BRIGANACHE BRANCA: O RECHEIO MAIS DELICIOSO E ESTRUTURADO PARA BOLOS E DOCES

Have you ever imagined a filling that is firm, creamy and irresistible? Today I'm going to teach you a perfect version of this AB white chocolate briganache filling you asked for And of course I brought this delight, it will transform your cakes and sweets into true works of art and the best part It's easy to make and yields a lot, I'll show you every detail so that your briganache has the perfect texture without any mistakes and at the end of the video there's also a special tip on V quade and storage so you can prepare your briganache today and already profit from it, but first subscribe to our channel Turn on the notification bell and leave a like, here I bring the best tips for your Confectionery to earn much more and tell me in the comments what other filling flavor you would combine with AB briganache de white chocolate or just send that little heart to let me know you're enjoying our content Now prepare your kitchen and let's get to the recipe we're going to start preparing the White briganache with the brigadeiro for him I'm going to use a small carton of milk condensed three tablespoons of Ninho milk and I will stir until all the powdered milk dissolves. I am using a small amount of Ninho milk but the briganache will not have that flavor.

The powdered milk is a thickener and it will help the brigadeiro to reach the point more quickly now I add two boxes of cream and we will take it to the stove and stir until it reaches the point we will stir it over medium heat light and whiter brigadeiros need to be made over medium heat stirring constantly for it Don't burn, but be careful, if they are made over very low heat, they will caramelize and turn a dark color, looking like dulce de leche, and be careful with your hands and arms because this brigadeiro splashes a lot, okay, I chose to use two boxes of cream. milk in this brigadeiro so we can have a very creamy and satiny texture in this recipe I'm using cream with 20% fat But you can use 17% which also works but the higher the amount of fat in the cream the firmer The creamier the filling will be, the brigadeiro has reached the creamy point and falling into blocks from the spatula, it becomes super creamy and delicate. I'm going to turn off the stove and now stir with the whisk to break up the little grains that remained here and make everything smooth.

Look what beautiful the texture of this brigadeiro after it's ready now I'm going to transfer it to a bowl and we're going to prepare the ganache look how beautiful the texture is for this ganache I'm going to use two cups of white chocolate and it needs to be Noble chocolate, okay, it can't be frosting fractionally, you can buy the bar and cut it into small pieces like I did or use chocolate in drops. I'm going to take this chocolate to the microwave to melt in 20 seconds and on high, white chocolate has a high fat and sugar content so If it heats up too much it will burn and become pasty, it won't melt, my chocolate is almost melted, it's still full of pieces and now I'm going to add half a box of cream to it, the cream can't be cold, okay, if it has ganache it will cut it if this happens you can beat the ganache with the mixer or with the mixer and it will return to the correct texture white chocolate is a more boring chocolate that is more difficult to melt which is why I mixed the cream here at this point before it was completely dissolved now that everything is mixed I'm going to take the ganache again and now the ganache is ready now I'm going to put the ganache together with the brigadeiro which is still hot and I'm going to beat it with the mixer to homogenize it I don't want to beat it too much because I don't want to incorporate it If you use a planetary mixer, choose the paddle beater, it will be even better, your cream will be more beautiful and now I'm going to stir it with the spatula to ensure that no part of the briganache remains without mixing its texture . After it's ready, this one is creamy with a mild flavor of white chocolate and after it rests it's super structured and as it has a very neutral flavor you can flavor the brigan and create fillings with it.

more intense flavors like a nest milk briganache a vanilla briganache passion fruit briganache lemon strawberry red fruits or whatever you want now I'm going to transfer it from the container Have you already watched the video of the dark chocolate briganache this video was a huge hit here on the channel I'm going to leave its link in the description and on the cards at the end of the video so you can watch it. Look how super beautiful its texture is when it's ready and it gains much more structure as it cools and rests. Now I'm going to cover it with a plastic bag in contact and let it rest at room temperature and then I'll come back to show you how it turned out after resting at room temperature for a few hours this is what the White briganache looks like It rested outside the fridge even without refrigeration and we can already feel the texture and the creaminess of the briganache look how it is super firm and shiny and when refrigerated it remains very firm the briganache can be used to fill decorated cakes biscuits cones truffles brownies pot cakes the pies that we will sell at the end of the year or whatever If you want it, it's very safe, very structured.

Now tell me in the comments if you like the briganache and if you'd like to see a cake filled with it here on the channel and with the White briganache you can also do hand jobs, it's so creamy that you can make rosettes you can make zigzags Pitangas shells cornrows and all the beak work is still here with me so go to the comments and tell me what flavor of cake you would make with this filling, take the opportunity to leave your thumbs up and if you want to stay in the loop of what happens here, also follow me on other social networks, this recipe gave me approximately 1 kg g of filling, the shelf life of the brigan is up to days if it is kept in the fridge, but this shelf life will depend on the cooking point of the filling, the content of fat from the inputs you use and especially from correct storage if the filling is left open if it comes into contact with air it will sugar much faster and then you can freeze the briganache in the freezer for up to 90 days or in the refrigerator freezer for up to 30 days and if you want, you can add whipped cream and transform your briganache into a sensational white chocolate mousse.