTQFDJBSJBT
NFYFOEPVNQPV
HFMBS QPS IPSB F NJOVUPT %FTQFKF DPNBJT%FTQFKFBNBTTBFNGPSNBQBSB
BNJTUVSBOBCBUFEFJSBFCBUBQPSNJ QÍPVOUBEBFFOGBSJOIBEBFMFWFBPGPSOP
OVUPT 1BSUB QBSB B NPOUBHFN EP CPMP
NÏEJPQBSBBTTBS
QPSBQSPYJNBEBNFOUF
DPSUBOEPVNEJTDPEFNBTTBEFDBEBTB IPSBFNJOVUPT&ORVBOUPJTTP
GBÎB
CPSEPQÍPEFMØ1SFQBSFPDIBOUJMMZCB P GBMTP GPOEBOU DPMPDBOEP P BÎÞDBS FN
UJEPDPNPMFJUFDPOEFOTBEPFPQØQBSB VNB UJHFMB "EJDJPOF BPT QPVDPT P MFJUF
TPSWFUFFSFDIFJFBTDBNBEBT1SFQBSFB CFNRVFOUF
BNBOUFJHB
PBÎÞDBSFBFT
DPCFSUVSBTFQBSBEBNFOUFFDVCSBUPEPP TÐODJBFNJTUVSFBUÏPCUFSPQPOUPEFTF
CPMP-FWFQBSBHFMBSFTJSWB KBEP%FQPJTEFPCPMPFTUBSBTTBEPFGSJP
DVCSBDPNPGBMTPGPOEBOUBJOEBRVFOUFF
*Bolo Inglês
EFDPSFDPNDFSFKBTFGPMIBTEFIPSUFMÍ
1PS.BSHBSJEB/VOFT#FOUP
*Bolo Inglês
3FOEJNFOUPQPSÎÜFT
(SBVEFEJmDVMEBEFGÈDJM com Passas
5FNQPEFQSFQBSPIPSBFNJOVUPT 1PS.BSHBSJEB/VOFT#FOUP
Ingredientes 3FOEJNFOUPQPSÎÜFT
tYÓDBSB EFDIÈ
EFBÎÞDBSNBTDBWP (SBVEFEJmDVMEBEFGÈDJM
tHEFGBSJOIBEFUSJHP 5FNQPEFQSFQBSPIPSBFNJOVUPT
tDPMIFS EFTPQB
EFDBOFMBFNQØ
tDPMIFS EFDBGÏ
EFDSBWPFNQØ Ingredientes
'PUP4IVUUFSTUPDL
tDPMIFS EFTPQB
EFCJDBSCPOBUP tYÓDBSB EFDIÈ
EFBÎÞDBS
EFTØEJP tPWPT
tDPMIFS EFTPQB
EFGFSNFOUPFNQØ tNMEFØMFPEFTPKB
tNMEFDPOIBRVF tFYÓDBSB EFDIÈ
EFGBSJOIBEFUSJHP
61
BOLOS
tYÓDBSB EFDIÈ
EFGBSJOIBEFTPKB
'PUP4IVUUFSTUPDL
tYÓDBSB EFDIÈ
EFBNJEPEFNJMIP
tYÓDBSB EFDIÈ
EFMFJUFEFTPKB
tYÓDBSB EFDIÈ
EFVWBTQBTTBTQSFUBT
tDPMIFS EFTPQB
EFGFSNFOUPFNQØ
t.BSHBSJOB QBSBVOUBS
t'BSJOIBEFUSJHP QBSBQPMWJMIBS
t"ÎÞDBSEFDPOGFJUFJSP QBSBQPMWJMIBS
Preparo
#BUB OB CBUFEFJSB P BÎÞDBS
BT HFNBT F
P ØMFP BUÏ GPSNBS VN DSFNF 3FTFSWF
1FOFJSF KVOUBT BT GBSJOIBT F P BNJEP EF
NJMIP F WÈ BEJDJPOBOEP BPT QPVDPT BP
DSFNF SFTFSWBEP
BMUFSOBOEP DPN P MFJ
UFEFTPKB+VOUFBTVWBTQBTTBT
BTDMBSBT
FNOFWFF
QPSÞMUJNP
PGFSNFOUP
NF
YFOEPEFMJDBEBNFOUF%FTQFKFBNJTUVSB
FN VNB GPSNB QBSB CPMP JOHMÐT VOUBEB
F FOGBSJOIBEB F MFWF BP GPSOP NÏEJP F
QSFBRVFDJEP QPS BQSPYJNBEBNFOUF
NJOVUPT %FTFOGPSNF F
EFQPJT EF GSJP
QPMWJMIFBÎÞDBSEFDPOGFJUFJSP
62
Ingredientes da Calda
Bolo Mármore tDPMIFSFT EFTPQB
EFBÎÞDBS
tMBUBEFQÐTTFHPFNDBMEB tDPQPT BNFSJDBOPT
EFÈHVB
1PS'JMPNFOB1ÏDPSB t$FSFKBTFNDBMEBBHPTUP tDPQP BNFSJDBOP
EFBÎÞDBS
t$IBOUJMMZBHPTUP QBSBEFDPSBS
tNPSBOHPT
3FOEJNFOUPQPSÎÜFT
(SBVEFEJmDVMEBEFGÈDJM Preparo
5FNQPEFQSFQBSPNJOVUPT Preparo 1SFQBSF P NBSTINBMMPX CBUFOEP UPEPT
1BSB GB[FS B NBTTB
CBUB OB CBUFEFJSB PT PT JOHSFEJFOUFT OB CBUFEFJSB BUÏ PCUFS
Ingredientes PWPT DPN P BÎÞDBS BUÏ PCUFS VN DSFNF VN DSFNF DPN DPOTJTUÐODJB TVmDJFO
tPWPT GPGP F DMBSP "DSFTDFOUF P FNVMTJmDBOUF F UF QBSB DPCSJS P CPMP 1BSB B DBMEB
MFWF
tDPMIFSFT EFTPQB
EFNBSHBSJOB DPOUJOVFCBUFOEPQPSNBJTNJOVUP+VOUF UPEPT PT JOHSFEJFOUFT BP GPHP
FN VNB
tYÓDBSB EFDIÈ
EFBÎÞDBS B GBSJOIB EF USJHP EFMJDBEBNFOUF 6OUF QBOFMB
F EFJYF GFSWFS $PSUF B NBTTB
tYÓDBSB EFDIÈ
EFMFJUFNPSOP VNB GPSNB SFEPOEB QBSB CPMP
DPMPRVF B CÈTJDB EF QÍPEFMØ BP NFJP
VNFEFÎB
tYÓDBSBT EFDIÈ
EFGBSJOIBEFUSJHP NBTTBFMFWFBPGPSOPQBSBBTTBS
FNGPSOP BQBSUFJOGFSJPSDPNBDBMEBFDPMPRVFP
tDPMIFSFT EFTPQB
EFDIPDPMBUFFNQØ QSFBRVFDJEPBUÏEPVSBS%FTFOGPSNF
EFJYF NBSTINBMMPX QPS DJNB "HSFHVF BJOEB
tDPMIFS EFTPQB
EFGFSNFOUPFNQØ FTGSJBSFDPSUFPCPMPBPNFJP
DPNQPOEP PTNPSBOHPTQJDBEPTFGFDIFDPNBPVUSB
EPJT EJTDPT 3FTFSWF 1SFQBSF PT TVTQJSPT
QBSUFEPCPMP5PSOFBVNFEFDFSBNBTTB
Preparo DPMPDBOEP FN VNB QBOFMB BT DMBSBT DPN DPNBDBMEB
DVCSBDPNNBSTINBMMPXF
#BUBBTHFNBTDPNBNBSHBSJOBFPBÎÞDBS PBÎÞDBSFMFWFBPGPHPBUÏBNPMFDFS&N EFDPSF DPN BT DPCFSUVSBT QBSB TPSWFUF
"DSFTDFOUFPMFJUF
BMUFSOBOEPDPNBGBSJ TFHVJEB
CBUBOBCBUFEFJSBQPSNJOVUPT .FTDMFQVYBOEPDPNVNHBSGP
OIB
FNJTUVSFCFN3FTFSWF#BUBBTDMB FDPMPRVFBNJTUVSBFNVNTBDPEFDPO
*Bolo Mesclado
SBTFNOFWFFBDSFTDFOUFPGFSNFOUPFN GFJUBS'BÎBEJTDPTTPCSFQBQFMNBOUFJHBF
QØ
NFYFOEP DPN NPWJNFOUPT EF CBJYP MFWFPTQBSBBTTBSDPNBQPSUBEPGPSOPFO
QBSB DJNB %FQPJT
JODPSQPSF BT DMBSBT Ë USFBCFSUB
DPMPDBOEPVNQSFHBEPSEFSPV
NBTTB
NJTUVSFEFMJDBEBNFOUFFEJWJEBFN QBTOBQPOUBEPGPSOP
QBSBRVFPTVTQJSP
QBSUFT"DSFTDFOUFPDIPDPMBUFFNVNB OÍPNVSDIFEFQPJTEFGSJP3FTFSWF#BUBP
EBTQBSUFT
NFYBFSFTFSWF&NVNBGPSNB
VOUBEB F FOGBSJOIBEB
BMUFSOF DBNBEBT
DSFNFEFMFJUFDPNPBÎÞDBSBUÏPCUFSQPO
UP EF DIBOUJMMZ F QBTTF QBSB B NPOUBHFN com Café
EBTEVBTNBTTBT3FQJUBPQSPDFEJNFOUP "TTJN
DPMPRVFFNVNQSBUPQBSBCPMPPT 1PS'ÈCZP"SDBOKP
BUÏPmOBM1PSmN
BTTFPCPMPFNGPSOP EJTDPTEFCPMP
PDIBOUJMMZ
PEJTDPEFTVT 3FOEJNFOUPBQPSÎÜFT
NÏEJPFQSFBRVFDJEPBUÏRVF
BPFTQFUBS QJSP
PQÐTTFHPQJDBEPFBTDFSFKBT5PSOFB (SBVEFEJmDVMEBEFNÏEJP
VNQBMJUP
PNFTNPTBJBTFDP DPMPDBSDIBOUJMMZFBMUFSOFBTDBNBEBT
TFO 5FNQPEFQSFQBSPIPSB
EPBÞMUJNBVNEJTDPEFCPMP%FDPSFDPN
Ingredientes da Massa
*Bolo Merengue de
DIBOUJMMZFGSVUBTBHPTUPFMFWFËHFMBEFJSB
tFYÓDBSBT EFDIÈ
EFGBSJOIBEF
*Bolo Mesclado
USJHPQFOFJSBEB
tDPMIFSFT EFTPQB
EFGFSNFOUPFNQØ
tEFYÓDBSB EFDIÈ
EFNBOUFJHB
tFEFYÓDBSB EFDIÈ
EFBÎÞDBS
Frutas com Chantilly tPWPT
1PS3PTF"SUFF$SJBÎÜFT 1PS"OB1BVMB(.BSUJOT tFEFYÓDBSB EFDIÈ
EFMFJUF
tDPMIFS EFTPQB
EFDBGÏFNQØTPMÞWFM
3FOEJNFOUPQPSÎÜFT 3FOEJNFOUPQPSÎÜFT tFDPMIFS EFTPQB
EFDIPDPMBUF
(SBVEFEJmDVMEBEFGÈDJM (SBVEFEJmDVMEBEFGÈDJM FNQØ
5FNQPEFQSFQBSPIPSBFNJOVUPT 5FNQPEFQSFQBSPIPSB tDPMIFS EFTPQB
EFÈHVB
63
BOLOS
OBEBNFOUF DPN B GBSJOIB F P GFSNFOUP
FTGSJBS$PSUFVNBUBNQBOBQBSUFTVQF MBUFFNCBOIPNBSJBPVOPNJDSPPOEBT
NFYFOEPCFN%FTQFKFBNFUBEFEBNBT SJPS EP CPMP
EFJYBOEP VNB CPSEB EF +VOUFPDSFNFEFMFJUF
NFYBCFNFDPMP
TBFNVNBGPSNB
NJTUVSFPDBGÏ
PDIPDP DNEFFTQFTTVSB3FTFSWFBUBNQBFDBWF RVFEFMJDBEBNFOUFPDIBOUJMMZ1BSUBQBSB
MBUFFBÈHVBFBEJDJPOFBNBTTBSFTUBOUF PNJPMPEPCPMP
EFJYBOEPBTMBUFSBJTFP BNPOUBHFNEPCPMP
DPSUBOEPBUBNQB
%FTQFKFFNPVUSBGPSNBJHVBMFMFWFQBSB GVOEPDPNBNFTNBFTQFTTVSBEBCPSEB %FJYFVNBDBWJEBEFEFDNOPDFOUSP
BTTBS FN GPSOP QSFBRVFDJEP B $ QPS 1BSBPSFDIFJPFBDPCFSUVSB
MFWFPDSF DPMPRVF B NPVTTF QPS EFOUSP F GFDIF P
NJOVUPT%FJYFFTGSJBSF
QBSBPSFDIFJP NFEFMFJUFQBSBBRVFDFS
FNCBOIPNB CPMP1BSBBEFDPSBÎÍP
FTQBMIFPDIPDP
FDPCFSUVSB
EFSSFUBBDPCFSUVSBEFDIPDP SJB+VOUFBDPCFSUVSBEFDIPDPMBUFNFJP MBUFEFSSFUJEPFBTBNÐOEPBTTFNDBTDB
MBUFFNCBOIPNBSJBPVOPGPSOPNJDSP BNBSHPQJDBEPFEFSSFUBDPNQMFUBNFOUF
*Bolo Mousse
POEBT #BUB B NBOUFJHB F
BPT QPVDPT
BUÏPCUFSVNDSFNFMJTP%JWJEBFTTFDSF
KVOUF P BÎÞDBS CBUFOEP CFN "DSFTDFOUF NFOBNFUBEFFBVNBEBTQBSUFT
NJTUVSF
BTHFNBT
CBUFOEPEFQPJTEFDBEBBEJÎÍP
EFMJDBEBNFOUFBTDMBSBTCBUJEBTFNOFWF
FKVOUFBFTTÐODJBEFCBVOJMIBFPMFJUFDPO mSNFBDSFTDJEBTEPBÎÞDBS/BPVUSBNF
EFOTBEP#BUBCFN$PSUFPCPMPBPNFJP
UBEF
KVOUFPNJPMPEPCPMPFTGBSFMBEPF
SFDIFJF F DVCSB DPN P DSFNF 4JSWB DPN
MJDPSPVWJOIPEPQPSUP1BSBBDPCFSUVSB
SFDIFJFPCPMP5BNQFPF
DPNPDSFNF
SFTUBOUF
DVCSBUPEPPCPMP
FTQBMIBOEP de Banana
QPMWJMIFSBTQBTEFDIPDPMBUF DPNVNBFTQÈUVMB-FWFQBSBHFMBS 1PS$P[JOIB&ODBOUBEB
3FOEJNFOUPQPSÎÜFT
*Bolo Mousse
(SBVEFEJmDVMEBEFNÏEJP
64
Bolo Mousse Bolo Mousse Bolo Mousse
de Curau de Limão de Maracujá
1PS+VSBOEZS"ĉPOTP 1PS&MBJOF1JHJOJ 1PS.BSJB$BSOFMØ[
&TDPMB"OHBUVSBNB
3FOEJNFOUPQPSÎÜFT 3FOEJNFOUPQPSÎÜFT
(SBVEFEJmDVMEBEFGÈDJM (SBVEFEJmDVMEBEFGÈDJM 3FOEJNFOUPQPSÎÜFT
5FNQPEFQSFQBSPNJOVUPT 5FNQPEFQSFQBSPIPSBT (SBVEFEJmDVMEBEFGÈDJM
5FNQPEFQSFQBSPNJOVUPT
Ingredientes do Pão-de-Ló Ingredientes
tPWPT Ingredientes do Recheio
tSFDFJUBEFNBTTBEFQÍPEFMØ
tDPMIFSFT EFTPQB
EFBÎÞDBS tSFDFJUBEF.BTTB#ÈTJDBQBSB#PMP
tMBUBEFMFJUFDPOEFOTBEP
tDPMIFSFT EFTPQB
EFGBSJOIBEFUSJHP tMBUBEFMFJUFDPOEFOTBEP
tMBUBEFDSFNFEFMFJUFTFNTPSP
Ingredientes da Mousse de Curau tHEFDSFNFEFMFJUF
tMBUBEFNJMIPFNDPOTFSWB t4VDPEFMJNÜFT
tFOWFMPQFEFHFMBUJOBFNQØTFN tYÓDBSB EFDIÈ
EFTVDPEF
tYÓDBSB EFDIÈ
EFMFJUF NBSBDVKÈDPODFOUSBEP
tDPMIFS EFTPCSFNFTB
EFQØQBSB TBCPSFJODPMPSEJTTPMWJEBFNÈHVB
tFOWFMPQFEFHFMBUJOBFNQØ
TPSWFUFTBCPSNJMIP tYÓDBSB EFDIÈ
EFDIBOUJMMZ
TFNTBCPSFJODPMPS
tMBUBEFMFJUFDPOEFOTBEP tYÓDBSB EFDIÈ
EFÈHVB QBSBIJ
tDPMIFS EFTPQB
EFGBSJOIBEFUSJHP Preparo
ESBUBSBHFMBUJOB
tYÓDBSBT EFDIÈ
EFDIBOUJMMZ #BUBPMFJUFDPOEFOTBEP
PDSFNFEFMFJUF
tEFMJUSPEFDIBOUJMMZ
FPTVDPEFMJNÍPOPMJRVJEJmDBEPSQPS
Preparo NJOVUPT&NTFHVJEB
BDSFTDFOUFBHFMB Ingredientes da Cobertura
1BSBBNBTTB
CBUBPTPWPTDPNPBÎÞDBS UJOB F CBUB SBQJEBNFOUF %FTMJHVF B CB tHEFDIPDPMBUFNFJPBNBSHP
QPSNJOVUPT%FQPJT
NJTUVSFBGBSJOIB UFEFJSBFNJTUVSFPDIBOUJMMZ/BNPOUB tMBUBEFDSFNFEFMFJUF
EFMJDBEBNFOUF F MFWF QBSB BTTBS FN GPS HFNEPCPMP
BMUFSOFDBNBEBTEFNBTTB
t$FSFKB
NPSBOHPFEBNBTDPBHPTUP
OPQSFBRVFDJEPB$QPSNJOVUPT DBMEB
FNPVTTFEFMJNÍP$VCSBPDPN QBSBEFDPSBS
#BUBUPEPTPTJOHSFEJFOUFTEBNPVTTFOP DIBOUJMMZFMFWFËHFMBEFJSBQPSIPSBT
MJRVJEJmDBEPS
DPFFMFWFBPGPHP
EFJYBOEP 1PSmN
SFUJSFPCPMPEPBSPFEFDPSFP Preparo
DP[JOIBSQPSNJOVUPT"HVBSEFFTGSJBS DPNDIBOUJMMZFSBTQBTEFMJNÍP #BUBOPMJRVJEJmDBEPSPMFJUFDPOEFOTBEP
FNJTUVSFOPDIBOUJMMZ
DPNPDSFNFEFMFJUF
BHFMBUJOBEJTTPMWJ
EBOBÈHVBFPTVDPEFNBSBDVKÈ.JTUVSF
CFN F BDSFTDFOUF P DIBOUJMMZ EFMJDBEB
NFOUF-FWFËHFMBEFJSB'BÎBBDPCFSUVSB
EJTTPMWFOEPPDIPDPMBUFFNCBOIPNBSJB
"DSFTDFOUFPDSFNFEFMFJUF
NJTUVSFCFN
FFTQBMIFQFMPCPMP
DPNQMFUBOEPBEFDP
SBÎÍPDPNDFSFKBT
EBNBTDPTFNPSBOHPT
*Bolo Mousse
de Pêssego
1PS.BSJB$BSOFMØ[ &TDPMB
"OHBUVSBNB
3FOEJNFOUPQPSÎÜFT
(SBVEFEJmDVMEBEFGÈDJM
5FNQPEFQSFQBSPIPSB
'PUP4IVUUFSTUPDL
Ingredientes
tSFDFJUBEF.BTTB#ÈTJDBQBSB#PMP
tMBUBEFQÐTTFHPTFNDBMEBFTDPSSJEPT
FDPSUBEPT
65
BOLOS
tMBUBEFMFJUFDPOEFOTBEP MJNÍP
BTDBTDBTEFMJNÍPFBTOP[FTF
EF MFWBOEPBPGPSOPNJDSPPOEBTOBQPUÐO
tFOWFMPQFTEFHFMBUJOBFNQØ QPJT
KVOUFPTQFEBÎPTEFQÐSB
NFYFOEP DJB NÏEJB
QPS NJOVUPT 3FUJSF F
TFNTBCPSFJODPMPS QBSBRVFBNBTTBmRVFIPNPHÐOFB&N BDSFTDFOUFBNBOUFJHB.FYBCFNBUÏm
tYÓDBSB EFDIÈ
EFÈHVB QBSBIJESBUBS TFHVJEB
DPMPRVFBNBTTBFNGPSNBVO DBSVOJGPSNFFSFTFSWF.POUFPCPMP
EJ
BHFMBUJOB
UBEBFGPSSBEBDPNQBQFMNBOUFJHBFMFWF WJEJOEPBNBTTBFNDBNBEBT$PMPRVF
tYÓDBSBT EFDIÈ
EFDIBOUJMMZ QBSBBTTBSFNGPSOPQSFBRVFDJEPEVSBOUF VNB EFMBT FN VNB USBWFTTB
FTQBMIF VN
IPSBFNJOVUPT3FUJSFEPGPSOP
EF QPVDPEFSFDIFJPFSFQJUBBPQFSBÎÍPWF
Preparo TFOGPSNFFTJSWB [FT$VCSBUPEPPCPMPDPNPSFTUBOUFEP
#BUB OP MJRVJEJmDBEPS P QÐTTFHP DPN DSFNF F EFDPSF DPN GSVUBT DSJTUBMJ[BEBT
*Bolo Natalino
P MFJUF DPOEFOTBEP F BEJDJPOF B HFMBUJ PVDFSFKBTFNDBMEBFTDPSSJEBT
OBIJESBUBEBFNCBOIPNBSJB
CBUFOEP
*Bolo Negro
CFN*ODPSQPSFPDIBOUJMMZFMFWFËHF
MBEFJSB /B NPOUBHFN EP CPMP
BMUFSOF
DBNBEBT EF NBTTB F SFDIFJP %FDPSF B
HPTUPFTJSWB
de Micro-ondas
*Bolo Napolitano
1PS'ÈCZP"SDBOKP 1PS3POBMEP3PTTJ
3FOEJNFOUPQPSÎÜFT
3FOEJNFOUPQPSÎÜFT (SBVEFEJmDVMEBEFGÈDJM
(SBVEFEJmDVMEBEFGÈDJM 5FNQPEFQSFQBSPNJOVUPT
5FNQPEFQSFQBSPNJOVUPT
Ingredientes
de Pêra Ingredientes da Massa tYÓDBSBT EFDIÈ
EFBÎÞDBS
tPWPT
e Nozes tYÓDBSB EFDIÈ
EFBÎÞDBS
tPWPTNÏEJPT
tDPMIFSFT EFTPQB
EFNBSHBSJOB
1PS*WFUF'FJUPTB tEFYÓDBSB EFDIÈ
EFNBOUFJHBTFN tYÓDBSB EFDIÈ
EFGBSJOIBEFUSJHP
QBSB$VMJOÈSJB1BTTPB1BTTP
TBMEFSSFUJEB tYÓDBSB EFDIÈ
EFGBSJOIBEFTPKB
tYÓDBSB EFDIÈ
EFGBSJOIBEFUSJHP tEFYÓDBSB EFDIÈ
EFMFJUF
3FOEJNFOUPQPSÎÜFT tYÓDBSB EFDIÈ
EFDIPDPMBUFFNQØ tDPMIFSFT EFTPQB
EFDPDP
(SBVEFEJmDVMEBEFGÈDJM tDPMIFS EFTPCSFNFTB
EFGFSNFOUP RVFJNBEPSBMBEP
5FNQPEFQSFQBSPIPSBFNJOVUPT FNQØ tDPMIFS EFTPQB
EFDBOFMBFNQØ
tYÓDBSB EFDIÈ
EFGSVUBT tDPMIFS EFTPQB
EFDSBWPFNQØ
Ingredientes DSJTUBMJ[BEBTQJDBEBT tDPMIFS EFTPQB
EFCJDBSCPOBUP
tHEFQÐSBTQFRVFOBTFmSNFT EFTØEJP
tDPMIFSFT EFTPQB
EFTVDPEFMJNÍP Ingredientes do Recheio e da tDPMIFS EFTPQB
EFGFSNFOUPFNQØ
tHEFGBSJOIBEFUSJHP Cobertura tDPMIFS EFTPQB
EFFTTÐODJBEFCBVOJMIB
tQJUBEBEFTBM tHEFDPCFSUVSBEFDIPDPMBUFNFJP tHEFBNFJYBTQSFUBTQJDBEBT
tFDPMIFS EFDIÈ
EFCJDBSCPOBUP BNBSHPQJDBEP tYÓDBSB EFDIÈ
EFDBTUBOIBEF
EFTØEJP tYÓDBSB EFDIÈ
EFNBOUFJHBTFNTBM DBKVNPÓEB
tDPMIFS EFDIÈ
EFHFOHJCSFFNQØ FNUFNQFSBUVSBBNCJFOUF t.BSHBSJOBFGBSJOIBEFUSJHP QBSBVOUBS
tNMEFØMFPEFHJSBTTPM t'SVUBTDSJTUBMJ[BEBTPVDFSFKBTFN
tHEFBÎÞDBS DBMEB QBSBEFDPSBS
Preparo
tPWP #BUBBTDMBSBTOBCBUFEFJSBFNQPOUPEF
tHFNB Preparo OFWFmSNF"DSFTDFOUFNFUBEFEPBÎÞDBS
tDPMIFS EFDIÈ
EFSBTQBTFDBTDBT 6OUFDPNNBOUFJHBVNBGPSNBFSFTFSWF F CBUB BUÏ P QPOUP EF TVTQJSP 3FTFSWF
EFMJNÍP 1SFQBSFBNBTTB
DPMPDBOEPOBCBUFEFJSB #BUB BT HFNBT TFQBSBEBNFOUF DPN P
tHEFOP[FT PTPWPTDPNPBÎÞDBS#BUBBUÏPCUFSVNB SFTUBOUFEPBÎÞDBSFBNBSHBSJOBBUÏPC
NJTUVSBMFWFFGPGB"DSFTDFOUF
BPTQPV UFS VN DSFNF IPNPHÐOFP "DSFTDFOUF
Preparo DPT
BNBOUFJHB
BGBSJOIBEFUSJHP
PDIP BTFTQFDJBSJBTFBTGBSJOIBT
BMUFSOBOEP
%FTDBTRVF BT QÐSBT F SFUJSF PT DBSPÎPT DPMBUFFNQØFPGFSNFOUP#BUBBUÏGPSNBS DPNPMFJUF.JTUVSFBTBNFJYBT
PDPDP
$PSUFBTFNQFEBÎPTHSBOEFTFVNFEF VNBNBTTBIPNPHÐOFB$PMPRVFNFUBEF RVFJNBEP
BFTTÐODJBFBDBTUBOIBFCBUB
ÎBBTQBSBRVFOÍPFOEVSFÎBN1FOFJSFB EBNBTTBOBGPSNB
FTQBMIFBTGSVUBTDSJT QPSNBJTNJOVUP.JTUVSFPGFSNFOUP
GBSJOIB
PTBM
PCJDBSCPOBUPEFTØEJPFP UBMJ[BEBTQPSDJNBFDVCSBDPNPSFTUBO DPN P CJDBSCPOBUP F
EFMJDBEBNFOUF
P
HFOHJCSF.JTUVSFPTFSFTFSWF$PMPRVF UF EB NBTTB -FWF BP GPSOP NJDSPPOEBT TVTQJSPSFTFSWBEP
TFNCBUFS6OUFVNB
FNVNBUJHFMBPØMFP
PBÎÞDBS
PPWPFB QBSB iBTTBSw OB QPUÐODJB NÏEJBBMUB QPS GPSNB QSØQSJB QBSB CPMP JOHMÐT DPN
HFNBFCBUBCFN7ÈKVOUBOEPBGBSJOIB BNJOVUPT%FJYFFTGSJBSQBSBEFTFO NBSHBSJOBFGBSJOIBEFUSJHP-FWFQBSB
BPT QPVDPT
UPNBOEP DVJEBEP QBSB OÍP GPSNBS 1SFQBSF P SFDIFJP F B DPCFSUVSB
BTTBSQPSNJOVUPTBQSPYJNBEBNFOUF
CBUFSNVJUPBNBTTB"EJDJPOFPTVDPEF DPMPDBOEPFNVNSFGSBUÈSJPPDIPDPMBUFF ËUFNQFSBUVSBEF¡$
66
Bolo Nutritivo
'PUP4IVUUFSTUPDL
1PS.BSHBSJEB/VOFT#FOUP
3FOEJNFOUPQPSÎÜFT
(SBVEFEJmDVMEBEFGÈDJM
5FNQPEFQSFQBSPNJOVUPT
Ingredientes
tHEFNBOUFJHB
tPWPT
tYÓDBSBT EFDIÈ
EFBÎÞDBS
tYÓDBSBT EFDIÈ
EFGBSJOIBEFUSJHP
tYÓDBSB EFDIÈ
EFGBSJOIBMÈDUFB
tYÓDBSB EFDIÈ
EFBWFJBFNnPDPT
tYÓDBSB EFDIÈ
EFMFJUF
tCBOBOBTBNBTTBEBT
tDPMIFS EFTPQB
EFGFSNFOUPFNQØ
t.BSHBSJOBFGBSJOIBEFUSJHP QBSB
VOUBSFQPMWJMIBS
Preparo
#BUBBNBOUFJHBDPNPTPWPTFPBÎÞDBS
BUÏ GPSNBS VN DSFNF %FTMJHVF B CBUF
EFJSBFBDSFTDFOUFBTGBSJOIBT
BMUFSOBO
EP DPN P MFJUF +VOUF BT CBOBOBT F
QPS
ÞMUJNP
P GFSNFOUP F B BWFJB FN nPDPT
NJTUVSBOEPCFNDPNVNBDPMIFSEFQBV
" TFHVJS
EFTQFKF B NBTTB FN BTTBEFJSB
VOUBEB F FOGBSJOIBEB F MFWF BP GPSOP B
$QBSBBTTBS
*Bolo Perfumado
t.BSHBSJOBFGBSJOIBEFUSJHP QBSB tYÓDBSB EFDIÈ
EFMFJUF
VOUBSFQPMWJMIBS
tYÓDBSB EFDIÈ
EFDPOIBRVF
tHEFDIPDPMBUFNFJPBNBSHPFN
Preparo HPUBTPVQJDBEP
#BUBUPEPTPTJOHSFEJFOUFTOPMJRVJEJmDB tHEFNBSSPNHMBDÐDPSUBEP
EPS -FWF B NJTUVSB BP GPSOP FN GPSNB FNDVCJOIPT
tDPMIFS EFTPQB
EFGFSNFOUPFNQØ
de Limão
QBSB QVEJN VOUBEB F FOGBSJOIBEB
FN 1PS&MNB#JBODIJOJ0SMBOEJ
GPSOPQSFBRVFDJEP%FJYFBNPSOBSFEF t.BSHBSJOBFGBSJOIBEFUSJHP QBSB
TFOGPSNF VOUBSFQPMWJMIBS
3FOEJNFOUPQPSÎÜFT
67
BOLOS
Ingredientes
(SBVEFEJmDVMEBEFGÈDJM
5FNQPEFQSFQBSPIPSBFNJOVUPT tMBSBOKBTGVSBEBT Bolo Rápido
Ingredientes da Massa
tYÓDBSBT EFDIÈ
EFBÎÞDBS
EFDPOGFJUFJSP de Chocolate
tPWPT tYÓDBSBT EFDIÈ
EFGBSJOIBEFUSJHP 1PS.BSHBSJEB/VOFT#FOUP
tYÓDBSBT EFDIÈ
EFGBSJOIBEFUSJHP tDPMIFS EFDIÈ
EFGFSNFOUPFNQØ
tYÓDBSBT EFDIÈ
EFBÎÞDBS tYÓDBSB EFDIÈ
EFBÎÞDBS 3FOEJNFOUPQPSÎÜFT
tYÓDBSB EFDIÈ
EFTVDPEF tHEFNBOUFJHBTFNTBM (SBVEFEJmDVMEBEFGÈDJM
MJNÍPBRVFDJEP tHFNBT 5FNQPEFQSFQBSPNJOVUPT
tDPMIFS EFTPQB
EFGFSNFOUPFNQØ tBDPMIFSFT EFTPQB
EFDSFNFEF
tHEFNBOUFJHBTFNTBMBNPMFDJEB MFJUFB[FEP Ingredientes da Massa
tHEFBNÐOEPBTTFNQFMFFQJDBEBT tPWPT
Ingredientes da Calda tYÓDBSB EFDIÈ
EFMFJUF
tYÓDBSB EFDIÈ
EFÈHVB Preparo tYÓDBSB EFDIÈ
EFØMFP
tYÓDBSB EFDIÈ
EFBÎÞDBS $PMPRVF BT MBSBOKBT FN VNB QBOFMB
tDPMIFSFT EFTPQB
EFNBSHBSJOB
tDBOFMBFNQBV DVCSBBT DPN ÈHVB F MFWF BP GPHP BUÏ tYÓDBSB EFDIÈ
EFDIPDPMBUFFNQØ
GFSWFS $P[JOIF FN GPHP CSBOEP QPS tYÓDBSBT EFDIÈ
EFBÎÞDBS
Ingredientes do Recheio DFSDBEFNJOVUPTPVBUÏDPNFÎBSFNB tYÓDBSBT EFDIÈ
EFGBSJOIBEFUSJHP
BNBDJBS3FUJSFEPGPHP
EFJYFBTFTGSJBS
tDPMIFS EFTPQB
EFGFSNFOUPFNQØ
e da Cobertura
DPSUFBTFNSPEFMBTFSFUJSFBTTFNFOUFT t.BSHBSJOBFGBSJOIBEFUSJHP QBSB
tFOWFMPQFEFHFMBUJOBFNQØ
%JTTPMWBPBÎÞDBSEFDPOGFJUFJSPOBÈHVB VOUBSFQPMWJMIBS
TFNTBCPSFJODPMPS
tDPMIFSFT EFTPQB
EFÈHVB EPDP[JNFOUPEBTMBSBOKBTFGFSWBBNJT
UVSBQPSDFSDBEFNJOVUPTPVBUÏPCUFS Ingredientes da Calda
tMBUBEFMFJUFDPOEFOTBEP
VNBDBMEB$P[JOIFBTSPEFMBTEFMBSBOKB tYÓDBSB EFDIÈ
EFMFJUF
tYÓDBSB EFDIÈ
EFTVDPEFMJNÍP
OFTTBDBMEBQPSDFSDBEFNJOVUPTPV tYÓDBSB EFDIÈ
EFBÎÞDBS
tMJUSPEFDSFNFEFMFJUFGSFTDP
BUÏ B DBTDB mDBS NBDJB %FJYF FTGSJBS B tDPMIFSFT EFTPQB
EFNBOUFJHB
tDPMIFSFT EFTPQB
EFBÎÞDBS
DBMEB
NJTUVSFBGBSJOIB
PGFSNFOUPFP tYÓDBSB EFDIÈ
EFDIPDPMBUFFNQØ
Preparo BÎÞDBSFJODPSQPSFBNBOUFJHBBUÏPCUFS
VNB QSFQBSBÎÍP FTGBSFMBEB +VOUF BT HF Preparo
#BUBBTDMBSBTFNOFWFF
TFQBSBEBNFOUF
NBT F P DSFNF EF MFJUF B[FEP TVmDJFOUF #BUB PT QSJNFJSPT JOHSFEJFOUFT OP MJ
CBUBBTHFNBTDPNPBÎÞDBSFBNBOUFJHB
QBSB EFJYBS B NBTTB NBDJB F NBMFÈWFM RVJEJmDBEPS $PMPRVF FN VNB UJHFMB
BNPMFDJEB1FOFJSFBGBSJOIBFPGFSNFOUP
%FTQFKF OB GPSNB F MFWF BP GPSOP QSFB B GBSJOIB QFOFJSBEB DPN P GFSNFOUP
F
DPNBCBUFEFJSBMJHBEB
BDSFTDFOUFPTQØT
RVFDJEPB$QPSDFSDBEFNJOV F EFTQFKF B NJTUVSB EP MJRVJEJmDBEPS
ËNJTUVSBEFHFNBT
BMUFSOBOEPDPNPTVDP CBUFOEP CFN DPN VNB DPMIFS EF QBV
EF MJNÍP BRVFDJEP $PMPRVF FN GPSNB UPT
BUÏRVFBTVQFSG ÓDJFmRVFMFWFNFOUF
EPVSBEB%FTFOGPSNFPCPMPFDPMPRVFP &N TFHVJEB
EFTQFKF B NBTTB FN VNB
DPNPSJGÓDJPDFOUSBM
VOUBEBFFOGBSJOIBEB
BTTBEFJSBVOUBEBFFOGBSJOIBEBFMFWFBP
FMFWFBPGPSOPQSFBRVFDJEPB$QPS FN GPSNB EF TJMJDPOF FOGBSJOIBEB 'BÎB
VNBDBNBEBEFSPEFMBTEFMBSBOKBDP[J GPSOPB$QBSBBTTBS&ORVBOUPJTTP
NJOVUPT1BSBBDBMEB
MFWFBPGPHPUPEPTPT QSFQBSFBDBMEB
MFWBOEPUPEPTPTJOHSF
JOHSFEJFOUFTFEFJYFGFSWFSBUÏPCUFSPQPO EBT QPS DJNB
FTDPSSFOEP P FYDFTTP EF
DBMEB1PMWJMIFBTBNÐOEPBTFMFWFPCPMP EJFOUFTBPGPHPQPSNJOVUPT%FQPJT
UPEFDBMEB'BÎBPSFDIFJP
NJTUVSBOEPP EF BTTBEP F GSJP
EFTFOGPSNF P CPMP F
MFJUFDPOEFOTBEPDPNMJNÍPFSFTFSWBOEP BPGPSOPQPSBMHVOTNJOVUPTQBSBTFDBS
BTSPEFMBTEFMBSBOKB4JSWBGSJP EFTQFKFBDBMEBQPSDJNB
#BUBPDSFNFEFMFJUFDPNPBÎÞDBSFBHF
MBUJOBEJMVÓEBBUÏPCUFSPQPOUPEFDIBOUJMMZ
"DSFTDFOUF
FOUÍP
BPTQPVDPT
PDSFNFEF
MJNÍP6NFEFÎBPCPMPDPNBDBMEBFQSF
FODIBPPSJGÓDJPEBNBTTBDPNPSFDIFJP
DPCSJOEP UBNCÏN P CPMP DPN P SFDIFJP
'BÎBQJDPTQBSBEFDPSBS
VTBOEPBTDPTUBT
EBDPMIFS
FMFWFËHFMBEFJSBQPSIPSBT
*Bolo Polonês
1PS'ÈCZP"SDBOKP
'PUP4IVUUFSTUPDL
3FOEJNFOUPQPSÎÜFT
(SBVEFEJmDVMEBEFNÏEJP
5FNQPEFQSFQBSPIPSBFNJOVUPT
68
Preparo
Bolo Real
'PUP4IVUUFSTUPDL
.JTUVSF CFN UPEPT PT JOHSFEJFOUFT
1PS.BSHBSJEB/VOFT#FOUP FYDFUP BT DMBSBT "DSFTDFOUF
FOUÍP
BT DMBSBT F NJTUVSF CFN &N TFHVJEB
3FOEJNFOUPQFEBÎPT DPMPRVF B NJTUVSB FN VNB BTTBEFJSB
(SBVEFEJmDVMEBEFGÈDJM DPNGVSPDFOUSBMVOUBEBFBTTFPCPMP
5FNQPEFQSFQBSPNJOVUPT BUÏ RVF FTUFKB EPVSBEP
QPS DFSDB EF
NJOVUPT
Ingredientes
*Bolo Rocambole
tYÓDBSB EFDIÈ
EFNBSHBSJOBTFNTBM
tYÓDBSB EFDIÈ
EFBÎÞDBS
tPWPT
tNBÎÍSBMBEB
tDPMIFS EFDIÈ
EFDBOFMBFNQØ
tYÓDBSB EFDIÈ
EFGBSJOIBEFUSJHP
tYÓDBSB EFDIÈ
EFBNJEPEFNJMIP de Mousse de
tDPMIFS EFTPQB
EFGFSNFOUPFNQØ
t.BSHBSJOBFGBSJOIBEFUSJHP QBSB Limão com Ricota
VOUBSFQPMWJMIBS
1PS$P[JOIB&ODBOUBEB
Preparo
#BUBBNBSHBSJOBDPNPBÎÞDBSFBTHF
3FOEJNFOUPQPSÎÜFT
(SBVEFEJmDVMEBEFGÈDJM
Bolo Sensação
NBT BUÏ GPSNBS VN DSFNF "EJDJPOF B
NBÎÍFBDBOFMBFNQØ4FQBSBEBNFOUF
5FNQPEFQSFQBSPIPSBT de Banana
1PS&MBJOF1JHJOJ
NJTUVSFBGBSJOIB
PBNJEPFPGFSNFOUP Ingredientes da Massa
FBEJDJPOFBPDSFNFPCUJEP1PSÞMUJNP
tSFDFJUBEFNJTUVSBQSPOUB 3FOEJNFOUPQPSÎÜFT
NJTUVSF BT DMBSBT F EFTQFKF B NBTTB FN QBSBSPDBNCPMF (SBVEFEJmDVMEBEFGÈDJM
VNB GPSNB DPN PSJG ÓDJP DFOUSBM VOUBEB 5FNQPEFQSFQBSPNJOVUPT
F FOGBSJOIBEB
MFWBOEP BP GPSOP NÏEJP Ingredientes do Recheio
QBSBBTTBSQPSBQSPYJNBEBNFOUFNJ tHEFSJDPUB Ingredientes da Massa
OVUPT %FJYF FTGSJBS
SFUJSF EB GPSNB F tHEFDSFNFEFCBVOJMIB tDPMIFSFT EFTPQB
EFNBSHBSJOB
QPMWJMIFBÎÞDBSFDBOFMBQPSDJNB tHEFBÎÞDBS tYÓDBSBT EFDIÈ
EFBÎÞDBS
tNMEFÈHVB tPWPT
tFOWFMPQFEFHFMBUJOBFNQØ
tNMEFDIBOUJMMZ
3FOEJNFOUPQPSÎÜFT tNMEFDIPDPMBUFBPMFJUF *OHSFEJFOUFTEB$PCFSUVSB
(SBVEFEJmDVMEBEFGÈDJM GSBDJPOBEPEFSSFUJEP tDPMIFSFT EFTPQB
EFGBSJOIBEFUSJHP
5FNQPEFQSFQBSPIPSBFNJOVUPT tDPMIFSFT EFTPQB
EFBÎÞDBS
Preparo tDPMIFSFT EFTPQB
EFDBOFMBFNQØ
Ingredientes 1SFQBSF B NJTUVSB QBSB SPDBNCPMF TF tDPMIFSFT EFTPQB
EFNBSHBSJOB
tYÓDBSBT EFDIÈ
EFHSBOPMB HVJOEP BT JOTUSVÎÜFT EB FNCBMBHFN
tDPMIFS EFTPQB
EFØMFP 1BSB GB[FS P SFDIFJP
CBUB UPEPT PT JO 1SFQBSP
tYÓDBSB EFDIÈ
EFDBTUBOIBTEPQBSÈ HSFEJFOUFTOPMJRVJEJmDBEPS
NJTUVSFEF #BUB PT PWPT
P BÎÞDBS F B NBSHBSJOB
PVOP[FTQJDBEBT MJDBEBNFOUFPDIBOUJMMZFSFTFSWF$PN OB CBUFEFJSB BUÏ PCUFS VN DSFNF GPGP
tYÓDBSB EFDIÈ
EFVWBTQBTTBT BNBTTBEFSPDBNCPMFQSPOUB
FTQBMIFP %FTMJHVFBCBUFEFJSBFBDSFTDFOUFBGBSJ
TFNDBSPÎP SFDIFJP EF NPVTTF EF MJNÍP DPN SJDP OIB F P TVDP EF MBSBOKB
NFYFOEP EFMJ
tYÓDBSB EFDIÈ
EFBNFJYBTTFDBT UB&OSPMFPSPDBNCPMFDPNBBKVEBEF DBEBNFOUF +VOUF
FOUÍP
BT CBOBOBT
P
QJDBEBT VN QFEBÎP EF QBQFM NBOUFJHB F MFWFP GFSNFOUPFNQØFPTBMFMFWFQBSBBTTBS
tYÓDBSB EFDIÈ
EFMFJUFEFTPKB ËHFMBEFJSBQPSIPSBT/BNPOUBHFN
FN BTTBEFJSB VOUBEB $PMPRVF TPCSF B
tDPMIFSFT EFTPQB
EFNFMBEP DPMPRVFPSPDBNCPMFFNVNQSBUPFEF NBTTB B DPCFSUVSB EF DBOFMB DPN UPEPT
tHFNBT DPSF DPN DPODIJOIBT GSJUBT
DIBOUJMMZ F PTJOHSFEJFOUFTNJTUVSBEPT1PSmN
MFWF
tDMBSBTFNOFWF DIPDPMBUFEFSSFUJEP PCPMPBPGPSOPBUÏRVFFTUFKBEPVSBEP
69
BOLOS
Bolo Simples
1PS.BSHBSJEB/VOFT#FOUP
3FOEJNFOUPQPSÎÜFT
(SBVEFEJmDVMEBEFGÈDJM
5FNQPEFQSFQBSPNJOVUPT
Ingredientes
tYÓDBSBT EFDIÈ
EFGBSJOIBEFUSJHP
tYÓDBSB EFDIÈ
EFBÎÞDBS
tDPMIFS EFTPQB
EFNBOUFJHB
tNMEFMFJUF
tPWPT
tDPMIFS EFTPQB
EFGFSNFOUPFNQØ
Preparo
#BUBUPEPTPTJOHSFEJFOUFTOPMJRVJEJmDB
EPS
DPMPRVFBNBTTBFNBTTBEFJSBVOUBEB
FQPMWJMIBEBDPNGBSJOIBEFUSJHPFMFWFBP
GPSOPQSFBRVFDJEPB$QPSNJOV
UPT3FUJSFEPGPSOPFTJSWB%FTFOGPSNF
EFQPJTEFGSJPFEFDPSFBHPTUP
*Bolo Supremo
'PUP4IVUUFSTUPDL
de Morango Bolo Tropical Bolo Trufado
1PS&MBJOF1JHJOJ 1PS$P[JOIB&ODBOUBEB 1PS$BSMB&MPÓTB
t'BSJOIBEFUSJHP QBSBQPMWJMIBS
Ingredientes da Trufa de Café
t.PSBOHPTJOUFJSPT QBSBEFDPSBS
tNMEFDSFNFEFMFJUF
Preparo tFOWFMPQFEFHFMBUJOBFNQØ
$PSUF B NBTTB EF QÍPEFMØ FN GBUJBT TFNTBCPSFJODPMPS
Preparo
RVBESBEBTDPNPBVYÓMJPEFVNDPSUBEPS tYÓDBSB EFDIÈ
EFÈHVB
-FWFBPGPHPPMFJUFDPOEFOTBEP
PDSFNF
EF MFJUF
P BDIPDPMBUBEP F B GBSJOIB
NF 3FTFSWF1BSUBQBSBBNPOUBHFNEPCPMP
tYÓDBSB EFDIÈ
EFMFJUF
YFOEP TFNQSF
BUÏ FOHSPTTBS %FTMJHVF P CBUFOEPPDIBOUJMMZDPNPCFJKJOIPOBCBUF tDPMIFS EFTPQB
EFNBSHBSJOB
GPHP
FTQFSF FTGSJBS F NJTUVSF P DIBOUJMMZ EFJSBQPSNJOVUPT%FTMJHVFBCBUFEFJSB
tHEFDIPDPMBUFBPMFJUF
/B NPOUBHFN
BMUFSOF DBNBEBT EF CPMP
BDSFTDFOUFPSFTUBOUFEPTJOHSFEJFOUFTFSF tHEFDIPDPMBUFNFJPBNBSHP
DBMEB F SFDIFJP
UFSNJOBOEP QFMB DBNBEB TFSWF&NTFHVJEB
EJWJEBBTGBUJBTDPSUBEBT tDPMIFS EFTPQB
EFBSPNBQBSBDIP
EFCPMP%FDPSFDPNDIBOUJMMZFNPSBOHPT FNQBSUFT
SFDIFJFFEFDPSFDPNDIBOUJMMZ
DPMBUFTBCPSDBGÏ
JOUFJSPTFMFWFQBSBHFMBSQPSIPSBT GBUJBTEFBCBDBYJ
QÐTTFHPFDFSFKBT Ingredientes da Cobertura
70
tMJUSPEFDIBOUJMMZ tDPMIFS EFTPQB
EFSVN NFOUF
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DMBSBTFNOFWF+VOUFPGFSNFOUPFNFYB
NJTUVSBOEPCFN1BSUBQBSBBNPOUBHFN
TVBWFNFOUF -FWF QBSB BTTBS FN GPSOP 3FOEJNFOUPQPSÎÜFT
BMUFSOBOEPDBNBEBTEFNBTTBFSFDIFJP NÏEJP
FNBTTBEFJSBVOUBEBFFOGBSJOIB (SBVEFEJmDVMEBEFNÏEJP
1PSmN
DVCSBPCPMPDPNBDPCFSUVSBF EB1BSBPSFDIFJP
DP[JOIFPDPDP
PBÎÞ 5FNQPEFQSFQBSPIPSBTFNJOVUPT
EFDPSFDPNSBTQBTEFDIPDPMBUF DBSFPMFJUFBUÏPQPOUPEFDPDBEBNPMF
3FUJSFEPGPHPFEFJYFFTGSJBS%FQPJTEF Ingredientes do Pão-de-Ló
Ingredientes da Massa
tDPMIFS EFTPQB
DIFJBEFNBOUFJHB
tYÓDBSBT EFDIÈ
EFBÎÞDBS
tPWPT
tYÓDBSBT EFDIÈ
EFGBSJOIBEFUSJHP
tYÓDBSB EFDIÈ
EFTVDPEFBCBDBYJ
tDPMIFS EFTPQB
EFGFSNFOUPFNQØ
t(PUBTEFFTTÐODJBEFCBVOJMIBBHPTUP
Ingredientes do Recheio
tMBUBEFDSFNFEFMFJUF
tYÓDBSBT EFDIÈ
EFBÎÞDBS
tYÓDBSBT EFDIÈ
EFMFJUF
tYÓDBSBT EFDIÈ
EFDPDPFNnPDPT
tBCBDBYJTDP[JEPTDPNDPMIFSFT EF
TPQB
EFBÎÞDBS
tFOWFMPQFEFHFMBUJOBFNQØTFNTBCPS
IJESBUBEBFNDPMIFSFT EFTPQB
EFÈHVB
tNMEFDIBOUJMMZ
'PUP4IVUUFSTUPDL
Ingredientes da Calda
tYÓDBSB EFDIÈ
EFBÎÞDBS
tYÓDBSBT EFDIÈ
EFÈHVB
tYÓDBSB EFDIÈ
EFDBTDBEFBCBDBYJ
78
tYÓDBSBT EFDIÈ
EFBNFJYBTFN Ingredientes do Recheio Ingredientes da Massa
DBMEBQJDBEBT tMJUSPEFMFJUF tDPMIFS EFTPQB
DIFJBEFNBOUFJHB
tNMEFDSFNFEFMFJUFGSFTDP tHFNBTQFOFJSBEBT tYÓDBSBT EFDIÈ
EFBÎÞDBS
tDPMIFSFT EFTPQB
EFNBOUFJHB tPWPT
Ingredientes da Cobertura tDPMIFSFT EFTPQB
EFBNJEPEFNJMIP tYÓDBSBT EFDIÈ
EFGBSJOIBEFUSJHP
tYÓDBSBT EFDIÈ
EFBÎÞDBS tDPMIFS EFTPCSFNFTB
EFFTTÐODJB tYÓDBSB EFDIÈ
EFMFJUF
tYÓDBSB EFDIÈ
EFÈHVBHFMBEB EFNPSBOHP tDPMIFS EFTPQB
EFGFSNFOUPFNQØ
tHEFDIPDPMBUFBPMFJUF tHEFNPSBOHPTQJDBEPT t(PUBTEFFTTÐODJBEFCBVOJMIB
tDPMIFS EFTPQB
EFFNVMTJmDBOUF FNMÉNJOBT Ingredientes do Recheio
tDPMIFS EFTPQB
EFHMVDPTFEFNJMIP tDBJYJOIBTEFHFMBUJOBFNQØ
tDPMIFS EFTPQB
EFQØQBSBTPSWFUF Ingredientes do Suspiro TBCPSNPSBOHP
TBCPSOBUB tDMBSBT tNMEFÈHVBRVFOUF
tDPMIFSFT EFTPQB
EFBÎÞDBS tYÓDBSBT EFDIÈ
EFNPSBOHPT QBSB
Demais Ingredientes CBUFSF DPNNPSBOHPTQJDBEPT
*Bolo Folhado de
DPN DIBOUJMMZ 1PS mN
EFDPSFP DPN
NPSBOHPTFHFMFJB PT NPSBOHPT
DPMPRVFPT FN VN QPUF
DPN P BÎÞDBS F EFJYF QPS NJOVUPT
&NTFHVJEB
FTDPSSBPMÓRVJEPEPTNP
79
BOLOS
*Bolo Folhado
1PS3PTF"SUFF$SJBÎÜFT tDPMIFS EFTPQB
EFDPOIBRVF
tDPMIFS EFTPQB
EFNBOUFJHB
3FOEJNFOUPQPSÎÜFT t$IPDPMBUFHSBOVMBEPCSBODPBHPTUP
(SBVEFEJmDVMEBEFNÏEJP t$IBOUJMMZBHPTUP QBSBDPCFSUVSB
5FNQPEFQSFQBSPIPSBTFNJOVUPT
*Bolo Folhado
t.BOUFJHBFGBSJOIBEFUSJHP QBSBVOUBS
Ingredientes da Cobertura
Ingredientes do Recheio tDPQP UJQPSFRVFJKÍP
EFMFJUFEFDPDP
tHEFHFMFJBTBCPSBNPSB tDPQP UJQPSFRVFJKÍP
EFBÎÞDBS
tHEFDSFBNDIFFTF tDPMIFS EFTPQB
EFFNVMTJmDBOUF
t$PSBOUFBMJNFOUÓDJPBHPTUP
tNMEFDSFNFEFMFJUFGSFTDP
tDPMIFSFT EFTPQB
EFBÎÞDBS t3BTQBTEFDIPDPMBUF QBSBEFDPSBS
dos Deuses
tHEFHFMBUJOBFNQØTFNTBCPSF 1PS*WFUF'FJUPTB QBSB&TDPMB
incolor Demais Ingredientes EF$VMJOÈSJB1BTTPB1BTTP
tSFDFJUBEF.BTTB'PMIBEB**
Demais Ingredientes 3FOEJNFOUPQPSÎÜFT
t$BMEBEFDFSFKBBHPTUP QBSBVNFEFDFS
Preparo (SBVEFEJmDVMEBEFGÈDJM
tSFDFJUBEF.BTTB'PMIBEB** 1BSBGB[FSPSFDIFJP
CBUBPDSFNFEFMFJ 5FNQPEFQSFQBSPIPSBT
tQBDPUFEFQØQBSBNBSJBNPMF UFOBCBUFEFJSBBUÏPQPOUPEFDIBOUJMMZF
DPCFSUVSB
BDSFTDFOUFPDIPDPMBUFQJDBEP.JTUVSF Ingredientes do Creme Musseline
tHEFDPDPSBMBEPFNnPDPT CFNFSFTFSWFOBHFMBEFJSB#BUBOBCB tMJUSPEFMFJUF
DPCFSUVSB
UFEFJSBUPEPTPTJOHSFEJFOUFTEBDPCFS tHEFBÎÞDBS
UVSBBUÏPCUFSPQPOUPEFDIBOUJMMZFMFWF tHFNBTQFOFJSBEBT
Preparo BNJTUVSBËHFMBEFJSB1BSUBQBSBBNPO tDPMIFSFT EFTPQB
EFBNJEPEFNJMIP
1BSBGB[FSPCPMPEFTPKB
CBUBOBCBUFEFJ UBHFN
BMUFSOBOEPDBNBEBTEFNBTTBF tDPMIFS EFTPQB
EFMJDPSEFBNBSFUP
SBBNBOUFJHBDPNPBÎÞDBS
BDSFTDFOUFBT SFDIFJP 'JOBMJ[F DPN VNB DBNBEB EF tDPMIFS EFTPQB
EFDPOIBRVF
HFNBT F DPOUJOVF CBUFOEP BUÏ PCUFS VN NBTTBFDVCSBPCPMPDPNBDPCFSUVSB
tDPMIFS EFDIÈ
EFFTTÐODJB
EFDPSBOEPPDPNSBTQBTEFDIPDPMBUF EFCBVOJMIB
DSFNF+VOUFPMFJUF
BGBSJOIB
BTPKBFP
tHEFNBOUFJHB
GFSNFOUPFCBUBSBQJEBNFOUF"DSFTDFOUF
*Bolo Folhado
tDPMIFSFT EFTPQB
EFQBTUBEFBWFMÍ
BTDMBSBTFNOFWFFNJTUVSFCFN-FWFBP
tDPMIFS EFTPQB
EFDBGÏFNQØTPMÞWFM
GPSOPQSFBRVFDJEPFNGPSNBVOUBEBFFO
tDPMIFSFT EFTPQB
EFDIPDPMBUFFNQØ
GBSJOIBEBQPSNJOVUPT
PVBUÏRVFFTUF
tHEFDIBOUJMMZ QBSBEFDPSBS
KBUPUBMNFOUFBTTBEP1BTTFQBSBPSFDIFJP
NJTUVSBOEPPRVFJKPDPNPDSFNFEFMFJUF
B HFMFJB
P BÎÞDBS F B HFMBUJOB EJTTPMWJEB
FN CBOIPNBSJB #BUB OB CBUFEFJSB BUÏ
dos Anjos Demais Ingredientes
tSFDFJUBEF.BTTB'PMIBEB*7
1PS*WFUF'FJUPTB QBSB&TDPMB
PCUFSVNDSFNF1BSBBDPCFSUVSB
QSFQB EF$VMJOÈSJB1BTTPB1BTTP
Preparo
SF B NBSJBNPMF DPOGPSNF BT JOTUSVÎÜFT /P QSFQBSP EP DSFNF
DPMPRVF UVEP OB
EB FNCBMBHFN 1BSUB QBSB B NPOUBHFN
3FOEJNFOUPQPSÎÜFT QBOFMB
FYDFUP BT CFCJEBT F B FTTÐODJB
F
DPMPDBOEPVNBQBSUFEPCPMPVNFEFDJEP (SBVEFEJmDVMEBEFGÈDJM
80
MFWFBPGPHP
NJTUVSBOEPCFN3FUJSF
EFJ
YFFTGSJBS
BEJDJPOFBTCFCJDBTFBFTTÐODJB
RVFBNBTTBmRVFVOJGPSNF-FWFËHF
MBEFJSB QPS NJOVUPT .JTUVSF P SFT Bolo Folhado
FSFTFSWF1BSUBQBSBBNPOUBHFNEPCPMP
EFTQFKBOEPBNBTTBGPMIBEBFNVNBGPS
UBOUFEPTJOHSFEJFOUFTFEJWJEBBNBTTB
FNQBSUFT&NTFHVJEB
BCSBBNBTTB Trufado
NB
FNTFHVJEBPDSFNF7ÈBMUFSOBOEPDB HFMBEBFNFTQFTTVSBEFDNFFTQBMIF 1PS*WFUF'FJUPTB
NBEBTEFDSFNFFNBTTB
UFSNJOBOEPDPN TPCSFFMBVNBEBTQPSÎÜFTBNBOUFJHB
VNB DBNBEB EF NBTTB %FQPJT
EFDPSF P EBT %PCSF B NBTTB DPNP FOWFMPQF F 3FOEJNFOUPQPSÎÜFT
CPMPDPNPDIBOUJMMZFQPMWJMIFDIPDPMBUF MFWFËHFMBEFJSBQPSNJOVUPT3FQJUBB (SBVEFEJmDVMEBEFGÈDJM
FNQØQPSDJNB4JSWBFNTFHVJEB PQFSBÎÍPWF[FT%FQPJT
BCSBBNBTTB 5FNQPEFQSFQBSPIPSBFNJOVUPT
FN FTQFTTVSB mOB
FN TVQFSG ÓDJF FOGB
Ingredientes do Pão-de-Ló
para Bolo Folhado
tDMBSBTFNOFWF
tHFNBT
tDPMIFSFT EFTPQB
EFBÎÞDBS
tDPMIFSFT EFDIÈ
EF
FTTÐODJBEFCBVOJMIB
tDPMIFSFT EFTPQB
EFGBSJOIBEFUSJHP
tDPMIFS EFDIÈ
EFGFSNFOUPFNQØ
t.BSHBSJOB QBSBVOUBS
Ingredientes do Recheio
tNMEFMFJUF
tMBUBEFMFJUFDPOEFOTBEP
tHFNBTQBTTBEBTQFMBQFOFJSB
tDPMIFSFT EFTPQB
EFBÎÞDBS
tDPMIFSFT EFTPQB
DIFJBTEFBNJEP
EFNJMIP
tHEFDSFNFEFMFJUF
tHEFDIPDPMBUFCSBODPSBMBEP
tHEFHFMBUJOBFNQØTFNTBCPSF
JODPMPSIJESBUBEB
FNYÓDBSB EFDIÈ
EFÈHVB
Preparo
1BSB GB[FS B NBTTB
NJTUVSF YÓDBSBT
'PUP4IVUUFSTUPDL
EF DIÈ
EF GBSJOIB EF USJHP DPN H
EF NBSHBSJOB QBSB GPMIBS "DSFTDFOUF B
ÈHVB F P WJOBHSF
NJTUVSBOEP CFN BUÏ
81
BOLOS
'PUP4IVUUFSTUPDL
"DSFTDFOUFOPMJRVJEJmDBEPSUPEPTPTJO
Bolo de Mousse FNQPOUPEFDIBOUJMMZ
Ingredientes da Calda HSFEJFOUFT
FYDFUPPDIBOUJMMZ#BUBCFN
SBT%FTFOGPSNFPCPMPFEFDPSFPDPN
tYÓDBSB EFDIÈ
EFTVDPEFMJNÍP PDIBOUJMMZFSPEFMBTEFMJNÍPBHPTUP
tYÓDBSB EFDIÈ
EFÈHVB Preparo
1BSBBNBTTB
CBUBBTHFNBTDPNPBÎÞ
*Bolo Folhado
tDPMIFS EFTPQB
EFGFSNFOUPFNQØ
DBSFDPMIFSFT EFTPQB
EFTVDPEFMJ
Ingredientes do Recheio NÍP +VOUF YÓDBSB EF DIÈ
EF ÈHVB
tMBUBEFMFJUFDPOEFOTBEP DPNBYÓDBSB EFDIÈ
EFTVDPEFMJ
tMBUBEFDSFNFEFMFJUF NÍPFBMUFSOFOBNJTUVSBEBTHFNBTKVO
UPDPNBGBSJOIB1PSÞMUJNP
JODPSQPSF
tFOWFMPQFEFHFMBUJOBFNQØTFN
TBCPSFJODPMPS BTDMBSBTFNOFWFKVOUPDPNPGFSNFOUP Sedução
tEFYÓDBSB EFDIÈ
EFÈHVB FNQØ3FTFSWF1BSBPSFDIFJP
IJESBUF 1PS*WFUF'FJUPTB
tMBUB NFTNBNFEJEB
EFTVDPEFMJNÍP BHFMBUJOBFNYÓDBSB EFDIÈ
EFÈHVB
tNMEFDSFNFEFMFJUFGSFTDPCBUJEP FMFWFBPNJDSPPOEBTQPSTFHVOEPT 3FOEJNFOUPQPSÎÜFT
82
(SBVEFEJmDVMEBEFGÈDJM tDPMIFSFT EFTPQB
EFNFM CPMP
BMUFSOBOEPDBNBEBTEFNBTTBFSF
5FNQPEFQSFQBSPIPSBT tDPMIFS EFTPQB
EFNBSHBSJOB DIFJP$VCSBPCPMPDPNPDIBOUJMMZ
mOB
tDPMIFSFT EFTPQB
EFSVN MJ[FDPNVNBDBNBEBEFNBTTBFEFDPSF
Ingredientes do Recheio tDPMIFS EFDBGÏ
EFFTTÐODJBEFDBGÏ DPNPDIPDPMBUFCSBODPFNSBTQBT
*Bolo Folhado
tMJUSPEFMFJUF
tMBUBEFMFJUFDPOEFOTBEP Demais Ingredientes
tMBUBEFDSFNFEFMFJUF tSFDFJUBEF.BTTB'PMIBEB*
tDPMIFSFT EFTPQB
EFBNJEPEFNJMIP t(SÍPTEFDBGÏBHPTUP QBSBEFDPSBS
tDPMIFSFT EFTPQB
EFDIPDPMBUFFNQØ t3BTQBTEFDIPDPMBUFBHPTUP
tDPMIFS EFTPQB
EFNBOUFJHB
tHFNBTQFOFJSBEBT
Preparo
'BÎBPSFDIFJP
NJTUVSBOEPUPEPTPTJOHSF Mesclado de
Ingredientes da Cobertura
EJFOUFT
FYDFUPPDSFNFEFMFJUF%FJYFDP[J
OIBSQPSNJOVUPT"DSFTDFOUFPDSFNFEF
Chocolate
1PS*WFUF'FJUPTB QBSB&TDPMBEF
tHEFDIPDPMBUFNFJPBNBSHP MFJUF
NJTUVSFCFNFSFTFSWF.JTUVSFUPEPT
$VMJOÈSJB1BTTPB1BTTP
*Bolo Folhado
1BSB P SFDIFJP
NJTUVSF UPEPT PT JOHSF tMBUBEFDSFNFEFMFJUFTFNTPSP
EJFOUFTFNVNBQBOFMBFNFYBTFNQBSBS tDPMIFS EFTPQB
EFMJDPSEFBCSJDPU
2VBOEPMFWBOUBSGFSWVSB
EFJYFQPSNBJT tDPMIFSFT EFTPQB
EFMJDPSEFBNBSVMB
NJOVUPTFEFTMJHVFPGPHP3FUJSFFFTQF Ingredientes do Marshmallow
SFFTGSJBS'BÎBBDPCFSUVSB
MFWBOEPPTJO tDMBSBTFNOFWF
HSFEJFOUFTFNCBOIPNBSJBBUÏPCUFSVN
DSFNFMJTPFCSJMIBOUF1BSUBQBSBBNPO de Cereja tYÓDBSBT EFDIÈ
EFBÎÞDBS
tYÓDBSB EFDIÈ
EFÈHVB
UBHFN
DPMPDBOEPBNBTTBF
FNTFHVJEB
1PS3PTF"SUFF$SJBÎÜFT
Ingredientes da Calda de Chocolate
PSFDIFJP$PMPRVFNBJTVNBDBNBEBEF tDPMIFS EFTPQB
EFBÎÞDBS
NBTTBFmOBMJ[FDPNBDPCFSUVSB 3FOEJNFOUPQPSÎÜFT
tHEFNBOUFJHB
(SBVEFEJmDVMEBEFGÈDJM
tDPMIFS EFTPQB
EFMFJUF
*Bolo Folhado
5FNQPEFQSFQBSPIPSBT
tDPMIFSFT EFTPQB
EFDIPDPMBUFFNQØ
Demais Ingredientes
Ingredientes do Recheio
tSFDFJUBEF.BTTB'PMIBEB7
tHEFDIPDPMBUFBPMFJUF
tHEFDSFNFEFMFJUF
Preparo
tDPMIFS EFTPQB
SBTBEFNBOUFJHB
Trufado de Café tDPMIFS EFTPQB
EFSVN
/P QSFQBSP EP SFDIFJP
MFWF UPEPT PT
JOHSFEJFOUFT BP GPHP FN CBOIPNBSJB
1PS%BOJFMB3BNPT tHEFDFSFKBTFNDBMEBQJDBEBT NJTUVSBOEP CFN 3FUJSF F BHVBSEF FT
GSJBS 1BSB GB[FS P NBSTINBMMPX
CBUB BT
3FOEJNFOUPQPSÎÜFT Ingredientes da Cobertura DMBSBTFNOFWFFGBÎBVNBDBMEBFNQPO
(SBVEFEJmDVMEBEFGÈDJM tDPQP UJQPSFRVFJKÍP
EFMFJUF UPEFmPDPNPBÎÞDBSFBÈHVB%FTQFKF
5FNQPEFQSFQBSPIPSBT tDPQP UJQPSFRVFJKÍP
EFDBMEBEF B NJTUVSB OBT DMBSBT FORVBOUP FTUJWFS
DFSFKB CBUFOEP 3FTFSWF 'BÎB B DBMEB
MFWBOEP
Ingredientes do Recheio tDPQP UJQPSFRVFJKÍP
EFBÎÞDBS UPEPT PT JOHSFEJFOUFT BP GPHP
TFN EFJ
tHFNBT tDPMIFS EFTPQB
EFFNVMTJmDBOUF YBSGFSWFS"OUFTRVFPDIPDPMBUFEFSSFUB
tYÓDBSB EFDIÈ
EFDBGÏGPSUF Demais Ingredientes EFTMJHVFPGPHPFDPOUJOVFNFYFOEPBUÏ
tYÓDBSB EFDIÈ
EFBÎÞDBS tHEFDIPDPMBUFCSBODPFNSBTQBT RVF B NBOUFJHB FTUFKB UPUBMNFOUF EFS
tDPMIFSFT EFTPQB
EFBNJEPEFNJMIP QBSBEFDPSBS
SFUJEB .FYB BUÏ PCUFS VN DSFNF MJTP F
tNMEFMFJUF tSFDFJUBEF.BTTB'PMIBEB** CSJMIBOUF1BSUBQBSBBNPOUBHFN
DPMP
tNMEFDSFNFEFMFJUF Preparo DBOEPPNBSTINBMMPXFNVNTBDPQMÈT
1SFQBSFPSFDIFJP
EFSSFUFOEPPDIPDPMB UJDP $PMPRVF B NBTTB F FTQBMIF P NBS
Ingredientes da Trufa UFFNCBOIPNBSJB"DSFTDFOUFPDSFNF TINBMMPXQPSDJNB"MUFSOFDBNBEBTEF
tHEFDIPDPMBUFBPMFJUF EFMFJUF
BNBOUFJHBFPSVN
NJTUVSBOEP NBTTBFSFDIFJPFmOBMJ[FDPNBNBTTB
tNMEFDSFNFEFMFJUF CFN+VOUFBTDFSFKBT
NJTUVSFFSFTFSWF $PN BT DPTUBT EF VNB DPMIFS
QBTTF P
tEFYÓDBSB EFDIÈ
EFDBGÏFN #BUBUPEPTPTJOHSFEJFOUFTEBDPCFSUVSB NBSTINBMMPXQPSUPEPPCPMP%FTQFKFB
QØTPMÞWFM OBCBUFEFJSBFMFWFËHFMBEFJSB.POUFP DBMEBQPSDJNBFTJSWB
83
BOLOS
RECEITAS BASE
Ingredientes
Calda Básica tPWPT Massa de Pão-de-
para Bolo 1 tDPMIFS EFDIÈ
EFGFSNFOUPFNQØ
tHEFBÎÞDBS -Ló de Chocolate
1PS&MBJOF1JHJOJ tHEFGBSJOIBEFUSJHP 1PS$P[JOIB&ODBOUBEB
t.BSHBSJOB QBSBVOUBS
*
tDPMIFS EFTPCSFNFTB
EFDSBWP tDPMIFS EFTPQB
EFØMFP
tDPMIFS EFDIÈ
EFGFSNFOUPFNQØ
Preparo
'FSWB UPEPT PT JOHSFEJFOUFT QPS NJ Massa Básica Preparo
OVUPT F DPF &TQFSF FTGSJBS F FNQSFHVF
"DBMEBUFNWBMJEBEFEFNÐT de Pão-de-Ló #BUB BT DMBSBT FN OFWF F BDSFTDFOUF BT
HFNBTFPBÎÞDBS
CBUFOEPBUÏPCUFSVNB
1PS&MBJOF1JHJOJ NJTUVSBDMBSBFGPGB"DSFTDFOUFPØMFPF
*Massa de Pão-de-
tYÓDBSBT EFDIÈ
EFBÎÞDBS
3FOEJNFOUPQPSÎÜFT tYÓDBSBT EFDIÈ
EFGBSJOIBEFUSJHP
(SBVEFEJmDVMEBEFGÈDJM tYÓDBSB EFDIÈ
EFÈHVBRVFOUF
5FNQPEFQSFQBSPIPSBT tDPMIFS EFTPQB
EFGFSNFOUPFNQØ
Ingredientes
t.BSHBSJOB QBSBVOUBS
t'BSJOIBEFUSJHP QBSBVOUBS
-Ló de Morango
tMBUBEFMFJUFDPOEFOTBEP
tMBUBEFDSFNFEFMFJUFDPNTPSP Preparo 1PS$P[JOIB&ODBOUBEB
tFMBUB NFTNBNFEJEB
EFMFJUF #BUB BT DMBSBT FN OFWF QPS NJOVUPT 3FOEJNFOUPQPSÎÜFT
"DSFTDFOUFPBÎÞDBSQFOFJSBEPFCBUBQPS (SBVEFEJmDVMEBEFGÈDJM
Preparo NBJTNJOVUPT%JNJOVBBWFMPDJEBEF 5FNQPEFQSFQBSPIPSB
.JTUVSFCFNUPEPTPTJOHSFEJFOUFTFVUJ EBCBUFEFJSBFBDSFTDFOUFEFMJDBEBNFOUF
MJ[FQBSBVNFEFDFSPTCPMPT B GBSJOIB EF USJHP
B ÈHVB F P GFSNFOUP Ingredientes
%FTQFKF B NBTTB FN VNB BTTBEFJSB VO tPWPT
*Massa de
UBEBFQPMWJMIBEBDPNGBSJOIBEFUSJHPF tNMEFÈHVB
BTTFFNGPSOPQSFBRVFDJEPB¡$QPS tLHEFNJTUVSBQBSBQÍPEFMØ
DFSDB EF NJOVUPT %FJYF BNPSOBS F tDPMIFS EFTPQB
EFQØQBSB
EFTFOGPSNFEFQPJTEFGSJP TPSWFUFTBCPSNPSBOHP
84
Ingredientes
Massa Folhada 1 QPOUBT EB NBTTB
GPSNBOEP VN QBDPUF
7È BCSJOEP B NBTTB F QPMWJMIBOEP GBSJ tHEFGBSJOIBEFUSJHP
1PS%BOJFMB3BNPT OIBEFUSJHPBUÏGPSNBSVNSFUÉOHVMPF tHEFNBSHBSJOB
MFWFËHFMBEFJSBQPSNJOVUPT3FUJSFF tDPMIFS EFDIÈ
SBTBEFTBM
Rendimento: 1 bolo BCSBBOPWBNFOUFBUÏRVFBNBOUFJHBFT tDPMIFS EFTPQB
EFBÎÞDBS
(SBVEFEJmDVMEBEFGÈDJM UFKBEJTTPMWJEB%FQPJT
DPSUFSFUÉOHVMPT tPWP
5FNQPEFQSFQBSPIPSBT EFNBTTBFMFWFPTQBSBBTTBSFNGPSNB tNMEFÈHVBHFMBEB
QJODFMBEBDPNÈHVBBUÏEPVSBS tHEFNBOUFJHBQBSBGPMIBSFN
Ingredientes UFNQFSBUVSBBNCJFOUF
tYÓDBSBT EFDIÈ
EFGBSJOIBEFUSJHP
tYÓDBSBT EFDIÈ
EFNBSHBSJOB
QBSBGPMIBS
tDPMIFS EFDIÈ
EFTBM
*Massa Folhada 3 Preparo
$PMPRVFBGBSJOIBQFOFJSBEBTPCSFBVNB
TVQFSG ÓDJF F BCSB VN CVSBDP OP NFJP
tPWPT 1PS3POBMEP3PTTJ +VOUFBNBSHBSJOB
PTBM
PBÎÞDBS
PPWPF
tYÓDBSB EFDIÈ
EFÈHVB BÈHVBFWÈNJTUVSBOEPDPNBQPOUBEPT
Rendimento: 1 bolo EFEPTBUÏRVFmRVFIPNPHÐOFB+VOUFP
Preparo (SBVEFEJmDVMEBEFGÈDJM SFTUBOUFEBÈHVBFTPWFBNBTTBQPSNJ
'BÎBBNBTTBGPMIBEB
NJTUVSBOEPYÓDBSB 5FNQPEFQSFQBSPIPSBT OVUPT
PVBUÏRVFFTUFKBMJTB%FJYFBEFT
EFDIÈ
EFGBSJOIBEFUSJHP
BNBSHBSJOB DBOTBSQPSNJOVUPT
DPCFSUBDPNVN
QBSBGPMIBS3FTFSWFBDSFTDFOUFPTEFNBJT Ingredientes QBOPÞNJEP%FQPJT
BCSBBNBTTBTPCSF
JOHSFEJFOUFTTFQBSBEBNFOUF
NJTUVSFUVEP tLHEFGBSJOIBEFUSJHP B NFTB FOGBSJOIBEB
BQMJRVF B NBOUFJHB
FBEJDJPOFBQBTUBEFHPSEVSB
EPCSBOEPB tPWP QBSBGPMIBSFGBÎBEPCSBTFNQBSUFT
NBTTBWF[FT-FWFËHFMBEFJSBQPSDFSDB tHEFNBSHBSJOB
*
EF NJOVUPT 3FUJSF EB HFMBEFJSB
BCSB tDPMIFS EFTPQB
EFWJOBHSF
DPNVNSPMPFGBÎBDBNBEBTEF
DNEF tFEFYÓDBSB EFDIÈ
EFÈHVB
tDPMIFS EFDIÈ
EFTBM
FTQFTTVSB'VSFBNBTTBDPNVNHBSGPF
MFWFB QBSB BTTBS FN HSFMIBT GVSBEBT BUÏ tHEFNBSHBSJOBQBSBGPMIBS Massa Folhada 5
RVFFTUFKBEPVSBEB t.BOUFJHBFGBSJOIBEFUSJHP QBSBVOUBS
1PS*WFUF'FJUPTB
QBSB&TDPMBEF$VMJOÈSJB1BTTPB1BTTP
85
BOLOS
DPN P SFDPSUF QBSB CBJYP "CSB B NBTTB tYÓDBSB EFDIÈ
EFGBSJOIBEFTPKB Ingredientes
OPWBNFOUF
GPSNBOEP VN SFUÉOHVMP F tDPMIFS EFTPQB
EFGFSNFOUPFNQØ tPWPT
EPCSFBFNQBSUFT%FJYFEFTDBOTBSQPS t.BSHBSJEB QBSBVOUBS
tFYÓDBSB EFDIÈ
EFBÎÞDBS
NJOVUPTFBCSBFNSFUÉOHVMP t'BSJOIBEFUSJHP QBSBQPMWJMIBS
tYÓDBSBT EFDIÈ
EFGBSJOIBEFUSJHP
tDPMIFS EFTPQB
EFGFSNFOUPFNQØ
1PS.BSJB$BSOFMØ[ &TDPMB
"OHBUVSBNB
3FOEJNFOUPQPSÎÜFT
FNQFMPUBS%FTMJHVFBCBUFEFJSBFBDSFT
DFOUF P GFSNFOUP FN QØ
NJTUVSBOEPP
EFMJDBEBNFOUF&NTFHVJEB
MFWFBNBTTB
QBSBBTTBSFNGPSNBVOUBEBDPNNBSHB
*
Ingredientes para
(SBVEFEJmDVMEBEFGÈDJM
5FNQPEFQSFQBSPNJOVUPT
SJOB F QPMWJMIBEB DPN GBSJOIB EF USJHP
QPSDFSDBEFNJOVUPTPVBUÏEPVSBS
Creme Básico
*
Ingredientes tMBUBEFMFJUFDPOEFOTBEP
tDMBSBTFNOFWF tMJUSPEFMFJUF
tHFNBTDPBEBT tDPMIFSFT EFTPQB
EFBNJEPEFNJMIP
tDPMIFSFT EFTPQB
EFBÎÞDBS
tDPMIFSFT EFTPQB
EFGBSJOIBEFUSJHP
Massa Básica tMBUBEFDSFNFEFMFJUFTFNTPSP
tDPMIFS EFDBGÏ
EFFTTÐODJB
tDPMIFS EFDIÈ
EFGFSNFOUPFNQØ para Sorvete EFCBVOJMIB
tDPMIFS EFTPQB
EFNBOUFJHB
tDPMIFSFT EFDIÈ
EFFTTÐODJB 1PS"OB1BVMB(.BSUJOT
EFCBVOJMIB
t.BSHBSJOB QBSBVOUBS
3FOEJNFOUPMJUSPT Preparo
(SBVEFEJmDVMEBEFGÈDJM 1BSBQSFQBSBSPQÍPEFMØCÈTJDP
DPMPRVF
PTPWPTJOUFJSPTOVNBCBUFEFJSBFCBUBOB
Preparo 5FNQPEFQSFQBSPNJOVUPT
WFMPDJEBEF NÈYJNB BUÏ PCUFS VNB DPO
.JTUVSFBTDMBSBTFNOFWFDPNBTHFNBT
TJTUÐODJB FTQPOKPTB F NBDJB "DSFTDFOUF
F CBUB CFN "DSFTDFOUF P BÎÞDBS F B FT Ingredientes
P GFSNFOUP DVJEBEPTBNFOUF F CBUB QPS
TÐODJB
CBUFOEPNBJTVNQPVDPBUÏBGPGBS tMBUBEFMFJUFDPOEFOTBEP
NBJT NJOVUPT "EJDJPOF P BÎÞDBS
CBUB
%FTMJHVFBCBUFEFJSBFBDSFTDFOUFBGBSJOIB tMBUBEFMFJUF
QPSNBJTNJOVUPTFEJNJOVBBWFMPDJEB
EFMJDBEBNFOUFF
QPSÞMUJNP
PGFSNFOUP tDPMIFSFT EFTPQB
EFMFJUFFNQØ
EFEBCBUFEFJSB+VOUFBGBSJOIBEFUSJHPF
FN QØ .FYB DPN DVJEBEP QBSB OÍP SF tDPMIFSFT EFTPQB
EFBÎÞDBS
NFYBBNBTTBDPNVNBQÈEFCPMP'BÎB
UJSBS P BS EB NJTUVSB "TTF B NBTTB FN tDPMIFS EFTPQB
EFFNVMTJmDBOUF
JTTP EFMJDBEBNFOUF QBSB OÍP SFUJSBS P BS
BTTBEFJSBNÏEJB
VOUBEBDPNNBSHBSJOBF tDPMIFSFT EFTPQB
EFFTTÐODJBQBSB
EB NBTTB $PMPRVF P QÍPEFMØ FN VNB
QPMWJMIBEBDPNGBSJOIBEFUSJHP
FNGPSOP TPSWFUFOPTBCPSEFTFKBEP
GPSNBVOUBEBDPNNBSHBSJOBFQPMWJMIBEB
NÏEJP%FJYFFTGSJBSFSFDIFJFBHPTUP DPNGBSJOIBEFUSJHPFMFWFBPGPSOPQSF
Preparo
*Massa para
BRVFDJEP B $ BUÏ EPVSBS MFWFNFOUF
1BSB GB[FS B NBTTB EF TPSWFUF
CBUB OP MJ 1BSBGB[FSPDSFNF
CBUBOPMJRVJEJmDBEPS
RVJEJmDBEPSUPEPTPTJOHSFEJFOUFT
FYDFUPP UPEPTPTJOHSFEJFOUFT
FYDFUPPDSFNFEF
FNVMTJmDBOUFFBFTTÐODJB
BUÏNJTUVSBSCFN MFJUF
BUÏNJTUVSBSCFN$PMPRVFBNJTUVSB
-FWFBNJTUVSBQBSBHFMBSFNVNBUJHFMBQPS FNVNBQBOFMBFMFWFBPGPHPCBJYP
NF
Bolo com Soja IPSBT#BUBPQSFQBSPOBCBUFEFJSBFSF
UPSOFQBSBPGSFF[FS3FQJUBPQSPDFEJNFO
YFOEPTFNQSFBUÏFOHSPTTBS%FJYFFTGSJBS
VNQPVDPFDPMPRVFPDSFNFEFMFJUF
NJT
1PS.BSJB$BSOFMØ[ &TDPMB UPNBJTWF[FT$PMPRVFPFNVMTJmDBOUFF
UVSBOEPFNTFHVJEB
"OHBUVSBNB
QPS ÞMUJNP
KVOUF B FTTÐODJB QBSB TPSWFUF
.BOUFOIBOPGSFF[FSBUÏBIPSBEFTFSWJS
3FOEJNFOUPQPSÎÜFT
*Pão-de-Ló Básico
(SBVEFEJmDVMEBEFGÈDJM
5FNQPEFQSFQBSPIPSBFNJOVUPT
Ingredientes
tPWPTHSBOEFT 1PS"OB1BVMB(.BSUJOT
'PUP4IVUUFSTUPDL
tFYÓDBSB EFDIÈ
EFBÎÞDBS
tDPMIFS EFTPQB
EFFTTÐODJB 3FOEJNFOUPQPSÎÜFT
EFCBVOJMIB (SBVEFEJmDVMEBEFGÈDJM
tYÓDBSB EFDIÈ
EFGBSJOIBEFUSJHP 5FNQPEFQSFQBSPIPSB
86
'PUP4IVUUFSTUPDL
SORVETES & MILK-SHAKES
SORVETES &
MILK-SHAKES87
SORVETES & MILK-SHAKES
Milk-Shake Milk-shake de
de Nutella® Açaí com Guaraná
1PS&MJTBCFUI5FPEPSP 1PS&MJTBCFUI5FPEPSP
3FOEJNFOUPDPQPHSBOEF
3FOEJNFOUPDPQPHSBOEF (SBVEFEJmDVMEBEFGÈDJM
(SBVEFEJmDVMEBEFGÈDJM 5FNQPEFQSFQBSPNJOVUPT
5FNQPEFQSFQBSPNJOVUPT
Sorvete Ingredientes
Ingredientes
tCPMBTEFTPSWFUFTBCPSDSFNF com Farinha tCPMBTEFTPSWFUFTBCPSDSFNF
tYÓDBSB EFDIÈ
EFMFJUFJOUFHSBM
tEFDPQP BNFSJDBOP
EFMFJUFJOUF
HSBMHFMBEP
de Caramelo tYÓDBSB EFDIÈ
EFBÎBÓDPOHFMBEP
tDPMIFSFT EFTPQB
EFYBSPQFEF
1PS.ÈSDJBEF1BVMB HVBSBOÈ
tDPMIFSFTEFTPQBEF/VUFMMB¥
t $BMEB QBSB TPSWFUF TBCPS DIPDPMBUF tDPMIFSFT EFTPQB
EFMFJUFDPOEFO
3FOEJNFOUPGBUJBT TBEP
QBSBEFDPSBS
(SBVEFEJmDVMEBEFGÈDJM tMFJUFDPOEFOTBEPBHPTUPQBSBEFDPSBS
5FNQPEFQSFQBSPNJOVUPT
Preparo IPSBTEFGSFF[FS
#BUB OP MJRVJEJmDBEPS
FN WFMPDJEBEF Preparo
Ingredientes #BUB OP MJRVJEJmDBEPS
FN WFMPDJEBEF
BMUB
PTPSWFUFFPMFJUFBUÏRVFBNJTUV tLHEFBÎÞDBSSFmOBEP
SB mRVF DSFNPTB 'FJUP JTTP
BEJDJPOF B BMUB
P TPSWFUF
P MFJUF
P BÎBÓ
P YBSPQF
tFYÓDBSBT EFDIÈ
EFTPSWFUFEFDPDP EFHVBSBOÈFPMFJUFDPOEFOTBEPBUÏPC
/VUFMMB¥ F CBUB BUÏ B NJTUVSB mDBS IP tFYÓDBSBT EFDIÈ
EFTPSWFUFEF
NPHÐOFB&NVNDPQPHSBOEF
DPMPRVF UFSVNBNJTUVSBDSFNPTB'FJUPJTTP
FN
DIPDPMBUF VNDPQPHSBOEF
DPMPRVFVNBQFRVFOB
BDBMEBEFDIPDPMBUFOBTCPSEBTEPDPQP tFYÓDBSBT EFDIÈ
EFTPSWFUFEF
FEFJYFBFTDPSSFSQFMBTMBUFSBJT1PSmN
RVBOUJEBEFEFMFJUFDPOEFOTBEPOBTCPS
NPSBOHP EBT F EFJYF FTDPSSFS QFMBT MBUFSBJT 1PS
EFTQFKF P NJMLTIBLF OP DPQP F TJSWBP
FNTFHVJEB mN
EFTQFKFPNJMLTIBLFQPSDJNB
EF
Preparo DPSFBHPTUPFTJSWBFNTFHVJEB
*Pavê de Sorvete
'BSJOIB EF DBSBNFMP o &N VNB QBOFMB
*Bolo Sorvete
DPMPRVFPBÎÞDBSFMFWFPBPGPHPNÏEJP
NFYFOEP TFNQSF
QBSB EFSSFUÐMP F GPS
NBSVNBDBMEBHSPTTB%FTMJHVFPGPHPF
FTQBMIF P DBSBNFMP GPSNBEP TPCSF VNB
1PS"MJDF3PTTJ TVQFSG ÓDJFEFNÈSNPSFPVRVBMRVFSQF
ESB GSJB %FJYF TFDBS 2VBOEP FTUJWFS
3FOEJNFOUPQPSÎÜFT
(SBVEFEJmDVMEBEFGÈDJM
TFDP F FOEVSFDJEP
CBUB DPN VN NBS Cappuccino
5FNQPEFQSFQBSPNJOVUPT
UFMJOIPEFDP[JOIBBUÏmDBSCFNFTGBSF
MBEPPVRVFCSFFNQFEBÎPTQFRVFOPTF com Canela
USJUVSFPT FN VN QSPDFTTBEPS 3FTFSWF 1PS"OB1BVMB(.BSUJOT
Ingredientes .POUBHFNo/VNBGPSNBEFQVEJNEF
tQBDPUFEFCJTDPJUPUJQPDIBNQBOIF DNEFEJÉNFUSP
DPNVNPSJG ÓDJPOP 3FOEJNFOUPQPSÎÜFT
tMJUSPTEFTPSWFUFTBCPSCFJKJOIP NFJP
QPMWJMIF VN QPVDP EF GBSJOIB EF (SBVEFEJmDVMEBEFGÈDJM
tHEFDFSFKBFNDBMEBQJDBEB DBSBNFMP 'FJUP JTTP
DVCSB NFUBEF EB 5FNQPEFQSFQBSPIPSBT
tHEFDIPDPMBUFBPMFJUFEFSSFUJEP GPSNB DPN TPSWFUF EF DPDP F
OB NFUB
tYÓDBSB EFDIÈ
EFDIBOUJMJCBUJEP EF SFTUBOUF
DPN TPSWFUF EF DIPDPMBUF
Ingredientes
EF NPEP RVF PT TPSWFUFT TFKBN EJTQPT tSFDFJUBEF.BTTB#ÈTJDBQBSB4PSWFUF
Preparo UPTFNNFJBTMVBT&NTFHVJEB
QPMWJMIF EJWJEJEBBPNFJP
'PSSFBTMBUFSBJTFPGVOEPEFVNBGPSNB NBJT VN QPVDP EF GBSJOIB EF DBSBNFMP tDPMIFSFT EFTPQB
EFFTTÐODJB
SFEPOEBEFBSPSFNPWÓWFM DNEFEJÉ TPCSF PT TPSWFUFT 4PCSF B NFUBEF EF EFDIPDPMBUF
NFUSP
DPNPCJTDPJUP$PMPRVFNFUBEF DPDP
DPMPRVFVNBDBNBEBEFTPSWFUFEF tDPMIFSFT EFTPQB
EFFTTÐODJB
EPTPSWFUF
TPCSFQPOIBQBSUFEBTDFSFKBT DIPDPMBUFF
TPCSFBNFUBEFEFDIPDPMBUF
EFDBQQVDDJOP
QJDBEBT
SFHVFPQSFQBSPDPNDIPDPMBUF DPMPRVFVNBDBNBEBEFTPSWFUFEFDPDP tDPMIFSFT EFTPQB
EFFTTÐODJB
BPMFJUFEFSSFUJEPFDVCSBPDPNQFEBÎPT 1PMWJMIFOPWBNFOUFBGBSJOIBEFDBSBNF de creme
EFCJTDPJUP&NTFHVJEB
SFQJUBBTDBNB MP TPCSF PT TPSWFUFT F DPOUJOVF DSJBOEP t$BOFMBFNQØFDBDBVFNQØ
EBT F mOBMJ[F DPN P DIPDPMBUF BP MFJUF DBNBEBT JOUFSDBMBEBT 'BÎB B ÞMUJNB DB QBSBEFDPSBS
'FJUP JTTP
MFWF P QBWÐ BP GSFF[FS QPS NBEBDPNTPSWFUFEFNPSBOHP-FWFBP t1BVEFDBOFMBBHPTUP QBSBEFDPSBS
88
Preparo
1SFQBSF P TPSWFUF
EJWJEB B NBTTB CBTF Bolo Sorvete Bolo Sorvete
FNUSÐTQBSUFTFQSFQBSFPTTBCPSFTDPN
B FTTÐODJB EF DIPDPMBUF
B FTTÐODJB EF de Manga Floresta Negra
DBQQVDDJOPFBFTTÐODJBEFDSFNF-PHP 1PS+VSBOEZS"ĉPOTP 1PS"OB1BVMB(.BSUJOT
EFQPJT EP QSFQBSP
NPOUF DBNBEBT EPT 3FOEJNFOUPQPSÎÜFT
TPSWFUFTFNVNBSPSFEPOEPHSBOEF
JO 3FOEJNFOUPQPSÎÜFT (SBVEFEJmDVMEBEFGÈDJM
UFSDBMBOEPBT -FWF QBSB DPOHFMBS QPS (SBVEFEJmDVMEBEFGÈDJM 5FNQPEFQSFQBSPIPSB
IPSBTFEFTFOGPSNF1PSmN
DVCSBDPN 5FNQPEFQSFQBSPIPSB
PDIPDPMBUFIJESPHFOBEPEFSSFUJEP
QPM Ingredientes
WJMIFPDBDBVFNQØFBDBOFMBFEFDPSF Ingredientes da Massa tSFDFJUBEFNBTTBEFQÍPEFMØEF
DPNQFEBÎPTEFDBOFMBFNQBV4JSWB tPWPT DIPDPMBUF
tYÓDBSB EFDIÈ
EFÈHVB tMJUSPEFTPSWFUFTBCPSDIPDPMBUF
tFYÓDBSB EFDIÈ
EFBÎÞDBS tDFSFKBTFNDBMEB
tDPMIFS EFTPQB
EFGFSNFOUPFNQØ tLHEFDIBOUJMMZ
*Bolo sorvete
tYÓDBSBT EFDIÈ
EFGBSJOIBEFUSJHP RVFQPTTBTFSDPOHFMBEP
t4PSWFUFTBCPSDSFNFBHPTUP
Preparo
+VOUFMBUBEFDSFNFEFMFJUFDPNPDBGÏF
EFJYFFOHSPTTBSFNCBOIPNBSJB
NFYFO
EP TFNQSF #BUB BT HFNBT DPN P BÎÞDBS
BUÏRVFmRVFNGPGBTFDMBSBTFBEJDJPOFP
DSFNF EF DBGÏ -FWF OPWBNFOUF BP GPHP
FNCBOIPNBSJBBUÏFOHSPTTBSFDP[JOIBS
BT HFNBT 3FUJSF EP GPHP
EFJYF FTGSJBS F
NJTUVSFPDSFNFEFMFJUFSFTUBOUF-FWFBP
DPOHFMBEPS FN GPSNB EF BMVNÓOJP QPS
IPSBT PV BUÏ RVF mRVF CFN EVSP 3FUJSF
EPDPOHFMBEPSFCBUBOBCBUFEFJSBDPNP
FNVMTJmDBOUFBUÏRVFDSFTÎB$PMPRVFFN
GPSNBEFBSPSFNPWÓWFMBTGBUJBTEFCPMP
'PUP4IVUUFSTUPDL
VNFEFÎBBTDPNBNJTUVSBEFMJDPSFÈHVB
FDVCSBDPNPTPSWFUF-FWFBPDPOHFMB
EPSQPSIPSBTFEFDPSFDPNBDBMEBEF
DIPDPMBUFBOUFTEFTFSWJS
89
SORVETES & MILK-SHAKES
*Bolo Gelado
tHEFBÎÞDBS
tNMEFDSFNFEFMFJUFTFNTPSP 3FOEJNFOUPQPSÎÜFT
(SBVEFEJmDVEBEFGÈDJM
*OHSFEJFOUFTEB.POUBHFN 5FNQPEFQSFQBSPIPSBFNJOVUPT
tMJUSPEFTPSWFUFTBCPSDIPDPMBUF
Ingredientes
tHEFDIPDPMBUFFNCBSSBQJDBEP
tDPQP BNFSJDBOP
EFMJDPSBNBSFUP Crocante tSFDFJUBEFNBTTBEF
tDPQP BNFSJDBOP
EFDBGÏGPSUF 1PS"OB1BVMB(.BSUJOT QÍPEFMØCSBODB
tMBUBTEFMFJUFDPOEFOTBEP
Preparo 3FOEJNFOUPQPSÎÜFT tFOWFMPQFEFHFMBUJOBFNQØ
*OJDJFQFMBNBTTB
CBUFOEPBTHFNBTDPN (SBVEFEJmDVMEBEFGÈDJM TBCPSNPSBOHP
PBÎÞDBSBUÏPCUFSVNDSFNF"DSFTDFOUF 5FNQPEFQSFQBSPNJOVUPT tDPMIFS EFTPQB
EFNBOUFJHB
B NBSHBSJOB F NJTUVSF CFN
BHSFHBOEP tMBUBEFDSFNFEFMFJUFTFNTPSP
BMUFSOBEBNFOUFBGBSJOIBFPMFJUF+VOUF Ingredientes tMJUSPEFTPSWFUFTBCPSNPSBOHP
P GFSNFOUP F B FTTÐODJB F BDSFTDFOUF BT tQBDPUFEFCJTDPJUPTUJQP tNPSBOHPT QBSBEFDPSBS
DMBSBTFNOFWF-FWFBPGPSOPQSFBRVFDJ NBJTFOBUSJUVSBEPT
EPFNGPSNBVOUBEBFBTTFQPSNJOV tHEFNBOUFJHBEFSSFUJEB Preparo
UPT&ORVBOUPJTTP
CBUBBTDMBSBTEPDSF tMJUSPEFTPSWFUFTBCPSDSPDBOUF %JWJEB P QÍPEFMØ OB NFUBEF FN SFMB
NF DPN B NFUBEF EB GSVUPTF F SFTFSWF tCBMBTEFDBGÏ ÎÍPËBMUVSBFGPSSFVNBGPSNBDPNmMNF
#BUB UBNCÏN BT HFNBT DPN P SFTUBOUF tBDPMIFSFT EFTPQB
EFÈHVB QMÈTUJDP
EFJYBOEP QPOUBT HSBOEFT QBSB
EBGSVUPTFFKVOUFPBÎÞDBS#BUBBUÏRVF t"NFOEPJNUSJUVSBEPBHPTUP GPSB $PMPRVF VNB EBT QBSUFT EF WPMUB
mRVFVNDSFNFMJTP
BEJDJPOFPDSFNFEF QBSBEFDPSBS
OBGPSNBFNRVFBTTPV&NVNBQBOFMB
MFJUFF
QPSmN
BTDMBSBT.FYBEFMJDBEB NJTUVSFPMFJUFDPOEFOTBEP
BNBOUFJHBF
NFOUFFSFTFSWF.POUFPCPMP
EJWJEJOEP Preparo BHFMBUJOBFMFWFBPGPHP
NFYFOEPTFN
BNBTTBBPNFJPFVNFEFDFOEPBDPNB &N VN QSPDFTTBEPS PV MJRVJEJmDBEPS
QSFBUÏRVFBERVJSBQPOUPEFCSJHBEFJSP
NFUBEFEPMJDPSEJMVÓEPQSFWJBNFOUFOP DPMPRVFBTCJTDPJUPTFCBUBBUÏPCUFSVNB NPMF "HVBSEF FTGSJBS F BEJDJPOF P DSF
DBGÏ $PMPRVF B NFUBEF EP TPSWFUF F B GBSJOIB+VOUFFNVNSFDJQJFOUFBNBO NF EF MFJUF .FYB CFN F FTQFSF FTGSJBS
NFUBEF EP DSFNF F DVCSB DPN B PVUSB UFJHB EFSSFUJEB F PT CJTDPJUPT USJUVSBEPT &OUÍP
DVCSB P CPMP RVF FTUÈ OB GPSNB
NFUBEF EP CPMP 3FHVF B NBTTB DPN P FBNBTTFCFNDPNBTNÍPT'PSSFVNB DPN P TPSWFUF F B NFUBEF EP DSFNF EF
SFTUBOUFEBDBMEBEFMJDPSFDBGÏ
KVOUFP GPSNBEFGVOEPSFNPWÓWFMDPNBNJTUV NPSBOHP 1PTJDJPOF B PVUSB NFUBEF EF
SFTUBOUFEPTPSWFUFFEPDSFNFFEFDPSF SB PCUJEB
BQFSUBOEP CFN
F BEJDJPOF P CPMP
BHSFHVF P SFTUBOUF EP DSFNF EF
DPNPDIPDPMBUFQJDBEP-FWFBPGSFF[FS TPSWFUF&NPVUSPSFDJQJFOUF
DPMPRVFBT NPSBOHPFEFDPSFDPNNPSBOHPT-FWF
FEFTFOGPSNFOBIPSBEFTFSWJS CBMBTFMFWFBPNJDSPPOEBTFNQPUÐODJB BPGSFF[FSQPSDFSDBEFIPSBT
90
Bolo Gelado
'PUP4IVUUFSTUPDL
de Abacaxi
1PS"OB1BVMB(.BSUJOT
3FOEJNFOUPQPSÎÜFT
(SBVEFEJmDVEBEFGÈDJM
5FNQPEFQSFQBSPIPSBFNJOVUPT
Ingredientes
tMJUSPEFTPSWFUFTBCPSBCBDBYJ
tSFDFJUBEF1ÍPEF-Ø#SBODP
tBCBDBYJQJDBEP
tYÓDBSB EFDIÈ
EFBÎÞDBS
t$IBOUJMMZBHPTUP
tHEFDBTUBOIBTEFDBKVNPÓEB
Preparo
"TTF P QÍPEFMØ FN GPSNB RVBESBEB F
QBSUBPBPNFJPFNSFMBÎÍPËBMUVSBFSF
TFSWF$PMPRVFPBCBDBYJFPBÎÞDBSFN
VNBQBOFMBFMFWFBPGPHP
NFYFOEPEF
WF[ FN RVBOEP
BUÏ PCUFS VN EPDF EF
BCBDBYJ NPMF
TFNFMIBOUF B VNB HFMFJB
3FTFSWF BUÏ FTGSJBS $PMPRVF B NFUBEF
EPTPSWFUFTPCSFVNBEBTQBSUFTEPQÍP
EFMØ F DVCSB DPN B NFUBEF EP EPDF
"EJDJPOFPSFTUBOUFEPTPSWFUFFBPVUSB
NFUBEF EP QÍPEFMØ F MFWF BP GSFF[FS
QPSIPSBT&OUÍP
mOBMJ[FBNPOUBHFN
DPCSJOEPPUBNQBEPCPMPDPNDIBOUJMMZ
tDPMIFSFT EFTPQB
EFSVN
Bolo Gelado tMBUBEFDSFNFEFMFJUFTFNTPSP
BEJDJPOBOEPPEPDFFEFDPSBOEPBTMBUF
SBJTDPNBDBTUBOIBEFDBKV-FWFOPWB
Brownie Preparo
NFOUFBPGSFF[FSBUÏTFSWJS
1PS"OB1BVMB(.BSUJOT 1BSBPTPSWFUF
CBUBBTHFNBTDPNDPMIF
*Bolo Gelado
SFT EFTPQB
EFBÎÞDBSFSFTFSWF%FSSFUB
3FOEJNFOUPQPSÎÜFT PDIPDPMBUFFNJTUVSFËTHFNBT&NPVUSP
(SBVEFEJmDVEBEFGÈDJM SFDJQJFOUF
CBUBBTDMBSBTFNOFWFDPN
5FNQPEFQSFQBSPIPSBFNJOVUPT DPMIFS EFTPQB
EFBÎÞDBSFSFTFSWF1PS
mN
CBUB P DSFNF EF MFJUF GSFTDP DPN P
Ingredientes do Sorvete SFTUBOUF EP BÎÞDBS
GB[FOEP P DIBOUJMMZ
tPWPT
tDPMIFSFT EFTPQB
EFBÎÞDBS
.JTUVSFPDPNPDSFNFEFHFNBTFDIP de Banana
DPMBUFF
QPSÞMUJNP
KVOUFBTDMBSBT-FWF 1PS"OB1BVMB(.BSUJOT
tHEFDIPDPMBUFCSBODP BPGSFF[FSQPSIPSBTF
EFQPJT
CBUBOB
tMJUSPEFDSFNFEFMFJUFGSFTDP CBUFEFJSBDPNPFNVMTJmDBOUF&ORVBOUP 3FOEJNFOUPQPSÎÜFT
tDPMIFS EFTPQB
EFFNVMTJmDBOUF HFMB
GBÎBPCSPXOJF
CBUFOEPBNBOUFJHB (SBVEFEJmDVMEBEFGÈDJM
DPNPBÎÞDBSOBCBUFEFJSB"DSFTDFOUF 5FNQPEFQSFQBSPIPSBFNJOVUPT
Ingredientes do Brownie HFNBT
PWPFBGBSJOIBFEFSSFUBPDIP
tHEFNBOUFJHB DPMBUF.JTUVSFBNBTTBFBTOP[FTFBTTF Ingredientes
tYÓDBSB EFDIÈ
EFBÎÞDBS B NBTTB FN GPSNB SBTB VOUBEB F FOGBSJ tCBOBOBTOBOJDBTNBEVSBT
tPWPT OIBEB
FNGPSOPNÏEJPB$&OUÍP
tYÓDBSB EFDIÈ
EFBÎÞDBS
tYÓDBSB EFDIÈ
EFGBSJOIBEFUSJHP DPMPRVF P CSPXOJF OP GVOEP EB GPSNB
tQJUBEBEFDBOFMBFNQØ
tHEFDIPDPMBUFNFJPBNBSHPQJDBEP DVCSBP DPN P TPSWFUF F MFWF BP GSFF[FS t4VDPEFMJNÍP
tHEFOP[FTUSJUVSBEBT QPS VNB OPJUF 1BSB EFDPSBS
EFSSFUB P tSFDFJUBEFNBTTBEFQÍPEFMØCSBODB
DIPDPMBUF EB DPCFSUVSB
BHSFHVF PT EF tMJUSPEFTPSWFUFTBCPSDSFNF
Ingredientes da Cobertura NBJTJOHSFEJFOUFTFDVCSBPCPMPDPNFTTF t$IBOUJMMZBHPTUP QBSBEFDPSBS
tHEFDIPDPMBUFNFJPBNBSHP DSFNFBQØTEFTFOGPSNBS
91
SORVETES & MILK-SHAKES
Preparo Ingredientes FMFWFBPDPOHFMBEPS%FTFOGPSNFFNVN
&NVNBQBOFMB
DPMPRVFBTCBOBOBTDPS tQBDPUFEFCJTDPJUPSFDIFBEP QSBUP
GBÎBVNBDBMEBEFDBSBNFMPHSPTTB
UBEBTFNSPEFMBT
PBÎÞDBS
BDBOFMBFP EFDIPDPMBUF FEFJYFFTGSJBS3FHVFPCPMPDPNBDBMEB
TVDPEFMJNÍPFMFWFBPGPHPQBSBBQVSBS tMJUSPEFTPSWFUFTBCPSDSFNF FNBOUFOIBOPDPOHFMBEPSBUÏPNPNFO
BUÏRVFmRVFFNQPOUPNPMFFEPVSBEP tHEFDIBOUJMMZ UPEFTFSWJS%FDPSFDPNBNFJYBT
*
3FTFSWF GSJP %JWJEB B NBTTB EF QÍP tMBUBEFDSFNFEFMFJUF
EFMØBPNFJP
DPMPRVFVNBNFUBEFOB tHEFDIPDPMBUFCSBODPEFSSFUJEP
GPSNBKÈSFWFTUJEBDPNmMNFQMÈTUJDPF FNCBOIPNBSJB
'PUP4IVUUFSTUPDL
DVCSBDPNPTPSWFUF"HSFHVFQPSDJNB t3BTQBTEFDIPDPMBUFCSBODP
PEPDFEFCBOBOBFDPMPRVFBPVUSBNF QBSBEFDPSBS
UBEFEPCPMP-FWFBPGSFF[FSQPSIP
SBT
EFDPSFDPNDIBOUJMMZFTJSWB Preparo
'PSSF VN SFGSBUÈSJP SFEPOEP DPN BMHVOT
*Bolo Gelado de
CJTDPJUPTF
PTSFTUBOUFT
QJRVFFSFTFSWF
.JTUVSFPDIPDPMBUFCSBODPEFSSFUJEPDPN
PDSFNFEFMFJUF
PTCJTDPJUPTQJDBEPTF
HEFDIBOUJMMZFSFTFSWF.POUFPCPMPHF
MBEP
DPCSJOEPPTCJTDPJUPTDPNPTPSWFUF
*Bolo Gelado
3FOEJNFOUPQPSÎÜFT
(SBVEFEJmDVEBEFGÈDJM
5FNQPEFQSFQBSPIPSBFNJOVUPT
Bolo Gelado
de Bombocado
Ingredientes 1PS"OB1BVMB(.BSUJOT
tCPMPQSPOUPEFDPDPGBUJBEP
tLHEFTPSWFUFTBCPSDPDP de Ameixa 3FOEJNFOUPQPSÎÜFT
tHEFBCØCPSBQJDBEB 1PS"OB1BVMB(.BSUJOT (SBVEFEJmDVMEBEFGÈDJM
tYÓDBSBT EFDIÈ
EFBÎÞDBS 5FNQPEFQSFQBSPIPSB
tQFEBÎPEFDBOFMBFNQBV 3FOEJNFOUPQPSÎÜFT
tDSBWPTEBÓOEJB (SBVEFEJmDVEBEFGÈDJM Ingredientes
tHEFDPDPGSFTDPSBMBEPHSPTTP 5FNQPEFQSFQBSPIPSBFNJOVUPT tPWPT
tHFNBT
Preparo Ingredientes tMBUBEFMFJUFDPOEFOTBEP
&N VNB QBOFMB
DPMPRVF B BCØCPSB
tPWPT tDPMIFSFT EFTPQB
EFGBSJOIBEFUSJHP
P BÎÞDBS
B DBOFMB
PT DSBWPT F P DPDP tHEFBNFJYB tDPMIFS EFDIÈ
EFGFSNFOUPFNQØ
GSFTDPFEFJYFBQVSBSFNGPHPNÏEJPBUÏ tFDPMIFS EFTPQB
EFBÎÞDBS tHEFDPDPSBMBEP
RVF GJRVF VN EPDF DSFNPTP "HVBSEF tDPMIFSFT EFTPQB
EFNBOUFJHB tNMEFMFJUFEFDPDP
FTGSJBS F SFTFSWF &N VN SFGSBUÈSJP
tDPMIFS EFTPQB
EFGBSJOIBEFUSJHP tDPMIFSFT EFTPQB
EFNBOUFJHB
DPMPRVFBTGBUJBTEFCPMP
DVCSBDPNP tYÓDBSB EFDIÈ
EFDPDPSBMBEP tQJUBEBEFTBM
TPSWFUF F
QPS ÞMUJNP
BEJDJPOF P EPDF tQJUBEBEFTBM tQJUBEBEFBÎÞDBS
EF BCØCPSB -FWF BP DPOHFMBEPS BUÏ B tCPMPEFDPDPQSPOUP tMJUSPEFTPSWFUFTBCPSMFJUFDPOEFOTBEP
IPSBEFTFSWJS tMJUSPEFTPSWFUFTBCPSBNFJYB t$IBOUJMMZBHPTUP QBSBDPCFSUVSB
t"NFJYBT QBSBEFDPSBS
t$PDPGSFTDPBHPTUP QBSBEFDPSBS
*Bolo Gelado de
tYÓDBSB EFDIÈ
EFBÎÞDBS
QBSBBDBMEB
Preparo
tYÓDBSBT EFDIÈ
EFÈHVB QBSBBDBMEB
#BUBOPMJRVJEJmDBEPSUPEPTPTJOHSFEJFO
UFT
FYDFUPPDPDP
BGBSJOIB
PTPSWFUFF
Preparo P GFSNFOUP %FQPJT EF CBUFS
BDSFTDFOUF
#BUBBTHFNBTDPNPBÎÞDBSFBNBOUFJHB PTPVUSPTJOHSFEJFOUFT
FYDFUPPTPSWFUF
Biscoito Recheado BUÏRVFmRVFDSFNPTP"DSFTDFOUFBTDMB FNJTUVSFNBOVBMNFOUF"TTFFNGPSNB
1PS"OB1BVMB(.BSUJOT SBTFNOFWFFPSFTUBOUFEPTJOHSFEJFOUFT
VOUBEBFFNGPSOPQSFBRVFDJEPB$
FYDFUPPTPSWFUF
FVOUFVNBGPSNBQBSB QPS DFSDB EF NJOVUPT PV BUÏ EPVSBS
3FOEJNFOUPQPSÎÜFT QVEJN
MFWBOEP QBSB BTTBS FN CBOIP "HVBSEF FTGSJBS F DVCSB DPN P TPSWFUF
(SBVEFEJmDVMEBEFGÈDJM NBSJB%FJYFFTGSJBSFDPMPRVFQPSDJNB $POHFMFQPSIPSBT
EFDPSFDPNDIBO
5FNQPEFQSFQBSPIPSB PTPSWFUFBNPMFDJEP$VCSBDPNPCPMP UJMMZFQPMWJMIFDPDPGSFTDP
92
Bolo Gelado TBEP F P TVDP EF MJNÍP F CBUB BUÏ PCUFS
VN DSFNF DPOTJTUFOUF &N VNB GPSNB Bolo Gelado
de Bombom EFGVOEPSFNPWÓWFM
DPMPRVFBTGBUJBTEF
CPMP F
QPS DJNB
NFUBEF EP DSFNF EF Merengue de
1PS"OB1BVMB(.BSUJOT MJNÍP"EJDJPOFPTPSWFUFF
OPWBNFOUF
BMHVNBT GBUJBT EF CPMP DPCFSUBT DPN P Maracujá
3FOEJNFOUPQPSÎÜFT DSFNFEFMJNÍP%FDPSFDPNDIBOUJMMZF 1PS"OB1BVMB(.BSUJOT
(SBVEFEJmDVEBEFGÈDJM SBTQBTEFMJNÍP$POHFMFQPSIPSBT 3FOEJNFOUPQPSÎÜFT
5FNQPEFQSFQBSPIPSBFNJOVUPT (SBVEFEJmDVEBEFGÈDJM
*
5FNQPEFQSFQBSPIPSB
Ingredientes
tSFDFJUBEFNBTTBEFQÍPEFMØ Ingredientes
tMJUSPEFTPSWFUFTBCPSDIPDPMBUF tCPMPCSBODPQSPOUP
tCPNCPOTUJQPTPOIPEF tHEFTVTQJSPT
WBMTBQJDBEPT tFMJUSPEFTPSWFUFTBCPSNBSBDVKÈ
tMBUBEFMFJUFDPOEFOTBEP tMBUBEFMFJUFDPOEFOTBEP
tDPMIFSFT EFTPQB
EFDIPDPMBUFFNQØ tMBUB NFTNBNFEJEB
EFTVDPEF
tDPMIFSFT EFTPQB
EFNBOUFJHB NBSBDVKÈDPODFOUSBEP
tDPMIFSFT EFTPQB
EFMJDPSEFDBDBV tMBUBEFDSFNFEFMFJUFTFNTPSP
tDPQP BNFSJDBOP
EFMFJUFHFMBEP tDPMIFS EFDIÈ
EFHFMBUJOBFN
tDPMIFSFT EFTPQB
EFBÎÞDBS QØTFNTBCPSFJODPMPSIJESBUBEB
tDPMIFS EFTPCSFNFTB
t1PMQBEFNBSBDVKÈ
EFFNVMTJmDBOUF tDPMIFS EFTPQB
EFBNJEPEFNJMIP
t$IPDPMBUFHSBOVMBEP QBSBEFDPSBS
Bolo Gelado tDPMIFS EFTPQB
EFBÎÞDBS
Preparo
1PS"OB1BVMB(.BSUJOT /P MJRVJEJmDBEPS
DPMPRVF BT NBOHBT F
CBUBMFWFNFOUF3FTFSWFVNBQBSUFQBSB
3FOEJNFOUPQPSÎÜFT GB[FSBDBMEBFQBTTFFTTFDSFNFQBSBP
(SBVEFEJmDVEBEFGÈDJM SFDJQJFOUFEBCBUFEFJSB$PMPRVFPTPS
5FNQPEFQSFQBSPIPSB WFUF F P FNVMTJmDBOUF F CBUB FN WFMP
DJEBEF NÈYJNB BUÏ RVF DSFTÎB -FWF P
Ingredientes SFTUBOUF EP DSFNF EF NBOHB QBSB VNB
tCPMPEFMJNÍPQSPOUPFGBUJBEP QBOFMB OP GPHP DPN P BÎÞDBS F BHVBS
tMJUSPEFTPSWFUFTBCPSMJNÍP EF BUÏ PCUFS VNB DBMEB &TQFSF FTGSJBS
tMBUBEFMFJUFDPOEFOTBEP %JWJEBPCPMPBPNFJP
DPMPRVFOPGVO
t4VDPEFMJNÍPHSBOEF EP EB GPSNB VNB EBT NFUBEFT F DVCSB
t$IBOUJMMZBHPTUP QBSBEFDPSBS
DPNPTPSWFUF$PMPRVFNFUBEFEBDBM
'PUP4IVUUFSTUPDL
t3BTQBTEFMJNÍPBHPTUP QBSBEFDPSBS
EBEFNBOHBFBHSFHVFBPVUSBNFUBEF
EP CPMP -FWF BP GSFF[FS QPS IPSBT
Preparo %FTFOGPSNF
EFDPSF DPN DIBOUJMMZ F
$PMPRVFOPMJRVJEJmDBEPSPMFJUFDPOEFO BEJDJPOFPSFTUBOUFEBDBMEBEFNBOHB
93
SORVETES & MILK-SHAKES
GPSNBTEFCPMPJOHMÐTFBTTFFNGPSOP
'PUP4IVUUFSTUPDL
QSFBRVFDJEPB$BUÏEPVSBS'BÎBP
SFDIFJP
DPMPDBOEPFNVNBQBOFMBPMFJUF
DPOEFOTBEP
BNBOUFJHBFBTBNÐOEPBTF
BT BWFMÍT F MFWF BP GPHP
NFYFOEP TFN
QSF
BUÏPCUFSQPOUPEFCSJHBEFJSPNPMF
%FTFOGPSNF P CPMP
QBSUBP BP NFJP
F GPSSF VNB GPSNB DPN mMNF QMÈTUJDP
$PMPRVFBNFUBEFEPCPMP
SFHVFDPNB
NFUBEFEPMJDPSEFDBDBV
BEJDJPOFPTPS
WFUFFDVCSBDPNVNBQBSUFEPSFDIFJP
EF CSJHBEFJSP %FQPJT
BEJDJPOF B PVUSB
QBSUF EP CPMP
SFHVF DPN P SFTUBOUF EP
MJDPSEFDBDBV
DPMPRVFBPVUSBQBSUFEP
TPSWFUFFEPSFDIFJPEFCSJHBEFJSP-FWF
BPDPOHFMBEPSBUÏPNPNFOUPEFTFSWJSF
EFDPSFDPNmPTEFPWPT
*Bolo Gelado
Bolo Gelado de Bolo Gelado de Nozes,
Mousse de Limão Amêndoas e Avelãs de Pêssego
1PS"OB1BVMB(.BSUJOT
1PS"OB1BVMB(.BSUJOT 1PS"OB1BVMB(.BSUJOT
3FOEJNFOUPQPSÎÜFT
3FOEJNFOUPQPSÎÜFT 3FOEJNFOUPQPSÎÜFT
(SBVEFEJmDVEBEFGÈDJM
(SBVEFEJmDVEBEFGÈDJM (SBVEFEJmDVEBEFGÈDJM
5FNQPEFQSFQBSPIPSBFNJOVUPT
5FNQPEFQSFQBSPIPSBFNJOVUPT 5FNQPEFQSFQBSPIPSBFNJOVUPT
Ingredientes do Sorvete de Pêssego
Ingredientes Ingredientes do Bolo de Nozes
tDPMIFS EFTPQB
EFFTTÐODJB
tFMJUSPEFTPSWFUFTBCPSMJNÍP tHEFNBOUFJHB
EFBNÐOEPB
tCPMPQSPOUPEFMJNÍPTJDJMJBOP tPWPT
tYÓDBSBT EFDIÈ
EFQÐTTFHPFNDBMEB
cortado ao meio tFDPQP BNFSJDBOP
EFBÎÞDBS
DPSUBEPTFNDVCPT
tMBUBEFMFJUFDPOEFOTBEP tDPQPT BNFSJDBOPT
EFGBSJOIBEF
tYÓDBSB EFDIÈ
EFTVDPEFMJNÍP
tMBUBEFDSFNFEFMFJUFTFNTPSP USJHP
tMJUSPEFMFJUF
t4VDPEFMJNÜFTTJDJMJBOPT tDPQP BNFSJDBOP
EFMFJUF
tFOWFMPQFEFHFMBUJOBFNQØ
tDPMIFS EFDIÈ
DIFJBEFHFMBUJOBFN tDPMIFS EFTPQB
EFGFSNFOUPFNQØ
TFNTBCPSFJODPMPS
QØTFNTBCPSFJODPMPSIJESBUBEB tHEFOP[FTUSJUVSBEBT
tEFYÓDBSB EFDIÈ
EFBÎÞDBS
tDMBSBTFNOFWF
tHPUBTEFDPSBOUFBMJNFOUÓDJPMÓRVJEP
t.BSTINBMMPXFSBTQBTEFMJNÍPB Ingredientes do Recheio
BNBSFMP PQDJPOBM
HPTUP QBSBEFDPSBS
tFMJUSPEFTPSWFUFTBCPSDSFNF
tHEFBWFMÍTUSJUVSBEBT
Demais Ingredientes
Preparo tHEFBNÐOEPBTUSJUVSBEBT
tNBTTBEFCPMPCÈTJDB
'BÎBBNPVTTF
DPMPDBOEPOPMJRVJEJmDBEPS tHEFOP[FTUSJUVSBEBT
tNMEFTVDPEFQÐTTFHP
P TVDP EP MJNÍP F P MFJUF DPOEFOTBEP tMBUBTEFMFJUFDPOEFOTBEP
t1ÐTTFHPTGBUJBEPTBHPTUP QBSBEFDPSBS
tMBUBEFÈHVB
NBTTBEPCPMPOPGVOEPEFVNBGPSNB
tHFNBT
DPMPRVFBNFUBEFEPTPSWFUFFBEJDJPOF Preparo
B NFUBEF EB NPVTTF "HSFHVF B PVUSB #BUBBNBOUFJHBDPNPBÎÞDBSFBTHFNBT
Preparo
QBSUF EP CPMP
DVCSB DPN P TPSWFUF P F BDSFTDFOUF B GBSJOIB EF USJHP
JOUFSDB
#BUB OP MJRVJEJmDBEPS P QÐTTFHP DPN
SFTUBOUFEBNPVTTFFMFWFBPDPOHFMBEPS MBOEP DPN P MFJUF "EJDJPOF BT OP[FT F
P TVDP EF MJNÍP F SFTFSWF FN VN SFDJ
QPSIPSBT%FTFOGPSNFFEFDPSFDPNP BHSFHVF BT DMBSBT FN OFWF 1PS ÞMUJNP
QJFOUF )JESBUF B HFMBUJOB DPN YÓDBSB
NBSTINBMMPXFBTSBTQBTEFMJNÍP KVOUFPGFSNFOUP%JTQPOIBBNBTTBFN
94
EFDIÈ
EFMFJUFFDPMPRVFPSFTUBOUFEP
MFJUF FN VNB QBOFMB DPN DBQBDJEBEF
EP EB QBOFMB F EFJYF mDBS NPSOP &OUÍP
BDSFTDFOUF PT PWPT
DPMPRVF FN VN TBDP Bolo Gelado
QBSB MJUSPT +VOUF P BÎÞDBS
B FTTÐODJB
FBHFMBUJOBIJESBUBEBFMFWFBPGPHPQPS
EFDPOGFJUBS
VOUFVNBGPSNBDPNPSJGÓDJP
DFOUSBMFGBÎBVNDÓSDVMPDPNBNBTTB"TTF de Waffer de
NJOVUPT PV BUÏ RVF B HFMBUJOB FTUFKB
CFN EJTTPMWJEB %FTQFKF FTUF DSFNF FN
FNGPSOPQSFBRVFDJEPBUÏEPVSBS%FQPJT
SFDIFJFBNBTTBDPNPTPSWFUF%FSSFUBPT
Chocolate
VNB GPSNB EF BMVNÓOJP F MFWF BP DPO 1PS"OB1BVMB(.BSUJOT
EPJT DIPDPMBUFT KVOUPT F NJTUVSF P DSFNF
HFMBEPS QPS IPSBT %FQPJT
DPMPRVF B EFMFJUF$VCSBPCPMPDPNFTUBNJTUVSBF
NFUBEFEFTTFTPSWFUFOBCBUFEFJSBFCBUB 3FOEJNFOUPQPSÎÜFT
MFWFBPDPOHFMBEPSBUÏBIPSBEFTFSWJS
FN WFMPDJEBEF NÏEJB BUÏ RVF mRVF DSF (SBVEFEJmDVEBEFGÈDJM
NPTP%FTQFKFFNVNBUJHFMBFSFQJUBP 5FNQPEFQSFQBSPIPSB
QSPDFTTPDPNBPVUSBNFUBEFEPTPSWFUF
.JTUVSFPQÐTTFHPCBUJEPDPNMJNÍPDPN
VNBDPMIFSOVNBEBTNFUBEFTEFTPSWF
UFFNPOUFPCPMPOBGPSNBEFGVOEPGBM
* Ingredientes
tQBDPUFEFCJTDPJUPXBĉFS
TBCPSDIPDPMBUF
TP$PMPRVFNFUBEFEPCPMP
SFHVFDPN tMJUSPEFTPSWFUFTBCPSDIPDPMBUF
PTVDPEFQÐTTFHP
DPMPRVFBNFUBEFEP tHEFDIPDPMBUFNFJPBNBSHP
TPSWFUFDPNBNJTUVSBEFQÐTTFHP
DVCSB tMBUBEFDSFNFEFMFJUFTFNTPSP
DPNPVUSBNFUBEFEFCPMPBDSFTDJEPEF
NBJTTPSWFUFFMFWFBPDPOHFMBEPSQPS Preparo
IPSBT &ORVBOUP JTTP
GBÎB B DPCFSUVSB
'PSSFVNBGPSNBEFGVOEPSFNPWÓWFMDPN
DPMPDBOEPUPEPTPTJOHSFEJFOUFTOPGPHP BMHVOTCJTDPJUPT$VCSBPTDPNPTPSWFUF
BUÏRVFFOHSPTTF"HVBSEFFTGSJBS
EFTFO FUSJUVSFPTCJTDPJUPTRVFTPCSBSBN SFTFS
GPSNF P CPMP F DVCSB DPN FTTF DSFNF WFBMHVOTQBSBEFDPSBÎÍP
QBSBNJTUVSÈ
$PNQMFNFOUFDPNQÐTTFHPTGBUJBEPT MPTDPNPTPSWFUFSFTUBOUF%JTQPOIBTP
CSFPCPMPBNJTUVSBEFTPSWFUFFCJTDPJUPT
*Bolo Gelado
QJDBEPTFMFWFBPDPOHFMBEPSQPSIPSBT
Bolo Gelado &N VN SFDJQJFOUF
DPMPRVF P DIPDPMBUF
F EFSSFUBP OP NJDSPPOEBT "HSFHVF
de Quindim PDSFNFEFMFJUF
NJTUVSFCFNFDVCSBP
CPMP 4BMQJRVF BMHVOT CJTDPJUPT QBSB EF
1PS"OB1BVMB(.BSUJOT
de Profiteroles 3FOEJNFOUPQPSÎÜFT
(SBVEFEJmDVEBEFGÈDJM
DPSBSFDPOHFMFOPWBNFOUF
1PS"OB1BVMB(.BSUJOT
5FNQPEFQSFQBSPIPSBFNJOVUPT
3FOEJNFOUPQPSÎÜFT
(SBVEFEJmDVEBEFGÈDJM Ingredientes
5FNQPEFQSFQBSPIPSBFNJOVUPT tDPQPT BNFSJDBOPT
EFBÎÞDBS
tDPQPT BNFSJDBOPT
EFÈHVB
Ingredientes da Massa tDPMIFSFT EFTPQB
EFNBOUFJHB
tFDPQP BNFSJDBOP
EFÈHVB tHFNBTQFOFJSBEBT
tHEFNBOUFJHB tDPQP BNFSJDBXOP
EFDPDPGSFTDP
tDPQPT BNFSJDBOPT
EFGBSJOIBEFUSJHP ralado fino
tDPMIFS EFTPQB
EFBÎÞDBS tLHEFTPSWFUFTBCPSDPDP
tQJUBEBEFTBM
tPWPT Preparo
'FSWBPBÎÞDBSDPNBÈHVBBUÏPCUFSQPOUP
Ingredientes do Recheio e EF mP GPSUF &OUÍP
SFUJSF EP GPHP
BDSFT
da Cobertura DFOUFBNBOUFJHBFEFJYFFTGSJBS"HSFHVF
tMJUSPEFTPSWFUF BTHFNBTFPDPDPFNFYBCFN"HVBSEF
tHEFDIPDPMBUFBPMFJUF EFTDBOTBS QPS IPSB F VOUF VNB GPSNB
tHEFDIPDPMBUFNFJPBNBSHP DPNCBTUBOUFNBOUFJHB1PMWJMIFBÎÞDBSF
tMBUBEFDSFNFEFMFJUF BTTFFNCBOIPNBSJBBUÏRVFFTUFKBCFN
EPVSBEPFNDJNB1PSDJNBEPRVJOEJNKÈ
'PUP4IVUUFSTUPDL
95
SORVETES & MILK-SHAKES
tYÓDBSB EFDIÈ
EFBÎÞDBS
Bolo Gelado PDPDPGSFTDPFMFWFBPGPHPBUÏRVFBERVJSB
QPOUPEFCSJHBEFJSP"HVBSEFFTGSJBSFDP tYÓDBSBT EFDIÈ
EFDSFNFEF
5FNQPEFQSFQBSPIPSB DSFNFEFDPDPFBEJDJPOFBPVUSBNFUBEF
EP CPMP
UBNCÏN VNFEFDJEB DPN P MFJUF Preparo
Ingredientes EFDPDP-FWFBPGSFF[FSBUÏRVFHFMFCFN 1BSBPTPSWFUF
GFSWBPMFJUFDPNPQØEF
tSFDFJUBEF.BTTB#ÈTJDBEF %FTFOGPSNFPCPMP
DVCSBPDPNPCSJHB DBGÏ F DPF +VOUF BT HFNBT QSFWJBNFOUF
1ÍPEF-Ø#SBODB EFJSPFTBMQJRVFDPDPGSFTDP CBUJEBT DPN P BÎÞDBS F MFWF BP GPHP FN
tNMEFMFJUFEFDPDP CBOIPNBSJB
NFYFOEPTFNQSFBUÏPCUFS
*Bolo Gelado
tMBUBEFMFJUFDPOEFOTBEP VN DSFNF SBMP 3FUJSF EP GPHP F BHVBS
tFMJUSPEFTPSWFUFTBCPSDPDP EFFTGSJBS"DSFTDFOUFPDSFNFEFMFJUFKÈ
tHEFDPDPGSFTDPSBMBEP CBUJEP FN QPOUP EF DIBOUJMMZ F MFWF BP
t$IBOUJMMZBHPTUP QBSBEFDPSBS
DPOHFMBEPSBUÏRVFmRVFEVSP&OUÍPCBUB
OBCBUFEFJSBDPNPFNVMTJmDBOUFBUÏRVF
Preparo
%JWJEB P CPMP BP NFJP
DPMPRVF B NFUBEF Romeu e Julieta mRVF GPGP F SFTFSWF &N VNB QBOFMB DP
MPRVFPMFJUFDPOEFOTBEP
BNBOUFJHBFP
FNVNBGPSNBEFGVOEPSFNPWÓWFMFNJT 1PS"OB1BVMB(.BSUJOT DBGÏTPMÞWFMFDP[JOIFBUÏPCUFSPQPOUPEF
UVSFPMFJUFEFDPDPDPNPMFJUFDPOEFOTBEP CSJHBEFJSPNPMF&OUÍP
NPOUFPCPMPFN
QBSBSFHBSPCPMPDPNBNFUBEFEBNJTUVSB 3FOEJNFOUPQPSÎÜFT VNBGPSNBEFBSPSFNPWÓWFMDPMPDBOEPP
(SBVEFEJmDVEBEFGÈDJM TPSWFUF -FWF BP DPOHFMBEPS QPS IPSBT
$VCSBDPNPTPSWFUF
TBMQJRVFVNQPVDPEF
5FNQPEFQSFQBSPIPSB FEFTFOGPSNF$VCSBDPNPCSJHBEFJSPF
DPDPFDVCSBDPNBPVUSBNFUBEFEPCPMP
-FWFBPDPOHFMBSQPSIPSBT
EFTFOGPSNFF QPMWJMIFDBTUBOIBEFDBKV
Ingredientes
EFDPSFDPNPDIBOUJMMZFPDPDPGSFTDP
*Bolo Sorvete
tHEFHPJBCBEBEFSSFUJEB
tHEFRVFJKPNJOBTGBUJBEP
*Bolo Gelado
5FNQPEFQSFQBSPIPSBT
Ingredientes Ingredientes
tSFDFJUBEFNBTTBEFQÍPEFMØ tSFDFJUBEF.BTTBEF1ÍPEF-Ø#SBODB
EFDIPDPMBUF tQPUFEFTPSWFUFTBCPSNBNÍPQBQBJB
tMJUSPEFTPSWFUFTBCPSDIPDPMBUF tDBJYBEFQØQBSBNBSTINBMMPXCBUJEB
tHEFDPDPGSFTDPSBMBEP
tMBUBTEFMFJUFDPOEFOTBEP
de Café DPOGPSNFBTJOTUSVÎÜFT QBSBDPCFSUVSB
1PS"OB1BVMB(.BSUJOT t'BUJBTEFNBNÍPQBQBJBFDBMEBEF
tMBUBEFDSFNFEFMFJUFTFNTPSP DBTTJTBHPTUP QBSBEFDPSBS
tDPMIFSFT EFTPQB
EFNBOUFJHB 3FOEJNFOUPQPSÎÜFT
tDPMIFSFT EFTPQB
EFDIPDPMBUF (SBVEFEJmDVMEBEFGÈDJM Preparo
FNQØ 5FNQPEFQSFQBSPIPSB $PSUFPQÍPEFMØBPNFJPFNPOUFPFN
tYÓDBSB EFDIÈ
EFMFJUFEFDPDP VN BSP EF DN EF EJÉNFUSP "MUFSOF
tDPMIFS EFTPQB
EFBÎÞDBS Ingredientes DBNBEBT EF CPMP F TPSWFUF
UFSNJOBOEP
tNMEFMFJUF QFMBDBNBEBEFCPMP&NTFHVJEB
MFWFBP
Preparo tDPMIFS EFTPQB
EFDBGÏFNQØTPMÞWFM GSFF[FS QPS IPSBT
SFUJSF F DVCSB DPN
&NVNBQBOFMB
DPMPRVFMBUBEFMFJUFDPO tDPMIFS EFTPQB
EFDBGÏFNQØ NBSTINBMMPX %FDPSF DPN BT GBUJBT EF
EFOTBEP
DPMIFS EFTPQB
EFNBOUFJHBF tHFNBT NBNÍPQBQBJBFBDBMEBEFDBTTJT
96
Ingredientes da Massa
'PUP4IVUUFSTUPDL
tDMBSBT
tHFNBT
tDPMIFSFT EFTPQB
EFNBSHBSJOB
tDPMIFS EFDBGÏ
EFFTTÐODJB
EFCBVOJMIB
tFEFYÓDBSB EFDIÈ
EFBÎÞDBS
tDPMIFS EFTPQB
EFGFSNFOUPFNQØ
tYÓDBSBT EFDIÈ
EFGBSJOIBEFUSJHP
tYÓDBSB EFDIÈ
EFDIPDPMBUFFNQØ
tDPMIFS EFDBGÏ
EFCJDBSCPOBUP
tDPQP BNFSJDBOP
EFJPHVSUFOBUVSBM
t.BSHBSJOB QBSBVOUBS
Ingredientes do Recheio
tMJUSPEFTPSWFUFTBCPSNBOHB
Ingredientes da Calda
tYÓDBSB EFDIÈ
EFÈHVB
tYÓDBSB EFDIÈ
EFBÎÞDBS
tDSBWP
tDPMIFS EFTPQB
EFMJDPSEFDBDBV
Demais Ingredientes
t$IBOUJMMZBHPTUP QBSBEFDPSBS
tNBOHBDPSUBEBFNQFEBÎPT
Preparo
Sorvebolo Preparo
1BSB GB[FS B NBTTB
CBUB BT DMBSBT FN
OFWF&NVNBPVUSBUJHFMB
CBUBBNBS
de Frutas #BUBOBCBUFEFJSBBNBOUFJHBDPNPBÎÞ
DBS BUÏ PCUFS VN DSFNF "DSFTDFOUF PT
HBSJOB
BT HFNBT F P BÎÞDBS
EFTMJHVF
B CBUFEFJSB F BDSFTDFOUF B GBSJOIB EF
1PS3PTF"SUFF$SJBÎÜFT PWPT
VNBVN
CBUFOEPTFNQBSBS+VOUF
3FOEJNFOUPQPSÎÜFT USJHP
P DIPDPMBUF FN QØ
P GFSNFOUP
BGBSJOIBBPTQPVDPT
BGÏDVMBEFCBUBUB
(SBVEFEJmDVMEBEFGÈDJM F P CJDBSCPOBUP
UPEPT QFOFJSBEPT
F P GFSNFOUP QFOFJSBEPT
NJTUVSBOEP
5FNQPEFQSFQBSPIPSBFNJOVUPT CFN 6OUF VNB GPSNB QBSB CPMP JOHMÐT WF[FT &N TFHVJEB
BEJDJPOF B FTTÐO
DPN NBSHBSJOB F QPMWJMIF GBSJOIB -FWF DJBEFCBVOJMIBFPJPHVSUFEFTOBUBEP
Ingredientes da Massa B NBTTB BP GPSOP BUÏ BTTBS UPUBMNFOUF .JTUVSFCFNUPEPTPTJOHSFEJFOUFTBUÏ
tFYÓDBSB EFDIÈ
EFBÎÞDBS %FJYF FTGSJBS &ORVBOUP JTTP
QSFQBSF P RVFBNBTTBGJRVFIPNPHÐOFB+VOUFBT
tPWPT SFDIFJP
CBUFOEP OB CBUFEFJSB UPEPT PT DMBSBTFNOFWFFNJTUVSFEFMJDBEBNFO
tDPMIFSFT EFTPQB
EFNBOUFJHB JOHSFEJFOUFT DPN B HFMBUJOB EJTTPMWJEB UF%FTQFKFBNJTUVSBFNVNBBTTBEFJSB
tEFYÓDBSB EFDIÈ
EFGBSJOIB FN CBOIPNBSJB BUÏ PCUFS VN DSFNF SFEPOEB DPN DN EF EJÉNFUSP
VO
EFUSJHP 'BÎBVNBDBWJEBEFOPCPMPFDPMPRVFP UBEBOPGVOEPFOBTMBUFSBJT
FGPSSBEB
tEFYÓDBSB EFDIÈ
EFGÏDVMB DSFNFOPDFOUSP
MFWBOEPBPDPOHFMBEPS DPN QBQFM NBOUFJHB
UBNCÏN VOUBEP
de batata BUÏ FOEVSFDFS 4JSWB
EFDPSBOEP DPN -FWFBPGPSOPQSFBRVFDJEPQPSNJ
tDPMIFS EFDIÈ
EFGFSNFOUP DIBOUJMMZ
GSVUBTFGPMIBTEFIPSUFMÍ OVUPT &ORVBOUP JTTP
QSFQBSF B DBMEB
FNQØ NJTUVSBOEP UPEPT PT JOHSFEJFOUFT
FY
*Bolo Gelado
t.BSHBSJOB QBSBVOUBS
DFUPPMJDPS
FMFWBOEPBPGPHP2VBOEP
t'BSJOIBEFUSJHP QBSBQPMWJMIBS
DPNFÎBSBGFSWFS
EFJYFQPSNJOVUPT
EFTMJHVF P GPHP F BDSFTDFOUF P MJDPS
Ingredientes do Recheio $PNFDF B NPOUBS P CPMP
DPSUBOEPP
tNMEFDSFNFEFMFJUFGSFTDP OBQBSUFTVQFSJPS'PSNFVNBDBWJEBEF
tHEFDSFBNDIFFTF OPDFOUSP
DPSUBOEPPNJPMPFNQBS
tDPMIFSFT EFTPQB
EFBÎÞDBS de Manga UFT$PMPRVFPTPSWFUFEFNBOHBF
QPS
tHEFHFMFJBEFBNPSBPVBHPTUP 1PS-FJMB.BBMPVG5JSPOJ DJNB
PNJPMP6NFEFÎBPCPMP
EFTQF
tFOWFMPQFEFHFMBUJOBFNQØTFN KFPVUSBDBNBEBEFTPSWFUFFBDPNPEF
TBCPSFJODPMPS 3FOEJNFOUPQPSÎÜFT QPS DJNB B QBSUF TVQFSJPS SFTFSWBEB
t$IBOUJMMZFGSVUBTBHPTUP (SBVEFEJmDVMEBEFNÏEJP &N TFHVJEB
DVCSB DPN P DIBOUJMMZ F
t'PMIBTEFIPSUFMÍ QBSBEFDPSBS
5FNQPEFQSFQBSPIPSBT EFDPSFDPNQFEBÎPTEFNBOHB
97
98
TORTAS
TORTAS
'PUP4IVUUFSTUPDL
Ingredientes do Recheio
Torta Americana Baba-de-moça
tHFNBT
tDPMIFSFT EFTPQB
EFBNJEPEFNJMIP
1PS%BMWB;BOGPSMJO 5SFNEB"MFHSJB
tHEFBÎÞDBS tDPMIFS EFTPQB
EFFTTÐODJB
tDPQP BNFSJDBOP
EFÈHVB EFCBVOJMIB
3FOEJNFOUPQPSÎÜFT tNMEFMFJUFEFDPDP tMBUBTEFDSFNFEFMFJUF
(SBVEFEJmDVMEBEFGÈDJM tHFNBT tCPNCPOTEFDIPDPMBUFDPN
5FNQPEFQSFQBSPIPSBFNJOVUPT SFDIFJPTBCPSNPSBOHPQJDBEPT
Ingredientes do Marshmallow
Ingredientes tYÓDBSB EFDIÈ
EFÈHVB Preparo
tYÓDBSB EFDIÈ
EFBÎÞDBS tYÓDBSB EFDIÈ
EFBÎÞDBS 'PSSF VNB GPSNB SFEPOEB EF BQSPYJ
tDPMIFSFT EFTPQB
EFNBOUFJHB tDPMIFSFT EFTPQB
EFNFM NBEBNFOUF DN EF EJÉNFUSP DPN PT
tYÓDBSB EFDIÈ
EFGBSJOIBEFUSJHP tDMBSBTFNOFWF CJTDPJUPTEFDIPDPMBUFFSFTFSWF&NVNB
tYÓDBSB EFDIÈ
EFMFJUF tDPMIFS EFDBGÏ
EF QBOFMB
KVOUFPMFJUF
PMFJUFDPOEFOTBEP
tPWPT FTTÐODJBEFCBVOJMIB BT HFNBT F P BNJEP EF NJMIP -FWF BP
tDPMIFSFT EFTPQB
EF GPHP
NFYFOEPTFNQSF
BUÏRVFFOHSPTTF
DIPDPMBUFFNQØ Preparo $PMPRVFPDSFNFOBCBUFEFJSBFJODPSQP
tDPMIFS EFTPCSFNFTB
EF 1BSB GB[FS B NBTTB
DPMPRVF OB CBUFEFJSB SFBCBVOJMIBFPDSFNFEFMFJUF%FTQFKFP
GFSNFOUPFNQØ BTDMBSBTFCBUBBUÏmDBSFNQPOUPEFOFWF DSFNFTPCSFPTCJTDPJUPTFDVCSBBUPSUB
t/P[FTBHPTUP +VOUFBTHFNBT
DPOUJOVFCBUFOEPFBHSF DPNmMNFQMÈTUJDP-FWFËHFMBEFJSBBUÏP
tQJUBEBEFTBM HVF P BÎÞDBS F PT JOHSFEJFOUFT TFDPT QF NPNFOUPEFTFSWJS$VCSBDPNPDIBOUJMJ
t(FMFJBEFEBNBTDPBHPTUP OFJSBEPT %FTQFKF FN GPSNB VOUBEB DPN FEFDPSFDPNPTCPNCPOTQJDBEPT
QBSBSFDIFBS
NBOUFJHBFQPMWJMIBEBDPNGBSJOIBEFSPT
DBFMFWFBPGPSOPQSFBRVFDJEPQPSDFSDBEF
*Torta Cremosa
t4VTQJSPQSPOUPBHPTUP QBSBEFDPSBS
t/P[FTBHPTUP QBSBEFDPSBS
BNJOVUPT&ORVBOUPJTTP
QSFQBSFP
SFDIFJPDPMPDBOEPBÈHVBFPBÎÞDBSOVNB
Preparo QBOFMB F MFWBOEP BP GPHP BUÏ PCUFS VNB
*OJDJFBUPSUBCBUFOEPPTPWPTDPNPBÎÞDBS DBMEBSBMB3FUJSFEPGPHPFKVOUFPMFJUFEF
F
FNTFHVJEB
KVOUFBNBOUFJHB"HSFHVF DPDP"HVBSEFFTGSJBSFBHSFHVFBTHFNBT
PTEFNBJTJOHSFEJFOUFTBPTQPVDPT
FYDF
NFYFOEPCFN1BTTFQPSVNBQFOFJSB
MFWF
BPGPHPOPWBNFOUFQBSBFOHSPTTBSFSFTFS
de Doce de Leite,
UP P MFJUF
EFJYBOEPP QBSB P mOBM F NF
YFOEPTFNQSF%FTQFKFFNGPSNBVOUBEB
WF1BSUBQBSBPNBSTINBMMPXNJTUVSBOEP
FNVNBQBOFMBPBÎÞDBS
BÈHVBFPNFM
Amendoim e
FQPMWJMIBEBFMFWFBPGPSOPQSFBRVFDJEP
QPS DFSDB EF NJOVUPT &TQFSF FTGSJBS
-FWFBPGPHPBUÏEBSPQPOUPEFDBMEBF
FO
UÍP
KVOUFBCBVOJMIBFDPMPRVFFTUBDBMEB
Chocolate
EFTFOGPSNF
EJWJEBBNBTTBBPNFJPFSF 1PS3POBMEP3PTTJ
RVFOUFBPTQPVDPTTPCSFBTDMBSBTFNOFWF
DIFJFDPNHFMFJBEFEBNBTDP$VCSBDPN #BUBTFNQSFBUÏPCUFSDPOTJTUÐODJBmSNFF
PTTVTQJSPTFFOGFJUFDPNOP[FT 3FOEJNFOUPQPSÎÜFT
SFTFSWF%JWJEBBNBTTBKÈGSJBFNUSÐTQBS
(SBVEFEJmDVMEBEFNÏEJP
UFTFNSFMBÎÍPBPDPNQSJNFOUPFBQMJRVF
*Torta Baba-de-Moça
5FNQPEFQSFQBSPIPSBFNJOVUPT
PSFDIFJPFOUSFFMBT1PSmN
DVCSBDPNP
NBSTINBMMPXFEFDPSFBHPTUP
Ingredientes da Massa
tDMBSBTFNOFWF
com Marshmallow
1PS%BMWB;BOGPSMJO 5SFNEB"MFHSJB
99
TORTAS
tYÓDBSBT EFDIÈ
EFBNFOEPJN tYÓDBSB EFDIÈ
EFGBSJOIBEFUSJHP tHEFNBOUFJHBTFNTBM
UPSSBEPFQJDBEP tEFYÓDBSB EFDIÈ
EF tDPMIFS EFTPCSFNFTB
EFBÎÞDBS
HPSEVSBWFHFUBMIJESPHFOBEB EFCBVOJMIB
Ingredientes da Cobertura tEFDPMIFS EFDIÈ
EFTBM tDPMIFSFT EFTPQB
EFDIPDPMBUF
tHEFDIPDPMBUFNFJP tBDPMIFSFT EFTPQB
EFÈHVB QFOFJSBEP
BNBSHPQJDBEP tDPMIFS EFDIÈ
EFFTTÐODJB
tNMEFDSFNFEFMFJUF Ingredientes do Recheio EFBNÐOEPB
tDPMIFS EFTPQB
EFHFMBUJOB tHEFBCØCPSB tDPMIFS EFTPCSFNFTB
FNQØJODPMPSFTFNTBCPS tDPMIFS EFDIÈ
EFDBOFMBFNQØ EFGFSNFOUPFNQØ
t-JDPSEFDIPDPMBUFPVEF tDPMIFS EFDIÈ
EFHFOHJCSFFNQØ
BNFOEPJNBHPTUP tQJUBEBEFDSBWPEBÓOEJBFNQØ Ingredientes do Recheio
tMBUBEFMFJUFDPOEFOTBEP tHEFHFMFJBEFEBNBTDP
Ingredientes da Calda tPWPT tHEFDIPDPMBUFNFJPBNBSHPPV
tDPQP BNFSJDBOP
EFÈHVB t$IBOUJMJBHPTUP BPMFJUFQBSBDPCFSUVSBQJDBEP
tDPQP BNFSJDBOP
EFBÎÞDBS
tNMEFMJDPSEFBNFOEPJN Preparo Ingredientes da Cobertura
PVDIPDPMBUF %FTDBTRVF B BCØCPSB F DPSUFB FN tFYÓDBSB EFDIÈ
EFBNÐOEPB
DVCPTEFDN$PMPRVFFNVNBBTTB TFNQFMFFNPÓEB
Preparo EFJSB
DVCSBDPNQBQFMBMVNÓOJPFMFWF tYÓDBSB EFDIÈ
EFBÎÞDBS
#BUBBTHFNBT
PBÎÞDBSFBNBOUFJHBBUÏ QBSB BTTBS FN GPSOP NÏEJP QPS NJ JNQBMQÈWFMQFOFJSBEP
PCUFS VN DSFNF DMBSP *ODPSQPSF
BMUFS OVUPTPVBUÏRVFBBCØCPSBFTUFKBNBDJB tDPMIFS EFTPQB
EFSVN
OBEBNFOUF
BGBSJOIBFPMFJUF&NTFHVJ 3FUJSFEPGPSOPFEFJYFFTGSJBS1SFQBSF tDMBSBT
EB
DPMPRVFPBNFOEPJN
PDIPDPMBUF
B B NBTTB
NJTUVSBOEP B HPSEVSB WFHFUBM tQJUBEBEFTBM
FTTÐODJB
BTDMBSBTFNOFWFFPGFSNFOUP Ë GBSJOIB EF USJHP
TFNQSF VUJMJ[BOEP B tDPMIFS EFDIÈ
EFFTTÐODJB
.FYBEFMJDBEBNFOUFFMFWFBNBTTBQBSB QPOUBEPTEFEPT.JTUVSFPTBMËÈHVBF EFBNÐOEPB
BTTBS FN GPSOP NÏEJP BUÏ EPVSBS 1BSB BDSFTDFOUFËNBTTBTPNFOUFQBSBMJHBSB tYÓDBSB EFDIÈ
EFBNÐOEPB
QSFQBSBSBDBMEB
GFSWBBÈHVBFPBÎÞDBS GBSJOIB/ÍPUSBCBMIFBNBTTBFNFYDFT MBNJOBEB QBSBTBMQJDBS
QPS BQSPYJNBEBNFOUF NJOVUPT
DP TP %FJYFB EFTDBOTBS QPS NJOVUPT
MPRVF P MJDPS F SFTFSWF 1BSB P SFDIFJP
OBHFMBEFJSB&ORVBOUPJTTP
DPMPRVFOP Preparo
DP[JOIFPMFJUFDPOEFOTBEPQPSDFSDBEF MJRVJEJmDBEPSBBCØCPSBBTTBEB
PTPWPT
#BUB UPEPT PT JOHSFEJFOUFT EB NBTTB OB
NJOVUPTFEFJYFFTGSJBS-FWFBPGPHP PMFJUFDPOEFOTBEP
PDSBWP
BDBOFMBFP CBUFEFJSB BUÏ PCUFS VNB GBSPGB ÞNJEB
PMFJUFDPOEFOTBEPDP[JEPFBNBOUFJHB HFOHJCSF#BUBBUÏPCUFSVNDSFNFMJTP &N TFHVJEB
FNQSFHVF FN GPSNJOIBT
.FYBCFNBUÏEFTHSVEBSEPGVOEPEBQB 1SÏBRVFÎB P GPSOP Ë UFNQFSBUVSB EF #BUBUPEPTPTJOHSFEJFOUFTEBDPCFSUVSB
OFMB3FUJSFEPGPHP
BEJDJPOFPDSFNFEF $
BCSBBNBTTBFDVCSBVNBBTTB OPMJRVJEJmDBEPS
FTQBMIFPSFDIFJPTPCSF
MFJUFFPBNFOEPJN%FJYFFTGSJBSFSFTFS EFJSBEFDN3FDIFJFFMFWFBPGPSOP BNBTTB
EFTQFKFBDPCFSUVSBDPNUPEPT
WF%FSSFUBOPNJDSPPOEBTPDIPDPMBUF QPS NJOVUPT %FJYF FTGSJBS F TJSWB PT JOHSFEJFOUFT NJTUVSBEPT QPS DJNB F
DPN P DSFNF EF MFJUF 1PS ÞMUJNP
BEJ DPNDIBOUJMJ TBMQJRVF BNÐOEPBT MBNJOBEBT -FWF BP
DJPOFPMJDPSFBHFMBUJOBFNJTUVSFCFN GPSOPB¡$
*Torta de Amêndoa *
$PMPRVFPCPMPKÈBTTBEPFNVNBGPSNB
DPNBSPSFNPWÓWFM3FHVFBNBTTBDPNB
DBMEBSFTFSWBEB$PMPRVFPSFDIFJP
BMJTF
CFNFEFTQFKFBDPCFSUVSB-FWFËHFMB
EFJSB BUÏ P NPNFOUP EF TFSWJS %FDPSF
DPNBNFOEPJNQJDBEPBOUFTEPDIPDP
e Damasco Torta de Carambola
MBUFFOEVSFDFSDPNQMFUBNFOUF
1PS+VSBOEZS"ĉPOTP e Damasco
*Torta de Abóbora
1PS%ÏCPSB$PSEFJSP
3FOEJNFOUPQPSÎÜFT
(SBVEFEJmDVMEBEFGÈDJM 3FOEJNFOUPQPSÎÜFT
5FNQPEFQSFQBSPIPSBFNJOVUPT (SBVEFEJmDVMEBEFNÏEJP
5FNQPEFQSFQBSPIPSBFNJOVUPT
1PS3POBMEP3PTTJ Ingredientes da Massa
tYÓDBSB EFDIÈ
EFGBSJOIBEFUSJHP Ingredientes da Massa
3FOEJNFOUPQPSÎÜFT tYÓDBSB EFDIÈ
EFBÎÞDBSNBTDBWP tQJUBEBEFTBM
(SBVEFEJmDVMEBEFNÏEJP tYÓDBSB EFDIÈ
EFBNJEPEFNJMIP tHEFBÎÞDBS
5FNQPEFQSFQBSPIPSB tYÓDBSB EFDIÈ
EFCJTDPJUPUJQP tHEFGBSJOIBEFUSJHP
NBJTFOBUSJUVSBEP tPWPT
Ingredientes da Massa tQJUBEBEFTBM t3BTQBTEFMJNÍP
100
Ingredientes do Recheio
tHEFBÎÞDBS Torta de Banana
tHEFNBOUFJHBTFNTBM 1PS%BMWB;BOGPSMJO 5SFNEB"MFHSJB
tHEFEBNBTDP
tDBSBNCPMBTHSBOEFTFNBEVSBT 3FOEJNFOUPQPSÎÜFT
DPSUBEBTFNGBUJBT (SBVEFEJmDVMEBEFGÈDJM
tPWPT 5FNQPEFQSFQBSPNJOVUPT
Preparo Ingredientes
1BSBBNBTTB
DPMPRVFUPEPTPTJOHSFEJFO tDPMIFSFT EFTPQB
EFNBOUFJHB
UFT FN VNB GPSNB F NJTUVSF BUÏ GPSNBS tFYÓDBSB EFDIÈ
EFMFJUF
VNBNBTTBIPNPHÐOFB&NVNBTVQFSGÓ
DJF MJTB
BCSB B NBTTB DPN VN SPMP
GPSSF
tYÓDBSBT EFDIÈ
EFGBSJOIBEFUSJHP
tYÓDBSB EFDIÈ
EFBÎÞDBS Torta de Chocolate
VNBGPSNBEFGVOEPSFNPWÓWFMFMFWFËHF
MBEFJSBQPSNJOVUPT&NTFHVJEB
MFWFBP
tDPMIFS EFTPQB
EFGFSNFOUPFNQØ
tCBOBOBT
Branco com
GPSOP QPS BQSPYJNBEBNFOUF NJOVUPT
3FTFSWF1BSBQSFQBSBSPSFDIFJP
FNVNB
t.BOUFJHBBHPTUP QBSBVOUBS
t"ÎÞDBSFDBOFMBFNQØBHPTUP
Mousse
QBOFMB
DPMPRVFPEBNBTDPQBSBDP[JOIBS
FNYÓDBSBT EFDIÈ
EFÈHVBDPNNFUBEF
QBSBQPMWJMIBS
de Menta
1PS3POBMEP3PTTJ
EPBÎÞDBSQPSNJOVUPT3FUJSFEPGPHP
Preparo
EFJYFFTGSJBSFCBUBOPMJRVJEJmDBEPSBUÏPC .JTUVSFUPEPTPTJOHSFEJFOUFT
FYDFUP 3FOEJNFOUPQPSÎÜFT
UFSVNDSFNF3FTFSWF#BUBOBCBUFEFJSB BTCBOBOBT
FDPMPRVFFNVNUBCVMFJ (SBVEFEJmDVMEBEFGÈDJM
PTPWPT
BNBOUFJHBFPBÎÞDBSSFTUBOUFBUÏ SPVOUBEPDPNNBOUFJHB"EJDJPOFBT 5FNQPEFQSFQBSPIPSB
GPSNBSVNDSFNFIPNPHÐOFP"DSFTDFOUF CBOBOBTFNSPEFMBTFNDJNBEBNBT
PDSFNFEFEBNBTDPSFTFSWBEP
NJTUVSBO TB
DPCSJOEPUVEPDPNBÎÞDBSFDBOF Ingredientes da Massa
EPMFWFNFOUFTFNCBUFS%FTQFKFBNJTUVSB MB-FWFBPGPSOPQSFBRVFDJEPQPS tHEFGBSJOIBEFUSJHP
TPCSFBNBTTB
EFDPSFDPNGBUJBTEFDBSBN NJOVUPT tHEFNBOUFJHB
CPMBFMFWFËHFMBEFJSB4JSWBCFNHFMBEP tPWP
tHFNB
tHEFBÎÞDBS
Ingredientes da Mousse
tHEFDIPDPMBUFCSBODPQJDBEP
tNMEFDSFNFEFMFJUF
tNMEFMJDPSEFNFOUB
tDMBSBT
tDPMIFSFT EFTPQB
EFBÎÞDBS
tDPMIFS EFDBGÏ
EFDPSBOUF
BMJNFOUÓDJPWFSEF
tFOWFMPQFEFHFMBUJOBFN
QØJODPMPSFTFNTBCPS
t$IBOUJMJFGPMIBTEFIPSUFMÍ
QBSBEFDPSBS
Preparo
.JTUVSF CFN UPEPT PT JOHSFEJFOUFT EB
NBTTB%FJYFEFTDBOTBSQPSNJOVUPT
F GPSSF VNB GPSNB DPN BSP SFNPWÓWFM
'BÎBGVSPTDPNVNHBSGPFMFWFBNBTTB
QBSB BTTBS FN GPSOP NÏEJP BUÏ EPVSBS
%FJYF FTGSJBS F SFTFSWF 1BSB B NPVTTF
EFSSFUBPDIPDPMBUFCSBODPDPNPDSFNF
EF MFJUF FN CBOIPNBSJB "DSFTDFOUF P
MJDPS EF NFOUB
P DPSBOUF F BT DMBSBT
'PUP4IVUUFSTUPDL
101
TORTAS
MBEFJSBUBNCÏNBPVUSBQBSUFEPDSFNFEF
(SBVEFEJmDVMEBEFGÈDJM DIPDPMBUF "RVFÎB P SFDIFJP FN CBOIP
5FNQPEFQSFQBSPIPSBFNJOVUPT Ingredientes da Massa de Chocolate
tYÓDBSB EFDIÈ
EFDIPDPMBUFFNQØ NBSJB BUÏ mDBS NBMFÈWFM $VCSB P CPMP F
t£EFYÓDBSB EFDIÈ
EFÈHVBGFSWFOUF EFDPSFDPNDBTUBOIBTFNMBTDBTFSBTQBT
Ingredientes da Massa
tF£EFYÓDBSB EFDIÈ
EFGBSJOIBEF EFDIPDPMBUF
tYÓDBSB EFDIÈ
EFGBSJOIBEFUSJHP
tQJUBEBEFTBM USJHP
*Torta de Chocolate
tQJUBEBEFBÎÞDBS tF£EFYÓDBSB EFDIÈ
EFBÎÞDBS
tYÓDBSB EFDIÈ
EFNBOUFJHB tFDPMIFS EFDIÈ
EFCJDBSCPOBUP
tPWP EFTØEJP
tYÓDBSB EFDIÈ
EFØMFP
Ingredientes do Recheio tPWPT
tHEFDIPDPMBUFNFJPBNBSHP
tNMEFDSFNFEFMFJUF
tDPMIFSFT EFDIÈ
EFFTTÐODJB
EFCBVOJMIB
com Nozes
1PS(FHF'SBODP
tDPMIFS EFDIÈ
EFGFSNFOUPFNQØ
Ingredientes da Calda
3FOEJNFOUPQPSÎÜFT
tHEFBÎÞDBS Ingredientes para o Recheio e
Cobertura (SBVEFEJmDVMEBEFGÈDJM
tDPMIFSFT EFTPQB
EFÈHVB
tLHEFDIPDPMBUFNFJPBNBSHP 5FNQPEFQSFQBSPIPSB
tLHEFNBSBDVKÈ
tMJUSPEFDSFNFEFMFJUFGSFTDP
Preparo Ingredientes
.JTUVSF B GBSJOIB DPN P TBM F P BÎÞDBS Preparo tYÓDBSB EFDIÈ
EFMFJUF
'BÎB VN PSJG ÓDJP OP NFJP EB NJTUVSB F 1BSB QSFQBSBS B NBTTB CSBODB
CBUB BT tYÓDBSB EFDIÈ
EFMJDPSEFDBDBV
DPMPRVF B NBOUFJHB .JTUVSF DPN BT DMBSBTFNOFWF
BEJDJPOFBTHFNBT
VNBB tQBDPUFEFCJTDPJUPUJQPDIBNQBHOF
NÍPTBUÏPCUFSVNBGBSPGBHSPTTB+VOUFP VNB
NJTUVSBOEPCFN+VOUFPBÎÞDBSBPT tMBUBEFMFJUFDPOEFOTBEP
PWPFBNBTTFCFN&NCSVMIFBNBTTBFN QPVDPTFNFYBBUÏGPSNBSVNDSFNF#BUB tHEFNBOUFJHB
mMNFQMÈTUJDPFMFWFËHFMBEFJSBQPSBQSP OPMJRVJEJmDBEPSBTDBTUBOIBTDPNBGBSJ tHEFDIPDPMBUFCSBODPEFSSFUJEP
YJNBEBNFOUFNJOVUPT"CSBBNBTTB OIBFJODPSQPSFEFMJDBEBNFOUFËNJTUVSB tYÓDBSBT EFDIÈ
EFOP[FTQJDBEBT
FGPSSFVNBGPSNBSFEPOEBEFDNEF %JWJEBBNBTTBFNGPSNBTSFEPOEBTEF
EJÉNFUSP &TQBMIF GFJKÜFT DSVT TPCSF B DN EF EJÉNFUSP GPSSBEBT DPN QBQFM Preparo
NBTTBFBTTFFNGPSOPNÏEJPQSFBRVF NBOUFJHB VOUBEP DPN NBSHBSJOB "TTF .JTUVSFPMFJUFFPMJDPSEFDBDBVFVNF
DJEP QPS BQSPYJNBEBNFOUF NJOVUPT FN GPSOP NÏEJP QSFBRVFDJEP
EFTFOGPS EFÎBPTCJTDPJUPTUJQPDIBNQBHOF$PN
%FJYF FTGSJBS F SFUJSF PT GFJKÜFT 1BSB P NFFEFJYFFTGSJBS1BSBBNBTTBEFDIP PTCJTDPJUPTVNFEFDJEPT
GPSSFVNBGPS
SFDIFJP
EFSSFUB P DIPDPMBUF FN CBOIP DPMBUF
NJTUVSF B ÈHVB DPN P DIPDPMBUF
NB SFEPOEB EF DFSDB EF DN EF EJÉ
NBSJB
SFUJSFEPGPHPFBDSFTDFOUFPDSF EFJYFFTGSJBSFSFTFSWF+VOUFBGBSJOIBEF NFUSP/BCBUFEFJSB
DPMPRVFPMFJUFDPO
NFEFMFJUF.FYBCFNBUÏRVFPDSFNF USJHP
PBÎÞDBSFPCJDBSCPOBUP"EJDJPOFP EFOTBEPFBNBOUFJHB.FYBCFNBUÏRVF
mRVF IPNPHÐOFP %FTQFKF OB NBTTB KÈ DIPDPMBUFSFTFSWBEPËNJTUVSBEFGBSJOIB TFUPSOFVNDSFNF&NTFHVJEB
KVOUFP
BTTBEBFMFWFËHFMBEFJSBBUÏFOEVSFDFS "DSFTDFOUFPØMFP
BTHFNBTFBFTTÐODJB DIPDPMBUF EFSSFUJEP TFN QBSBS EF CBUFS
1BSB QSFQBSBS B DBMEB
NJTUVSF P BÎÞDBS EFCBVOJMIBUBNCÏNKÈNJTUVSBEPTBOUF &TQBMIFBNJTUVSBTPCSFPTCJTDPJUPT1PS
DPNBÈHVBFMFWFBPGPHPBUÏGFSWFS+VOUF SJPSNFOUF.FYBCFNUPEPTPTJOHSFEJFO ÞMUJNP
QPMWJMIFBTOP[FTFMFWFËHFMBEFJ
BQPMQBEPTNBSBDVKÈTFEFJYFGFSWFSQPS UFTFSFTFSWF#BUBBTDMBSBTFNOFWFDPN SBBUÏPNPNFOUPEFTFSWJS
DFSDB EF NJOVUPT "HVBSEF FTGSJBS F
FTQBMIFTPCSFBUPSUBHFMBEB
102
Torta de Figo com 1SFQBSF B SFDFJUB EB NBTTB CÈTJDB EF
DIPDPMBUF F SFTFSWF 1BSB P SFDIFJP
FOGBSJOIBEB #BUB UPEPT PT JOHSFEJFO
UFT EB DPCFSUVSB OP MJRVJEJmDBEPS &N
*Torta de Leite
5FNQPEFQSFQBSPIPSB DBNBEB EF DIBOUJMJ F
FN TFHVJEB
EFT
QFKF P DSFNF EF DIPDPMBUF .JTUVSF PT
Ingredientes JOHSFEJFOUFTEBDPCFSUVSBFDPMPRVFQPS
tGPMIBTEFNBTTBQIJMP DJNBEPDSFNF-FWFBUPSUBËHFMBEFJSB
tDPMIFSFT EFTPQB
EF BUÏPNPNFOUPEFTFSWJS
NBOUFJHBEFSSFUJEB
tmHPTNBEVSPTFmSNFT Condensado
tHEFBWFMÍ
tDPMIFSFT EFTPQB
EFNFM
t"ÎÞDBS QBSBQPMWJMIBS
*Torta de Cream 1PS(FHF'SBODP
3FOEJNFOUPQPSÎÜFT
(SBVEFEJmDVMEBEFGÈDJM
Preparo 5FNQPEFQSFQBSPIPSB
'PSSFVNSFGSBUÈSJPDPNBTGPMIBTEF
NBTTBQIJMPQJODFMBEBTDPNBNBOUFJHB
Cheese e Morango Ingredientes
1PS+VSBOEZS"ĉPOTP
F BTTF FN GPSOP QSFBRVFDJEP BUÏ EPV tMBUBEFMFJUFDPOEFOTBEP
SBS 5SJUVSF BT BWFMÍT F NJTUVSFBT DPN 3FOEJNFOUPQPSÎÜFT tDPMIFS EFTPQB
EFGBSJOIBEFUSJHP
PNFM$PSUFPmHPFNGBUJBTEF
DN tDPMIFSFT EFTPQB
EFBÎÞDBS
(SBVEFEJmDVMEBEFGÈDJM
1BSBNPOUBS
DPMPRVFBGBSPGBEFBWFMÍT tDPMIFS EFTPQB
EFNBOUFJHB
5FNQPEFQSFQBSPIPSBFNJOVUPT
F NFM TPCSF B NBTTB BTTBEB
BSSVNF BT tDPMIFS EFDIÈ
EFGFSNFOUPFNQØ
GBUJBTEFmHPQPSDJNBFTBMQJRVFBÎÞDBS tHEFDPDPGSFTDPSBMBEP
Ingredientes da Massa
tHEFGBSJOIBEFUSJHP
Preparo
*Torta de Chocolate
tHEFNBOUFJHBTFNTBMHFMBEB
#BUBUPEPTPTJOHSFEJFOUFTOPMJRVJEJmDB
tEFYÓDBSB EFDIÈ
EFBÎÞDBS
EPS
FYDFUPPDPDPGSFTDPSBMBEP$PMPRVF
tHFNBT
PT JOHSFEJFOUFT CBUJEPT FN VNB WBTJMIB
tDPMIFS EFDIÈ
EFFTTÐODJBEFCBVOJMIB
NJTUVSF P DPDP F
QPS ÞMUJNP
EFTQFKF B
t3BTQBTEFMJNÍP
NBTTB FN VNB GPSNB VOUBEB DPN NBS
Diplomata tDPMIFS EFTPQB
EFÈHVB
tFDPMIFS EFDIÈ
EF
HBSJOBFQPMWJMIBEBDPNGBSJOIBEFUSJHP
-FWF B UPSUB BP GPSOP QSFBRVFDJEP QPS
GFSNFOUPFNQØ
3FOEJNFOUPQPSÎÜFT BQSPYJNBEBNFOUFNJOVUPT
t.BSHBSJOB QBSBVOUBS
5FNQPEFQSFQBSPIPSBT
Ingredientes do Recheio
Ingredientes da Massa tYÓDBSBT EFDIÈ
EFNPSBOHP
tSFDFJUBEFQÍPEFMØEFDIPDPMBUF
EFTVBQSFGFSÐODJB Ingredientes da Cobertura
tMBUBEFDSFNFEFMFJUF
Ingredientes do Recheio tPWPT
tHEFDIPDPMBUFBPMFJUFQJDBEP tHEFDSFBNDIFFTF
tMBUBEFDSFNFEFMFJUF tEFYÓDBSB EFDIÈ
EFBÎÞDBS
tYÓDBSB EFDIÈ
EFDIBOUJMJ tDPMIFSFT EFTPQB
EFMJDPSEF
tDPMIFS EFTPQB
EFHFMBUJOBFNQØ GSVUBTTJMWFTUSFT
JODPMPSFTFNTBCPS t.PSBOHPTDPSUBEPTBPNFJPBHPTUP
QBSBEFDPSBS
Ingredientes da Cobertura
tHEFDIPDPMBUFBPMFJUFQJDBEP Preparo
'PUP4IVUUFSTUPDL
103
TORTAS
tHEFGBSJOIBEFUSJHP
'PUP4IVUUFSTUPDL
DPNGFSNFOUP
Preparo
6OUFMFWFNFOUFGPSNBTSFEPOEBTEF
DNEFEJÉNFUSPFGPSSFPGVOEPDPNQBQFM
NBOUFJHB1JRVFBTDBTUBOIBTFNQFEBÎPT
HSBOEFTFDPSUFNFUBEFEBQPSÎÍPEFDIP
DPMBUF
DFSUJmDBOEPTF EF RVF PT QFEBÎPT
FTUÍPEPNFTNPUBNBOIP6TFVNBUFTPV
SBQBSBGB[FSQFEBÎPTEPNFTNPUBNBOIP
DPNPTEBNBTDPTFSFTFSWFPT%FSSFUBP
SFTUBOUF EP DIPDPMBUF CSBODP F B NBOUFJ
HBFNCBOIPNBSJB3FUJSFEPGPHPFBEJ
DJPOFBFTTÐODJBEFCBVOJMIB#BUBPTPWPT
FPBÎÞDBSFNVNBUJHFMBBUÏFOHSPTTBSF
DMBSFBSF
EFQPJT
DPMPRVFBNJTUVSBEFDIP
DPMBUFEFSSFUJEP
CBUFOEPDPOTUBOUFNFOUF
1FOFJSFBGBSJOIBTPCSFBNJTUVSBFNFYB
BPTQPVDPT"EJDJPOFBTDBTUBOIBT
PDIP
DPMBUFCSBODPDPSUBEPFPTEBNBTDPTDPS
UBEPT$PMPRVFBNBTTBOBTGPSNBTQSFQB
SBEBTFBTTFQPSDFSDBEFNJOVUPTPVBUÏ
PUPQPmDBSmSNFFDSPDBOUF%FJYFFTGSJBS
OBTGPSNBTBOUFTDPSUBSBTUPSUBT
Torta de Maçã
1PS%BMWB;BOGPSMJO 5SFNEB"MFHSJB
3FOEJNFOUPQPSÎÜFT
FNJTUVSFBTDPNPBÎÞDBSFPSVN
+VOUFBTVWBTQBTTBTTFNTFNFOUFTFB
DBOFMBFNQØ$PMPRVFPSFDIFJPTPCSF
*Torta de Maracujá
BUPSUB
DVCSBDPNUJSBTEFNBTTBF
(SBVEFEJmDVMEBEFGÈDJM QJODFMFPPWPCBUJEP-FWFQBSBBTTBS 1PS'MBWJBOF"MNFJEB
5FNQPEFQSFQBSPIPSBFNJOVUPT FNGPSOPRVFOUFQPSIPSB%FQPJT
EFBTTBEBFGSJB
QPMWJMIFPBÎÞDBSFB 3FOEJNFOUPQPSÎÜFT
Ingredientes da Massa DBOFMB4JSWBFNTFHVJEB (SBVEFEJmDVMEBEFGÈDJM
tHEFGBSJOIBEFUSJHP 5FNQPEFQSFQBSPNJOVUPT
tHEFNBOUFJHB
tHEFBÎÞDBS
tPWPT
tDPMIFS EFDIÈ
EFSBTQBTEFMJNÍP
t.BOUFJHB QBSBVOUBS
Ingredientes do Recheio
tNBÎÍT
Macadâmia Ingredientes da Cobertura
tYÓDBSB EFDIÈ
EFÈHVB
1PS%ÏCPSB$PSEFJSP
tHEFBÎÞDBS tYÓDBSB EFDIÈ
EFTVDP
tDPMIFS EFTPQB
EFSVN 3FOEJNFOUPQPSÎÜFT DPODFOUSBEPEFNBSBDVKÈ
tDPMIFS EFDIÈ
EFDBOFMBFNQØ (SBVEFEJmDVMEBEFGÈDJM tYÓDBSB EFDIÈ
EFBÎÞDBS
tPWPCBUJEP 5FNQPEFQSFQBSPIPSB tFOWFMPQFEFHFMBUJOBFNQØ
tYÓDBSB EFDIÈ
EFVWBQBTTB TFNTBCPSFJODPMPS
Ingredientes tDPMIFS EFTPQB
EF
Preparo tHEFDBTUBOIBUJQPNBDBEÉNJB TFNFOUFTEFNBSBDVKÈ
.JTUVSFUPEPTPTJOHSFEJFOUFTEB tHEFDIPDPMBUFCSBODPQJDBEP
NBTTBDPNBQPOUBEPTEFEPTBUÏRVF tHEFEBNBTDPTFDP Preparo
GJRVFNBDJBFBCSBBFNTVQFSG ÓDJF tHEFNBOUFJHBTFNTBM .JTUVSFPTCJTDPJUPTDPNBNBSHBSJOBF
FOGBSJOIBEB6OUFVNBGPSNBDPN tDPMIFS EFDIÈ
EFFTTÐODJB GPSSFVNBBTTBEFJSBEFGVOEPGBMTP-FWF
NBOUFJHBFDPMPRVFBNBTTB
MFWBOUBO EFCBVOJMIB QBSBBTTBSFNGPSOPQSFBRVFDJEPQPS
EPBTCPSEBT1BSBPSFDIFJP
EFTDBT tPWPT NJOVUPTPVBUÏRVFmRVFEPVSBEP3FUJSF
RVFBTNBÎÍT
DPSUFBTFNGBUJBTGJOBT tHEFBÎÞDBSNBTDBWP EPGPSOPFSFTFSWF1BSBGB[FSBDPCFSUV
104
SB
IJESBUFBHFMBUJOBDPNBÈHVBFPTVDP QBSUFEPDSFNFEFNBOUFJHBFEJTQPOIB tHEFBÎÞDBS
F MFWF QBSB P CBOIPNBSJB PV NJDSP BMHVOTNPSBOHPT%FDPSFDPNDIBOUJMJF tHEFDIPDPMBUFFNQØ
POEBTBUÏmDBSEJTTPMWJEB+VOUFPBÎÞDBS
QFEBÎPTEFNPSBOHPFMFWFËHFMBEFJSBBUÏ tQJUBEBEFTBM
DPMPRVFBTTFNFOUFTEFNBSBDVKÈ
FTQFSF PNPNFOUPEFTFSWJS tHEFNBOUFJHBTFNTBM
BNPSOBSFEFTQFKFBDPCFSUVSBQPSDJNB FNUFNQFSBUVSBBNCJFOUF
*Torta de Nozes
EBUPSUB4JSWBFNTFHVJEB tPWP
*Torta de Morango
Ingredientes do Recheio
tHEFQBÎPDBBNBTTBEB
tHEFBÎÞDBS
1PS%BMWB;BOGPSMJO 5SFNEB"MFHSJB
tHEFDSFNFEFMFJUFGSFTDP
tPWPT
1PS(FHF'SBODP 3FOEJNFOUPQPSÎÜFT tQÏTEFNPMFRVFNPÓEPT
(SBVEFEJmDVMEBEFGÈDJM t$BMEBEFDBSBNFMPQSPOUBBHPTUP
3FOEJNFOUPQPSÎÜFT 5FNQPEFQSFQBSPIPSBT
(SBVEFEJmDVMEBEFGÈDJM Preparo
5FNQPEFQSFQBSPIPSBT Ingredientes 1BSBBNBTTB
FNVNBCBODBEB
DPMPRVF
tYÓDBSBT EFDIÈ
EFBÎÞDBS PT JOHSFEJFOUFT TFDPT
NJTUVSF
KVOUF B
Ingredientes da Massa tPWPT NBOUFJHB F GBÎB VNB GBSPGB "CSB VN
tYÓDBSB EFDIÈ
EFGBSJOIBEFUSJHP tYÓDBSBT EFDIÈ
EFOP[FTNPÓEBT PSJG ÓDJP OB NBTTB
BDSFTDFOUF P PWP
tYÓDBSB EFDIÈ
EFBÎÞDBS tYÓDBSBT EFDIÈ
EFGBSJOIBEFSPTDB JODPSQPSFPËNBTTBFTPWFBUÏmDBSIP
tDPMIFS EFTPQB
EFNBOUFJHB tDPQP BNFSJDBOP
EFDPOIBRVF NPHÐOFB %FJYF EFTDBOTBS QPS IPSB
tPWPT t(FMFJBEFTVBQSFGFSÐODJBBHPTUP OBHFMBEFJSBFGPSSFVNBGPSNBEFGVOEP
t.BSHBSJOBFGBSJOIBEFSPTDB SFNPWÓWFMDPNBNBTTB1BSBPSFDIFJP
Ingredientes do Recheio QBSBVOUBSFQPMWJMIBS
DPMPRVF FN VN SFDJQJFOUF B QBÎPDB
tDPMIFSFT EFTPQB
EFNBOUFJHB BNBTTBEB
KVOUF P BÎÞDBS "EJDJPOF P
tYÓDBSB EFDIÈ
EFBÎÞDBS Demais ingredientes DSFNF EF MFJUF
PT PWPT F NJTUVSF CFN
tHEFNPSBOHPT tDPMIFSFT EFTPQB
EFBÎÞDBS $PMPRVF P SFDIFJP OB GPSNB F MFWF BP
tYÓDBSB EFDIÈ
EFDIBOUJMJ tDMBSBT GPSOP%FTFOGPSNFBUPSUBBJOEBNPSOB
tPWPT t/P[FTNPÓEBTBHPTUP QBSBEFDPSBS
FFOGFJUFBDPNPQÏEFNPMFRVFFDBM
tDPMIFS EFTPQB
EFMJDPSEFNPSBO da de caramelo.
HP Preparo
t4VDPEFMJNÜFT #BUBBTDMBSBTFNOFWF
KVOUFBTHFNBTF
*Torta de Pêssego
tYÓDBSB EFDIÈ
EFMJDPSEFTVBQSFGÐ PBÎÞDBS
BDSFTDFOUFBTOP[FT
BGBSJOIB
rencia EF SPTDB F DPOUJOVF CBUFOEP %FTQFKF
B NBTTB FN GPSNBT JHVBJT
VOUBEBT F
Preparo QPMWJMIBEBT DPN GBSJOIB EF SPTDB
MF
1BSB GB[FS B NBTTB
CBUB PT PWPT DPN P WBOEPQBSBBTTBSFNGPSOPNÏEJPQPS
BÎÞDBS F MFWF BP GPHP FN CBOIPNBSJB
NJOVUPT3FUJSFEPGPSOP
VNFEFÎBDPN
NJTUVSBOEPBUÏRVFmRVFNPSOPFWPMV DPOIBRVFFVOBBTQBSUFTDPNHFMFJB Rápida
NPTP +VOUF B NBOUFJHB EFSSFUJEB NPS #BUB BT DMBSBT BUÏ RVF FTUFKBN mSNFT F 1PS"OB1BVMB(.BSUJOT
OB
SFUJSF EP GPHP
BDSFTDFOUF B GBSJOIB KVOUFPBÎÞDBS
GPSNBOEPVNNFSFOHVF )VCCVC#VĉFU
*Torta de Paçoca
FOGBSJOIBEB F MFWF BP GPSOP QSÏ BRVF 5FNQPEFQSFQBSPNJOVUPT
DJEP QPS NJOVUPT 3FUJSF EP GPSOP
EFTFOGPSNF
EFJYFFTGSJBSFDPSUFPCPMP Ingredientes
BP NFJP 3FTFSWF 1BSB P SFDIFJP
CBUB tMBUBEFMFJUFDPOEFOTBEP
B NBOUFJHB BUÏ GPSNBS VN DSFNF +VOUF tMBUB NFTNBNFEJEB
EFMFJUF
BTHFNBTFPMJDPSFCBUBQPSNJOVUPT 1PS%ÏCPSB$PSEFJSP tHFNB
3FTFSWF$PMPRVFPTNPSBOHPTEFNPMIP tDPMIFS EFTPQB
EFBNJEPEFNJMIP
OP TVDP EF MJNÍP DPN P BÎÞDBS QPS 3FOEJNFOUPQPSÎÜFT tMBUBEFDSFNFEFMFJUFTFNTPSP
NJOVUPT 6NFEFÎB VNB QBSUF EB UPSUB (SBVEFEJmDVMEBEFGÈDJM tHEFCJTDPJUPDIBNQBOIF
DPNPMJDPSFFTQBMIFNFUBEFEPDSFNF 5FNQPEFQSFQBSPIPSB tHEFQÐTTFHPFNDBMEB
EFNBOUFJHB%JTQPOIBQPSDJNBPTNP
SBOHPTCFNFTDPSSJEPTFDPMPRVFBPVUSB Ingredientes da Massa Preparo
QBSUFEBUPSUB&TQBMIFQPSDJNBBPVUSB tHEFGBSJOIBEFUSJHP $PMPRVFOPMJRVJEJmDBEPSPMFJUFDPOEFO
105
TORTAS
Ingredientes
TBEP
PMFJUF
BHFNBFPBNJEPEFNJMIPF
CBUBCFN&NTFHVJEB
MFWFBPGPHP
NF tFYÓDBSB EFDIÈ
EFCJTDPJUPUJQP Torta em Camadas
YFOEPTFNQSF
BUÏRVFFOHSPTTF3FUJSFEP NBJTFOBUSJUVSBEP 1PS(FHF'SBODP
GPHP
EFJYFBNPSOBSFBEJDJPOFPDSFNFEF tDPMIFSFT EFTPQB
EFNBOUFJHB
MFJUF 1BSUB QBSB B NPOUBHFN
DPMPDBOEP tYÓDBSB EFDBGÏ
EFSVN 3FOEJNFOUPQPSÎÜFT
FNVNSFGSBUÈSJP
PTCJTDPJUPTDIBNQBH tMJUSPEFTPSWFUFEF (SBVEFEJmDVMEBEFGÈDJM
OF
SFHBOEP DPN B DBMEB EPT QÐTTFHPT F DIPDPMBUFBNPMFDJEP 5FNQPEFQSFQBSPIPSB
DPCSJOEPDPNPDSFNF$PMPRVFQÐTTFHPT tYÓDBSB EFDIÈ
EFDIPDPMBUF
QJDBEPTQPSDJNBFMFWFËHFMBEFJSBQPS ao leite ralado Ingredientes
IPSBT4JSWBFNTFHVJEB tMBUBEFMFJUFDPOEFOTBEP
Preparo tYÓDBSB EFDIÈ
EFDIPDPMBUFFNQØ
*Torta de Pêssego
.JTUVSF P CJTDPJUP F B NBOUFJHB BUÏ RVF tHEFNBOUFJHB
GPSNF VNB NBTTB IPNPHÐOFB $PN B tDPMIFS EFTPQB
EFFTTÐODJB
NBTTB
GPSSFPGVOEPEFVNBGPSNBSFEPO EFCBVOJMIB
EBEFBSPSFNPWÓWFMEFBQSPYJNBEBNFOUF tQBDPUFEFCJTDPJUPUJQPNBJTFOB
DNEFEJÉNFUSP3FTFSWF$PMPRVFOB TBCPSDIPDPMBUF
tYÓDBSBT EFDIÈ
EFSBTQBT
Rápida CBUFEFJSBPSVN
PTPSWFUFBNPMFDJEPFP
DIPDPMBUF&TQBMIFPDSFNFTPCSFBNBTTB EFDIPDPMBUF
1PS"OB1BVMB(.BSUJOT FMFWFBUPSUBBPGSFF[FSBUÏFOEVSFDFS
)VCCVC#VĉFU
Preparo
*Torta Fácil
tMBUBEFDSFNFEFMFJUFTFNTPSP
tHEFCJTDPJUPDIBNQBOIF Ingredientes
tHEFQÐTTFHPFNDBMEB tQBDPUFEFCJTDPJUPUJQP
NBJTFOBUSJUVSBEPT
Preparo tDPMIFS EFTPQB
EFNBOUFJHB
$PMPRVF OP MJRVJEJGJDBEPS P MFJUF DPO tMBUBEFMFJUFDPOEFOTBEP 1PS(FHF'SBODP
EFOTBEP
P MFJUF
B HFNB F P BNJEP EF tMBUBT NFTNBNFEJEB
EFMFJUF
NJMIP F CBUB CFN &N TFHVJEB
MFWF tDPMIFSFT EFTPQB
EFBNJEPEFNJMIP 3FOEJNFOUPQPSÎÜFT
BPGPHP
NFYFOEPTFNQSF
BUÏRVFFO tYÓDBSB EFDIÈ
EFDIPDPMBUFNFJP (SBVEFEJmDVMEBEFGÈDJM
HSPTTF 3FUJSF EP GPHP
EFJYF BNPSOBS BNBSHPQJDBEP 5FNQPEFQSFQBSPNJOVUPT
FBEJDJPOFPDSFNFEFMFJUF1BSUBQBSB tMBUBEFDSFNFEFMFJUF
B NPOUBHFN
DPMPDBOEP FN VN SFGSB t3BTQBTEFDIPDPMBUFCSBODP Ingredientes da Massa
UÈSJP
PTCJTDPJUPTDIBNQBHOF
SFHBOEP QBSBEFDPSBS
tFYÓDBSBT EFDIÈ
EFGBSJOIB
DPN B DBMEB EPT QÐTTFHPT F DPCSJOEP EFUSJHP
DPN P DSFNF $PMPRVF QÐTTFHPT QJDB Preparo tDPMIFSFT EFTPQB
EFBÎÞDBS
EPT QPS DJNB F MFWF Ë HFMBEFJSB QPS .JTUVSFPCJTDPJUPUJQPNBJTFOBFBNBOUFJHB
tDPMIFS EFTPQB
EFNBOUFJHB
IPSBT4JSWBFNTFHVJEB BUÏGPSNBSVNBNBTTBIPNPHÐOFB$PNB
tHFNBT
NBTTB
GPSSFPGVOEPEFVNBGPSNBSFEPOEB
tDPMIFS EFTPQB
EFFTTÐODJB
*Torta de Sorvete
DPN BSP SFNPWÓWFM EF BQSPYJNBEBNFOUF
EF DN EF EJÉNFUSP 3FTFSWF &N VNB EFCBVOJMIB
QBOFMB
DPMPRVFPMFJUFDPOEFOTBEP
PMFJUF
FPBNJEPEFNJMIP-FWFBNJTUVSBBPGPHP
Ingredientes do Recheio
NFYFOEP TFNQSF
BUÏ RVF FOHSPTTF &N tHEFDIPDPMBUFBPMFJUFEFSSFUJEP
1PS(FHF'SBODP TFHVJEB
SFUJSF EP GPHP
KVOUF P DIPDPMBUF tMBUBEFDSFNFEFMFJUF
F P DSFNF EF MFJUF F NFYB CFN $PMPRVF
3FOEJNFOUPQPSÎÜFT P DSFNF TPCSF B NBTTB F MFWF B UPSUB Ë Ingredientes da Cobertura
(SBVEFEJmDVMEBEFGÈDJM HFMBEFJSBBUÏPNPNFOUPEFTFSWJS%FDPSF tYÓDBSBT EFDIÈ
EFDIBOUJMJ
5FNQPEFQSFQBSPIPSB DPNSBTQBTEFDIPDPMBUF t$FSFKBTBHPTUP QBSBEFDPSBS
106
Preparo
&NVNBUJHFMB
NJTUVSFCFNUPEPTPTJO
tDPMIFSFT EFTPQB
EFDIPDPMBUF
FNQØ Torta Folhada
HSFEJFOUFTEBNBTTB&OUÍP
DPNBNBT
TB
GPSSFBVNBGPSNBEFBSPSFNPWÓWFM Ingredientes do Recheio com Chocolate
F MFWF BP GPSOP QSFBRVFDJEP QPS NJ tHEFDIPDPMBUFNFJPBNBSHP 1PS(FHF'SBODP
OVUPT3FUJSFFSFTFSWF.JTUVSFUPEPTPT tMBUBEFDSFNFEFMFJUFTFNTPSP
JOHSFEJFOUFTEPSFDIFJPFDPMPRVFTPCSF tDPMIFS EFTPQB
EFHFMBUJOBFN 3FOEJNFOUPQPSÎÜFT
BNBTTBEBUPSUBKÈGSJB&TQBMIFBDPCFS QØIJESBUBEB (SBVEFEJmDVMEBEFGÈDJM
UVSBFEFDPSFDPNBTDFSFKBT-FWFËHFMB tDPMIFSFT EFTPQB
EFMJDPSEFDBDBV 5FNQPEFQSFQBSPIPSBT
EFJSBQPSIPSBFTJSWB tNMEFDIBOUJMJCBUJEPFNQPOUPmSNF
Ingredientes
*Torta Fácil
Preparo tHEFNBTTBGPMIBEBQSPOUB
.JTUVSFPCJTDPJUPUSJUVSBEPDPNBNBO tMBUBEFCSJHBEFJSPQSPOUP
UFJHBFPDIPDPMBUFFNQØBUÏRVFGPSNF tMBUBEFDSFNFEFMFJUF
VNB NBTTB IPNPHÐOFB 'PSSF P GVOEP tYÓDBSBT EFDIÈ
EFDIBOUJMJ
FBTMBUFSBJTEFVNBBTTBEFJSBEFGVOEP tYÓDBSB EFDIÈ
EFDFSFKBFNDBMEB
de Chocolate SFNPWÓWFMFMFWFQBSBHFMBS&NTFHVJEB
QSFQBSF B NPVTTF EF DIPDPMBUF
EFSSF Preparo
"CSBBNBTTBGPMIBEBFDPSUFBFNRVB
1PS&MBJOF1JHJOJ UFOEPPDIPDPMBUFFNCBOIPNBSJBFSF
TFSWBOEP #BUB OP MJRVJEJmDBEPS P DSF USP QBSUFT JHVBJT -FWFBT BP GPSOP QSÏ
3FOEJNFOUPQPSÎÜFT NFEFMFJUFDPNBHFMBUJOBFBDSFTDFOUF BRVFDJEP FN VNB GPSNB VOUBEB QPS
(SBVEFEJmDVMEBEFGÈDJM PMJDPSEFDBDBV.JTUVSFUPEPTPTJOHSF BQSPYJNBEBNFOUFNJOVUPT.JTUVSFP
5FNQPEFQSFQBSPIPSBFNJOVUPT EJFOUFTBPDIPDPMBUFEFSSFUJEPF
EFQPJT
CSJHBEFJSP QSPOUP DPN P DSFNF EF MFJUF
BDSFTDFOUF P DIBOUJMJ
NFYFOEP EFMJDB F SFTFSWF 1BSB NPOUBS B UPSUB
DPMPRVF
Ingredientes da Torta EBNFOUF%FQPJT
DPMPRVFBNPVTTFOB VNBEBTQBSUFTEBNBTTBGPMIBEBFNVNB
tQBDPUFEFCJTDPJUPUJQP GPSNBFWPMUFËHFMBEFJSB
EFQPJTEFCFN USBWFTTBF
QPSDJNB
FTQBMIFNFUBEFEP
NBJTFOBNPÓEP mSNF%FDPSFDPNCPNCPOTPVSBTQBT CSJHBEFJSPDPNPDSFNFEFMFJUF&NTF
tHEFNBOUFJHBTFNTBM EFDIPDPMBUFFDFSFKBT HVJEB
DVCSB DPN PVUSB QBSUF EF NBTTB
BTTBEB "EJDJPOF NFUBEF EP DIBOUJMJ F
VNB QBSUF EF NBTTB "DSFTDFOUF P SFT
UBOUF EP DSFNF EF DIPDPMBUF
B ÞMUJNB
QBSUFEFNBTTBF
QPSDJNB
PSFTUBOUFEP
DIBOUJMJ%FDPSFDPNBTDFSFKBT
3FOEJNFOUPQPSÎÜFT
(SBVEFEJmDVMEBEFGÈDJM
5FNQPEFQSFQBSPNJOVUPT
Ingredientes da Massa
tQBDPUFEFCJTDPJUPUJQPNBJTFOB
tHEFNBOUFJHB
tDPMIFSFT EFTPQB
EF
DIPDPMBUFFNQØ
tQJUBEBEFDBOFMBFNQØ
Ingredientes do Recheio
tMBUBEFMFJUFDPOEFOTBEP
tHEFDSFNFEFMFJUF
'PUP4IVUUFSTUPDL
CBUJEPFNQPOUPEFDIBOUJMJ
tDPMIFSFT EFTPQB
EFDBGÏFN
107
TORTAS
QØTPMÞWFM tHEFCJTDPJUPUJQPNBJTFOB 3FOEJNFOUPQPSÎÜFT
tQBDPUFEFHFMBUJOBFNQØJODPMPSF tHEFDIPDPMBUFNFJPBNBSHP (SBVEFEJmDVMEBEFGÈDJM
TFNTBCPSEJTTPMWJEBFNYÓDBSB tMBUBEFDSFNFEFMFJUF 5FNQPEFQSFQBSPIPSBFNJOVUPT
EFDIÈ
EFÈHVB tDPMIFS EFTPCSFNFTB
EFNBSHBSJOB
tHEFCJTDPJUPDPNDPCFSUVSB Ingredientes
Ingredientes da Cobertura EFDIPDPMBUF tSFDFJUBEFQÍPEFMØEFDIPDPMBUF
tHEFDIPDPMBUFNFJPBNBSHP EFTVBQSFGFSÐODJB
tHEFDIPDPMBUFBPMFJUF Preparo tMBUBEFMFJUFDPOEFOTBEP
tHEFDSFNFEFMFJUF /B CBUFEFJSB
NJTUVSF B NBSHBSJOB F P tDPMIFSFT EFTPQB
EFDIPDPMBUFFN
tNMEFMJDPSEFDBGÏ BÎÞDBSBUÏPCUFSVNDSFNFDMBSPFMFWF QØ
.JTUVSF P MFJUF DPOEFOTBEP EFMJDBEB tMBUBEFDSFNFEFMFJUFTFNTPSP
*OHSFEJFOUFTEB%FDPSBÎÍP NFOUF#BUBPDSFNFEFMFJUFFNQPOUPEF tDPMIFS EFTPQB
EFHFMBUJOBFNQØ
tHEFDIBOUJMJ DIBOUJMJFJODPSQPSFEFMJDBEBNFOUFËNJT JODPMPSFTFNTBCPS
t$BOFMBFNQØBHPTUP UVSBBOUFSJPS$PNPCJTDPJUPUJQPNBJTF tDPMIFS EFTPQB
EFMJDPSEFDBDBV
OB
GPSSFPGVOEPEFVNBGPSNBEFDN tYÓDBSBT EFDIÈ
EFDIBOUJMJCBUJEPFN
Preparo EF EJÉNFUSP EF BSP SFNPWÓWFM $PMPRVF QPOUPEFDMBSBFNOFWF
1BSBBNBTTB
CBUBPTCJTDPJUPTOPMJRVJEJ NFUBEFEPDSFNFF
QPSDJNB
EFTQFKFP t$IPDPMBUFFNMBTDBT QBSBEFDPSBS
*Torta Holandesa
1PS(FHF'SBODP
3FOEJNFOUPQPSÎÜFT
(SBVEFEJmDVMEBEFNÏEJP
5FNQPEFQSFQBSPIPSB
Ingredientes
tYÓDBSBT EFDIÈ
EFNBSHBSJOBQBSB
VTPDVMJOÈSJP
tFYÓDBSB EFDIÈ
EFBÎÞDBS
tMBUBEFMFJUFDPOEFOTBEP
tYÓDBSBT EFDIÈ
EFDSFNFEF
'PUP4IVUUFSTUPDL
MFJUFGSFTDP
tDPMIFS EFTPQB
EFFTTÐODJB
EFCBVOJMIB
108
Torta Mousse de tYÓDBSB EFDIÈ
EFNBSHBSJOBTFNTBM
tHEFDIPDPMBUFNFJP
Ingredientes
tDPMIFS EFTPQB
EFFTTÐODJBEFBWFMÍT
tYÓDBSB EFDIÈ
EFMFJUF
Torta Mousse
tSFDFJUBEFQÍPEFMØEFDIPDPMBUF
tMBUBEFDSFNFEFMFJUFTFNTPSP
tYÓDBSB EFDIÈ
EFNBSHBSJOBTFNTBM
tEFYÓDBSB EFDIÈ
EFBWFMÍUSJUVSBEB
de Chocolate
tHEFDIPDPMBUFCSBODPQJDBEP
tYÓDBSBT EFDIÈ
EFDIBOUJMJCBUJEPFN Ingredientes da Mousse
com Ameixa
1PS%BMWB;BOGPSMJO 5SFNEB"MFHSJB
QPOUPEFDMBSBFNOFWF tFOWFMPQFEFHFMBUJOBFNQØJODPMPS
tDPMIFS EFTPQB
EFHFMBUJOBFNQØ TFNTBCPS 3FOEJNFOUPQPSÎÜFT
JODPMPSTFNTBCPS tYÓDBSB EFDIÈ
EFMFJUF (SBVEFEJmDVMEBEFNÏEJP
t3BTQBTEFDIPDPMBUFCSBODPFDFSFKBT tMBUBEFMFJUFDPOEFOTBEP 5FNQPEFQSFQBSPIPSBT
QBSBEFDPSBS
tYÓDBSB EFDIÈ
EFDSFNFEFMFJUF Ingredientes da Massa
tHEFDIPDPMBUFNFJPBNBSHP tPWPT
Preparo derretido tYÓDBSBT EFDIÈ
EFBÎÞDBS
1SFQBSFBSFDFJUBEBNBTTBCÈTJDBEFDIP tHEFDIPDPMBUFBPMFJUFEFSSFUJEP tYÓDBSB EFDIÈ
EFMFJUFRVFOUF
DPMBUFFSFTFSWF-FWFPDSFNFEFMFJUFBP tNMEFDIBOUJMJ tYÓDBSBT EFDIÈ
EFGBSJOIBEFUSJHP
GPHP QBSB BRVFDFS "QØT EFTMJHBS P GPHP
t3BTQBTEFDIPDPMBUFFBWFMÍ EFDPSBS
tQJUBEBEFTBM
BDSFTDFOUFPDIPDPMBUFCSBODPFNFYBCFN tDPMIFS EFTPQB
EFGFSNFOUPFNQØ
BUÏmRVFIPNPHÐOFP&TQFSFPDSFNFFT Preparo t.BOUFJHB QBSBVOUBS
109
TORTAS
Preparo
Torta Mousse .JTUVSF P CJTDPJUP UJQP NBJTFOB USJUV Torta Prática
Floresta Negra SBEP
P DIPDPMBUF F P DPDP SBMBEP 1BSB
NPOUBSBUPSUB
GPSSFDPNBGBSPGBEFCJT de Banana
1PS&MBJOF1JHJOJ DPJUP P GVOEP VNB GPSNB SFEPOEB DPN 1PS%BMWB;BOGPSMJO 5SFNEB"MFHSJB
*Torta Nostalgia
t3BTQBTEFDIPDPMBUFFDFSFKBT tDPMIFS EFTPQB
EFNBSHBSJOB
QBSBEFDPSBS
t$BOFMBFNQØFBÎÞDBSBHPTUP
Preparo Preparo
1SFQBSFVNBNBTTBCÈTJDBEFDIPDPMBUFF .JTUVSF FN VNB UJHFMB B GBSJOIB EF
SFTFSWF#BUBOPMJRVJEJmDBEPSPDSFNFEF 1PS(FHF'SBODP USJHPDPNPBÎÞDBSFPGFSNFOUP$PSUFBT
MFJUFFBHFMBUJOBKÈIJESBUBEB&NTFHVJEB
CBOBOBTFNGBUJBTFNJTUVSFËTHPUBTEFMJ
EFSSFUBPDIPDPMBUFFBEJDJPOFËNJTUVSB 3FOEJNFOUPQPSÎÜFT NÍP$PMPRVFBNBTTBFNGPSNBEFWJESP
EFDSFNFEFMFJUF"DSFTDFOUFBDBMEBEF (SBVEFEJmDVMEBEFGÈDJM FBMUFSOFDBNBEBTEFCBOBOBTFCPMJOIBT
DFSFKBFPDIBOUJMJCBUJEP
NFYFOEPEFMJ 5FNQPEFQSFQBSPIPSB EFNBSHBSJOB'JOBMJ[FQPMWJMIBOEPDBOFMB
DBEBNFOUF1BSBNPOUBSBUPSUB
DPMPRVF FBÎÞDBS"TTFBUPSUBFNGPSOPNÏEJPQPS
VNB DBNBEB EP CPMP EF DIPDPMBUF EF Ingredientes NJOVUPTFTJSWBFNTFHVJEB
BQSPYJNBOEBNFOUF DN EF FTQFTTV tHEFDIPDPMBUFFNQØ
SBFNVNBGPSNBEFGVOEPSFNPWÓWFMF tQBDPUFEFCJTDPJUPUJQP
*Torta Pavê de
SFHVF DPN B DBMEB EF DFSFKB %FTQFKF B NBJTFOBUSJUVSBEP
NPVTTF nPSFTUB OFHSB QPS DJNB -FWF B tYÓDBSB EFDIÈ
EFBÎÞDBS
UPSUB Ë HFMBEFJSB BUÏ FOEVSFDFS %FDPSF tDPMIFS EFTPQB
EFSVN
DPNSBTQBTEFDIPDPMBUFFDFSFKBT tYÓDBSB EFDIÈ
EFNBOUFJHB
tYÓDBSBT EFDIÈ
EFDIBOUJMJ
t/P[FT
DFSFKBTFmPTEFPWPT
Salada de Frutas
*Torta Napolitana
QBSBEFDPSBS
1PS%BMWB;BOGPSMJO 5SFNEB"MFHSJB
Preparo
.JTUVSF FN VNB USBWFTTB P DIPDPMBUF 3FOEJNFOUPQPSÎÜFT
FNQØ
PCJTDPJUPUJQPNBJTFOB
PBÎÞDBS
(SBVEFEJmDVMEBEFGÈDJM
1PS(FHF'SBODP P SVN F B NBOUFJHB
BUÏ RVF mRVF VNB 5FNQPEFQSFQBSPNJOVUPT
NBTTB MJTB F IPNPHÐOFB &N TFHVJEB
3FOEJNFOUPQPSÎÜFT DPMPRVF B NBTTB FN VNB GPSNB SFEPO Ingredientes do Creme de Chocolate
(SBVEFEJmDVMEBEFGÈDJM EBDPNBSPSFNPWÓWFMEFDFSDBEFDN tHEFDIPDPMBUFNFJPBNBSHP
5FNQPEFQSFQBSPIPSBT EFEJÉNFUSP"QFSUFCFN
BUÏRVFDVCSB QBSBDPCFSUVSB
UPEBGPSNB%FTQFKFPDIBOUJMJQPSDJNB tNMEFDSFNFEFMFJUF
Ingredientes EBNBTTBFEFDPSFDPNPTmPEFPWPT
BT tDPMIFS EFTPQB
EFFTTÐODJBEFSVN
tQBDPUFTEFCJTDPJUPUJQP OP[FTFBTDFSFKBT-FWFËHFMBEFJSBBUÏP tQBDPUFEFCJTDPJUPUJQPDIBNQBHOF
NBJTFOBUSJUVSBEP NPNFOUPEFTFSWJS tYÓDBSB EFDIÈ
EFMFJUFGFSWJEP
tYÓDBSB EFDIÈ
EFDIPDPMBUFBP tDPMIFSFT EFTPQB
EFBÎÞDBS
leite ralado
tYÓDBSB EFDIÈ
EFDPDPSBMBEP Demais Ingredientes
tMJUSPEFTPSWFUFTBCPSOBQPMJUBOP tMBUBEFTBMBEBEFGSVUBTFTDPSSJEBT
t$PCFSUVSBQSPOUBQBSBTPSWFUF tDPMIFS EFTPQB
EFNFM
QBSBBDPNQBOIBS
tDPMIFSFT EFTPQB
EFSVN
110
Preparo
.JTUVSFBTBMBEBEFGSVUBTDPNPNFMFP
SVNFSFTFSWF1BSBGB[FSPDSFNF
EFSSF
UBPDIPDPMBUF
NJTUVSFBPDSFNFEFMFJUF
F Ë FTTÐODJB EF SVN F SFTFSWF .JTUVSF
P MFJUF GFSWJEP DPN P BÎÞDBS F VNFEF
ÎB PT CJTDPJUPT 1BSUB QBSB B NPOUBHFN
EBT UPSUBT &N VN SFDJQJFOUF
BSSVNF
BTCPMBDIBTFDPMPRVFQPSDJNBPDSFNF
EFDIPDPMBUF&TQBMIFBTBMBEBEFGSVUBT tDPMIFSFT EFTPQB
EFDBMEPEFMJNÍP
Torta Perdição
1PS%ÏCPSB$PSEFJSP
-FWFËHFMBEFJSBQPSIPSBT tFOWFMPQFEFHFMBUJOBFNQØ
TBCPSNPSBOHP 3FOEJNFOUPQPSÎÜFT
tHEFHFMBUJOBFNQØTFNTBCPS (SBVEFEJmDVMEBEFGÈDJM
*Torta Mousse
tYÓDBSB EFDIÈ
EFÈHVB 5FNQPEFQSFQBSPIPSB
QBSBIJESBUBSBHFMBUJOB
tMJUSPEFDIBOUJMJ Ingredientes
tQBDPUFEFCJTDPJUPTBCPSMFJUFFNFM
Preparo tHEFNBOUFJHB
#BUB OP MJRVJEJmDBEPS PT QSJNFJSPT
de Morango JOHSFEJFOUFT "EJDJPOF P DBMEP EF MJ
tCBOBOBTOBOJDBTNBEVSBT
FDPSUBEBTFNSPEFMBT
1PS.BSJB$BSOFMØ[ &TDPMB NÍP F BT HFMBUJOBT IJESBUBEBT
CBUFOEP tFYÓDBSB EFDIÈ
EFBÎÞDBS
"OHBUVSBNB
CFN %FTQFKF FN WBTJMIB FTQBÎPTB F tDMBSBT
BDSFTDFOUF P DIBOUJMJ CBUJEP
FOWPMWFO tFOWFMPQFEFHFMBUJOBFNQØ
3FOEJNFOUPBVOJEBEFT EP EFMJDBEBNFOUF BUÏ RVF mRVF VOJGPS JODPMPSFTFNTBCPS
(SBVEFEJmDVMEBEFGÈDJM NF1BSUBQBSBBNPOUBHFN
VUJMJ[BOEP tMBUBTEFDSFNFEFMFJUF
5FNQPEFQSFQBSPNJOVUPT VNBNBTTBEFCPMPDPSUBEBBPNFJPOP tHEFDIPDPMBUFNFJPBNBSHP
NFTNPUBNBOIPEPBSPVTBEP$PMPRVF
Ingredientes P QSJNFJSP DÓSDVMP EF NBTTB EFOUSP EP Preparo
tMBUBEFMFJUFDPOEFOTBEP BSP
TPCSFVNQSBUP$PMPRVFBNPVTTF 5SJUVSF P CJTDPJUP OP MJRVJEJmDBEPS BUÏ
TBCPSNPSBOHP TPCSFBNBTTBOBBMUVSBEFTFKBEBF
QPS GPSNBSVNBGBSPGBHSPTTB3FUJSFEPMJRVJ
tHEFDSFNFEFMFJUF DJNB
PVUSPDÓSDVMPEFNBTTB%FQPJTEF EJmDBEPSFNJTUVSFCFNDPNBNBOUFJHB
tYÓDBSBT EFDIÈ
EFBÎÞDBS NPOUBEB
MFWFBUPSUBBPGSFF[FSQPS 'PSSF P GVOEP EF VNB GPSNB SFEPOEB
tYÓDBSBT EFDIÈ
EFNPSBOHPT NJOVUPT 3FUJSF F EFDPSF DPN DIBOUJMJ EF BSP SFNPWÓWFM EF DN EF EJÉNFUSP
MJNQPTFDPSUBEPT CBUJEPFNPSBOHPT BNBTTBOEP CFN 3FTFSWF %JTTPMWB B HF
MBUJOBFNDPMIFSFT EFTPQB
EFÈHVBGSJB
FEFJYFEFTDBOTBSQPSNJOVUPTFMFWFBP
GPHPFNCBOIPNBSJBBUÏEJTTPMWFSDPN
QMFUBNFOUF-FWFBPGPHPCBJYPBCBOBOB
DPNNFUBEFEPBÎÞDBSFYÓDBSB EFDIÈ
EF ÈHVB %FJYF DP[JOIBS BUÏ mDBS NBDJB
#BUBB OP MJRVJEJmDBEPS DPN B HFMBUJOB
EJTTPMWJEBFKVOUFMBUBEFDSFNFEFMFJ
UF#BUBBTDMBSBTFNOFWFDPNPBÎÞDBS
SFTUBOUFFJODPSQPSFBTEFMJDBEBNFOUFBP
DSFNFEPMJRVJEJmDBEPS%FTQFKFBNBTTB
OBGPSNBSFTFSWBEBFMFWFQBSBHFMBSQPS
DFSDBEFIPSBT%FTFOGPSNFFSFUPSOFË
HFMBEFJSB&NVNBUJHFMB
DPMPRVFBPVUSB
MBUBEFDSFNFEFMFJUF
SFTFSWBOEPDPMIFS
EFTPQB
DIFJBQBSBEFDPSBS"RVFÎBFN
CBOIPNBSJB F KVOUF P DIPDPMBUF QJDBEP
BPT QPVDPT
NFYFOEP DVJEBEPTBNFOUF
3FUJSF EP GPHP F
RVBOEP FTUJWFS NPSOP
FTQBMIFTPCSFBUPSUBHFMBEB$PMPRVFOP
'PUP4IVUUFSTUPDL
DFOUSPEBUPSUBBDPMIFSEFDSFNFEFMFJUF
SFTFSWBEBFNFTDMFDPNPBVYÓMJPEFDP
MIFS PV HBSGP
EP DFOUSP QBSB BT MBUFSBJT
4JSWBBUPSUBCFNHFMBEB
111
TORTAS
Ingredientes da Cobertura
Torta Rápida de Coco tHEFDIPDPMBUFNFJP
3FOEJNFOUPQPSÎÜFT
(SBVEFEJmDVMEBEFGÈDJM
1PS%BMWB;BOGPSMJO 5SFNEB"MFHSJB
BNBSHPEFSSFUJEP 5FNQPEFQSFQBSPIPSB
tMBUBEFDSFNFEFMFJUF
3FOEJNFOUPQPSÎÜFT tDPMIFS EFTPQB
EFMJDPSEFDBDBV Ingredientes
(SBVEFEJmDVMEBEFGÈDJM tPWPT
5FNQPEFQSFQBSPIPSB Preparo tYÓDBSB EFDIÈ
EFØMFP
$PMPRVFOBCBUFEFJSBBNBOUFJHB
PBÎÞDBS tFYÓDBSB EFDIÈ
EFBÎÞDBS
Ingredientes da Massa FBTHFNBT.JTUVSFCFNBUÏGPSNBSVN tYÓDBSB EFDIÈ
EFGBSJOIBJOUFHSBM
tYÓDBSBT EFDIÈ
EFGBSJOIBEFUSJHP DSFNFFTCSBORVJÎBEP&NTFHVJEB
KVOUF tYÓDBSB EFDIÈ
EFGBSJOIBEFUSJHP
tYÓDBSB EFDIÈ
EFBÎÞDBS P DIPDPMBUF EFSSFUJEP
SFUJSF B NJTUVSB tYÓDBSBT EFDIÈ
EFNBÎÍQJDBEB
tDPMIFSFT EFTPQB
EFNBOUFJHB EBCBUFEFJSBFJODPSQPSFEFMJDBEBNFOUFB FNDVCPT
tPWP GBSJOIBFBTDMBSBTFNOFWF%FTFQFKFFN tDPMIFSFT EFTPQB
EFVWBQBTTB
tDPMIFS EFTPQB
EFGFSNFOUPFNQØ VNB GPSNB SFEPOEB DPN BSP SFNPWÓWFM tDPMIFS EFTPQB
EFGFSNFOUPFNQØ
tDPMIFS EFDIÈ
EFTBM EFBQSPYJNBEBNFOUFDNEFEJÉNFUSP
tYÓDBSB EFDIÈ
EFBÎÞDBS
GPSSBEBDPNQBQFMNBOUFJHB-FWFBNBT NJTUVSBEPDPNDBOFMB
Ingredientes do Creme TBBPGPSOPQSFBRVFDJEPQPSDFSDBEF t.BSHBSJOBFGBSJOIBEFUSJHP
tMJUSPEFMFJUF NJOVUPT%FQPJTEFQSPOUP
EFTFOGPSNF
QBSBVOUBSFQPMWJMIBS
tDPMIFSFT EFTPQB
EFBÎÞDBS SFUJSFPQBQFMNBOUFJHBFSFTFSWF1BSBB
tDPMIFSFT EFTPQB
EFBNJEPEFNJMIP DPCFSUVSB
NJTUVSFPDIPDPMBUF
PDSFNF Preparo
t3BTQBTEFMJNÍPBHPTUP EFMFJUFFPMJDPS&TQBMIFPDSFNFTPCSFB #BUB OP MJRVJEJGJDBEPS PT PWPT
P ØMFP
NBTTBEBUPSUBFTJSWB F P BÎÞDBS BUÏ IPNPHFOFJ[BS +VOUF B
Ingredientes da Cobertura GBSJOIB JOUFHSBM F CBUB QPS NJOVUP
$PMPRVFBNJTUVSBFNVNBUJHFMB
BEJ
*
tHEFDPDPSBMBEP
tMBUBEFMFJUFDPOEFOTBEP DJPOF B GBSJOIB EF USJHP F NFYB CFN
+VOUF B NBÎÍ
BT QBTTBT F P GFSNFOUP
Preparo NFYFOEP CFN $PMPRVF B NBTTB FN
VNB GPSNB SFEPOEB VOUBEB F FOGBSJ
1BSB GB[FS B NBTTB
NJTUVSF UPEPT PT JO
HSFEJFOUFTFTPWFBUÏRVFmRVFNBDJBFIP Torta Rápida OIBEBFQPMWJMIFBÎÞDBSDPNDBOFMBBO
NPHÐOFB3FTFSWF'BÎBPDSFNF
MFWBOEP
UPEPTPTJOHSFEJFOUFTBPGPHP%FJYFDP[J de Maçã UFTEFJSBPGPSOP-FWFQBSBBTTBSQPS
DFSDBEFNJOVUPTFNGPSOPNÏEJPF
OIBS
SFUJSFFSFTFSWF'PSSFDPNBNBTTB 1PS%ÏCPSB$PSEFJSP TJSWBEFQPJTEFGSJB
VNBBTTBEFJSBVOUBEBFQPMWJMIBEB
DPMP
RVFQPSDJNBPDSFNFFDVCSBDPNVNB
NJTUVSBEFDPDPSBMBEPFMFJUFDPOEFOTB
EP -FWF B UPSUB BP GPSOP NÏEJP BUÏ RVF
FTUFKBEPVSBEBFTJSWBFNTFHVJEB
*Torta Rápida
1PS(FHF'SBODP
3FOEJNFOUPQPSÎÜFT
(SBVEFEJmDVMEBEFGÈDJM
5FNQPEFQSFQBSPIPSBFNJOVUPT
Ingredientes da Massa
tDPMIFSFT EFTPQB
EFNBOUFJHB
tYÓDBSB EFDIÈ
EFBÎÞDBS
tHFNBT
'PUP4IVUUFSTUPDL
tDMBSBTFNOFWF
tYÓDBSB EFDIÈ
EFGBSJOIBEFUSJHP
tHEFDIPDPMBUFNFJP
BNBSHPEFSSFUJEP
112
Torta Rápida de Ricota Torta Saborosa
1PS(FHF'SBODP
1PS.BSJB$BSOFMØ[ &TDPMB
"OHBUVSBNB
3FOEJNFOUPQPSÎÜFT
3FOEJNFOUPQPSÎÜFT (SBVEFEJmDVMEBEFGÈDJM
(SBVEFEJmDVMEBEFGÈDJM 5FNQPEFQSFQBSPIPSBT
5FNQPEFQSFQBSPNJOVUPT
Ingredientes da Massa
Ingredientes tQBDPUFEFCJTDPJUPUJQPDIBNQBHOF
tHEFSJDPUB tYÓDBSB EFDIÈ
EFMFJUFNPSOP
Ingredientes
tYÓDBSBT EFDIÈ
EFMFJUF tDPMIFSFT EFTPQB
EF
tFYÓDBSB EFDIÈ
EFCJTDPJUPEF
tMBUBEFMFJUFDPOEFOTBEP DIPDPMBUFFNQØ
DIPDPMBUFUSJUVSBEP
tDPMIFSFT EFTPQB
EFGBSJOIBEFUSJHP tDPMIFSFT EFTPQB
EFNBOUFJHB
tDPMIFS EFTPQB
EFBNJEPEFNJMIP Ingredientes do Recheio
TFNTBM
tPWPT tMBUBEFDSFNFEFMFJUF
tYÓDBSB EFDBGÏ
EFSVN
tYÓDBSB EFDIÈ
EFBÎÞDBS tMBUBEFMFJUFDPOEFOTBEP
tDPMIFS EFDBGÏ
EFHFOHJCSFFNQØ
tYÓDBSB EFDIÈ
EFVWBQBTTB tMBUBT NFTNBNFEJEB
EFMFJUF
tMJUSPEFTPSWFUFEFDIPDPMBUF
t.BSHBSJOBFGBSJOIBEFUSJHP tHFNBT amolecido
QBSBVOUBS
tDPMIFSFT EFTPQB
EFBNJEPEFNJMIP tDPMIFSFT EFDIÈ
EFDBGÏFN
tDPMIFSFT EFTPQB
EFDIPDPMBUF QØTPMÞWFM
Preparo FNQØ
#BUBUPEPTPTJOHSFEJFOUFTOPMJRVJEJmDB tYÓDBSBT EFDIÈ
EFDIBOUJMJ Preparo
EPS%FTQFKFBNJTUVSBFNVNBBTTBEFJSB t$IPDPMBUFHSBOVMBEP QBSBEFDPSBS
.JTUVSFPCJTDPJUPFBNBOUFJHBFGPSSF
FMFWFBPGPSOPBUÏRVFmRVFEPVSBEB VNBGPSNBSFEPOEBEFGVOEPSFNPWÓWFM
Preparo DPN B NBTTB #BUB P SVN
P HFOHJCSF
1BSB B NBTTB
NJTUVSF P MFJUF
P DIP
*
P DBGÏ F P TPSWFUF FN VNB CBUFEFJSB
DPMBUF FN QØ F VNFEFÎB PT CJTDPJUPT %FTQFKF P DSFNF TPCSF B NBTTB F MFWF
$PMPRVF PT CJTDPJUPT VNFEFDJEPT FN B UPSUB BP DPOHFMBEPS BUÏ FOEVSFDFS
VNBUSBWFTTBFSFTFSWF1BSBQSFQBSBSP 4JSWBHFMBEP
Torta Silvestre SFDIFJP
MFWF BP GPHP P MFJUF DPOEFOTB
EP
PMFJUF
BTHFNBT
PBNJEPEFNJMIP
*
1PS%BMWB;BOGPSMJO 5SFNEB"MFHSJB
F P DIPDPMBUF FN QØ .FYB TFNQSF BUÏ
RVF P DSFNF FOHSPTTF 3FUJSF B NJTUV
3FOEJNFOUPQPSÎÜFT SB EP GPHP F BEJDJPOF P DSFNF EF MFJUF
(SBVEFEJmDVMEBEFGÈDJM %FTQFKFPSFDIFJPTPCSFPTCJTDPJUPTOB
5FNQPEFQSFQBSPIPSB USBWFTTBFDVCSBBUPSUBDPNmMNFQMÈT Torta Suprema
UJDP F EFJYF FTGSJBS %FQPJT RVF KÈ FTUJ
Ingredientes
tHEFNBOUFJHB
WFSGSJB
SFUJSFPmMNFQMÈTUJDPFDPMPRVF de Morango
VNBDBNBEBEFDIBOUJMJTPCSFPDSFNF 1PS&MBJOF1JHJOJ
tHFNBT 1PMWJMIFPDIPDPMBUFHSBOVMBEPFMFWFË
tHEFCJTDPJUPTUJQPDIBNQBOIF HFMBEFJSBBUÏPNPNFOUPEFTFSWJS 3FOEJNFOUPQPSÎÜFT
tFYÓDBSBT EFDIÈ
EFBÎÞDBS (SBVEFEJmDVMEBEFGÈDJM
tHEFNPSBOHPT 5FNQPEFQSFQBSPIPSB
Preparo
.JTUVSFBNBOUFJHBFPBÎÞDBSFCBUBCFN
"DSFTDFOUFBTHFNBT
YÓDBSB EFDIÈ
EF
* Ingredientes
tMBUBTEFDSFNFEFMFJUFTFNTPSP
tMBUBEFMFJUFDPOEFOTBEP
CJTDPJUPTQJDBEPT
BTDMBSBTFNOFWFF
QPS
ÞMUJNP
PTNPSBOHPTDPSUBEPTFNQFEBÎPT
Torta Sorvete de tDPMIFS EFTPCSFNFTB
EFGBSJOIBEF
USJHPEJTTPMWJEBFNÈHVB
SFTFSWBOEP BMHVOT JOUFJSPT QBSB EFDPSBS
/VNBGPSNB
BSSVNFBMUFSOBEBNFOUFVNB
Chocolate com tDPMIFS EFTPQB
EFHFMBUJOBFNQØ
TFNTBCPSIJESBUBEBFEJTTPMWJEB
DBNBEB EF NBTTB EF NPSBOHPT
PVUSB EF Café e Gengibre tDPMIFSFT EFTPQB
EFBDIPDPMBUBEP
CJTDPJUPTF
BTTJN
TVDFTTJWBNFOUFBUÏFO 1PS%BMWB;BOGPSMJO 5SFNEB"MFHSJB
TBCPSNPSBOHP
DIFSBGPSNB
EFJYBOEPBÞMUJNBDBNBEBEF tNMEFDIBOUJMJ
NBTTBEFNPSBOHPT&OGFJUFBUPSUBDPNBT 3FOEJNFOUPQPSÎÜFT tSFDFJUBEFNBTTBEFQÍPEFMØEF
GSVUBTJOUFJSBTFMFWFBBPSFGSJHFSBEPSQPS (SBVEFEJmDVMEBEFGÈDJM NPSBOHPEFTVBQSFGFSÐODJB
IPSBTBUÏRVFBERVJSBDPOTJTUÐODJB 5FNQPEFQSFQBSPIPSB t.PSBOHPTBHPTUP QBSBEFDPSBS
113
TORTAS
EF DN EF EJÉNFUSP EF BSP SFNPWÓWFM
'PUP4IVUUFSTUPDL
*
Torta Veludo
com Morango
e Amêndoa Torrada
1PS%BMWB;BOGPSMJO 5SFNEB"MFHSJB
* tDPMIFSFT EFTPQB
EFMJDPSEFDBDBV
*OHSFEJFOUFTEB$BMEB
tYÓDBSBT EFDIÈ
EFMFJUF
EFCBVOJMIB
t$IBOUJMJBHPTUP QBSBDPCSJS
tYÓDBSB EFDIÈ
EFBNÐOEPBTUPSSBEBT
QBSBEFDPSBS
1PS(FHF'SBODP FNQØ
Preparo
3FOEJNFOUPQPSÎÜFT Preparo 1BSBGB[FSBNBTTB
CBUBBTDMBSBTFNOFWF
(SBVEFEJmDVMEBEFGÈDJM /BCBUFEFJSB
NJTUVSFUPEPTPTJOHSFEJFOUFT F KVOUF BT HFNBT "DSFTDFOUF P BÎÞDBS F
5FNQPEFQSFQBSPIPSBT EBNBTTBFDPMPRVFFNVNBGPSNBSFEPOEB B GÏDVMB EF CBUBUB F DPOUJOVF CBUFOEP
114
$PMPRVFBNJTUVSBFNVNBGPSNBFMFWF DPCFSUVSB BP GPHP F SFTFSWF 1BSUB QBSB tHEFDIPDPMBUFCSBODPEFSSFUJEP
QBSB BTTBS 3FUJSF B NBTTB
EFJYF FTGSJBS B NPOUBHFN
BMUFSOBOEP DBNBEBT EF tHEFDSFNFEFMFJUF
F DPSUFB FN USÐT EJTDPT 1BSB P SFDIFJP
HPJBCBEBGBUJBEBFSFDIFJP-FWFQBSBBTTBS
tDBJYBEFHFMBUJOBFNQØTBCPSMJNÍP
MFWFUPEPTPTJOHSFEJFOUFTBPGPHP
FYDFUP DVCSBBUPSUBDPNBDPCFSUVSBFTJSWB tFOWFMPQFEFHFMBUJOBFNQØTFN
PWJOIPCSBODPFBFTTÐODJBEFCBVOJMIB
TBCPSOBDPSWFSEF
*
F EFJYF FOHSPTTBS 3FUJSF
BDSFTDFOUF tYÓDBSB EFDIÈ
EFÈHVB
P WJOIP CSBODP EPDF F B FTTÐODJB EF t3BTQBTEFMJNÍPBHPTUP
CBVOJMIB3FTFSWF1BSUBQBSBBNPOUBHFN
EBUPSUB
DPMPDBOEPPSFDIFJPFNVNEPT Demais Ingredientes
EJTDPT "DPNPEF PVUSP EJTDP QPS DJNB
BDSFTDFOUF NBJT SFDIFJP F DVCSB DPN P Torta Trufada t$IBOUJMJ QBSBEFDPSBS
t3PEFMBTEFMJNÍPBHPTUP
ÞMUJNPEJTDP$PMPRVFQPSDJNBPDIBOUJMJ
CBUJEP
BTBNÐOEPBTFPTNPSBOHPT-FWF de Limão QBSBEFDPSBS
ËHFMBEFJSBQPSIPSBFTJSWBFNTFHVJEB 1PS$P[JOIB&ODBOUBEB
Preparo
3FOEJNFOUPQPSÎÜFT .JTUVSF UPEPT PT JOHSFEJFOUFT EB UPSUB
*
(SBVEFEJmDVMEBEFGÈDJM BUÏPCUFSVNBNBTTBIPNPHÐOFBFGPSSF
5FNQPEFQSFQBSPNJOVUPT PGVOEPEFVNBGPSNBSFEPOEBEFGVOEP
GBMTP
DPN DN EF EJÉNFUSP 3FTFSWF
Ingredientes da Torta 1BSB P SFDIFJP
IJESBUF BT HFMBUJOBT OB
Tortinha de Goiaba tHEFNBSHBSJOBTFNTBM
tQBDPUFEFCJTDPJUPUJQP
ÈHVBFMFWFBPGPSOPNJDSPPOEBTQPS
NJOVUP%FQPJT
CBUBBTOPMJRVJEJmDBEPS
1PS+VSBOEZS"ĉPOTP
NBJTFOBUSJUVSBEP DPN PT EFNBJT JOHSFEJFOUFT QPS
t3BTQBTEFMJNÍP NJOVUPT %FTQFKF B NJTUVSB OB GPSNB
3FOEJNFOUPVOJEBEFT
GPSSBEBDPNBNBTTBFMFWFBTBPGSFF[FS
(SBVEFEJmDVMEBEFGÈDJM
5FNQPEFQSFQBSPIPSBFNJOVUPT Ingredientes do Recheio QPS NJOVUPT %FDPSF B UPSUB DPN
tHEFSJDPUB DIBOUJMJFSPEFMBTEFMJNÍPFTJSWB
Ingredientes da Massa
tHEFGBSJOIBEFUSJHP
tHEFBNJEPEFNJMIP
tHEFNBOUFJHB
tPWP
tDPMIFSFT EFTPQB
EFBÎÞDBS
t3BTQBTEFMJNÍPBHPTUP
Ingredientes do Recheio
tHEFSJDPUBQBTTBEBQFMBQFOFJSB
tHEFDSFBNDIFFTF
tPWPT
tMBUBEFMFJUFDPOEFOTBEP
tQJUBEBEFDBOFMBFNQØ
t&TTÐODJBEFMJNÍPBHPTUP
Ingredientes da Cobertura
tHEFHPJBCBEB
tYÓDBSB EFDIÈ
EFWJOIPUJOUPTFDP
Demais Ingredientes
tHEFHPJBCBEB
Preparo
"NBTTF UPEPT PT JOHSFEJFOUFT EB NBTTB
BUÏ RVF mRVF MJTB F NBDJB
EFJYBOEP
EFTDBOTBS OB HFMBEFJSB QPS NJOVUPT
'PUP4IVUUFSTUPDL
&NTFHVJEB
BCSBBNBTTBFNVNBGPSNB
QBSBUPSUBDPNGVOEPGBMTP#BUBUPEPTPT
JOHSFEJFOUFTEPSFDIFJPOPMJRVJEJmDBEPS
F SFTFSWF -FWF UPEPT PT JOHSFEJFOUFT EB
115
TORTAS
Ingredientes para
Quiche de Goiabada Receita Básica de Sorvete
TPSWFUFTBCPSDIPDPMBUFTPCSFBCBTFEF
CJTDPJUPTFMFWFBBPGSFF[FSQPSDFSDBEF
*Torta de Carolina
tFYÓDBSB EFDIÈ
EFGBSJOIBEFUSJHP tYÓDBSB EFDIÈ
EFDSFNFEFMFJUF
t£YÓDBSB EFDIÈ
EFBNJEPEFNJMIP tHEFFNVMTJmDBOUF
tDPMIFSFT EFTPQB
EFNBOUFJHBTFNTBM
tPWP Base
tDPMIFSFT EFTPQB
EFBÎÞDBS tHEFCJTDPJUPXBGFSTBCPSDIPDPMBUF
SBTQBTEFMJNÍPBHPTUP USJUVSBEP
tHEFDIPDPMBUFNFJPBNBSHPEFS Suprema
Ingredientes do Creme Frio retido 1PS"OHÏMJDB4QÓOEPMB
tHEFDSFBNDIFFTF
tPWP Recheio 3FOEJNFOUPQPSÎÜFT
tMBUBTEFDSFNFEFMFJUFDPNTPSP tSFDFJUBCÈTJDBEFTPSWFUFTBCPSDIPDPMBUF (SBVEFEJmDVMEBEFGÈDJM
tQJUBEBEFDBOFMBFNQØFTTÐODJBEFMJ tSFDFJUBCÈTJDBEFTPSWFUFTBCPSDSFNF 5FNQPEFQSFQBSPIPSB
NÍPBHPTUP tCPNCPOTSFDIFBEPTEFTVBQSFGFSÐODJB
Ingredientes do Creme
Ingredientes do Recheio Cobertura tMBUBTEFMFJUFDPOEFOTBEP
3HEFHPJBCBEBQJDBEB t#PNCPOTSFDIFBEPTEFTVBQSFGFSÐODJB tDPMIFSFT EFTPQB
EFGBSJOIBEFUSJHP
QBSBEFDPSBS tDPMIFS EFTPCSFNFTB
EFDIPDPMBUF
Preparo tYÓDBSB EFDIÈ
EFDBMEBQBSBTPSWFUF FNQØ
.BTTBo$PMPRVFUPEPTPTJOHSFEJFOUFT TBCPSDIPDPMBUF tMBUBTEFDSFNFEFMFJUFTFNTPSP
FN VN SFDJQJFOUF F BNBTTFPT
DPN BT tDPMIFSFT EFTPQB
EFNBOUFJHBTFNTBM
NÍPT
BUÏRVFGPSNFVNBNBTTBNBDJB Preparo tYÓDBSB EFDIÈ
EFBNÐOEPBTUPSSBEBT
FMJTB'FJUPJTTP
EFJYFBEFTDBOTBSQPS 3FDFJUBCÈTJDBEFTPSWFUFo&NVNBQB FUSJUVSBEBTHSPTTFJSBNFOUF
NJOVUPT OB HFMBEFJSB OÍP QSFDJTB OFMB
DPMPRVFNFUBEFEPMFJUFDPNBHMV tYÓDBSB EFDIÈ
EFOP[FTUSJUVSBEBT
DPCSJMB
3FTFSWFB $SFNF GSJP o /P DPTFCSBODBFBHPSEVSBWFHFUBMIJESPHF HSPTTFJSBNFOUF
MJRVJEJmDBEPS
CBUB UPEPT PT JOHSFEJFO OBEBFMFWFPTBPGPHPCBJYPBUÏEJTTPMWFS
UFTFNWFMPDJEBEFNÏEJBBUÏRVFGPSNF &NTFHVJEB
CBUBBNJTUVSBPCUJEBOPMJ Demais Ingredientes
VNB NJTUVSB IPNPHÐOFB 3FTFSWFB RVJEJmDBEPS QPS NJOVUP FN WFMPDJEB tNMEFDIBOUJMJ
.POUBHFN o "CSB B NBTTB FN GPSNBT EFBMUB&OUÍP
BEJDJPOFPMFJUFFNQØ
P t.JOJDBSPMJOBTTFNSFDIFJPBHPTUP
QBSBRVJDIFQFRVFOBTF
EFQPJT
DPMPRVF BÎÞDBS
BMJHBOFVUSBFPSFTUBOUFEPMFJ t"NÐOEPBT
OP[FTFNJOJDBSPMJOBT
PTQFEBÎPTEFHPJBCBEB'FJUPJTTP
DPMP UF
FCBUBQPSNBJTNJOVUP%FTQFKFP SFDIFBEBTBHPTUPQBSBEFDPSBS
RVF P DSFNF GSJP BUÏ £ EB GPSNB -FWF DSFNFPCUJEPFNVNSFGSBUÈSJPFMFWFP
BRVJDIFQBSBBTTBSFNGPSOPDPNUFN BPGSFF[FSQPSIPSBT'FJUPJTTP
SFUJSFP Preparo
QFSBUVSBNÏEJB $
PVBUÏEPVSBS TPSWFUFEPGSFF[FSFCBUBPOBCBUFEFJSB $SFNF o &N VNB QBOFMB HSBOEF
DPMP
4JSWBPFNTFHVJEB DPNBCBTFQBSBTPSWFUF
PMFJUFDPOEFO RVFPMFJUFDPOEFOTBEP
BGBSJOIBEFUSJHP
TBEP
PDSFNFEFMFJUFFPFNVMTJmDBOUF F P DIPDPMBUF FN QØ
NFYFOEP TFNQSF
FN WFMPDJEBEF BMUB QPS DFSDB EF B BUÏEJTTPMWFSDPNQMFUBNFOUF&NTFHVJ
*Torta de Sorvete NJOVUPT PV BUÏ PCUFS VNB DPOTJTUÐODJB EB
KVOUF P DSFNF EF MFJUF
NJTUVSF CFN
IPNPHÐOFB 3FUPSOF P TPSWFUF BP GSFF FBDSFTDFOUFBNBOUFJHB-FWFBNJTUVSB
[FSQPS
OPNÓOJNP
IPSBT#BTFo&N BPGPHPNÏEJP
NFYFOEPTFNQSFQPSDFS
VN SFDJQJFOUF
DPMPRVF P CJTDPJUP USJUV DB EF NJOVUPT PV BUÏ EFTQSFOEFS EP
SBEP F P DIPDPMBUF EFSSFUJEP F NJTUVSF GVOEPEBQBOFMB%FTMJHVFPGPHP
EFJYFB
1PS"MJDF3PTTJ PT'FJUPJTTP
DPMPRVFBGBSPGBPCUJEBFN FTGSJBS F BDSFTDFOUF BT BNÐOEPBT F BT
VNB GPSNB SFUBOHVMBS BMUB DN Y OP[FT3FTFSWFB.POUBHFNo&NVNB
3FOEJNFOUPQPSÎÜFT DN Y DN
GPSSBEB DPN mMNF QMÈTUJDP
GPSNB EF BSP SFNPWÓWFM DPN DN EF
(SBVEFEJmDVMEBEFNÏEJP EFJYBOEPDFSDBEFDFOUÓNFUSPTGPSBEB EJÉNFUSP
GBÎBVNBDBNBEBEFDBSPMJOBT
5FNQPEFQSFQBSPIPSBUFNQPEF GPSNB-FWFBCBTFËHFMBEFJSBQPSDFSDB TFNSFDIFJPDPSUBEBTBPNFJPDPNBDB
GSFF[FS EFNJOVUPT.POUBHFNo$PMPRVFP WJEBEF WPMUBEB QBSB DJNB
QSFFODIFOEP
116
UPEPPGVOEPEPSFDJQJFOUF&OUÍP
EJWJEB WFB3FDIFJPo$PMPRVFPTPWPTOBCBUF tDPMIFSFT EFTPQB
EFDIPDPMBUFFNQØ
PDSFNFSFTFSWBEPFNUSÐTQBSUFTJHVBJT EFJSBFCBUBQPSNJOVUPTPVBUÏEPCSB t£EFYÓDBSB EFDIÈ
EFNBSHBSJOBQBSB
F FTQBMIF VNB EFMBT TPCSF BT DBSPMJOBT SFNEFWPMVNF+VOUFPMFJUFDPOEFOTBEP VTPDVMJOÈSJP
3FQJUBPQSPDFTTPNBJTEVBTWF[FT
TFO F CBUB QPS NBJT NJOVUPT "DSFTDFOUF
tPWP
EP B ÞMUJNB DBNBEB EF DBSPMJOBT DPSUB BPT QPVDPT
P QVSÐ EF CBOBOBT F P DSF tHFNB
EBT BP NFJP DPN BT DBWJEBEFT WPMUBEBT BNDIFFTF#BUBQPSNBJTNJOVUPTPV
QBSB CBJYP -FWF B UPSUB Ë HFMBEFJSB QPS BUÏPCUFSVNDSFNFCFNGPGP3FTFSWFP Ingredientes do Recheio
DFSDB EF IPSBT QBSB mDBS DPOTJTUFOUF $BMEBo&NVNBQBOFMBFNGPHPCBJYP
tHEFDIPDPMBUFBPMFJUF
1BSBmOBMJ[BS
SFUJSFBUPSUBEBHFMBEFJSB
EFSSFUB P BÎÞDBS BUÏ RVF FMF mRVF DPN tQPUFEFDSFNFEFBWFMÍDPN
DVCSBB DPN P DIBOUJMJ F EFDPSFB DPN VNB DPS DBSBNFMJ[BEB $PMPRVF BT CB DIPDPMBUF H
BNÐOEPBT
DBSPMJOBT SFDIFBEBT F OP[FT OBOBT DPSUBEBT FN SPEFMBT F BDSFTDFOUF tYÓDBSB EFDIÈ
EFDSFNFEFMFJUF
4VHFTUÍP1BSBEFJYBSBUPSUBBJOEBNBJT BÈHVBRVFOUFBPTQPVDPT
BUÏPCUFSVNB tYÓDBSB EFDIÈ
EFBWFMÍT
JODSÓWFM
BDSFTDFOUFYÓDBSB EFDIÈ
EF DBMEB.POUBHFNo/BGPSNBKÈGPSSBEB tYÓDBSB EFDIÈ
EFDFSFKBTFNDBMEB
BWFMÍBPSFDIFJP DPNBNBTTB
DPMPRVFPSFDIFJPFMFWFB
BP GPSOP QSFBRVFDJEP FN UFNQFSBUVSB Preparo
NÏEJB $
QPS NJOVUPT 3FUJSF .BTTB o &N VN QSPDFTTBEPS
DPMPRVF P
*Cheesecake de
PDIFFTFDBLFEPGPSOPFEFJYFPFTGSJBS BÎÞDBS
BGBSJOIBEFUSJHP
PDIPDPMBUFFNQØ
&OUÍP
EFTQFKF B DBMEB TPCSF B UPSUB F FBNBSHBSJOBHFMBEBFQVMTFBUÏGPSNBSVNB
DPMPRVFBOBHFMBEFJSBQPSVNBIPSB GBSPGB"DSFTDFOUFPPWPFBHFNBFEFJYF
CBUFS BUÏ GPSNBS VNB NBTTB IPNPHÐOFB
3FUJSFBNBTTBEPQSPDFTTBEPS
FNCSVMIFB
Baunilha e Banana
*Quiche de
FN mMNFQMÈTUJDP F EFJYFB EFTDBOTBS OB
HFMBEFJSBQPSNJOVUPT&NTFHVJEB
GPSSF
1PS,BUZB.JDIFMMZOOF GPSNJOIBTSFEPOEBTEFGVOEPGBMTP
DN
EFEJÉNFUSP
DPNBNBTTB
QSFTTJPOBOEPB
3FOEJNFOUPQPSÎÜFT DPNPTEFEPT'BÎBGVSPTDPNVNHBSGPF
(SBVEFEJmDVMEBEFGÈDJM
5FNQPEFQSFQBSPIPSBTFNJOVUPT Chocolate MFWF BT GPSNJOIBT BP GPSOP QSFBRVFDJEP
FNUFNQFSBUVSBNÏEJB ¡$
QPS
BQSP
1PS"MJDF3PTTJ YJNBEBNFOUF
NJOVUPT 3FUJSFBT EP
Ingredientes da Massa GPSOPFEFJYFBTFTGSJBS3FDIFJPo%FSSFUB
tQBDPUFEFCJTDPJUPUJQPNBJTFOB 3FOEJNFOUPVOJEBEFTQFRVFOBT P DIPDPMBUF OP NJDSPPOEBT
FN QPUÐODJB
tDPMIFSFT EFTPQB
EFBÎÞDBS (SBVEFEJmDVMEBEFNÏEJP NÏEJB
QPSNJOVUPT%FTMJHVFPBQBSFMIP
tDPMIFSFT EFTPQB
EFNBOUFJHB 5FNQPEFQSFQBSPIPSBFNJOVUPT FBDSFTDFOUFPDSFNFEFMFJUFFPDSFNFEF
BWFMÍDPNDIPDPMBUF
NFYFOEPCFN-FWFP
Ingredientes do Recheio Ingredientes da Massa QSFQBSPËHFMBEFJSBQPSIPSB.POUBHFN
tYÓDBSB EFDIÈ
EFEPDFEFCBOBOBPV t£EFYÓDBSB EFDIÈ
EFBÎÞDBS o1SFFODIBBTRVJDIFTDPNPSFDIFJPFEF
CBOBOBTQSBUBEFTDBTDBEBTFBNBTTBEBT tFYÓDBSBT EFDIÈ
EFGBSJOIBEFUSJHP DPSFBTDPNBWFMÍTFDFSFKBTFNDBMEB
tPWPT
tMBUBEFMFJUFDPOEFOTBEP
tDPMIFS EFTPQB
EFFTTÐODJBEFCBVOJMIB
tFYÓDBSBTEFDSFBNDIFFTF BQSPYJ
NBEBNFOUF
H
Ingredientes da Calda
tYÓDBSB EFDIÈ
EFÈHVBRVFOUF
tYÓDBSB EFDIÈ
EFBÎÞDBS
'PUP4JEOFZ%PMM1SPEVÎÍPGPUPHSÈmDB.BSMZ"SOBVE
tCBOBOBTOBOJDBTDPSUBEBTFNSPEFMBT
Preparo
"TTJTUFOUFEFQSPEVÎÍP-VDJB%JBT1FSFJSB
.BTTBo1JRVFPTCJTDPJUPTFDPMPRVFPT
OP QSPDFTTBEPS #BUB QPS NJOVUPT PV
BUÏ PCUFS VNB GBSPGB CFN mOB +VOUF P
BÎÞDBSFDPMIFSFT EFTPQB
EFNBOUFJ
HB#BUBQPSNBJTNJOVUPPVBUÏPCUFS
VNBNBTTBMJTB$PNPSFTUBOUFEBNBO
UFJHB
VOUF VNB BTTBEFJSB EF BSP SFNP
WÓWFM DPN DN EF EJÉNFUSP
'PSSF P
GVOEPFBTMBUFSBJTDPNBNBTTBFSFTFS
117
TORTAS
Torta de Amêndoa
'PUP%JBOB'SFJYP1SPEVÎÍP.BSMZ"SOBVE
1PS3POBMEP3PTTJ
3FOEJNFOUPQPSÎÜFT
(SBVEFEJmDVMEBEFGÈDJM
5FNQPEFQSFQBSPNJOVUPT
Ingredientes da Massa
tHEFGBSJOIBEFUSJHP
tHEFGBSJOIBEFTPKBUPTUBEB
tHEFNBOUFJHB
tPWP
tHFNB
tHEFBÎÞDBS
Ingredientes do Recheio
tHFNBTQFOFJSBEBT
tDPMIFSFT EFTPQB
DIFJBTEFNBOUFJHB
tHEFBNÐOEPBTQJDBEBT
tNMEFDPOIBRVF
tDPMIFSFT EFTPQB
EFNBOUFJHB
Ingredientes da Massa
Cheesecake tHEFNBOUFJHB
t&TTÐODJBEFBNÐOEPBBHPTUP
*Cheesecake
NPWÓWFM DPN B NJTUVSB F MFWFB BP GPSOP
FN UFNQFSBUVSB NÏEJBCBJYB ¡$
Ingredientes da Base
QPS
BQSPYJNBEBNFOUF
NJOVUPT3FDIFJP tQBDPUFEFCJTDPJUPEFMFJUFFNFM
o%JTTPMWBBHFMBUJOBOBÈHVBNPSOBFSFTFS tDPMIFSFT EFTPQB
EFNBSHBSJOBFN
WFB ® QBSUF
CBUB PT EFNBJT JOHSFEJFOUFT UFNQFSBUVSBBNCJFOUF
OPMJRVJEJmDBEPSQPSNJOVUPT%FTMJHVFP Sorvete
de Chocolate BQBSFMIP
BEJDJPOFBHFMBUJOBKÈEJTTPMWJEBF tNMEFMFJUFJOUFHSBM
1PS"SUVSP'SBOL NFYBCFNBUÏPCUFSVNBDPOTJTUÐODJBCFN tMBUBEFMFJUFDPOEFOTBEP
FODPSQBEB.POUBHFNo%FTQFKFPSFDIFJP tHFNBTQFOFJSBEBT
3FOEJNFOUPVOJEBEFT TPCSFBNBTTBFMFWFËHFMBEFJSBQPSIPSBT tHEFDIBOUJMMJ
(SBVEFEJmDVMEBEFGÈDJM "OUFTEFTFSWJMP
DVCSBPDPNPDIPDPMBUF tMBUBEFQÐTTFHPFNDBMEB
5FNQPEFQSFQBSPIPSB EFSSFUJEPFBTDFSFKBT FTDPSSJEP BQSPYJNBEBNFOUFH
118
Cobertura
tHEFDIPDPMBUFNFJPBNBSHP
CBUFEPSEFDMBSBTNBOVBM.JTUVSFBTDMBSBT
EFMJDBEBNFOUF
QPSÞMUJNP
PGFSNFOUPFN Torta-Mousse de
tDBJYBEFDSFNFEFMFJUF H
tQBDPUFEFCJTDPJUPDPCFSUPDPNDIPDPMBUF
QØFSFTFSWF.JTUVSFCFNPTJOHSFEJFOUFT
EBDBMEBFMFWFBPGPHP
EFJYBOEPGFSWFSBUÏ Chocolate com
Preparo
BUJOHJSPQPOUPEFDBSBNFMP&NTFHVJEB
DPMPRVFBDBMEBFNVNBBTTBEFJSBDPN Calda de Graviola
DNEFEJÉNFUSP$VCSBDPNBTSPEFMBTEF 1PS+VMJBOB"CVE
#BTFo5SJUVSFPTCJTDPJUPTOPMJRVJEJmDB
EPS&NTFHVJEB
BDSFTDFOUFBNBSHBSJOBË CBOBOBFEFTQFKFBNBTTBQPSDJNB-FWF
BPGPSOPNÏEJPQBSBBTTBSQPSBQSPYJNB 3FOEJNFOUPQPSÎÜFT
GBSPGBPCUJEBFBNBTTFCFNBUÏPCUFSVNB 5FNQPEFQSFQBSPIPSBFNJOVUPT
NBTTBIPNPHÐOFB'PSSFPGVOEPEFVNB EBNFOUFNJOVUPT%FTFOGPSNFBUPSUB
BJOEBRVFOUFFTJSWBB Ingredientes da Massa
GPSNB SFEPOEB EF BSP SFNPWÓWFM F MFWF Ë tQBDPUFEFDPPLJFTTBCPSDIPDPMBUF
HFMBEFJSBQPSDFSDBEFNJOVUPT4PSWFUF DPNHPUBTEFDIPDPMBUF
*Torta Mousse de
o&NVNBQBOFMB
DPMPRVFPMFJUF
PMFJUF tDPMIFSFT EFTPQB
EFNBOUFJHBHFMBEB
DPOEFOTBEPFBTHFNBT
FMFWFBPGPHPNÏ Ingredientes do Recheio
EJP
NFYFOEPTFNQSFBUÏMFWBOUBSGFSWVSB tFOWFMPQFTEFHFMBUJOBFNQØJODPMPSt
3FUJSFEPGPHPFEFJYFFTGSJBS®QBSUF
CBUB YÓDBSB EFDIÈ
EFÈHVB
PDIBOUJMMJFNJTUVSFBPDSFNFGSJP1PSÞMUJ tDMBSBT
NP
BEJDJPOFPTQÐTTFHPTQJDBEPT3FTFSWF
$PCFSUVSB o %FSSFUB P DIPDPMBUF OP NJ
Maracujá com Soja tDPMIFSFT EFTPQB
EFBÎÞDBS
tYÓDBSBT EFDIÈ
EFDIPDPMBUF
1PS%BOJFMMB.PSFJSBF.BSJB"MJDF
DSPPOEBT F BDSFTDFOUF P DSFNF EF MFJUF
NFJPBNBSHPQJDBEP
NJTUVSBOEP CFN BUÏ mDBS IPNPHÐOFP tDBJYBEFDSFNFEFMFJUF H
3FOEJNFOUPQPSÎÜFT
.POUBHFN o %FTQFKF P DSFNF GSJP TPCSF tHFNBT
(SBVEFEJmDVMEBEFNÏEJP
BCBTFEBUPSUB
DVCSBDPNmMNFQMÈTUJDPF Ingredientes da Calda
5FNQPEFQSFQBSPIPSB
MFWFBPGSFF[FSQPSIPSBT'FJUPJTTP
EJT tFYÓDBSB EFDIÈ
EFQPMQBEFHSBWJPMB
QPOIB B DPCFSUVSB OB TVQFSGÓDJF EB UPSUB tYÓDBSB EFDIÈ
EFBÎÞDBS
Ingredientes da Massa
FEFTFOGPSNFB"OUFTEFTFSWJS
EFDPSFB
tHEFQSPUFÓOBUFYUVSJ[BEBEFTPKB
DPNPTCJTDPJUPTDPCFSUPTDPNDIPDPMBUF Preparo
tHEFNBOUFJHB
tDPMIFS EFDIÈ
EFFTTÐODJBEFCBVOJMIB .BTTBo/PQSPDFTTBEPS
DPMPRVFPTDPPLJFT
119
120
BISCOITOS
& DOCINHOS
'PUP$BNJMB$BMJDDIJP1SPEVÎÍP.BSMZ"SOBVE
BISCOITOS & DOCINHOS
tEFYÓDBSB EFDIÈ
EFBÎÞDBS derretida t'BSJOIBEFUSJHP QBSBFOGBSJOIBS
tYÓDBSB EFDIÈ
EFNBOUFJHB tPWPT
tDPMIFS EFDIÈ
EFFTTÐODJBEFCBVOJMIB tHFNBT Ingredientes da Cobertura
t.BSHBSJOB QBSBVOUBS
tDPMIFSFT EFTPQB
EFDBGÏTPMÞWFM tYÓDBSB EFDIÈ
EFDIPDPMBUFBPMFJUF
t'BSJOIBEFUSJHP QBSBFOGBSJOIBS
tDPMIFS EFDIÈ
EFTBM derretido
t4PSWFUFEFNPSBOHP PTVmDJFOUF
tDPMIFS EFDIÈ
EFGFSNFOUPFNQØ tYÓDBSB EFDIÈ
EFDIPDPMBUFCSBODP
QBSBSFDIFBS t.BSHBSJOB QBSBVOUBS
derretido
tHEFDIPDPMBUFBPMFJUF t'BSJOIBEFUSJHP QBSBFOGBSJOIBS
tYÓDBSB EFDIÈ
EFDIPDPMBUFHSBOVMBEP
t$POGFJUPTDPMPSJEPT QBSBEFDPSBS
Preparo Preparo
1BSB GB[FS PT CJTDPJUPT
NJTUVSF FN VN &N VN SFDJQJFOUF HSBOEF
NJTUVSF PT Preparo
SFDJQJFOUFBGBSJOIBEFUSJHP
BGBSJOIBEF EPJTUJQPTEFBÎÞDBS
PTPWPT
BTHFNBT &N VNB UJHFMB
NJTUVSF P BÎÞDBS
B GB
BNÐOEPBT
P BÎÞDBS
B NBOUFJHB F B FT FPDBGÏ"DSFTDFOUFBNBOUFJHBEFSSFUJ SJOIB EF USJHP F P GFSNFOUP FN QØ &N
TÐODJBEFCBVOJMIB
FBNBTTFUPEPTPTJO EBFDPOUJOVFNFYFOEP"EJDJPOFBGB TFHVJEB
BEJDJPOF PT PWPT
B NBOUFJHB
HSFEJFOUFTDPNBTNÍPTBUÏGPSNBSVNB SJOIBEFUSJHP
PTBM
PGFSNFOUP
BBWFJB F P MFJUF F NFYB BUÏ GPSNBS VNB NBTTB
NBTTB VOJGPSNF 'FJUP JTTP
FNCSVMIF B FPDIPDPMBUFQJDBEP.JTUVSFUVEPBUÏ IPNPHÐOFB&OUÍP
FNVNBCBTFFOGBSJ
NBTTB DPN mMNF QMÈTUJDP F MFWFB Ë HF RVF B NBTTB GJRVF IPNPHÐOFB 5BNQF OIBEB
DPMPRVFBNBTTBFNFYBBUÏEFT
MBEFJSB QPS NJOVUPT QBSB EFTDBOTBS PSFDJQJFOUFFMFWFBNJTUVSBËHFMBEFJSB HSVEBS EBT NÍPT 4F OFDFTTÈSJP
BDSFT
&OUÍP
BCSBBNBTTBDPNVNSPMPF
DPN QPS
OPNÓOJNP
USÐTIPSBT"PSFUJSÈ DFOUF NBJT GBSJOIB EF USJHP 'FJUP JTTP
PBVYÓMJPEFVNDPSUBEPSFNGPSNBUPEF MB
FMB EFWFSÈ FTUBS EVSB %FQPJT
VOUF BCSB B NBTTB DPN FTQFTTVSB EF DN
DPSBÎÍP
NPEFMFPTCJTDPJUPT&NTFHVJ EVBT BTTBEFJSBT HSBOEFT DPN NBSHBSJ DPSUFBFNRVBESBEPTFGBÎBVNDPSUFOP
EB
BDPNPEF PT DPSBÎÜFT FN VNB BTTB OBFGBSJOIB
EFJYBOEPBTEFMBEP$PN DFOUSP
GPSNBOEPBTSPTDBT'SJUFBTFN
EFJSB HSBOEF VOUBEB F FOGBSJOIBEB
EFJ BBKVEBEFVNBDPMIFS
UJSFQFEBÎPTEB ØMFPRVFOUF
FNGPHPNÏEJP
BUÏEPVSBS
YBOEPVNBEJTUÉODJBEFDNFOUSFFMFT
NBTTB F GBÎB CPMJOIBT
BDIBUBOEPBT 1PSmN
CBOIFBTVQFSG ÓDJFEBTSPTDBTOP
FMFWFPTQBSBBTTBSFNGPSOPQSFBRVFDJ MPHP FN TFHVJEB QBSB GJDBSFN DPN P DIPDPMBUFBPMFJUFPVOPDIPDPMBUFCSBO
EPFNUFNQFSBUVSBNÏEJB $
QPS
GPSNBUP EF DPPLJF "TTF PT CJTDPJUPT DP
EFDPSFBT DPN DIPDPMBUF HSBOVMBEP
BQSPYJNBEBNFOUF
NJOVUPT PV BUÏ FN GPSOP KÈ QSFBRVFDJEP QPS
BQSPYJ PV DPOGFJUPT DPMPSJEPT F EFJYFBT TFDBS
mDBSMFWFNFOUFEPVSBEP&ORVBOUPJTTP
NBEBNFOUF
NJOVUPT %FTMJHVF P 4JSWBBTFNUFNQFSBUVSBBNCJFOUF
EFSSFUB P DIPDPMBUF FN CBOIPNBSJB F GPSOP
NBT EFJYF BT BTTBEFJSBT EFOUSP
EÐMIF P DIPRVF UÏSNJDP %FQPJT
SFUJSF BUÏRVFPTCJTDPJUPTFTGSJFNUPUBMNFO
PT CJTDPJUPT EP GPSOP F SFTFSWFPT QBSB UF%JDBNPMIFBQPOUBEPTDPPLJFTFN
FTGSJBS 1PS mN
CBOIFPT OP DIPDPMBUF DIPDPMBUFEFSSFUJEPFQPMWJMIF
DBGÏTP
EFSSFUJEP
EFJYFPT TFDBS F SFDIFJFPT MÞWFM
QBSBJOUFOTJGJDBSPTBCPS
DPN P TPSWFUF EF NPSBOHP .BOUFOIB
PTOPGSFF[FSBUÏBIPSBEFTFSWJS
121
BISCOITOS & DOCINHOS
*Alfajor
WFMPDJEBEFNÈYJNB
DPNBTDMBSBTFPBÎÞ VUJMJ[FBQBSBSFDIFBSPTCFNDBTBEPT
DBSBUÏPCUFSVNDSFNFGPGPFFTCSBORVJ
*Rocambole de
ÎBEP%JNJOVBBWFMPDJEBEFEPBQBSFMIPF
BDSFTDFOUF
BPTQPVDPT
BGBSJOIBEFUSJHP
PBNJEPEFNJMIP
PGFSNFOUPFNQØFB
FTTÐODJBEFCBVOJMIB&OUÍP
FNVNBBT 1PS$BSPM.PZTÏT
TBEFJSBVOUBEBFFOGBSJOIBEB
DPMPRVFQF
RVFOBTQPSÎÜFTEFNBTTBDPNPBVYÓMJPEF 3FOEJNFOUPQPSÎÜFT
VNBDPMIFSEFTPCSFNFTB
EFJYBOEPVNB Bicho-de-Pé (SBVEFEJmDVMEBEFGÈDJM
EJTUÉODJB EF EFEPT FOUSF FMBT -FWF BT 1PS&MJTBCFUI5FPEPSP 5FNQPEFQSFQBSPNJOVUPT
QPSÎÜFTQBSBBTTBSFNGPSOPQSFBRVFDJEP
FN UFNQFSBUVSB BMUB $
QPS
BQSP 3FOEJNFOUPQPSÎÜFT Ingredientes
YJNBEBNFOUF
NJOVUPTPVBUÏEPVSBS (SBVEFEJmDVMEBEFGÈDJM tDPMIFSFT EFTPCSFNFTB
EFGFSNFOUP
3FUJSFBTEPGPSOPF
DPNPBVYÓMJPEFVN 5FNQPEFQSFQBSPIPSBT FNQØ
DPSUBEPS SFEPOEP DN EF EJÉNFUSP
tYÓDBSB EFDIÈ
EFNBOUFJHBEFSSFUJEB
iBDFSUFwPTEJTDPTEFNBTTB1BSBmOBMJ[BS
Ingredientes da Massa tYÓDBSBT EFDIÈ
EFBÎÞDBS
NPOUFPTQBSFTEFEJTDPT
SFDIFJFPTDPN tPWPT tHFNBT
DFSDBEFDPMIFS EFTPQB
SBTBEPSFDIFJP tYÓDBSB EFDIÈ
EFBÎÞDBS tYÓDBSB EFDIÈ
EFMFJUF
EFTVBQSFGFSÐODJBFCBOIFPTOBDBMEBCÈ tYÓDBSB EFDIÈ
EFGBSJOIBEFUSJHP tYÓDBSBT EFDIÈ
EFGBSJOIBEFUSJHP
TJDBQBSBCFNDBTBEP'FJUPJTTP
BDPNP tDPMIFS EFDBGÏ
EFGFSNFOUPFNQØ tYÓDBSBT EFDIÈ
EFBNJEPEFNJMIP
EFPTEPDFTFNVNBHSFMIBQBSBFTDPSSFS
tDPMIFS EFTPCSFNFTB
EFBNJEPEF tDPMIFSFT EFDIÈ
EFFTTÐODJBEF
EJTQPOIBPT FN VNB BTTBEFJSB GPSSBEB NJMIP CBVOJMIB
DPN TBDP QMÈTUJDP F EFJYFPT EFTDBOTBS t.BSHBSJOB PTVmDJFOUF
QBSBVOUBS tDPMIFS EFTPQB
EFSBTQBTEFMJNÍP
QPSIPSBT1PSmN
FNCSVMIFPTFNQB t'BSJOIBEFUSJHP PTVmDJFOUF
QBSB
QFMDFMPGBOFFFNCBMFPTDPNPEFTFKBS QPMWJMIBS Cobertura
TFOEPNFUBEFJOUFHSBM
NFUBEFCSBODB tHEFDIPDPMBUFBNBSHPPVBPMFJUF
Calda Básica Ingredientes derretido
tYÓDBSBT EFDIÈ
EFBÎÞDBS Ingredientes do Recheio
tYÓDBSB EFDIÈ
EFÈHVBGFSWFOUF tMBUBEFMFJUFDPOEFOTBEP Recheio
tDPMIFS EFDIÈ
EFFTTÐODJBEFCBVOJMIB tDPMIFS EFTPQB
EFNBOUFJHBTFNTBM tHEFEPDFEFMFJUF
tDPMIFSFT EFTPQB
EFNJTUVSB
Preparo FNQØQBSBMFJUFTBCPSNPSBOHP Preparo
&NVNSFDJQJFOUF
NJTUVSFPBÎÞDBSFB .JTUVSFUPEPTPTJOHSFEJFOUFT
DPNFY
ÈHVB DPN P BVYÓMJP EF VNB DPMIFS &N Preparo DFÎÍP EP BNJEP EF NJMIP F EB GBSJOIB
TFHVJEB
BDSFTDFOUFBFTTÐODJBEFCBVOJ .BTTBo#BUBPTPWPTJOUFJSPTOBCBUF EF USJHP
BUÏ PCUFS VNB NBTTB IPNP
122
Ingredientes da Massa
HÐOFB "PT QPVDPT
WÈ BDSFTDFOUBOEP
B GBSJOIB F P BNJEP "NBTTF CFN BUÏ tPWPT Biscoito de Soja
RVFBNBTTBTFTPMUFEBTNÍPT%FJYFB tYÓDBSB EFDIÈ
EFMFJUFJOUFHSBM 1PS(FHF'SBODP
EFTDBOTBS QPS DFSDB EF NJOVUPT tYÓDBSB EFDIÈ
EFGBSJOIBEFUSJHP
1SFBRVFÎBPGPSOPB¡$$PNPBV tDPMIFSFTEF EFTPQB
EFBNJEPEFNJMIP 3FOEJNFOUPVOJEBEFT
YÓMJPEFVNSPMP
BCSBBNBTTBOVNBTV tDPMIFS EFDBGÏ
EFTBM (SBVEFEJmDVMEBEFGÈDJM
QFSG ÓDJF DPN GBSJOIB
EFJYBOEPB DPN tDPMIFSFTEF TPQB
EFØMFPEFNJMIP 5FNQPEFQSFQBSPIPSBT
DFSDB EF
DN EF BMUVSB $PSUF DÓS PVEFDBOPMB
DVMPTFDPMPRVFPTQBSBBTTBSFNVNB tDPMIFS EFDIÈ
EFGFSNFOUPFNQØ Ingredientes
GPSNB VOUBEB DPN NBSHBSJOB
BUÏ RVF tDPMIFS EFDIÈ
EFDBOFMBFNQØ tYÓDBSB EFDIÈ
EFNBSHBSJOB
EPVSFN$PNPVNBCPMBDIBSFDIFBEB
t.BSHBSJOB QBSBVOUBS
tPWPT
VOB QPSÎÜFT DPN P EPDF EF MFJUF 1PS tFYÓDBSB EFDIÈ
EFBÎÞDBS
GJN
DVCSBBTDPNDIPDPMBUFEFSSFUJEP Ingredientes do Recheio tYÓDBSB EFDIÈ
EFGBSJOIBEFTPKB
4VHFTUÍP4FQSFGFSJS
FNWF[EFDPCSJ tHEFDIPDPMBUFCSBODPQJDBEP tYÓDBSB EFDIÈ
EFDPDPSBMBEP
MBT DPN DIPDPMBUF
QFOFJSF BÎÞDBS EF tMBUBEFDSFNFEFMFJUF tYÓDBSBT EFDIÈ
EFQPMWJMIPEPDF
DPOGFJUFJSPQPSDJNBEFDBEBBMGBKPS tCBOEFKBEFNPSBOHPTDPSUBEPTBPNFJP t.BSHBSJOBFGBSJOIBEFUSJHP
QBSBVOUBSFQPMWJMIBS
*Waffle com
Preparo
.BTTB o $PMPRVF UPEPT PT JOHSFEJFOUFT Preparo
OPMJRVJEJmDBEPSFCBUBQPSNJOVUPTPV /B CBUFEFJSB
NJTUVSF B NBSHBSJOB
PT
BUÏ PCUFS VNB NBTTB MJTB F IPNPHÐOFB PWPTFPBÎÞDBSBUÏPCUFSVNDSFNFFT
&OUÍP
VOUF VNB NÈRVJOB QSØQSJB QBSB CSBORVJÎBEP "DSFTDFOUF B GBSJOIB EF
Ganache Branca XBċF
DPMPRVF B NBTTB F EFJYFB EPV
SBS
TFHVJOEP BT JOTUSVÎÜFT EP GBCSJDBO
TPKB F P DPDP SBMBEP 3FUJSF P DSFNF EB
CBUFEFJSBFBEJDJPOFPQPMWJMIP
BPTQPV
1PS&MJTBCFUI5FPEPSP UF3FDIFJPo%FSSFUBPDIPDPMBUFCSBO DPT
BUÏGPSNBSVNBNBTTBIPNPHÐOFB
DP FN CBOIPNBSJB
SFUJSFP EP GPHP F &TUJRVF B NBTTB F DPSUFB OP GPSNBUP
3FOEJNFOUPQPSÎÜFT BDSFTDFOUFPDSFNFEFMFJUF
NJTUVSBOEP EFTFKBEP $PMPRVF PT CJTDPJUPT FN VNB
(SBVEFEJmDVMEBEFGÈDJM CFN BUÏ GPSNBS VN DSFNF IPNPHÐOFP GPSNBVOUBEBDPNNBSHBSJOBFQPMWJMIB
5FNQPEFQSFQBSPNJOVUPT .POUBHFNo%JTUSJCVBBHBOBDIFTPCSF EBDPNGBSJOIBEFUSJHP-FWFPTBPGPSOP
PTXBċFTFTJSWBPTDPNPTNPSBOHPT CBJYPQPSDFSDBEFNJOVUPT
*Bombom Nutritivo
1PS.BSHBSJEB/VOFT#FOUP
3FOEJNFOUPVOJEBEFT
(SBVEFEJmDVMEBEFGÈDJM
5FNQPEFQSFQBSPIPSBT
Ingredientes da Massa
tMBUBEFMFJUFDPOEFOTBEPDP[JEPOB
QBOFMBEFQSFTTÍP
tYÓDBSB EFDIÈ
EFTPKBFNHSÍPT
UPSSBEBFQSPDFTTBEB
tDPMIFS EFTPQB
EFFTTÐODJB
EFBNÐOEPB
tHEFCJTDPJUPUJQPNBJTFOBUSJUVSBEP
Ingredientes da Cobertura
tHEFDIPDPMBUFBPMFJUFGSBDJPOBEP
tYÓDBSB EFDIÈ
EFTPKBFNHSÍPT
UPSSBEBFQSPDFTTBEB
Preparo
&N VNB WBTJMIB
DPMPRVF P MFJUF DPO
123
BISCOITOS & DOCINHOS
EFOTBEP DP[JEP
B TPKB F B FTTÐODJB Preparo tYÓDBSB EFDIÈ
EFGBSJOIBEF
.JTUVSF CFN F BEJDJPOF PT CJTDPJUPT .JTUVSF UPEPT PT JOHSFEJFOUFT BUÏ PCUFS TPKBUPTUBEB
USJUVSBEPTBPTQPVDPT
BUÏPCUFSQPOUP VNBNBTTBMJTB%FQPJT
EFJYFBEFTDBO tYÓDBSB EFDIÈ
EFMFJUF
EFFOSPMBS'PSNFCPMJOIBTFMFWFËHF TBSQPSNJOVUPTOBHFMBEFJSB"CSBB tDPMIFS EFDIÈ
EFGFSNFOUPFNQØ
MBEFJSBQPSIPSB%FSSFUBPDIPDPMBUF
NBTTBFNVNTBDPQMÈTUJDPDPNPBVYÓMJP t&TTÐODJBEFCBVOJMIBBHPTUP
CBOIFPTCPNCPOTKÈHFMBEPTFQPMWJMIF EF VN SPMP EF NBDBSSÍP $PSUF B NBT t»MFP QBSBGSJUBS
TPKBQPSDJNB TBFMFWFQBSBBTTBSQPSNJOVUPT0T
CJTDPJUPTEFWFSÍPTFSSFUJSBEPTEPGPSOP Ingredientes da Cobertura
*Biscoito Sanduíche
FORVBOUPBJOEBFTUJWFSFNDMBSPT&NTF tYÓDBSB EFDIÈ
EFBÎÞDBS
HVJEB
EFJYFPTFTGSJBS
QBTTFVNBQPSÎÍP tDPMIFSFT EFTPQB
EFDBOFMBFNQØ
EFHFMFJBFVOBPTEFEPJTFNEPJT
Preparo
*Bolinho de Canela
.JTUVSFPPWP
PTBMFPBÎÞDBSFDPMPRVF
1PS+VSBOEZS"ĉPOTP BTGBSJOIBTBPTQPVDPT
JOUFSDBMBOEPDPN
PMFJUF"DSFTDFOUFPGFSNFOUPFNQØ
B
3FOEJNFOUPVOJEBEFT DBOFMB FN QØ F B FTTÐODJB EF CBVOJMIB
(SBVEFEJmDVMEBEFGÈDJM 'BÎBCPMJOIPTDPNPBVYÓMJPEFEVBTDP
5FNQPEFQSFQBSPIPSB 1PS3POBMEP3PTTJ MIFSFTFGSJUFPTFNCBTUBOUFØMFPFGPHP
NÏEJP"TTJNRVFPTCPMJOIPTFTUJWFSFN
Ingredientes 3FOEJNFOUPQPSÎÜFT GSJUPT
SFUJSFPTEPØMFPFTBMQJRVFBÎÞDBS
tYÓDBSBT EFDIÈ
EFGBSJOIBEFUSJHP (SBVEFEJmDVMEBEFGÈDJM FDBOFMBFNQØTPCSFFMFT
tFYÓDBSB EFDIÈ
EFGBSJOIBEFTPKB 5FNQPEFQSFQBSPNJOVUPT
tHEFNBSHBSJOB
*Muffin Rápido
tDPMIFS EFDIÈ
EFSBTQBTEFMJNÍP Ingredientes do Bolinho
tDPMIFS EFDIÈ
EFFTTÐODJBEF tPWP
CBVOJMIB tQJUBEBEFTBM
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BPGPHPNÏEJPBUÏPCUFSVNBDPOTJTUÐODJB OBCBUFEFJSB
FNWFMPDJEBEFBMUB
PDSF 1PS3PTF"SUFF$SJBÎÜFT
DSFNPTB $PCFSUVSB o $PMPRVF P DIP NFEFMFJUFGSFTDP
PBÎÞDBSFPFYUSBUP
DPMBUF FN VN SFDJQJFOUF F EFSSFUBP FN EFCBVOJMIBBUÏPCUFSQPOUPEFDIBOUJMJ 3FOEJNFOUPVOJEBEFT
CBOIPNBSJB &OUÍP
BDSFTDFOUF P DSFNF mSNF $PMPRVF P QSFQBSP FN VN TBDP (SBVEFEJmDVMEBEFGÈDJM
EFMFJUFFPNFMFNJTUVSFCFNBUÏBERVJSJS EFDPOGFJUFJSPDPNCJDPMJTPFSFTFSWFP 5FNQPEFQSFQBSPIPSBFNJOVUPT
128
Ingredientes tDPMIFS EFTPQB
DIFJBEFMFJUFFNQØ Ingredientes
tMBUBEFMFJUFDPOEFOTBEP tDPMIFSFT EFTPQB
EFDBDBVFNQØ tHEFOP[FT
tMBUBEFDSFNFEFMFJUFTFNTPSP tDPMIFSFT EFTPQB
EFBÎÞDBS tHEFVWBQBTTBCSBODB
tDPMIFS EFTPQB
EFGBSJOIBEFUSJHP tHEFVWBQBTTBQSFUB
tDPMIFS EFDIÈ
EFNBOUFJHBPV Preparo tDPMIFS EFTPQB
EFNBSHBSJOBTFNTBM
NBSHBSJOB #BUBPTPWPTDPNBÎÞDBSFBDSFTDFOUFB tMBUBEFMFJUFDPOEFOTBEP DP[JEPQPS
tDPMIFSFT EFTPQB
EFDIPDPMBUFFNQØ GBSJOIBDPNGFSNFOUP
EFJYBOEPQPSÞM NJOVUPT
tDPMIFS EFDBGÏ
EFFTTÐODJB UJNPBNBOUFJHB$VCSBDPNmMNFQMÈT tMBUBEFMFJUFDPOEFOTBEP
EFDFSFKB UJDP F MFWF Ë HFMBEFJSB QPS NJOVUPT tMBUBEFDSFNFEFMFJUF
tHEFDFSFKBTQJDBEBT $PMPRVFBNBTTBOPTBDPEFDPOGFJUFJSP tHFNBTQBTTBEBTQFMBQFOFJSBDPNVN
tDPMIFSFT EFTPQB
EFMJDPSEFDIPDPMBUF QPVDPEFFTTÐODJBEFCBVOJMIB
t$IPDPMBUFCSBODPPVBPMFJUFQJDBEP tPWPTJOUFJSPT
*Bombom de
QBSBFOWPMWFSPTCSJHBEFJSPT
t$IPDPMBUFBPMFJUFBHPTUP QBSBCBOIBS
t.BSHBSJOB QBSBVOUBS
t"NÐOEPBUPSSBEBFMBTDBEBBHPTUP
QBSBEFDPSBS
Preparo
$PMPRVF FN VNB QBOFMB P MFJUF DPOEFO Preparo
TBEP
PDSFNFEFMFJUF
BGBSJOIBEFUSJHP
B NBOUFJHB F P DIPDPMBUF FN QØ -FWF B Nozes com Passas .JTUVSFUPEPTPTJOHSFEJFOUFTFNVNB
QBOFMB
MFWFBPGPHPCSBOEPFNFYBTFN
1PS3POBMEP3PTTJ QBSBSBUÏPEPDFEFTHSVEBSEPGVOEPEB
NJTUVSBBPGPHP
NFYFOEPTFNQSF
BUÏRVF
EFTHSVEFEPGVOEPFEBTMBUFSBJTEBQBOF QBOFMB5JSFFDPMPRVFFNVNBCBOEFKB
3FOEJNFOUPVOJEBEFT QBSBFTGSJBS'BÎBCPMJOIBT
QBTTFBTOP
MB&NTFHVJEB
SFUJSFEPGPHP
BDSFTDFOUFB
(SBVEFEJmDVMEBEFGÈDJM DIPDPMBUFBPMFJUFEFSSFUJEPFOBTBNÐO
FTTÐODJB
PMJDPSEFDIPDPMBUFFBTDFSFKBT
5FNQPEFQSFQBSPIPSB EPBTBOUFTRVFPDIPDPMBUFTFRVF
QJDBEBT
NJTUVSBOEP CFN 1BTTF QBSB VN
SFGSBUÈSJP VOUBEP DPN NBSHBSJOB F EFJYF
'PUP4IVUUFSTUPDL
FTGSJBS 1PS mN
NPEFMF PT CSJHBEFJSPT F
QBTTFPTQFMPDIPDPMBUFQJDBEP"DPNPEF
PTFNGPSNJOIBTEFQBQFMFTJSWB
*
Madeleine Com
Chocolate e
Castanha
1PS1FESP1BVMP
3FOEJNFOUPVOJEBEFT
(SBVEFEJmDVMEBEFGÈDJM
5FNQPEFQSFQBSPIPSBT
Ingredientes da Massa
tPWPT
tDPMIFSFT EFTPQB
EFBÎÞDBS
tFYÓDBSB EFDIÈ
EFGBSJOIBEFUSJHP
tDPMIFS EFTPQB
DIFJBEFGFSNFOUP
FNQØ
tDPMIFSFT EFTPQB
EFNBOUFJHB
tFYÓDBSB EFDIÈ
EFGBSPGB
DSPDBOUFQSPOUB QBSBEFDPSBS
tDPMIFS EFTPQB
EFNBOUFJHB
129
COLABORADORES
Alice Rossi Cozinha Encantada (Carla Eloísa) Fernando Marluy Maria Carnelóz
5FMT
DBSMBFMPJTB!JHDPNCS XXXGFSOBOEPNBMVIZDPNCS (Escola Angaturama)
SPTTJBMJDF!IPUNBJMDPN
5FM
Cozza
Ana Montanaro 5FM
Felipe Kawamura Mônica Bernils
BOBNPOUBOBSP!IPUNBJMDPN XXXDP[BDPNCS 5FMT
CFSOJMTNPOJDB!JHDPNCS
GFMJQFDIFG!TBMBTBCPSDPNCS
Ana Costa Dalva Zanforlin (Trem da Alegria)
Nice Porto
XXXDIFGBOBDPTUBDPN
Giancarlo Carrone
XXXCSBTJMJBOJDPNCS XXXOJDFQPSUPDPNCS
XXXUSFNEBBMFHSJBDPNCS
Ana Carlona Braz
Daniella Moreira Gustavo Iglesias Renata Cruz
XXXTUVEJPTVDSFEPDFTDPNCS
5FM
XXXWJBOEJFSDPNCS 5FM
Ana Paula G. Martins
Daniela Ramos Ivete Feitosa Renata (farinha de trigo)
IVCCVC!VPMDPNCS
EBOJFMEPDFTGFTUBT!CPMDPNCS XXXDVMJOBSJBQBTTPBQBTTPDPNCS XXXTFMNJDPNCS
Angela Fischer
Dema Rosário Jéssica Oliveira Ronaldo Rossi
XXXBOHFMBmTIFSDEDPNCS
XXXEFNBSPTBSJPDPNCS 5FM
XXXSPOBMEPSPTTJDPNCS
mTDIFSOBLB!IPUNBJMDPN
130
131
GUIA
400
sobremesas
Renda-se às centenas de receitas de bolos,
tortas, flans, sorvetes, pavês, bombons,
mousses, biscoitos e muito mais!