Guia 400 Sobremesas 2016

400
GUIA
sobremesas
Guia 400 Sobremesas
Receitas deliciosas de: Bolos Tortas Flans

Biscoitos Docinhos Sorvetes Mousses
PREFÁCIO
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Os editores
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Presidente: Paulo Roberto Houch • Vice-presidente editorial: Andrea Calmon (redacao@

CIP-BRASIL. CATALOGAÇÃO NA PUBLICAÇÃO
editoraonline.com.br) • JORNALISTA RESPONSÁVEL: Andrea Calmon (MTB 47714) SINDICATO NACIONAL DOS EDITORES DE LIVROS, RJ
• COORDENADOR de arte: Rubens Martim (diagramacao@editoraonline.com.br) • ________________________________________
COLABOROU NESTA EDIÇÃO: Shantala Ambrosi (arte) • Gerente Comercial: Elaine G971
Houch (elainehouch@editoraonline.com.br) • SUPERVISOR DE MARKETING: Vinicius
Fernandes • assistente de marketing: Jose António • CANAIS ALTERNATIVOS: Luiz Guia 400 sobremesas / [Aline Ribeiro] . - 1. ed. - São Paulo : On Line, 2016.
Carlos Sarra • DEP. VENDAS: (11) 3687-0099 (vendaatacado@editoraonline.com. il.
br) • Vendas a revendedores: (11) 3687-0099/ 7727-8678 (luizcarlos@editoraonline.
com.br) • Diretora Administrativa: Jacy Regina Dalle Lucca • Impresso por PROL • ISBN 978-85-432-0919-7
Distribuição no Brasil por Dinap • Guia 400 Sobremesas é uma publicação do IBC
1. Culinária (Açúcar) - Manuais, guias. etc. I. Ribeiro, Aline. I. Título.
Instituto Brasileiro de Cultura Ltda. – Caixa Postal 61085 – CEP 05001-970 – São
Paulo – SP – Tel.: (0**11) 3393-7777 • A reprodução total ou parcial desta obra é 16-29831 CDD: 641.853
proibida sem a prévia autorização do editor. Números atrasados com o IBC ou por CDU: 641.85
intermédio do seu jornaleiro ao preço da última edição acrescido das despesas de ________________________________________
envio. Para adquirir com o IBC: www.revistaonline.com.br; Tel.: (0**11) 3512-9477; 15/01/2016 15/01/2016
ou Caixa Postal 61085 – CEP 05001-970 – São Paulo – SP.
3
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DELÍCIAS
ESPECIAIS
4
DELÍCIAS ESPECIAIS
Manjar Melancia com
'PUP%JBOB'SFJYP1SPEVÎÍP.BSMZ"SOBVE
Piña Colada Gelatina Elegante
1PS/JDF1PSUP 1PS/JDF1PSUP
3FOEJNFOUPQPSÎÜFT 3FOEJNFOUPQPSÎÜFT
(SBVEFEJmDVMEBEFGÈDJM (SBVEFEJmDVMEBEFGÈDJM
5FNQPEFQSFQBSPNJOVUPT 5FNQPEFQSFQBSPNJOVUPT
Ingredientes do Manjar Branco Ingredientes da Gelatina

t.BOKBSCSBODPEFDPDP tFOWFMPQFEFHFMBUJOBFNQØTBCPSNF
tMBUBEFMFJUFDPOEFOTBEP MBODJB H
tMBUB NFTNBNFEJEB
EFMFJUF t£EFYÓDBSB EFDIÈ
EFÈHVBNPSOB H
tNMEFMFJUFEFDPDP tFOWFMPQFEFHFMBUJOBFNQØTFNTB
tDPMIFSFT EFTPQB
EFBNJEPEFNJMIP CPS H
t»MFP PTVmDJFOUF
QBSBVOUBS tDPMIFSFT EFTPQB
EFÈHVBGSJB
tYÓDBSBT EFDIÈ
EFNFMBODJBDPSUBEB
Delícia de Limão
1PS/JDF1PSUP
Ingredientes do Manjar de Abacaxi FNCPMJOIBT
tYÓDBSBT EFDIÈ
EFBCBDBYJQJDBEP t»MFPQBSBVOUBS
3FOEJNFOUPQPSÎÜFT
tYÓDBSB EFDIÈ
EFBÎÞDBS
(SBVEFEJmDVMEBEFNÏEJP
tMBUBEFMFJUFDPOEFOTBEP Ingredientes do Mousse
5FNQPEFQSFQBSPIPSB
tMBUB NFTNBNFEJEB
EFMFJUF tMBUBEFMFJUFDPOEFOTBEP
tNMEFMFJUFEFDPDP tDPQPBNFSJDBOP NM
EFJPHVSUF
Ingredientes da Massa
tDPMIFSFT EFTPQB
EFBNJEPEFNJMIP OBUVSBM
tFOWFMPQFEFHFMBUJOBFNQØTBCPS tFYÓDBSB EFDIÈ
EFNFMBODJBDPSUB tPWPT
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EFJPHVSUFEFTOBUBEP
tFOWFMPQFEFHFMBUJOBFNQØTBCPSNF tYÓDBSB EFDIÈ
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Ingredientes da Calda MBODJB H
tFOWFMPQFEFHFMBUJOBFNQØTBCPSMJNÍP
tYÓDBSB EFDIÈ
EFBÎÞDBS tYÓDBSB EFDIÈ
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tYÓDBSB EFDIÈ
EFÈHVB tFOWFMPQFEFHFMBUJOBFNQØTFNTBCPS TBCPSCBVOJMIB
tDPMIFSFT EFTPQB
EFÈHVBGSJB tDPMIFS EFTPQB
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Preparo t.BSHBSJOB PTVmDJFOUF
QBSBVOUBS
.BOKBSCSBODPEFDPDPo-FWFUPEPTPT Preparo t'BSJOIBEFUSJHP PTVmDJFOUF
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PT TFNQSF BUÏ GFSWFS &OUÍP EFTQFKF B DJBFNNMEFÈHVBNPSOB'FJUPJTTP
NJTUVSB FN GPSNJOIBT VOUBEBT QSF IJESBUFFOWFMPQFEFHFMBUJOBFNQØTFN Ingredientes da Calda
FODIFOEPBT BUÏ B NFUBEF .BOKBS EF TBCPS FN DPMIFSFT EF TPQB
EF ÈHVB F tYÓDBSB EFDIÈ
EFÈHVB
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EFMFJUFDPOEFOTBEP
DPNPBÎÞDBSFMFWFPQSFQBSPBPGPHP BUÏ EJTTPMWFS DPNQMFUBNFOUF &OUÍP FN Creme de Limão
NÏEJP NFYFOEPP EF WF[ FN RVBOEP VNB GPSNB SFEPOEB DPN PSJGÓDJP DFOUSBM tFYÓDBSBTEFDSFNFEFMFJUFGSFTDP
BUÏDP[JOIBS4FOFDFTTÈSJP BDSFTDFOUF VOUBEB EJTUSJCVBCPMJOIBTEFNFMBODJBOP tMBUBEFMFJUFDPOEFOTBEP
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EF ÈHVB BPT QPVDPT GVOEP DVCSBBTDPNBHFMBUJOBFMFWFPQSF tDPMIFSFT TPQB
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EP PMFJUF PMFJUFEFDPDPFPBNJEPEF EJmDBEPSPMFJUFDPOEFOTBEP PJPHVSUFFB
NJMIP NFYFOEPTFNQSFBUÏFOHSPTTBS NFMBODJBFNDVCPT%JTTPMWBPFOWFMPQFEF Ingredientes da Cobertura
&OUÍP KVOUFBHFMBUJOBFPEPDFEFBCB HFMBUJOBTBCPSNFMBODJBFNVNBYÓDBSB EF t DPMIFS EF DIÈ
EF MJNÍPTJDJMJBOP
DBYJ F NJTUVSFPT QBSB EJTTPMWFS UPUBM DIÈ
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NFOUF$BMEBo-FWFPTEPJTJOHSFEJFO B HFMBUJOB TFN TBCPS DPN DPMIFSFT EF tMBUBEFMFJUFDPOEFOTBEP
UFT BP GPHP CBJYP F EFJYFPT DP[JOIBS TPQB
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BUÏ PCUFS VN DBSBNFMP .POUBHFN o EJTTPMWFSQPSDFSDBEFTFHVOEPT&OUÍP Preparo
%FTQFKFPNBOKBSEFBCBDBYJDPNDPDP KVOUFBHFMBUJOBEFNFMBODJBFBHFMBUJOBTFN .BTTBo#BUBPTPWPTDPNPJPHVSUFFPØMFP
TPCSFPNBOKBSCSBODPFMFWFPEPDFË TBCPSËNJTUVSBEPMJRVJEJmDBEPSFCBUBQPS OP MJRVJEJmDBEPS &N TFHVJEB BDSFTDFOUF
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5
DELÍCIAS ESPECIAIS
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QSFBRVFDJEP FN UFNQFSBUVSB NÏEJBCBJYB DFOUSBMKÈDBSBNFMBEB$VCSBBGPSNBDPN EFDIBOUJMJDPNDSFNFFPVUSBDBNBEBEF
$
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.JTUVSF PT EPJT JOHSFEJFOUFT FN VN SFDJ FNGPSOPDPNUFNQFSBUVSBNÏEJB $
PQBWÐDPNGSVUBTWFSNFMIBT
QJFOUF3FTFSWFPQSFQBSP$SFNFEFMJNÍP FNCBOIPNBSJB QPS BQSPYJNBEBNFOUF
o#BUBOBCBUFEFJSBQPSNJOVUPT FNWF NJOVUPTPVBUÏRVFPHBSGPTBJBMJNQPBPTFS
*
MPDJEBEFCBJYB PDSFNFEFMFJUFDPNBCBTF FTQFUBEP%FJYFPFTGSJBSFMFWFPQBSBHFMBS
QBSBNPVTTF"DSFTDFOUFPMJNÍPFNQØFP QPSIPSBTBOUFTEFTFSWJS%FTFOGPSNFPF
MFJUFDPOEFOTBEPFNJTUVSFCFN$PCFSUVSB EFDPSFPBHPTUP
o.JTUVSFUPEPTPTJOHSFEJFOUFTDPNVNB
DPMIFS3FTFSWF P QSFQBSP.POUBHFN o M’hallabye
3FUJSF P CPMP EP GPSOP F SFHVFP DPN B
DBMEB&NTFHVJEB EJTUSJCVBPDSFNFEFMJ
NÍPQPSDJNBFMFWFPBPGSFF[FSQPSIP
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* Manjar Árabe
1PS$IFG4BNJS.PZTÏT
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BDPCFSUVSBQPSDJNBFEFDPSFPBHPTUP Pavê de Frutas (SBVEFEJmDVMEBEFNÏEJP
5FNQPEFQSFQBSPNJOVUPT
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WFOEJEBFNMPKBTEFBSUJHPTQBSBTPSWFUFSJBT Vermelhas
PVDPOGFJUBSJBT0TVDPEFMJNÍPEFTJESBUBEP 1PS/JDF1PSUP Ingrediente do M’hallabye
FNQØQPEFTFSFODPOUSBEPFNMPKBTEFBSUJ t MJUSPEFMFJUFJOUFHSBM
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EFTPQB
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EFÈHVB
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Ingredientes tDPMIFS EFDIÈ
EFBÎÞDBS
*
tMBUBEFMFJUFDPOEFOTBEP
tFYÓDBSBT EFDIÈ
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tDPMIFSFT EFTPQB
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tHFNBTQFOFJSBEBT tMJUSPEFÈHVB
Pudim Tradição tYÓDBSB EFDIÈ
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3FOEJNFOUPQPSÎÜFT tYÓDBSB EFDIÈ
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(SBVEFEJmDVMEBEFGÈDJM WFSNFMIBT BNJEPEFNJMIPEJTTPMWJEPOBÈHVBGSJB B
5FNQPEFQSFQBSPNJOVUPT tYÓDBSBT EFDIÈ
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QJDBEBT NJTUVSB BP GPHP NÏEJP NFYFOEP TFNQSF
Ingredientes do Pudim tNPSBOHPTDPSUBEPTBPNFJP BUÏMFWBOUBSGFSWVSBFFOHSPTTBS$BMEBo
tMBUBEFMFJUFDPOEFOTBEP tYÓDBSB EFDIÈ
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tPWPT t$BMEB EFTVBQSFGFSÐODJB
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tDPMIFSFT EFTPQB
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Ingredientes da Calda Preparo o &N VNB UBÎB EJTQPOIB P NBOKBS F
tYÓDBSBT EFDIÈ
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tYÓDBSBT EFDIÈ
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TFNQSF &TQFSF B NJTUVSB FOHSPTTBS F
*
Modo de preparo SFUJSFB EP GPHP +VOUF P DSFNF EF MFJUF
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MFWFPBPGPHPNÏEJPBUÏRVFEFSSFUBFFTUF DPCFSUB DPN mMNF QMÈTUJDP .JTUVSF B
KBUPUBMNFOUFEPVSBEPFEJTTPMWJEP3FUJSFB HFMFJBEFGSVUBTWFSNFMIBTDPNYÓDBSB
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EFDIÈ
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P DIBOUJMJ CBUJEP FN EVBT QBSUFT F FN
Açaí com
WFSBUÏRVFPBÎÞDBSEJTTPMWBQPSDPNQMFUPF VNBEFMBT NJTUVSFPSFTUBOUFEBTGSVUBT Damasco e Granola
TFUPSOFVNBDBMEBFTQFTTB3FUJSFBEPGPHP WFSNFMIBTQJDBEBT$PMPRVFOPGVOEPEB 1PS%VMDF$SJTUJOB
F FNTFHVJEB DPMPRVFBFNVNBGPSNBSF UBÎBBNJTUVSBEFHFMFJBDPNGSVUBTQJDB
EPOEBEFGVSPDFOUSBMEFDNEFEJÉNFUSP EBT'BÎBBNPOUBHFN BMUFSOBOEPDBNB 3FOEJNFOUPDPQPT
3FTFSWFB1VEJNo.JTUVSFUPEPTPTJOHSF EBT EF DSFNF DPN CJTDPJUPT NPMIBEPT (SBVEFEJmDVMEBEF'ÈDJM
EJFOUFTFNVNSFDJQJFOUFHSBOEFF FNTF SBQJEBNFOUF OB DBMEB
F PT NPSBOHPT 5FNQPEFQSFQBSPIPSBT
6
Ingredientes tNMEFDIBOUJMJCBUJEPFNQPOUPmS
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tYÓDBSBT EFDIÈ
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EFGSP[FOTBCPSJPHVSUF EFDPSBÎÍP
tEBNBTDPTQJDBEPT
tDPMIFSFT EFDIÈ
EFBÎÞDBSPVBEPÎBOUF Creme
tDPMIFSFT EFDIÈ
EFÈHVB tHFNBTHSBOEFTQFOFJSBEBT
tYÓDBSB EFDIÈ
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tYÓDBSB EFDIÈ
EFBÎBÓ tDPMIFSFT EFTPQB
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tDPMIFSFT EFTPQB
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Preparo tFYÓDBSBT EFDIÈ
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EFFTTÐODJBEFCBVOJMIB
DBMEB &N VNB UBÎB DPMPRVF B CBTF EF tDPMIFS EFTPQB
EFDPOIBRVFPVSVN
GSP[FO F DVCSBB B HPTUP DPN P BÎBÓ B tDBJYJOIB H
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Preparo
Crème Brûlée
de Baunilha
*
$SFNFo&NVNBQBOFMBHSBOEF DPMPRVF
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DBS IPNPHÐOFP +VOUF P MFJUF BP QSFQBSP 3FOEJNFOUPQPSÎÜFT
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Condensado "DSFTDFOUF B NBOUFJHB F EFJYF B NJTUVSB
FTGSJBSDPNQMFUBNFOUF1PSÞMUJNP CBUBP Ingredientes
com Morangos DSFNFSBQJEBNFOUFOBCBUFEFJSBFBEJDJPOF
BFTTÐODJBEFCBVOJMIB PDPOIBRVFFPDSF
tFYÓDBSBT EFDIÈ
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Ingredientes F mOBMJ[F DPN PT NPSBOHPT -FWF P QBWÐ Preparo
tDBJYJOIBTEFNPSBOHPTMBWBEPTFQJDBEPT QBSB HFMBS QPS IPSBT /P NPNFOUP EF "RVFÎBPDSFNFEFMFJUFFNGPHPCSBOEP
tQBDPUFEFCJTDPJUPUJQPDIBNQBOIF TFSWJS EFDPSFPDPNPTNPSBOHPTJOUFJSPT DPNBNFUBEFEPBÎÞDBSFBTTFNFOUFTEB
tYÓDBSB EFDIÈ
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MVEBEP NBTTFNGFSWFS3FUJSFPEPGPHP
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PGVOEPEBQBOFMBFNVNSFDJQJFOUFDPN
ÈHVB HFMBEB F HFMP 'FJUP JTTP EJTUSJCVB
P DSFNF FN SFDJQJFOUFT EF QPSDFMBOB F
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QPS DFSDB EF NJOVUPT NBT TFN EFJ

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7
DELÍCIAS ESPECIAIS
Salada de t'BSJOIBEFUSJHP PTVmDJFOUF
QBSB
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Frutas ao Forno t3BTQBTEFDIPDPMBUFCSBODPFDFSFKBT

FNDBMEBBHPTUPQBSBEFDPSBS
tYÓDBSBT EFDIÈ
EFÈHVB NM
t4BMBHPTUP
1PS$ÈTTJP3PDIB tEFYÓDBSBEFDIPDPMBUFFNQØ
Ingredientes do Recheio
3FOEJNFOUPQPSÎÜFT tMBUBEFMFJUFDPOEFOTBEPDP[JEPOB Ingredientes do Recheio
(SBVEFEJmDVMEBEFGÈDJM QBOFMBEFQSFTTÍPQPSNJOVUPT tYÓDBSB EFDIÈ
EFEPDFEFMFJUFDSF
5FNQPEFQSFQBSPNJOVUPT tYÓDBSB EFDIÈ
EFDSFNFEFMFJUF NPTP H
Ingredientes tYÓDBSB EFDIÈ

EFDIBOUJMJCBUJEP tYÓDBSB EFDIÈ
EFNPSBOHPQJDBEP
tDBRVJTDIPDPMBUF tFOWFMPQFEFHFMBUJOBFNQØ
tBNFJYBT JODPMPSFTFNTBCPS Preparo
tNBÎÍT tDPMIFSFT EFTPQB
EFÈHVB .BTTBo&NVNBCBDJB NJTUVSFPQPMWJ
tHEFVWBSVCJ tHEFDFSFKBFNDBMEB MIPEPDFDPNVNBQJUBEBEFTBM"EJDJPOF
tHEFBÎÞDBSSFmOBEP NFUBEF EB ÈHVB BPT QPVDPT F NFYB BUÏ
tNMEFÈHVB Preparo EJTTPMWFS DPNQMFUBNFOUF P QPMWJMIP
t$BOFMBFNQBVBHPTUP .BTTBo/BCBUFEFJSB FNWFMPDJEBEFBMUB $PMPRVF B NJTUVSB QBSB EFTDBOTBS BUÏ
t"OJTFTUSFMBEPBHPTUP CBUB BT DMBSBT BUÏ PCUFS QPOUP EF OFWF RVFPQPMWJMIPTFTFQBSFEBÈHVBFmRVF
%FTMJHVF KVOUF P BÎÞDBS NBTDBWP F CBUB OPGVOEPEBCBDJB'FJUPJTTP BEJDJPOFP
Preparo OPWBNFOUF QPS NJOVUPT &OUÍP BDSFT SFTUBOUFEBÈHVBFFTQFSFBNJTUVSBTFDBS
-BWFFDPSUFUPEBTBTGSVUBTFEJTQPOIB DFOUFBTHFNBT PDIPDPMBUFFNQØ PØMFP &OUÍP QFOFJSFBNBTTBGPSNBEBOPGVOEP
BT TPCSF VNB BTTBEFJSB "DSFTDFOUF P PNFM BDBOFMBFNQØFPDSBWP%JNJOVBB EP SFDJQJFOUF KVOUF P DIPDPMBUF FN QØ
BÎÞDBS BDBOFMB PBOJTFTUSFMBEPFBÈHVB WFMPDJEBEFEPBQBSFMIPFBDSFTDFOUF BMUFS DPMPRVFBFNVNSFDJQJFOUFDPNUBNQB
F MFWF UVEP BP GPSOP B ¡$ QPS BQSP OBEBNFOUF BGBSJOIBEFUSJHPFPMFJUF1PS FMFWFBËHFMBEFJSBQPSNJOVUPT
YJNBEBNFOUF NJOVUPT'JRVFTFNQSF ÞMUJNP NJTUVSF P CJDBSCPOBUP EF TØEJP .POUBHFNo3FUJSFBNBTTBEBHFMBEFJSB
EFPMIPQBSBPQSFQBSPOÍPDBSBNFMJ[BS %FTQFKFBNBTTBFNVNBBTTBEFJSBVOUBEB DPMPRVFBFNVNBGSJHJEFJSBBOUJBEFSFOUF
3FUJSFPEPGPSOPFTJSWBPRVFOUF FFOGBSJOIBEBFMFWFBQBSBBTTBSFNGPSOP FGSJUFBFNGPHPNÏEJPBUÏRVFEFTHSVEF
QSFBRVFDJEPFNUFNQFSBUVSBNÏEJB EBQBOFMB7JSFBNBTTBFGSJUFBEPPVUSP
MBEP UPNBOEP DVJEBEP QBSB OÍP RVFJ
*
$
QPSDFSDBEFNJOVUPT3FUJSFBEP
GPSOPFEFJYFBFTGSJBS3FDIFJPo&NVN NÈMB&OUÍP DPMPRVFPEPDFEFMFJUFFP
SFDJQJFOUF NJTUVSF P MFJUF DPOEFOTBEP KÈ NPSBOHP EFJYFP BRVFDFS SBQJEBNFOUF
GSJPFPDSFNFEFMFJUF"DSFTDFOUFPDIBO EPCSFBUBQJPDBBPNFJPFTJSWBB
Taça de Pão de UJMJ F B HFMBUJOB EJTTPMWJEB F IJESBUBEB OB
*
ÈHVBFNJTUVSF-FWFPQSFQBSPËHFMBEFJSB
Mel Recheado QPSVNBIPSB.POUBHFNo&NVNBUBÎB
GBÎBVNBDBNBEBEFEPDFEFMFJUF GBUJBT
com Doce de Leite EF QÍP EF NFM DIBOUJMJ F DFSFKBT 3FQJUB
1PS"MJDF3PTTJ
$PMBCPSBÎÍP"OESFTTB3PTTJ'SBODP
P QSPDFTTP BUÏ B CPSEB 1PS mN EFDPSF
PEPDFDPNSBTQBTEFDIPDPMBUFCSBODPF Tortinha
3FOEJNFOUPQPSÎÜFT
DFSFKBTFNDBMEB
Napolitana
1PS-JWJB'SBOÎB
*
5FNQPEFQSFQBSPIPSB 3FOEJNFOUPQPSÎÜFT
Ingredientes da Massa 5FNQPEFQSFQBSPIPSBTUFNQPEF
tPWPT
tYÓDBSB EFDIÈ
EFBÎÞDBSNBTDBWP
Tapioca de HFMBEFJSB
tYÓDBSB EFDIÈ
EFDIPDPMBUFFNQØ
tYÓDBSB DIÈ
EFØMFP
Chocolate com Ingredientes da Massa
tPWPT
t£EFYÓDBSB EFDIÈ
EFNFM
tDPMIFS EFDBGÏ
EFDBOFMBFNQØ
Doce de Leite e tFYÓDBSB EFDIÈ
EFBÎÞDBS
tNMPVYÓDBSB EFDIÈ
EFÈHVB
tDPMIFS EFDBGÏ
EFDSBWPEBÓOEJB Morango tYÓDBSBT EFDIÈ
EFGBSJOIBEFUSJHP
NPÓEP 1PS3VCFN-JNB tDPMIFS EFTPQB
EFGFSNFOUPFNQØ
tYÓDBSBT EFDIÈ
EFGBSJOIBEFUSJHP tDPMIFS EFTPQB
EFFNVMTJmDBOUF
tYÓDBSB EFDIÈ
EFMFJUF 3FOEJNFOUPQPSÎÜFT
tDPMIFS EFDIÈ
EFCJDBSCPOBUPEFTØEJP (SBVEFEJmDVMEBEFGÈDJM Recheio Escuro
t.BSHBSJOB PTVmDJFOUF
QBSBVOUBS 5FNQPEFQSFQBSPIPSBT tHEFDIPDPMBUFNFJPBNBSHP
8
tNMPV£EFYÓDBSB EFDIÈ
EFDSFNF
'PUP.ÙOJDB"OUVOFT1SPEVÎÍP"OB3JUB$BTUBOIP
de leite
tDPMIFS EFTPQB
EFDPOIBRVFPVSVN
Recheio Branco
tHEFDIPDPMBUFCSBODP
EFDSFNF
de leite
tDPMIFS EFDIÈ
Recheio de Morango
tHEFDIPDPMBUFCSBODP
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
de Doce de Leite com Morangos FNVNBQBOFMBFMFWFBBPGPHPNÏEJP

QPS NJOVUPT BUÏ SFEV[JS P WPMVNF
1PS1SJTDJMB%FTDPWJ 1PS"OB.POUBOBSP %FJYFBDBMEBFTGSJBS1VEJNo&NVNB
QBOFMB EJTTPMWBPBHBSBHBSDPNBÈHVB
3FOEJNFOUPQPSÎÜFT 3FOEJNFOUPQPSÎÜFT FPBÎÞDBS-FWFBQBOFMBBPGPHPNÏEJP
(SBVEFEJmDVMEBEFGÈDJM (SBVEFEJmDVMEBEFGÈDJM QPSNJOVUPT NFYFOEPDPOTUBOUFNFO
5FNQPEFQSFQBSPIPSBFNJOVUPT 5FNQPEFQSFQBSPIPSBFNJOVUPT UF BUÏ FOHSPTTBS MFWFNFOUF #BUB OP MJ
RVJEJmDBEPSPJPHVSUFFPDSFNFEFTPKB
Ingredientes Ingredientes do Pudim BUÏ IPNPHFOFJ[BS .JTUVSF B HFMBUJOB
tHEFEPDFEFMFJUF tJPHVSUFT NM
PSHÉOJDPDPNNFM BJOEBRVFOUFBPQSFQBSPF FNTFHVJEB
tPWPT tDBJYB NM
EFDSFNFEFMFJUFEFTPKB DPMPRVFP FN VNB GPSNB QSØQSJB QBSB
tHFNBT tDPMIFS EFTPQB
DIFJBEFBHBSBHBS QVEJNVOUBEBDPNB[FJUF-FWFBGPSNB
tDPMIFSFT EFTPQB
EFGBSJOIBEFUSJHP HFMBUJOBEFBMHBTNBSJOIBT
QBSB HFMBS QPS VNB IPSB %FTFOGPSNF
tDPMIFSFT EFTPQB
EFBÎÞDBSEFNFSBSB P QVEJN F TJSWBP DPN PT NPSBOHPT
tDPMIFSFT EFTPQB
EFNBSHBSJOB tYÓDBSB EFDIÈ
EFÈHVBmMUSBEB GBUJBEPT F B DBMEB EF NPSBOHPT GSJB 4F
tB[FJUFFYUSBWJSHFN PTVmDJFOUF
QBSB EFTFKBS BSPNBUJ[F P QSFQBSP DPN TVDP
Preparo VOUBS EF MJNÍP PV SBTQBT EF MJNÍP B HPTUP
-FWF P EPDF EF MFJUF F B NBSHBSJOB BP 0CTFSWBÎÍP P BÎÞDBSEFNFSBSB QBTTB
NJDSPPOEBT QBSB EFSSFUFS "EJDJPOF PT Calda de Morango QPS VN SFmOBNFOUP MFWF F OÍP SFDFCF
PVUSPTJOHSFEJFOUFTFNJTUVSF6OUFGPS tDBJYBEFNPSBOHPT OFOIVNBEJUJWPRVÓNJDP1PSJTTP TFVT
NJOIBT QBSB QFUJU HÉUFBV F QSFFODIBBT tYÓDBSB EFDIÈ
EFBÎÞDBSEFNFSBSB HSÍPTTÍPNBSSPNDMBSPTFUÐNWBMPSFT
DPN B NBTTB -FWFBT BP GSFF[FS QPS tDPMIFS EFTPCSFNFTB
EFBDFUPCBM OVUSJDJPOBJTBMUPT QBSFDJEPTDPNPTEP
BQSPYJNBEBNFOUF NJOVUPT "TTF B TÉNJDP BÎÞDBSNBTDBWP
NBTTB FN GPSOP RVFOUF B ¡$
'PUP-VOB(BSDJB1SPEVÎÍP$MBS"TBSJBO"DFTTØSJPT1BVMB"MNFJEBF.%SBHPOFUUJ
QPSNJOVUPT4JSWBPEPDFDPNTPSWFUF
EFDSFNF%FDPSFPBHPTUP
*
Taça Supreme
1PS1SJTDJMB%FTDPWJ
3FOEJNFOUPQPSÎÜFT
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
*
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
* com Hortelã 5FNQPEFQSFQBSPNJOVUPT

1PS3FOBUB$SV[ EPSFTUBVSBOUF"NJDJ
3FOEJNFOUPQPSÎÜFT Ingredientes
tMJUSPTEFTPSWFUFEFDSFNFPVnPDPT
Flan de Vinho (SBVEFEJmDVMEBEFGÈDJM
5FNQPEFQSFQBSPNJOVUPT tCPNCPOTUJQPCJTDPJUPDSPDBOUFQSFUP
1PS3FOBUB$SV[ EPSFTUBVSBOUF"NJDJ tMBUB H
EFMFJUFDPOEFOTBEP
Ingredientes tDPMIFSFT EFTPQB
EFDIPDPMBUFFNQØ
3FOEJNFOUPVOJEBEFT tBCBDBYJ tDPMIFS EFTPQB
EFNBSHBSJOBPV
(SBVEFEJmDVMEBEFGÈDJM tYÓDBSB EFDIÈ
EFÈHVB NBOUFJHBTFNTBM
5FNQPEFQSFQBSPIPSB tFOWFMPQFT H
EFHFMBUJOBFNQØ tDIBOUJMJBHPTUP
TFNTBCPS tMBTDBTEFDIPDPMBUFBPMFJUFBHPTUP
Ingredientes do flan tMBUB H
EFMFJUFDPOEFOTBEP QBSBEFDPSBS
tYÓDBSB EFDIÈ
EFWJOIPUJOUPTFDP tMBUBEFDSFNFEFMFJUFGSFTDP
tMBUB H
EFMFJUFDPOEFOTBEP tDMBSBT Preparo
tMBUB H
EFDSFNFEFMFJUFDPNTPSP tGPMIBTEFIPSUFMÍ %FJYFPTPSWFUFFNUFNQFSBUVSBBNCJFOUF
tYÓDBSB EFDIÈ
EFTVDPEFVWBDPO QPSNJOVUPT$PMPRVFPMFJUFDPOEFO
centrado Preparo TBEP P DIPDPMBUF FN QØ F B NBSHBSJOB
tDPMIFSFT EFTPQB
EFHFMBUJOBJODPMPS &N VN SFDJQJFOUF IJESBUF B HFMBUJOB FN FN VNB QBOFMB F MFWFB BP GPHP NÏEJP
TFNTBCPS YÓDBSB EF DIÈ
EF ÈHVB "QØT EJTTPM NFYFOEPCFNPTJOHSFEJFOUFT3FUJSFEP
tYÓDBSB EFDIÈ
EFÈHVB WFSBHFMBUJOB DPMPRVFBFNVNBQBOFMB GPHP BTTJN RVF B NJTUVSB BERVJSJS VNB
tØMFPFÈHVB PTVmDJFOUF
QBSBVOUBSB FMFWFBBPGPHPNÏEJPFNCBOIPNBSJB DPOTJTUÐODJBDSFNPTB$PMPRVFBFNVN
GPSNB %FJYFBHFMBUJOBFNCBOIPNBSJBBUÏRVF SFGSBUÈSJPFFTQFSFFTGSJBS$PNVNBGBDB
mRVF DPNQMFUBNFOUF EFSSFUJEB 3FTFSWF USJUVSFPTCPNCPOTFQPMWJMIFPTTPCSFB
Calda de vinho #BUBOPMJRVJEJmDBEPSPBCBDBYJDPNPMFJ NJTUVSBOPSFGSBUÈSJP'FJUPJTTP DVCSBPT
tYÓDBSB EFDIÈ
EFWJOIPUJOUPTFDP UFDPOEFOTBEP PDSFNFEFMFJUFFBTGPMIBT CPNCPOTDPNPTPSWFUFEFDSFNFPVnP
tYÓDBSB EFDIÈ
EFÈHVBFNUFNQF EFIPSUFMÍ BUÏRVFGPSNFVNDSFNFIP DPT-FWFPQSFQBSPBPDPOHFMBEPSQPS
SBUVSBBNCJFOUF NPHÐOFP3FTFSWF$PMPRVFBTDMBSBTFN NJOVUPT'FJUPJTTP TJSWBPQBWÐDPCFSUP
tYÓDBSB EFDIÈ
EFBÎÞDBSSFmOBEP VNB CBUFEFJSB F FN WFMPDJEBEF NÏEJB DPNDIBOUJMJOBRVBOUJEBEFEFTFKBEBFEF
tDPMIFS EFDIÈ
EFBNJEPEFNJMIP CBUBBUÏPCUFSBDPOTJTUÐODJBEFDMBSBTFN DPSFPDPNMBTDBTEFDIPDPMBUFBPMFJUF
12
Taça de Maçã DPOEFOTBEP
EFTVDPEFNBÎÍDPODFOUSBEP
tNBÎÍTHSBOEFTTFNTFNFOUFTFQJDBEBT Napolitano
Amorosa tNBÎÍTFNTFNFOUFT EFTDBTDBEBF
QJDBEBQBSBEFDPSBS na Travessa
1PS#FUI(POEBSF[ 1PS&MJTBCFUI5FPEPSP
Preparo
$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
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
(SBVEFEJmDVMEBEFGÈDJM (SBVEFEJmDVMEBEFNÏEJP
5FNQPEFQSFQBSPNJOVUPT 5FNQPEFQSFQBSPIPSBT
Ingredientes do Flan Ingredientes do Creme de Queijo

tDPMIFS EFTPQB
EFHFMBUJOBJODPMPS tFOWFMPQFEFHFMBUJOBFNQØJODPMPSF
TFNTBCPS TFNTBCPS
tEFYÓDBSB EFDIÈ
EFÈHVBFNUFN tYÓDBSB EFDIÈ
EFÈHVB
QFSBUVSBBNCJFOUF FNUFNQFSBUVSBBNCJFOUF
tMBUB H
EFMFJUFDPOEFOTBEP tHEFSJDPUB
tMBUBTEFMFJUFJOUFHSBM VTFBMBUBEF tHEFDSFBNDIFFTF
MFJUFDPOEFOTBEPQBSBNFEJS
tDPMIFSFT EFTPQB
EFDBGÏTPMÞWFM
tDPMIFS EFTPQB
EFMJDPSEFDBDBV Goiabada
tØMFPFÈHVBQBSBVOUBSBGPSNB tHEFHPJBCBEBFNCMPDP
Molho zabaione tYÓDBSB EFDIÈ
EFÈHVBFNUFNQFSB
tYÓDBSB EFDIÈ
EFBÎÞDBSSFmOBEP UVSBBNCJFOUF
tHFNBT t$BTUBOIBEFDBKVBHPTUPQBSBEFDPSBS
tYÓDBSB EFDIÈ
EFWJOIPEP1PSUP Preparo
t(SÍPTEFDBGÏBHPTUPQBSBEFDPSBS $SFNF EF RVFJKP o DPMPRVF B HFMBUJOB
FNVNSFDJQJFOUFEFWJESPDPNBÈHVB
Flan de Iogurte
1PS*TBCFMB$PSEBSP
Preparo NJTUVSFFSFTFSWFQPSEF[NJOVUPT'FJUP
;BCBJPOFo.JTUVSFPBÎÞDBSFBTHFNBT JTTP MFWFBNJTUVSBBPGPHP FNCBOIP 3FOEJNFOUPQPSÎÜFT
FNVNBQBOFMBFMFWFBBPGPHPCBJYP FN NBSJB BUÏEJTTPMWFSDPNQMFUBNFOUF&N (SBVEFEJmDVMEBEFGÈDJM
CBOIPNBSJB CBUFOEPDPNVNHBSGPBUÏ TFHVJEB CBUBOPMJRVJEJmDBEPSBSJDPUB 5FNQPEFQSFQBSPNJOVUPT
PCUFSVNDSFNFIPNPHÐOFPFDMBSP"PT PDSFBNDIFFTFFPMFJUFDPOEFOTBEP BUÏ IPSBTEFHFMBEFJSB
QPVDPT KVOUFPWJOIP NFYFOEPTFNQSF GPSNBSVNBNJTUVSBIPNPHÐOFB+VOUFB
BUÏPDSFNFmDBSDPOTJTUFOUFFFTQVNP HFMBUJOBËNJTUVSB NFYBCFNFSFTFSWF Ingredientes
TP&TQFSFFTGSJBSFMFWFËHFMBEFJSBQBSB (PJBCBEBoQJRVFBHPJBCBEB DPMPRVFB tDPQPT BNFSJDBOPT
EFDSFNFEFMFJUF
HFMBS3FTFSWF'MBOo$PMPRVFBHFMBUJOB FN VNB QBOFMB F MFWFB BP GPHP CBJYP GSFTDP
TFN TBCPS FN VNB QBOFMB F BEJDJPOF B DPN B ÈHVB NFYFOEP TFNQSF BUÏ EJT tDPMIFSFT EFTPQB
EFBÎÞDBSSFmOBEP
ÈHVB NFYFOEP EFMJDBEBNFOUF QBSB IJ TPMWFSDPNQMFUBNFOUFFPCUFSVNBUFY tGPMIBEFHFMBUJOBTFNTBCPS
ESBUBS B HFMBUJOB -FWFB BP GPHP CBJYP UVSBIPNPHÐOFB.POUBHFNoFNUBÎBT tDPMIFSFT EFTPQB
EFÈHVBGSJB
FN CBOIPNBSJB QBSB EJTTPMWFS B HFMB JOEJWJEVBJT QBSB TPCSFNFTBT UBNBOIP t3BTQBTEFMJNÍPUBJUJPVTJDJMJBOPBHPTUP
UJOB QPS DPNQMFUP &TQFSF FTGSJBS #BUB QFRVFOP
GBÎB VNB DBNBEB EF DSFNF
OPMJRVJEJmDBEPSBHFMBUJOBKÈEJTTPMWJEB EF RVFJKP VNB EF HPJBCBEB F PVUSB EF Calda
PMFJUFDPOEFOTBEP PMFJUF PDBGÏTPMÞWFM DSFNF EF RVFJKP %FDPSF P EPDF DPN tYÓDBSBT EFDIÈ
EFGSVUBTWFSNFMIBT
FPMJDPSEFDBDBV BUÏPCUFSVNQSFQBSP DBTUBOIB EF DBKV F MFWF Ë HFMBEFJSB QPS tYÓDBSB EFDIÈ
EFBÎÞDBS
IPNPHÐOFP %FTQFKFP FN VNB GPSNB DFSDBEFRVBUSPIPSBT4JSWBHFMBEP tEFYÓDBSB EFDIÈ
EFÈHVB
14
tDPMIFS EFDBGÏ
Salada de
Recheio
Frutas com tQBDPUFEFCJTDPJUPDIBNQBOIF

tYÓDBSB EFDIÈ
EFMFJUF
Sorvete e Calda tYÓDBSB EFDIÈ

EFDFSFKBTFTDPSSJEBT
FQJDBEBT
de Melancia tDBMEBEFDFSFKBBHPTUP
1PS/JDF1PSUP Cobertura
tHEFDIPDPMBUFFNQØ
Ingredientes - Frutas tDPQP H
EFJPHVSUFOBUVSBM
tLJXJTQJDBEPT
tNFUBEFTEFQÐTTFHPFNDBMEBQJDBEBT Preparo
tDFSFKBTFNDBMEBQJDBEBT $SFNF EF CBVOJMIB o &N VNB QBOFMB
tGBUJBTEFBCBDBYJQJDBEP NJTUVSF UPEPT PT JOHSFEJFOUFT FYDFUP
tNBOHBIBEFOQJDBEB B FTTÐODJB EF CBVOJMIB F MFWF BP GPHP
tCPMJOIBTEFNFMBODJBBHPTUP NÏEJP NFYFOEPTFNQSFQPSBQSPYJNB
tMJUSPEFTPSWFUFEFDSFNF EBNFOUF NJOVUPT PV BUÏ RVF P DSF
NFFOHSPTTF%FTMJHVFPGPHP BEJDJPOF
Calda B FTTÐODJB EF CBVOJMIB F NJTUVSF CFN
tYÓDBSB EFDIÈ
EFBÎÞDBS 3FTFSWFP3FDIFJPo&NVNSFDJQJFO
tDPQPT BNFSJDBOPT
EFTVDPEFNF UF NJTUVSF P MFJUF F B DBMEB EF DFSFKBT
MBODJBTFNBÎÞDBS BUÏmDBSIPNPHÐOFP'FJUPJTTP VNFEF
tYÓDBSB EFDIÈ
EFMFJUFDPOEFOTBEP ÎB PT CJTDPJUPT SBQJEBNFOUF F SFTFSWF
tDPMIFSFT EFTPQB
EFTVNPEFMJNÍP $PCFSUVSBo&NVNSFDJQJFOUF NJTUVSF
P DIPDPMBUF FN QØ F P JPHVSUF BUÏ PC
Preparo UFS VNB UFYUVSB IPNPHÐOFB 3FTFSWF
$BMEB o &N VNB QBOFMB MFWF BP GPHP .POUBHFN o &N VN SFGSBUÈSJP EJTQP
CBJYP P TVDP EF NFMBODJB F P BÎÞDBS OIBVNBDBNBEBEFCJTDPJUPTKÈVNFEF
2VBOEP DPNFÎBS B GFSWFS DPN P BVYÓ DJEPTOBDBMEB BTDFSFKBTQJDBEBTF QPS
MJPEFVNBDPODIB SFUJSFBFTQVNBWFS DJNB FTQBMIFPDSFNFEFCBVOJMIBBJO
NFMIB GPSNBEB F SFTFSWFB %FTQSF[F P EBRVFOUF%FJYFFTGSJBSBUÏRVFPDSFNF
MÓRVJEPSFTUBOUFGPSNBEPOBQBOFMB&N mRVF mSNF "DSFTDFOUF B DPCFSUVSB EF
VNSFDJQJFOUF BEJDJPOFBFTQVNBPCUJEB DIPDPMBUFFMFWFËHFMBEFJSBQPSBQSPYJ
BPMFJUFDPOEFOTBEPFBPTVNPEFMJNÍPF NBEBNFOUFRVBUSPIPSBT4JSWBHFMBEP
NJTUVSFCFN3FTFSWF.POUBHFNo&N
VNBUBÎB DPMPRVFEVBTCPMBTEFTPSWFUF
Preparo
%JWJEBPDSFNFEFMFJUFFNEVBTQPSÎÜFT
EFDSFNF EJTUSJCVBBTGSVUBTQJDBEBTFN
WPMUB F DVCSB DPN B DBMEB %FDPSF DPN
CPMJOIBTEFNFMBODJBFTJSWBFNTFHVJEB *
6NB EFWF TFS NJTUVSBEB DPN P BÎÞDBS Delícia de Creme,
F MFWBEB QBSB SFGSJHFSBS " PVUSB EFWF TFS
MFWBEBQBSBDP[JOIBSFNGPHPCBJYP QBSB
OÍPGFSWFS
DPNBTSBTQBTEFMJNÍP)JESBUF * Gelatina de
Morango e Maçã
BGPMIBEFHFMBUJOBOBÈHVBGSJBFMFWFQBSB
EJTTPMWFSOPGPHPCBJYP FNCBOIPNBSJB Torta com Iogurte 1PS5BJT'FSOBOEFT
TFN EFJYBS GFSWFS .JTUVSF B HFMBUJOB BP 1PS&MJTBCFUI5FPEPSP
DSFNF EF MFJUF BRVFDJEP F EFJYF FTGSJBS 3FOEJNFOUPQPSÎÜFT
2VBOEP B NJTUVSB FTUJWFS GSJB BDSFTDFOUF 3FOEJNFOUPQPSÎÜFT (SBVEFEJmDVMEBEFNÏEJP
BPVUSBNFUBEFEPDSFNFEFMFJUFRVFFT (SBVEFEJmDVMEBEFGÈDJM 5FNQPEFQSFQBSPNJOVUPT
UBWBOBHFMBEFJSB.PMIFBTGPSNJOIBTEF 5FNQPEFQSFQBSPNJOVUPT
EPDFDPNÈHVB EFTQFKFBNJTUVSBFMFWFË Ingredientes do Creme branco
HFMBEFJSBBUÏmDBSCFNmSNF$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
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
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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
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5FNQPEFQSFQBSPIPSB
Mousse de Ingredientes
Melancia Parfait de Manga

tHFNBT
tPWP
com Kiwi 1PS4BOESB&OEF(BSSJEP tYÓDBSBT EFDIÈ

EFBÎÞDBS
tQBDPUF H
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EFNBSHBSJOB
3FOEJNFOUPQPSÎÜFT tDPMIFSFT EFTPQB
EFBNJEPEFNJMIP
(SBVEFEJmDVMEBEFGÈDJM 5FNQPEFQSFQBSPNJOVUPT
tDPQPT BNFSJDBOPT
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5FNQPEFQSFQBSPNJOVUPT USBEPEFNBSBDVKÈ
Ingredientes da Calda de
tNBSHBSJOB PTVmDJFOUF
QBSBVOUBS
Ingredientes Manga com Cointreau
tBÎÞDBS PTVmDJFOUF
QBSBQPMWJMIBS
tFFOWFMPQFEFHFMBUJOBFN tHEFNBOHBNBEVSB
QØTBCPSNFMBODJB H
tHEFBÎÞDBS Preparo
tYÓDBSBT EFDIÈ
EFÈHVBFN tNMEF$PJOUSFBV 1FOFJSF BT HFNBT F SFTFSWF %JTTPMWB B
UFNQFSBUVSBBNCJFOUF tNMEFÈHVB NBSHBSJOBOPNJDSPPOEBT EFJYFFTGSJBS
tLJXJTTFNDBTDBFDPSUBEPTFNGBUJBT F BDSFTDFOUF P BÎÞDBS P PWP P MFJUF F P
mOBT Creme TVDPEFNBSBDVKÈ DPNPBNJEPQSFWJB
tFOWFMPQFEFHFMBUJOBFNQØTFN tHEFNBOHBNBEVSB NFOUF EJTTPMWJEP
F NJTUVSF DPN VNB
TBCPS H
tHEFHFMBUJOBTFNTBCPSFNQØ DPMIFS "DSFTDFOUF BT HFNBT QPS ÞMUJNP
tDPMIFSFT EFTPQB
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UFNQFSBUVSBBNCJFOUF tDMBSBT EJN DPN NBSHBSJOB F BÎÞDBS 1SFFODIB
tMBUBEFMFJUFDPOEFOTBEP tNMEFÈHVB BTGPSNJOIBTDPNPRVJOEJNFMFWFQBSB
tYÓDBSBT EFDIÈ
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FNDVCPTFTFNDBSPÎP SJB QPSBQSPYJNBEBNFOUFNJOVUPT
tDBJYBEFDSFNFEFMFJUF NM
Preparo
*
tMJNÍP TVNP
$BMEBo$PSUFBTNBOHBTFCBUBOPMJRVJ
tYÓDBSB EFDIÈ
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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
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ÈHVBFNUFNQFSBUVSBBNCJFOUFFMFWFBP
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MFJUFFNQPOUPEFDIBOUJMJFSFTFSWF#BUB
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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
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 $SFNF EF tFOWFMPQFEFHFMBUJOBFNQØTBCPS
MJNÍPo.JTUVSFPTJOHSFEJFOUFTBUÏPCUFS NFMBODJB H
VNDSFNFDPOTJTUFOUF$PMPRVFPTPCSFB tYÓDBSB EFDIÈ

EFÈHVBNPSOB
NPVTTF EF DIPDPMBUF CSBODP F MFWF Ë HF tFOWFMPQFEFHFMBUJOBFNQØTFN
MBEFJSB QPS IPSBT 4JSWB DPN QBMJUPT EF TBCPS H
DIPDPMBUFFEFDPSBEPDPNGBUJBTEFMJNÍP tDPMIFSFT EFTPQB

EFÈHVB
FNUFNQFSBUVSBBNCJFOUF
tYÓDBSBT EFDIÈ
EFTVDPEFNFMBODJB
* 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
%JTTPMWBBHFMBUJOBEFNFMBODJBOBÈHVB
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
e incolor RVJEJGJDBEPSPTVDPEFNFMBODJBDPNP
tDSBWPTEBÓOEJB
tNBSHBSJOBTFNTBM PTVmDJFOUF
QBSB DSFNF EF MFJUF %FQPJT BDSFTDFOUF BT
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
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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
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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
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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
*
Frozen de Morango
1PS.BSMZ"SOBVE
3FOEJNFOUPDPQPT
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
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
EFBÎÞDBSEFDPO
GFJUFJSP Gelatina tMBUBEFMFJUFDPOEFOTBEP
tMBUBEFDSFNFEFMFJUFDPNTPSPFHFMBEP 1PS&MJ[BCFUI5FPEPSP tMBUBEFDSFNFEFMFJUFTFNTPSP
tFYÓDBSB EFDIÈ
EFDIBOUJMJCBUJEP tWJESPEFMFJUFEFDPDP
tFOWFMPQFEFHFMBUJOBFNQØTFN 3FOEJNFOUPQPSÎÜFT
TBCPSFJODPMPS (SBVEFEJmDVMEBEFGÈDJM Preparo
5FNQPEFQSFQBSPNJOVUPT &NVNSFGSBUÈSJP QPMWJMIFBHFMBUJOBJO
Calda de frutas Ingredientes DPMPSTPCSFBÈHVB EFJYFBIJESBUBSFMFWF
tFOWFMPQFEFHFMBUJOBTBCPSVWB BNJTUVSBBPGPHPCBJYP FNCBOIPNBSJB
tYÓDBSB EFDIÈ
EFTVDPEFDBKV
tFOWFMPQFEFHFMBUJOBTBCPSMJNÍP BUÏ EJTTPMWFS /P MJRVJEJmDBEPS KVOUF P
tYÓDBSBT EFDIÈ
EFNPSBOHPTMJNQPT
tFOWFMPQFEFHFMBUJOBTBCPSBCBDBYJ MFJUFDPOEFOTBEP PDSFNFEFMFJUF PMFJUF
tDPMIFSFT EFTPQB
EFBÎÞDBS
tFOWFMPQFEFHFMBUJOBTBCPSUVUUJGSVUUJ EFDPDPFBHFMBUJOBJODPMPSEJTTPMWJEBF
tFOWFMPQFEFHFMBUJOBTBCPSNPSBOHP CBUBQPSNJOVUP$PMPRVFFTTBNJTUVSB
Preparo
tWJESPEFMFJUFEFDPDP FNUBÎBTPVFNVNSFGSBUÈSJPFMFWFQBSB
'MBO o /P MJRVJEJmDBEPS CBUB P BCB
tMBUBEFMFJUFDPOEFOTBEP HFMBSQPSIPSBT%JTTPMWBBHFMBUJOBEF
DBUF F P DSFNF EF MFJUF QPS NJOVUPT
tØMFP PTVmDJFOUF
QBSBVOUBS UVUUJGSVUUJ TFHVJOEPBTJOTUSVÎÜFTEPFO
"DSFTDFOUFBHFMBUJOB QSFQBSBEBDPOGPS
Preparo WFMPQF DPMPRVFBTPCSFPDSFNFCSBODP
NFJOTUSVÎÜFTEBFNCBMBHFN PBÎÞDBS B
6OUF B GPSNB EB HFMBUJOB MFWFNFOUF FMFWFQBSBHFMBSQPSNBJTIPSBTPVBUÏ
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VNSFDJQJFOUFFBDSFTDFOUFPDIBOUJMJCB DPNØMFP1SFQBSFBHFMBUJOBEFVWBDPN
UJEP$PMPRVFFNGPSNJOIBTFMFWFQBSB BQFOBTYÓDBSB EFDIÈ
EFÈHVBRVFOUF
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BHFMBEFJSBQPSIPSBT$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
EBEPFPBVYÓMJPEFVNBDPMIFS 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
EFGBSJOIBEFUSJHP
t(FMFJBEFNBSBDVKÈ 1PS&EJWÉOJB3FJT
t1PMQBEFNBSBDVKÈT
tFYÓDBSB EFDIÈ
EFBÎÞDBS 3FOEJNFOUPQPSÎÜFT
Ganache de Maracujá
5FNQPEFQSFQBSPNJOVUPT Estrogonofe
tYÓDBSB EFDIÈ
EFDSFNF
EFMFJUFGSFTDPBRVFDJEP Ingredientes da Carolina de Chocolate
tYÓDBSB EFDIÈ
EFTVDPEFNBSBDVKÈ tYÓDBSB EFDIÈ
EFGBSJOIBEFUSJHP 1PS&MJ[BCFUI5FPEPSP
tYÓDBSB EFDIÈ
EFÈHVB 3FOEJNFOUPQPSÎÜFT
DPODFOUSBEPBRVFDJEP
tHEFDIPDPMBUFCSBODPQJDBEP tYÓDBSB EFDIÈ
EFNBOUFJHBTFNTBM
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
.BTTBo#BUBPBÎÞDBS BNBOUFJHBFPTBM tMBUBEFMFJUFDPOEFOTBEP
tHEFDIPDPMBUFBPMFJUFQJDBEP
OBCBUFEFJSBBUÏPCUFSVNDSFNFFTCSBO tHFNB
tDPMIFS DIÈ
EFFTTÐODJBEFSVN
RVJÎBEP "EJDJPOF BT HFNBT F DPOUJOVF tDPMIFS EFTPCSFNFTB

B CBUFS 1PS ÞMUJNP BDSFTDFOUF B GBSJOIB EFFTTÐODJBEFCBVOJMIB
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
FBTOP[FTQJDB
$
QPS BUÏ NJOVUPT PV BUÏ EPVSBS $BSPMJOB o -FWF B ÈHVB DPN B NBO EBT%FJYFPFTGSJBSF FNTFHVJEB BDSFT
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
CSBODPQJDBEP 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
QJDBEPFNFYBDPNPBVYÓMJPEFVNBFT QBSBBTTBSFNGPSOPQSFBRVFDJEPNÏ
QÈUVMBBUÏPDIPDPMBUFEFSSFUFSDPNQMFUB EJP $
QPS DFSDB EF NJOV
NFOUFFmDBSMJTPFCSJMIBOUF.POUBHFN UPT PV BUÏ GJDBS MFWFNFOUF EPVSBEBT
21
DELÍCIAS ESPECIAIS
Flan Trufado tDPMIFS EFTPQB

EFBNJEPEFNJMIP
tHFNBT
SFCBSCBTEPDIPDPMBUF TFOFDFTTÈSJP&N
VNB CBUFEFJSB CBUB P DIBOUJMJ FN WFMP
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
*
NBSJB QBSB EJTTPMWÐMB QPS DPNQMFUP
QBSBEFDPSBS
&TQFSFB FTGSJBS &N PVUSB QBOFMB MFWF

PMFJUFBPGPHPCBJYPQBSBBRVFDFSF FN
Preparo
TFHVJEB BEJDJPOFPDIPDPMBUFEFSSFUJEP
-FWFBPGPHPPMFJUFFPBNJEPFDP[JOIF
BUÏGPSNBSVNDSFNFMJTP"DSFTDFOUFP
.FYB EFMJDBEBNFOUF BUÏ GPSNBS VNB
NJTUVSB IPNPHÐOFB 'FJUP JTTP CBUB OP
Pavê de Bombons
DIPDPMBUFQJDBEPFORVBOUPBJOEBFTUJWFS 1PS/JDF1PSUP
MJRVJEJmDBEPS B NJTUVSB EP DIPDPMBUF
RVFOUFFKVOUFPDSFNFEFMFJUF%FTQFKF
DPNPMFJUF PDSFNFEFMFJUF PBÎÞDBS B 3FOEJNFOUPQPSÎÜFT
BNJTUVSBFNUBÎBTFEFDPSFBTDPNDBT
UBOIBTQJDBEBT-FWFBTUBÎBTËHFMBEFJSB HFMBUJOBKÈEJTTPMWJEBFPSVN%FTQFKFP (SBVEFEJmDVMEBEFGÈDJM
BUÏPNPNFOUPEFTFSWJSPEPDF QSFQBSP PCUJEP FN VNB GPSNB SFEPOEB 5FNQPEFQSFQBSPIPSB
DPNDFSDBEFDNEFEJÉNFUSPFDN
EFBMUVSB
VOUBEBDPNØMFPFDPNBMHVOT Ingredientes
* QJOHPT EF ÈHVB F MFWFP Ë HFMBEFJSB QPS

IPSBTPVBUÏFOEVSFDFS%FTFOGPSNFP
nBOFSFHVFPDPNPDSFNFEFCBVOJMIB
tFYÓDBSBT EFDIÈ
EFMFJUF
tDPMIFSFT EFTPQB
EFBNJEP
tDPMIFSFT EFTPQB
EFDIPDPMBUFFNQØ
Flan de Chocolate tHEFDIPDPMBUFBPMFJUFQJDBEP
*
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
EFMFJUFJOUFHSBM tYÓDBSB EFDIÈ
EFNPSBOHPTQJDBEPT
P DIPDPMBUF FN QØ %FJYFPT DP[JOIBS
tYÓDBSB EFDIÈ
EFBÎÞDBSSFmOBEP tCJTDPJUPTUJQP.BSJB SFTPOEPT
CFN BUÏ FOHSPTTBS 3FUJSF EP GPHP F

tEFYÓDBSB EFDIÈ
EFÈHVBFN tHEFDIPDPMBUFBPMFJUFGSBDJPOBEP
KVOUF P DIPDPMBUF QJDBEP B QBTUB EF
UFNQFSBUVSBBNCJFOUF tDPMIFSFT EFTPQB
EFOP[FTmOBNFOUF
BWFMÍFPDSFNFEFMFJUFFNJTUVSFCFN
tHEFDIPDPMBUFNFJPBNBSHPEFSSFUJEP QJDBEBT
%FTQFKFBNJTUVSBFNPVUSPSFDJQJFOUF
tMBUB NM
EFDSFNFEFMFJUFDPNTPSP tNMEFDIBOUJMJCBUJEP F DVCSBB DPN GJMNF QMÈTUJDP QBSB FT
tDPMIFS EFTPQB
EFFTTÐODJBEFSVN t.PSBOHPTBHPTUPQBSBEFDPSBS GSJBS1BTTFMFWFNFOUFBMHVOTCJTDPJUPT
t»MFPFÈHVB PTVmDJFOUFQBSBVOUBS
OBDBMEBEFTVBQSFGFSÐODJBFBDPNPEF
Preparo PT OP GVOEP EF VN SFGSBUÈSJP &N TF
Ingredientes do Creme de Baunilha %JTTPMWB P DIPDPMBUF BP MFJUF GSBDJPOBEP HVJEB DPMPRVF VNB QPSÎÍP EF DSFNF
tYÓDBSB EFDIÈ
EFMFJUFJOUFHSBM FN CBOIPNBSJB #BOIF PT CJTDPJUPT OP $PSUF CPNCPOT BP NFJP F QJRVF P
tYÓDBSB EFDIÈ
EFBÎÞDBSSFmOBEP DIPDPMBUF EFSSFUJEP VN B VN F EFJYF SFTUBOUF "DPNPEF BMHVOT CPNCPOT
tDPMIFS EFDIÈ
EFFTTÐODJBEFCBVOJMIB PT TFDBS TPCSF P QBQFMBMVNÓOJP 5JSF BT
22
Ingredientes
DPSUBEPTBPNFJPOBMBUFSBMEPSFGSBUÈ
SJP TBMQJRVFP DPN CPNCPOT QJDBEPT tHEFDIPDPMBUFBPMFJUFQJDBEP Tronco de
FDPNQMFUFDPNPTCJTDPJUPTVNFEFDJ
EPT$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
t3BTQBTEFDIPDPMBUF QBSBEFDPSBS
5FNQPEFQSFQBSPIPSBFNJOVUPT
* Preparo
%FSSFUBPDIPDPMBUFFNCBOIPNBSJBBUÏm
DBSIPNPHÐOFP&NTFHVJEB KVOUFPDSFNF
tHFNBT
Mousse de EFMFJUFFNJTUVSF®QBSUF IJESBUFBHFMBUJ

tDPMIFSFT EFTPQB
EFBÎÞDBS
tYÓDBSB EFDIÈ
EFDIPDPMBUF
Chocolate sem Ovo OBOBÈHVB EJTTPMWBBFNCBOIPNBSJBF

KVOUFBËNJTUVSBEPDIPDPMBUF1PSÞMUJNP
NFJPBNBSHPEFSSFUJEP
tDPMIFSFT EFTPQB
EFSVN
1PS.ÈSDJB#BSHB BDSFTDFOUFPDIBOUJMJFNJTUVSFPEFMJDBEB tDMBSBT
NFOUFDPNPBVYÓMJPEFVNBDPMIFS'FJUP t.BOUFJHB PTVmDJFOUF
QBSBVOUBS
3FOEJNFOUPQPSÎÜFT JTTP EJTUSJCVB B NPVTTF FN UBÎBT JOEJWJ
(SBVEFEJmDVMEBEFGÈDJM Ingredientes do Recheio
EVBJTFMFWFBTËHFMBEFJSBQPS QFMPNFOPT
5FNQPEFQSFQBSPIPSBTFRVJO[F tYÓDBSB EFDIÈ
EFHFMFJBEFNPSBOHP
IPSBTPVBUÏmDBSDPOTJTUFOUF%FDPSFB
NJOVUPT
TPCSFNFTBDPNSBTQBTEFDIPDPMBUF
Ingredientes da Cobertura
tYÓDBSB EFDIÈ
EFNBOUFJHBTFNTBM
'PUP4IVUUFSTUPDL
tYÓDBSBT EFDIÈ
EFBÎÞDBS
tHFNBT
tDPMIFS EFTPQB
tYÓDBSB EFDIÈ
EFDSFNFEFMFJUF
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 BDSFTDFOUF
P DIPDPMBUF EFSSFUJEP F P SVN F CBUB
NBJT VN QPVDP ® QBSUF CBUB BT DMBSBT
FNOFWFFBEJDJPOFBTBNJTUVSBEFDIP
DPMBUF 'FJUP JTTP 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 $
QPS
DFSDB EF NJOVUPT 3FUJSF P CPMP EP
GPSOP EFTFOGPSNFPFDVCSBPDPNQB
QFMNBOUFJHB F VN QBOP EF QSBUP VNF
EFDJEP&OUÍP FOSPMFPFSFTFSWFPQPS
IPSBT$PCFSUVSBo#BUBOBCBUFEFJSB FN
WFMPDJEBEFNÏEJB BNBOUFJHB PBÎÞDBS
BTHFNBTFBFTTÐODJBEFCBVOJMIBQPS
NJOVUPT'FJUPJTTP 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
1PS+VSBOEZS"ĉPOTP
3FOEJNFOUPQPSÎÜFT
Brownie de 5FNQPEFQSFQBSPNJOVUPT
(SBVEFEJmDVMEBEFEJGQJDJM Chocolate Ingredientes da Ganache

tHEFDIPDPMBUFNFJPBNBSHP
com Morangos PVBPMFJUFQJDBEP
tNMEFDSFNFEFMFJUF
Ingredientes da Massa de Cacau 1PS(VTUBWP*HMFTJBT
Ingredientes do Mousse de Coco
tYÓDBSBT EFDIÈ
EFGBSJOIBEFUSJHP
3FOEJNFOUPQPSÎÜFT tMBUBEFMFJUFDPOEFOTBEP
tDPMIFSFT EFTPQB
EFNBOUFJHBTFN
(SBVEFEJmDVMEBEFGÈDJM tNMEFDSFNFEFMFJUF
TBMHFMBEB
tMBUB NFTNBNFEJEBEBMBUB
tDPMIFSFT EFTPQB
EFBÎÞDBSEFDPO 5FNQPEFQSFQBSPNJOVUPT
EFMFJUFDPOEFOTBEP
EFMFJUF
GFJUFJSPQFOFJSBEP
tNMEFMFJUFEFDPDP
tDPMIFS EFTPQB
SBTBEFDBDBVFNQØ *OHSFEJFOUFT
tFFOWFMPQFEFHFMBUJOB
QFOFJSBEP tPWPT
FNQØJODPMPSFTFNTBCPS
tDPMIFS EFDIÈ
EFFTTÐODJBEFSVN tYÓDBSBT EFDIÈ
EFBÎÞDBS
tDPMIFSFT EFTPQB
EFÈHVB
tDPMIFS EFDIÈ
EFSBTQBTEFMJNÍP tHEFNBOUFJHBTFNTBM
tHEFDPDPFNnPDPT
tPWPNÏEJPMJHFJSBNFOUFCBUJEP tFYÓDBSB EFDIÈ
EFGBSJOIBEFUSJHP
tDPMIFSFT EFTPQB
EFMFJUFFNQØ
tDPMIFSFT EFTPQB
EFDIPDPMBUFFNQØ
tQJUBEBEFBÎÞDBSWBOJMMF PQDJPOBM
Ingredientes do tDPMIFS EFDIÈ

EFFTTÐODJBEFCBVOJMIB tYÓDBSB EFDIÈ
EFDIBOUJMJ
Creme de Chocolate tNPSBOHPTQJDBEJOIPT t$PDPFNnPDPT SBTQBTEFDIPDPMBUF
tMJUSPEFMFJUFGSJP tHPUBTEFDIPDPMBUFNFJPBNBSHP FDFSFKBBHPTUP QBSBEFDPSBS
tYÓDBSB EFDIÈ
EFBÎÞDBSSFmOBEP IJESPHFOBEP
tHFNBTQBTTBEBTQFMBQFOFJSB t$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 $
BUÏ EFSSFUFS CPSOBÈHVBFEJTTPMWBBOPNJDSPPOEBT
Preparo &N TFHVJEB BEJDJPOF B NBOUFJHB EFS BRVFDFOEPB'FJUPJTTP KVOUFBPDSFNFEP
.BTTBEF$BDBVo$PMPRVF OPQSPDFT SFUJEB Ë NJTUVSB EPT PWPT F EP BÎÞDBS MJRVJEJmDBEPSPDPDPFNnPDPT PMFJUFFN
TBEPS UPEPT PT JOHSFEJFOUFT TFDPT F B "DSFTDFOUFUBNCÏNBGBSJOIBEFUSJHP 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 BOUFT
$IPDPMBUFo-FWF BPGPHPNÏEJP VNB TJSWBP DPN DBMEB EF DIPDPMBUF F DPN EF TFSWJS EFDPSFB DPN DPDP FN nPDPT
QBOFMB HSBOEF DPN P MFJUF BT HFNBT PTQFEBÎPTEFNPSBOHP SBTQBTEFDIPDPMBUFFDFSFKB
24
Petit Gâteau Pavê de
Tradicional Ovomaltine®
1PS"SUVSP'SBOL 1PS/JDF1PSUP
3FOEJNFOUPVOJEBEFT
Mousse de Creme 3FOEJNFOUPUBÎBT
de Avelã -Nutella® 5FNQPEFQSFQBSPIPSB
1PS,BUIZB.JDIFMMZOF Ingredientes
tHEFDIPDPMBUFNFJPBNBSHPQJDBEP tFYÓDBSBT EFDIÈ
EFMFJUF
tDPMIFSFT EFTPQB
EFNBOUFJHBTFNTBM 3FOEJNFOUPQPSÎÜFT tDPMIFSFT EFTPQB
EFBNJEPEFNJMIP
tPWPT (SBVEFEJmDVMEBEFGÈDJM tDPMIFSFT EFTPQB
EFDIPDPMBUFFNQØ
tHFNBT 5FNQPEFQSFQBSPNJOVUPT tHEFDIPDPMBUFNFJPBNBSHPQJDBEP
tHEFBÎÞDBSPVYÓDBSB UFNQPEFHFMBEFJSB
tYÓDBSBT EFDIÈ
EFDSFNFEFMFJUF
EFDIÈEFBÎÞDBS TFNTPSP
tDPMIFSFT EFTPQB
EFGBSJOIBEFUSJHP Ingredientes tHEFCJTDPJUPUJQPDIBNQBOIF
t.BSHBSJOB PTVmDJFOUFQBSBVOUBS
tHEFDSFNFEFBWFMÍ /VUFMMB¥
tYÓDBSB EFDIÈ
EF0WPNBMUJOF¥
t'BSJOIBEFUSJHP QBSBFOGBSJOIBS
tYÓDBSBT EFDIÈ
EFDIPDPMBUFBPMFJUF tYÓDBSB EFDIÈ
EFÈHVBmMUSBEB
derretido tDPMIFS EFTPQB
EFMJDPSEFDBDBV
Preparo tDPMIFSFT EFTPQB
EFMFJUFFNQØ tYÓDBSB EFDIÈ
EFMFJUFDPOEFOTBEP
%FSSFUB B NBOUFJHB F P DIPDPMBUF NFJP tDPMIFS EFTPQB
DIFJBEFDPOIBRVF t$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
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
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
Ingredientes Biscuit Jaconde

tHEFBÎÞDBSEFDPOGFJUFJSP
tHEFGBSJOIBEFBNÐOEPB
tHEFGBSJOIBEFUSJHP
tHEFBÎÞDBSSFmOBEP
tDPMIFSFT EFTPQB
EFNBOUFJHBEFSSFUJEB
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
* de Micro-ondas NPVTTF $SFNF EF -JNÍP o .JTUVSF PT

JOHSFEJFOUFTBUÏPCUFSVNDSFNFDPOTJT
1PS-PVSEFT%BOJDFMMJ.BSJBOP
UFOUF$PMPRVFPTPCSFBNPVTTFEFDIP
DPMBUF CSBODP F MFWF P EPDF Ë HFMBEFJSB
Pizza Doce 3FOEJNFOUPVOJEBEFT
QPSIPSBT4JSWBPDPNQBMJUPTEFDIP
DPMBUFFEFDPSBEPDPNGBUJBTEFMJNÍP
de Brigadeiro 5FNQPEFQSFQBSPNJOVUPT
*
1PS#FUI(POEBSF[F.ÙOJDB#FSOJMT Ingredientes
3FOEJNFOUPVOJEBEFHSBOEF tDPMIFSFT EFTPQB
EFDIPDPMBUFFNQØ
(SBVEFEJmDVMEBEFGÈDJM tDPMIFS EFTPCSFNFTB
EFNBSHBSJOB
5FNQPEFQSFQBSPIPSB t$IPDPMBUFHSBOVMBEP QBSBFOWPMWFSPT
EPDJOIPT
Flan Trufado
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
$PSUF P GPMIBEP FN EP[F USJÉOHVMPT
JHVBJT'JOBMJ[F TFSWJOEPPBDPNQBOIB
EPEPDSFNFKÈGSJPFEFDPSBEPDPNmPT
EFDIPDPMBUFEFSSFUJEP
28
Tiramisù F DVCSBBT DPN P DSFNF EF NBTDBSQPOF
'PUP4IVUUFSTUPDL
3FQJUBPQSPDFTTPFNDBNBEBT mOBMJ[BOEP
1PS4BSB"DDJPMZ DPNPDSFNFEFNBTDBSQPOF-FWFPEPDFË
HFMBEFJSBQPSIPSBTQBSBmDBSmSNFF OB
3FOEJNFOUPQPSÎÜFT IPSBEFTFSWJMP QPMWJMIFDIPDPMBUFFNQØ
(SBVEFEJmDVMEBEFGÈDJM 4JSWBPHFMBEP
tPWPT
tDPMIFSFT EFTPQB
EFBÎÞDBS *
Salame de Chocolate
tDPMIFSFT EFTPQB
EFGBSJOIBEFUSJHP
tNBOUFJHB PTVmDJFOUF
QBSBVOUBS Ravióli de Chocolate
1PS"OHFMB'JTDIFS Xarope de Café
tNMPVYÓDBSB EFDIÈ
EFDBGÏ com Sorvete de
3FOEJNFOUPVOJEBEFT
CFNGPSUF
tDPMIFSFT EFTPQB
EFBÎÞDBS Creme
tNMPVEFYÓDBSB EFDIÈ
EF 1PS(JBODBSMP$BTTPOF
WJOIP.BSTBMBTFDP
Creme de Mascarpone 3FOEJNFOUPQPSÎÜFT
Ingredientes da Massa (SBVEFEJmDVMEBEFGÈDJM
tHEFCJTDPJUPUJQPNBJTFOB tHFNBT
tHPVFEFYÓDBSB EFDIÈ
EF 5FNQPEFQSFQBSPIPSB
tYÓDBSBT EFDIÈ
EFDIPDPMBUFFNQØ RVFJKPNBTDBSQPOF
tHPVEFYÓDBSB EFDIÈ
EFDSFNF Ingredientes da Massa
tDPMIFSFT EFTPQB
EFDPOIBRVF tYÓDBSBT EFDIÈ
EFGBSJOIBEFUSJHP
tFYÓDBSB EFDIÈ
EFNBOUFJHB EFMFJUFGSFTDP
tDPMIFSFT EFTPQB
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¥
HBTFNTBMEFSSFUJEB EFVNCBUFEPSNBOVBMEFBSBNF&OUÍP FN

VNBGPSNBVOUBEB EFTQFKFBNBTTBFMFWFB Demais ingredientes
Preparo QBSBBTTBSFNGPSOPQSFBRVFDJEPFNUFNQF t4PSWFUFEFDSFNFBHPTUP QBSBTFSWJS
.BTTB o &N VNB WBTJMIB RVFCSF DPN BT SBUVSBNÏEJB $

QPSDFSDBEFNJOV t$IPDPMBUFTCSBODPFBPMFJUFSBMBEPTF
NÍPT PT CJTDPJUPT UJQP NBJTFOB "EJDJPOF UPTPVBUÏRVF BPFTQFUBSVNQBMJUP FTUFTBJB BHPTUP QBSBQPMWJMIBS
P MFJUF DPOEFOTBEP P DIPDPMBUF FN QØ P MJNQP$PSUFBNBTTBFNQFEBÎPT EFQPJTEF

DPOIBRVF F B NBOUFJHB EFSSFUJEB &N TF GSJB9BSPQFEF$BGÏo'BÎBNMEFDBGÏ Preparo
HVJEB BDSFTDFOUFBTBNÐOEPBTJOUFJSBTTFN CFNGPSUF TFQPTTÓWFM FYQSFTTP
NJTUVSFP .BTTBo.JTUVSFUPEPTPTJOHSFEJFOUFT FY
QFMFMFWFNFOUFUPSSBEBTFNJTUVSFCFNBUÏ BÎÞDBSFEFJYFPFTGSJBS1PSÞMUJNP BEJDJPOF DFUPBÈHVB BUÏPCUFSVNBNBTTBIPNPHÐ
GPSNBSVNBNBTTBIPNPHÐOFB'FJUPJTTP PWJOIPFSFTFSWFP$SFNFEF.BTDBSQPOF OFB%FJYFBEFTDBOTBSQPSNJOVUPT'FJUP
DPMPRVF B NBTTB PCUJEB TPCSF VN TBDP o-FWFBÈHVBFPBÎÞDBSBPGPHPNÏEJPBUÏ JTTP BCSBBNBTTBDPNPBVYÓMJPEFVNSPMP
QMÈTUJDPBCFSUPF DPNFMF FOSPMFBNBTTB BRVFDFSFGPSNBSVNBDBMEB®QBSUF CBUB EFNBDBSSÍPF DPNVNDPQP DPSUFDÓSDVMPT
BTHFNBTOBCBUFEFJSB FNWFMPDJEBEFBMUB EFDNEFEJÉNFUSP3FDIFJPo%FSSFUBP
BUÏ NPEFMBS VN TBMBNF %Ð OP[JOIPT OBT
BUÏmDBSFNDMBSBTFGPGBT"DSFTDFOUFBDBM DIPDPMBUFCSBODPFNCBOIPNBSJB3FUJSFP
MBUFSBJTEPTBDPFMFWFPTBMBNFBPGSFF[FS
EB RVFOUF ËT DMBSBT F DPOUJOVF B CBUFS BUÏ EP GPHP EFJYFP BNPSOBS F KVOUF P RVFJKP
QBSB FOEVSFDFS QPS DFSDB EF EVBT IPSBT
FTGSJBS &N TFHVJEB CBUB OB CBUFEFJSB FN DSFNPTP NJTUVSBOEP CFN .POUBHFN o
$PCFSUVSBo&NVNSFDJQJFOUF NJTUVSFP
WFMPDJEBEFCBJYB PRVFJKPNBTDBSQPOFBUÏ %JTQPOIB VNB QPSÎÍP EF SFDIFJP FN VN
DIPDPMBUFFNQØDPNBNBOUFJHBBUÏGPSNBS DÓSDVMPFDVCSBPDPNPVUSPDÓSDVMP QSFTTJP
VNBQBTUB.POUBHFNo3FUJSFPTBMBNFEF BNPMFDFS'FJUPJTTP BEJDJPOFPDSFNFEFMFJ
UFGSFTDP BVNFOUFBWFMPDJEBEFEPBQBSFMIP OBOEPBTCPSEBTMFWFNFOUFDPNBTQPOUBT
DIPDPMBUF EP GSFF[FS F SFNPWB P QMÈTUJDP EPTEFEPT3FQJUBPQSPDFTTPBUÏBDBCBSPT
&OUÍP FTQBMIFBDPCFSUVSBDPNVNQJODFM FCBUBBUÏmDBSDPOTJTUFOUF&OUÍP DPNVNB
FTQÈUVMB BEJDJPOF P DSFNF EPT PWPT PCUJ JOHSFEJFOUFT 'FJUP JTTP DP[JOIF PT SBWJØMJT
TPCSFPTBMBNF DVCSBPDPNmMNFQMÈTUJDP FNÈHVBGFSWFOUFQPSDFSDBEFBNJOVUPT
FMFWFPËHFMBEFJSBQBSBTFDBS3FUJSFPEPDF EPTFNJTUVSFEFMJDBEBNFOUF.POUBHFNo
&NUBÎBTJOEJWJEVBJT GBÎBVNBDBNBEBEF F EFQPJT DPFPT4JSWBBNBTTBDPNTPSWFUF
NJOVUPTBOUFTEFTFSWJS"DPNQBOIFP EFDSFNFFQPMWJMIFPTSBWJØMJTDPNPTDIP
NBTTB VNFEFÎBBT DPN P YBSPQF EF DBGÏ
EPDFDPNBTBNÐOEPBTFBTDFSFKBT DPMBUFTCSBODPFBPMFJUFSBMBEPT
29
DELÍCIAS ESPECIAIS
Frozen de
'PUP4IVUUFSTUPDL
Ovomaltine®
3FOEJNFOUPDPQPT
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
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
EFBÎÞDBSNBTDBWP
tFYÓDBSB EFDIÈ
EFBÎÞDBS tDPMIFS EFDIÈ
EFDBOFMBFNQØ
*
t4VDPEFMJNÍP tFYÓDBSBT EFDIÈ
EFGBSJOIB
tHFNBT EFUSJHP
tDMBSBT tYÓDBSBT EFDIÈ
EFGBSJOIBEFTPKB
t(FMFJBTBCPSNPSBOHPBHPTUP
tHPUBTEFFTTÐODJBEFCBVOJMIB
Arroz-Doce com QBSBSFDIFBS
Preparo
$PMPRVF FN VNB QBOFMB P BÎÞDBS F B Paçoca de Soja 1SFQBSP
ÈHVB NJTUVSFFMFWFBPGPHPTFNNFYFS 1PS3PTF"SUFF$SJBÎÜFT .JTUVSF CFN B NBSHBSJOB DPN P BÎÞ
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
* t$SBWPFDBOFMBBHPTUP
t(PUBTEFMJNÍPBHPTUP
Ingredientes da Paçoca de Soja

*
Arroz-Doce tYÓDBSB EFDIÈ
EFGBSJOIBEFTPKB
Pizza Doce de
1PS+VSBOEZS"ĉPOTP tYÓDBSB EFDIÈ
EFBÎÞDBS
3FOEJNFOUPQPSÎÜFT
tQJUBEBEFTBM Soja com Recheio
5FNQPEFQSFQBSPIPSBT
Preparo
1BSBGB[FSPBSSP[EPDF DP[JOIFPBSSP[
de Framboesa e
Ingredientes
DPNÈHVBFBTHPUBTEFMJNÍP2VBOEP
FTUJWFS RVBTF DP[JEP BDSFTDFOUF PT EF
Amora
1PS*WFUF'FJUPTB
tYÓDBSB EFDIÈ
EFBSSP[DSV MBWBEP NBJT JOHSFEJFOUFT F EFJYF QPS NBJT $VMJOÈSJB1BTTPB1BTTP
FFTDPSSJEP NJOVUPT3FUJSFFSFTFSWF1BSBBQBÎPDB
tYÓDBSBT EFDIÈ
EFMFJUFEFTPKB DPMPRVF PT JOHSFEJFOUFT FN VNB QBOF 3FOEJNFOUPVOJEBEFHSBOEF
tYÓDBSBT EFDIÈ
EFÈHVB MB MFWFBPGPHPFEFJYFUPSSBSQPSNJ (SBVEFEJGJDVMEBEFGÈDJM
tDPMIFSFT EFDIÈ
EFDBTDBEF OVUPT NFYFOEP TFNQSF 3FUJSF F TJSWB 5FNQPEFQSFQBSPIPSBF
MJNÍPSBMBEB DPNPBSSP[EPDF NJOVUPT
31
DELÍCIAS ESPECIAIS
tDPMIFSFT EFDIÈ
EFGFSNFOUPFNQØ
Canjica com
tDPMIFS EFDIÈ
EFNFM
tNMEFÈHVBNPSOB
Leite de Soja
1PS3PTF"SUFF$SJBÎÜFT
tHEFGBSJOIBEFUSJHPJOUFHSBM
3FOEJNFOUPQPSÎÜFT
Ingredientes do Recheio (SBVEFEJmDVMEBEFGÈDJM
tHEFBNPSB 5FNQPEFQSFQBSPIPSBTFNJOVUPT
tHEFGSBNCPFTB Ingredientes
Preparo
tFYÓDBSB EFDIÈ
EFNJMIP
QBSBDBOKJDB
Creme de
%JTTPMWBPNFMOBÈHVBNPSOB FTQBMIF tNMEFMFJUFEFTPKB
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
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
Soja com Recheio Preparo

NFYFOEPBUÏNJTUVSBSCFN3FUJSF DPMPRVF
BNJTUVSBTPCSFVNBTVQFSGÓDJFEFNÈSNP
de Morango .JTUVSFCFNUPEPTPTJOHSFEJFOUFTF
CBUBOPMJRVJEJmDBEPSBUÏIPNPHFOFJ[BS
SFFDPSUFFNQFEBÎPTBHPTUP
1PS*WFUF'FJUPTB
$VMJOÈSJB1BTTPB1BTTP
3FOEJNFOUPVOJEBEFHSBOEF
(SBVEFEJmDVMEBEFGÈDJM * *
5FNQPEFQSFQBSPIPSBFNJOVUPT Pudim de Soja
Curau de Milho 1PS(FHF'SBODP
tDPMIFSFT EFDIÈ
EF com Leite de Soja 3FOEJNFOUPQPSÎÜFT
GFSNFOUPFNQØ 1PS3PTF"SUFF$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
WFS3FTFSWFFNMPDBMNPSOPQPSB tYÓDBSB EFDIÈ

EFÈHVB Preparo
NJOVUPTPVBUÏRVFBNJTUVSBmRVFFTQV tNMEFMFJUFEFTPKB #BUB OP MJRVJEJmDBEPS B HFMBUJOB KÈ IJ
NBOUF$PMPRVFBGBSJOIBFPTBMFNVNB t$BOFMBFNQØBHPTUP ESBUBEB P MFJUF DPOEFOTBEP P MFJUF EF
WBTJMIB BDSFTDFOUF P MÓRVJEP GFSNFOUBEP TPKB PQØQBSBNBSJBNPMFFPDSFNFEF
F P ØMFP F NJTUVSF BUÏ PCUFS VNB NBT Preparo MFJUF$PMPRVFBNJTUVSBFNUBÎBTJOEJ
TB NBDJB 4PWFB TPCSF VNB TVQFSGÓDJF 3BMFBTFTQJHBTEFNJMIPFQBTTFBTQFMB WJEVBJTFMFWFËHFMBEFJSBBUÏFOEVSFDFS
QPMWJMIBEBDPNGBSJOIB&SHBBTQPOUBTF QFOFJSBDPNBÈHVB"DSFTDFOUFPMFJUFEF 4JSWBDPNDBMEBEFDIPDPMBUFBHPTUP
FNQVSSFBTOPTFOUJEPEPDFOUSPBUÏEFJ TPKBDPNBNBOUFJHB MFWFBPGPHPFNFYB
*
YÈMBmSNFFFMÈTUJDB QPSDFSDBEFNJ CFNBUÏFOHSPTTBS+VOUFPMFJUFDPOEFO
OVUPT3FTFSWFBEVSBOUFNJOVUPT BUÏ TBEPFDPOUJOVFNFYFOEPQPSNBJTNJ
RVFEPCSFEFWPMVNF4PWFBOPWBNFOUF OVUPT1BTTFBNJTUVSBQBSBVNSFDJQJFO
F USBOTmSBB QBSB VNB BTTBEFJSB VOUBEB UFFQPMWJMIFDBOFMBFNQØ
1PSmN SFDIFJFDPNBTBNPSBTFBTGSBN
Salada de
*
CPFTBTFMFWFBPGPSOPBUÏEPVSBS
Frutas com Soja
*
1PS%BOJFMMB.PSFJSBF.BSJB"MJDF
Doce de Coco 3FOEJNFOUPQPSÎÜFT

Creme de com Soja 5FNQPEFQSFQBSPNJOVUPT
Morango com 3FOEJNFOUPQPSÎÜFT
Ingredientes
tNFMÍPQFRVFOP BCBDBYJ NBNÍP
Extrato de Soja (SBVEFEJmDVMEBEFGÈDJM NBEVSP LJXJT NPSBOHPT
1PS.ÍF5FSSB1SPEVUPT/BUVSBJT 5FNQPEFQSFQBSPNJOVUPT tLHEFVWBUJQPSVCJ
tMJUSPEFTVDPEFMBSBOKB
3FOEJNFOUPQPSÎÜFT Ingredientes tHEFQSPUFÓOBUFYUVSJ[BEBEFTPKB
(SBVEFEJmDVMEBEFGÈDJM tNMEFMFJUFEFTPKB Preparo
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tHEFDPDPSBMBEPGSFTDP DPSUFBTFNDVCPT$PMPRVFBTGSVUBTFN
Ingredientes Preparo VNBUJHFMBFBDSFTDFOUFPTVDPEFMBSBOKB
tDPMIFSFT EFTPQB
EFFYUSBUPEFTPKB &NVNBQBOFMB DPMPRVFPNFMBEPFMFWFBP /PNPNFOUPEFTFSWJS QPMWJMIFBQSPUF
tDPMIFS EFTPQB
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33
34
BOLOS
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BOLOS
Preparo
Bolo Alemão #BUBUPEPTPTJOHSFEJFOUFTOPMJRVJEJmDB
F CBUB QPS NJOVUPT PV BUÏ EPCSBS EF
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OFWF$PMPRVFBNJTUVSBFNVNBUJHFMB FPGFSNFOUPFNJTUVSFDPNVNCBUFEPS
3FOEJNFOUPQPSÎÜFT KVOUFBTVWBTQBTTBTF QPSÞMUJNP BTDMB EF DMBSBT 6OUF VNB GPSNB DPN NBS
(SBVEFEJmDVMEBEFGÈDJM SBTFNOFWF%FTQFKFFNBTTBEFJSBVOUB HBSJOB GPSSFB DPN P QBQFM NBOUFJHB
5FNQPEFQSFQBSPIPSB EBFMFWFBPGPSOPQBSBBTTBSBUÏEPVSBS QBTTF B NBSHBSJOB TPCSF P QBQFM F QPM
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Ingredientes OB BTTBEFJSB F MFWF QBSB BTTBS FN GPSOP
*
tYÓDBSBT EFDIÈ
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tDPMIFS EFTPQB
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tPWPT BNJEPEFNJMIPDPNVNQPVDPEFMFJUF
tYÓDBSBT EFDIÈ
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tYÓDBSB EFDIÈ
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t'BSJOIBEFUSJHP QBSBQPMWJMIBS
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Ingredientes da Massa TVDPFNJTUVSFDPNBDBMEB-FWFBPGPHP
Preparo tDPMIFS EFTPCSFNFTB
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Ingredientes do Creme de Chocolate
OPFQPMWJMIFBÎÞDBSEFDPOGFJUFJSP tMJUSPEFMFJUF UJMMZ TPCSF B CBCB F MFWF QBSB B HFMBEFJSB
tDPMIFSFT EFTPQB
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tYÓDBSB EFDIÈ
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tYÓDBSB EFDIÈ
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3FOEJNFOUPQPSÎÜFT tHFNBTQBTTBEBTQFMBQFOFJSB 1PS&MBJOF1JHJOJ
EFMFJUF
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t&TTÐODJBEFNBSBDVKÈBHPTUP (SBVEFEJmDVMEBEFGÈDJM
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tHEFSJDPUB
tMBUBEFMFJUFDPOEFOTBEP Demais Ingredientes Ingredientes
tNMEFMFJUF tNMEFMJDPSEFDIPDPMBUF tSFDFJUBEFNBTTBEFQÍPEFMØEF
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35
BOLOS
tMBUBEFDSFNFEFMFJUF tYÓDBSB EFDIÈ
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tYÓDBSB EFDIÈ
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t(PUBTEFFTTÐODJBEFBCBDBYJ tSPNÍTNÏEJBT
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t$IBOUJMMZBHPTUP QBSBEFDPSBS
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KB VNB DPOTJTUÐODJB DSFNPTB "EJDJPOF EFDPSBS
B FTTÐODJB FTQFSF FTGSJBS F SFTFSWF /B

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NBTTB F SFDIFJP $VCSB DPN DIBOUJMMZ F /PQSFQBSPEBNBTTB CBUBOBCBUFEFJSB
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NBTFDPOUJOVFCBUFOEP+VOUFPTJOHSF
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F QPSÞMUJNP BHSFHVFPWJOIPEPQPSUP
%FTQFKFBNBTTBFNGPSNBVOUBEBFQPM
Bolo ao Vinho WJMIBEBDPNGBSJOIBFMFWFBPGPSOPQBSB
do Porto com BTTBS%FTFOGPSNF EFJYFFTGSJBSFDPSUFB

NBTTBBPNFJP1SFQBSFPSFDIFJP DPMP
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5FNQPEFQSFQBSPIPSBFNJOVUPT FBÈHVBFMFWFBPGPHP EFJYBOEPGFSWFS tHEFDPCFSUVSBEFDIPDPMBUFNFJP
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B SPNÍ F EFJYF BUÏ P NPMIP BERVJSJS tHEFGBSJOIBEFUSJHP
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CPMP FN VNB CBOEFKB VNFEFÎBB DPN DPQJDBEPmOP
tYÓDBSBT EFDIÈ
EFBÎÞDBS QBSUFEBDBMEBFSFDIFJFPCPMP$VCSBP
tYÓDBSBT EFDIÈ
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tYÓDBSBT EFDIÈ
EFBNJEPEFNJMIP QBSUBQBSBBDPCFSUVSB1BSBJTTP CBUBOB 'FSWBBTGSVUBTOPSVNBUÏRVFBCFCJEB
tDPMIFS EFTPQB
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tDPMIFS EFTPQB
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tYÓDBSB EFDIÈ
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tNMEFMFJUF BDPCFSUVSBTPCSFPCPMPFEFDPSFDPNBT B DPCFSUVSB EF DIPDPMBUF NFJP BNBSHP
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FN QPUÐODJB NÏEJB QPS B NJOVUPT
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tDPMIFSFT EFTPQB
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tDPMIFS EFTPCSFNFTB
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tEFYÓDBSB EFDIÈ
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tDPMIFS EFDBGÏ
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tDPMIFSFT EFTPQB
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(SBVEFEJmDVMEBEFNÏEJP $ WFSJmDBOEP TF B NBTTB FTUÈ CFN
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
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tHEFNBOUFJHBTFNTBM
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tFEFYÓDBSB EFDIÈ
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tHFNBT 1PS'ÈCZP"SDBOKP 5FNQPEFQSFQBSPIPSB
tDPMIFS EFTPQB
EFFTTÐODJB 3FOEJNFOUPQPSÎÜFT
EFCBVOJMIB (SBVEFEJmDVMEBEFGÈDJM Ingredientes da Massa
tYÓDBSBT EFDIÈ
EFGBSJOIBEFUSJHP 5FNQPEFQSFQBSPIPSB tFEFYÓDBSB EFDIÈ
EFNBOUFJHB
tYÓDBSB EFDIÈ
EFMFJUF TFNTBM
tDPMIFS EFTPQB
EFGFSNFOUPFNQØ Ingredientes tFEFYÓDBSB EFDIÈ
EFBÎÞDBS
tDMBSBTFNOFWF tYÓDBSB EFDIÈ
EFNBOUFJHBTFN tPWPT
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tPWPT EFUSJHP
tEFYÓDBSB EFDIÈ
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EFFTTÐODJB Ingredientes do Glacê
tHEFDIPDPMBUFNFJPBNBSHPQJ EFCBVOJMIB tYÓDBSBT EFDIÈ
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tYÓDBSB EFDIÈ
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EFGBSJOIBEFUSJHP tYÓDBSB EFDIÈ
EFTVDPEFMJNÍP
QJDBEBTHSPTTFJSBNFOUF tQJUBEBEFTBM Preparo
tYÓDBSB EFDIÈ
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FQJDBEBT TB +VOUF P BÎÞDBS F DPOUJOVF CBUFOEP
Ingredientes da Cobertura tDPMIFS EFTPCSFNFTB
EFGFSNFOUP "DSFTDFOUF PT PWPT F BT HFNBT F CBUB
tHEFDIPDPMBUFBPMFJUF FNQØ CFN1PSÞMUJNP KVOUFBGBSJOIBFNJTUV
tDPMIFSFT EFTPQB
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tDPMIFSFT EFTPQB
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37
BOLOS
Bolo Chiffon tFOWFMPQFEFHFMBUJOBFNQØJODPMPS

FTFNTBCPS
de Chocolate Ingredientes da Calda

1PS'ÈCZP"SDBOKP tMBUBEFMFJUFDPOEFOTBEP
tNMEFMFJUF
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5FNQPEFQSFQBSPIPSB Ingredientes da Cobertura
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Bolo Chiffon tPWPT
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5FNQPEFQSFQBSPIPSBFNJOVUPT tDPMIFS EFDIÈ
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tDPMIFSFT EFDIÈ
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Preparo
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EFMFJUFGFSWFOUF
EFTJMJDPOFSFEPOEBTFMFWFBPGPSOPQSF tDPMIFS EFTPQB
EFNBOUFJHBTFNTBM Ingredientes do Recheio
BRVFDJEPB¡$QPSNJOVUPT3FUJSF tYÓDBSBT EFDIÈ
EFGBSJOIBEFUSJHP tEFYÓDBSB EFDIÈ
EFMFJUF
RVBOEPBNBTTB BPTFSUPDBEBMFWFNFO tDPMIFS EFTPQB
EFGFSNFOUPFNQØ tFOWFMPQFEFHFMBUJOBFNQØJODPMPS
UF UPSOFBTVCJS%FJYFFTGSJBS1SFQBSFP FTFNTBCPS
SFDIFJP CBUFOEPBNBOUFJHBDPNBTHF Ingredientes do Recheio tYÓDBSB EFDIÈ
BÎÞDBS
NBT F P BÎÞDBS "DSFTDFOUF P DIPDPMBUF tHEFHFMFJBEFNPSBOHP tEFYÓDBSB EFDIÈ
EFMFJUF
FN QØ $PSUF P CPMP BP NFJP SFDIFJF F tMBUBEFDSFNFEFMFJUFDPNTPSP tDPMIFS EFDIÈ
DVCSBDPNPSFTUBOUFEBNJTUVSB tDPMIFSFT EFTPQB
EFTVDPEFMJNÍP tQJUBEBEFDBOFMBFNQØ
38
tPWPT PGFSNFOUP PTBMFBFTTÐODJBEFCBVOJ
tHEFSJDPUBGSFTDB Bolo com Abacaxi MIB BMUFSOBOEPDPNPMFJUF.JTUVSFCFN
tYÓDBSB EFDIÈ
EFDSFNFEFMFJUF 1PS'ÈCZP"SDBOKP FSFTFSWF$BSBNFMJ[FDPNPBÎÞDBSVNB
Ingredientes da Cobertura GPSNB SFEPOEB BDPNPEF BT GBUJBT EF
tYÓDBSB EFDIÈ
EFHFMFJB 3FOEJNFOUPQPSÎÜFT BCBDBYJ F DPMPRVF FN DBEB PSJG ÓDJP EBT
EFNPSBOHP (SBVEFEJmDVMEBEFNÏEJP SPEFMBT VNBDFSFKB%FTQFKFQPSDJNBB
tDPMIFSFT EFTPQB
EFWJOIPEPQPSUP 5FNQPEFQSFQBSPIPSB NBTTB EFMJDBEBNFOUF-FWFBPGPSOPQSF
t.PSBOHPTQJDBEPT BRVFDJEPB$QPSNJOVUPTPVBUÏ
t'PMIBTEFIPSUFMÍ Ingredientes da Massa RVF BPFTQFUBSVNQBMJUP FTUFTBJBTFDP
tYÓDBSB EFDIÈ
EFNBSHBSJOB %FJYFFTGSJBSVNQPVDPFEFTFOGPSNF
Preparo tYÓDBSB EFDIÈ
EFBÎÞDBSSFmOBEP
*Bolo com Farinha

&N VNB WBTJMIB NJTUVSF PT CJTDPJUPT tPWPT
DPN B NBOUFJHB $PMPRVF B NBTTB FN tYÓDBSB EFDIÈ
EFBNJEPEFNJMIP
GPSNB VOUBEB SFEPOEB F EF GVOEP SF tYÓDBSB EFDIÈ
EFGBSJOIBEFUSJHP
NPWÓWFM "QFSUF OP GVOEP F OPT MBEPT tDPMIFS EFTPQB
EFGFSNFOUPFNQØ
EB GPSNB F MFWF Ë HFMBEFJSB FORVBOUP tQJUBEBEFTBM
QSFQBSB P SFDIFJP 1BSB JTTP DPMPRVF
OPMJRVJEJGJDBEPSPMFJUFGSJPFBHFMBUJ
tDPMIFS EFDIÈ
EFFTTÐODJB
EFCBVOJMIB de Tapioca
OB UBNQFFCBUBSBQJEBNFOUF+VOUFP tYÓDBSB EFDIÈ
EFMFJUF 1PS3PTF"SUFF$SJBÎÜFT
BÎÞDBSFPMFJUFRVFOUFFCBUBOPWBNFO
UF "EJDJPOF B FTTÐODJB EF CBVOJMIB B Ingredientes do Caramelo 3FOEJNFOUPQPSÎÜFT
DBOFMB F PT PWPT F CBUB QBSB NJTUVSBS tDPMIFSFT EFTPQB
EFBÎÞDBSSFmOBEP (SBVEFEJmDVMEBEFGÈDJM
4FN EFTMJHBS BDSFTDFOUF B SJDPUB F P tMBUBEFBCBDBYJDPSUBEPFNGBUJBTF 5FNQPEFQSFQBSPNJOVUPT
DSFNF EF MFJUF CBUFOEP BUÏ RVF GJRVF em calda
DSFNPTP %FTQFKF OB NBTTB QSFQBSBEB tHEFDFSFKBTFNDBMEB Ingredientes
F MFWF Ë HFMBEFJSB BUÏ RVF GJRVF GJSNF tFEFYÓDBSB EFDIÈ
EFGBSJOIB
'BÎB B DPCFSUVSB NJTUVSBOEP B HFMFJB Preparo EFUSJHP
DPNPWJOIPFFTQBMIFTPCSFPCPMPKÈ #BUB B NBSHBSJOB DPN P BÎÞDBS F PT tFEFYÓDBSB EFDIÈ
EFGBSJOIB
GSJP "DSFTDFOUF PT NPSBOHPT F P IPS PWPTBUÏPCUFSVNDSFNFFTCSBORVJÎBEP EFUBQJPDB
UFMÍQBSBEFDPSBS "DSFTDFOUFPBNJEPEFNJMIP BGBSJOIB tDPMIFSFT EFTPQB
EFNBOUFJHB
PVNBSHBSJOB
tFEFYÓDBSB EFDIÈ
EFBÎÞDBS
tPWPTHSBOEFT
tNMEFMFJUFEFDPDP
tNMEFMFJUFDPOEFOTBEP
tHEFDPDPSBMBEP
tDPMIFS EFTPQB
EFGFSNFOUPFNQØ
t.BSHBSJOBFGBSJOIBEFUSJHP QBSB
VOUBSFFOGBSJOIBS
$PDPSBMBEP QBSBEFDPSBS
Preparo
#BUB BPT QPVDPT OP MJRVJEJGJDBEPS B
GBSJOIB EF UBQJPDB BUÏ RVF GJRVF CFN
USJUVSBEB 1BTTF QBSB VN SFDJQJFOUF
BDSFTDFOUFPMFJUFEFDPDPFPMFJUFDPO
EFOTBEP NJTUVSFFEFJYFEFNPMIPBUÏ
RVF B GBSJOIB BCTPSWB UPEP P MÓRVJEP
3FTFSWF#BUBOBCBUFEFJSBPBÎÞDBS PT
PWPTFBNBOUFJHB BUÏPCUFSVNDSFNF
DMBSP+VOUFBNJTUVSBSFTFSWBEB BGBSJ
OIBEFUSJHPFUPSOFCBUFS TPNFOUFQBSB
NJTUVSBS"DSFTDFOUFPDPDPSBMBEPFP
GFSNFOUP NFYFOEPCFN-FWFQBSBBT
'PUP4IVUUFSTUPDL
TBSFNGPSNBVOUBEBFFOGBSJOIBEB FN
GPSOP QSFBRVFDJEP BUÏ EPVSBS %FJYF
FTGSJBSFEFTFOGPSNF1PSÞMUJNP TBMQJ
RVFDPNDPDPRVFJNBEP
39
BOLOS
Bolo com Fécula tYÓDBSB EFDIÈ

EFBÎÞDBS
tFOWFMPQFEFHFMBUJOBFNQØEFQÐTTFHP
tNMEFMFJUFEFDPDP
tQJUBEBEFTBM
de Batata tDPQP BNFSJDBOP

EFÈHVBGFSWFOUF
tYÓDBSB EFDIÈ
EFBÎÞDBS
tDPMIFS EFDIÈ
EFDBOFMBFNQØ
1PS3PTF"SUFF$SJBÎÜFT tMBUBEFBCBDBYJFNDBMEBQJDBEP t3BTQBTEFMJNÍPBHPTUP
tMBUBEFQÐTTFHPFNDBMEBQJDBEP tYÓDBSBT EFDIÈ
EFGBSJOIBEFUSJHP
3FOEJNFOUPQPSÎÜFT t6WB LJXJFDFSFKBTQJDBEPTBHPTUP tDPMIFS EFTPQB
EFGFSNFOUPFNQØ
(SBVEFEJmDVMEBEFGÈDJM t$IBOUJMMZBHPTUP
5FNQPEFQSFQBSPNJOVUPT Ingredientes da Cobertura
Ingredientes da Calda tYÓDBSB EFDIÈ
EFMFJUF
Ingredientes tDPMIFS EFDIÈ
EFBHÈSBHÈS tNMEFMFJUFEFDPDP
tHEFGÏDVMBEFCBUBUB tYÓDBSB EFDIÈ
EFBÎÞDBS
tNMEFMFJUFNPSOP tDPMIFS EFDIÈ
EFHMVDPTFEFNJMIP tDPMIFSFT EFTPQB
EFNBOUFJHB
tDPMIFSFT EFTPQB
EFNBOUFJHB tNMEFÈHVB tYÓDBSB EFDIÈ
EFDIPDPMBUFCSBODP
PVNBSHBSJOB tDPMIFS EFDBGÏ
EFFTTÐODJB NPÓEP QBSBEFDPSBS
tPWPTHSBOEFT EFBCBDBYJ
tFYÓDBSB EFDIÈ
EFGBSJOIB Preparo
EFUSJHP Preparo $PMPRVF BT BCPCSJOIBT FN VNB QFOFJ
tDPMIFS EFTPQB
EFGFSNFOUPFNQØ *OJDJFQFMBNBTTB CBUFOEPBTDMBSBTFN SB F FTDBMEFBT EFJYBOEP FTGSJBS #BUB
tYÓDBSBT EFDIÈ
EFBÎÞDBS OFWF F SFTFSWF ® QBSUF CBUB OB CBUF OPMJRVJEJmDBEPSPTPWPT PØMFP PMFJUF
t.BSHBSJOBFGBSJOIBEFUSJHP EFJSBBTHFNBTDPNPBÎÞDBS BDSFTDFOUF EFDPDP PTBM PBÎÞDBSFBDBOFMB1BTTF
QBSBVOUBSFFOGBSJOIBS
BT DMBSBT FN OFWF SFTFSWBEBT BOUFSJPS QBSB VNB UJHFMB F BDSFTDFOUF BT BCPCSJ
NFOUFFUPSOFBCBUFS"HSFHVFBGBSJOIB OIBT F B GBSJOIB EF USJHP NJTUVSBOEP
Preparo EF USJHP F P GFSNFOUP KÈ NJTUVSBEP BP CFN "EJDJPOF BT SBTQBT EF MJNÍP F P
#BUB BT DMBSBT FN OFWF F SFTFSWF #BUB P MFJUFNPSOPFNFYBCFNBUÏPCUFSVNB GFSNFOUP CBUFOEPCFNDPNVNBDPMIFS
BÎÞDBS BT HFNBT F B NBOUFJHB BUÏ PCUFS NJTUVSB IPNPHÐOFB 6OUF VNB GPSNB EF QBV $PMPRVF FN BTTBEFJSB VOUBEB F
VNDSFNFDMBSP"DSFTDFOUFBGBSJOIBEF DPNNBOUFJHB QPMWJMIFGBSJOIBEFSPTDB QPMWJMIBEBDPNGBSJOIBEFUSJHPFMFWFBP
USJHP BGÏDVMBFPGFSNFOUPFNQØQFOFJSB FMFWFBPGPSOPQBSBBTTBSBUÏRVFmRVF GPSOP NÏEJP QPS BQSPYJNBEBNFOUF
EPT BMUFSOBOEPDPNPMFJUF*ODPSQPSFBT EPVSBEP %FTFOGPSNF EFJYF FTGSJBS F NJOVUPT &ORVBOUP JTTP QSFQBSF B DP
DMBSBTFNOFWF NFYFOEPEFMJDBEBNFOUF EFQPJT DPSUF BP NFJP 1BSUB QBSB P SF CFSUVSB MFWBOEPBPGPHPUPEPTPTJOHSF
-FWFBNJTUVSBQBSBBTTBSFNGPSNBVOUB DIFJP CBUFOEP P DSFNF EF MFJUF DPN P EJFOUFT BUÏFOHSPTTBS1PSÞMUJNP DVCSB
EB F FOGBSJOIBEB FN GPSOP QSFBRVFDJEP BÎÞDBS F SFTFSWF %JTTPMWB B HFMBUJOB P CPMP FORVBOUP BJOEB FTUJWFS RVFOUF F
BUÏEPVSBS%FJYFBNPSOBSFEFTFOGPSNF DPN B ÈHVB GFSWFOUF BHVBSEF FTGSJBS F BDSFTDFOUFPDIPDPMBUFCSBODP
NJTUVSF P DIBOUJMMZ 3FDIFJF B NBTTB
*Bolo Coração *Bolo de Açaí

DVCSB P CPMP DPN B PVUSB NFUBEF EF
NBTTB DPNQMFNFOUFDPNPSFTUBOUFEP
SFDIFJPFDPNBTGSVUBT1SFQBSFBDBMEB
1BSBJTTP MFWFBPGPHPBÈHVB PBÎÞDBS
B HMVDPTF F P BHÈSBHÈS QPS NJOVUPT
Vidrado Tropical "DSFTDFOUF B FTTÐODJB NJTUVSF CFN F

EFJYF BNPSOBS %FTQFKF B DBMEB TPCSF
1PS+VSBOEZS"ĉPOTP
1PS3PTF"SUFF$SJBÎÜFT PCPMP HSBEBUJWBFSBQJEBNFOUF QPJTB 3FOEJNFOUPQPSÎÜFT

NFTNBFOEVSFDFFNJOTUBOUFT FTJSWB (SBVEFEJmDVMEBEFGÈDJM
3FOEJNFOUPQPSÎÜFT 5FNQPEFQSFQBSPIPSBFNJOVUPT
*Bolo de Abobrinha
5FNQPEFQSFQBSPIPSBFNJOVUPT Ingredientes da Massa
tPWPT
Ingredientes da Massa tYÓDBSB EFDIÈ
EFBÎÞDBS
tPWPT tFYÓDBSB EFDIÈ
EFGBSJOIBEFUSJHP
tYÓDBSBT EFDIÈ
EFBÎÞDBS 1PS.BSHBSJEB/VOFT#FOUP tYÓDBSB EFDIÈ
EFBNJEPEFNJMIP
t.BOUFJHB QBSBVOUBS
tYÓDBSB EFDIÈ
EFÈHVBGFSWFOUF
t'BSJOIBEFSPTDB QBSBQPMWJMIBS
3FOEJNFOUPQPSÎÜFT tDPMIFS EFTPQB
EFGFSNFOUPFNQØ
tYÓDBSBT EFDIÈ
EFGBSJOIBEFUSJHP (SBVEFEJmDVMEBEFNÏEJP t.BSHBSJOB QBSBVOUBS
tYÓDBSB EFDIÈ
EFMFJUFNPSOP 5FNQPEFQSFQBSPIPSBFNJOVUPT t'BSJOIBEFUSJHP QBSBQPMWJMIBS
tDPMIFS EFTPQB
EFGFSNFOUPFNQØ Ingredientes da Massa
tBCPCSJOIBTSBMBEBTDPNDBTDB Ingredientes da Mousse de Açaí
Ingredientes do Recheio e da tPWPT tHEFDIPDPMBUFCSBODPSBMBEP
Cobertura tYÓDBSB EFDIÈ
EFØMFP tHEFQPMQBEFBÎBÓ
40
Bolo de Amendoim tYÓDBSB EFDIÈ
EFBÎÞDBS
tFYÓDBSB EFDIÈ
EFGBSJOIBEFUSJHP
1PS.BSJB$BSOFMØ[ tDPMIFS EFTPQB
EFDPSBOUFEFBNPSB
&TDPMB"OHBUVSBNB
tYÓDBSB EFDIÈ
EFÈHVBGFSWFOUF
tDPMIFS EFTPQB
EFGFSNFOUPFNQØ
3FOEJNFOUPQPSÎÜFT
(SBVEFEJmDVMEBEFGÈDJM Ingredientes da Cobertura
5FNQPEFQSFQBSPIPSB tHEFBNPSBT
tYÓDBSBT EFDIÈ
EFDIBOUJMMZ
Ingredientes da Massa tNMEFMJDPSEFBNPSB
tHFNBT
tYÓDBSBT EFDIÈ
EFBÎÞDBS Preparo
tYÓDBSB EFDIÈ
EFNBSHBSJOB *OJDJFQFMBNBTTB CBUFOEPPTPWPTDPNP
tMBUBEFDSFNFEFMFJUFTFNTPSP tYÓDBSBT EFDIÈ
EFGBSJOIBEFUSJHP BÎÞDBSBUÏEPCSBSEFWPMVNF"DSFTDFOUF
tDPMIFSFT EFTPQB
EFMJDPSDVSBÎBV tYÓDBSB EFDIÈ
EFBNJEPEFNJMIP B GBSJOIB EF USJHP QFOFJSBEB DPN P GFS
tFOWFMPQFEFHFMBUJOBFNQØTFN tFYÓDBSB EFDIÈ
EFMFJUF NFOUP F CBUB EFMJDBEBNFOUF +VOUF P
TBCPSIJESBUBEB tYÓDBSB EFDIÈ
EFBNFOEPJNUPSSBEP DIPDPMBUFFNQØFBÈHVBFNJTUVSFCFN
tNMEFDIBOUJMMZ FUSJUVSBEP -FWFQBSBBTTBSFNGPSNBVOUBEBFFOGB
tDPMIFS EFTPQB
EFTVDPEFMJNÍP tDMBSBTFNOFWF SJOIBEB FNGPSOPQSFBRVFDJEPB$
tFDPMIFS EFTPQB
EFGFSNFOUP $PMPRVFBNBTTBFNVNBGPSNB VNFEF
Demais Ingredientes FNQØ ÎBBDPNPMJDPS DVCSBDPNPDIBOUJMMZF
tNMEFMJDPSEFDBTTJT t.BSHBSJOBFGBSJOIBEFUSJHP QBSB FNTFHVJEB DPNBTBNPSBT-FWFËHFMB
tNMEFDIBOUJMMZ VOUBSFQPMWJMIBS
EFJSBQPSIPSBT1PSmN EFTFOGPSNF
tHEFHFMFJBEFBÎBÓ PCPMPFEFDPSFPDPNBMHVNBTBNPSBT
Preparo tMBUBEFMFJUFDPOEFOTBEP
*OJDJFQFMBNBTTB DPMPDBOEPPTPWPTFP tYÓDBSB EFDIÈ
EFBNFOEPJNUSJUVSBEP
BÎÞDBSOBCBUFEFJSBFCBUBCFN1FOFJSF
B GBSJOIB EF USJHP P BNJEP EF NJMIP F Preparo
PGFSNFOUP$PMPRVFPSFTUBOUFEPTJO #BUB OB CBUFEFJSB PT QSJNFJSPT JOHSF
HSFEJFOUFTOBCBUFEFJSBFNNPWJNFOUP EJFOUFTEBNBTTBBUÏPCUFSVNDSFNFFT
JOUFSDBMBOEPPTTFDPTDPNBÈHVB6OUF CSBORVJÎBEP.JTUVSFBGBSJOIBEFUSJHPFP
VNB GPSNB DPN NBSHBSJOB GPSSF DPN BNJEPEFNJMIPEJTTPMWJEPTOPMFJUFFKVOUF
QBQFMNBOUFJHB QBTTFNBSHBSJOBTPCSFP ËNJTUVSBBOUFSJPS"EJDJPOFPBNFOEPJNF
QBQFMFQPMWJMIFGBSJOIBEFUSJHP%FTQFKF CBUBNBJTVNQPVDP%FTMJHVFBCBUFEFJSB
B NBTTB OB GPSNB F MFWF QBSB BTTBS FN FBHSFHVFBTDMBSBTFNOFWF NJTUVSBOEPBT
GPSOPQSFBRVFDJEPB$QPSB EFMJDBEBNFOUF+VOUFPGFSNFOUPFNQØF
NJOVUPT3FUJSFEPGPSOPFQPMWJMIFVN EFTQFKFBNJTUVSBFNVNBBTTBEFJSBVOUB
QPVDPEFGBSJOIBEFUSJHPTPCSFPCPMP EBFQPMWJMIBEB-FWFQBSBBTTBSFNGPSOP
QSPOUP %FJYF FTGSJBS F EFTFOGPSNFP NÏEJP QPS B NJOVUPT %FQPJT EF
1BSUBQBSBBNPVTTF DPMPDBOEPPDSFNF QSPOUP QSFQBSF B DPCFSUVSB NJTUVSBOEP
EF MFJUF F P DIPDPMBUF FN VN SFDJQJFO PMFJUFDPOEFOTBEPBPBNFOEPJN%FTQFKF
UFEFWJESPFMFWFBPNJDSPPOEBTQBSB TPCSFBNBTTBBJOEBRVFOUF EFJYFFTGSJBSF
EFSSFUFS %FJYF FTGSJBS F FN TFHVJEB DPSUFPCPMPFNQFEBÎPT
BDSFTDFOUFPTVDPEFMJNÍP PBÎBÓ BHF
*Bolo de Amora
MBUJOB P MJDPS EF DVSBÎBV F P DIBOUJMMZ
NFYFOEPCFN.POUFPCPMP GBUJBOEPB
NBTTBFNUJSBTEF DNEFFTQFTTVSB
3FHVF DPN P MJDPS QBTTF VNB DBNBEB
EFDIBOUJMMZDPNBQBSUFEFUSÈTEFVNB
DPMIFSFBHSFHVFBNPVTTFEFBÎBÓ-FWF 1PS+VSBOEZS"ĉPOTP
QBSB HFMBS OP GSFF[FS QPS NJOVUPT
"DPNPEFPVUSBDBNBEBEFCPMP SFHVF 3FOEJNFOUPQPSÎÜFT
DPN P MJDPS F QBTTF VNB DBNBEB EF (SBVEFEJmDVMEBEFGÈDJM
'PUP4IVUUFSTUPDL
DIBOUJMMZ'JOBMJ[FDPNPSFDIFJPEFBÎBÓ 5FNQPEFQSFQBSPIPSB
F MFWF QBSB HFMBS QPS IPSBT %FDPSF
DPNDIBOUJMMZ FTQBMIFVNQPVDPEFHF Ingredientes da Massa
MFJBEFBÎBÓTPCSFPCPMPFTJSWB tPWPT
41
BOLOS
Ingredientes
Bolo de WBTJMIBFTQBÎPTB"EJDJPOFBGBSJOIB NF
YFOEP EFMJDBEBNFOUF "DSFTDFOUF P GFS tLHEFCBUBUBEPDFDP[JEB
Aveia e Mel NFOUPFNQØFMFWFQBSBBTTBSFNGPSNB

VOUBEBFFOGBSJOIBEBQPSNJOVUPT FN
FEFTDBTDBEB
tPWPT
1PS"OB1BVMB(.BSUJOT GPSOPNÏEJP%FQPJTEFBTTBEP QPMWJMIF tYÓDBSBT EFDIÈ
EFBÎÞDBS
BÎÞDBSFDBOFMBBHPTUP tYÓDBSBT EFDIÈ
EFMFJUF
3FOEJNFOUPQPSÎÜFT tDPMIFSFT EFTPQB
EFNBOUFJHB
*Bolo de Banana e
tDPMIFS EFTPQB
EFDBOFMBFNQØ
5FNQPEFQSFQBSPIPSB tYÓDBSBT EFDIÈ
EFGBSJOIBEFUSJHP
tDPMIFS EFTPQB
EFGFSNFOUPFNQØ
Ingredientes
tFYÓDBSB EFDIÈ
EFGBSJOIBEF Preparo
USJHP
tDPMIFS EFTPQB
EFGFSNFOUPFNQØ Castanhas de Caju $PMPRVFOPMJRVJEJmDBEPSBCBUBUBEPDF
PTPWPT PBÎÞDBS PMFJUF BNBOUFJHBFB
tYÓDBSB EFDIÈ
EFBWFJBmOB 1PS*WFUF'FJUPTB DBOFMB CBUFOEPCFN&NTFHVJEB EFTQF
tHEFNBOUFJHBTFNTBM QBSB$VMJOÈSJB1BTTPB1BTTP
KFBNJTUVSBFNVNBWBTJMIBFBDSFTDFOUF
tYÓDBSB EFDIÈ
EFBÎÞDBSSFmOBEP B GBSJOIB F P GFSNFOUP .JTUVSF MJHFJSB
tPWPT 3FOEJNFOUPQPSÎÜFT NFOUFFEFTQFKFFNVNBGPSNBVOUBEB
tYÓDBSB EFDIÈ
EFNFM (SBVEFEJmDVMEBEFGÈDJM MFWBOEP BP GPSOP QSFBRVFDJEP B ¡$
tYÓDBSB EFDIÈ
EFDSFNFEFMFJUF 5FNQPEFQSFQBSPIPSBFNJOVUPT QPSNJOVUPTPVBUÏEPVSBS
Preparo Ingredientes
6OUF VNB GPSNB DPN PSJG ÓDJP DFOUSBM F
BRVFÎB P GPSOP &N VNB UJHFMB QFOFJSF
BGBSJOIBFNJTUVSFBBWFJBFPGFSNFOUP
3FTFSWF&NVNBQBOFMBFNGPHPCSBO
tHEFNBOUFJHB
tHEFBÎÞDBSNBTDBWP
tCBOBOBTOBOJDBTHSBOEFTF
mSNFT FTNBHBEBT
*Bolo de Biscoitos com
EP EFSSFUBBNBOUFJHBNJTUVSBEBDPNP tPWPTMJHFJSBNFOUFCBUJEPT
BÎÞDBS&NPVUSBUJHFMB NJTUVSFPTPWPT tDPMIFS EFDIÈ
EFSBTQBTEF Chocolate e Nozes
PNFMFPDSFNFEFMFJUF+VOUFPTJOHSF MBSBOKBMJNB 1PS3PTF"SUFF$SJBÎÜFT
EJFOUFTTFDPTFNFYBCFNBUÏRVFJODPS tDPMIFS EFDIÈ
EFCJDBSCPOBUPEF
QPSFN QPS DPNQMFUP $PMPRVF B NBTTB TØEJP 3FOEJNFOUPQPSÎÜFT
OBGPSNBFMFWFBPGPSOPKÈBRVFDJEP tDPMIFSFT EFTPQB
EFÈHVBGFSWFOUF (SBVEFEJmDVMEBEFGÈDJM
tHEFDBTUBOIBTEFDBKVQJDBEBT 5FNQPEFQSFQBSPNJOVUPT
*Bolo de Banana
tHEFGBSJOIBEFUSJHPQFOFJSBEB
Preparo
#BUB B NBOUFJHB DPN P BÎÞDBS BUÏ PC
UFSVNDSFNFGPGP"PTQPVDPT KVOUFBT
1PS.BSJB$BSOFMØ[ &TDPMB CBOBOBT PT PWPT F BT SBTQBT EF MBSBOKB
"OHBUVSBNB
%JTTPMWB P CJDBSCPOBUP OB ÈHVB F KVOUF
Ë NBTTB "EJDJPOF BT DBTUBOIBT EF DBKV
3FOEJNFOUPFQPSÎÜFT DPNBGBSJOIBFDPMPRVFBNBTTBFNVNB
(SBVEFEJmDVMEBEFGÈDJM GPSNBQSFWJBNFOUFVOUBEBQBSBBTTBSFN
5FNQPEF1SFQBSPNJOVUPT GPSOPQSFBRVFDJEPEVSBOUFIPSB3FUJSF
EPGPSOPFEFJYFFTGSJBSQPSNJOVUPT
Ingredientes %FTFOGPSNFFTJSWB
*Bolo de Batata-Doce
tPWPT
tCBOBOBTOBOJDBT
tYÓDBSB EFDIÈ
EFØMFP
tYÓDBSBT EFDIÈ
EFGBSJOIBEFUSJHP
tDPMIFS EFTPQB
EFGFSNFOUPFNQØ
t"ÎÞDBS QBSBQPMWJMIBS
1PS*WFUF'FJUPTB
t$BOFMBFNQØ QBSBQPMWJMIBS
Preparo 3FOEJNFOUPQPSÎÜFT
#BUBOPMJRVJEJmDBEPSPTQSJNFJSPTJO (SBVEFEJmDVMEBEFGÈDJM
HSFEJFOUFTFDPMPRVFBNJTUVSBFNVNB 5FNQPEFQSFQBSPIPSBFNJOVUPT
42
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
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
UF %FJYF BNPSOBS F CBUB OB CBUFEFJ BDBOFMB"DSFTDFOUFPDBGÏBPTQPVDPTF

SB DPN PT PWPT VN B VN BUÏ PCUFS P NJTUVSFCFN+VOUFEFMJDBEBNFOUFBTDMB
QPOUPFYBUP$PMPRVFBNJTUVSBFNVN SBT F BT OP[FT %FQPJT EFTQFKF B NBTTB
TBDP EF DPOGFJUBS QJOHVF FN BTTBEFJSB PCUJEBFNVNBGPSNBEFTJMJDPOFFMFWF
43
BOLOS
BP GPSOP QSFBRVFDJEP B ¡$ 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$SJBÎÜFT
3FOEJNFOUPQPSÎÜFT
tHEFDIPDPMBUFNFJPBNBSHPQJDB
EP PQDJPOBM
tYÓDBSB EFDIÈ
EFBNFJYBT
ao Creme 5FNQPEFQSFQBSPNJOVUPT
1PS4BOESB1PSUP Ingredientes
QJDBEBT PQDJPOBM
tPWPT
tQJUBEBEFTBM 3FOEJNFOUPQPSÎÜFT tYÓDBSBT EFDIÈ
EFGBSJOIBEFUSJHP
EFDIPDPMBUFFNQØ
Ingredientes da Cobertura 5FNQPEFQSFQBSPNJOVUPT
tHEFDIPDPMBUFNFJPBNBSHPQJ tFYÓDBSB EFDIÈ
EFDFSWFKB
cado QSFUBBRVFDJEB
Ingredientes da Massa tDPMIFSFT EFTPQB
EFØMFP
tYÓDBSB EFDIÈ
EFBÎÞDBSEFDPOGFJUFJSP tPWPT
tHEFNBOUFJHB tDPMIFS EFTPCSFNFTB
EFCJDBSCPOB
tYÓDBSB EFDIÈ
EFØMFP UPEFTØEJP
tEFYÓDBSB EFDIÈ
EFMFJUF tYÓDBSBT EFDIÈ
EFGBSJOIBEFUSJHP tDPMIFS EFTPQB
EFGFSNFOUPFNQØ
tYÓDBSBT EFDIÈ
EFBÎÞDBS
Preparo tDFOPVSBTNÏEJBTSBMBEBT
#BUBOPMJRVJEJmDBEPSPTPWPTDPNBDF t.BSHBSJOBFGBSJOIBEFUSJHP QBSB
tDPMIFS EFTPQB
EFGFSNFOUPFNQØ VOUBSFQPMWJMIBS
OPVSBFDPMPRVFFNVNSFGSBUÈSJP+VOUF t.BOUFJHB QBSBVOUBS
PTEFNBJTJOHSFEJFOUFTEBNBTTB NJTUV
t'BSJOIBEFUSJHP QBSBVOUBS
Preparo
SBOEPCFN-FWFBPGPSOPQBSBBTTBSQPS
NJOVUPT1BSBGB[FSBDPCFSUVSB MFWF #BUBOBCBUFEFJSBPTPWPTDPNPBÎÞDBS
Ingredientes do Creme BUÏPCUFSVNDSFNFDMBSP EVSBOUFNJ
UPEPTPTJOHSFEJFOUFTBPGPHPBUÏEJTTPM
tMBUBEFDSFNFEFMFJUF OVUPT+VOUFBGBSJOIB PCJDBSCPOBUPFP
WFS%FTQFKFQPSDJNBEPCPMPKÈEFTFO
tHEFDIPDPMBUFNFJP DIPDPMBUFQFOFJSBEPTFBDFSWFKBBRVFDJ
GPSNBEPFTJSWB
BNBSHPQJDBEP EB F CBUB SBQJEBNFOUF "DSFTDFOUF QPS
ÞMUJNP PGFSNFOUPFPØMFP NJTUVSBOEP
Preparo CFN -FWF BP GPSOP FN GPSNB VOUBEB F
#BUBOPMJRVJEJmDBEPSPTPWPT PBÎÞDBS FOGBSJOIBEB FN GPSOP QSFBRVFDJEP BUÏ
BTDFOPVSBTFPØMFP$PMPRVFBNJTUVSB EPVSBS%FJYFBNPSOBSFEFTFOGPSNF
44
Bolo de Chocolate tYÓDBSB EFDIÈ
EFBÎÞDBS
tYÓDBSB EFDIÈ
EFEBNBTDPTQJDBEPT
5FNQPEFQSFQBSPIPSB
com Chá de Frutas Ingredientes da Cobertura

tPWPT
1PS3PTF"SUFF$SJBÎÜFT tQPUFEFQBTUBBNFSJDBOBEFDIPDPMBUF tDPQP BNFSJDBOP
EFMFJUF
tHEFEBNBTDP tDPMIFSFT EFTPQB
EF
3FOEJNFOUPQPSÎÜFT tHEFDIPDPMBUFFTDVSPGSBDJPOBEP NBSHBSJOBEFSSFUJEB
(SBVEFEJmDVMEBEFGÈDJM tHEFmPTEFPWPT tYÓDBSB EFDIÈ
EFØMFP
5FNQPEFQSFQBSPNJOVUPT tYÓDBSBT EFDIÈ
EFGBSJOIBEFUSJHP
EFDIPDPMBUFFNQØ
Ingredientes -FWFBPGPHPPTJOHSFEJFOUFTEBDBMEBFEFJ tDPMIFS EFTPQB
EFGFSNFOUPFNQØ
tPWPT YFGFSWFSQPSNJOVUPT1FOFJSF EFJYFFT
tYÓDBSBT EFDIÈ
EFGBSJOIBEFUSJHP GSJBSFSFTFSWF.JTUVSFPCSJHBEFJSP PDSF Ingredientes da Cobertura
tYÓDBSB EFDIÈ
EFDIPDPMBUFFNQØ NFEFMFJUF PTEBNBTDPTFBHFMFJB3FTFSWF tYÓDBSB EFDIÈ
EFBÎÞDBS
tFYÓDBSB EFDIÈ
EFDIÈEF .POUFPCPMPFNVNBSPRVBESBEPFMFWF tDPMIFSFT EFTPQB
EFDIPDPMBUFFNQØ
GSVUBTBRVFDJEP QBSB HFMBS QPS IPSB %FTFOGPSNFP FN tDPMIFS EFTPQB
EFNBSHBSJOB
tDPMIFSFT EFTPQB
EFØMFP DJNBEFVNQSBUPFBCSBBQBTUBBNFSJDB tDPMIFSFT EFTPQB
EFMFJUF
tDPMIFS EFTPCSFNFTB
EFCJDBSCPOB OB DPNBVYÓMJPEFVNSPMP$VCSBPCPMP
tDPMIFS EFTPCSFNFTB
EFSVN
UPEFTØEJP F EFDPSF DPN P EBNBTDPT CBOIBEPT OP
tDPMIFS EFTPQB
EFGFSNFOUPFNQØ DIPDPMBUFGSBDJPOBEP'JOBMJ[FBEFDPSBÎÍP
Preparo
tYÓDBSBT EFDIÈ
EFBÎÞDBS DPNmPTEFPWPT
1BSBGB[FSBNBTTB CBUBUPEPTPTJOHSF
EJFOUFT OP MJRVJEJmDBEPS &N TFHVJEB
*Bolo de Chocolate
VOUBSFFOGBSJOIBS
DPMPRVF B NJTUVSB FN BTTBEFJSB VOUBEB

F FOGBSJOIBEB F MFWF BP GPHP NÏEJP QPS
Preparo
NJOVUPT /P QSFQBSP EB DPCFSUVSB
#BUB OB CBUFEFJSB PT PWPT DPN P BÎÞ
FNVNBQBOFMB MFWFBPGPHPPTQSJNFJ
DBS BUÏ PCUFS VN DSFNF DMBSP EVSBOUF
1PS+VSBOEZS"ĉPOTP SPTJOHSFEJFOUFT.FYBTFNQSFBUÏPCUFS
NJOVUPT +VOUF B GBSJOIB P CJDBS
VNBDBMEBDPOTJTUFOUF%FTMJHVFPGPHPF
CPOBUP F P DIPDPMBUF QFOFJSBEPT P
3FOEJNFOUPQPSÎÜFT BDSFTDFOUF P SVN %FTQFKF B DPCFSUVSB
DIÈ BRVFDJEP F CBUB SBQJEBNFOUF
(SBVEFEJmDVMEBEFGÈDJM QPSDJNBEPCPMPFTJSWB
"DSFTDFOUF QPSÞMUJNP PGFSNFOUPFP
ØMFP NJTUVSBOEP CFN -FWF QBSB BTTBS
FNGPSNBVOUBEBFFOGBSJOIBEB FNGPS
OPQSFBRVFDJEP
*Bolo de Chocolate
e Damasco
1PS$P[JOIB&ODBOUBEB
3FOEJNFOUPQPSÎÜFT
5FNQPEFQSFQBSPIPSBT
Ingredientes
tSFDFJUBEFNBTTBEFQÍPEFMØEF
DIPDPMBUF
tMBUBTEFCSJHBEFJSPQSPOUP
tHEFEBNBTDPTQJDBEPT
'PUP4IVUUFSTUPDL
tYÓDBSB EFDIÈ
EFHFMFJBEFEBNBTDP
Ingredientes da Calda
tYÓDBSBT EFDIÈ
EFTVDPEFMBSBOKB
45
BOLOS
3FOEJNFOUPQPSÎÜFT
'PUP4IVUUFSTUPDL
Ingredientes
tSFDFJUBEF.BTTB#ÈTJDBQBSB#PMP*
tMJUSPEFDIBOUJMMZ
tHEFDIPDPMBUFBPMFJUFSBMBEP
tYÓDBSB EFDIÈ
EFDFSFKBTQJDBEBT
Preparo
.JTUVSFCFNUPEPTPTJOHSFEJFOUFTFSF
DIFJFPCPMP%FDPSFBHPTUPFTJSWB
*Bolo de Chocolate
e Creme de Nozes
3FOEJNFOUPQPSÎÜFT
5FNQPEFQSFQBSPIPSBTFNJOVUPT
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
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
*Bolo de Coco com

DPCFSUVSB FN CBOIPNBSJB DPMPRVF P
CPMPTPCSFVNBCBTFFEFTQFKFQPSDJNB Ingredientes
P DIPDPMBUF EFSSFUJEP 1PS mN EFDPSF tPWPT
DPNBTOP[FT tHEFBÎÞDBS
tHEFNBOUFJHBEFSSFUJEBFGSJB
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
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
Ingredientes do Recheio Demais Ingredientes

tHEFNBOUFJHBTFNTBM tSPEFMBTEFBCBDBYJ 3FOEJNFOUPQPSÎÜFT
tDPMIFSFT EFTPQB
EFDIPDPMBUFFNQØ tDFSFKBTFNDBMEB (SBVEFEJmDVMEBEFGÈDJM
tDPMIFSFT EFTPQB
EFBÎÞDBS 5FNQPEFQSFQBSPNJOVUPT
tMBUBEFDSFNFEFMFJUFTFNTPSP Preparo
t$IPDPMBUFSBMBEPPVDFSFKBTBHPTUP 1BSB GB[FS B NBTTB CBUB OP MJRVJEJ Ingredientes
QBSBEFDPSBS
GJDBEPS PT QSJNFJSPT JOHSFEJFOUFT tPWPT
t-JDPSEFDBDBV QBSBSFHBS
%FTQFKF B NJTUVSB FN VNB WBTJMIB tYÓDBSBT EFDIÈ
EFBÎÞDBS
FTQBÎPTB F BDSFTDFOUF P MFJUF EF DPDP tYÓDBSB EFDIÈ
EFMFJUF
Preparo F P DPDP SBMBEP NJTUVSBOEP CFN tNMEFMFJUFEFDPDP
/B CBUFEFJSB CBUB PT PWPT DPN P ØMFP "EJDJPOF QPS ÞMUJNP PT JOHSFEJFOUFT tDPMIFSFT EFTPQB
EFNBOUFJHB
BUÏ PCUFS VNB NJTUVSB WPMVNPTB SFTUBOUFTFNFYBEFMJDBEBNFOUF MFWBO tYÓDBSBT EFDIÈ
EFGBSJOIBEFUSJHP
"DSFTDFOUFPBÎÞDBSFBGBSJOIB CBUFO EP BP GPSOP QBSB BTTBS FN GPSNB DPN tEFYÓDBSB EFDIÈ
EFDPDPSBMBEP
EPTFNQSF.JTUVSFPDIPDPMBUFOBÈHVB BDBMEBDBSBNFMBEBFEFDPSBEBDPNBT tDPMIFS EFTPQB
EFGFSNFOUPFNQØ
NPSOBFJODPSQPSFËNBTTB CBUFOEPBUÏ SPEFMBTEFBCBDBYJFBTBNFJYBTQPS tHEFGSVUBTDSJTUBMJ[BEBT
NJTUVSBSCFN"EJDJPOFPGFSNFOUPQPS NJOVUPT1BSBGB[FSBDBMEBEFDBSBNF t'BSJOIBEFUSJHP QBSBQPMWJMIBS
ÞMUJNP F BTTF B NBTTB FN GPSNB VOUB MP DPMPRVFOVNBQBOFMBPBÎÞDBSFMFWF

EB F QPMWJMIBEB FN GPSOP NÏEJP QPS BPGPHPBUÏEPVSBS"DSFTDFOUFBÈHVBF Preparo
NJOVUPT &ORVBOUP JTTP QSFQBSF P EFJYFGFSWFSCFN BUÏEJTTPMWFSDPNQMF $PMPRVFPTPWPT PBÎÞDBS PMFJUF PMFJ
SFDIFJP CBUFOEP PT QSJNFJSPT JOHSF UBNFOUF GPSNBOEP VNB DBMEB HSPTTB UFEFDPDPFBNBOUFJHBOPMJRVJEJmDBEPS
EJFOUFT"DSFTDFOUFPDSFNFEFMFJUFFP %FTFOGPSNFFEFDPSFBHPTUP F CBUB BUÏ GPSNBS VN DSFNF %FTQFKF B
47
BOLOS
NJTUVSB FN VNB WBTJMIB F BDSFTDFOUF B tNMEFMFJUF [FTFCBUBBNBOUFJHBDPNPBÎÞDBSFN
GBSJOIB PDPDPSBMBEPFPGFSNFOUP NF tNMEFMFJUFDPOEFOTBEP VNBCBUFEFJSB+VOUFPTPWPT VNBVN
YFOEPCFN1BTTFBTGSVUBTDSJTUBMJ[BEBT tYÓDBSB EFDIÈ
EFÈHVB CBUFOEP CFN "DSFTDFOUF B NJTUVSB EF
QFMB GBSJOIB EF USJHP F FTQBMIFBT QFMB tYÓDBSBT EFDIÈ
EFBÎÞDBS GBSJOIBEFUSJHPFNFYBDVJEBEPTBNFO
NBTTB.JTUVSFEFMJDBEBNFOUFFMFWFBP tNMEFMFJUFEFDPDP UF +VOUF BT GSVUBT SFTFSWBEBT F EFTQFKF
GPSOP QSFBRVFDJEP B ¡$ FN GPSNB tDPMIFSFT EFTPQB
EFNBOUFJHB B NBTTB FN VNB GPSNB MFWBOEP QBSB
VOUBEB QPSNJOVUPT BTTBS QPS NJOVUPT 1JODFMF B QBSUF
Preparo EFDJNBEPCPMPBJOEBRVFOUFDPNDP
*Bolo com Farinha

$PMPRVF FN VN SFDJQJFOUF B GBSJOIB EF MIFSFT EFTPQB
EPMÓRVJEPSFTFSWBEPF
NJMIPFBÈHVBFEFJYFBUÏRVFBGBSJOIB EFJYF FTGSJBS DPNQMFUBNFOUF OB GPSNB
BCTPSWBUPEPPMÓRVJEP&NVNBQBOFMB %FTFOGPSNF FNCSVMIFPCPMPFNmMNF
BDSFTDFOUF P MFJUF P MFJUF DPOEFOTBEP F QMÈTUJDPFHVBSEFFNSFDJQJFOUFCFNGF
P BÎÞDBS F MFWF BP GPHP 2VBOEP BCSJS DIBEP%FJYFEFTDBOTBSQPSEJBTBOUFT
EFTFSWJS
de Beterraba GFSWVSB BDSFTDFOUFBGBSJOIBRVFFTUÈEF
NPMIPFDP[JOIFQPSBNJOVUPTFN
*Bolo de Frutas
1PS3PTF"SUFF$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$P[JOIB&ODBOUBEB
tYÓDBSBT EFDIÈ
EFBÎÞDBS
tYÓDBSBT EFDIÈ
EFGBSJOIBEFUSJHP 3FOEJNFOUPQPSÎÜFT
tDPMIFSFT EFTPCSFNFTB
EFGBSJOIB (SBVEFEJmDVMEBEFGÈDJM
5FNQPEFQSFQBSPIPSBT
de beterraba
tYÓDBSB EFDIÈ
EFMFJUFNPSOP e Chocolate Ingredientes
tDPMIFS EFTPQB
EFGFSNFOUPFNQØ 1PS'ÈCZP"SDBOKP
tSFDFJUBEFNBTTBEFQÍPEFMØCSBODB
3FOEJNFOUPBQPSÎÜFT tYÓDBSB EFDIÈ
EFQPMQBDPOHFMBEB
VOUBSFQPMWJMIBS
(SBVEFEJmDVMEBEFGÈDJM de amora
Preparo 5FNQPEFQSFQBSPIPSB
'PUP4IVUUFSTUPDL
#BUBBTDMBSBTFNOFWFFSFTFSWF#BUBOB
CBUFEFJSB BT HFNBT DPN P BÎÞDBS BDSFT Ingredientes
DFOUF BT DMBSBT FN OFWF F UPSOF B CBUFS tYÓDBSB EFDIÈ
EFMJDPSEFMBSBOKB
+VOUFBGBSJOIBEFUSJHP BGBSJOIBEFCF tYÓDBSB EFDIÈ
EFBCBDBYJDSJTUBMJ[B
UFSSBCBFPGFSNFOUPKÈNJTUVSBEPOPMFJUF EPQJDBEPFNDVCJOIPT
NPSOPFNFYBCFN BUÏPCUFSVNBNJTUVSB tEFYÓDBSB EFDIÈ
EFEBNBTDPT
IPNPHÐOFB 6OUF VNB GPSNB DPN NBS TFDPTDPSUBEPTFNQFEBÎPTEFDN
HBSJOBFQPMWJMIFGBSJOIBEFUSJHP%FTQFKF tEFYÓDBSB EFDIÈ
EFVWBTQBTTBT
BNBTTBFMFWFBPGPSOPBUÏEPVSBS tYÓDBSB EFDIÈ
EFGBSJOIBEFUSJHP
tDPMIFSFT EFTPQB
EFDIPDPMBUFFN
*Bolo de Farinha
QØQFOFJSBEP
tDPMIFS EFDIÈ
EFGFSNFOUPFNQØ
tYÓDBSB EFDIÈ
EFOP[FTQJDBEBT
tYÓDBSB EFDIÈ
EFNBOUFJHBTFNTBM
tEFYÓDBSB EFDIÈ
EFBÎÞDBS
tPWPT
de Milho
1PS3PTF"SUFF$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
*Bolo Fubá Cremoso

tDPMIFS EFTPQB
EFGFSNFOUPFNQØ
tDPMIFSFT EFTPQB
EFBÎÞDBS
tDPMIFS EFTPQB
EFNFM
tHPUBTEFFTTÐODJBEFCBVOJMIB
1PS4BOESB1PSUP Preparo
#BUB P BÎÞDBS DPN B NBSHBSJOB BDSFT
3FOEJNFOUPQPSÎÜFT DFOUFBGBSJOIB PNFMFPTVDPEFHPJBCB
'PUP4IVUUFSTUPDL
(SBVEFEJmDVMEBEFGÈDJM FUPSOFBCBUFS1PSmN BDSFTDFOUFPGFS

5FNQPEFQSFQBSPNJOVUPT NFOUP F B FTTÐODJB NJTUVSBOEP CFN F
EFTQFKFBNBTTBFNVNBGPSNBEFTJMJDP
Ingredientes OF EFJYBOEPBTTBSFNGPSOPQSFBRVFDJEP
tPWPT B$QPSDFSDBEFNJOVUPT
49
BOLOS
Bolo de Fubá DBEPS PT JOHSFEJFOUFT TFHVJOUFT FYDFUP

P GFSNFOUP F BDSFTDFOUF Ë NJTUVSB BO
tHEFDPDPSBMBEPIJESBUBEP
Diferente UFSJPS"EJDJPOFPGFSNFOUP NJTUVSBOEP

EFMJDBEBNFOUF"TTFFNGPSNBDPNGVSP
tMJUSPEFÈHVB
1PS.BSHBSJEB/VOFT#FOUP DFOUSBMVOUBEBFQPMWJMIBEBDPNGBSJOIB tDPMIFSFT EFTPQB
EFBÎÞDBS
3FOEJNFOUPQPSÎÜFT EFUSJHP FNGPSOPNÏEJP QPSBNJ tDPMIFS EFDIÈ
EFFTTÐODJB
(SBVEFEJmDVMEBEFGÈDJM OVUPT%FTFOGPSNFFEFDPSFDPNSBTQBT EFCBVOJMIB
5FNQPEFQSFQBSPIPSB EFDPDPGSFTDP
*Bolo de Interior
Ingredientes tMJUSPEFDIBOUJMMZ
tMBSBOKBDPNDBTDB tFYÓDBSB EFDIÈ
EFBCBDBYJ
tYÓDBSB EFDIÈ
EFØMFP QJDBEPFDP[JEP
tPWPT tYÓDBSB EFDIÈ
EFQÐTTFHPTQJDBEPT
tFYÓDBSB EFDIÈ
EFDFSFKBTQJDBEBT
tYÓDBSB EFDIÈ
EFGBSJOIBEFUSJHP
tFYÓDBSB EFDIÈ
EFGVCÈ de Frutas tYÓDBSB EFDIÈ
EFLJXJTQJDBEPT
tHSEFOP[FTPVBNFOEPJNQJDBEPT
tDPMIFS EFTPQB
EFGFSNFOUPFNQØ 1PS+VSBOEZS"ĉPOTP
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
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
1PS.BSHBSJEB/VOFT#FOUP tYÓDBSBT EFDIÈ
EFGBSJOIBEFUSJHP 5FNQPEFQSFQBSPNJOVUPT
3FOEJNFOUPQPSÎÜFT Preparo Ingredientes da Massa

(SBVEFEJmDVMEBEFGÈDJM &NVNBCBUFEFJSB DPMPRVFBNBOUFJHB B tMBSBOKBUJQPQÐSBDPNDBTDB
5FNQPEFQSFQBSPNJOVUPT NBSHBSJOB PBÎÞDBSFBTHFNBTFCBUBBUÏ tYÓDBSB EFDIÈ
EFØMFP
PCUFS VN DSFNF MFWF +VOUF P TVDP EF MB tPWPT
Ingredientes da Massa SBOKB BPT QPVDPT BDSFTDFOUF B FTTÐODJB F tYÓDBSBT EFDIÈ
EFBÎÞDBS
tHEFNBOUFJHBTFNTBM PMJNÍPFCBUBNBJTVNQPVDP%FTMJHVFB tYÓDBSBT EFDIÈ
EFGBSJOIBEFUSJHP
tYÓDBSBT EFDIÈ
EFBÎÞDBS CBUFEFJSBFKVOUFBGBSJOIBEFUSJHPNJTUVSB tDPMIFS EFTPQB
EFGFSNFOUPFNQØ
tPWPT EBBPGFSNFOUP&NPVUSPSFDJQJFOUF CBUB Ingredientes da Calda
tFYÓDBSBT EFDIÈ
EFGBSJOIBEFUSJHP BTDMBSBTFNOFWFFDPMPRVFBNBTTBSFTFS t4VDPEFMBSBOKB
tHEFDPDPSBMBEP WBEBOBTDMBSBT NJTUVSBOEPEFMJDBEBNFOUF tDPMIFS EFTPQB
EFNBOUFJHB
tNMEFJPHVSUFOBUVSBM DPNNPWJNFOUPTDJSDVMBSFTEFCBJYPQBSB PVNBSHBSJOB
tDPMIFS EFTPQB
EFGFSNFOUPFNQØ DJNB%FTQFKFBNBTTBFNGPSNBVOUBEBF tDPMIFS EFTPQB
EFBÎÞDBS
t.BSHBSJOBFGBSJOIBEFUSJHP QBSB QPMWJMIBEBFMFWFBPGPSOPQPSNJOVUPT
VOUBSFQPMWJMIBS
Preparo
*Bolo de Iogurte
-BWFBMBSBOKB SFUJSFPTVNPFDPSUFBFN
Ingredientes da Cobertura QBSUFT3FUJSFBTTFNFOUFTFCBUBOPMJ
tMBUBEFMFJUFDPOEFOTBEP RVJEJmDBEPSDPNPTPWPT PØMFPFPBÎÞ
tHEFDIPDPMBUFNFJPBNBSHP DBS$PMPRVFBNJTUVSBFNVNBWBTJMIBF
t$PDPSBMBEPBHPTUP QBSBQPMWJMIBS
BDSFTDFOUFBGBSJOIBEFUSJHPFPGFSNFOUP
Preparo com Ameixa QFOFJSBEPT6OUFVNBGPSNB FOGBSJOIFF

DPMPRVFBNBTTB-FWFQBSBBTTBSFNGPS
/P QSFQBSP EB NBTTB CBUB B NBOUFJHB 1PS"OB1BVMB(.BSUJOT OPQSFBRVFDJEPQPSNJOVUPT1BSBGB
DPNPBÎÞDBS KVOUFPTPWPTVNBVNF [FSBDBMEB MFWFUPEPTPTJOHSFEJFOUFTBP
BEJDJPOF PT JOHSFEJFOUFT TFDPT BMUFS 3FOEJNFOUPQPSÎÜFT GPHPFEFJYFGFSWFS3FUJSFPCPMPEPGPSOP
OBOEPPT DPN P JPHVSUF "EJDJPOF QPS (SBVEFEJmDVMEBEFGÈDJM FTJSWBDPNBDBMEBQPSDJNB
ÞMUJNP P GFSNFOUP F DPMPRVF B NBTTB 5FNQPEFQSFQBSPNJOVUPT
*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
#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
QFKFBNJTUVSBFNVNBGPSNBDPNGVSP tDPMIFS EFTPQB

EFGFSNFOUPFNQØ
3FOEJNFOUPQPSÎÜFT DFOUSBM F MFWF BP GPSOP KÈ QSFBRVFDJEP tYÓDBSB EFDIÈ
EFBÎÞDBS
(SBVEFEJmDVMEBEFGÈDJM EFJYBOEPBTTBSQPSNJOVUPTB¡$ tYÓDBSBT EFDIÈ
EFGBSJOIBEFUSJHP
5FNQPEFQSFQBSPIPSBFNJOVUPT tPWPT
Ingredientes Ingredientes do Creme

tHEFNBOUFJHBDPNTBM tDPQPT BNFSJDBOPT
EFMFJUF
tHEFNBSHBSJOBQBSBVTPDVMJOÈSJP tMBUBEFMFJUFDPOEFOTBEP
tFYÓDBSBT EFDIÈ
EFBÎÞDBS
tPWPT
Bolo de Laranja tHEFJPHVSUFOBUVSBM
tHFNBTQBTTBEBTQFMBQFOFJSB
tNMEFTVDPEFMBSBOKB com Casca tDPMIFSFT EFTPCSFNFTB
EFBNJEP
tDPMIFS EFDIÈ
EFFTTÐODJBEFMBSBOKB 1PS3PTF"SUFF$SJBÎÜFT EFNJMIP
51
BOLOS
Demais Ingredientes
'PUP4IVUUFSTUPDL
tNMEFMJDPSEFGSVUBTTJMWFTUSFT
tYÓDBSBT EFDIÈ
EFNBSTINBMMPX
tYÓDBSBT EFDIÈ
EFDIBOUJMMZ
tNPSBOHPTJOUFJSPT
tHEFBÎÞDBSDSJTUBMEFDPSSPTB
t$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
*Bolo de Laranja tFOWFMPQFEFHFMBUJOBFNQØ

TFNTBCPSFJODPMPS
tYÓDBSB EFDIÈ
EFÈHVB 1PS*WFUF'FJUPTB
QBSB$VMJOÈSJB1BTTPB1BTTP
com Recheio de tMJUSPEFSFGSJHFSBOUFTBCPSMJNÍP 3FOEJNFOUPQPSÎÜFT
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
*Bolo de Maçã Verde

tNBÎÍTQBTTBEBTQFMPTVDPEFMJNÍP
tYÓDBSB EFDIÈ
EFÈHVB
1PS'ÈCZP"SDBOKP
Preparo
3FOEJNFOUPQPSÎÜFT #BUB BT HFNBT DPN P BÎÞDBS BUÏ PCUFS
(SBVEFEJmDVMEBEFNÏEJP 1PS.BSHBSJEB/VOFT#FOUP VNDSFNFGPGPFDMBSP+VOUFBTFTTÐODJBT
5FNQPEFQSFQBSPNJOVUPT NJTUVSF F SFTFSWF $BSBNFMJ[F P BÎÞ
3FOEJNFOUPQPSÎÜFT DBS TFQBSBEBNFOUF F BEJDJPOF P DSFNF
Ingredientes (SBVEFEJmDVMEBEFGÈDJM EF MFJUF EFJYBOEP EFSSFUFS P DBSBNFMP
tHEFNBDBYFJSB NBOEJPDB
5FNQPEFQSFQBSPNJOVUPT GPSNBOEP VNB DBMEB HSPTTB %FTQFKF B
tPWPT DBMEB OBT HFNBT CBUJEBT F CBUB QPS BM
tYÓDBSB EFDIÈ
EFMFJUFEFDPDP Ingredientes HVOT NJOVUPT "DSFTDFOUF QPS ÞMUJNP B
tYÓDBSBT EFDIÈ
EFNBÎÍTWFSEFT HFMBUJOB EJTTPMWJEB F P DIBOUJMMZ NJTUV
tDPMIFSFT EFTPQB
EFNBOUFJHB EFTDBTDBEBTFGBUJBEBT SBOEP CFN 3FTFSWF 1BSB QSFQBSBS BT
t$SBWPFFSWBEPDFBHPTUP PQDJPOBM
tEFYÓDBSB EFDIÈ
EFBÎÞDBSNBTDBWP NBÎÍT EFJYFBT OP TVDP EF MJNÍP QPS
tYÓDBSB EFDIÈ
EFGBSJOIBEFUSJHP NJOVUPT %FQPJT DBSBNFMJ[F P BÎÞDBS
EFBWFJB FN VNB QBOFMB QFRVFOB BDSFTDFOUF
#BUB OP MJRVJEJmDBEPS B NBDBYFJSB EFT tEFDPMIFS EFDIÈ
EFDBOFMBFNQØ B ÈHVB F BT NBÎÍT F EFJYF DP[JOIBS BUÏ
DBTDBEBFDPSUBEBFNQFEBÎPTQFRVFOPT tEFDPMIFS EFDIÈ
EFOP[ RVF BT NBÎÍT mRVFN CSJMIBOUFT QPSÏN
DPN UPEPT PT JOHSFEJFOUFT %FTQFKF B NPTDBEBSBMBEB mSNFT &TQFSF FTGSJBS F SFTFSWF 1BSB B
NJTUVSBFNVNBGPSNBFMFWFQBSBBTTBS tEFYÓDBSB EFDIÈ
EF NPOUBHFN EP CPMP BMUFSOF DBNBEBT
FN GPSOP QSFBRVFDJEP B $ QPS NBOUFJHBEFSSFUJEB EF NBTTB DBMEB NPVTTF EF DBSBNFMP F
NJOVUPT 4F EFTFKBS NBJT TBCPS BDSFT NBÎÍT 5FSNJOF QFMB DBNBEB EF CPMP F
DFOUFDSBWPFFSWBEPDFOBDPCFSUVSBEP Preparo EFDPSFP DPN DIBOUJMMZ MFWBOEP Ë HFMB
CPMPBOUFTEFMFWÈMPBPGPSOP %JTQPOIB BT NBÎÍT FN VNB BTTBEFJSB EFJSBQPSIPSBT
VOUBEBFSFTFSWF$PMPRVFFNVNBUJHF
*Bolo de Maçã *Bolo de Maçã e Coco

MBPBÎÞDBS BGBSJOIB BBWFJB BDBOFMB B
OP[NPTDBEBFBNBOUFJHB.JTUVSFCFN
FFTQBMIFTPCSFBTNBÎÍT-FWFBPGPSOPB
$QBSBBTTBSBUÏEPVSBS
1PS.BSJB$BSOFMØ[ 1PS'ÈCZP"SDBOKP
&TDPMB"OHBUVSBNB
*Bolo de Maçã 3FOEJNFOUPQPSÎÜFT
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
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
Marshmallow tYÓDBSB EFDIÈ

EFTVDPEF
NBSBDVKÈDPODFOUSBEP
Preparo 1PS$P[JOIB&ODBOUBEB
t-JDPSEFGSVUBTTJMWFTUSFT QBSB
"RVFÎB P GPSOP .JTUVSF BT NBÎÍT BT BNPOUBHFN
3FOEJNFOUPQPSÎÜFT
VWBTQBTTBT BTOP[FTFPDPDPFNVNSF tDPMIFSFT EFTPQB
EFBNJEPEFNJMIP
DJQJFOUF&NPVUSP NJTUVSFBGBSJOIB P
5FNQPEFQSFQBSPIPSBT
GFSNFOUP BDBOFMBFPHFOHJCSF3FTFSWF Preparo
#BUB PT PWPT DPN P BÎÞDBS FN BMUB WF $PNFDFQFMBNBTTB CBUFOEPPTPWPTDPN
Ingredientes
MPDJEBEFQPSNJOVUPT+VOUFBNBOUFJ PBÎÞDBSBUÏEPCSBSEFWPMVNF-PHPBQØT
tSFDFJUBEFNBTTBEFQÍPEFMØCSBODB
HB RVFOUF F CBUB SBQJEBNFOUF "HSFHVF BDSFTDFOUF B GBSJOIB EF USJHP QFOFJSBEB
B FTTÐODJB EF CBVOJMIB F EFTQFKF TPCSF DPNPGFSNFOUPFCBUBEFMJDBEBNFOUFDPN
tNMEFMFJUF
B NJTUVSB EF GBSJOIB NFYFOEP CFN BÈHVB-FWFQBSBBTTBSFNGPSNBTVOUB
"DSFTDFOUFBNJTUVSBEBTNBÎÍT VOJGPS EBTFFOGBSJOIBEBT FNGPSOPQSFBRVFDJ
tDPMIFSFT EFTPQB
EFBNJEPEFNJMIP
NJ[F B NBTTB NFYFOEP CFN F FOUÍP EPB$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 Mandioca Preparo ÎBBTDPNMJDPSEFGSVUBTTJMWFTUSFT

-FWFBPGPHPUPEPTPTJOHSFEJFOUFT FYDFUP
*Bolo de Maracujá
BNBTTBFPDIBOUJMMZ FEÐQPOUPEFDSF
NF%FJYFFTGSJBSFBDSFTDFOUFPDIBOUJMMZ
1BSUBQBSBBNPOUBHFNEPCPMP GPSSBOEP
1PS.BSHBSJEB/VOFT#FOUP
DPNVNBDBNBEBEFQÍPEFMØVNBSPEF
DNEFEJÉNFUSP3FHVFDPNBDBMEBF
3FOEJNFOUPQPSÎÜFT
FTQBMIFPSFDIFJP$VCSBDPNBPVUSBGB
UJBEFCPMPFMFWFQBSBHFMBSQPSIPSBT
com Recheio
%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
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
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
(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
tPWPT
tFYÓDBSB EFDIÈ
EFGBSJOIBEFUSJHP
tHEFDPDPFNnPDPT
tDPMIFS EFTPQB
EFGFSNFOUPFNQØ
Preparo
EPS FYDFUPBGBSJOIBEFUSJHP PDPDPFP
GFSNFOUP&NTFHVJEBBHSFHVFPTJOHSF
'PUP4IVUUFSTUPDL
EJFOUFTSFTUBOUFT EFTQFKFFNVNBCBDJB
NFYBDPNVNBDPMIFSFMFWFQBSBBTTBS
FN VNB UJHFMB EF GVSP DFOUSBM B $
QPSNJOVUPT4JSWBBTFHVJS
55
BOLOS
Bolo de Milho Verde EBNFOUF$PNFDFBNPOUBSPCPMP DPMP

DBOEPNFUBEFEBNBTTBFNVNBSPEF
P GVOEP EB QBOFMB 3FUJSF EP GPHP EFJYF
FTGSJBS F SFDIFJF P CPMP 1BSB B DPCFSUV
1PS&MBJOF1JHJOJ DNEFEJÉNFUSP3FHVFDPNBDBMEB GPSSF SB FNVNBQBOFMB DPMPRVFPBÎÞDBSFB
B MBUFSBM EP BSP DPN NPSBOHPT DPSUBEPT ÈHVB-FWFBPGPHPFNFYBBUÏEJTTPMWFSP
3FOEJNFOUPQPSÎÜFT BPNFJP FTQBMIFPSFDIFJP DPCSJOEPDPN BÎÞDBS1BSFEFNFYFSFDP[JOIFBUÏPCUFS
(SBVEFEJmDVMEBEFGÈDJM BÞMUJNBNFUBEFEBNBTTBFMFWFQBSBHFMBS PQPOUPEFmP&ORVBOUPQSFQBSBBDBMEB
5FNQPEFQSFQBSPNJOVUPT QPSIPSBT%FDPSFBHPTUP CBUBBTDMBSBTFNOFWFFBDSFTDFOUFBDBMEB
RVFOUF CBUFOEPTFNQSF BUÏGPSNBSQJDPT
*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
*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
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 de Soja com

tDPMIFS EFTPQB
EFGFSNFOUPFNQØ
Ingredientes
tYÓDBSBT EFDIÈ
EFGBSJOIBEFUSJHP Preparo
tDPMIFS EFTPQB
DIFJBEFGFSNFOUP #BUBUPEPTPTJOHSFEJFOUFTOPMJRVJEJ
tPWPT mDBEPS&NTFHVJEB DPMPRVFBNJTUVSB
tDPMIFS EFTPQB
DIFJBEFNBOUFJHB
tQJUBEBEFTBM Trigo para Quibe FNVNBGPSNBVOUBEBFMFWFBPGPSOP
QPSNJOVUPT3FUJSFFTJSWB
tFYÓDBSB EFDIÈ
EFBÎÞDBS 1PS3PTF"SUFF$SJBÎÜFT
*Bolo Dinamarquês
tYÓDBSB EFDIÈ
EFMFJUF
tNBNÍPQBQBJB 3FOEJNFOUPQPSÎÜFT
#BUBOPMJRVJEJmDBEPSPMFJUF PTPWPT P
NBNÍP PTBMFPBÎÞDBSQPSBQSPYJNBEB Ingredientes 1PS.BSHBSJEB/VOFT#FOUP
NFOUFNJOVUPT®QBSUF NJTUVSFBGB tYÓDBSB EFDIÈ
EFGBSJOIBEFUSJHP
SJOIBDPNPGFSNFOUP%FTQFKFBNJTUVSB tYÓDBSB EFDIÈ
EFGBSJOIBEFTPKB 3FOEJNFOUPQPSÎÜFT
BOUFSJPSOBGBSJOIBFWÈCBUFOEPDPNVN tYÓDBSB EFDIÈ
EFUSJHPQBSBRVJCF (SBVEFEJmDVMEBEFGÈDJM
CBUFEPSEFDMBSBTNBOVBMBUÏPCUFSVNB tYÓDBSB EFDIÈ
EFMFJUFEFTPKB 5FNQPEFQSFQBSPIPSB
NBTTB IPNPHÐOFB -FWF QBSB BTTBS FN tNMEFMFJUFEFDPDP
BTTBEFJSB VOUBEB DPN NBOUFJHB F FOGB t$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 Santo Antônio

PVNBSHBSJOB tDPMIFS EFTPQB
EFDBOFMBFNQØ
tQJUBEBEFTBM tDPMIFS EFDBGÏ
EFQJNFOUBEB
tDPMIFSFT EFTPQB
EFGFSNFOUPFNQØ KBNBJDBNPÓEB
tHEFGBSJOIBEFUSJHP
Preparo tHEFBWFJBFNnPDPTHSPTTPT
1PS'ÈCZP"SDBOKP $PMPRVF P USJHP QBSB RVJCF FN VN SF tDPMIFS EFTPQB
EFGFSNFOUPFNQØ
DJQJFOUFFDVCSBDPNÈHVB EFJYBOEPEF tPWPT
3FOEJNFOUPQPSÎÜFT NPMIPQPSNJOVUPT"QFSUFCFNQBSB tNMEFØMFP
(SBVEFEJmDVMEBEFNÏEJP SFUJSBSUPEPPMÓRVJEPFSFTFSWF#BUBOB tHEFMBSBOKBDSJTUBMJ[BEBDPSUBEB
5FNQPEFQSFQBSPIPSB CBUFEFJSB P BÎÞDBS PT PWPT B NBOUFJHB FNDVCPT
FPTBMBUÏPCUFSVNDSFNF"DSFTDFOUFB t.BSHBSJOB QBSBVOUBS
Ingredientes NJTUVSBSFTFSWBEBFPTEFNBJTJOHSFEJFO t'BSJOIBEFUSJHP QBSBQPMWJMIBS
tHEFGBSJOIBEFUSJHP UFT NJTUVSBOEPCFN-FWFQBSBBTTBSFN

tHEFNBOUFJHB GPSNB VOUBEB F FOGBSJOIBEB FN GPSOP Preparo
tHEFBÎÞDBS QSFBRVFDJEP BUÏ EPVSBS %FJYF BNPSOBS $PMPRVF FN VNB QBOFMB P BÎÞDBS P JP
tHEFDBTUBOIBTEFDBKVBTTBEBTTFN FEFTFOGPSNF HVSUF F P NFM F MFWF BP GPHP QBSB BRVF
DBTDB MFWFNFOUFUSJUVSBEBT
DFS +VOUF P TVDP EF MBSBOKB B DBOFMB F B
*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
*Bolo Diplomata OFB1BTTFBNJTUVSBQPSVNBQFOFJSBF

SFTFSWF $PMPRVF PT PWPT OB CBUFEFJSB
KVOUFPBÎÞDBSBPTQPVDPT PTBMFBDB
OFMBFCBUBFNWFMPDJEBEFNÏEJBBUÏRVF
Preparo
#BUB BT HFNBT DPN P BÎÞDBS BUÏ PCUFS
1PS$P[JOIB&ODBOUBEB mRVFCFNWPMVNPTP3FUJSFEBCBUFEFJSB VNBNJTUVSBFTCSBORVJÎBEB"HSFHVFFN
F WÈ KVOUBOEP B NJTUVSB EB GBSJOIB BPT TFHVJEBBTDMBSBTFNOFWFFNJTUVSFCFN
3FOEJNFOUPQPSÎÜFT QPVDPT NFYFOEP EFMJDBEBNFOUF DPN "DSFTDFOUF B GBSJOIB F CBUB "EJDJPOF
(SBVEFEJmDVMEBEFGÈDJM VNCBUFEPSNBOVBM&NTFHVJEB EFTQFKF EFQPJT P GFSNFOUP NJTUVSF MFWFNFOUF
5FNQPEFQSFQBSPIPSBT B NBTTB FN BTTBEFJSB VOUBEB F GPSSBEB F FOWPMWB YÓDBSB EF DIÈ
EP DBMEP
DPNQBQFMNBOUFJHB RVFUBNCÏNEFWF EF MBSBOKB GFSWFOUF &N TFHVJEB VOUF F
Ingredientes FTUBS VOUBEP F QPMWJMIBEP DPN GBSJOIB FOGBSJOIF VNB GPSNB DPN GVSP DFOUSBM
tSFDFJUBEFNBTTBEFQÍPEFMØCSBODB -FWFBPGPSOPQSFBRVFDJEPB$QBSB EFTQFKFBNBTTBFMFWFBPGPSOPNÏEJPBUÏ
tHEFDSFNFEFDPOGFJUFJSPQSPOUP BTTBS%FQPJTEFGSJP EFTFOGPSNFPCPMP EPVSBS%FQPJTEFQSPOUP EFTFOGPSNFP
tHEFBNFJYBTQJDBEBT FQPMWJMIFBÎÞDBSFDBOFMB CPMP GVSFP DPN VN HBSGP F EFTQFKF P
tHEFOP[FTUSJUVSBEBT DBMEP EF MBSBOKB SFTUBOUF BEJDJPOBOEP
'PUP4IVUUFSTUPDL
tDPMIFS EFTPQB
EFEPDFEFMFJUF BÎÞDBSBHPTUP
tNBÎÍQJDBEB
*Bolo Fino de Fubá

tMJUSPEFDIBOUJMMZ
tHEFBNFJYBTFNDBMEB
QBSBEFDPSBS
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
*Bolo Dourado tYÓDBSB EFDIÈ

EFGBSJOIBEFUSJHP
tYÓDBSBT EFDIÈ
EFGVCÈ
tDPMIFS EFDIÈ
EFTBM
tDPMIFS EFTPQB
EFGFSNFOUPFNQØ
tHEFNBOUFJHBTFNTBM
tPWPT
3FOEJNFOUPQPSÎÜFT
Bolo Econômico t"ÎÞDBSEFDPOGFJUFJSPBHPTUP
5FNQPEFQSFQBSPNJOVUPT de Laranja QBSBQPMWJMIBS
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$PSUFFNMPTBOHPTFTJSWB
58
Bolo Floresta Bolo Floresta Negra Bolo Fofo
Colorida com Morango 1PS'ÈCZP"SDBOKP
1PS$P[JOIB&ODBOUBEB 1PS&MBJOF1JHJOJ 3FOEJNFOUPBQPSÎÜFT

3FOEJNFOUPQPSÎÜFT 3FOEJNFOUPQPSÎÜFT 5FNQPEFQSFQBSPIPSB
5FNQPEFQSFQBSPIPSBT 5FNQPEFQSFQBSPIPSBT Ingredientes
tYÓDBSB EFDIÈ
EFBÎÞDBS
Ingredientes Ingredientes da Calda de Cravo tHEFNBSHBSJOBTFNTBM
tSFDFJUBEFNBTTBEFQÍPEFMØEF tYÓDBSB EFDIÈ
EFDBMEBEFDFSFKB tPWPT
DIPDPMBUFCSBODP BPNBSBTRVJOP t4VNPEFMBSBOKB
tMJUSPEFDIBOUJMMZ tDPMIFSFT EFTPQB
EFBÎÞDBS tNMEFMFJUFEFDPDP
tHEFDFSFKBTWFSNFMIBTQJDBEBT tDPMIFS EFTPQB
EFDSBWPEBÓOEJB tYÓDBSB EFDIÈ
EFBSBSVUB
tHEFVWBTWFSEFTQJDBEBT tSBNPTEFDBOFMB tFYÓDBSB EFDIÈ
EFGBSJOIBEFUSJHP
tHEFQÐTTFHPTQJDBEPT tDPMIFS EFTPCSFNFTB
EFGFSNFOUP
Ingredientes do Recheio FNQØ
t$BMEBEFTPSWFUFEFMJNÍP t$BMEBEFDIPDPMBUFDPNDSBWP
t$FSFKBTBHPTUP QBSBEFDPSBS
t3BTQBTEFDIPDPMBUFBHPTUP
1SFQBSP
#BUBCFNPBÎÞDBS BNBSHBSJOBFPTPWPT
Preparo Demais Ingredientes
JOUFJSPT +VOUF P TVNP EB MBSBOKB P MFJ
'BÎB B NBTTB EF QÍPEFMØ CSBODB tSFDFJUBEFNBTTBEFQÍPEFMØEF
UF EF DPDP B BSBSVUB B GBSJOIB EF USJHP
%FQPJT EF BTTBEP DPSUF P CPMP EVBT DIPDPMBUF
FPGFSNFOUP QSFWJBNFOUFQFOFJSBEPTF
WF[FT
BPNFJPFSFDIFJFDPNBTGSVUBT
VOJEPT.JTUVSFUPEPTPTJOHSFEJFOUFTF
FPDIBOUJMMZ$PSUFEJTDPEFDBEBTB Preparo
DPMPRVFFNVNBGPSNBSFEPOEBEFGVSP
CPSQBSBBNPOUBHFNEPCPMPFSFTFS "MUFSOFDBNBEBTEFCPMP DBMEBFSFDIFJP
DFOUSBM -FWF BP GPSOP QSFBRVFDJEP B
WF -FWF QBSB HFMBS QPS IPSBT F EF UFSNJOBOEPQFMBDBNBEBEFCPMP1BSBGB
¡$ QPSNJOVUPT BUÏRVF BPFTQF
TFOGPSNF&TQBMIFPDIBOUJMMZFEFDPSF [FSBDBMEB GFSWBUPEPTPTJOHSFEJFOUFTQPS
UBSVNQBMJUP FTUFTBJBTFDP
DPNBTGSVUBT NJOVUPT%FDPSFPCPMPDPNNPSBOHPT
JOUFJSPTFSBTQBTEFDIPDPMBUF-FWFPËHF
MBEFJSBQPSIPSBT
*Bolo Gelado de Coco

1PS'ÈCZP"SDBOKP
3FOEJNFOUPQPSÎÜFT
5FNQPEFQSFQBSPIPSBT
tPWPT
tDPQPT BNFSJDBOPT
EFBÎÞDBS
tDPQPT BNFSJDBOPT
EFGBSJOIBEFUSJHP
tDPQP BNFSJDBOP
EFMFJUF
tDPMIFS EFTPQB
EFGFSNFOUPFNQØ
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
*Bolo Gelado de Laranja

1PS4BOESB1PSUP
3FOEJNFOUPQPSÎÜFT
Embrulhado 5FNQPEFQSFQBSPNJOVUPT
3FOEJNFOUPQPSÎÜFT
5FNQPEFQSFQBSPIPSB
tPWPT
tFYÓDBSB EFDIÈ
EFBÎÞDBS
tFYÓDBSB EFDIÈ
EFGBSJOIB
EFUSJHP
Bolo Gelado Crocante tYÓDBSB EFDIÈ

EFDIPDPMBUFFNQØ
tYÓDBSB EFDIÈ
EFÈHVBRVFOUF
1PS'ÈCZP"SDBOKP tDPMIFSFT EFTPQB
EFØMFP
tDPMIFS EFDIÈ
EFCJDBSCPOBUP
3FOEJNFOUPFQPSÎÜFT EFTØEJP
(SBVEFEJmDVMEBEFNÏEJP t.BSHBSJOBFGBSJOIBEFUSJHP QBSB
5FNQPEFQSFQBSPIPSBTFNJOVUPT VOUBSFQPMWJMIBS
Ingredientes Ingredientes da Calda

tHEFCJTDPJUPTUJQP tFYÓDBSB EFDIÈ
EFÈHVB
JOHMÐTFTNJHBMIBEPT tYÓDBSB EFDIÈ
EFBÎÞDBS
tEFYÓDBSB EFDIÈ
EFMJDPSEFMBSBOKB tYÓDBSB EFDIÈ
EFDIPDPMBUFFNQØ
tEFYÓDBSB EFDIÈ
EFBÎÞDBS
tYÓDBSB EFDIÈ
EFOP[FTQJDBEBT Ingredientes do Recheio
tMJUSPTEFTPSWFUFTBCPSDSFNF tHEFEPDFEFMFJUF
PVCBVOJMIB t6WBTQBTTBTBHPTUP
tHEFDPCFSUVSBEFDIPDPMBUFNFJP
BNBSHPQJDBEP Preparo
t.BOUFJHB QBSBVOUBS
'BÎBBNBTTB CBUFOEPOBCBUFEFJSBPT
60
tDPMIFSFT EFTPQB
EFBÎÞDBS Bolo Holandês tYÓDBSB EFDIÈ
EFBNFJYBT
TFDBTQJDBEBT
tDPMIFS EFTPQB
EFNBSHBSJOB 1PS$P[JOIB&ODBOUBEB tYÓDBSB EFDIÈ
EFGSVUBTDSJTUBMJ[BEBT
tDPMIFS EFTPQB
EFØMFPEFNJMIP tYÓDBSB EFDIÈ
EFVWBTQBTTBTCSBODBT
tPWP 3FOEJNFOUPQPSÎÜFT tHEFDFSFKBTQJDBEBT
tDPMIFS EFDIÈ
EFSBTQBTEFMBSBOKB (SBVEFEJmDVMEBEFGÈDJM tDPMIFS EFTPQB
EFDBTDBEFMBSBOKBSBMBEB
t4VDPEFMBSBOKBT 5FNQPEFQSFQBSPIPSBT tDPMIFS EFTPQB
EFDBTDBEFMJNÍPSBMBEB
tDPMIFSFT EFTPQB
EFÈHVB tQJUBEBEFOP[NPTDBEB
tYÓDBSB EFDIÈ
EFGBSJOIBEFUSJHP Ingredientes tHEFNBOUFJHB
tDPMIFS EFTPQB
SBTBEFBNJEPEF tSFDFJUBEFNBTTBEFQÍPEFMØCSBODB t'BMTPGPOEBOUBHPTUP QBSBEFDPSBS
NJMIP tSFDFJUBEFNBTTBEFQÍPEFMØEF t'PMIBTEFIPSUFMÍBHPTUP QBSBEFDPSBS
tDPMIFS EFDIÈ
EFGFSNFOUPFNQØ DIPDPMBUF t.BSHBSJOB QBSBVOUBS
tYÓDBSB EFDIÈ
EFDBMEPEFMBSBOKBBEP tMJUSPEFDIBOUJMMZ t'BSJOIBEFUSJHP QBSBQPMWJMIBS
ÎBEPDPNBÎÞDBSBHPTUP QBSBDPCFSUVSB
tDPMIFS EFTPQB
EFQØQBSBTPSWFUF Ingredientes do Falso Fondant
Preparo TBCPSDSFNFIPMBOEÐT tHEFBÎÞDBSEFDPOGFJUFJSP
.JTUVSFPTVDPEFMBSBOKBDPNBÈHVB B tEFYÓDBSB EFDIÈ
EFMFJUFGFSWFOEP
GBSJOIBEFUSJHP PBNJEPEFNJMIPFP Ingredientes da Cobertura tDPMIFS EFDIÈ
EFNBOUFJHBTFNTBM
GFSNFOUP#BUBBNBTTBBEJDJPOBOEPPT tHEFDIPDPMBUFBPMFJUF tDPMIFS EFDIÈ
EFFTTÐODJBEFMBSBOKB
JOHSFEJFOUFTQFMBPSEFNJOEJDBEB TFO tHEFDIPDPMBUFNFJPBNBSHP
EP RVF B GBSJOIB F P GFSNFOUP EFWFN tHEFDSFNFEFMFJUFTFNTPSP Preparo
TFS QFOFJSBEPT KVOUPT "TTF FN GPSOP tDPMIFS EFTPQB
EFNBSHBSJOB .JTUVSFUPEPTPTJOHSFEJFOUFTTFDPT QF
NPEFSBEP FNGPSNBEFBSPSFNPWÓWFM tNMEFMJDPSEFDBDBV OFJSBOEPPTEVBTWF[FTF FOUÍP KVOUFB
CFNVOUBEB"TTJNRVFFTUJWFSBTTBEP NBOUFJHB$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
*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"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
*Bolo Licoroso de Coco

1PS'JMPNFOB1ÏDPSB
Bolo Maravilha tNMEFMJDPSEFGSVUBTTJMWFTUSFT
tYÓDBSB EFDIÈ
EFDIBOUJMMZ
3FOEJNFOUPQPSÎÜFT
de Morango tHEFNPSBOHPTMBWBEPTFQJDBEPT
1PS+VSBOEZS"ĉPOTP
5FNQPEFQSFQBSPIPSB Preparo
3FOEJNFOUPQPSÎÜFT 'BÎB B NBTTB EJTTPMWFOEP B HFMBUJOB OB
Ingredientes ÈHVBFSFTFSWF#BUBOBCBUFEFJSBPTPWPT
tYÓDBSB EFDIÈ
EFNBSHBSJOB DPN P BÎÞDBS QPS DFSDB EF NJOVUPT
tYÓDBSB EFDIÈ
EFBÎÞDBS +VOUFPTEFNBJTJOHSFEJFOUFTFCBUBSBQJ
tHFNBTFDMBSBT EBNFOUF $PMPRVF B NBTTB FN BTTBEFJ
tYÓDBSB EFDIÈ
EFBNJEPEFNJMIP SB VOUBEB F FOGBSJOIBEB F MFWF BP GPSOP
tPWPT
tYÓDBSBT EFDIÈ
EFGBSJOIBEFUSJHP QBSBBTTBSB$QPSNJOVUPT1BSB
tDPMIFS EFTPQB
EFGFSNFOUPFNQØ tFYÓDBSBT EFDIÈ
EFBÎÞDBS
P DSFNF EF NPSBOHPT DPNQPOIB VNB
tYÓDBSB EFDIÈ
EFMFJUF tFYÓDBSB EFDIÈ
EFGBSJOIBEFUSJHP
DBMEB HSPTTB DPN B ÈHVB F P BÎÞDBS F
tYÓDBSB EFDIÈ
EFDPDPSBMBEP tFOWFMPQFEFHFMBUJOBFNQØTBCPS
EFJYF BNPSOBS ® QBSUF NJTUVSF P MFJUF
tYÓDBSB EFDIÈ
EFWJOIPMJDPSPTP NPSBOHP
BTHFNBTFPQØQBSBQVEJN"DSFTDFOUF
t.BSHBSJOBFGBSJOIBEFUSJHP QBSBVOUBS
tYÓDBSB EFDIÈ
EFÈHVB BNJTUVSBËDBMEBNPSOBFWPMUFBPGPHP
tDPMIFS EFTPQB
EFGFSNFOUPFNQØ NFYFOEP TFNQSF BUÏ FOHSPTTBS 2VBOEP
Preparo FTUJWFSUPUBMNFOUFGSJP NJTUVSFPTEFNBJT
#BUBBNBSHBSJOBDPNPBÎÞDBSFBTHF Ingredientes do Creme de Morango JOHSFEJFOUFTFFNQSFHVFOBNPOUBHFNEP
NBT BUÏ PCUFS VNB NJTUVSB DSFNPTB tHEFBÎÞDBSHSBOVMBEP CPMP.POUFPCPMPFNBSPSFEPOEPEF
+VOUF P BNJEP EF NJMIP B GBSJOIB F P tDPQP UJQPSFRVFJKÍP
EFÈHVB DNEFEJÉNFUSP JOJDJBOEPDPNVNBDB
GFSNFOUP QBTTBEPT QFMB QFOFJSB BMUF tDPQPT UJQPSFRVFJKÍP
EFMFJUF NBEBEFNBTTBSFHBEBDPNPMJDPS$VCSB
SBOEPPT DPN P MFJUF "EJDJPOF P DPDP tHFNBTQBTTBEBTQFMBQFOFJSB DPNDIBOUJMMZ BHSFHVFPTNPSBOHPTQJDB
SBMBEP F P WJOIP NJTUVSF CFN F QPS tDPMIFS EFTPQB
EFBNJEPEFNJMIP EPTFBNFUBEFEPDSFNF7PMUFDPNPV
ÞMUJNP KVOUFBTDMBSBTFNOFWF NFYFO tFOWFMPQFEFQØQBSBQVEJN USBDBNBEBEFNBTTBSFHBEBDPNMJDPSF
EPEFMJDBEBNFOUF%FTQFKFBNBTTBFN TBCPSNPSBOHP TVDFTTJWBNFOUF BDSFTDFOUFPDIBOUJMMZ PT
VNBGPSNBVOUBEBFFOGBSJOIBEBFMFWF NPSBOHPT F P SFTUBOUF EP DSFNF -FWF Ë
BPGPSOPNÏEJPBUÏEPVSBS Ingredientes da Montagem HFMBEFJSBQPSIPSBTFEFDPSFBHPTUP
62
Bolo Mármore tDPMIFSFT EFTPQB
EFBÎÞDBS
tMBUBEFQÐTTFHPFNDBMEB tDPQPT BNFSJDBOPT
EFÈHVB
1PS'JMPNFOB1ÏDPSB t$FSFKBTFNDBMEBBHPTUP tDPQP BNFSJDBOP
EFBÎÞDBS
tNPSBOHPT
3FOEJNFOUPQPSÎÜFT
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 $PSUF B NBTTB
tYÓDBSB EFDIÈ
EFMFJUFNPSOP VNB GPSNB SFEPOEB QBSB CPMP DPMPRVF B CÈTJDB EF QÍPEFMØ BP NFJP VNFEFÎB
tYÓDBSBT EFDIÈ
EFGBSJOIBEFUSJHP NBTTBFMFWFBPGPSOPQBSBBTTBS FNGPSOP BQBSUFJOGFSJPSDPNBDBMEBFDPMPRVFP
tDPMIFSFT EFTPQB
EFDIPDPMBUFFNQØ QSFBRVFDJEPBUÏEPVSBS%FTFOGPSNF EFJYF NBSTINBMMPX QPS DJNB "HSFHVF BJOEB
tDPMIFS EFTPQB
EFGFSNFOUPFNQØ FTGSJBSFDPSUFPCPMPBPNFJP DPNQPOEP PTNPSBOHPTQJDBEPTFGFDIFDPNBPVUSB
EPJT EJTDPT 3FTFSWF 1SFQBSF PT TVTQJSPT QBSUFEPCPMP5PSOFBVNFEFDFSBNBTTB
Preparo DPMPDBOEP FN VNB QBOFMB BT DMBSBT DPN DPNBDBMEB DVCSBDPNNBSTINBMMPXF
#BUBBTHFNBTDPNBNBSHBSJOBFPBÎÞDBS PBÎÞDBSFMFWFBPGPHPBUÏBNPMFDFS&N EFDPSF DPN BT DPCFSUVSBT QBSB TPSWFUF
"DSFTDFOUFPMFJUF BMUFSOBOEPDPNBGBSJ TFHVJEB CBUBOBCBUFEFJSBQPSNJOVUPT .FTDMFQVYBOEPDPNVNHBSGP
OIB FNJTUVSFCFN3FTFSWF#BUBBTDMB FDPMPRVFBNJTUVSBFNVNTBDPEFDPO
*Bolo Mesclado
SBTFNOFWFFBDSFTDFOUFPGFSNFOUPFN GFJUBS'BÎBEJTDPTTPCSFQBQFMNBOUFJHBF
QØ NFYFOEP DPN NPWJNFOUPT EF CBJYP MFWFPTQBSBBTTBSDPNBQPSUBEPGPSOPFO
QBSB DJNB %FQPJT JODPSQPSF BT DMBSBT Ë USFBCFSUB DPMPDBOEPVNQSFHBEPSEFSPV
NBTTB NJTUVSFEFMJDBEBNFOUFFEJWJEBFN QBTOBQPOUBEPGPSOP QBSBRVFPTVTQJSP
QBSUFT"DSFTDFOUFPDIPDPMBUFFNVNB OÍPNVSDIFEFQPJTEFGSJP3FTFSWF#BUBP
EBTQBSUFT NFYBFSFTFSWF&NVNBGPSNB
VOUBEB F FOGBSJOIBEB BMUFSOF DBNBEBT
DSFNFEFMFJUFDPNPBÎÞDBSBUÏPCUFSQPO
UP EF DIBOUJMMZ F QBTTF QBSB B NPOUBHFN com Café
EBTEVBTNBTTBT3FQJUBPQSPDFEJNFOUP "TTJN DPMPRVFFNVNQSBUPQBSBCPMPPT 1PS'ÈCZP"SDBOKP
BUÏPmOBM1PSmN BTTFPCPMPFNGPSOP EJTDPTEFCPMP PDIBOUJMMZ PEJTDPEFTVT 3FOEJNFOUPBQPSÎÜFT
NÏEJPFQSFBRVFDJEPBUÏRVF BPFTQFUBS QJSP PQÐTTFHPQJDBEPFBTDFSFKBT5PSOFB (SBVEFEJmDVMEBEFNÏEJP
VNQBMJUP PNFTNPTBJBTFDP DPMPDBSDIBOUJMMZFBMUFSOFBTDBNBEBT TFO 5FNQPEFQSFQBSPIPSB
EPBÞMUJNBVNEJTDPEFCPMP%FDPSFDPN
*Bolo Merengue de
DIBOUJMMZFGSVUBTBHPTUPFMFWFËHFMBEFJSB
tFYÓDBSBT EFDIÈ
EFGBSJOIBEF
*Bolo Mesclado
USJHPQFOFJSBEB
tDPMIFSFT EFTPQB
EFGFSNFOUPFNQØ
tEFYÓDBSB EFDIÈ
EFNBOUFJHB
tFEFYÓDBSB EFDIÈ
EFBÎÞDBS
Frutas com Chantilly tPWPT
1PS3PTF"SUFF$SJBÎÜFT 1PS"OB1BVMB(.BSUJOT tFEFYÓDBSB EFDIÈ
EFMFJUF
tDPMIFS EFTPQB
EFDBGÏFNQØTPMÞWFM
3FOEJNFOUPQPSÎÜFT 3FOEJNFOUPQPSÎÜFT tFDPMIFS EFTPQB
EFDIPDPMBUF
(SBVEFEJmDVMEBEFGÈDJM (SBVEFEJmDVMEBEFGÈDJM FNQØ
5FNQPEFQSFQBSPIPSBFNJOVUPT 5FNQPEFQSFQBSPIPSB tDPMIFS EFTPQB
EFÈHVB
Ingredientes da Massa Ingredientes Ingredientes do Recheio

tPWPT tSFDFJUBEF1ÍPEF-Ø#ÈTJDP tHEFNBOUFJHBTFNTBM
tDPMIFSFT EFTPQB
EFGBSJOIBEFUSJHP tHEFNPSBOHPTMBWBEPTF tHFNBT
tDPMIFSFT EFTPQB
EFBÎÞDBS TFNDBCJOIPT tYÓDBSBT EFDIÈ
EFBÎÞDBSSFmOBEP
tDPMIFS EFDBGÏ
EFFNVMTJmDBOUF t$PCFSUVSBQBSBTPSWFUFOPTTBCPSFT tMBUBEFMFJUFDPOEFOTBEP
DIPDPMBUFFNPSBOHPBHPTUP t(PUBTEFFTTÐODJBEFCBVOJMIB
Ingredientes do Suspiro tSFDFJUBEFNBSTINBMMPXEFMFJUF
tDPQP BNFSJDBOP
EFDMBSBT Preparo
tHEFBÎÞDBS Ingredientes do Marshmallow de Leite .JTUVSF B GBSJOIB F P GFSNFOUP #BUB B
tDPQP BNFSJDBOP
EFMFJUFHFMBEP NBOUFJHBFBEJDJPOFPBÎÞDBSBPTQPVDPT
Demais Ingredientes tDPQP BNFSJDBOP
EFBÎÞDBS CBUFOEPTFNQSF+VOUFPTPWPTVNBVN
tHEFDSFNFEFMFJUFGSFTDP tDPMIFS EFTPQB
EFFNVMTJmDBOUF NJTUVSBOEPCFN"DSFTDFOUFPMFJUFBMUFS
63
BOLOS
OBEBNFOUF DPN B GBSJOIB F P GFSNFOUP FTGSJBS$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
*Bolo Mousse 5FNQPEFQSFQBSPIPSBT

Ingredientes
tSFDFJUBEFNBTTBEFQÍPEFMØCSBODP
tCBOBOBTOBOJDBTNBEVSBTQJDBEBT
1PS'ÈCZP"SDBOKP FNSPEFMBT
de Chocolate tYÓDBSB EFDIÈ
EFBÎÞDBS
3FOEJNFOUPQPSÎÜFT 1PS%BMWB;BOGPSMJO 5SFNEB"MFHSJB
tYÓDBSB EFDIÈ
EFÈHVB
(SBVEFEJmDVMEBEFNÏEJP Ingredientes do Recheio
5FNQPEFQSFQBSPIPSB 3FOEJNFOUPQPSÎÜFT tMBUBEFMFJUFDPOEFOTBEP
(SBVEFEJmDVMEBEFGÈDJM tMBUBEFDSFNFEFMFJUF
Ingredientes da Massa 5FNQPEFQSFQBSPIPSBTFNJOVUPT tFOWFMPQFEFHFMBUJOBFNQØ
tDPMIFSFT EFTPQB
EFNBOUFJHB TFNTBCPSFJODPMPS
tFYÓDBSB EFDIÈ
EFBÎÞDBS Ingredientes da Massa tYÓDBSB EFDIÈ
EFÈHVB
tPWPT tYÓDBSBT EFDIÈ
EFGBSJOIBEFUSJHP tHEFDIBOUJMMZ
tYÓDBSBT EFDIÈ
EFNBSHBSJOB Ingredientes da Cobertura
tDPMIFS EFDIÈ
EFTBM tYÓDBSB EFDIÈ
EFDIPDPMBUFFNQØ tHEFDIPDPMBUFNFJP
tDPMIFS EFTPQB
EFGFSNFOUPFNQØ tEFYÓDBSB EFDIÈ
EFBÎÞDBS BNBSHPEFSSFUJEP
tYÓDBSB EFDIÈ
EFDIPDPMBUFFNQØ tPWPT tHEFDSFNFEFMFJUF
tYÓDBSB EFDIÈ
EFMFJUF tDPMIFSFT EFTPQB
EFØMFP tDPMIFSFT EFTPQB
EFNFM
tDPMIFS EFTPQB
EFGFSNFOUPFNQØ
Ingredientes do Recheio e Cobertura Preparo
tMBUBTEFDSFNFEFMFJUFDPNTPSP Ingredientes da Mousse 'BÎBVNEPDFDPNBTCBOBOBT PBÎÞDBS
tHEFDPCFSUVSBEFDIPDPMBUF tHEFDIPDPMBUFBPMFJUF F B ÈHVB NFYFOEP TFNQSF BUÏ PCUFS B
NFJPBNBSHP tHEFDIPDPMBUFNFJPBNBSHP DPOTJTUÐODJBEFTFKBEB1BSBPSFDIFJP IJ
tDMBSBTFNOFWF tMBUBEFDSFNFEFMFJUFTFNTPSP ESBUF B HFMBUJOB OB ÈHVB F EJTTPMWBB OP
tDPMIFSFT EFTPQB
EFDIBOUJMMZBEPÎBEP NJDSPPOEBTPVFNCBOIPNBSJB1BTTF
BHPTUP QBSBPMJRVJEJmDBEPS KVOUFPDSFNFEFMFJ
Preparo UF PMFJUFDPOEFOTBEP PEPDFEFCBOBOB
*OJDJFGB[FOEPBNBTTB KVOUBOEPBNBO Demais Ingredientes FCBUBQPSNJOVUPT%FTQFKFBNJTUVSB
UFJHB PBÎÞDBSFBTHFNBT#BUBBUÏPCUFS tHEFDIPDPMBUFBPMFJUFEFSSFUJEP FN VNB UJHFMB F BDSFTDFOUF P DIBOUJMMZ
VNDSFNFFTCSBORVJÎBEP1FOFJSFBGBSJ tHEFBNÐOEPBTTFNDBTDB EFMJDBEBNFOUF 1BSB GB[FS B DPCFSUVSB
OIBDPNPTBM PGFSNFOUPFPDIPDPMBUF EFSSFUB P DIPDPMBUF F NJTUVSF P DSFNF
"DSFTDFOUF B NBTTB CBUFOEP TFNQSF Preparo EFMFJUFFPNFM1BSUBQBSBBNPOUBHFN
BMUFSOBEPDPNPMFJUF+VOUFBNBTTB BT /PQSFQBSPEBNBTTB CBUBOBCBUFEFJSB EP CPMP DPMPDBOEP VNB GBUJB EF NBTTB
DMBSBTKÈCBUJEBTFNOFWFFNJTUVSFEFMJ PTPWPTDPNPBÎÞDBSBUÏmDBSDSFNPTP CSBODBOPGVOEPEPBSP%FTQFKFBNPVT
DBEBNFOUF%FTQFKFBNJTUVSBFNVNB &N TFHVJEB KVOUF PT EFNBJT JOHSFEJFO TF EF CBOBOB MFWF QBSB B HFMBEFJSB QPS
GPSNB F MFWF BP GPSOP QSFBRVFDJEP B UFTF QPSÞMUJNP PGFSNFOUP-FWFQBSB IPSBT F DPMPRVF B DPCFSUVSB MFWBOEP
$ QPS NJOVUPT 3FUJSF EP GPSOP BTTBSFNGPSNBSFEPOEB FNGPSOPQSFB QBSBHFMBSQPSNBJTIPSB%FDPSFDPN
FTQFSFBNPSOBSFEFTFOGPSNF EFJYBOEP RVFDJEP1BSBBNPVTTF EFSSFUBPDIPDP SBTQBTEFDIPDPMBUFFGBUJBTEFCBOBOB
64
Bolo Mousse Bolo Mousse Bolo Mousse
de Curau de Limão de Maracujá
1PS+VSBOEZS"ĉPOTP 1PS&MBJOF1JHJOJ 1PS.BSJB$BSOFMØ[
&TDPMB"OHBUVSBNB
(SBVEFEJmDVMEBEFGÈDJM (SBVEFEJmDVMEBEFGÈDJM 3FOEJNFOUPQPSÎÜFT
5FNQPEFQSFQBSPNJOVUPT 5FNQPEFQSFQBSPIPSBT (SBVEFEJmDVMEBEFGÈDJM
Ingredientes do Pão-de-Ló Ingredientes
tPWPT Ingredientes do Recheio
tSFDFJUBEFNBTTBEFQÍPEFMØ
tDPMIFSFT EFTPQB
EFBÎÞDBS tSFDFJUBEF.BTTB#ÈTJDBQBSB#PMP
tDPMIFSFT EFTPQB
EFGBSJOIBEFUSJHP tMBUBEFMFJUFDPOEFOTBEP
Ingredientes da Mousse de Curau tHEFDSFNFEFMFJUF
tMBUBEFNJMIPFNDPOTFSWB t4VDPEFMJNÜFT
tFOWFMPQFEFHFMBUJOBFNQØTFN tYÓDBSB EFDIÈ
EFTVDPEF
tYÓDBSB EFDIÈ
EFMFJUF NBSBDVKÈDPODFOUSBEP
tDPMIFS EFTPCSFNFTB
EFQØQBSB TBCPSFJODPMPSEJTTPMWJEBFNÈHVB
tFOWFMPQFEFHFMBUJOBFNQØ
TPSWFUFTBCPSNJMIP tYÓDBSB EFDIÈ
EFDIBOUJMMZ
TFNTBCPSFJODPMPS
tMBUBEFMFJUFDPOEFOTBEP tYÓDBSB EFDIÈ
EFÈHVB QBSBIJ
tDPMIFS EFTPQB
EFGBSJOIBEFUSJHP Preparo
ESBUBSBHFMBUJOB
tYÓDBSBT EFDIÈ
EFDIBOUJMMZ #BUBPMFJUFDPOEFOTBEP PDSFNFEFMFJUF
tEFMJUSPEFDIBOUJMMZ
FPTVDPEFMJNÍPOPMJRVJEJmDBEPSQPS
Preparo NJOVUPT&NTFHVJEB BDSFTDFOUFBHFMB Ingredientes da Cobertura
1BSBBNBTTB CBUBPTPWPTDPNPBÎÞDBS UJOB F CBUB SBQJEBNFOUF %FTMJHVF B CB tHEFDIPDPMBUFNFJPBNBSHP
QPSNJOVUPT%FQPJT NJTUVSFBGBSJOIB UFEFJSBFNJTUVSFPDIBOUJMMZ/BNPOUB tMBUBEFDSFNFEFMFJUF
EFMJDBEBNFOUF F MFWF QBSB BTTBS FN GPS HFNEPCPMP BMUFSOFDBNBEBTEFNBTTB t$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$BSOFMØ[ &TDPMB
"OHBUVSBNB
3FOEJNFOUPQPSÎÜFT
5FNQPEFQSFQBSPIPSB
'PUP4IVUUFSTUPDL
Ingredientes
tSFDFJUBEF.BTTB#ÈTJDBQBSB#PMP
tMBUBEFQÐTTFHPTFNDBMEBFTDPSSJEPT
FDPSUBEPT
65
BOLOS
tMBUBEFMFJUFDPOEFOTBEP MJNÍP BTDBTDBTEFMJNÍPFBTOP[FTF EF MFWBOEPBPGPSOPNJDSPPOEBTOBQPUÐO
tFOWFMPQFTEFHFMBUJOBFNQØ QPJT KVOUFPTQFEBÎPTEFQÐSB NFYFOEP DJB NÏEJB
QPS NJOVUPT 3FUJSF F
TFNTBCPSFJODPMPS QBSBRVFBNBTTBmRVFIPNPHÐOFB&N BDSFTDFOUFBNBOUFJHB.FYBCFNBUÏm
tYÓDBSB EFDIÈ
EFÈHVB QBSBIJESBUBS TFHVJEB DPMPRVFBNBTTBFNGPSNBVO DBSVOJGPSNFFSFTFSWF.POUFPCPMP EJ
BHFMBUJOB
UBEBFGPSSBEBDPNQBQFMNBOUFJHBFMFWF WJEJOEPBNBTTBFNDBNBEBT$PMPRVF
tYÓDBSBT EFDIÈ
EFDIBOUJMMZ QBSBBTTBSFNGPSOPQSFBRVFDJEPEVSBOUF VNB EFMBT FN VNB USBWFTTB FTQBMIF VN
IPSBFNJOVUPT3FUJSFEPGPSOP EF QPVDPEFSFDIFJPFSFQJUBBPQFSBÎÍPWF
Preparo TFOGPSNFFTJSWB [FT$VCSBUPEPPCPMPDPNPSFTUBOUFEP
#BUB OP MJRVJEJmDBEPS P QÐTTFHP DPN DSFNF F EFDPSF DPN GSVUBT DSJTUBMJ[BEBT
*Bolo Natalino
P MFJUF DPOEFOTBEP F BEJDJPOF B HFMBUJ PVDFSFKBTFNDBMEBFTDPSSJEBT
OBIJESBUBEBFNCBOIPNBSJB CBUFOEP
*Bolo Negro
CFN*ODPSQPSFPDIBOUJMMZFMFWFËHF
MBEFJSB /B NPOUBHFN EP CPMP BMUFSOF
DBNBEBT EF NBTTB F SFDIFJP %FDPSF B
HPTUPFTJSWB
de Micro-ondas
*Bolo Napolitano
1PS'ÈCZP"SDBOKP 1PS3POBMEP3PTTJ
3FOEJNFOUPQPSÎÜFT
3FOEJNFOUPQPSÎÜFT (SBVEFEJmDVMEBEFGÈDJM
Ingredientes
de Pêra Ingredientes da Massa tYÓDBSBT EFDIÈ
EFBÎÞDBS
tPWPT
e Nozes tYÓDBSB EFDIÈ
EFBÎÞDBS
tPWPTNÏEJPT
tDPMIFSFT EFTPQB
EFNBSHBSJOB
1PS*WFUF'FJUPTB tEFYÓDBSB EFDIÈ
EFNBOUFJHBTFN tYÓDBSB EFDIÈ
EFGBSJOIBEFUSJHP
QBSB$VMJOÈSJB1BTTPB1BTTP
TBMEFSSFUJEB tYÓDBSB EFDIÈ
EFGBSJOIBEFTPKB
tYÓDBSB EFDIÈ
EFGBSJOIBEFUSJHP tEFYÓDBSB EFDIÈ
EFMFJUF
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
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
3FOEJNFOUPQPSÎÜFT
Ingredientes
tHEFNBOUFJHB
tPWPT
tYÓDBSBT EFDIÈ
EFBÎÞDBS
tYÓDBSBT EFDIÈ
EFGBSJOIBEFUSJHP
tYÓDBSB EFDIÈ
EFGBSJOIBMÈDUFB
tYÓDBSB EFDIÈ
EFBWFJBFNnPDPT
tYÓDBSB EFDIÈ
EFMFJUF
tCBOBOBTBNBTTBEBT
tDPMIFS EFTPQB
EFGFSNFOUPFNQØ
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 Queijadinha Bolo Pascal Preparo

$PMPRVFOBCBUFEFJSBBNBOUFJHBFPBÎÞDBS
1PS3PTF"SUFF$SJBÎÜFT de Chocolate FCBUBBUÏGPSNBSVNDSFNF"DSFTDFOUFPT
PWPT VN B VN CBUFOEP TFNQSF +VOUF B
1PS.BSHBSJEB/VOFT#FOUP GBSJOIBDPNPGFSNFOUPBPTQPVDPT BMUFS
3FOEJNFOUPQPSÎÜFT OBOEPDPNPMFJUFFPDPOIBRVF%FTMJHVF
(SBVEFEJmDVMEBEFGÈDJM 3FOEJNFOUPQPSÎÜFT BCBUFEFJSBFBEJDJPOFPDIPDPMBUFFPNBS
5FNQPEFQSFQBSPNJOVUPT (SBVEFEJmDVMEBEFGÈDJM SPN HMBDÐ NJTUVSBOEP CFN +VOUF P GFS
5FNQPEFQSFQBSPNJOVUPT NFOUP NFYBFDPMPRVFBNBTTBFNBTTB
Ingredientes EFJSBSFEPOEBVOUBEBFFOGBSJOIBEB-FWF
tMBUBEFMFJUFDPOEFOTBEP Ingredientes BPGPSOPNÏEJPQPSBQSPYJNBEBNFOUF
tPWPT tHEFNBOUFJHBTFNTBM NJOVUPT %FQPJT EF EFTFOGPSNBEP F GSJP
tHEFDPDPSBMBEP tYÓDBSBT EFDIÈ
EFBÎÞDBS QPMWJMIF BÎÞDBS EF DPOGFJUFJSP PV SFHVF
tHEFNBOUFJHBPVNBSHBSJOB tPWPT DPNVNBDBMEBEFDIPDPMBUF
t2VFJKPQBSNFTÍPSBMBEPBHPTUP tYÓDBSBT EFDIÈ
EFGBSJOIBEFUSJHP
*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
5FNQPEFQSFQBSPIPSBFNJOVUPT tMBSBOKBTGVSBEBT Bolo Rápido
tYÓDBSBT EFDIÈ
EFBÎÞDBS
EFDPOGFJUFJSP de Chocolate
tPWPT tYÓDBSBT EFDIÈ
EFGBSJOIBEFUSJHP 1PS.BSHBSJEB/VOFT#FOUP
tYÓDBSBT EFDIÈ
EFGBSJOIBEFUSJHP tDPMIFS EFDIÈ
EFGFSNFOUPFNQØ
tYÓDBSBT EFDIÈ
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 $P[JOIF FN GPHP CSBOEP QPS tYÓDBSBT EFDIÈ
EFBÎÞDBS
Ingredientes do Recheio DFSDBEFNJOVUPTPVBUÏDPNFÎBSFNB tYÓDBSBT EFDIÈ
EFGBSJOIBEFUSJHP
BNBDJBS3FUJSFEPGPHP EFJYFBTFTGSJBS tDPMIFS EFTPQB
EFGFSNFOUPFNQØ
e da Cobertura
DPSUFBTFNSPEFMBTFSFUJSFBTTFNFOUFT t.BSHBSJOBFGBSJOIBEFUSJHP QBSB
%JTTPMWBPBÎÞDBSEFDPOGFJUFJSPOBÈHVB VOUBSFQPMWJMIBS
TFNTBCPSFJODPMPS
tDPMIFSFT EFTPQB
EFÈHVB EPDP[JNFOUPEBTMBSBOKBTFGFSWBBNJT
UVSBQPSDFSDBEFNJOVUPTPVBUÏPCUFS Ingredientes da Calda
VNBDBMEB$P[JOIFBTSPEFMBTEFMBSBOKB tYÓDBSB EFDIÈ
EFMFJUF
tYÓDBSB EFDIÈ
EFTVDPEFMJNÍP
OFTTBDBMEBQPSDFSDBEFNJOVUPTPV tYÓDBSB EFDIÈ
EFBÎÞDBS
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$QBSBBTTBS&ORVBOUPJTTP
NJOVUPT1BSBBDBMEB MFWFBPGPHPUPEPTPT QSFQBSFBDBMEB MFWBOEPUPEPTPTJOHSF
JOHSFEJFOUFTFEFJYFGFSWFSBUÏPCUFSPQPO EBT QPS DJNB FTDPSSFOEP P FYDFTTP EF
DBMEB1PMWJMIFBTBNÐOEPBTFMFWFPCPMP EJFOUFTBPGPHPQPSNJOVUPT%FQPJT
UPEFDBMEB'BÎBPSFDIFJP NJTUVSBOEPP EF BTTBEP F GSJP EFTFOGPSNF P CPMP F
MFJUFDPOEFOTBEPDPNMJNÍPFSFTFSWBOEP BPGPSOPQPSBMHVOTNJOVUPTQBSBTFDBS
BTSPEFMBTEFMBSBOKB4JSWBGSJP EFTQFKFBDBMEBQPSDJNB
#BUBPDSFNFEFMFJUFDPNPBÎÞDBSFBHF
MBUJOBEJMVÓEBBUÏPCUFSPQPOUPEFDIBOUJMMZ
"DSFTDFOUF FOUÍP BPTQPVDPT PDSFNFEF
MJNÍP6NFEFÎBPCPMPDPNBDBMEBFQSF
FODIBPPSJGÓDJPEBNBTTBDPNPSFDIFJP
DPCSJOEP UBNCÏN P CPMP DPN P SFDIFJP
'BÎBQJDPTQBSBEFDPSBS VTBOEPBTDPTUBT
EBDPMIFS FMFWFËHFMBEFJSBQPSIPSBT
*Bolo Polonês
1PS'ÈCZP"SDBOKP
'PUP4IVUUFSTUPDL
3FOEJNFOUPQPSÎÜFT
68
Preparo
Bolo Real
'PUP4IVUUFSTUPDL
.JTUVSF CFN UPEPT PT JOHSFEJFOUFT
1PS.BSHBSJEB/VOFT#FOUP FYDFUP BT DMBSBT "DSFTDFOUF FOUÍP
BT DMBSBT F NJTUVSF CFN &N TFHVJEB
3FOEJNFOUPQFEBÎPT DPMPRVF B NJTUVSB FN VNB BTTBEFJSB
(SBVEFEJmDVMEBEFGÈDJM DPNGVSPDFOUSBMVOUBEBFBTTFPCPMP
5FNQPEFQSFQBSPNJOVUPT BUÏ RVF FTUFKB EPVSBEP QPS DFSDB EF
NJOVUPT
Ingredientes
*Bolo Rocambole
tYÓDBSB EFDIÈ
EFNBSHBSJOBTFNTBM
tYÓDBSB EFDIÈ
EFBÎÞDBS
tPWPT
tNBÎÍSBMBEB
tDPMIFS EFDIÈ
EFDBOFMBFNQØ
tYÓDBSB EFDIÈ
EFGBSJOIBEFUSJHP
tYÓDBSB EFDIÈ
EFBNJEPEFNJMIP de Mousse de
tDPMIFS EFTPQB
EFGFSNFOUPFNQØ
t.BSHBSJOBFGBSJOIBEFUSJHP QBSB Limão com Ricota
VOUBSFQPMWJMIBS
1PS$P[JOIB&ODBOUBEB
Preparo
#BUBBNBSHBSJOBDPNPBÎÞDBSFBTHF
3FOEJNFOUPQPSÎÜFT
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
*Bolo Rico Glaceado

tFYÓDBSBT EFDIÈ
EFGBSJOIBEFUSJHP
TFNTBCPSFJODPMPS tNMTVDPEFMBSBOKB
tHEFDIBOUJMMZ tDPMIFS EFTPQB
EFGFSNFOUPFNQØ
t3BTQBTEFMJNÍPBHPTUP tQJUBEBEFTBM
tYÓDBSB EFDIÈ
EFNFM tCBOBOBTOBOJDBTQJDBEBTFNSPEFMBT
1PS*WFUF'FJUPTB t.BSHBSJOBFGBSJOIBEFUSJHP QBSB
Ingredientes da Cobertura VOUBSFQPMWJMIBS
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 $PMPRVF TPCSF B
tDPMIFSFT EFTPQB
EFNFMBEP DPMPRVFPSPDBNCPMFFNVNQSBUPFEF NBTTB B DPCFSUVSB EF DBOFMB DPN UPEPT
tHFNBT DPSF DPN DPODIJOIBT GSJUBT DIBOUJMMZ F PTJOHSFEJFOUFTNJTUVSBEPT1PSmN MFWF
tDMBSBTFNOFWF DIPDPMBUFEFSSFUJEP PCPMPBPGPSOPBUÏRVFFTUFKBEPVSBEP
69
BOLOS
Bolo Simples
3FOEJNFOUPQPSÎÜFT
Ingredientes
tYÓDBSBT EFDIÈ
EFGBSJOIBEFUSJHP
tYÓDBSB EFDIÈ
EFBÎÞDBS
tDPMIFS EFTPQB
EFNBOUFJHB
tNMEFMFJUF
tPWPT
tDPMIFS EFTPQB
EFGFSNFOUPFNQØ
Preparo
EPS DPMPRVFBNBTTBFNBTTBEFJSBVOUBEB
FQPMWJMIBEBDPNGBSJOIBEFUSJHPFMFWFBP
GPSOPQSFBRVFDJEPB$QPSNJOV
UPT3FUJSFEPGPSOPFTJSWB%FTFOGPSNF
EFQPJTEFGSJPFEFDPSFBHPTUP
*Bolo Supremo
'PUP4IVUUFSTUPDL
de Morango Bolo Tropical Bolo Trufado
1PS&MBJOF1JHJOJ 1PS$P[JOIB&ODBOUBEB 1PS$BSMB&MPÓTB
3FOEJNFOUPQPSÎÜFT 3FOEJNFOUPQPSÎÜFT 3FOEJNFOUPQPSÎÜFT

(SBVEFEJmDVMEBEFGÈDJM (SBVEFEJmDVMEBEFGÈDJM (SBVEFEJmDVMEBEFGÈDJM
5FNQPEFQSFQBSPIPSBT 5FNQPEFQSFQBSPIPSBT 5FNQPEFQSFQBSPIPSBFNJOVUPT
Ingredientes Ingredientes Ingredientes da Massa

tSFDFJUBEF.BTTB#ÈTJDBEF1ÍPEF-Ø tSFDFJUBEF.BTTBEF1ÍPEF-Ø#SBODB tPWPs
tMBUBEFMFJUFDPOEFOTBEP tFYÓDBSB EFDIÈ
EFBÎÞDBS
tMBUBEFCFJKJOIPQSPOUP
tMBUBEFDSFNFEFMFJUFTFNTPSP tYÓDBSB EFDIÈ
EFMFJUF
tHEFDFSFKBTFNDBMEBQJDBEBT
tDPMIFSFT EFTPQB
EFNJTUVSBFNQØ tDPMIFS EFTPQB
EFNBSHBSJOB
tHEFQÐTTFHPFNDBMEBFTDPSSJEP
QBSBMFJUFTBCPSNPSBOHP tDPMIFS EFTPQB
EFFNVMTJmDBOUF
FQJDBEP
tDPMIFS EFTPQB
EFGBSJOIBEFUSJHP QBSBCPMP
tHEFBCBDBYJFNDBMEBFTDPSSJEP
EJTTPMWJEBFNÈHVB tYÓDBSBT EFDIÈ
EFGBSJOIBEFUSJHP
FQJDBEP tDPMIFS EFTPQB
EFGFSNFOUPFNQØ
tYÓDBSBT EFDIÈ
EFDIBOUJMMZ tMJUSPEFDIBOUJMMZ QBSBPSFDIFJP
FBDPCFSUVSB
Ingredientes da Trufa de Café
t.PSBOHPTJOUFJSPT QBSBEFDPSBS
tNMEFDSFNFEFMFJUF
Preparo tFOWFMPQFEFHFMBUJOBFNQØ
$PSUF B NBTTB EF QÍPEFMØ FN GBUJBT TFNTBCPSFJODPMPS
Preparo
RVBESBEBTDPNPBVYÓMJPEFVNDPSUBEPS tYÓDBSB EFDIÈ
EFÈHVB
-FWFBPGPHPPMFJUFDPOEFOTBEP PDSFNF
EF MFJUF P BDIPDPMBUBEP F B GBSJOIB NF 3FTFSWF1BSUBQBSBBNPOUBHFNEPCPMP tYÓDBSB EFDIÈ
EFMFJUF
YFOEP TFNQSF BUÏ FOHSPTTBS %FTMJHVF P CBUFOEPPDIBOUJMMZDPNPCFJKJOIPOBCBUF tDPMIFS EFTPQB
EFNBSHBSJOB
GPHP FTQFSF FTGSJBS F NJTUVSF P DIBOUJMMZ EFJSBQPSNJOVUPT%FTMJHVFBCBUFEFJSB tHEFDIPDPMBUFBPMFJUF
/B NPOUBHFN BMUFSOF DBNBEBT EF CPMP BDSFTDFOUFPSFTUBOUFEPTJOHSFEJFOUFTFSF tHEFDIPDPMBUFNFJPBNBSHP
DBMEB F SFDIFJP UFSNJOBOEP QFMB DBNBEB TFSWF&NTFHVJEB EJWJEBBTGBUJBTDPSUBEBT tDPMIFS EFTPQB
EFBSPNBQBSBDIP
EFCPMP%FDPSFDPNDIBOUJMMZFNPSBOHPT FNQBSUFT SFDIFJFFEFDPSFDPNDIBOUJMMZ DPMBUFTBCPSDBGÏ
JOUFJSPTFMFWFQBSBHFMBSQPSIPSBT GBUJBTEFBCBDBYJ QÐTTFHPFDFSFKBT Ingredientes da Cobertura
70
tMJUSPEFDIBOUJMMZ tDPMIFS EFTPQB
EFSVN NFOUF NJOVUPTPVBUÏEPVSBS%FJYF
tYÓDBSB EFDIÈ
EFBÎÞDBSEFDPOGFJUFJSP tDPMIFS EFDBGÏ
EFFTTÐODJBEFCBOBOB B SFDFJUB BJOEB NBJT EFMJDJPTB TFSWJOEP
tDPMIFSFT EFTPQB
EFBSPNBQBSB tDPMIFS EFTPQB
EFNFM P CSPXOJF DPN VNB EFMJDJPTB DBMEB EF
DIPDPMBUFTBCPSDBGÏ tNMEFDIBOUJMMZCBUJEP DIPDPMBUF 1BSB JTTP EFSSFUB H EF
DIPDPMBUFNFJPBNBSHPFNCBOIPNBSJB
Preparo Preparo FKVOUFDBJYBEFDSFNFEFMFJUF
#BUBBTDMBSBTFNOFWFFSFTFSWF#BUBBT 1BSB QSFQBSBS B NBTTB CBUB BT HFNBT
*Bolo-Pudim
HFNBT DPN P BÎÞDBS BUÏ mDBS CFN DSF DPNPBÎÞDBSFPØMFPBUÏRVFmRVFDMB
NPTPF EFQPJT BEJDJPOFBNBSHBSJOBFP SB$PMPRVFBTCBOBOBT BDBOFMBF FN
FNVMTJmDBOUFQBSBCPMP3FEV[BBWFMPDJ TFHVJEB B GBSJOIB EF SPTDB F DPOUJOVF
EBEF EB CBUFEFJSB F BDSFTDFOUF B GBSJOIB CBUFOEP"DSFTDFOUFPTBMFPGFSNFOUP
F P MFJUF BMUFSOBEBNFOUF %FQPJT NJTUV F QPS ÞMUJNP BT DMBSBT FN OFWF -FWF
SF EFMJDBEBNFOUF BT DMBSBT F P GFSNFOUP QBSB BTTBS FN GPSOP NÏEJP QPS NJ 1PS/JDF1PSUP
6OUFBGPSNBFMFWFQBSBBTTBSFNGPSOP OVUPT1BSBPSFDIFJP GBÎBVNEPDFDPN
QSFBRVFDJEP 1BSB P SFDIFJP EFSSFUB PT PT QSJNFJSPT JOHSFEJFOUFT F SFTFSWF 3FOEJNFOUPQPSÎÜFT
DIPDPMBUFTFSFTFSWF"RVFÎBPMFJUFDPN 1SFQBSF B USVGB NJTUVSBOEP UPEPT PT (SBVEFEJmDVMEBEFNÏEJP
BNBSHBSJOBFSFTFSWF)JESBUFBHFMBUJOB JOHSFEJFOUFT DPNFYDFÎÍPEPDIBOUJMMZ 5FNQPEFQSFQBSPIPSBFNJOVUPT
F BDSFTDFOUF P DSFNF EF MFJUF 'FJUP JTUP MFWBOEPFNCBOIPNBSJBPVBPNJDSP
NJTUVSFUVEPFBDSFTDFOUFPBSPNBEFDBGÏ POEBT.JTUVSFNVJUPCFNFBDSFTDFOUF Ingredientes da Massa
.JTUVSFCFN MFWFQBSBHFMBSFSFDIFJFP PEPDFEFCBOBOBKÈGSJP MFWBOEPËHFMB tDPMIFSFT EFTPQB
EFNBSHBSJOBTFN
CPMP 1BSUB FOUÍP QBSB B DPCFSUVSB CB EFJSBQPSNJOVUPT%FQPJT BDSFTDFO TBMFNUFNQFSBUVSBBNCJFOUF
UFOEPOBCBUFEFJSBFNWFMPDJEBEFNÏEJB UF P DIBOUJMMZ CBUJEP /B NPOUBHFN EP tYÓDBSB EFDIÈ
EFBÎÞDBS
PDIBOUJMMZDPNPBÎÞDBSQPSNJOVUPT CPMP BMUFSOFDBNBEBTEFNBTTB SFDIFJP tPWPT
%FQPJT BVNFOUFBWFMPDJEBEFFBDSFTDFO F DPCFSUVSB 'JOBMJ[F QFMB DBNBEB EF tYÓDBSB EFDIÈ
EFDIPDPMBUFFNQØ
UFPBSPNB CBUFOEPQPSNBJTNJOVUPT NBTTB EFDPSBOEPDPNDIBOUJMMZ tFYÓDBSB EFDIÈ
EFGBSJOIBEFUSJHP
%JTQPOIBTPCSFPCPMPFEFDPSFBHPTUP t YÓDBSB EF DIÈ
EF MFJUF JOUFHSBM FN
*Brownie Exclusivo
UFNQFSBUVSBBNCJFOUF
*
tDPMIFS EFTPQB
SBTBEFGFSNFOUPRVÓ
NJDPFNQØ
t$PDPSBMBEPGSFTDPBHPTUP QBSBEFDPSBS
Bolo Trufado 1PS.BSMFOF$BSEPTP Pudim

de Banana 3FOEJNFOUPQPSÎÜFT tNMEFMFJUFEFDPDP
1PS%BOJFMB3BNPT (SBVEFEJmDVMEBEFGÈDJM tPWPT
5FNQPEFQSFQBSPNJOVUPT tDPMIFS EFTPCSFNFTB
EFBNJEPEFNJMIP
3FOEJNFOUPQPSÎÜFT
(SBVEFEJmDVMEBEFNÏEJP Ingredientes Calda
5FNQPEFQSFQBSPIPSBFNJOVUPT tYÓDBSBT EFDIÈ
EFNBÎÍWFSEFDPN tYÓDBSB EFDIÈ
EFBÎÞDBS
DBTDBFSBMBEBHSPTTB tYÓDBSB EFDIÈ
EFÈHVB
Ingredientes da Massa tDPMIFS EFTPQB
EFTVNPEFMJNÍP
tCBOBOBTOBOJDBTNBEVSBT tPWPMJHFJSBNFOUFCBUJEP Preparo
tHFNBT tYÓDBSB EFDIÈ
EFBÎÞDBSNBTDBWP .BTTBo4FQBSFBTHFNBTFCBUBBTDMBSBT
tYÓDBSB EFDIÈ
EFØMFP tDPMIFSFT EFTPQB
DIFJBTEFNBOUFJHB FN OFWF 3FTFSWFBT #BUB OB CBUFEFJSB
tYÓDBSBT EFDIÈ
EFBÎÞDBS TFNTBMEFSSFUJEB QPS NJOVUPT FN WFMPDJEBEF NÏEJB B
tDPMIFS EFTPQB
EFDBOFMBFNQØ tDPMIFS EFDIÈ
EFFTTÐODJBEFCBVOJMIB NBSHBSJOB PBÎÞDBSFBTHFNBT®QBSUF
tYÓDBSBT EFDIÈ
EFGBSJOIBEFSPTDB tDPMIFS EFDIÈ
EFCJDBSCPOBUPEFTØEJP NJTUVSFPDIPDPMBUFDPNBGBSJOIBEFUSJ
tDMBSBTFNOFWF tYÓDBSB EFDIÈ
EFOP[FTQJDBEBT HP&OUÍP EJNJOVBBWFMPDJEBEFEPBQB
tQJUBEBEFTBM tYÓDBSB EFDIÈ
EFGBSJOIBEFUSJHP SFMIPFBEJDJPOF BMUFSOBEBNFOUF BNJT
tDPMIFS EFTPQB
EFGFSNFOUPFNQØ t.BSHBSJOB PTVmDJFOUF
QBSBVOUBS UVSBEBGBSJOIBEFUSJHPFPMFJUFBPDSFNF
EFHFNBT1PSÞMUJNP BEJDJPOFBTDMBSBT
Ingredientes do Recheio Preparo FNOFWFFPGFSNFOUPFNQØ NJTUVSBO
tCBOBOBTOBOJDBTNBEVSBT .JTUVSF UPEPT PT JOHSFEJFOUFT BUÏ PCUFS EP EFMJDBEBNFOUF 1VEJN o #BUB UPEPT
tYÓDBSB EFDIÈ
EFBÎÞDBS VNBNJTUVSBIPNPHÐOFB'FJUPJTTP EFT PTJOHSFEJFOUFTOPMJRVJEJmDBEPSBUÏPC
QFKFBNBTTBFNVNBBTTBEFJSBSFUBOHV UFS VNB NJTUVSB IPNPHÐOFB 3FTFSWF P
Ingredientes da Trufa MBS DNYDN
VOUBEBFMFWFBQBSB QSFQBSP $BMEB o $PMPRVF P BÎÞDBS F B
tHEFDIPDPMBUFCSBODPQJDBEP BTTBS FN GPSOP QSFBRVFDJEP FN UFNQF ÈHVBFNVNBQBOFMBFMFWFPTBPGPHPBUÏ
tNMEFDSFNFEFMFJUF SBUVSBNÏEJB $
QPS BQSPYJNBEB GPSNBSVNBDBMEB.POUBHFNo&NVNB
71
BOLOS
GPSNBSFEPOEBEFPSJG ÓDJPDFOUSBM DN Ingredientes tDBJYBEFDSFNFEFMFJUF H
EFEJÉNFUSP
PVFNGPSNJOIBTJOEJWJEV tYÓDBSB EFDIÈ
EFBÎÞDBS tDPMIFS EFDIÈ
EFFTTÐODJBEFNPSBOHP
BJT EFTQFKFBDBMEBFDVCSBBDPNBNBT tHFNBT
TB%FQPJT EJTQPOIBPQVEJNQPSDJNB tDMBSBTFNOFWF Decoração
FMFWFPQBSBBTTBSFNCBOIPNBSJBFN tNMEFØMFPEFTPKB tDBJYBEFNPSBOHPT
GPSOPQSFBRVFDJEPFNUFNQFSBUVSBNÏ tFYÓDBSB EFDIÈ
EFDIBOUJMJCBUJEP
EJBCBJYB $
QPSDFSDBEFNJOV tYÓDBSB EFDIÈ
EFGBSJOIBEFTPKB
UPTPVBUÏRVF BPFTQFUBSVNQBMJUP FTUF tYÓDBSB EFDIÈ
EFBNJEPEFNJMIP Preparo
TBJBMJNQP%FTFOGPSNFPEFQPJTEFGSJP tYÓDBSB EFDIÈ
EFMFJUFEFTPKB .BTTBo-FWFËCBUFEFJSB FNWFMPDJEBEF
1BSB FOSJRVFDFS P TBCPS EFDPSFP DPN tYÓDBSB EFDIÈ
EFVWBQBTTBQSFUB NÏEJB PPWP BÈHVBFPDIPDPMBUFFNQØ
DPDPSBMBEPGSFTDP tDPMIFS EFTPQB
EFGFSNFOUPFNQØ &NTFHVJEB EJNJOVBBWFMPDJEBEFFBEJ
DJPOFPBÎÞDBSFBNFUBEFEBGBSJOIBEF
*Bolo Rico Glaceado

USJHP%FTQFKFBNJTUVSBFNVNSFDJQJFO
t"ÎÞDBSEFDPOGFJUFJSP QBSBQPMWJMIBS
UF F BDSFTDFOUF P SFTUBOUF EB GBSJOIB EF
USJHP BNBTTBOEPDPNBTNÍPTBUÏPCUFS
Preparo VNB NBTTB MJTB 3FTFSWFB QBSB EFTDBO
#BUBOBCBUFEFJSBPBÎÞDBS BTHFNBTF TBSQPSNJOVUPT&OUÍP BCSBBNBTTB
1PS*WFUF'FJUPTB PØMFP BUÏGPSNBSVNDSFNF3FTFSWF FNGPSNBUPSFUBOHVMBS BQMJRVFBNBSHB
1FOFJSFKVOUBTBTGBSJOIBTFPBNJEPEF
NJMIPFWÈBEJDJPOBOEPBPTQPVDPTBP
3FOEJNFOUPQPSÎÜFT DSFNFSFTFSWBEP BMUFSOBOEPDPNPMFJUF
(SBVEFEJmDVMEBEFGÈDJM EFTPKB+VOUFBTVWBTQBTTBT BTDMBSBT
5FNQPEFQSFQBSPIPSBFNJOVUPT FNOFWFF QPSÞMUJNP PGFSNFOUP NF
YFOEPEFMJDBEBNFOUF%FTQFKFBNJTUVSB
Ingredientes FNVNBGPSNBQBSBCPMPJOHMÐTVOUBEBF
tYÓDBSBT EFDIÈ
EFHSBOPMB FOGBSJOIBEBFMFWFBPGPSOPNÏEJPQSFB
tDPMIFS EFTPQB
EFØMFP RVFDJEPQBSBBTTBSQPSBQSPYJNBEBNFO
tYÓDBSB EFDIÈ
EFDBTUBOIB UFNJOVUPT%FTFOGPSNFF EFQPJTEF
EPQBSÈPVOP[FTQJDBEBT GSJP QPMWJMIFBÎÞDBSEFDPOGFJUFJSP
tYÓDBSB EFDIÈ
EFVWBQBTTB
*Mil-folhas de
TFNDBSPÎP
tYÓDBSB EFDIÈ
EFBNFJYB
TFDBQJDBEB
tYÓDBSB EFDIÈ
EFMFJUFEFTPKB
tDPMIFSFT EFTPQB
EFNFMBEP
tHFNBT
tDMBSBTFNOFWF Chocolate com
Preparo Morango
.JTUVSF CFN UPEPT PT JOHSFEJFOUFT FY 1PS"MJDF3PTTJ
DFUPBTDMBSBT"DSFTDFOUF FOUÍP BTDMB
SBTFNJTUVSFCFN&NTFHVJEB DPMPRVF 3FOEJNFOUPQPSÎÜFT
BNBTTBFNVNBBTTBEFJSBDPNPSJG ÓDJP (SBVEFEJmDVMEBEFGÈDJM
DFOUSBMVOUBEBFBTTFPCPMPBUÏRVFFTUFKB 5FNQPEFQSFQBSPIPSB
EPVSBEP QPSDFSDBEFNJOVUPT
*Bolo Inglês
tPWP
tYÓDBSB EFDIÈ
EFÈHVBNPSOB
tYÓDBSB EFDIÈ
EFDIPDPMBUFFNQØ
tDPMIFS EFTPQB
EFBÎÞDBS
tHEFGBSJOIBEFUSJHP
tHEFNBSHBSJOBQBSBGPMIBEPT
com Passas
1PS.BSHBSJEB/VOFT#FOUP Ingredientes do Creme
3FOEJNFOUPQPSÎÜFT tHFNBT
EFBNJEPEFNJMIP
5FNQPEFQSFQBSPIPSBFNJOVUPT tMJUSPEFMFJUF
72
SJOBQBSBGPMIBEPT EPCSFBFNUSÐTQBS
UFT F SFQJUB P QSPDFTTP NBJT USÐT WF[FT Bolo de Chocolate tYÓDBSB EFDIÈ
EFGBSJOIBEFTPKB
tDPMIFS EFDIÈ
EFDBOFMBFNQØ
'FJUPJTTP BCSBUSÐTDÓSDVMPTEFDNEF 1PS3POBMEP3PTTJ tDPMIFS EFTPQB
EFGFSNFOUPFNQØ
FTQFTTVSB DPMPRVFPT FN VNB GPSNB F t.BSHBSJOB BÎÞDBSFDBOFMBFNQØ
BTTFPT FN GPSOP QSFBRVFDJEP FN UFN 3FOEJNFOUPQPSÎÜFT QBSBVOUBSFQPMWJMIBS
QFSBUVSB NÏEJB ¡$

QPS BQSPYJNB (SBVEFEJmDVMEBEFGÈDJM
EBNFOUF NJOVUPT$SFNFo&NVNB 5FNQPEFQSFQBSPNJOVUPT Preparo
QBOFMB NJTUVSF P MFJUF DPOEFOTBEP BT /PMJRVJEJmDBEPS CBUBPTJOHSFEJFOUFTBUÏ
HFNBT PBNJEPEFNJMIPF BPTQPVDPT Ingredientes da Massa PCUFS VNB NBTTB IPNPHÐOFB $PMPRVF
P MFJUF -FWF B NJTUVSB BP GPHP NÏEJP tDPMIFS EFTPQB
DIFJBEFNBOUFJHB B NJTUVSB FN VNB GPSNB DPN PSJG ÓDJP
NFYFOEPTFNQSFBUÏFOHSPTTBS%FTMJHVF tYÓDBSBT EFDIÈ
EFBÎÞDBS DFOUSBM EF DN EF EJÉNFUSP VOUBEB
PGPHPFBDSFTDFOUFPDSFNFEFMFJUFFB tHFNBT DPNNBSHBSJOBFQPMWJMIBEBDPNBÎÞDBS
FTTÐODJB EF NPSBOHP %FJYF P QSFQBSP tDMBSBTFNOFWF F DBOFMB FN QØ -FWF B NBTTB BP GPSOP
FTGSJBS .POUBHFN o &N VN QSBUP BM tYÓDBSB EFDIÈ
EFGBSJOIBEFUSJHP QSFBRVFDJEPQPSNJOVUPT
UFSOFDBNBEBTEFNBTTB EFDSFNFFEF tYÓDBSB EFDIÈ
EFDIPDPMBUFFNQØ
NPSBOHPT TFOEPBÞMUJNBEFNBTTB1PS tYÓDBSB EFDIÈ
EFGBSJOIB
*Bolo de
mN EFDPSF P EPDF DPN P DIBOUJMJ F PT EFTPKBUPTUBEB
NPSBOHPT4JSWBPHFMBEP tYÓDBSB EFDIÈ
EFMFJUF
tDPMIFS EFTPQB
EFGFSNFOUPFNQØ
t&TTÐODJBEFCBVOJMIBBHPTUP
tHEFDIPDPMBUFBPMFJUF Laranja
tHEFDSFNFEFMFJUF 1PS(FHF'SBODP
t$FSFKBTBHPTUP
3FOEJNFOUPQPSÎÜFT
Preparo (SBVEFEJmDVMEBEFGÈDJM
#BUBBTHFNBT BNBOUFJHBFPBÎÞDBSBUÏ 5FNQPEFQSFQBSPIPSB
PCUFSVNDSFNFFTCSBORVJÎBEP.JTUVSF
PMFJUF BTGBSJOIBTFPDIPDPMBUFFNQØ Ingredientes da Massa
BPT QPVDPT F BMUFSOBOEPPT "EJDJPOF B tPWPT
FTTÐODJBEFCBVOJMIBFBHSFHVFBTDMBSBT tYÓDBSBT EFDIÈ
EFBÎÞDBS
FNOFWF"DSFTDFOUFPGFSNFOUPFNQØ tYÓDBSB EFDIÈ
EFNBOUFJHB
NJTUVSBOEPTVBWFNFOUF-FWFPCPMPFN tYÓDBSB EFDIÈ
EFTVDPEFMBSBOKB
VNBGPSNBVOUBEBFQPMWJMIBEBBPGPSOP tYÓDBSBT EFDIÈ
EFGBSJOIBEFTPKB
NÏEJP BUÏ BTTBS DPNQMFUBNFOUF 1BSB tYÓDBSB EFDIÈ
EFGBSJOIBEFUSJHP
B DPCFSUVSB EFSSFUB P DIPDPMBUF DPN P tDPMIFS EFTPQB
EFGFSNFOUPFNQØ
DSFNFEFMFJUF FTQBMIFTPCSFPCPMPFDP
MPRVFBTDFSFKBTQBSBEFDPSBS Ingredientes da Cobertura
tYÓDBSB EFDIÈ
EFBÎÞDBSEFDPOGFJ
*Bolo de Banana
teiro
tDPMIFSFT EFTPQB
EFTVDPEFMBSBOKB
Preparo
/BCBUFEFJSB CBUBBTHFNBTDPNPBÎÞ
1PS(FHF'SBODP DBS F B NBOUFJHB BUÏ PCUFS VN DSFNF
FTCSBORVJÎBEP +VOUF P TVDP EF MBSBOKB
3FOEJNFOUPQPSÎÜFT B GBSJOIB EF TPKB B GBSJOIB EF USJHP F P
(SBVEFEJmDVMEBEFGÈDJM GFSNFOUP FN QØ CBUFOEP CFN B DBEB
5FNQPEFQSFQBSPIPSB BEJÎÍP 3FUJSF B NJTUVSB EB CBUFEFJSB F
BEJDJPOFBTDMBSBTFNOFWFEFMJDBEBNFO
Ingredientes UF $PMPRVF B NBTTB FN VNB GPSNB EF
tCBOBOBTQJDBEBT PSJG ÓDJP DFOUSBM EF DN EF EJÉNFUSP
tPWPT VOUBEBDPNNBSHBSJOBFQPMWJMIBEBDPN
tYÓDBSB EFDIÈ
EFMFJUFEFTPKB GBSJOIB EF USJHP -FWF P CPMP BP GPSOP
tFYÓDBSB EFDIÈ
EFBÎÞDBS QSFBRVFDJEPQPSNJOVUPT.JTUVSFPT
tDPMIFSFT EFTPQB
EFNBSHBSJOB JOHSFEJFOUFT EB DPCFSUVSB F FTQBMIF TP
tYÓDBSBT EFDIÈ
EFGBSJOIBEFSPTDB CSFPCPMPKÈBTTBEP
73
BOLOS
Rocambole de Bolo Negro Rocambole com

1PS3POBMEP3PTTJ
Coco com Trufa Recheio de Mousse
de Chocolate 3FOEJNFOUPQPSÎÜFT
(SBVEFEJmDVMEBEFGÈDJM de Chocolate
1PS&MJTBCFUI5FPEPSP 5FNQPEFQSFQBSPNJOVUPT 1PS&EJWÉOJB3FJT
3FOEJNFOUPQPSÎÜFT
Ingredientes (SBVEFEJmDVMEBEFGÈDJM
3FOEJNFOUPQPSÎÜFT tYÓDBSBT EFDIÈ
EFBÎÞDBS 5FNQPEFQSFQBSPNJOVUPT
(SBVEFEJmDVMEBEFGÈDJM tPWPTNÏEJPT *OHSFEJFOUFTEB.BTTB
5FNQPEFQSFQBSPIPSBT tDPMIFSFT EFTPQB
EFNBSHBSJOB tPWPT
tYÓDBSB EFDIÈ
EFBÎÞDBS
Ingrdientes da Massa tYÓDBSB EFDIÈ
EFGBSJOIBEFTPKB tYÓDBSB EFDIÈ
EFGBSJOIBEFUSJHP
tPWPT tEFYÓDBSB EFDIÈ
EFMFJUF tYÓDBSB EFDIÈ
EFDIPDPMBUFFNQØ
tYÓDBSB EFDIÈ
EFBÎÞDBS tDPMIFSFT EFTPQB
EFDPDP tDPMIFS EFDIÈ
EFGFSNFOUPFNQØ
tYÓDBSB EFDIÈ
EFGBSJOIBEFUSJHP RVFJNBEPSBMBEP *OHSFEJFOUFTEP3FDIFJP
tDPMIFS EFDBGÏ
EFGFSNFOUPFNQØ tDPMIFS EFTPQB
EFDBOFMBFNQØ tHEFDIPDPMBUFBPMFJUFQJDBEP
tDPMIFS EFTPCSFNFTB
EFBNJEPEF tDPMIFS EFTPQB
EFDSBWPEBÓOEJB tNMEFDSFNFEFMFJUF
NJMIP FNQØ tYÓDBSB EFDIÈ
EFDIBOUJMJCBUJEP
tYÓDBSB EFDIÈ
EFDPDPSBMBEP tDPMIFS EFTPQB
EFCJDBSCPOBUP *OHSFEJFOUFTEB$PCFSUVSB
t.BSHBSJOB PTVmDJFOUFQBSBVOUBS
EFTØEJP tHEFDIPDPMBUFBPMFJUF
t'BSJOIBEFUSJHP PTVmDJFOUFQBSB tDPMIFS EFTPQB
EFGFSNFOUPFNQØ tNMEFDSFNFEFMFJUF
QPMWJMIBS
tDPMIFS EFTPQB
EFFTTÐODJB tDPMIFS EFTPQB
EFDPOIBRVF
EFCBVOJMIB 1SFQBSP
Ingrdientes do Recheio tHEFBNFJYBQSFUBQJDBEB .BTTBo#BUBPTPWPTFPBÎÞDBSOBCB
tHEFDIPDPMBUFBPMFJUFQJDBEP tYÓDBSB EFDIÈ
EFYFSÏN UFEFJSB FNWFMPDJEBEFNÏEJB QPSDFSDB
tMBUBEFDSFNFEFMFJUFTFNTPSP DBTUBOIBTEFDBKVNPÓEBT
EFNJOVUPTPVBUÏPCUFSVNBNJTUVSB
t$IBOUJMJFDFSFKBTBHPTUP QBSBEFDPSBS
t.BSHBSJOBFGBSJOIBEFUSJHP MFWFFGPGB%FTMJHVFPBQBSFMIP KVOUFPT
QBSBVOUBS
EFNBJTJOHSFEJFOUFTQFOFJSBEPTFNJT
Preparo UVSFEFMJDBEBNFOUFBUÏPCUFSVNBNBTTB
.BTTBo#BUBPTPWPTJOUFJSPTOBCBUF Preparo IPNPHÐOFB'FJUPJTTP EFTQFKFPQSFQB
EFJSB FN WFMPDJEBEF BMUB QPS DFSDB EF #BUBOBCBUFEFJSBBTDMBSBTFNQPOUPEF SPFNVNBBTTBEFJSBFMFWFPQBSBBTTBS
NJOVUPT"DSFTDFOUFPBÎÞDBSFCBUB OFWFmSNF"DSFTDFOUFNFUBEFEPBÎÞDBS FNGPSOPQSFBRVFDJEPFNUFNQFSBUVSB
QPSNBJTNJOVUPT3FTFSWFBNJTUVSB F CBUB BUÏ P QPOUP EF TVTQJSP 3FTFSWF NÏEJB $
QPSDFSDBEFNJOV
&OUÍP QFOFJSFBGBSJOIBEFUSJHP PGFS #BUBBTHFNBTTFQBSBEBNFOUFDPNPSFT UPTPVBUÏEPVSBS%FJYFPBNPSOBSF
NFOUPFNQØFPBNJEPEFNJMIPFNVN UBOUFEPBÎÞDBSFBNBSHBSJOBBUÏPCUFS EFTFOGPSNFPTPCSFVNBGPMIBEFQBQFM
SFDJQJFOUF KVOUFPDPDPSBMBEP EFTQFKF VN DSFNF IPNPHÐOFP "DSFTDFOUF BT NBOUFJHB3FDIFJPo%FSSFUBPDIPDPMB
PQSFQBSPSFTFSWBEPQPSDJNBFNJTUV FTQFDJBSJBTFBTGBSJOIBT BMUFSOBOEPDPN UFFNCBOIPNBSJB BDSFTDFOUFPTEFNBJT
SFPEFMJDBEBNFOUFDPNPBVYÓMJPEFVN PMFJUF.JTUVSFBTBNFJYBT PDPDPRVFJ JOHSFEJFOUFTFNJTUVSFPT$PCFSUVSB
CBUFEPS NBOVBM 'FJUP JTTP EJTQPOIB B NBEP BFTTÐODJB BDBTUBOIBFCBUBQPS o%FSSFUBPDIPDPMBUFFNCBOIPNBSJB
NBTTBFNVNBGPSNBSFUBOHVMBS DN NBJTNJOVUP.JTUVSFPGFSNFOUPDPN BDSFTDFOUFPTEFNBJTJOHSFEJFOUFTF
YDN
VOUBEBFFOGBSJOIBEBFBTTFB PCJDBSCPOBUPF EFMJDBEBNFOUF PTVTQJ NJTUVSFPT.POUBHFNo%JTUSJCVBP
FN GPSOP QSFBRVFDJEP FN UFNQFSBUVSB SPSFTFSWBEP TFNCBUFS6OUFVNBGPSNB SFDIFJPTPCSFBNBTTBFFOSPMFPSPDBN
NÏEJB $
QPSDFSDBEFBNJ QSØQSJBQBSBCPMPJOHMÐTDPNNBSHBSJOBF CPMFDPNBVYÓMJPEPQBQFMNBOUFJHB1PS
OVUPT%FJYFBFTGSJBS3FDIFJPo%FSSFUB GBSJOIBEFUSJHP-FWFQBSBBTTBSQPSDFS mN EJTUSJCVBBDPCFSUVSBQPSDJNBF
P DIPDPMBUF FN CBOIPNBSJB F BDSFT DBEFNJOVUPT EFDPSFBHPTUP
DFOUF P DSFNF EF MFJUF NFYFOEP CFN
-FWFPSFDIFJPËHFMBEFJSBQPSDFSDBEF
IPSBTQBSBmDBSDPOTJTUFOUF.POUBHFN
o%FTFOGPSNFBNBTTBFNVNQBOPEF
QSBUP VNFEFDJEP EJTUSJCVB B USVGB QPS
DJNB F FOSPMFB EFMJDBEBNFOUF DPNP
rocambole. Decore o rocambole com
DIBOUJMJFDFSFKBTBHPTUP
74
BOLOS FOLHADOS
Bolo Folhado ao TFNQSF#BUBPDSFNFEFMFJUFOBCBUFEFJ
SB BUÏ P QPOUP EF DIBOUJMMZ F BDSFTDFOUF
tDPMIFS EFTPQB
EFMJDPSEFDVSBÎBV
Creme de Café Ë NJTUVSB BOUFSJPS %FJYF FTGSJBS KVOUF P

SVN NFYB CFN F SFTFSWF 1BSB B DBMEB
Demais Ingredientes
tSFDFJUBEF.BTTB'PMIBEB7
1PS3PTF"SUFF$SJBÎÜFT NJTUVSF UPEPT PT JOHSFEJFOUFT F VNFEF
ÎB P CPMP 3FTFSWF #BUB PT JOHSFEJFOUFT Preparo
3FOEJNFOUPQPSÎÜFT EBDPCFSUVSBOBCBUFEFJSBBUÏPQPOUPEF 1BSB GB[FS P QÍPEFMØ OFHSP DPMPRVF
(SBVEFEJmDVMEBEFNÏEJP DIBOUJMMZ 1BSUB QBSB B NPOUBHFN DPMP PT PWPT F P BÎÞDBS OB CBUFEFJSB F CBUB
5FNQPEFQSFQBSPIPSBT DBOEP FN VNB CBOEFKB NFUBEF EP CPMP BUÏRVFEPCSFEFWPMVNF"DSFTDFOUFB
VNFEFDJEP %FTQFKF P SFDIFJP F BMUFS GBSJOIB PBNJEPEFNJMIPFPGFSNFOUP
Ingredientes do Bolo de Café OFDBNBEBTEFNBTTBGPMIBEBFSFDIFJP QFOFJSBEPT BMUFSOBOEP DPN B ÈHVB BUÏ
tPWPT 'JOBMJ[FDPNBÞMUJNBNFUBEFEPCPMPF P mOBM EPT JOHSFEJFOUFT +VOUF P DIP
tYÓDBSBT EFDIÈ
EFGBSJOIBEFUSJHP DVCSBPDPNDIBOUJMMZ EFDPSBOEPPDPN DPMBUF QPS ÞMUJNP F CBUB NBOVBMNFOUF
tYÓDBSBT EFDIÈ
EFBÎÞDBS HSÍPTEFDBGÏ &NTFHVJEB VOUFVNBGPSNBSFUBOHVMBS
tYÓDBSB EFDIÈ
EFDBGÏQSPOUP RVFO EFTQFKFBNBTTBFMFWFBPGPSOPËUFNQF
*Bolo Folhado
UFFTFNBÎÞDBS SBUVSBEF¡$QPSNJOVUPT3FQJUB
tDPMIFSFT EFTPQB
EFØMFP PQSPDFEJNFOUPDPNPTJOHSFEJFOUFTEP
tDPMIFS EFTPQB
EFGFSNFOUPFNQØ QÍPEFMØCSBODP 1BSB B DBMEB BRVFÎB
t.BSHBSJOBFGBSJOIBEFUSJHP QBSBVOUBS
P MFJUF DPMPRVF B CBSSB EF DIPDPMBUF F
PMJDPSEFDVSBÎBV.FYBBUÏEFSSFUFSP
tNMEFDBGÏGPSUF Austríaco DIPDPMBUF 3FUJSF F SFTFSWF &TGBSFMF PT
CPMPT NJTUVSFPTFBDSFTDFOUFDPMIF
tHEFBÎÞDBS 1PS*WFUF'FJUPTB QBSB&TDPMB SFT EF TPQB
EP MJDPS EF DVSBÎBV F SF
tDPMIFSFT EFTPQB
EFBNJEPEFNJMIP EF$VMJOÈSJB1BTTPB1BTTP
HVF DPN B DBMEB EF DIPDPMBUF %FTQFKF
tDPMIFSFT EFTPQB
EFSVN B NJTUVSB FN VNB GPSNB GPSSBEB DPN
tNMEFDSFNFEFMFJUFGSFTDP 3FOEJNFOUPQPSÎÜFT VNB GPMIB EF BMVNÓOJP EFJYBOEP CPS
(SBVEFEJmDVMEBEFNÏEJP EBTEPQBQFMQBSBPMBEPEFGPSB'FDIF
Ingredientes da Calda 5FNQPEFQSFQBSPIPSBTFNJOVUPT P BMVNÓOJP NPEFMF P CPMP FN GPSNB
tYÓDBSB EFDIÈ
EFÈHVB UP RVBESBEP F DPSUFP DPNP EFTFKBEP
tDPMIFSFT EFTPQB
EFBÎÞDBS Ingredientes do Pão-de-Ló Negro .POUFPCPMP DPMPDBOEPBNBTTBGPMIB
tDPMIFSFT EFTPQB
EFSVN tPWPT EB PQÍPEFMØ PSFDIFJPFVNBÞMUJNB
tYÓDBSBT EFDIÈ
EFBÎÞDBS DBNBEBEFNBTTBGPMIBEBQPSDJNB
Ingredientes da Cobertura tYÓDBSBT EFDIÈ
EFGBSJOIBEFUSJHP
*Bolo Folhado
tHEFDSFNFEFMFJUF tYÓDBSBT EFDIÈ
EFDIPDPMBUFFN
tDPMIFSFT EFTPQB
EFBÎÞDBS QØTPMÞWFM
tFDPQP BNFSJDBOP
EFÈHVBGFSWFOUF
Demais Ingredientes tDPMIFS EFTPQB
EFGFSNFOUPFNQØ
tSFDFJUBEF.BTTB'PMIBEB** tQJUBEBEFTBM
t(SÍPTEFDBGÏBHPTUP QBSBEFDPSBS
tDPMIFSFT EFTPQB
EFBNJEPEFNJMIP
Baba-de-Moça
Preparo Ingredientes do Pão-de-Ló Branco 1PS*WFUF'FJUPTB QBSB&TDPMBEF
1BSB GB[FS B NBTTB EP CPMP CBUB OB CB tPWPT $VMJOÈSJB1BTTPB1BTTP
UFEFJSBPTPWPTDPNPBÎÞDBSQPSNJ tYÓDBSBT EFDIÈ

OVUPT BUÏPCUFSVNDSFNFDMBSP+VOUFP tYÓDBSBT EFDIÈ
EFGBSJOIBEFUSJHP (SBVEFEJmDVMEBEFGÈDJM
DBGÏ PØMFPFBGBSJOIBEFUSJHP CBUFOEP tYÓDBSB EFDIÈ
EFBNJEPEFNJMIP 5FNQPEFQSFQBSPIPSBT
SBQJEBNFOUF"DSFTDFOUFQPSÞMUJNPPGFS tFYÓDBSB EFDIÈ
EFÈHVBGFSWFOUF
NFOUP NJTUVSBOEPCFN-FWFQBSBBTTBS t&TTÐODJBEFCBVOJMIBBHPTUP Ingredientes da Massa Folhada
FNGPSNBVOUBEBFFOGBSJOIBEB FNGPS tLHEFGBSJOIBEFUSJHP
OPQSFBRVFDJEP1BSBPSFDIFJP DPMPRVF Ingredientes da Calda tFYÓDBSB EFDIÈ
EFÈHVBHFMBEB
FNVNBQBOFMBPDBGÏ PBÎÞDBSFPBNJ tHEFDIPDPMBUFNFJPBNBSHP tHFNB
EPEFNJMIP.JTUVSFCFNFMFWFBPGPHP em barra tDPMIFS EFTPQB
EFNBOUFJHBTFNTBM
EFJYBOEPGFSWFSQPSNJOVUPT NFYFOEP tDPMIFSFT EFTPQB
EFMFJUF tDPMIFS EFTPQB
EFBÎÞDBS
75
BOLOS
Bolo Folhado Bolo Folhado

Bombom com Frutas
1PS*WFUF'FJUPTB QBSB&TDPMBEF 1PS*WFUF'FJUPTB
5FNQPEFQSFQBSPIPSBT 5FNQPEFQSFQBSPIPSBFNJOVUPT
Ingredientes da Cobertura e do Recheio Ingredientes

tHEFDIPDPMBUFNFJPBNBSHP tSFDFJUBEF.BTTB'PMIBEB*7
tDPMIFS EFTPQB
EFTBM tMJUSPEFMFJUF
tHEFNBSHBSJOBQBSBGPMIBSFN tMBUBEFMFJUFDPOEFOTBEP
tDPMIFS EFTPQB
EFDPOIBRVF
UFNQFSBUVSBBNCJFOUF tMBUBEFDSFNFEFMFJUFDPNTPSP
tDPMIFS EFTPQB
EFNBOUFJHB
Demais Ingredientes tHFNBTQFOFJSBEBT
Ingredientes do Recheio tDPMIFSFT EFTPQB
EFNBSHBSJOB
tYÓDBSB EFDIÈ
EFBÎÞDBS tSFDFJUBEF.BTTB'PMIBEB7
t#PNCPOTBHPTUP tHEFGSVUBTDSJTUBMJ[BEBT
tYÓDBSB EFDIÈ
EFÈHVB tHEFDFSFKBTFNDBMEB QBSBEFDPSBS
tDPMIFS EFTPQB
EFNBOUFJHB tHEFBNFJYBTQSFUBT QBSBEFDPSBS
tHFNBTQFOFJSBEBT Preparo
1BSB P SFDIFJP EFSSFUB P DIPDPMBUF FN t"ÎÞDBSEFDPOGFJUFJSP QBSBQPMWJMIBS
tNMEFMFJUFEFDPDP
tDPMIFS EFTPCSFNFTB
CBOIPNBSJB F KVOUF PT EFNBJT JOHSF
EJFOUFT NJTUVSBOEP CFN 3FUJSF EP Preparo
EFFTTÐODJBEFCBVOJMIB 1BSBGB[FSPSFDIFJP MFWFBPGPHPPTQSJ
tNMWJOIPCSBODPTFDP GPHP EFJYFFTGSJBSFSFTFSWF1BSUBQBSB
B NPOUBHFN EP CPMP DPMPDBOEP VNB NFJSPT JOHSFEJFOUFT BUÏ MFWBOUBS GFSWVSB
DBNBEBEFNBTTB VNBEFSFDIFJPFPV "EJDJPOFBTGSVUBTDSJTUBMJ[BEBT NFYFOEP
Demais Ingredientes CFN3FUJSFFEFJYFFTGSJBS.POUFPCPMP
tHEFDFSFKBTFNDBMEB USBDPNQFEBÎPTEFCPNCPOT%JTQPOIB
NBJT VNB DBNBEB EF NBTTB F FOSPMF DPMPDBOEPVNBDBNBEBEFNBTTB QPSDJNB
tHEFOP[FT PSFDIFJPFPVUSBDBNBEBEFNBTTB%FDPSF
tHEFDIBOUJMMZ DPNPVNSPDBNCPMF
DPNBTGSVUBTFBÎÞDBSEFDPOGFJUFJSP
Preparo
1BSBGB[FSBNBTTB EFTQFKFBGBSJOIBFN
VNB TVQFSG ÓDJF MJTB GBÎB VN CVSBDP OP
NFJPFDPMPRVFBÈHVBHFMBEB BTHFNBT
BNBOUFJHB PTBMFPBÎÞDBS.FYBDPN
VNBDPMIFSF FNTFHVJEB DPNPTEFEPT
%FJYFEFTDBOTBSQPSNJOVUPTOBHFMB
EFJSB%FQPJT BCSBBNBTTBDPNVNSPMP
GPSNBOEPVNRVBESBEPFEJWJEBBNBS
HBSJOBFNQBSUFTEFHDBEB&NTF
HVJEB QBTTFHEBNBSHBSJOBOBNBT
TBDPNBBKVEBEFVNQJODFM%PCSFBFN
QBSUFTFSFQJUBPQSPDFEJNFOUPDPNBT
PVUSBTQBSUFTEBNBSHBSJOB GPSNBOEP
VNUPUBMEFGPMIBT%FJYFBNBTTBEFT
DBOTBS QPS NJOVUPT 'BÎB P SFDIFJP
EJTTPMWFOEP P BÎÞDBS OB ÈHVB -FWF BP
GPHPBUÏPCUFSPQPOUPEFmP%FTMJHVFP
GPHP F KVOUF B NBOUFJHB NFYFOEP CFN
1FOFJSF BT HFNBT F NJTUVSF P MFJUF EF
DPDPFPWJOIP"EJDJPOFBNJTUVSBËDBM
EB MJHVFPGPHPOPWBNFOUFFNFYBCFN
BUÏ PCUFS VN DSFNF -FWF B NJTUVSB BP
MJRVJEJmDBEPSFBEJDJPOFBFTTÐODJB1BSUB
'PUP4IVUUFSTUPDL
QBSB B NPOUBHFN BMUFSOBOEP DBNBEBT

EFNBTTBFSFDIFJP'JOBMJ[FPCPMPDPN
VNB DBNBEB EF NBTTB %FDPSFP DPN
DIBOUJMMZ DFSFKBTFOP[FT
76
Bolo Folhado tFYÓDBSBT EFDIÈ
EFGBSJOIB Bolo Folhado de
Crocante de Nozes EFUSJHP
tHEFNBSHBSJOBQBSBGPMIBS Chocolate Crocante
1PS*WFUF'FJUPTB QBSB&TDPMBEF tEFYÓDBSB EFDIÈ
EFÈHVB 1PS%BOJFMB3BNPT
tDPMIFS EFDIÈ
EFWJOBHSF
3FOEJNFOUPQPSÎÜFT
3FOEJNFOUPQPSÎÜFT Ingredientes do Pão-de-Ló (SBVEFEJmDVMEBEFGÈDJM
(SBVEFEJmDVMEBEFGÈDJM para Bolo Folhado 5FNQPEFQSFQBSPIPSBT
5FNQPEFQSFQBSPIPSBTFNJOVUPT tDMBSBTFNOFWF
tHFNBT Ingredientes da Massa
Ingredientes do Recheio tDPMIFSFT EFTPQB
EFBÎÞDBS tMBUBEFMFJUFDPOEFOTBEP
tHEFDIPDPMBUFNFJPBNBSHP tDPMIFSFT EFDIÈ
EFFTTÐODJB tYÓDBSB EFDIÈ
EFDSFNFEFMFJUF
tNMEFMFJUF EFCBVOJMIB tPWPT
tDPMIFS EFTPQB
EFNBSHBSJOB tDPMIFSFT EFTPQB
EFGBSJOIBEFUSJHP
tDPMIFS EFTPQB
EFDSFNFEFMFJUF tDPMIFS EFDIÈ
EFGFSNFOUPFNQØ tFYÓDBSB EFDIÈ
EFDIPDPMBUFFNQØ
TFNTPSP t.BSHBSJOB QBSBVOUBS
tDPMIFSFT EFTPQB
EFBNJEPEFNJMIP Ingredientes do Recheio Ingredientes do Recheio de Chantilly
tBCBDBYJQFRVFOPCBUJEPOPMJRVJ tNMEFDIBOUJMMZ
Ingredientes do Crocante EJGJDBEPS tDPMIFS EFTPQB
EFFTTÐODJB
tHEFBÎÞDBS tYÓDBSBT EFDIÈ
EFBÎÞDBS EFDIPDPMBUF
tHEFOP[FT t$SBWPTBHPTUP tCPNCPOTQJDBEPT
Demais Ingredientes tMJUSPEFDIBOUJMMZ
tSFDFJUBEF.BTTB'PMIBEB7 Demais Ingredientes
Preparo tSFDFJUBEF.BTTB'PMIBEB*
Preparo 1BSB GB[FS B NBTTB NJTUVSF YÓDBSBT tNMEFDIBOUJMMZ QBSBDPCFSUVSB
/P QSFQBSP EP SFDIFJP MFWF UPEPT PT EFDIÈ

EFGBSJOIBEFUSJHPDPNH
JOHSFEJFOUFTBPGPHP NFYFOEPTFNQSF EF NBSHBSJOB QBSB GPMIBS "DSFTDFOUF Preparo
BUÏ MFWBOUBS GFSWVSB 3FUJSF EP GPHP B ÈHVB F P WJOBHSF NJTUVSBOEP CFN 'BÎB B NBTTB NJTUVSBOEP UPEPT PT JO
BDSFTDFOUF BT OP[FT F NJTUVSF CFN BUÏ RVF B NBTTB GJRVF VOJGPSNF -FWF HSFEJFOUFTFNVNBWBTJMIBBUÏPCUFSVNB
3FTFSWF 1BSB GB[FS P DSPDBOUF DPMP Ë HFMBEFJSB QPS NJOVUPT .JTUVSF NJTUVSB IPNPHÐOFB %FTQFKFB FN VNB
RVF P BÎÞDBS FN VNB QBOFMB NFYFO PSFTUBOUFEPTJOHSFEJFOUFTFEJWJEBB BTTBEFJSBVOUBEBDPNNBSHBSJOBFBTTFFN
EPTFNQSFBUÏPCUFSVNDBSBNFMP&N NBTTB FN QBSUFT &N TFHVJEB BCSB GPSOPNÏEJPQPSNJOVUPT3FUJSFBNBT
TFHVJEB BDSFTDFOUF BT OP[FT SFUJSF EP BNBTTBHFMBEBFNFTQFTTVSBEFDN TB DPSUFBFNSFUÉOHVMPTFSFTFSWF1BSB
GPHPFEFTQFKFFNVNBTVQFSG ÓDJFQSF F FTQBMIF TPCSF FMB VNB EBT QPSÎÜFT PDIBOUJMMZ NJTUVSFUPEPTPTJOHSFEJFOUFTF
WJBNFOUFVOUBEBDPNNBOUFJHB&TQFSF BNBOUFJHBEBT %PCSF B NBTTB DPNP SFTFSWF.POUFPCPMP BMUFSOBOEPDBNBEBT
FTGSJBS SFUJSFP DPN B GBDB F QSPDFT FOWFMPQF F MFWF Ë HFMBEFJSB QPS EFNBTTB SFDIFJPFNBTTBGPMIBEB'JOBMJ[F
TFP.POUFPCPMP DPMPDBOEPQSJNFJ NJOVUPT 3FQJUB B PQFSBÎÍP WF[FT DPCSJOEPPCPMPDPNDIBOUJMMZ
SBNFOUF VNB DBNBEB EF NBTTB 1BTTF %FQPJT BCSB B NBTTB FN FTQFTTVSB
P SFDIFJP F P DSPDBOUF F DVCSB P CPMP GJOB FN TVQFSG ÓDJF FOGBSJOIBEB DPS
*Bolo Folhado
DPNPSFDIFJPFNUPEBBWPMUB'JOBMJ[F UFBFNQFEBÎPTFMFWFBQBSBBTTBSFN
DPNQFEBÎPTEFDSPDBOUFFOP[FT GPSOP RVFOUF 1BSB GB[FS P QÍPEFMØ
CBUBBTDMBSBTFNOFWFDPNBTHFNBT
"DSFTDFOUF P BÎÞDBS F B FTTÐODJB F
*Bolo Folhado
CBUB NBJT VN QPVDP %FTMJHVF B CB
UFEFJSB BDSFTDFOUF B GBSJOIB EF USJHP
F P GFSNFOUP NJTUVSBOEP EFMJDBEB de Creme e Nozes
NFOUF %FTQFKF FN BTTBEFJSB VOUBEB 1PS3PTF"SUFF$SJBÎÜFT
VOUBEBFFOGBSJOIBEBFBTTFFNGPSOP
NÏEJP 1BSB P SFDIFJP MFWF PT QSJ 3FOEJNFOUPQPSÎÜFT
de Abacaxi NFJSPT JOHSFEJFOUFT BP GPHP BUÏ RVF (SBVEFEJmDVMEBEFGÈDJM
1PS.BSJB$BSOFMØ[ DP[JOIFN %FJYF FTGSJBS F BEJDJPOF P 5FNQPEFQSFQBSPIPSBT
&TDPMB"OHBUVSBNB
DIBOUJMMZ FOWPMWFOEPP CFN 1BSUB
QBSB B NPOUBHFN EJWJEJOEP B NBTTB Ingredientes do Recheio
3FOEJNFOUPQPSÎÜFT GPMIBEB BP NFJP "MUFSOF DBNBEBT EF tMBUBTEFMFJUFDPOEFOTBEP
(SBVEFEJmDVMEBEFGÈDJM NBTTB SFDIFJP F QÍPEFMØ %FDPSF B tMBUBEFDSFNFEFMFJUFTFNTPSP
5FNQPEFQSFQBSPIPSBT HPTUPFTJSWB tHEFOP[FTUSJUVSBEBT
77
BOLOS
Ingredientes da Cobertura t&TTÐODJBEFBCBDBYJBHPTUP %FTQFKF NFUBEF EP SFDIFJP P EJTDP EF
tHEFDIPDPMBUFCSBODP t3VNBHPTUP NBTTB PSFTUBOUFEPSFDIFJP PVUSBQBSUF
tHEFDSFNFEFMFJUF EPCPMPFEFJYFOBHFMBEFJSB DPCFSUPDPN
tDPMIFS EFDIÈ
EFFTTÐODJBEFOP[FT Demais Ingredientes QBQFMBMVNÓOJP QPS QFMPNFOPT IPSBT
t.BOUFJHBFGBSJOIBEFUSJHP QBSBVOUBS %FTFOGPSNFFEFDPSFDPNPBÎÞDBS
FFOGBSJOIBS
*Bolo Folhado de
Demais Ingredientes tEJTDPEF.BTTB'PMIBEB***
tSFDFJUBEF.BTTB'PMIBEB** t$IBOUJMMZ DPCFSUVSB
Preparo Preparo
1BSBPSFDIFJP DP[JOIFPMFJUFDPOEFOTB 1BSBBNBTTB TFQBSFBTHFNBTEBTDMBSBT
EPFNQBOFMBEFQSFTTÍPQPSNJOVUPT
3FUJSF EFJYF FTGSJBS NJTUVSF PT EFNBJT
F CBUB BT HFNBT B NBOUFJHB F P BÎÞDBS
BUÏ RVF B NJTUVSB mRVF FTCSBORVJÎBEB
Doce de Leite com
JOHSFEJFOUFTFSFTFSWF1BSBBDPCFSUVSB
EFSSFUB P DIPDPMBUF FN CBOIPNBSJB F
7È NJTUVSBOEP P TVDP F B GBSJOIB BPT
QPVDPTDPMPRVFBFTTÐODJBFBHSFHVFBT
Ameixa
BDSFTDFOUFPDSFNFEFMFJUFFBFTTÐODJB 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
*Bolo Folhado de GSJP BDSFTDFOUFPDSFNFEFMFJUF BHFMB

UJOBIJESBUBEB PBCBDBYJFNJTUVSFCFN
"EJDJPOF QPSÞMUJNP PDIBOUJMMZ'BÎBB
DBMEB GFSWFOEPPBÎÞDBS BÈHVBFBDBTDB
tPWPT
tYÓDBSBT EFDIÈ
EFGBSJOIBEFUSJHP
tFEFYÓDBSBT EFDIÈ
EFBÎÞDBS
tDPMIFS EFDIÈ
EFFTTÐODJB
QPSNJOVUPT$PMPRVFBFTTÐODJBFP EFCBVOJMIB
Abacaxi com Coco SVN F EFJYF FTGSJBS .POUF P CPMP DPS
UBOEPPBPNFJP3FHVFDPNBDBMEBDBEB Ingredientes do Recheio
1PS3POBMEP3PTTJ
VNBEBTQBSUFTFDPMPRVFBTFNVNBSP tMBUBTEFMFJUFDPOEFOTBEP
3FOEJNFOUPQPSÎÜFT
tDPMIFS EFTPQB
DIFJBEFNBOUFJHB
tYÓDBSBT EFDIÈ
EFBÎÞDBS
tPWPT
tYÓDBSBT EFDIÈ
EFGBSJOIBEFUSJHP
tYÓDBSB EFDIÈ
EFTVDPEFBCBDBYJ
tDPMIFS EFTPQB
EFGFSNFOUPFNQØ
t(PUBTEFFTTÐODJBEFCBVOJMIBBHPTUP
tMBUBEFDSFNFEFMFJUF
tYÓDBSBT EFDIÈ
EFBÎÞDBS
tYÓDBSBT EFDIÈ
EFMFJUF
tYÓDBSBT EFDIÈ
EFDPDPFNnPDPT
tBCBDBYJTDP[JEPTDPNDPMIFSFT EF
TPQB
EFBÎÞDBS
tFOWFMPQFEFHFMBUJOBFNQØTFNTBCPS
IJESBUBEBFNDPMIFSFT EFTPQB
EFÈHVB
tNMEFDIBOUJMMZ
'PUP4IVUUFSTUPDL
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
EFNPSBOHPT QBSB
Demais Ingredientes CBUFSF DPNNPSBOHPTQJDBEPT
tNMEFMJDPSEFDIPDPMBUFPVDBDBV Ingredientes da Geleia de Morango tNMEFDIBOUJMMZ

QBSBVNFEFDFS
tLHEFNPSBOHP
tSFDFJUBEF.BTTB'PMIBEB** tHEFBÎÞDBS Ingredientes da Calda
tDPMIFS EFTPQB
EFTVDPEFMJNÍP tDBJYJOIBEFNPSBOHPT H

EFBÎÞDBS
1BSBGB[FSPQÍPEFMØ CBUBOBCBUFEFJSB Demais Ingredientes tNMEFSVN
PT PWPT DPN P BÎÞDBS QPS B NJOV tSFDFJUBEF.BTTB'PMIBEB*7 tYÓDBSB EFDIÈ
EFÈHVB
UPT BUÏ PCUFS VN DSFNF DMBSP 3FUJSF F t$IBOUJMMZBHPTUP QBSBDPCFSUVSB
BDSFTDFOUF B GBSJOIB EF USJHP QFOFJSB Demais Ingredientes

EB TFOEP YÓDBSB EF DIÈ
EF DBEB WF[ Preparo tEJTDPEF.BTTB'PMIBEB***
.JTUVSF EFMJDBEBNFOUF KVOUF B FTTÐODJB 1BSB GB[FS P SFDIFJP DPMPRVF UPEPT PT t$IBOUJMMZBHPTUP DPCFSUVSB
FMFWFQBSBBTTBSFNGPSNBVOUBEBFFO JOHSFEJFOUFT FN VNB QBOFMB F MFWF BP t.PSBOHPTJOUFJSPTBHPTUP QBSBEFDPSBS
GBSJOIBEB FNGPSOPQSFBRVFDJEP1BSBP GPHP NFYFOEPTFNQBSBSBUÏPCUFSVN

SFDIFJP DP[JOIF P MFJUF DPOEFOTBEP FN DSFNF 3FUJSFFEFJYFFTGSJBS/PQSFQB Preparo
QBOFMBEFQSFTTÍPQPSNJOVUPT%FJYF SPEPTVTQJSP CBUBUPEPTPTJOHSFEJFOUFT 1BSBBNBTTB TFQBSFBTHFNBTEBTDMB
FTGSJBS BDSFTDFOUFBBNFJYBQJDBEBFPDSF BUÏPQPOUPEFTVTQJSP BDSFTDFOUBOEPP SBTFCBUBBTHFNBT BNBOUFJHBFPBÎÞ
NFEFMFJUFCBUJEPFNQPOUPEFDIBOUJMMZ BÎÞDBS BPT QPVDPT 2VBOEP FTUJWFS FN
DBSBUÏRVFBNJTUVSBGJRVFFTCSBORVJ
.JTUVSFCFNFSFTFSWFOBHFMBEFJSB#BUB QPOUPEFQJDP DPMPRVFBNJTUVSBFNVN
ÎBEB7ÈNJTUVSBOEPPMFJUFFBGBSJOIB
UPEPTPTJOHSFEJFOUFTEBDPCFSUVSB FYDFUP TBDP EF DPOGFJUBS 6OUF VNB BTTBEFJSB
BPTQPVDPT DPMPRVFBFTTÐODJBFBHSF
PDIPDPMBUF BUÏPQPOUPEFNBSTINBMMPX EFTQFKFBNBTTBFMFWFFNGPSOPBCFSUP
HVFBTDMBSBTFNOFWF+VOUFPGFSNFO
FSFTFSWF%FSSFUBPDIPDPMBUFFNCBOIP QPSIPSBFNJOVUPT'BÎBBHFMFJB
UPFNFYBTVBWFNFOUF-FWFQBSBBTTBS
NBSJB1BSUBQBSBBNPOUBHFN DPMPDBOEP CBUFOEP PT NPSBOHPT QSFWJBNFOUF MB
FNGPSOPNÏEJPFNBTTBEFJSBVOUBEBF
NFUBEF EP CPMP VNFEFDJEP DPN P MJDPS WBEPTOPMJRVJEJmDBEPS1BTTFBNJTUVSB
FOGBSJOIBEB1BSBPSFDIFJP EJTTPMWBB
FN VNB CBOEFKB %FTQFKF P SFDIFJP QPS QBSB VNB QBOFMB F BDSFTDFOUF P BÎÞDBS
HFMBUJOBOBÈHVBRVFOUFFEFJYFFTGSJBS
DJNBFBMUFSOFDBNBEBTEFNBTTBGPMIBEB FPTVDPEFMJNÍP-FWFBPGPHPFNFYB
#BUB UPEPT PT JOHSFEJFOUFT FYDFUP P
FSFDIFJP'JOBMJ[FDPNBÞMUJNBQBSUFEP BUÏ PCUFS P QPOUP EF HFMFJB .POUF P
DIBOUJMMZ OP MJRVJEJGJDBEPS .JTUVSF
CPMPFDVCSBPDPNPNBSTINBMMPXFDPN CPMPDPMPDBOEPPSFDIFJPTPCSFBNBTTB
P DIBOUJMMZ F PT NPSBOHPT SFTFSWBEPT
PDIPDPMBUFEFSSFUJEP EFCPMP%JTQPOIBQPSDJNBPDSFNFEF
TVTQJSPT BNBTTBGPMIBEBFDVCSBPCPMP EFMJDBEBNFOUF F MFWF Ë HFMBEFJSB QBSB
FOEVSFDFS 1BSB B DBMEB MBWF F DPSUF
*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
Morango com *Bolo Folhado SBOHPTFSFTFSWFBDBMEB.JTUVSFBDBM

EBDPNBÈHVBFPSVN3FTFSWF1BSUB
QBSB B NPOUBHFN DPSUBOEP P CPMP BP
NFJP3FHVFDPNBDBMEBDBEBVNBEBT
Suspiro QBSUFTFDPMPRVFBTFNVNBSP%FTQFKF
1PS*WFUF'FJUPTB de Morango NFUBEF EP SFDIFJP P EJTDP EF NBTTB
PSFTUBOUFEPSFDIFJPBPVUSBQBSUFEP
QBSB&TDPMBEF$VMJOÈSJB1BTTPB1BTTP
1PS3POBMEP3PTTJ
CPMPFEFJYFOBHFMBEFJSB DPCFSUPDPN
3FOEJNFOUPQPSÎÜFT 3FOEJNFOUPQPSÎÜFT QBQFMBMVNÓOJP QPS QFMPNFOPT IP
(SBVEFEJmDVMEBEFNÏEJP (SBVEFEJmDVMEBEFGÈDJM SBT%FTFOGPSNFPCPMPFEFDPSFPDPN
5FNQPEFQSFQBSPIPSBTFNJOVUPT 5FNQPEFQSFQBSPIPSBFNJOVUPT PDIBOUJMMZFPTNPSBOHPTBHPTUP
79
BOLOS
Bolo Folhado DPN B DBMEB EF DFSFKB FN VNB CBOEFKB

%FTQFKF P SFDIFJP F BMUFSOF DBNBEBT EF
de Soja e Queijo NBTTB GPMIBEB F SFDIFJP 'JOBMJ[F DPN B

PVUSBQBSUFEPCPMPFDVCSBPDPNBNB
Ingredientes
tSFDFJUBEF.BTTB'PMIBEB*7
Cremoso SJBNPMFFPDPDPSBMBEP tHEFDIPDPMBUFCSBODP
*Bolo Folhado
1PS3PTF"SUFF$SJBÎÜFT tDPMIFS EFTPQB
EFDPOIBRVF
tDPMIFS EFTPQB
EFNBOUFJHB
3FOEJNFOUPQPSÎÜFT t$IPDPMBUFHSBOVMBEPCSBODPBHPTUP
(SBVEFEJmDVMEBEFNÏEJP t$IBOUJMMZBHPTUP QBSBDPCFSUVSB
5FNQPEFQSFQBSPIPSBTFNJOVUPT
Ingredientes da Massa do Bolo de Soja de Flocos Preparo

1BSBGB[FSPSFDIFJP MFWFUPEPTPTJOHSF
tHEFNBOUFJHB 1PS3PTF"SUFF$SJBÎÜFT EJFOUFTBPGPHPFNCBOIPNBSJB NJTUV
tFYÓDBSBT EFDIÈ
EFTPKBUPSSBEB SBOEPNVJUPCFN3FUJSFEPGPHPFBHVBS
FNPÓEB 3FOEJNFOUPQPSÎÜFT EFFTGSJBS&NTFHVJEB DPMPRVFBNBTTB
tFYÓDBSBT EFDIÈ
EFBÎÞDBSNBTDBWP (SBVEFEJmDVMEBEFGÈDJM GPMIBEBFNVNBGPSNBRVBESBEB FTQBMIF
tYÓDBSB EFDIÈ
EFMFJUFEFTPKB 5FNQPEFQSFQBSPIPSBT PSFDIFJP DPMPRVFNBJTVNBDBNBEBEF
tPWPT NBTTB F WÈ JOUFSDBMBOEP BT DBNBEBT BUÏ
tFYÓDBSB EFDIÈ
EFGBSJOIBEF Ingredientes do Recheio PmOBMEPTJOHSFEJFOUFT1PSmN DVCSBP
USJHPJOUFHSBM tNMEFDSFNFEFMFJUFGSFTDP CPMP DPN DIBOUJMMZ F QPMWJMIF DIPDPMBUF
tDPMIFS EFTPQB
EFGFSNFOUP tHEFDIPDPMBUFBPMFJUF HSBOVMBEPCSBODP
CJPMØHJDPTFDP QJDBEPHSPTTFJSBNFOUF
*Bolo Folhado
t.BOUFJHBFGBSJOIBEFUSJHP QBSBVOUBS
Ingredientes do Recheio tDPQP UJQPSFRVFJKÍP
EFMFJUFEFDPDP
tHEFHFMFJBTBCPSBNPSB tDPQP UJQPSFRVFJKÍP
EFBÎÞDBS
tHEFDSFBNDIFFTF tDPMIFS EFTPQB
EFFNVMTJmDBOUF
t$PSBOUFBMJNFOUÓDJPBHPTUP
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
*Bolo Folhado SJOIBEB F DPSUFB FN QFEBÎPT -FWFB Ingredientes do Recheio

QBSB BTTBS FN GPSOP RVFOUF 1BSB GB[FS tHEFDIPDPMBUFBPMFJUF
PQÍPEFMØ CBUBBTDMBSBTFNOFWFDPN tMBUBEFDSFNFEFMFJUFTFNTPSP
BTHFNBT"DSFTDFOUFPBÎÞDBSFBTHF tDPMIFS EFTPQB
EFNBOUFJHB
tDPMIFS EFTPQB
EFDPOIBRVF
de Creme NBT F CBUB NBJT VN QPVDP %FTMJHVF B
CBUFEFJSB BDSFTDFOUFBGBSJOIBEFUSJHPF tDPMIFS EFTPQB
EFMJDPSEFMBSBOKB
1PS.BSJB$BSOFMØ[ &TDPMB PGFSNFOUP NJTUVSBOEPEFMJDBEBNFOUF t$FSFKBTFNDBMEBBHPTUP
"OHBUVSBNB
"EJDJPOFBFTTÐODJBFEFTQFKFFNBTTB t/P[FTBHPTUP QBSBEFDPSBS
EFJSB VOUBEB DPN NBSHBSJOB F FOGBSJ t"ÎÞDBSBHPTUP QBSBEFDPSBS
3FOEJNFOUPQPSÎÜFT OIBEB F BTTF FN GPSOP NÏEJP .JTUVSF Demais Ingredientes

(SBVEFEJmDVMEBEFGÈDJM PT QSJNFJSPT JOHSFEJFOUFT EP SFDIFJP tSFDFJUBEF.BTTB'PMIBEB*7
5FNQPEFQSFQBSPIPSBT FN VNB QBOFMB F MFWF BP GPHP NFYFO
EPTFNQSF BUÏDP[JOIBS"DSFTDFOUFPT Preparo
Ingredientes da Massa EFNBJTJOHSFEJFOUFTFNFYBOPWBNFOUF 1BSBPSFDIFJP EFSSFUBPDIPDPMBUFFKVOUF
tFYÓDBSBT EFDIÈ
EFGBSJOIBEFUSJHP 3FTFSWF 1BSUB QBSB B NPOUBHFN EJWJ PSFTUBOUFEPTJOHSFEJFOUFTBUÏGPSNBSVN
tHEFNBSHBSJOBQBSBGPMIBS EJOEPBNBTTBBPNFJP"MUFSOFDBNBEBT DSFNFMJTP1BSUBQBSBBNPOUBHFN BMUFS
tEFYÓDBSB EFDIÈ
EFÈHVB EFNBTTB SFDIFJPFQÍPEFMØ%FDPSFB OBOEPDBNBEBTEFNBTTBFSFDIFJP$VCSB
tDPMIFS EFDIÈ
EFWJOBHSF HPTUPFTJSWB PCPMPDPNOP[FT BÎÞDBS DFSFKBFTJSWB
Ingredientes do Pão-de-Ló
para Bolo Folhado
tDMBSBTFNOFWF
tHFNBT
tDPMIFSFT EFTPQB
EFBÎÞDBS
tDPMIFSFT EFDIÈ
EF
FTTÐODJBEFCBVOJMIB
tDPMIFSFT EFTPQB
EFGBSJOIBEFUSJHP
tDPMIFS EFDIÈ
EFGFSNFOUPFNQØ
tNMEFMFJUF
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
de Limão tDPQP BNFSJDBOP

EFBÎÞDBS
tDPQPT BNFSJDBOPT
EFÈHVB
FNJTUVSFPDIBOUJMMZ%FJYFOBHFMBEFJ
SBQPSNJOVUPT1BSBBDBMEB MFWFBP
1PS3POBMEP3PTTJ t$BTDBEFMBSBOKBTFNBQBSUFCSBODB GPHPBÈHVB PBÎÞDBSFBTDBTDBTFEFJYF
t$BTDBEFMJNÍPTFNBQBSUFCSBODB GFSWFSQPSNJOVUPT3FUJSFEPGPHPF
3FOEJNFOUPQPSÎÜFT t(PUBTEFFTTÐODJBEFCBVOJMIB KVOUFPTEFNBJTJOHSFEJFOUFT1BSUBQBSB
(SBVEFEJmDVMEBEFGÈDJM BNPOUBHFN DPSUBOEPPCPMPBPNFJP
t3VNPVDPOIBRVFBHPTUP
5FNQPEFQSFQBSPIPSBT 3FHVF DPN B DBMEB DBEB VNB EBT QBS
Demais Ingredientes UFT F DPMPRVFBT FN VN BSP %FTQFKF
Ingredientes da Massa NFUBEF EP SFDIFJP P EJTDP EF NBTTB
tEJTDPEF.BTTB'PMIBEB***BTTBEBOB
tHFNBTFDMBSBT FNQPOUPEFOFWF
P SFTUBOUF EP SFDIFJP B PVUSB QBSUF EP
tFYÓDBSB EFDIÈ
EFBÎÞDBS medida do bolo
CPMP F EFJYF OB HFMBEFJSB DPCFSUP DPN
tDPMIFSFT EFTPQB
EFTVDPEFMJNÍP t$IBOUJMMZBHPTUP DPCFSUVSB
QBQFMBMVNÓOJP QPS QFMPNFOPT IP

tYÓDBSBT EFDIÈ
EFGBSJOIBEFUSJHP t3PEFMBTEFMJNÍPBHPTUP QBSBEFDPSBS
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
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
EJFOUFT FYDFUPPDSFNFEFMFJUF%FJYFDP[J
OIBSQPSNJOVUPT"DSFTDFOUFPDSFNFEF
Chocolate
1PS*WFUF'FJUPTB QBSB&TDPMBEF
tHEFDIPDPMBUFNFJPBNBSHP MFJUF NJTUVSFCFNFSFTFSWF.JTUVSFUPEPT
tMBUBEFDSFNFEFMFJUF PT JOHSFEJFOUFT EB USVGB FN CBOIPNBSJB

tDPMIFS EFTPQB
EFMJDPSEFDBDBV BUÏEFSSFUFSFN-FWFQBSBHFMBSQPSIP
3FOEJNFOUPQPSÎÜFT
SBT .POUF P CPMP JOUFSDBMBOEP DBNBEBT
Demais Ingredientes EFNBTTBGPMIBEB SFDIFJPFUSVGB$VCSBP
5FNQPEFQSFQBSPIPSBT
tSFDFJUBEF.BTTB'PMIBEB7 CPMPDPNPDSFNFEFUSVGBFEFDPSFPDPN
SBTQBTEFDIPDPMBUFFHSÍPTEFDBGÏ Ingredientes do Recheio
Preparo tHEFDIPDPMBUFNFJPBNBSHP
*Bolo Folhado
1BSB P SFDIFJP NJTUVSF UPEPT PT JOHSF tMBUBEFDSFNFEFMFJUFTFNTPSP
EJFOUFTFNVNBQBOFMBFNFYBTFNQBSBS tDPMIFS EFTPQB
EFMJDPSEFBCSJDPU
2VBOEPMFWBOUBSGFSWVSB EFJYFQPSNBJT tDPMIFSFT EFTPQB
EFMJDPSEFBNBSVMB
NJOVUPTFEFTMJHVFPGPHP3FUJSFFFTQF Ingredientes do Marshmallow
SFFTGSJBS'BÎBBDPCFSUVSB MFWBOEPPTJO tDMBSBTFNOFWF
HSFEJFOUFTFNCBOIPNBSJBBUÏPCUFSVN
DSFNFMJTPFCSJMIBOUF1BSUBQBSBBNPO de Cereja tYÓDBSBT EFDIÈ
EFBÎÞDBS
tYÓDBSB EFDIÈ
EFÈHVB
UBHFN DPMPDBOEPBNBTTBF FNTFHVJEB 1PS3PTF"SUFF$SJBÎÜFT
Ingredientes da Calda de Chocolate
PSFDIFJP$PMPRVFNBJTVNBDBNBEBEF tDPMIFS EFTPQB
EFBÎÞDBS
NBTTBFmOBMJ[FDPNBDPCFSUVSB 3FOEJNFOUPQPSÎÜFT
tHEFNBOUFJHB
tDPMIFS EFTPQB
EFMFJUF
*Bolo Folhado
5FNQPEFQSFQBSPIPSBT
tDPMIFSFT EFTPQB
EFDIPDPMBUFFNQØ
Demais Ingredientes
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
Rendimento: 1 litro Preparo 3FOEJNFOUPQPSÎÜFT

5FNQPEFQSFQBSPNJOVUPT #BUB BT DMBSBT FN OFWF F BDSFTDFOUF BT (SBVEFEJmDVMEBEFGÈDJM
HFNBTFPBÎÞDBS CBUFOEPBUÏmDBSDMBSP 5FNQPEFQSFQBSPIPSB
Ingredientes FCFNGPGP%FTMJHVFBCBUFEFJSBFBDSFT
tMJUSPEFÈHVB DFOUFEFMJDBEBNFOUFBGBSJOIBEFUSJHPFP Ingredientes
tHEFBÎÞDBS GFSNFOUP-FWFQBSBBTTBSFNGPSNBVO tPWPT
tNBÎÍJOUFJSBDPSUBEBFNQFEBÎPT UBEBTPNFOUFDPNNBSHBSJOBFFNGPSOP tHEFBÎÞDBS
tMBSBOKBJOUFJSBDPSUBEBFNQFEBÎPT QSFBRVFDJEPB¡$QPSNJOVUPT tHEFGBSJOIBEFUSJHP
tQBVEFDBOFMB tHEFDIPDPMBUFFNQØ
*
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
*Calda Básica 3FOEJNFOUPQBSBCPMPEFLH

5FNQPEFQSFQBSPIPSB
NJTUVSF PT JOHSFEJFOUFT TFDPT QFOFJSB
EPT BUÏ RVF B NBTTB mRVF IPNPHÐOFB
-FWF QBSB BTTBS FN GPSNB VOUBEB TP
NFOUFDPNNBSHBSJOBFFNGPSOPQSFB
para Bolo 2 Ingredientes

RVFDJEP B ¡$ QPS B NJOVUPT
%FTFOGPSNFEFQPJTEFGSJPFTJSWB
1PS$P[JOIB&ODBOUBEB tPWPT
*Massa de Pão-de-
tYÓDBSBT EFDIÈ
EFBÎÞDBS
EFGBSJOIBEFUSJHP
EFÈHVBRVFOUF
5FNQPEFQSFQBSPIPSBT tDPMIFS EFTPQB
EFGFSNFOUPFNQØ
Ingredientes
t'BSJOIBEFUSJHP QBSBVOUBS
-Ló de Morango
tMBUBEFDSFNFEFMFJUFDPNTPSP Preparo 1PS$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
Pão-de-Ló Branca Preparo

1PS$P[JOIB&ODBOUBEB $PMPRVFUPEPTPTJOHSFEJFOUFTOBCBUFEFJ
SBFCBUBQPSNJOVUPT&NTFHVJEB MFWF
3FOEJNFOUPQPSÎÜFT QBSBBTTBSFNGPSNBVOUBEBDPNNBSHBSJ
(SBVEFEJmDVMEBEFGÈDJM OB FNGPSOPQSFBRVFDJEP B¡$QPS
5FNQPEFQSFQBSPIPSB BNJOVUPT%FTFOGPSNFEFQPJTEFGSJP
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
*Massa Folhada 2 Preparo

%JTTPMWBPTBMOBÈHVBFSFTFSWF1FOFJSF
B GBSJOIB EF USJHP GBÎB VN CVSBDP OP
NFJPFDPMPRVFPPWP BNBSHBSJOB PWJ
Rendimento: 1 bolo
5FNQPEFQSFQBSPIPSBT
1PS3PTF"SUFF$SJBÎÜFT OBHSF F B ÈHVB BPT QPVDPT USBCBMIBOEP
Rendimento: 1 bolo BNBTTBBUÏRVFmRVFIPNPHÐOFBFNB Ingredientes
(SBVEFEJmDVMEBEFGÈDJM DJB %FJYFB EFTDBOTBS QPS NJOVUPT tLHEFGBSJOIBEFUSJHP
5FNQPEFQSFQBSPIPSBT %FQPJT BCSBBNBTTBFDPMPRVFBNBSHB tPWPT
SJOBQBSBGPMIBSTPCSFFMB%PCSFBFN tNMEFÈHVBNPSOB
Ingredientes QBSUFT&NTFHVJEB BCSBBNBJTVNBWF[ tDPMIFS EFTPQB
EFBÎÞDBS
tHEFGBSJOIBEFUSJHP F EPCSFB FN QBSUFT -FWF Ë HFMBEFJSB tDPMIFS EFDIÈ
EFTBM
tDPMIFS EFTPQB
EFNBOUFJHBFN QPS NJOVUPT %FQPJT SFUJSF B NBTTB tDPMIFSFT EFTPQB
EFNBSHBSJOB
UFNQFSBUVSBBNCJFOUF EBHFMBEFJSBFBCSBOPWBNFOUF%PCSFB tHEFGFSNFOUPCJPMØHJDP
tDPMIFS EFDIÈ
EFTBM FN QBSUFT F WPMUF Ë HFMBEFJSB "CSB B tHEFNBSHBSJOBQBSBGPMIBS
tNMEFÈHVBHFMBEB NBTTB DPMPRVF FN VNB GPSNB VOUBEB
tHFNBT DPNNBOUFJHBFQPMWJMIBEBDPNGBSJOIB Preparo
tHEFNBOUFJHBQBSBGPMIBS F MFWF QBSB BTTBS FN GPSOP NÏEJP QSFB $PMPRVFBGBSJOIBEFUSJHPFNVNBTVQFS
RVFDJEPBUÏRVFEPVSF GÓDJFFGBÎBVNCVSBDPOPNFJP$PMPRVF
Preparo P BÎÞDBS F PT EPJT UBCMFUFT EF GFSNFOUP
$PMPRVF FN VNB WBTJMIB UPEPT PT JO
HSFEJFOUFT FYDFUP B NBOUFJHB QBSB GP
MIBS F BNBTTF BUÏ RVF B NJTUVSB mRVF
IPNPHÐOFB 'PSNF VNB CPMB EF NBTTB
*Massa Folhada 4 +VOUF YÓDBSB EF DIÈ
EF ÈHVB F NFYB
DPNVNBDPMIFS%FJYFEFTDBOTBSQPS
NJOVUPT "CSB P CVSBDP NBJT VN QPVDP
F KVOUF PT EFNBJT JOHSFEJFOUFT 5SBCBMIF
FFOWPMWBBFNmMNFQMÈTUJDP MFWBOEPË 1PS*WFUF'FJUPTB CFN B NBTTB EFJYBOEPB NBDJB %FJYF
HFMBEFJSB QPS NJOVUPT 3FUJSF DPMP QBSB&TDPMBEF$VMJOÈSJB1BTTPB1BTTP
EFTDBOTBSNJOVUPT"CSBBOPWBNFOUF
RVF B NBTTB FN TVQFSG ÓDJF FOGBSJOIBEB DPN VN SPMP GPSNBOEP VN SFUÉOHVMP F
FBCSBBDPNVNSPMP FNGPSNBEFDSV[ Rendimento: 1 bolo QBTTF TPCSF FMF H EB NBSHBSJOB DPN
&N TFHVJEB DPMPRVF B NBOUFJHB QBSB (SBVEFEJmDVMEBEFGÈDJM PBVYÓMJPEFVNQJODFM&OSPMFBDPNPSP
GPMIBS DPSUBEB FN QFEBÎPT F EPCSF BT 5FNQPEFQSFQBSPIPSBT DBNCPMFFDPMPRVFPFNVNBTVQFSGÓDJF
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
*Massa Básica para Preparo

#BUBOBCBUFEFJSBPTPWPTDPNPBÎÞDBS
FBFTTÐODJBBUÏPCUFSVNBNJTUVSBWPMV
NPTBFIPNPHÐOFB"EJDJPOFBTGBSJOIBT
0CT1BSBGB[FSBNBTTBEFDIPDPMBUF
BDSFTDFOUFYÓDBSB EFDIÈ
EFDIPDP
MBUFFNQØ
Bolo com Soja BPT QPVDPT CBUFOEP TFNQSF QBSB OÍP
"OHBUVSBNB
3FOEJNFOUPQPSÎÜFT
FNQFMPUBS%FTMJHVFBCBUFEFJSBFBDSFT
DFOUF P GFSNFOUP FN QØ NJTUVSBOEPP
EFMJDBEBNFOUF&NTFHVJEB MFWFBNBTTB
QBSBBTTBSFNGPSNBVOUBEBDPNNBSHB
*
Ingredientes para
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
3FOEJNFOUPMJUSPT Preparo
(SBVEFEJmDVMEBEFGÈDJM 1BSBQSFQBSBSPQÍPEFMØCÈTJDP DPMPRVF
PTPWPTJOUFJSPTOVNBCBUFEFJSBFCBUBOB
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
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
Milk-Shake Milk-shake de
de Nutella® Açaí com Guaraná
1PS&MJTBCFUI5FPEPSP 1PS&MJTBCFUI5FPEPSP
3FOEJNFOUPDPQPHSBOEF
3FOEJNFOUPDPQPHSBOEF (SBVEFEJmDVMEBEFGÈDJM
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
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
TFDP F FOEVSFDJEP CBUB DPN VN NBS Cappuccino
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
IPSBTF OBIPSBEFTFSWJS EFTFOGPSNFP GSFF[FSQPSIPSBT%FTFOGPSNFFEFDP tHEFDIPDPMBUF

FNVNQSBUPFEFDPSFPDPNDIBOUJMJ SFDPNGBSJOIBEFDBSBNFMP IJESPHFOBEPEFSSFUJEP
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
Ingredientes do Sorvete de Manga t3BTQBTEFDIPDPMBUFBPMFJUF

tMBUBEFDSFNFEFMFJUFTFNTPSP QBSBEFDPSBÎÍP
tMBUBEFMFJUFDPOEFOTBEP tDPMIFS EFTPQB

EFBÎÞDBSEFDPO
tNBOHBTDPSUBEBT GFJUFJSP
de Café tDPMIFS EFTPQB
EFTVDPEFMJNÍP
tFOWFMPQFEFHFMBUJOBFNQØTFN Preparo
1PS"OB1BVMB(.BSUJOT
TBCPSFJODPMPSIJESBUBEBDPNEF %JWJEBPQÍPEFMØQFMBNFUBEF FNSF
3FOEJNFOUPQPSÎÜFT YÓDBSB EFDIÈ
EFÈHVB MBÎÍPËBMUVSB
FDPMPRVFVNBEBTQBS
(SBVEFEJmDVEBEFGÈDJM UFT OB NFTNB GPSNB FN RVF GPJ BTTB
5FNQPEFQSFQBSPIPSB Preparo EP $VCSBP DPN B NFUBEF EP TPSWFUF
*OJDJF QFMB NBTTB CBUFOEP PT PWPT JO F B NFUBEF EP DIBOUJMMZ F TPCSFQPOIB
Ingredientes UFJSPT DPN P BÎÞDBS QPS NJOVUPT B PVUSB NFUBEF EF QÍPEFMØ 5PSOF B
tCPMPEFDIPDPMBUFQSPOUPGBUJBEP %FQPJT NJTUVSF PT EFNBJT JOHSFEJFOUFT DPCSJS DPN TPSWFUF F DIBOUJMMZ F QJRVF
tYÓDBSB EFDIÈ
EFMJDPSEFDBDBV F MFWF QBSB BTTBS FN GPSOP QSFBRVFDJEP DFSFKBT EJTQPOEPBTBMFBUPSJBNFOUF
tYÓDBSB EFDIÈ
EFÈHVB B $ QPS NJOVUPT 1BSUB QBSB P TPCSFPCPMP%FDPSFDPNBTPVUSBTDF
tYÓDBSBT EFDIÈ
EFDBGÏGPSUF TPSWFUFEFNBOHB CBUFOEPUPEPTPTJO SFKBTJOUFJSBT DPNBTSBTQBTEFDIPDP
tMBUBTEFDSFNFEFMFJUF HSFEJFOUFTOPMJRVJEJmDBEPS.JTUVSF QPS MBUFFQFOFJSFPBÎÞDBSOPCPMP-FWFBP
tHFNBT ÞMUJNP BTDMBSBTFNPOUFPCPMP JOUFSDB GSFF[FSQPSIPSBT
tYÓDBSBT EFDIÈ
EFBÎÞDBS MBOEPDBNBEBTEFNBTTBFTPSWFUF-FWF
tDPMIFS EFTPCSFNFTB
ËHFMBEFJSBQPSIPSBTFEFTFOGPSNF
EFFNVMTJmDBOUF
t$BMEBEFDIPDPMBUF QBSBEFDPSBS
t4PSWFUFTBCPSDSFNFBHPTUP
Preparo
+VOUFMBUBEFDSFNFEFMFJUFDPNPDBGÏF
EFJYFFOHSPTTBSFNCBOIPNBSJB NFYFO
EP TFNQSF #BUB BT HFNBT DPN P BÎÞDBS
BUÏRVFmRVFNGPGBTFDMBSBTFBEJDJPOFP
DSFNF EF DBGÏ -FWF OPWBNFOUF BP GPHP
FNCBOIPNBSJBBUÏFOHSPTTBSFDP[JOIBS
BT HFNBT 3FUJSF EP GPHP EFJYF FTGSJBS F
NJTUVSFPDSFNFEFMFJUFSFTUBOUF-FWFBP
DPOHFMBEPS FN GPSNB EF BMVNÓOJP QPS
IPSBT PV BUÏ RVF mRVF CFN EVSP 3FUJSF
EPDPOHFMBEPSFCBUBOBCBUFEFJSBDPNP
FNVMTJmDBOUFBUÏRVFDSFTÎB$PMPRVFFN
GPSNBEFBSPSFNPWÓWFMBTGBUJBTEFCPMP
'PUP4IVUUFSTUPDL
VNFEFÎBBTDPNBNJTUVSBEFMJDPSFÈHVB
FDVCSBDPNPTPSWFUF-FWFBPDPOHFMB
EPSQPSIPSBTFEFDPSFDPNBDBMEBEF
DIPDPMBUFBOUFTEFTFSWJS
89
Bolo Gelado Bicolor NÏEJBQPSNJOVUPT"EJDJPOFBÈHVBF

MFWFBPNJDSPPOEBTQPSNBJTNJOVUPT
1PS"OB1BVMB(.BSUJOT .FYBCFNBUÏEJTTPMWFSQPSDPNQMFUPF
DPMPRVF QPS DJNB EP TPSWFUF 4BMQJRVF
3FOEJNFOUPQPSÎÜFT BNFOEPJNUSJUVSBEPFDPOHFMF
Bolo Gelado
*
1PS"OB1BVMB(.BSUJOT
Ingredientes
3FOEJNFOUPQPSÎÜFT tSFDFJUBEF.BTTB#ÈTJDBEF
(SBVEFEJmDVEBEFGÈDJM 1ÍPEF-Ø
5FNQPEFQSFQBSPIPSBFNJOVUPT tMJUSPEFTPSWFUFTBCPSDSFNF
tMJUSPEFTPSWFUFTBCPSNPSBOHP
Ingredientes da Massa tHEFHFMFJBEFNPSBOHP
tPWPT tHEFDIPDPMBUFQJDBEP
tDPMIFSFT EFTPQB
SBTBTEFBÎÞDBS
tYÓDBSB EFDIÈ
EFNBSHBSJOB Preparo
tYÓDBSBT EFDIÈ
EFGBSJOIBEFUSJHP 1BSUBPCPMPBPNFJP BDSFTDFOUFPDIP
tFEFYÓDBSB EFDIÈ
EFMFJUF DPMBUFQJDBEPBPTPSWFUFEFDSFNF DPMP
tDPMIFS EFTPQB
EFGFSNFOUPFNQØ RVFBNFUBEFEBNBTTBEPCPMPOBGPSNB
FEJTQPOIBPTPSWFUFEFDSFNF"HSFHVF
tQJUBEBEFFTTÐODJBEFCBVOJMIBFNQØ
FNDJNBPTPSWFUFEFNPSBOHPFMFWFBP Bolo Gelado
*OHSFEJFOUFTEP$SFNF
tPWPT
GSFF[FSQPSIPSBT%FTFOGPSNFFDVCSB
DPNBHFMFJBEFNPSBOHP Bicho-de-Pé
tYÓDBSB EFDIÈ
EFGSVUPTF 1PS"OB1BVMB(.BSUJOT
*Bolo Gelado
tHEFBÎÞDBS
tNMEFDSFNFEFMFJUFTFNTPSP 3FOEJNFOUPQPSÎÜFT
*OHSFEJFOUFTEB.POUBHFN 5FNQPEFQSFQBSPIPSBFNJOVUPT
tMJUSPEFTPSWFUFTBCPSDIPDPMBUF
Ingredientes
tHEFDIPDPMBUFFNCBSSBQJDBEP
tDPQP BNFSJDBOP
EFMJDPSBNBSFUP Crocante tSFDFJUBEFNBTTBEF
tDPQP BNFSJDBOP
EFDBGÏGPSUF 1PS"OB1BVMB(.BSUJOT QÍPEFMØCSBODB
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 $PMPRVF B NFUBEF EP TPSWFUF F B GBSJOIB+VOUFFNVNSFDJQJFOUFBNBO NF EF MFJUF .FYB CFN F FTQFSF FTGSJBS
NFUBEF EP DSFNF F DVCSB DPN B PVUSB UFJHB EFSSFUJEB F PT CJTDPJUPT USJUVSBEPT &OUÍP DVCSB P CPMP RVF FTUÈ OB GPSNB
NFUBEF EP CPMP 3FHVF B NBTTB DPN P FBNBTTFCFNDPNBTNÍPT'PSSFVNB DPN P TPSWFUF F B NFUBEF EP DSFNF EF
SFTUBOUFEBDBMEBEFMJDPSFDBGÏ KVOUFP GPSNBEFGVOEPSFNPWÓWFMDPNBNJTUV NPSBOHP 1PTJDJPOF B PVUSB NFUBEF EF
SFTUBOUFEPTPSWFUFFEPDSFNFFEFDPSF SB PCUJEB BQFSUBOEP CFN F BEJDJPOF P CPMP BHSFHVF P SFTUBOUF EP DSFNF EF
DPNPDIPDPMBUFQJDBEP-FWFBPGSFF[FS TPSWFUF&NPVUSPSFDJQJFOUF DPMPRVFBT NPSBOHPFEFDPSFDPNNPSBOHPT-FWF
FEFTFOGPSNFOBIPSBEFTFSWJS CBMBTFMFWFBPNJDSPPOEBTFNQPUÐODJB BPGSFF[FSQPSDFSDBEFIPSBT
90
Bolo Gelado
'PUP4IVUUFSTUPDL
de Abacaxi
1PS"OB1BVMB(.BSUJOT
3FOEJNFOUPQPSÎÜFT
Ingredientes
tMJUSPEFTPSWFUFTBCPSBCBDBYJ
tSFDFJUBEF1ÍPEF-Ø#SBODP
tBCBDBYJQJDBEP
tYÓDBSB EFDIÈ
EFBÎÞDBS
t$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
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
Abóbora com Coco "EJDJPOF FOUÍP P DSFNF F QPS ÞMUJNP

EFDPSFDPNDIBOUJMMZFSBTQBTEFDIPDPMBUF
1PS"OB1BVMB(.BSUJOT CSBODP$POHFMFQPSDFSDBEFIPSBT
*Bolo Gelado
3FOEJNFOUPQPSÎÜFT
Bolo Gelado
de Bombocado
Ingredientes 1PS"OB1BVMB(.BSUJOT
tCPMPQSPOUPEFDPDPGBUJBEP
tLHEFTPSWFUFTBCPSDPDP de Ameixa 3FOEJNFOUPQPSÎÜFT
tHEFBCØCPSBQJDBEB 1PS"OB1BVMB(.BSUJOT (SBVEFEJmDVMEBEFGÈDJM
tYÓDBSBT EFDIÈ
EFBÎÞDBS 5FNQPEFQSFQBSPIPSB
tQFEBÎPEFDBOFMBFNQBV 3FOEJNFOUPQPSÎÜFT
tDSBWPTEBÓOEJB (SBVEFEJmDVEBEFGÈDJM Ingredientes
tHEFDPDPGSFTDPSBMBEPHSPTTP 5FNQPEFQSFQBSPIPSBFNJOVUPT tPWPT
tHFNBT
Preparo Ingredientes tMBUBEFMFJUFDPOEFOTBEP
&N VNB QBOFMB DPMPRVF B BCØCPSB tPWPT tDPMIFSFT EFTPQB
EFGBSJOIBEFUSJHP
P BÎÞDBS B DBOFMB PT DSBWPT F P DPDP tHEFBNFJYB tDPMIFS EFDIÈ
EFGFSNFOUPFNQØ
GSFTDPFEFJYFBQVSBSFNGPHPNÏEJPBUÏ tFDPMIFS EFTPQB
EFBÎÞDBS tHEFDPDPSBMBEP
RVF GJRVF VN EPDF DSFNPTP "HVBSEF tDPMIFSFT EFTPQB
EFNBOUFJHB tNMEFMFJUFEFDPDP
FTGSJBS F SFTFSWF &N VN SFGSBUÈSJP tDPMIFS EFTPQB
EFNBOUFJHB
DPMPRVFBTGBUJBTEFCPMP DVCSBDPNP tYÓDBSB EFDIÈ
EFDPDPSBMBEP tQJUBEBEFTBM
TPSWFUF F QPS ÞMUJNP BEJDJPOF P EPDF tQJUBEBEFTBM tQJUBEBEFBÎÞDBS
EF BCØCPSB -FWF BP DPOHFMBEPS BUÏ B tCPMPEFDPDPQSPOUP tMJUSPEFTPSWFUFTBCPSMFJUFDPOEFOTBEP
IPSBEFTFSWJS tMJUSPEFTPSWFUFTBCPSBNFJYB t$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 de Manga Preparo

$PMPRVF OP MJRVJEJmDBEPS P MFJUF DPO
$PMPRVFBNFUBEFEPCPMPFNVNBGPSNBF 1PS"OB1BVMB(.BSUJOT
EFOTBEPFPTVDPFCBUBBUÏRVFFOHSPTTF
SFHVFDPNBNJTUVSBEFMJDPS MFJUFFBÎÞDBS
3FOEJNFOUPQPSÎÜFT "EJDJPOFBHFMBUJOBKÈEJTTPMWJEBFPDSFNF
#BUBOBCBUFEFJSBPTPSWFUFFPFNVMTJmDBO
(SBVEFEJmDVEBEFGÈDJM EFMFJUFFCBUBNBJTVNQPVDP3FTFSWF&N
UFBUÏRVFmRVFDSFNPTPFBEJDJPOFPTCPN
5FNQPEFQSFQBSPIPSB VNBQBOFMB DPMPRVFBQPMQBEFNBSBDVKÈ
CPOTQJDBEPT$VCSBDPNBPVUSBNFUBEFEB
PBNJEPEFNJMIPFPBÎÞDBSFMFWFBPGPHP
NBTTBKÈSFHBEBDPNBDBMEBFSFTFSWF&N
Ingredientes BUÏFOHSPTTBS3FTFSWF$PMPRVFPCPMPOP
VNBQBOFMB GBÎBVNCSJHBEFJSPNPMFDPN
GVOEPEFVNBGPSNBFBEJDJPOFBNFUBEF
PMFJUFDPOEFOTBEP BNBOUFJHBFPDIPDPMB tNBOHBTQJDBEBT
EPTPSWFUF$PMPRVFUBNCÏNPTVTQJSPFT
UFFNQØ$VCSBPCPMPDPNPCSJHBEFJSPF tMJUSPEFTPSWFUFTBCPSDSFNF
NBHBEPFDVCSBDPNPDSFNFEFNBSBDVKÈ
EFDPSFDPNPDIPDPMBUFHSBOVMBEP tSFDFJUBEFNBTTBEFQÍPEFMØCSBODB
-FWFBPDPOHFMBEPSQPSIPSBT EFTFOGPS
tDPMIFS EFTPQB
EFFNVMTJmDBOUF
NF F KVOUF B DBMEB EP NBSBDVKÈ %FDPSF
*Bolo Gelado de Limão

tDPMIFSFT EFTPQB
EFBÎÞDBS
DPNBMHVOTTVTQJSPTJOUFJSPT
t$IBOUJMMZFDBMEBEFNBOHBBHPTUP
QBSBEFDPSBS
Preparo
1PS"OB1BVMB(.BSUJOT /P MJRVJEJmDBEPS DPMPRVF BT NBOHBT F
CBUBMFWFNFOUF3FTFSWFVNBQBSUFQBSB
3FOEJNFOUPQPSÎÜFT GB[FSBDBMEBFQBTTFFTTFDSFNFQBSBP
(SBVEFEJmDVEBEFGÈDJM SFDJQJFOUFEBCBUFEFJSB$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
DPNPTPSWFUF$PMPRVFNFUBEFEBDBM
'PUP4IVUUFSTUPDL
t3BTQBTEFMJNÍPBHPTUP QBSBEFDPSBS
EBEFNBOHBFBHSFHVFBPVUSBNFUBEF
EP CPMP -FWF BP GSFF[FS QPS IPSBT
Preparo %FTFOGPSNF EFDPSF DPN DIBOUJMMZ F
$PMPRVFOPMJRVJEJmDBEPSPMFJUFDPOEFO BEJDJPOFPSFTUBOUFEBDBMEBEFNBOHB
93
GPSNBTEFCPMPJOHMÐTFBTTFFNGPSOP
'PUP4IVUUFSTUPDL
QSFBRVFDJEPB$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
(SBVEFEJmDVEBEFGÈDJM (SBVEFEJmDVEBEFGÈDJM
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
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
#BUBCFNBUÏRVFFOHSPTTFFBEJDJPOFB tDPMIFSFT EFTPQB

EFNBOUFJHB
HFMBUJOBKÈEJTTPMWJEBFPDSFNFEFMFJUF tEFYÓDBSB EFDIÈ
EFMJDPSEFDBDBV
"HSFHVFBTDMBSBTFNOFWF CBUBNBJTVN t'JPTEFPWPTFOP[FTBHPTUP QBSB
QPVDP F SFTFSWF $PMPRVF B NFUBEF EB EFDPSBS
tMBUBEFÈHVB
NBTTBEPCPMPOPGVOEPEFVNBGPSNB
tHFNBT
DPMPRVFBNFUBEFEPTPSWFUFFBEJDJPOF Preparo
B NFUBEF EB NPVTTF "HSFHVF B PVUSB #BUBBNBOUFJHBDPNPBÎÞDBSFBTHFNBT
Preparo
QBSUF EP CPMP DVCSB DPN P TPSWFUF P F BDSFTDFOUF B GBSJOIB EF USJHP JOUFSDB
#BUB OP MJRVJEJmDBEPS P QÐTTFHP DPN
SFTUBOUFEBNPVTTFFMFWFBPDPOHFMBEPS MBOEP DPN P MFJUF "EJDJPOF BT OP[FT F
P TVDP EF MJNÍP F SFTFSWF FN VN SFDJ
QPSIPSBT%FTFOGPSNFFEFDPSFDPNP BHSFHVF BT DMBSBT FN OFWF 1PS ÞMUJNP
QJFOUF )JESBUF B HFMBUJOB DPN YÓDBSB
NBSTINBMMPXFBTSBTQBTEFMJNÍP KVOUFPGFSNFOUP%JTQPOIBBNBTTBFN
94
EFDIÈ
EFMFJUFFDPMPRVFPSFTUBOUFEP
MFJUF FN VNB QBOFMB DPN DBQBDJEBEF
EP EB QBOFMB F EFJYF mDBS NPSOP &OUÍP
BDSFTDFOUF PT PWPT DPMPRVF FN VN TBDP Bolo Gelado
QBSB MJUSPT +VOUF P BÎÞDBS B FTTÐODJB
FBHFMBUJOBIJESBUBEBFMFWFBPGPHPQPS
EFDPOGFJUBS VOUFVNBGPSNBDPNPSJGÓDJP
DFOUSBMFGBÎBVNDÓSDVMPDPNBNBTTB"TTF de Waffer de
NJOVUPT PV BUÏ RVF B HFMBUJOB FTUFKB
CFN EJTTPMWJEB %FTQFKF FTUF DSFNF FN
FNGPSOPQSFBRVFDJEPBUÏEPVSBS%FQPJT
SFDIFJFBNBTTBDPNPTPSWFUF%FSSFUBPT
Chocolate
VNB GPSNB EF BMVNÓOJP F MFWF BP DPO 1PS"OB1BVMB(.BSUJOT
EPJT DIPDPMBUFT KVOUPT F NJTUVSF P DSFNF
HFMBEPS QPS IPSBT %FQPJT DPMPRVF B EFMFJUF$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
DPSBSFDPOHFMFOPWBNFOUF
1PS"OB1BVMB(.BSUJOT
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
Preparo GSJP DPMPRVFPTPSWFUFFMFWFBPDPOHFMB

1BSBBNBTTB GFSWBBÈHVBDPNPBÎÞDBS B EPSQPSIPSBT%FTFOGPSNFFNVNQSB
NBOUFJHBFPTBMFBDSFTDFOUFHSBEVBMNFOUF UPCFNHFMBEPF TFFTUJWFSEJGÓDJMEFTPMUBS
BGBSJOIB.FYBCFNBUÏRVFTPMUFEPGVO FTRVFOUFVNQPVDPBCBTFEBGPSNB
95
tYÓDBSB EFDIÈ
EFBÎÞDBS
Bolo Gelado PDPDPGSFTDPFMFWFBPGPHPBUÏRVFBERVJSB
QPOUPEFCSJHBEFJSP"HVBSEFFTGSJBSFDP tYÓDBSBT EFDIÈ
EFDSFNFEF
Nuvens de Coco MPRVFPDSFNFEFMFJUF$PNBPVUSBMBUBEF

MFJUFDPOEFOTBEP PSFTUBOUFEBNBOUFJHB P
MFJUFGSFTDP
1PS"OB1BVMB(.BSUJOT BÎÞDBSFPDIPDPMBUFFNQØ GBÎBVNCSJHB tDPMIFSFT EFTPQB
EFNBOUFJHB
EFJSPNPMF1BSUBPCPMPBPNFJP SFHVFP tDPMIFS EFTPCSFNFTB
3FOEJNFOUPQPSÎÜFT DPNVNQPVDPEPMFJUFEFDPDPFDVCSBP EFFNVMTJmDBOUF

(SBVEFEJmDVEBEFGÈDJM DPN P TPSWFUF EF DIPDPMBUF $PMPRVF P t$BTUBOIBEFDBKVBHPTUP QBSBEFDPSBS
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
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 tCPMPEFCBVOJMIBQSPOUPGBUJBEP

tFMJUSPEFTPSWFUFTBCPSOBUB
Preparo
&N VN SFGSBUÈSJP DPMPRVF BT GBUJBT EP
CPMPFDVCSBBTDPNPTPSWFUF$PMPRVF de Mamão
Prestígio QPSDJNBVNBDBNBEBEFRVFJKPFPVUSB
EFHPJBCBEB"EJDJPOFPSFTUBOUFEFTPS Papaia com Cassis
1PS"OB1BVMB(.BSUJOT
WFUF BHSFHVF BT EFNBJT GBUJBT EF CPMP F 1PS$P[JOIB&ODBOUBEB
3FOEJNFOUPQPSÎÜFT EFDPSFDPNDIBOUJMMZ.BOUFOIBOPDPO
HFMBEPSBUÏPNPNFOUPEFTFSWJS 3FOEJNFOUPQPSÎÜFT
5FNQPEFQSFQBSPIPSB
*Bolo Gelado
5FNQPEFQSFQBSPIPSBT
Ingredientes Ingredientes
tSFDFJUBEFNBTTBEFQÍPEFMØ tSFDFJUBEF.BTTBEF1ÍPEF-Ø#SBODB
EFDIPDPMBUF tQPUFEFTPSWFUFTBCPSNBNÍPQBQBJB
tMJUSPEFTPSWFUFTBCPSDIPDPMBUF tDBJYBEFQØQBSBNBSTINBMMPXCBUJEB
tHEFDPDPGSFTDPSBMBEP
de Café DPOGPSNFBTJOTUSVÎÜFT QBSBDPCFSUVSB
1PS"OB1BVMB(.BSUJOT t'BUJBTEFNBNÍPQBQBJBFDBMEBEF
tMBUBEFDSFNFEFMFJUFTFNTPSP DBTTJTBHPTUP QBSBEFDPSBS

tDPMIFSFT EFTPQB
EFNBOUFJHB 3FOEJNFOUPQPSÎÜFT
tDPMIFSFT EFTPQB
EFDIPDPMBUF (SBVEFEJmDVMEBEFGÈDJM Preparo
FNQØ 5FNQPEFQSFQBSPIPSB $PSUFPQÍPEFMØBPNFJPFNPOUFPFN
tYÓDBSB EFDIÈ
EFMFJUFEFDPDP VN BSP EF DN EF EJÉNFUSP "MUFSOF
tDPMIFS EFTPQB
EFBÎÞDBS Ingredientes DBNBEBT EF CPMP F TPSWFUF UFSNJOBOEP
tNMEFMFJUF QFMBDBNBEBEFCPMP&NTFHVJEB MFWFBP
Preparo tDPMIFS EFTPQB
EFDBGÏFNQØTPMÞWFM GSFF[FS QPS IPSBT SFUJSF F DVCSB DPN
&NVNBQBOFMB DPMPRVFMBUBEFMFJUFDPO tDPMIFS EFTPQB
EFDBGÏFNQØ NBSTINBMMPX %FDPSF DPN BT GBUJBT EF
EFOTBEP DPMIFS EFTPQB
EFNBOUFJHBF tHFNBT NBNÍPQBQBJBFBDBMEBEFDBTTJT
96
'PUP4IVUUFSTUPDL
tDMBSBT
tHFNBT
tDPMIFSFT EFTPQB
EFNBSHBSJOB
tDPMIFS EFDBGÏ
EFFTTÐODJB
EFCBVOJMIB
tFEFYÓDBSB EFDIÈ
EFBÎÞDBS
tDPMIFS EFTPQB
EFGFSNFOUPFNQØ
tYÓDBSBT EFDIÈ
EFGBSJOIBEFUSJHP
tYÓDBSB EFDIÈ
EFDIPDPMBUFFNQØ
tDPMIFS EFDBGÏ
EFCJDBSCPOBUP
tDPQP BNFSJDBOP
EFJPHVSUFOBUVSBM
tMJUSPEFTPSWFUFTBCPSNBOHB
tYÓDBSB EFDIÈ
EFÈHVB
tYÓDBSB EFDIÈ
EFBÎÞDBS
tDSBWP
tDPMIFS EFTPQB
EFMJDPSEFDBDBV
Demais Ingredientes
tNBOHBDPSUBEBFNQFEBÎPT
Preparo
Sorvebolo Preparo
1BSB GB[FS B NBTTB CBUB BT DMBSBT FN
OFWF&NVNBPVUSBUJHFMB CBUBBNBS
de Frutas #BUBOBCBUFEFJSBBNBOUFJHBDPNPBÎÞ
DBS BUÏ PCUFS VN DSFNF "DSFTDFOUF PT
HBSJOB BT HFNBT F P BÎÞDBS EFTMJHVF
B CBUFEFJSB F BDSFTDFOUF B GBSJOIB EF
1PS3PTF"SUFF$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
DFUPPMJDPS FMFWBOEPBPGPHP2VBOEP
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
Torta Americana Baba-de-moça
tHFNBT
tDPMIFSFT EFTPQB
EFBNJEPEFNJMIP
tHEFBÎÞDBS tDPMIFS EFTPQB
EFFTTÐODJB
tDPQP BNFSJDBOP
EFÈHVB EFCBVOJMIB
3FOEJNFOUPQPSÎÜFT tNMEFMFJUFEFDPDP tMBUBTEFDSFNFEFMFJUF
(SBVEFEJmDVMEBEFGÈDJM tHFNBT tCPNCPOTEFDIPDPMBUFDPN
5FNQPEFQSFQBSPIPSBFNJOVUPT SFDIFJPTBCPSNPSBOHPQJDBEPT
Ingredientes do Marshmallow
EFÈHVB Preparo
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
UFTFNSFMBÎÍPBPDPNQSJNFOUPFBQMJRVF
*Torta Baba-de-Moça
PSFDIFJPFOUSFFMBT1PSmN DVCSBDPNP
NBSTINBMMPXFEFDPSFBHPTUP
tDMBSBTFNOFWF
com Marshmallow
*Torta Cremosa tHFNBT

tDPMIFS EFTPQB
EFNBOUFJHB
tYÓDBSB EFDIÈ
EFBÎÞDBS
t£EFYÓDBSB EFDIÈ
EFMFJUF
tYÓDBSB EFDIÈ
EFGBSJOIBEFUSJHP
3FOEJNFOUPQPSÎÜFT
de Bombom tYÓDBSB EFDIÈ
EFBNFOEPJN
UPSSBEPFQJDBEP
1PS(FHF'SBODP
EF
3FOEJNFOUPQPSÎÜFT DIPDPMBUFFNQØ
Ingredientes da Massa (SBVEFEJmDVMEBEFGÈDJM t&TTÐODJBEFCBVOJMIBBHPTUP
tPWPT 5FNQPEFQSFQBSPIPSBT tDPMIFS EFTPCSFNFTB
EF
tDPMIFSFT EFTPQB
GFSNFOUPFNQØ
EFGBSJOIBEFSPTDB Ingredientes
tDPMIFS EFTPQB
EFDIPDPMBUFFNQØ tQBDPUFEFCJTDPJUPTSFDIFBEPT Ingredientes do Recheio
tDPMIFSFT EFTPQB
EFGBSJOIBEFUSJHP TBCPSDIPDPMBUF tMBUBTEFMFJUFDPOEFOTBEP
tDPMIFSFT EFTPQB
EFBÎÞDBS tMJUSPEFMFJUF tDPMIFS EFTPQB
DIFJBEFNBOUFJHB
tDPMIFS EFDIÈ
EFGFSNFOUPFNQØ tMBUBEFMFJUFDPOEFOTBEP tNMEFDSFNFEFMFJUF
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
1PS3POBMEP3PTTJ Ingredientes da Massa
tYÓDBSB EFDIÈ
EFGBSJOIBEFUSJHP Ingredientes da Massa
EFBÎÞDBSNBTDBWP tQJUBEBEFTBM
(SBVEFEJmDVMEBEFNÏEJP tYÓDBSB EFDIÈ
EFBNJEPEFNJMIP tHEFBÎÞDBS
5FNQPEFQSFQBSPIPSB tYÓDBSB EFDIÈ
EFCJTDPJUPUJQP tHEFGBSJOIBEFUSJHP
NBJTFOBUSJUVSBEP tPWPT
Ingredientes da Massa tQJUBEBEFTBM t3BTQBTEFMJNÍP
100
tHEFBÎÞDBS Torta de Banana
tHEFNBOUFJHBTFNTBM 1PS%BMWB;BOGPSMJO 5SFNEB"MFHSJB
tHEFEBNBTDP
tDBSBNCPMBTHSBOEFTFNBEVSBT 3FOEJNFOUPQPSÎÜFT
DPSUBEBTFNGBUJBT (SBVEFEJmDVMEBEFGÈDJM
tPWPT 5FNQPEFQSFQBSPNJOVUPT
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
CBUJEBT FN OFWF KÈ DPN P BÎÞDBS F B

HFMBUJOB FN QØ IJESBUBEB .JTUVSF EF
MJDBEBNFOUF%FTQFKFBNPVTTFTPCSFB
NBTTBKÈBTTBEBFMFWFËHFMBEFJSBBUÏP
NPNFOUPEFTFSWJS%FDPSFDPNPDIBO
UJMJFBTGPMIBTEFIPSUFMÍ
101
TORTAS
Torta de Chocolate PGFSNFOUPBUÏRVFGPSNFNQJDPTmSNFT

%FTQFKF P DSFNF SFTFSWBEP MFOUBNFOUF
Castanha-do-pará TPCSF BT DMBSBT F NJTUVSF EFMJDBEBNFOUF

$PMPRVFBNBTTBFNGPSNBTSFEPOEBTEF
DNEFEJÉNFUSPVOUBEBTDPNNBSHB
SJOB F QPMWJMIBEBT DPN GBSJOIB "TTF FN
3FOEJNFOUPQPSÎÜFT GPSOP NÏEJP QSFBRVFDJEP EFTFOGPSNF F
(SBVEFEJmDVMEBEFNÏEJP EFJYFFTGSJBS1BSBQSFQBSBSPSFDIFJPFB
5FNQPEFQSFQBSPIPSBT DPCFSUVSB EFSSFUBPDIPDPMBUFFNCBOIP
FNJOVUPT
NBSJB SFUJSF EP GPHP F BDSFTDFOUF P DSF
Torta de Chocolate Ingredientes da Massa Branca
NFEFMFJUF.FYBDPNVNBFTQÈUVMBBUÏ
P DIPDPMBUF mDBS MJTP F CSJMIBOUF F EFJYF
com Calda de tHEFDBTUBOIBEPQBSÈ
tPWPT
FTGSJBS&TQBMIFVNBQBSUFEPSFDIFJPTP
Maracujá tFYÓDBSBT EFDIÈ

EFBÎÞDBS
tDPMIFSFT EFTPQB
EFGBSJOIBEF
CSFDBEBNBTTBKÈBTTBEBFNPOUFPCPMP
BMUFSOBOEPBTDBNBEBT&NCSVMIFBTNBT
TBTKÈNPOUBEBTDPNmMNFQMÈTUJDPFEFJYF
USJHP
OBHFMBEFJSBBUÏPEJBTFHVJOUF-FWFËHF
3FOEJNFOUPQPSÎÜFT t.BSHBSJOB QBSBVOUBS
MBEFJSBUBNCÏNBPVUSBQBSUFEPDSFNFEF
(SBVEFEJmDVMEBEFGÈDJM DIPDPMBUF "RVFÎB P SFDIFJP FN CBOIP
5FNQPEFQSFQBSPIPSBFNJOVUPT Ingredientes da Massa de Chocolate
tYÓDBSB EFDIÈ
EFDIPDPMBUFFNQØ NBSJB BUÏ mDBS NBMFÈWFM $VCSB P CPMP F
t£EFYÓDBSB EFDIÈ
EFÈHVBGFSWFOUF EFDPSFDPNDBTUBOIBTFNMBTDBTFSBTQBT
tF£EFYÓDBSB EFDIÈ
EFGBSJOIBEF EFDIPDPMBUF
tYÓDBSB EFDIÈ
EFGBSJOIBEFUSJHP
tQJUBEBEFTBM USJHP
*Torta de Chocolate
tQJUBEBEFBÎÞDBS tF£EFYÓDBSB EFDIÈ
EFBÎÞDBS
tYÓDBSB EFDIÈ
EFNBOUFJHB tFDPMIFS EFDIÈ
EFCJDBSCPOBUP
tPWP EFTØEJP
tYÓDBSB EFDIÈ
EFØMFP
Ingredientes do Recheio tPWPT
tNMEFDSFNFEFMFJUF
tDPMIFSFT EFDIÈ
EFFTTÐODJB
EFCBVOJMIB
com Nozes
1PS(FHF'SBODP
tDPMIFS EFDIÈ
EFGFSNFOUPFNQØ
3FOEJNFOUPQPSÎÜFT
tHEFBÎÞDBS Ingredientes para o Recheio e
Cobertura (SBVEFEJmDVMEBEFGÈDJM
tDPMIFSFT EFTPQB
EFÈHVB
tLHEFDIPDPMBUFNFJPBNBSHP 5FNQPEFQSFQBSPIPSB
tLHEFNBSBDVKÈ
.JTUVSF B GBSJOIB DPN P TBM F P BÎÞDBS Preparo tYÓDBSB EFDIÈ
EFMFJUF
'BÎB VN PSJG ÓDJP OP NFJP EB NJTUVSB F 1BSB QSFQBSBS B NBTTB CSBODB CBUB BT tYÓDBSB EFDIÈ
EFMJDPSEFDBDBV
DPMPRVF B NBOUFJHB .JTUVSF DPN BT DMBSBTFNOFWF BEJDJPOFBTHFNBT VNBB tQBDPUFEFCJTDPJUPUJQPDIBNQBHOF
NÍPTBUÏPCUFSVNBGBSPGBHSPTTB+VOUFP VNB NJTUVSBOEPCFN+VOUFPBÎÞDBSBPT tMBUBEFMFJUFDPOEFOTBEP
PWPFBNBTTFCFN&NCSVMIFBNBTTBFN QPVDPTFNFYBBUÏGPSNBSVNDSFNF#BUB tHEFNBOUFJHB
mMNFQMÈTUJDPFMFWFËHFMBEFJSBQPSBQSP OPMJRVJEJmDBEPSBTDBTUBOIBTDPNBGBSJ tHEFDIPDPMBUFCSBODPEFSSFUJEP
YJNBEBNFOUFNJOVUPT"CSBBNBTTB OIBFJODPSQPSFEFMJDBEBNFOUFËNJTUVSB tYÓDBSBT EFDIÈ
EFOP[FTQJDBEBT
FGPSSFVNBGPSNBSFEPOEBEFDNEF %JWJEBBNBTTBFNGPSNBTSFEPOEBTEF
EJÉNFUSP &TQBMIF GFJKÜFT DSVT TPCSF B DN EF EJÉNFUSP GPSSBEBT DPN QBQFM Preparo
NBTTBFBTTFFNGPSOPNÏEJPQSFBRVF NBOUFJHB VOUBEP DPN NBSHBSJOB "TTF .JTUVSFPMFJUFFPMJDPSEFDBDBVFVNF
DJEP QPS BQSPYJNBEBNFOUF NJOVUPT FN GPSOP NÏEJP QSFBRVFDJEP EFTFOGPS EFÎBPTCJTDPJUPTUJQPDIBNQBHOF$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
Aveia e Mel BRVFÎBPDSFNFEFMFJUF NJTUVSFPDIP

DPMBUF BUÏ RVF EFSSFUB F BDSFTDFOUF PT
TFHVJEB FTQBMIF PT NPSBOHPT QJDBEPT
TPCSFBNBTTBEBUPSUB EFTQFKFBDPCFS
1PS%ÏCPSB$PSEFJSP UVSBFMFWFBPGPSOPBUÏRVFFTUFKBmSNF
PVUSPTJOHSFEJFOUFT1BSBNPOUBSBUPS
UB DPMPRVFOPGVOEPEFVNBGPSNBDPN %FQPJT EF GSJB EFDPSF DPN NPSBOHPT
3FOEJNFOUPQPSÎÜFT BSP SFNPWÓWFM VNB DBNBEB EF BQSPYJ DPSUBEPTBPNFJP
(SBVEFEJmDVMEBEFGÈDJM NBEBNFOUF DN EF CPMP 1BTTF VNB
*Torta de Leite
5FNQPEFQSFQBSPIPSB DBNBEB EF DIBOUJMJ F FN TFHVJEB EFT
QFKF P DSFNF EF DIPDPMBUF .JTUVSF PT
Ingredientes JOHSFEJFOUFTEBDPCFSUVSBFDPMPRVFQPS
tGPMIBTEFNBTTBQIJMP DJNBEPDSFNF-FWFBUPSUBËHFMBEFJSB
tDPMIFSFT EFTPQB
EF BUÏPNPNFOUPEFTFSWJS
NBOUFJHBEFSSFUJEB
tmHPTNBEVSPTFmSNFT Condensado
tHEFBWFMÍ
tDPMIFSFT EFTPQB
EFNFM
t"ÎÞDBS QBSBQPMWJMIBS
*Torta de Cream 1PS(FHF'SBODP
3FOEJNFOUPQPSÎÜFT
'PSSFVNSFGSBUÈSJPDPNBTGPMIBTEF
NBTTBQIJMPQJODFMBEBTDPNBNBOUFJHB
Cheese e Morango Ingredientes
1PS+VSBOEZS"ĉPOTP
F BTTF FN GPSOP QSFBRVFDJEP BUÏ EPV tMBUBEFMFJUFDPOEFOTBEP
SBS 5SJUVSF BT BWFMÍT F NJTUVSFBT DPN 3FOEJNFOUPQPSÎÜFT tDPMIFS EFTPQB
EFGBSJOIBEFUSJHP
PNFM$PSUFPmHPFNGBUJBTEF DN tDPMIFSFT EFTPQB
EFBÎÞDBS
1BSBNPOUBS DPMPRVFBGBSPGBEFBWFMÍT tDPMIFS EFTPQB
EFNBOUFJHB
F NFM TPCSF B NBTTB BTTBEB BSSVNF BT tDPMIFS EFDIÈ
EFGFSNFOUPFNQØ
GBUJBTEFmHPQPSDJNBFTBMQJRVFBÎÞDBS tHEFDPDPGSFTDPSBMBEP
tHEFGBSJOIBEFUSJHP
Preparo
*Torta de Chocolate
tHEFNBOUFJHBTFNTBMHFMBEB
tEFYÓDBSB EFDIÈ
EFBÎÞDBS
EPS FYDFUPPDPDPGSFTDPSBMBEP$PMPRVF
tHFNBT
PT JOHSFEJFOUFT CBUJEPT FN VNB WBTJMIB
tDPMIFS EFDIÈ
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
(SBVEFEJmDVMEBEFGÈDJM t'BSJOIBEFUSJHP QBSBQPMWJMIBS
5FNQPEFQSFQBSPIPSBT
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
tHEFDIPDPMBUFBPMFJUFQJDBEP Preparo
'PUP4IVUUFSTUPDL
tHEFCJTDPJUPTBCPSMFJUFF 'BÎB B NBTTB EB UPSUB BNBTTBOEP UP

NFMQJDBEP EPTPTJOHSFEJFOUFTEFMJDBEBNFOUFDPN
tYÓDBSB EFDIÈ
EFDSPDBOUFEFBÎÞDBS BTQPOUBTEPTEFEPTFFNQSFHBOEPFN
Preparo VNB BTTBEFJSB EF GVOEP GBMTP VOUBEB F
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$PMPRVFBNBTTBOBTGPSNBTQSFQB
SBEBTFBTTFQPSDFSDBEFNJOVUPTPVBUÏ
PUPQPmDBSmSNFFDSPDBOUF%FJYFFTGSJBS
OBTGPSNBTBOUFTDPSUBSBTUPSUBT
Torta de Maçã
3FOEJNFOUPQPSÎÜFT
FNJTUVSFBTDPNPBÎÞDBSFPSVN
+VOUFBTVWBTQBTTBTTFNTFNFOUFTFB
DBOFMBFNQØ$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
*Torta de Ingredientes da Massa

tQBDPUFEFCJTDPJUPUJQP
NBJTFOBUSJUVSBEP
tHEFNBSHBSJOBTFNTBM
tNBÎÍT
Macadâmia Ingredientes da Cobertura
tYÓDBSB EFDIÈ
EFÈHVB
1PS%ÏCPSB$PSEFJSP
tHEFBÎÞDBS tYÓDBSB EFDIÈ
EFTVDP
tDPMIFS EFTPQB
EFSVN 3FOEJNFOUPQPSÎÜFT DPODFOUSBEPEFNBSBDVKÈ
tDPMIFS EFDIÈ
EFDBOFMBFNQØ (SBVEFEJmDVMEBEFGÈDJM tYÓDBSB EFDIÈ
EFBÎÞDBS
tPWPCBUJEP 5FNQPEFQSFQBSPIPSB tFOWFMPQFEFHFMBUJOBFNQØ
tYÓDBSB EFDIÈ
EFVWBQBTTB TFNTBCPSFJODPMPS
Ingredientes tDPMIFS EFTPQB
EF
Preparo tHEFDBTUBOIBUJQPNBDBEÉNJB TFNFOUFTEFNBSBDVKÈ
.JTUVSFUPEPTPTJOHSFEJFOUFTEB tHEFDIPDPMBUFCSBODPQJDBEP
NBTTBDPNBQPOUBEPTEFEPTBUÏRVF tHEFEBNBTDPTFDP Preparo
GJRVFNBDJBFBCSBBFNTVQFSG ÓDJF tHEFNBOUFJHBTFNTBM .JTUVSFPTCJTDPJUPTDPNBNBSHBSJOBF
FOGBSJOIBEB6OUFVNBGPSNBDPN tDPMIFS EFDIÈ
EFFTTÐODJB GPSSFVNBBTTBEFJSBEFGVOEPGBMTP-FWF
NBOUFJHBFDPMPRVFBNBTTB MFWBOUBO EFCBVOJMIB QBSBBTTBSFNGPSOPQSFBRVFDJEPQPS
EPBTCPSEBT1BSBPSFDIFJP EFTDBT tPWPT NJOVUPTPVBUÏRVFmRVFEPVSBEP3FUJSF
RVFBTNBÎÍT DPSUFBTFNGBUJBTGJOBT tHEFBÎÞDBSNBTDBWP EPGPSOPFSFTFSWF1BSBGB[FSBDPCFSUV
104
SB IJESBUFBHFMBUJOBDPNBÈHVBFPTVDP QBSUFEPDSFNFEFNBOUFJHBFEJTQPOIB tHEFBÎÞDBS
F MFWF QBSB P CBOIPNBSJB PV NJDSP BMHVOTNPSBOHPT%FDPSFDPNDIBOUJMJF tHEFDIPDPMBUFFNQØ
POEBTBUÏmDBSEJTTPMWJEB+VOUFPBÎÞDBS QFEBÎPTEFNPSBOHPFMFWFËHFMBEFJSBBUÏ tQJUBEBEFTBM
DPMPRVFBTTFNFOUFTEFNBSBDVKÈ FTQFSF PNPNFOUPEFTFSWJS tHEFNBOUFJHBTFNTBM
BNPSOBSFEFTQFKFBDPCFSUVSBQPSDJNB FNUFNQFSBUVSBBNCJFOUF
*Torta de Nozes
EBUPSUB4JSWBFNTFHVJEB tPWP
*Torta de Morango
tHEFQBÎPDBBNBTTBEB
tHEFBÎÞDBS
tHEFDSFNFEFMFJUFGSFTDP
tPWPT
1PS(FHF'SBODP 3FOEJNFOUPQPSÎÜFT tQÏTEFNPMFRVFNPÓEPT
(SBVEFEJmDVMEBEFGÈDJM t$BMEBEFDBSBNFMPQSPOUBBHPTUP
3FOEJNFOUPQPSÎÜFT 5FNQPEFQSFQBSPIPSBT
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
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
QFOFJSBEB F NJTUVSF CFN &N TFHVJEB $VCSBBUPSUBDPNPNFSFOHVF EFDPSF

EFTQFKF B NJTUVSB FN VNB GPSNB SF DPNBTOP[FTFTJSWBFNTFHVJEB 3FOEJNFOUPQPSÎÜFT
EPOEB EF DN EF EJÉNFUSP VOUBEB F (SBVEFEJmDVMEBEFGÈDJM
*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
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 Duas Cores

/BCBUFEFJSB DPMPRVFPMFJUFDPOEFOTB
3FOEJNFOUPQPSÎÜFT EP P DIPDPMBUF FN QØ B NBOUFJHB F B
(SBVEFEJmDVMEBEFGÈDJM FTTÐODJBEFCBVOJMIB.JTUVSFCFN&N
5FNQPEFQSFQBSPNJOVUPT VNBGPSNBRVBESBEBEFDFSDBEFDN
EFEJÉNFUSP JOUFSDBMFDBNBEBTEFDSFNF
Ingredientes 1PS(FHF'SBODP FEFCJTDPJUPUJQPNBJTFOB UFSNJOBOEP
tMBUBEFMFJUFDPOEFOTBEP FNVNBDBNBEBEFDSFNF%FDPSFDPN
tMBUB NFTNBNFEJEB
EFMFJUF 3FOEJNFOUPQPSÎÜFT BTSBTQBTEFDIPDPMBUFFMFWFËHFMBEFJSB
tHFNB (SBVEFEJmDVMEBEFGÈDJM BUÏPNPNFOUPEFTFSWJS
tDPMIFS EFTPQB
EFBNJEPEFNJMIP 5FNQPEFQSFQBSPIPSB
*Torta Fácil
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
*Torta Gelada de Café

1PS3POBMEP3PTTJ
3FOEJNFOUPQPSÎÜFT
tQBDPUFEFCJTDPJUPUJQPNBJTFOB
tHEFNBOUFJHB
tDPMIFSFT EFTPQB
EF
DIPDPMBUFFNQØ
tQJUBEBEFDBOFMBFNQØ
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
mDBEPSFDPMPRVFFNVNBWBTJMIBDPNB SFTUBOUF EPT CJTDPJUPT $PNQMFUF DPN P

DBOFMB PDIPDPMBUFFBNBOUFJHB.JTUVSF SFTUBOUF EP DSFNF F MFWF BP GSFF[FS QPS Preparo
CFNBUÏRVFmRVFVNBNBTTBIPNPHÐOFB DFSDBEFIPSBT&NVNBQBOFMB BRVFÎB 'BÎB B NBTTB CÈTJDB EF DIPDPMBUF F SF
FGPSSFVNBBTTBEFJSBEFGVOEPSFNPWÓWFM PDSFNFEFMFJUF PDIPDPMBUFFBNBSHB TFSWF -FWF BP GPHP P MFJUF DPOEFOTBEP
FMFWFBPGPSOPNÏEJPQSFBRVFDJEPQBSB SJOB3FUJSFBUPSUBEPGSFF[FS FTQBMIFB FPDIPDPMBUFFNQØ NFYFOEPBUÏPCUFS
BTTBS BUÏ RVF mRVF EPVSBEB QPS DFSDB DPCFSUVSB EFTFOGPSNFFEFDPSFDPNPT QPOUP EF CSJHBEFJSP %FJYF FTGSJBS &N
EF NJOVUPT 3FUJSF EP GPSOP F EFJYF CJTDPJUPT DPN DPCFSUVSB EF DIPDPMBUF TFHVJEB CBUBOPMJRVEJmDBEPSPCSJHBEFJ
FTGSJBS $PMPRVF OB HFMBEFJSB BUÏ RVF m .BOUFOIBBUPSUBOBHFMBEFJSBBUÏPNP SP P DSFNF EF MFJUF P MJDPS F B HFMBUJOB
RVFUPUBMNFOUFGSJB1BSBPSFDIFJP CBUB NFOUPEFTFSWJS KÈIJESBUBEB%FQPJTRVFPDSFNFFTUJWFS
UPEPT PT JOHSFEJFOUFT OP MJRVJEJmDBEPS IPNPHÐOFP NJTUVSF YÓDBSBT EF DIÈ

BUÏPCUFSVNDSFNFIPNPHÐOFPFMFWFË EF DIBOUJMJ CBUJEP NFYFOEP EFMJDBEB
HFMBEFJSB&TQFSFFOEVSFDFSQBSBDPMPDBS NFOUF1BSBNPOUBSBUPSUB DPMPRVFVNB
BDPCFSUVSB1BSBBDPCFSUVSB EFSSFUBPT DBNBEB EF CPMP EF BQSPYJNBEBNFOUF
DIPDPMBUFTDPNPDSFNFEFMFJUF DPMPRVF DNEFFTQFTTVSBFNVNBGPSNBEFGVOEP
P MJDPS F FTQFSF FTGSJBS %FTQFKF TPCSF B SFNPWÓWFM &TQBMIF TPCSF B NBTTB VNB
UPSUBKÈGSJBFEFJYFOBHFMBEFJSBQPS QFMP Torta Mousse DBNBEB EF DIBOUJMJ CBUJEP 1PS ÞMUJNP
NFOPT IPSBT1BSBTFSWJS EFTFOGPSNF
QBTTBOEPVNBGBDBOBMBUFSBMEBBTTBEFJ de Brigadeiro EFTQFKF B NPVTTF EF CSJHBEFJSP F MFWF
Ë HFMBEFJSB BUÏ FOEVSFDFS %FDPSF DPN
SB%FDPSFDPNDIBOUJMJFDBOFMBFNQØ 1PS&MBJOF1JHJOJ DIBOUJMJFDIPDPMBUFFNMBTDBT
*Torta Holandesa
1PS(FHF'SBODP
3FOEJNFOUPQPSÎÜFT
5FNQPEFQSFQBSPIPSB
Ingredientes
tYÓDBSBT EFDIÈ
EFNBSHBSJOBQBSB
VTPDVMJOÈSJP
tFYÓDBSB EFDIÈ
EFBÎÞDBS
tYÓDBSBT EFDIÈ
EFDSFNFEF
'PUP4IVUUFSTUPDL
MFJUFGSFTDP
tDPMIFS EFTPQB
EFFTTÐODJB
EFCBVOJMIB
108
Torta Mousse de tYÓDBSB EFDIÈ
EFNBSHBSJOBTFNTBM
tHEFDIPDPMBUFNFJP
Chocolate Branco BNBSHPEFSSFUJEP

tEFYÓDBSB EFDIÈ
EFDSFNFEFMFJUF
1PS&MBJOF1JHJOJ
Ingredientes do Creme
3FOEJNFOUPQPSÎÜFT tHFNBT
EFBÎÞDBS
5FNQPEFQSFQBSPIPSBFNJOVUPT tDPMIFS EFTPQB
EFBNJEPEFNJMIP
Ingredientes
tDPMIFS EFTPQB
EFFTTÐODJBEFBWFMÍT
tYÓDBSB EFDIÈ
EFMFJUF
Torta Mousse
tSFDFJUBEFQÍPEFMØEFDIPDPMBUF
tYÓDBSB EFDIÈ
EFNBSHBSJOBTFNTBM
tEFYÓDBSB EFDIÈ
EFBWFMÍUSJUVSBEB
de Chocolate
tHEFDIPDPMBUFCSBODPQJDBEP
tYÓDBSBT EFDIÈ
EFDIBOUJMJCBUJEPFN Ingredientes da Mousse
com Ameixa
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
GSJBSFBEJDJPOFPDIBOUJMJCBUJEP NFYFO .JTUVSF UPEPT PT JOHSFEJFOUFT EB NBTTB

EPEFMJDBEBNFOUF1PSÞMUJNP BEJDJPOFB BUÏ mDBS IPNPHÐOFB F DVCSB P GVOEP EF Ingredientes da Mousse
HFMBUJOBKÈIJESBUBEB1BSBNPOUBSBUPSUB VNB GPSNB DPN BSP SFNPWJWFM 3FTFSWF tMBUBEFDSFNFEFMFJUFDPNTPSP
DPMPRVF VNB DBNBEB EF BQSPYJNBEB 1BSB QSFQBSBS P DSFNF MFWF BT HFNBT P tMBUBEFMFJUFDPOEFOTBEP
NFOUFDNEFFTQFTTVSBEFCPMPEFDIP BÎÞDBS P BNJEP EF NJMIP B FTTÐODJB EF tMBUBTEFDIPDPMBUFFNQØ
DPMBUFFNVNBGPSNBEFGVOEPSFNPWÓWFM BWFMÍT PMFJUF BNBSHBSJOBFBTBWFMÍTUSJ tDPMIFS EFDIÈ
EFFTTÐODJB
&TQBMIFVNBDBNBEBEFDIBOUJMJ EFTQFKF UVSBEBTBPGPHPFDP[JOIFBUÏRVFBNJT EFBNFJYBT
PDSFNFEFDIPDPMBUFFMFWFËHFMBEFJBBUÏ UVSBEFTQSFOEBEPGVOEPEBQBOFMB1BSB tYÓDBSB EFDIÈ
EFDIBOUJMJ
FOEVSFDFS%FDPSFDPNBTSBTQBTEFDIP B NPVTTF IJESBUF B HFMBUJOB FN QØ OP t"NFJYBTBHPTUP QBSBEFDPSBS
DPMBUFCSBODPFBTDFSFKBT MFJUF F DPMPRVF OP MJRVEJmDBEPS UPEPT PT

JOHSFEJFOUFT FYDFUPPDIBOUJMJ1PSÞMUJNP Preparo
BDSFTDFOUF P DIBOUJMJ 1BSB B NPOUBHFN 1BSB GB[FS B NBTTB CBUB PT PWPT DPN P
EB UPSUB DPMPRVF P DSFNF KÈ GSJP TPCSF BÎÞDBSQPSNJOVUPTBUÏPCUFSVNBNJT
*Torta Mousse B NBTTB SFTFSWBEB -FWF Ë HFMBEFJSB QPS

BQSPYJNBEBNFOUFNJOVUPT"DSFTDFOUF
BNPVTTFFWPMUFËHFMBEFJSBBUÏFOEVSFDFS
%FDPSFDPNSBTQBTEFDIPDPMBUFFBWFMÍT
UVSBGPGBFPEPCSPEPWPMVNF%JNJOVBB
WFMPDJEBEFEBCBUFEFJSB BDSFTDFOUFPMFJUF
PTBMFDPOUJOVFCBUFOEP"EJDJPOFEFMJDB
EBNFOUFBGBSJOIBNJTUVSBEBBPGFSNFOUP
FCBUBNBJTVNQPVDP$PMPRVFBNJTUVSB
de Chocolate FNVNBBTTBEFJSBVOUBEBDPNNBOUFJHBF
MFWF BP GPSOP QSFBRVFDJEP QPS NJOV
com Avelã UPT3FUJSF EFJYFFTGSJBSFDPSUFBNBTTBBP
NFJP 1BSB GB[FS B NPVTTF CBUB UPEPT PT
1PS%BOJFMB3BNPT
JOHSFEJFOUFTOBCBUFEFJSB FYDFUPBFTTÐO
3FOEJNFOUPQPSÎÜFT DJBFPDIBOUJMJ BUÏPCUFSVNDSFNFDPO
(SBVEFEJmDVMEBEFGÈDJM TJTUFOUF3FUJSFFBDSFTDFOUFBFTTÐODJBFP
5FNQPEFQSFQBSPIPSB DIBOUJMJ NJTUVSBOEPEFMJDBEBNFOUF1BSUB
QBSB B NPOUBHFN DPMPDBOEP NFUBEF EB
Ingredientes da Massa NBTTBFNVNSFDJQJFOUFDPNBSPSFNPWÓ
tHEFCJTDPJUPUJQP WFM%FTQFKFQPSDJNBBNPVTTFFMFWFQBSB
NBJTFOBUSJUVSBEP HFMBSBUÏFOEVSFDFS3FUJSFPBSPFEFDPSFB
tYÓDBSB EFDIÈ
EFBWFMÍUSJUVSBEB UPSUBDPNPDIBOUJMJCBUJEPFBTBNFJYBT
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
BSP SFNPW¶WFM EF BQSPYJNBEBNFOUF

3FOEJNFOUPQPSÎÜFT DNEFEJÉNFUSP&TQBMIFVNBDBNBEBEP 3FOEJNFOUPQPSÎÜFT
(SBVEFEJmDVMEBEFGÈDJM TPSWFUFEFDIPDPMBUFQPSDJNB&NTFHVJ (SBVEFEJmDVMEBEFGÈDJM
5FNQPEFQSFQBSPIPSBT EB DPMPRVFPVUSBDBNBEBEBNJTUVSBEF 5FNQPEFQSFQBSPIPSB
CJTDPJUPFGPSNFVNBOPWBDBNBEBDPN
Ingredientes PTPSWFUFEFNPSBOHP"DSFTDFOUFOPWBT Ingredientes
tSFDFJUBEFQÍPEFMØEFDIPDPMBUFEF DBNBEBTEBGBSPGBFPTPSWFUFEFDSFNF tMJNÍP
TVBQSFGFSÐODJB 1PSÞMUJNP EFTQFKFPSFTUBOUFEFNJTUV tDPMIFSFT EFTPQB
tHEFDIPDPMBUFNFJPBNBSHP SB EF CJTDPJUP BQFSUBOEP CFN UPEBT BT EFGBSJOIBEFUSJHP

tMBUBEFDSFNFEFMFJUF DBNBEBT-FWFBPGSFF[FSBUÏFOEVSFDFS tDPMIFSFT EFTPQB
EFBÎÞDBS
tDPMIFSFT EFTPQB
EFDBMEBEFDFSFKB 4JSWBDPNDPCFSUVSBQBSBTPSWFUF tDPMIFS EFTPQB
EFGFSNFOUPFNQØ
tDPMIFSFT EFTPQB
EFHFMBUJOBFNQØ tCBOBOBT
JODPMPSFTFNTBCPS tPWPT
*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$PMPRVFBNBTTBFNGPSNBEFWJESP
EFDSFNFEFMFJUF"DSFTDFOUFBDBMEBEF (SBVEFEJmDVMEBEFGÈDJM FBMUFSOFDBNBEBTEFCBOBOBTFCPMJOIBT
DFSFKBFPDIBOUJMJCBUJEP NFYFOEPEFMJ 5FNQPEFQSFQBSPIPSB EFNBSHBSJOB'JOBMJ[FQPMWJMIBOEPDBOFMB
DBEBNFOUF1BSBNPOUBSBUPSUB DPMPRVF FBÎÞDBS"TTFBUPSUBFNGPSOPNÏEJPQPS
VNB DBNBEB EP CPMP EF DIPDPMBUF EF Ingredientes NJOVUPTFTJSWBFNTFHVJEB
BQSPYJNBOEBNFOUF DN EF FTQFTTV tHEFDIPDPMBUFFNQØ
SBFNVNBGPSNBEFGVOEPSFNPWÓWFMF tQBDPUFEFCJTDPJUPUJQP
*Torta Pavê de
SFHVF DPN B DBMEB EF DFSFKB %FTQFKF B NBJTFOBUSJUVSBEP
NPVTTF nPSFTUB OFHSB QPS DJNB -FWF B tYÓDBSB EFDIÈ
EFBÎÞDBS
UPSUB Ë HFMBEFJSB BUÏ FOEVSFDFS %FDPSF tDPMIFS EFTPQB
EFSVN
DPNSBTQBTEFDIPDPMBUFFDFSFKBT tYÓDBSB EFDIÈ
EFNBOUFJHB
tYÓDBSBT EFDIÈ
EFDIBOUJMJ
t/P[FT DFSFKBTFmPTEFPWPT
Salada de Frutas
*Torta Napolitana
QBSBEFDPSBS
Preparo
.JTUVSF FN VNB USBWFTTB P DIPDPMBUF 3FOEJNFOUPQPSÎÜFT
FNQØ PCJTDPJUPUJQPNBJTFOB PBÎÞDBS (SBVEFEJmDVMEBEFGÈDJM
1PS(FHF'SBODP P SVN F B NBOUFJHB BUÏ RVF mRVF VNB 5FNQPEFQSFQBSPNJOVUPT
NBTTB MJTB F IPNPHÐOFB &N TFHVJEB
3FOEJNFOUPQPSÎÜFT DPMPRVF B NBTTB FN VNB GPSNB SFEPO Ingredientes do Creme de Chocolate
(SBVEFEJmDVMEBEFGÈDJM EBDPNBSPSFNPWÓWFMEFDFSDBEFDN tHEFDIPDPMBUFNFJPBNBSHP
5FNQPEFQSFQBSPIPSBT EFEJÉNFUSP"QFSUFCFN BUÏRVFDVCSB QBSBDPCFSUVSB
UPEBGPSNB%FTQFKFPDIBOUJMJQPSDJNB tNMEFDSFNFEFMFJUF
Ingredientes EBNBTTBFEFDPSFDPNPTmPEFPWPT BT tDPMIFS EFTPQB
EFFTTÐODJBEFSVN
tQBDPUFTEFCJTDPJUPUJQP OP[FTFBTDFSFKBT-FWFËHFMBEFJSBBUÏP tQBDPUFEFCJTDPJUPUJQPDIBNQBHOF
NBJTFOBUSJUVSBEP NPNFOUPEFTFSWJS tYÓDBSB EFDIÈ
EFMFJUFGFSWJEP
tYÓDBSB EFDIÈ
EFDIPDPMBUFBP tDPMIFSFT EFTPQB
EFBÎÞDBS
leite ralado
tYÓDBSB EFDIÈ
EFDPDPSBMBEP Demais Ingredientes
tMJUSPEFTPSWFUFTBCPSOBQPMJUBOP tMBUBEFTBMBEBEFGSVUBTFTDPSSJEBT
t$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
Torta Rápida de Coco tHEFDIPDPMBUFNFJP
3FOEJNFOUPQPSÎÜFT
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
tDPMIFSFT EFTPQB
EFNBOUFJHB
tYÓDBSB EFDIÈ
EFBÎÞDBS
tHFNBT
'PUP4IVUUFSTUPDL
tDMBSBTFNOFWF
tYÓDBSB EFDIÈ
EFGBSJOIBEFUSJHP
tHEFDIPDPMBUFNFJP
BNBSHPEFSSFUJEP
112
Torta Rápida de Ricota Torta Saborosa
1PS(FHF'SBODP
"OHBUVSBNB
3FOEJNFOUPQPSÎÜFT
3FOEJNFOUPQPSÎÜFT (SBVEFEJmDVMEBEFGÈDJM
(SBVEFEJmDVMEBEFGÈDJM 5FNQPEFQSFQBSPIPSBT
Ingredientes tQBDPUFEFCJTDPJUPUJQPDIBNQBHOF
tHEFSJDPUB tYÓDBSB EFDIÈ
EFMFJUFNPSOP
Ingredientes
tYÓDBSBT EFDIÈ
EFMFJUF tDPMIFSFT EFTPQB
EF
tFYÓDBSB EFDIÈ
EFCJTDPJUPEF
tMBUBEFMFJUFDPOEFOTBEP DIPDPMBUFFNQØ
DIPDPMBUFUSJUVSBEP
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
*
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
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
VOUBEB F FOGBSJOIBEB -FWF B NBTTB BP

GPSOPQSFBRVFDJEPQPSDFSDBEFNJOVUPT
3FUJSFEPGPSOP EFJYFFTGSJBS EFTFOGPSNFF
DPSUFBPNFJP&NVNBQBOFMB DPMPRVFP
DSFNFEFMFJUFFBRVFÎB+VOUFPDIPDPMBUF
SBMBEP F NJTUVSF CFN BUÏ RVF EFSSFUB
QPSDPNQMFUP.JTUVSFBTOP[FT PMJDPSF
SFTFSWF$PMPRVFVNBEBTQBSUFTEBNBTTB
DPSUBEB EFOUSP EB NFTNB GPSNB FN RVF
GPJ BTTBEB GPSSBEB DPN QBQFM BMVNÓOJP F
VNFEFÎB DPN B NFUBEF EPT JOHSFEJFOUFT
EB DBMTB NJTUVSBEPT $PMPRVF NFUBEF
EP SFDIFJP F DVCSB DPN B PVUSB QBSUF EB
NBTTB "DPNPEF P SFTUBOUF EB DBMEB F
DPNQMFUFDPNBPVUSBQBSUFEPSFDIFJPF
MFWFËHFMBEFJSBQPSDFSDBEFIPSBT
*
Torta Veludo
com Morango
e Amêndoa Torrada
Preparo Ingredientes da Massa 3FOEJNFOUPQPSÎÜFT

-FWFPDSFNFEFMFJUF PMFJUFDPOEFOTB tPWPT (SBVEFEJmDVMEBEFGÈDJM
EP PBDIPDPMBUBEPFBGBSJOIBEJTTPMWJEB tYÓDBSBT EFDIÈ
EFBÎÞDBS 5FNQPEFQSFQBSPIPSBT
BP GPHP NFYFOEP TFN QBSBS 2VBOEP tYÓDBSBT EFDIÈ
EFGBSJOIBEFUSJHP
JOJDJBSGFSWVSB BCBJYFPGPHPFEFJYFFO tYÓDBSB EFDIÈ
EFMFJUF Ingredientes da Massa
DPSQBS%FTMJHVFPGPHP FTQFSFFTGSJBSF tYÓDBSB EFDIÈ
EFDIPDPMBUFFNQØ tPWPT
BDSFTDFOUFP DIBOUJMJ CBUJEP SFTFSWBOEP tDPMIFSFT EFTPQB
EFNBOUFJHB tDPMIFSFT EFTPQB
EFBÎÞDBS
YÓDBSB EF DIÈ
"EJDJPOF B HFMBUJOB F tDPMIFSFT EFTPQB
EFGFSNFOUP tDPMIFSFT EFTPQB
EFGÏDVMBEFCBUBUB
NJTUVSF CFN 1BSUB QBSB B NPOUBHFN FNQØ
EB UPSUB BDPNPEBOEP VNB DBNBEB EF tDPMIFSFT EFTPQB
EFØMFP Ingredientes do Recheio
CPMPFNVNBSPEFDNEFEJÉNFUSP t.BSHBSJOBFGBSJOIBEFUSJHP tMJUSPEFMFJUF
$PMPRVFQPSDJNBVNBDBNBEBEFDIBO QBSBVOUBSFQPMWJMIBS
tHFNBTQFOFJSBEBT
UJMJF FNTFHVJEB VNBEFDSFNFEFNP tDPMIFS EFTPQB
EFNBSHBSJOB
SBOHP-FWFQBSBHFMBSQPSIPSBTOPGSF Ingredientes da tDPMIFSFT EFTPQB
EFBÎÞDBS
F[FSF EFQPJTEFBMHVNBTIPSBT EFDPSFB Cobertura e do Recheio tDPMIFSFT EFTPQB
EFBNJEPEFNJMIP
UPSUBDPNDIBOUJMJFNPSBOHPT tHEFDIPDPMBUFBPMFJUFSBMBEP tEFYÓDBSB EFDIÈ
EFWJOIP
tMBUBEFDSFNFEFMFJUF branco doce
tYÓDBSB EFDIÈ
EFOP[FTQJDBEBT tDPMIFS EFTPCSFNFTB
EFFTTÐODJB
* tDPMIFSFT EFTPQB
EFMJDPSEFDBDBV
*OHSFEJFOUFTEB$BMEB
tYÓDBSBT EFDIÈ
EFMFJUF
EFCBVOJMIB
t$IBOUJMJBHPTUP QBSBDPCSJS
tYÓDBSB EFDIÈ
EFBNÐOEPBTUPSSBEBT
QBSBEFDPSBS
Torta Trufada tDPMIFSFT EFTPQB

EFDIPDPMBUF t.PSBOHPTBHPTUP 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
5FNQPEFQSFQBSPIPSBFNJOVUPT Ingredientes do Recheio QPS NJOVUPT %FDPSF B UPSUB DPN
tHEFSJDPUB DIBOUJMJFSPEFMBTEFMJNÍPFTJSWB
tHEFGBSJOIBEFUSJHP
tHEFBNJEPEFNJMIP
tHEFNBOUFJHB
tPWP
tDPMIFSFT EFTPQB
EFBÎÞDBS
t3BTQBTEFMJNÍPBHPTUP
tHEFSJDPUBQBTTBEBQFMBQFOFJSB
tHEFDSFBNDIFFTF
tPWPT
t&TTÐODJBEFMJNÍPBHPTUP
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
com Cream Cheese tNMEFMFJUFJOUFHSBM

tHEFHMVDPTFCSBODB
IPSBTPVBUÏmSNBS&NTFHVJEB EJTQP
OIBPTCPNCPOTQJDBEPTQPSDJNB DVCSB
1PS+VSBOEZS"ĉPOTP tHEFHPSEVSBWFHFUBMIJESPHFOBEB DPNPTPSWFUFTBCPSDIPDPMBUFFSFUPSOF
tYÓDBSB EFDIÈ
EFMFJUFFNQØ PEPDFBPGSFF[FSQPSNBJTIPSBT1PS
EFBÎÞDBS mN EFTFOGPSNFBUPSUB EFDPSFBDPNPT
(SBVEFEJmDVMEBEFNÏEJP tDPMIFS EFTPCSFNFTB
EFMJHBOFVUSB CPNCPOT SFDIFBEPT F SFHVF B DBMEB EF
EFCBTFQBSBTPS DIPDPMBUFQPSDJNB4JSWBBFNTFHVJEB
WFUFOPTBCPSEFTVBQSFGFSÐODJB
Ingredientes da Massa tYÓDBSB EFDIÈ
EFMFJUFDPOEFOTBEP
*Torta de Carolina
tFYÓDBSB 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
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
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
tDPMIFS EFTPQB
tFYÓDBSBTEFDSFBNDIFFTF BQSPYJ
NBEBNFOUF H
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
1PS3POBMEP3PTTJ
3FOEJNFOUPQPSÎÜFT
tHEFGBSJOIBEFUSJHP
tHEFGBSJOIBEFTPKBUPTUBEB
tHEFNBOUFJHB
tPWP
tHFNB
tHEFBÎÞDBS
tHFNBTQFOFJSBEBT
tDPMIFSFT EFTPQB
DIFJBTEFNBOUFJHB
tHEFBNÐOEPBTQJDBEBT
tNMEFDPOIBRVF
tDPMIFSFT EFTPQB
EFNBOUFJHB
Cheesecake tHEFNBOUFJHB
t&TTÐODJBEFBNÐOEPBBHPTUP
de Amora tQBDPUFTEFCJTDPJUPUJQPNBJTFOB Preparo

1BSBBNBTTB NJTUVSFCFNUPEPTPTJOHSF
1PS"SUVSP'SBOL Recheio EJFOUFT%FJYFBEFTDBOTBSQPSNJOVUPT
tHEFHFMBUJOBFNQØJODPMPS -FWFQBSBBTTBSFNGPSOPNÏEJPQPSBQSPYJ
3FOEJNFOUPVOJEBEFT tNMEFÈHVBNPSOB
(SBVEFEJmDVMEBEFNÏEJP NBEBNFOUFNJOVUPT.JTUVSFPTJOHSF
tHEFDSFBNDIFFTF EJFOUFTEPSFDIFJPFDPMPRVFTPCSFBNBTTB
5FNQPEFQSFQBSPNJOVUPT tHEFDSFNFEFMFJUF KÈ QSFWJBNFOUF BTTBEB -FWF B UPSUB OPWB
tHEFMFJUFDPOEFOTBEP NFOUFBPGPSOPBUÏRVFmRVFEPVSBEB
Ingredientes
tHEFSJDPUB
tSFDFJUBCÈTJDBQBSBDIFFTFDBLF
tDPMIFSFT EFTPQB
EFDIPDPMBUFFNQØ
tNMEFÈHVB
tHEFGSVUBTWFSNFMIBT
tDPMIFSFT EFTPQB
EFBÎÞDBS
tHEFDIPDPMBUFBPMFJUFEFSSFUJEP
FNCBOIPNBSJB
*
Preparo
&NVNBQBOFMB NJTUVSFBTGSVUBTDPNB
t$FSFKBTFNDBMEB QBSBEFDPSBS
Torta Holandesa
ÈHVBFPBÎÞDBSFMFWFQBSBDP[JOIBSFN
GPHP CBJYP .FYB QPS BQSPYJNBEBNFOUF Preparo
.BTTB o &N VNB QBOFMB EFSSFUB B NBO
de Sorvete
NJOVUPTPVBUÏFOHSPTTBS%JTQPOIBBT 1PS"MJDF3PTTJ
GSVUBTTPSUJEBTTPCSFBNBTTBCÈTJDBQSPO UFJHB FN GPHP CBJYP F SFTFSWFB 5SJUVSF
UBFEFSSBNFBDBMEBQPSDJNB BT CPMBDIBT F FN VN SFDJQJFOUF GVOEP 3FOEJNFOUPQPSÎÜFT
NJTUVSFBTDPNBNBOUFJHBEFSSFUJEB'PSSF (SBVEFEJmDVMEBEFNÏEJP
PGVOEPEFVNBGPSNBSFEPOEBEFBSPSF 5FNQPEFQSFQBSPNJOVUPTGSFF[FS
*Cheesecake
NPWÓWFM DPN B NJTUVSB F MFWFB BP GPSOP
FN UFNQFSBUVSB NÏEJBCBJYB ¡$
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
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
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NBTTBIPNPHÐOFB'PSSFPGVOEPEFVNB EBNFOUFNJOVUPT%FTFOGPSNFBUPSUB
BJOEBRVFOUFFTJSWBB Ingredientes da Massa
GPSNB SFEPOEB EF BSP SFNPWÓWFM F MFWF Ë tQBDPUFEFDPPLJFTTBCPSDIPDPMBUF
HFMBEFJSBQPSDFSDBEFNJOVUPT4PSWFUF DPNHPUBTEFDIPDPMBUF
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o&NVNBQBOFMB DPMPRVFPMFJUF PMFJUF tDPMIFSFT EFTPQB
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EJP NFYFOEPTFNQSFBUÏMFWBOUBSGFSWVSB tFOWFMPQFTEFHFMBUJOBFNQØJODPMPSt
3FUJSFEPGPHPFEFJYFFTGSJBS®QBSUF CBUB YÓDBSB EFDIÈ
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NP BEJDJPOFPTQÐTTFHPTQJDBEPT3FTFSWF
$PCFSUVSB o %FSSFUB P DIPDPMBUF OP NJ
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BCBTFEBUPSUB DVCSBDPNmMNFQMÈTUJDPF Ingredientes da Calda
5FNQPEFQSFQBSPIPSB
MFWFBPGSFF[FSQPSIPSBT'FJUPJTTP EJT tFYÓDBSB EFDIÈ
EFQPMQBEFHSBWJPMB
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DPNPTCJTDPJUPTDPCFSUPTDPNDIPDPMBUF Preparo
tHEFNBOUFJHB
tDPMIFS EFDIÈ
EFFTTÐODJBEFCBVOJMIB .BTTBo/PQSPDFTTBEPS DPMPRVFPTDPPLJFT
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tFOWFMPQFEFHFMBUJOBFNQØTFNTBCPS NFOUF &OUÍP KVOUF B NBOUFJHB F CBUB BUÏ
FJODPMPSIJESBUBEB GPSNBSVNBNBTTB'FJUPJTTP FTQBMIFBTP
tMBUBEFMFJUFDPOEFOTBEP CSFPGVOEPEFVNBGPSNBSFEPOEBEFGVOEP
tMBUBEFTVDPEFNBSBDVKÈDPODFOUSBEP SFNPWÓWFM DNEFEJÉNFUSP
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tYÓDBSB EFDIÈ
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tDPMIFSFT EFTPQB
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tYÓDBSBT EFDIÈ
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tDPMIFS EFTPQB
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DPNBNBTTBFSFTFS %FQPJT BDSFTDFOUFBTHFNBTCBUJEBTFNJT
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Demais Ingredientes .JTUVSFBTDMBSBTFNOFWFEFMJDBEBNFOUF UF'FJUPJTTP EFTQFKFBNPVTTFOBBTTBEFJSB
tCBOBOBTDPSUBEBTFNSPEFMBT BPDSFNFEFNBSBDVKÈ$PMPRVFTPCSFB DPNBNBTTB DVCSBBDPNmMNFQMÈTUJDPF
Preparo NBTTB EB UPSUB F MFWF QBSB HFMBS 'BÎB B MFWFB Ë HFMBEFJSB QPS IPSBT PV BUÏ RVF
1BSBBNBTTB CBUBOBCBUFEFJSBBTHFNBT DPCFSUVSB MFWBOEP BP GPHP B HFMBUJOB P FTUFKBmSNFBPUPRVF$BMEBo+VOUFPTEPJT
PBÎÞDBSFPTVDPEFMBSBOKBBUÏPCUFSVN TVDPEFNBSBDVKÈFPBÎÞDBS BUÏGPSNBS JOHSFEJFOUFT F MFWFPT BP GPHP NÏEJP BUÏ
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BGBSJOIBEFTPKBFBEJDJPOFBPTQPVDPTBP FTUJWFS NBJT mSNF DPMPRVF B DBMEB QPS NJOVUPT.POUBHFNo3FUJSFBUPSUBEB
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119
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BISCOITOS & DOCINHOS
Biscoito de Sorvete Cookies de Café Donuts

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5FNQPEFQSFQBSPIPSBUFNQPEF Ingredientes tYÓDBSB EFDIÈ
EFBÎÞDBS
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EFFTTÐODJBEFCBVOJMIB tHFNBT Ingredientes da Cobertura
tDPMIFSFT EFTPQB
EFDBGÏTPMÞWFM tYÓDBSB EFDIÈ
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1BSB GB[FS PT CJTDPJUPT NJTUVSF FN VN &N VN SFDJQJFOUF HSBOEF NJTUVSF PT Preparo
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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
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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
3FOEJNFOUPVOJEBEFT
5FNQPEFQSFQBSPIPSBT
tMBUBEFMFJUFDPOEFOTBEPDP[JEPOB
QBOFMBEFQSFTTÍP
tYÓDBSB EFDIÈ
EFTPKBFNHSÍPT
UPSSBEBFQSPDFTTBEB
tDPMIFS EFTPQB
EFFTTÐODJB
EFBNÐOEPB
tHEFCJTDPJUPUJQPNBJTFOBUSJUVSBEP
tHEFDIPDPMBUFBPMFJUFGSBDJPOBEP
tYÓDBSB EFDIÈ
EFTPKBFNHSÍPT
UPSSBEBFQSPDFTTBEB
Preparo
&N VNB WBTJMIB DPMPRVF P MFJUF DPO
123
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 $PSUF B NBT t»MFP QBSBGSJUBS
TPKBQPSDJNB TBFMFWFQBSBBTTBSQPSNJOVUPT0T
CJTDPJUPTEFWFSÍPTFSSFUJSBEPTEPGPSOP Ingredientes da Cobertura
*Biscoito Sanduíche
FORVBOUPBJOEBFTUJWFSFNDMBSPT&NTF tYÓDBSB EFDIÈ
EFBÎÞDBS
HVJEB EFJYFPTFTGSJBS QBTTFVNBQPSÎÍP tDPMIFSFT EFTPQB
EFDBOFMBFNQØ
EFHFMFJBFVOBPTEFEPJTFNEPJT
Preparo
*Bolinho de Canela
.JTUVSFPPWP PTBMFPBÎÞDBSFDPMPRVF
1PS+VSBOEZS"ĉPOTP BTGBSJOIBTBPTQPVDPT JOUFSDBMBOEPDPN
PMFJUF"DSFTDFOUFPGFSNFOUPFNQØ B
3FOEJNFOUPVOJEBEFT DBOFMB FN QØ F B FTTÐODJB EF CBVOJMIB
(SBVEFEJmDVMEBEFGÈDJM 'BÎBCPMJOIPTDPNPBVYÓMJPEFEVBTDP
5FNQPEFQSFQBSPIPSB 1PS3POBMEP3PTTJ MIFSFTFGSJUFPTFNCBTUBOUFØMFPFGPHP
NÏEJP"TTJNRVFPTCPMJOIPTFTUJWFSFN
Ingredientes 3FOEJNFOUPQPSÎÜFT GSJUPT SFUJSFPTEPØMFPFTBMQJRVFBÎÞDBS
tYÓDBSBT EFDIÈ
EFGBSJOIBEFUSJHP (SBVEFEJmDVMEBEFGÈDJM FDBOFMBFNQØTPCSFFMFT
tFYÓDBSB EFDIÈ
EFGBSJOIBEFTPKB 5FNQPEFQSFQBSPNJOVUPT
tHEFNBSHBSJOB
*Muffin Rápido
tDPMIFS EFDIÈ
EFSBTQBTEFMJNÍP Ingredientes do Bolinho
tDPMIFS EFDIÈ
EFFTTÐODJBEF tPWP
CBVOJMIB tQJUBEBEFTBM
tYÓDBSB EFDBGÏ
EFBÎÞDBS
t(FMFJBEFTVBQSFGFSÐODJBBHPTUP tDPMIFS EFDIÈ
DIFJBEFDBOFMBFNQØ
QBSBSFDIFBS
tYÓDBSB EFDIÈ
EFGBSJOIBEFUSJHP
de Iogurte e Mel
1PS3POBMEP3PTTJ
3FOEJNFOUPVOJEBEFT
Ingredientes
tYÓDBSBT EFDIÈ
EFGBSJOIBEFUSJHP
tDPMIFS EFTPCSFNFTB
DIFJBEF
GFSNFOUPFNQØ
tDPMIFSFT EFTPQB
EFGBSJOIBEFTPKB
tDPMIFS EFTPQB
DIFJBEFNBOUFJHB
tDPQP BNFSJDBOP
EFJPHVSUFOBUVSBM
tPWPT
tYÓDBSB EFDIÈ
EFNFM
tDPMIFSFT EFTPQB
EFBÎÞDBS
Preparo
.JTUVSFBGBSJOIB PFYUSBUPEFTPKB BDB
OFMB PBÎÞDBSFPGFSNFOUPFQFOFJSFUSÐT
WF[FT 3FTFSWF %FSSFUB B NBOUFJHB FN
CBOIPNBSJBPVOPNJDSPPOEBTFNJTUVSF
PJPHVSUFFPNFM.FYBCFN DPMPRVFPT
PWPTFWÈBEJDJPOBOEPBNJTUVSBEBGBSJ
OIB BPT QPVDPT .JTUVSF CFN MFWF QBSB
BTTBSFNGPSNJOIBTQSØQSJBTQBSBNVĊOT
PVQBSBFNQBEBTVOUBEBTFFOGBSJOIBEBT
%FJYFOPGPHPQPSDFSDBEFNJOVUPT
124
Docinho de Soja Muffin de Cenoura tYÓDBSB EFDIÈ
EFBÎÞDBS
tYÓDBSB EFDIÈ
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1PS.BSJB$BSOFMØ[
&TDPMB"OHBUVSBNB
e Uva-Passa TFDPQJDBEP
tHEFHFMFJBEFGSVUBTBNBSFMBT
t.BSHBSJOBFGBSJOIBEFUSJHP
3FOEJNFOUPVOJEBEFT QBSBVOUBSFQPMWJMIBS
(SBVEFEJmDVMEBEFGÈDJM 3FOEJNFOUPVOJEBEFT
5FNQPEFQSFQBSPNJOVUPT (SBVEFEJmDVMEBEFGÈDJM
Preparo
.JTUVSFUPEPTPTJOHSFEJFOUFTTFDPTFSF
Ingredientes TFSWF .JTUVSF PT TVDPT B NBOUFJHB F P
tMBUBEFMFJUFDPOEFOTBEP Ingredientes
PWP +VOUF BT EVBT NJTUVSBT NFYB CFN
tMBUB NFTNBNFEJEB
EFMFJUF tYÓDBSB EFDIÈ
EFGBSJOIBEFUSJHP
F BEJDJPOF BT GSVUBT QJDBEBT %FTQFKF B
tYÓDBSB EFDIÈ
EFDPDPSBMBEP tYÓDBSB EFDIÈ
EFGBSJOIBEFTPKB
NBTTB FN GPSNJOIBT JOEJWJEVBJT VOUB
tYÓDBSB EFDIÈ
EFTPKBFNHSÍPT tYÓDBSB EFDIÈ
EFBÎÞDBSNBTDBWP
EBTFQPMWJMIBEBT-FWFPTQBSBBTTBSFN
USJUVSBEB tYÓDBSB EFDIÈ
EFDFOPVSBSBMBEB
tYÓDBSB EFDIÈ
EFVWBQBTTBCSBODB GPSOP NÏEJP QSFBRVFDJEP QPS NJOV
tDPMIFS EFTPQB
SBTBEFNBSHBSJOB UPT3FUJSFEPGPHP EFJYFFTGSJBS EFTFO
t"ÎÞDBSSFmOBEP QBSBFOWPMWFSPT tYÓDBSB EFDIÈ
EFMFJUFEFTPKB
tPWPT GPSNFFDPMPRVFBHFMFJB
EPDJOIPT
tYÓDBSB EFDIÈ
EFØMFPEFTPKB
*Brownie de
tDPMIFS EFTPQB
EFGFSNFOUPFNQØ
Preparo t.BSHBSJOBFGBSJOIBEFUSJHP
.JTUVSF UPEPT PT JOHSFEJFOUFT FN VNB QBSBVOUBSFQPMWJMIBS
QBOFMB F MFWF BP GPHP NFYFOEP TFNQSF

BUÏ EFTHSVEBS EP GVOEP F EBT MBUFSBJT Preparo
%FTQFKF FN VNB WBTJMIB VOUBEB DPN
NBSHBSJOBFEFJYFFTGSJBS&OSPMFPTEPDJ
&N VNB WBTJMIB NJTUVSF BT GBSJOIBT
P BÎÞDBS B DFOPVSB F BT VWBTQBTTBT
Chocolate
1PS&EJWÉOJB3FJT
OIPT FOWPMWBPTOPBÎÞDBSFDPMPRVFPT "EJDJPOFPMFJUFBPTQPVDPT PTPWPTFP
FNGPSNJOIBT ØMFP#BUBBNJTUVSBDPNVNBDPMIFSEF
3FOEJNFOUPQPSÎÜFT
QBVBUÏGPSNBSCPMIBT"DSFTDFOUFPGFS
*Brigadeiro de Soja
NFOUPFNQØFCBUBOPWBNFOUF$PMPRVF
5FNQPEFQSFQBSPIPSB
BNBTTBFNGPSNJOIBTJOEJWJEVBJTVOUB
EBTFQPMWJMIBEBTFMFWFBPGPSOPNÏEJP
Ingredientes
tHEFNBSHBSJOBQBSBVTPDVMJOÈSJP
1PS.ÍF5FSSB1SPEVUPT/BUVSBJT
3FOEJNFOUPQPSÎÜFT
*Muffin de tDPMIFSSBTB EFDBGÏ
EFTBM
tYÓDBSBT EFDIÈ
EFBÎÞDBS
tPWPT
tYÓDBSBT EFDIÈ
EFGBSJOIBEFUSJHP
tYÓDBSBT EFDIÈ
EFDBDBVFNQØ
Frutas Amarelas tDPMIFS EFTPQB
EFGFSNFOUPFNQØ
tHEFOP[FTRVFCSBEBT
Ingredientes 1PS3POBMEP3PTTJ
tYÓDBSB EFDIÈ
EFFYUSBUPEFTPKB tDPMIFSSBTB EFDBGÏ
EFDSBWPNPÓEP
tYÓDBSB EFDIÈ
EFBÎÞDBSEFNFSBSB 3FOEJNFOUPVOJEBEFT tDPMIFSSBTB EFDBGÏ
EFDBOFMBFNQØ
tDPMIFSFT EFTPQB
EFDBDBVFNQØ (SBVEFEJmDVMEBEFGÈDJM t.BSHBSJOB QBSBVOUBS
tYÓDBSB EFDIÈ
EFÈHVBGFSWFOUF 5FNQPEFQSFQBSPNJOVUPT t$BMEBEFDIPDPMBUFEFTVBQSFGFSÐODJB
tDPMIFSFT EFTPQB
EFNBOUFJHB QBSBSFHBS
tMBUBEFMFJUFDPOEFOTBEPMJHIU Ingredientes
t$IPDPMBUFHSBOVMBEP tDPMIFS EFTPQB
EFNBOUFJHB Preparo
QBSBFOWPMWFSPTCSJHBEFJSPT
tYÓDBSB EFDIÈ
EFGBSJOIBEF #BUBOBCBUFEFJSB FNWFMPDJEBEFNÏEJB B
TPKBUPSSBEB NBSHBSJOB PTBMFPBÎÞDBSBUÏGPSNBSVN
EFGBSJOIBEFUSJHP DSFNF&NTFHVJEB BDSFTDFOUFPTPWPTF
#BUB OP MJRVJEJmDBEPS P FYUSBUP EF TPKB tDPMIFS EFTPQB
DIFJBEF CBUBOPWBNFOUF®QBSUF NJTUVSFBGBSJ
PBÎÞDBS BÈHVBFBNBOUFJHBQPSNJ GFSNFOUPFNQØ OIBEFUSJHP PDBDBVFNQØ PGFSNFOUP
OVUPT &N VNB QBOFMB DPMPRVF P DPO tPWP FNQØ BTOP[FT PDSBWPFBDBOFMB+VOUF
UFÞEP EP MJRVJEJmDBEPS BEJDJPOF P MFJUF t4VDPEFMBSBOKB PT JOHSFEJFOUFT TFDPT Ë NBTTB PCUJEB F
DPOEFOTBEP DPN P DBDBV F NFYB DPN tDPMIFSFT EFTPQB
EFTVDP NJTUVSFPTDPNPBVYÓMJPEFVNCBUFEPS
VNBDPMIFSEFQBVBUÏRVFEFTHSVEFEB EFNBSBDVKÈ NBOVBMEFBSBNF%FTQFKFPQSFQBSPFN
QBOFMB%FJYFFTGSJBS NPEFMFFQBTTFPT tYÓDBSB EFDIÈ
EFBCBDBYJFNDBMEB VNB GPSNB SFUBOHVMBS HSBOEF VOUBEB F
CSJHBEFJSPTQFMPDIPDPMBUFHSBOVMBEP QJDBEPFFTDPSSJEP MFWFPCSPXOJFQBSBBTTBSFNGPSOPQSFB
125
RVFDJEPFNUFNQFSBUVSBNÏEJB $

QPSDFSDBEFNJOVUPT3FUJSFPEPGPS Tortinha Brigadeiro de
OP EFJYFPFTGSJBS DPSUFPFNQFEBÎPTF
SFHVFPDPNBDBMEBEFDIPDPMBUFEFTVB de Bombom Micro-ondas
QSFGFSÐODJB%FDPSFPBHPTUP 1PS-JWJB'SBOÎB 1PS-PVSEFT%BOJDFMMJ.BSJBOP
*Brigadeiro Branco
3FOEJNFOUPQPSÎÜFT 3FOEJNFOUPVOJEBEFT
Ingredientes da Massa Ingredientes

tPWPT tMBUBEFMFJUFDPOEFOTBEP
com Ameixa e Coco tFYÓDBSB EFDIÈ
EFBÎÞDBS tDPMIFSFT EFTPQB
EFDIPDPMBUFFNQØ
tDPMIFS EFTPCSFNFTB
EFNBSHBSJOB
1PS"OB$PTUB tNMPVYÓDBSB EFDIÈ
EFÈHVB
tYÓDBSB EFDIÈ
EFDIPDPMBUFFNQØ t$IPDPMBUFHSBOVMBEP QBSBFOWPMWFSPT
EFGBSJOIBEFUSJHP EPDJOIPT
(SBVEFEJmDVMEBEFGÈDJM tDPMIFS EFTPQB

EFGFSNFOUPFNQØ
5FNQPEFQSFQBSPIPSB tDPMIFS EFTPQB
EFFNVMTJmDBOUF Preparo
1BSB QSFQBSBS P CSJHBEFJSP JOJDJF DPMP
*OHSFEJFOUFTEP#SJHBEFJSP Ingredientes do Recheio DBOEPPMFJUFDPOEFOTBEP PDIPDPMBUFFN
tMBUBEFMFJUFDPOEFOTBEP tHPV£EFYÓDBSB EFDIÈ
EFDIP QØFBNBSHBSJOBFNVNSFGSBUÈSJPGVOEP
tDPMIFS EFTPQB
EFGBSJOIBEFUSJHP colate ao leite FNFYFOEPCFNBUÏEJTTPMWFSPDIPDPMB
tMBUBEFDSFNFEFMFJUFTFNTPSP tNMEFDSFNFEFMFJUF UF&OUÍP MFWFBNJTUVSBBPNJDSPPOEBT
tDPMIFS EFTPQB
EFNBOUFJHBTFNTBM tFYÓDBSB DIÈ
EFDIBOUJMJ FNQPUÐODJBBMUB QPSNJOVUPT3FUJSF
tDPMIFS EFTPQB
EFSBQBTEF tCPNCPOTUSJUVSBEPT NFYBOPWBNFOUFFSFUPSOFBPNJDSPPO
DIPDPMBUFCSBODP EBTQPSNBJTNJOVUPT'FJUPJTTP NFYB
Ingredientes da Cobertura PCSJHBEFJSPBUÏmDBSIPNPHÐOFPFFTQF
*OHSFEJFOUFTEB$BMEBEF"NFJYB tNMPVYÓDBSB EFDIÈ
EFDSFNF SFFTGSJBS1BSBmOBMJ[BS DPNBTNÍPTVO
tFYÓDBSB EFDIÈ
EFBNFJYBT de leite UBEBT FOSPMFPTEPDJOIPT QBTTFPTQFMP
TFNDBSPÎPQJDBEBT tYÓDBSB EFDIÈ
EFBÎÞDBS DIPDPMBUF HSBOVMBEP F BDPNPEFPT FN
tYÓDBSB EFDIÈ
EFÈHVB tDPMIFSFT EFTPQB
EFDIPDPMBUFFNQØ GPSNJOIBTQSØQSJBT
tEFYÓDBSB EFDIÈ
EFBÎÞDBS t$IBOUJMJ CPNCPOTDPSUBEPTBPNFJP
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tQBDPUF H
EFDPDPFNnPDPT FDFSFKBTFNDBMEB QBSBEFDPSBS
SFQBSP
Preparo
#SJHBEFJSPo&NVNBQBOFMBNÏEJB NJT .BTTB o #BUB UPEPT PT JOHSFEJFOUFT OB
UVSFPTJOHSFEJFOUFTOBPSEFNRVFBQBSF CBUFEFJSB FNWFMPDJEBEFBMUB QPSNJ
DFNOBMJTUBBUÏPCUFSVNDSFNFIPNP 1PS"OB$PTUB
OVUPT'FJUPJTTP DPMPRVFPQSFQBSPFN
HÐOFP -FWFP BP GPHP NÏEJP NFYFOEP VNB BTTBEFJSB GPSSBEB DPN QBQFMNBO
TFNQSF BUÏ PCUFS VN CSJHBEFJSP FN 3FOEJNFOUPVOJEBEFT
UFJHB F MFWFP QBSB BTTBS FN GPSOP QSFB
QPOUPNPMF DFSDBEFNJOVUPTBQØTMF (SBVEFEJmDVMEBEFNÏEJP

WBOUBSGFSWVSB
%FJYFPFTGSJBS$BMEBEF 5FNQPEFQSFQBSPIPSB
QPS BQSPYJNBEBNFOUF NJOVUPT
BNFJYBo$PMPRVFUPEPTPTJOHSFEJFOUFT Ingredientes da Massa
3FDIFJP o %FSSFUB P DIPDPMBUF FN CB tPWPTQFOFJSBEPT
FNVNBQBOFMB MFWFPTBPGPHPNÏEJPF
OIPNBSJB BDSFTDFOUF P DSFNF EF MFJUF tFYÓDBSB EFDIÈ
EFBÎÞDBS
EFJYFPTGFSWFSQPSNJOVUPT%FTMJHVF
F NJTUVSFPT &OUÍP BEJDJPOF P DIBOUJMJ t£EFYÓDBSB EFDIÈ
EFØMFP
P GPHP F EFJYF B DBMEB FTGSJBS BOUFT EB
FNJTUVSFEFMJDBEBNFOUF1PSÞMUJNP DP tYÓDBSB EFDIÈ
PVNMEFÈHVB
NPOUBHFN .POUBHFN o &N DPQJOIPT
MPRVF PT CPNCPOT USJUVSBEPT HSPTTFJSB mMUSBEBFGFSWFOUF
QSØQSJPTQBSBEPDFTEFDPMIFS BMUFSOFDB
NFOUF$PCFSUVSBo-FWFUPEPTPTJOHSF tYÓDBSB EFDIÈ
EFBDIPDPMBUBEPFNQØ
NBEBTEFCSJHBEFJSP EFDBMEBEFBNFJYB
EJFOUFTBPGPHPNÏEJPFEFJYFPTGFSWFS tYÓDBSB EFDIÈ
EFDBDBVFNQØQF
FEFDPDPFNnPDPT'JOBMJ[FPEPDFDPN
3FUJSFPQSFQBSPEPGPHPFSFTFSWFPQBSB neirado
PCSJHBEFJSPFEFDPSFPBHPTUP
FTGSJBS.POUBHFNo$PSUFBNBTTBDPN tYÓDBSBT EFDIÈ
EFGBSJOIBEFUSJHP
DNEFFTQFTTVSBFBDPNPEFBFNBSPT tDPMIFS EFTPQB
EFGFSNFOUPFNQØ
SFEPOEPTEFDN&OUÍP EJTUSJCVBVNB tQJUBEBEFTBM
QPSÎÍPEFSFDIFJPQPSDJNBFMFWFBTUPS t.BSHBSJOB PTVmDJFOUFQBSBVOUBS
UJOIBTËHFMBEFJSBQPSIPSBT'FJUPJTTP t'BSJOIBEFUSJHP QBSBFOGBSJOIBS

EFTFOGPSNFBT DVCSBBTDPNBDPCFSUV
SB F EFDPSFBT DPN P DIBOUJMJ PT CPN Ingredientes do Recheio Trufado
CPOTFBTDFSFKBTFNDBMEB
126
tHEFDIPDPMBUFCSBODP tDPMIFS EFTPQB
EFSBTQBTEFDIPDPMBUF tYÓDBSB EFDIÈ
EFÈHVBGFSWFOUF
tMBUBEFDSFNFEFMFJUFTFNTPSP branco tDPMIFS EFDIÈ
tYÓDBSB EFDIÈ
EFMJDPSEFNFOUBPV t YÓDBSBT EF DIÈ
EF DIPDPMBUF CSBODP
tDPMIFS EFTPQB
EFQBTUBDPODFOUSB SBTQBEP Preparo
da de menta t.BSHBSJOBTFNTBM PTVmDJFOUFQBSBVO .BTTB o -FWF Ë CBUFEFJSB PT PWPT F P
UBSBCBODBEB
BÎÞDBS F CBUB FN WFMPDJEBEF NÈYJNB
Ingredientes da Cobertura BUÏ PCUFS VN DSFNF GPGP F FTCSBORVJ
tHEFDPCFSUVSBGSBDJPOBEBNFJP Preparo ÎBEP 'FJUP JTTP EJNJOVB B WFMPDJEBEF
BNBSHB &NVNBQBOFMB NJTUVSFPMFJUFDPOEFOTB EP BQBSFMIP F BDSFTDFOUF BPT QPVDPT
tHEFDIPDPMBUFNFJPBNBSHP EPFDPMIFS EFTPQB
EFDIPDPMBUFCSBO BGBSJOIBEFUSJHP PBNJEPEFNJMIP P
t'PSNJOIBTEFBDFUBUPDPNTJMJDPOF DP BUÏ mDBS IPNPHÐOFP -FWF B NJTUVSB DIPDPMBUF FN QØ P CJDBSCPOBUP EF TØ
QSØQSJBTQBSBCPMPCPNCPN BPGPHPNÏEJPFNFYBBTFNQSFBUÏEFT EJPFPGFSNFOUPFNQØ%FTMJHVFBCB
HSVEBSEBQBOFMB6OUFVNBCBODBEBDPN UFEFJSB F SFTFSWF B NJTUVSB &OUÍP FN
Preparo NBSHBSJOB FTQBMIF B NBTTB F FTQFSFB VNBBTTBEFJSBVOUBEBFFOGBSJOIBEB DP
#BUBPTPWPTFPBÎÞDBSBUÏPCUFSVNBNJT FTGSJBS &N TFHVJEB NPEFMF CPMJOIBT F MPRVFQFRVFOBTQPSÎÜFTEFNBTTBDPN
UVSBIPNPHÐOFB+VOUFPØMFP BÈHVBGFS QBTTFBTOBTSBTQBTEFDIPDPMBUFCSBODP P BVYÓMJP EF VNB DPMIFS EF TPCSFNFTB
WFOUF P BDIPDPMBUBEP P DBDBV B GBSJOIB EFJYBOEPVNBEJTUÉODJBEFEFEPTFO
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EF USJHP P GFSNFOUP F CBUB SBQJEBNFOUF USF FMBT -FWFBT QBSB BTTBS FN GPSOP
%FTQFKFBNBTTBFNVNBBTTBEFJSBSFUBO QSFBRVFDJEP FN UFNQFSBUVSB BMUB
HVMBS O
VOUBEBFGPSSBEBDPNQBQFM $
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NBOUFJHB F BTTFB FN GPSOP QSFBRVFDJEP UPTPVBUÏEPVSBS3FUJSFBTEPGPSOPF
FN UFNQFSBUVSB BMUB $
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EF NJOVUPT PV BUÏ RVF P CPMP FTUFKB de Chocolate DPNPBVYÓMJPEFVNDPSUBEPSSFEPOEP
DN EF EJÉNFUSP
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mSNFBPUPRVF%FJYFPFTGSJBS3FDIFJPo
%FSSFUBPDIPDPMBUFFNCBOIPNBSJBFKVO com Recheio de EPTEJTDPTEFNBTTB3FDIFJPo&NVNB
QBOFMB DPMPRVF UPEPT PT JOHSFEJFOUFT
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TFNQSF BUÏ EFTQSFOEÐMPT EP GVOEP
$PCFSUVSB o %FSSFUB B DPCFSUVSB GSBDJP 1PS+VMJBOB"CCVE EB QBOFMB F NJTUVSB mDBS FN QPOUP EF
OBEB QPS NJOVUPT OP NJDSPPOEBT FN CSJHBEFJSPEFDPMIFS3FTFSWFBQBSBFT
QPUÐODJBNÏEJB3FQJUBPQSPDFTTPDPNP 3FOEJNFOUPVOJEBEFT GSJBS$BMEB#ÈTJDBo&NVNSFDJQJFOUF
DIPDPMBUFNFJPBNBSHP.JTUVSFBDPCFSUV (SBVEFEJmDVMEBEFGÈDJM NJTUVSFPBÎÞDBSFBÈHVBDPNPBVYÓMJP
SBDPNPDIPDPMBUFFSFTFSWFB.POUBHFN 5FNQPEFQSFQBSPIPSBFNJOVUPT EF VNB DPMIFS &N TFHVJEB BDSFTDFOUF
o/BTGPSNJOIBTEFBDFUBUP GBÎBVNBmOB B FTTÐODJB EF CBVOJMIB 6UJMJ[FB JNF
DBNBEBEFDIPDPMBUF EFJYFFTDPSSFSPFY Ingredientes da Massa EJBUBNFOUFBQØTPQSFQBSP.POUBHFN
DFTTPFSFTFSWFBTQBSBFTGSJBS&OUÍP QPS tPWPT o.POUFPTQBSFTEPTEJTDPT SFDIFJFPT
DJNB EJTQPOIBVNBmOBDBNBEBEFNBTTB tDPMIFSFT EFTPQB
EFBÎÞDBSQFOFJSBEP DPNDFSDBEFDPMIFS EFTPQB
SBTBEF
FDVCSBBDPNVNBQFRVFOBQPSÎÍPEFSF tDPMIFSFT EFTPQB
EFGBSJOIBEFUSJHP SFDIFJPFCBOIFPTOBDBMEBCÈTJDBQBSB
DIFJP$VCSBBDPNPVUSBmOBDBNBEBEF QFOFJSBEB CFNDBTBEP'FJUPJTTP BDPNPEFPTEP
NBTTB F mOBMJ[F DPN B DPCFSUVSB -FWF P tDPMIFSFT EFTPQB
EFBNJEP DFTFNVNBHSFMIBQBSBFTDPSSFS EJTQP
CPMPËHFMBEFJSBBUÏRVFBGPSNJOIBmRVF EFNJMIPQFOFJSBEP OIBPT FN VNB BTTBEFJSB GPSSBEB DPN
PQBDBFEFTFOGPSNFP4JSWBPHFMBEPF TF tDPMIFSFT EFTPQB
EFDIPDPMBUF TBDPQMÈTUJDPFEFJYFPTEFTDBOTBSQPS
QSFGFSJS FNCBMFPFNQBQFMDFMPGBOF FNQØQFOFJSBEP IPSBT 1PS mN FNCSVMIFPT FN QBQFM
tDPMIFS EFDBGÏ
EFCJDBSCPOBUP DFMPGBOFFFNCBMFPTDPNPEFTFKBS
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*Beijinho de tDPMIFS EFTPCSFNFTB

EFGFSNFOUP
FNQØQFOFJSBEP
t'BSJOIB QBSBFOGBSJOIBS
Chocolate Branco
'PUP-VOB(BSDJB1SPEVÎÍP$MBSB"TBSJBO
1PS.ÈSDJBEF1BVMB tMBUBTEFMFJUFDPOEFOTBEP
tDBJYBTEFDSFNFEFMFJUF
3FOEJNFOUPVOJEBEFT tDPMIFSFT EFTPQB
EFDIPDPMBUFFNQØ
(SBVEFEJmDVMEBEFGÈDJM tDPMIFSFT EFTPCSFNFTB
EFNBOUFJHB
Ingredientes da Calda Básica
Ingredientes para Bem-casado
tMBUBEFMFJUFDPOEFOTBEP tYÓDBSBT EFDIÈ
EFBÎÞDBS
127
Cupcake VNBDPOTJTUÐODJBVOJGPSNF-FWFPQSFQB
SPQBSBHFMBSQPSNJOVUPT&NTFHVJEB
$BMEBo%FSSFUBPDIPDPMBUFDPNPDSF
NFEFMFJUFOPNJDSPPOEBT FNQPUÐO
de Prestígio CBUBPDSFNFOBCBUFEFJSB FNWFMPDJEBEF

NÏEJB BUÏRVFmRVFDSFNPTPFDPNVN
DJBNÏEJB NFYFOEPBDBEBTFHVOEPT
BUÏPCUFSVNBUFYUVSBMJTBFIPNPHÐOFB
1PS'ÈUJNB-JTCPB UPN NBJT DMBSP .POUBHFN o 3FUJSF PT .POUBHFNo'BÎBVNGVSPOBQBSUFEF
DVQDBLFT EP GPSOP EFJYFPT BNPSOBS F CBJYP EF DBEB CPMJOIB F DPN P BVYÓMJP
3FOEJNFOUPVOJEBEFT DPNQMFUFPTDPNPSFDIFJP1PSmN DPN EPTBDPEFDPOGFJUFJSP SFDIFJFPTQSPm
(SBVEFEJmDVMEBEFGÈDJM PBVYÓMJPEFVNCJDPEFDPOGFJUFJSP DVCSB UFSPMFT1PSmN SFHVFPTDPNBDBMEBEF
5FNQPEFQSFQBSPIPSBFNJOVUPT PTDPNBHBOBDIF QPMWJMIFPDPDPSBMBEP DIPDPMBUFFTJSWBPT
QPSDJNBFEFDPSFPTBHPTUP
tYÓDBSB EFDIÈ
EFNBOUFJHBFN
UFNQFSBUVSBBNCJFOUF H
tYÓDBSB EFDIÈ
EFBÎÞDBS
tPWPT
*Profiteroles *Barrinha de
tDPMIFS EFTPQB
EFDBDBVFNQØ
tFYÓDBSB EFDIÈ
EFGBSJOIBEFUSJHP
tDPMIFS EFDBGÏ
EFCJDBSCPOBUPEFTØEJP
1PS4BSB"DDJPMZ Chocolate com Café
1PS$BSMB&MPÓTB
tYÓDBSB EFDIÈ
EFMFJUF 3FOEJNFOUPQPSÎÜFT
tDPMIFS EFDIÈ
EFFTTÐODJBEFCBVOJMIB (SBVEFEJmDVMEBEFNÏEJP 3FOEJNFOUPVOJEBEFT
tDPMIFS EFTPQB
EFGFSNFOUPFNQØ 5FNQPEFQSFQBSPIPSBFNJOVUPT (SBVEFEJmDVMEBEFGÈDJM
5FNQPEFQSFQBSPIPSB
Ingredientes do Recheio Ingredientes da Massa
tMBUBEFMFJUFDPOEFOTBEP tNMEFMFJUFJOUFHSBM Ingredientes
tQBDPUFEFDPDPSBMBEP H
tNMEFÈHVB tMBUBEFMFJUFDPOEFOTBEP
tDPMIFSFT EFTPQB
EFMFJUF tDPMIFS EFDIÈ
SBTBEFBÎÞDBS tDPMIFS EFTPQB
EFNBSHBSJOB
tHEFNBOUFJHBTFNTBM tDPMIFS EFTPQB
EFDBGÏFNQØTPMÞ
Ingredientes da Cobertura tHEFGBSJOIBEFUSJHP WFMFYUSBGPSUF
tHEFDIPDPMBUFBPMFJUFPV tPWPT tDPMIFSFT EFTPQB
EFDIPDPMBUFFNQØ
NFJPBNBSHPQJDBEP tYÓDBSB EFDIÈ
EFBÎÞDBS
t£EFYÓDBSB EFDIÈ
EFDSFNFEFMFJUF Ingredientes do Recheio EFDPOGFJUFJSPJNQBMQÈWFM
tDPMIFS EFTPQB
EFNFM H
tHEFDSFNFEFMFJUFGSFTDP tQJUBEBEFCJDBSCPOBUPEFTØEJP
t$PDPSBMBEP QBSBEFDPSBS
tDPMIFSFT EFTPQB
EFBÎÞDBS
tDPMIFS EFTPQB
EFFYUSBUPEFCBVOJMIB Preparo
Preparo -FWF BP GPHP UPEPT PT JOHSFEJFOUFT FY
.BTTBo/BCBUFEFJSB FNWFMPDJEBEFNÏ Ingredientes da Calda DFUPPCJDBSCPOBUP NFYFOEPTFNQSFBUÏ
EJB CBUBBNBOUFJHBBUÏmDBSCFNDSFNP tHEFDIPDPMBUFNFJPBNBSHPQJDBEP TPMUBSEPGVOEPEBQBOFMB3FUJSFEPGPHP
TB"DSFTDFOUFPBÎÞDBSBPTQPVDPTFDPO tHEFDSFNFEFMFJUFGSFTDP FBDSFTDFOUFPCJDBSCPOBUP.JTUVSFCFN
UJOVFCBUFOEPQPSNBJTNJOVUPTPVBUÏ OPWBNFOUF BUÏ mDBS PQBDP %FTQFKF FN
RVFBNJTUVSBmRVFCFNGPGB"DSFTDFOUF Preparo GPSNB VOUBEB DPN NBSHBSJOB F FTQFSF
PTPWPT VNBVN FCBUBCFNBQØTDBEB .BTTBo'FSWBPMFJUF BÈHVB PBÎÞDBS P BNPSOBS $PSUF BT CBSSJOIBT FTQFSF FT
BEJÎÍP%FTMJHVFPBQBSFMIP BDSFTDFOUFP TBMFBNBOUFJHB&NTFHVJEB BDSFTDFOUF GSJBS SFUJSFEBGPSNB QBTTFQFMPBÎÞDBSF
DBDBV QFOFJSBEP F JOUFSDBMF B GBSJOIB EF B GBSJOIB EF USJHP F NJTUVSF WJHPSPTB TJSWBFNGPSNJOIBT
USJHP QFOFJSBEB DPN P CJDBSCPOBUP EF NFOUF BUÏ JODPSQPSBS &OUÍP EFTQFKF P
TØEJP F P MFJUF "DSFTDFOUF B FTTÐODJB EF
*Brigadeiro
QSFQBSP BJOEB RVFOUF OP SFDJQJFOUF EB
CBVOJMIB F QPS ÞMUJNP P GFSNFOUP FN CBUFEFJSB FN WFMPDJEBEF BMUB F NJTUVSF
QØ NJTUVSBOEP MFWFNFOUF %JTUSJCVB B PTPWPT VNBVN&OUÍP DPMPRVFBNBT
NBTTB FN GPSNJOIBT EF QBQFM O QBSB TBFNVNTBDPEFDPOGFJUBSDPNPCJDP
DVQDBLFT OÍPVMUSBQBTTBOEP£EBDBQBDJ MJTPFNPEFMFCPMJOIBTTPCSFVNUBQFUF
EBEFEBGPSNB-FWFPTCPMJOIPTBPGPSOP EFTJMJDPOF EFJYBOEPFTQBÎPFOUSFFMFT
QSFBRVFDJEPFNUFNQFSBUVSBNÏEJB
$
QPSDFSDBEFNJOVUPTPVBUÏEPV
&OUÍP MFWFBTQBSBBTTBSFNGPSOPQSFB

Cremoso
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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
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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"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
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QBTTFPTQFMPDIPDPMBUFQJDBEP"DPNPEF
PTFNGPSNJOIBTEFQBQFMFTJSWB
*
Madeleine Com
Chocolate e
Castanha
1PS1FESP1BVMP
3FOEJNFOUPVOJEBEFT
5FNQPEFQSFQBSPIPSBT
tPWPT
tDPMIFSFT EFTPQB
EFBÎÞDBS
tFYÓDBSB EFDIÈ
EFGBSJOIBEFUSJHP
tDPMIFS EFTPQB
DIFJBEFGFSNFOUP
FNQØ
tDPMIFSFT EFTPQB
EFNBOUFJHB
tFYÓDBSB EFDIÈ
EFGBSPGB
DSPDBOUFQSPOUB QBSBEFDPSBS
tDPMIFS EFTPQB
EFNBOUFJHB
Ingredientes da Calda de Chocolate

tNMEFÈHVB
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
Denyse e Elza Tropea Juliana Abbud

Anselmo Batista Rose Arte Criações
EFOZFMUSPQFB!HPMDPNCU 5FM

XXXDIFGBOTFMNPDPNCS XXXTUVEJPHPVSNFUDPNCS 5FM

Depósito Santa Fé KVMJBOB!TUVEJPHPVSNFUDPNCS

Artuto Frank Ronaldo Rossi Culinária
GVMBOBSFTUBVSBOUFDPNCS XXXEFQPTJUPTBOUBGFDPNCS
Jurandyr Aﬀonso e Consultoria Gastronômica
XXXKVSBOEZSBĉPOTPDPNCS IUUQSPOBMEPSPTTJDPNCS
Augusta Nani Débora Corazzari
5FM
SPOBMEPSPTTJ!HNBJMDPNCS
XXXBVHVTUBOBOJDPNCS Katya Michellynne
XXXEFCPSBDPSB[[BSJTJUFTVPM
EPDFTFDVMJOBSJBCMPHTQPUDPNCS Rubem Lima
com.br
Beth Gonzarez LBUZBN!HMPCPDPN SVCFNMJNBCPMPTFDJ!IPUNBJMDPN
CFUIHPOEBSF[!JHDPNCS
Débora Cordeiro
Livia França Sandra Ende Garrido
NBTUFS!QSBUPGFJUPDPNCS
Camicado MJWJBGSBODBD!HNBJMDPN
XXXQSBUPGFJUPDPNCS 5FM

IUUQDBNJDBEPDPNCS Luciana Coletto
MVQFDPMFUUP!HNBJMDPN
Dulce Cristina Sandra Porto
Carla Eloísa MVDJBOBCPMPTDPNCS
XXXEVMDFDPN 5FM

DBSMBFMPJTB!JHDPNCS
XXXDP[JOIBFODBOUBEBLJUOFU Lurdes Danicelli Mariano TBOESBQPSUPTQ!ZBIPPDPNCS
Elaine Pigini
5FMT

FMBJOF!UFSSBDPNCS EBOJDFMMJMV!JHDPNCS Samir Moysés
Carla Serrano
DIFGDBSMBTFSSBOPDPNCS XXXGPMIBEFVWBDPNCS
Elma Bianchini Orlandi Mãe Terra Produtos Naturais
XXXDBSSPTTFMBMFHSJBDPNCS XXXNBFUFSSBDPNCS
Carol Moysés Sara Acioly
DBSPMJOB!VPMDPNCS Edivânia Reis TBSBBDDJPMZ!HNBJMDPN
Maria Carnelóz (Escola Agatu-
XXXFEJWBOJBSFJTDPNCS rama)
Carlos Maltez Spicy
5FM
5FM
Elisabeth Teodoro XXXTQJDZDPNCS
IUUQFTDPMBBOHBUVSBNBDPNCS
XXXQBPEFGFTUBDPNCS FMJTBCFUIUFPEPSP!CPMDPNCS 5FMFWFOEBT
QBPEFGFTUB!UFSSBDPNCS
Marcelo Menyon
Escola de Culinária XXXGBDFCPPLDPNNBSDFMP Stock do Brasil
Cassio Rocha Passo-a-Passo 5FM

NFOZZPO
DFI@DBTTJP!IPUNBJMDPN (Ivete Feitosa)
XXXDVMJOBSJBQBTTPBQBTTPDPNCS Márcia Barga Suxxar
Cinthia Monteiro Sobral JWFUFDQQ!VPMDPNCS 5FM
XXXTVYYBSDPNCS
(Estética Onodera)
"UFOEJNFOUP

treinamento@onodera.com.br Etna Márcia de Paula
IUUQXXXFUOBDPNCS IUUQJEFJBHPVSNFUDPNCS Taís Fernandes
Cláudia Manotti
DMBVEJBGBTUHPVSNFU!HNBJMDPN DPOUBUP!UBJTGFSOBOEFTDPNCS
Fábyo Arcanjo Marcos Antônio (Gege Franco)
XXXGBCZPBSDBOKPDPNCS HFHFGSBODP!JHDPNCS
Cleber Chiovetto Valquiria Gomes
DIJPWFUUPHBTUSPOPNJB!HNBJMDPN Fátima Lisboa Marlene Cardoso 5FM

XXXGBDFCPPLDPN$IFG$MFCFS XXXGBUJNBMJTCPBEPDFTDPNCS NBSMFOB@CPMPT!CPMDPNCS WBMRVJSJBDVMJOBSJB!IPUNBJMDPN
$IJPWFUUP XXXGFSOBOEPNBMVIZDPNCS
Margarida Nunes Bento Tok&Stock
Cecília Dale Flaviane Almeida 5FM
XXXUPLTUPLDPNCS
XXXDFDJMJBEBMFDPNCS nBWJBOFBMNFJUB!IPUNBJMDPN XXXNBSHBSJEBOVOFTCFOUPDPNCS 4"$
130
131
GUIA
400
sobremesas
Renda-se às centenas de receitas de bolos,
tortas, flans, sorvetes, pavês, bombons,
mousses, biscoitos e muito mais!

Guia 400 Sobremesas 2016

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Guia 400 Sobremesas 2016

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400

Receitas deliciosas de: Bolos  Tortas  Flans

Presidente: Paulo Roberto Houch • Vice-presidente editorial: Andrea Calmon (redacao@

Manjar Melancia com

Ingredientes do Manjar Branco Ingredientes da Gelatina

QPS DFSDB EF  NJOVUPT NBT TFN EFJ

Frutas ao Forno t3BTQBTEFDIPDPMBUFCSBODPFDFSFKBT

Ingredientes tYÓDBSB EFDIÈ

Taça de Pão de UJMJ F B HFMBUJOB EJTTPMWJEB F IJESBUBEB OB

de Doce de Leite com Morangos FNVNBQBOFMBFMFWFBBPGPHPNÏEJP

* com Hortelã 5FNQPEFQSFQBSPNJOVUPT

Ingredientes do Flan Ingredientes do Creme de Queijo

Frutas com tQBDPUFEFCJTDPJUPDIBNQBOIF

Sorvete e Calda tYÓDBSB EFDIÈ

Melancia Parfait de Manga

com Kiwi 1PS4BOESB&OEF(BSSJEP tYÓDBSBT EFDIÈ

VNDSFNFDPOTJTUFOUF$PMPRVFPTPCSFB tYÓDBSB EFDIÈ

DIPDPMBUFFEFDPSBEPDPNGBUJBTEFMJNÍP tDPMIFSFT EFTPQB

Flan Trufado tDPMIFS EFTPQB

&TQFSFB FTGSJBS &N PVUSB QBOFMB MFWF

* QJOHPT EF ÈHVB F MFWFP Ë HFMBEFJSB QPS

Flan de Chocolate tHEFDIPDPMBUFBPMFJUFQJDBEP

CFN BUÏ FOHSPTTBS 3FUJSF EP GPHP F

Mousse de EFMFJUFFNJTUVSF®QBSUF IJESBUFBHFMBUJ

Chocolate sem Ovo OBOBÈHVB EJTTPMWBBFNCBOIPNBSJBF

(SBVEFEJmDVMEBEFEJGQJDJM Chocolate Ingredientes da Ganache

Ingredientes do tDPMIFS EFDIÈ

Ingredientes Biscuit Jaconde

* de Micro-ondas NPVTTF $SFNF EF -JNÍP o .JTUVSF PT

HBTFNTBMEFSSFUJEB EFVNCBUFEPSNBOVBMEFBSBNF&OUÍP FN

.BTTB o &N VNB WBTJMIB RVFCSF DPN BT SBUVSBNÏEJB $

P MFJUF DPOEFOTBEP P DIPDPMBUF FN QØ P MJNQP$PSUFBNBTTBFNQFEBÎPT EFQPJTEF

Ingredientes da Paçoca de Soja

Soja com Recheio Preparo

WFS3FTFSWFFNMPDBMNPSOPQPSB tYÓDBSB EFDIÈ

Doce de Coco 3FOEJNFOUPQPSÎÜFT

EFJSBVOUBEBFFOGBSJOIBEB-FWFBPGPSOP EFDSFNFEFDIPDPMBUFF QPSDJNB BCBCB

QSFBRVFDJEP QPS BQSPYJNBEBNFOUF  EFNBSBDVKÈ3FQJUBPQSPDFEJNFOUPNBJT

de Ricota Ingredientes da Baba de Maracujá

B FTTÐODJB FTQFSF FTGSJBS F SFTFSWF /B

do Porto com BTTBS%FTFOGPSNF EFJYFFTGSJBSFDPSUFB

UVSB 1BSB JTTP DPMPRVF FN VNB QBOFMB

Bolo Chiffon tFOWFMPQFEFHFMBUJOBFNQØJODPMPS

de Chocolate Ingredientes da Calda

*Bolo com Farinha

Bolo com Fécula tYÓDBSB EFDIÈ

de Batata tDPQP BNFSJDBOP

*Bolo Coração *Bolo de Açaí

Vidrado Tropical "DSFTDFOUF B FTTÐODJB NJTUVSF CFN F

1PS3PTF"SUFF$SJBÎÜFT PCPMP HSBEBUJWBFSBQJEBNFOUF QPJTB 3FOEJNFOUPQPSÎÜFT

Aveia e Mel NFOUPFNQØFMFWFQBSBBTTBSFNGPSNB

UF %FJYF BNPSOBS F CBUB OB CBUFEFJ BDBOFMB"DSFTDFOUFPDBGÏBPTQPVDPTF

OPVSBFDPMPRVFFNVNSFGSBUÈSJP+VOUF t.BOUFJHB QBSBVOUBS

com Chá de Frutas Ingredientes da Cobertura

DPMPRVF B NJTUVSB FN BTTBEFJSB VOUBEB

*Bolo de Coco com

Ingredientes do Recheio Demais Ingredientes

ÞMUJNP F BTTF B NBTTB FN GPSNB VOUB MP DPMPRVFOVNBQBOFMBPBÎÞDBSFMFWF

*Bolo com Farinha

*Bolo Fubá Cremoso

(SBVEFEJmDVMEBEFGÈDJM FUPSOFBCBUFS1PSmN BDSFTDFOUFPGFS

Bolo de Fubá DBEPS PT JOHSFEJFOUFT TFHVJOUFT FYDFUP

Diferente UFSJPS"EJDJPOFPGFSNFOUP NJTUVSBOEP

Receitas deliciosas de: Bolos Tortas Flans

QPS DFSDB EF NJOVUPT NBT TFN EFJ

Ingredientes tYÓDBSB EFDIÈ

de Doce de Leite com Morangos FNVNBQBOFMBFMFWFBBPGPHPNÏEJP

* com Hortelã 5FNQPEFQSFQBSPNJOVUPT

Frutas com tQBDPUFEFCJTDPJUPDIBNQBOIF

Sorvete e Calda tYÓDBSB EFDIÈ

com Kiwi 1PS4BOESB&OEF(BSSJEP tYÓDBSBT EFDIÈ

VNDSFNFDPOTJTUFOUF$PMPRVFPTPCSFB tYÓDBSB EFDIÈ

DIPDPMBUFFEFDPSBEPDPNGBUJBTEFMJNÍP tDPMIFSFT EFTPQB

Flan Trufado tDPMIFS EFTPQB

&TQFSFB FTGSJBS &N PVUSB QBOFMB MFWF

* QJOHPT EF ÈHVB F MFWFP Ë HFMBEFJSB QPS

Flan de Chocolate tHEFDIPDPMBUFBPMFJUFQJDBEP

CFN BUÏ FOHSPTTBS 3FUJSF EP GPHP F

Mousse de EFMFJUFFNJTUVSF®QBSUF IJESBUFBHFMBUJ

Chocolate sem Ovo OBOBÈHVB EJTTPMWBBFNCBOIPNBSJBF

(SBVEFEJmDVMEBEFEJGQJDJM Chocolate Ingredientes da Ganache

Ingredientes do tDPMIFS EFDIÈ

* de Micro-ondas NPVTTF $SFNF EF -JNÍP o .JTUVSF PT

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P MFJUF DPOEFOTBEP P DIPDPMBUF FN QØ P MJNQP$PSUFBNBTTBFNQFEBÎPT EFQPJTEF

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Doce de Coco 3FOEJNFOUPQPSÎÜFT

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B FTTÐODJB FTQFSF FTGSJBS F SFTFSWF /B

do Porto com BTTBS%FTFOGPSNF EFJYFFTGSJBSFDPSUFB

UVSB 1BSB JTTP DPMPRVF FN VNB QBOFMB

Bolo Chiffon tFOWFMPQFEFHFMBUJOBFNQØJODPMPS

Bolo com Fécula tYÓDBSB EFDIÈ

de Batata tDPQP BNFSJDBOP

Bolo Coração Bolo de Açaí

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(SBVEFEJmDVMEBEFGÈDJM FUPSOFBCBUFS1PSmN BDSFTDFOUFPGFS

Diferente UFSJPS"EJDJPOFPGFSNFOUP NJTUVSBOEP

3FOEJNFOUPQPSÎÜFT Preparo Ingredientes da Massa

Preparo com Ameixa QFOFJSBEPT6OUFVNBGPSNB FOGBSJOIFF

QFKFBNJTUVSBFNVNBGPSNBDPNGVSP tDPMIFS EFTPQB

*Bolo de Laranja tFOWFMPQFEFHFMBUJOBFNQØ

Bolo de Maçã Bolo de Maçã e Coco

Marshmallow tYÓDBSB EFDIÈ

*Bolo de Mandioca Preparo ÎBBTDPNMJDPSEFGSVUBTTJMWFTUSFT

Bolo de Milho Verde EBNFOUF$PNFDFBNPOUBSPCPMP DPMP

Ingredientes NJTUVSBSFTFSWBEBFPTEFNBJTJOHSFEJFO t'BSJOIBEFUSJHP QBSBQPMWJMIBS

tHEFGBSJOIBEFUSJHP UFT NJTUVSBOEPCFN-FWFQBSBBTTBSFN

*Bolo Diplomata OFB1BTTFBNJTUVSBQPSVNBQFOFJSBF

*Bolo Dourado tYÓDBSB EFDIÈ

1PS$P[JOIB&ODBOUBEB 1PS&MBJOF1JHJOJ 3FOEJNFOUPBQPSÎÜFT

Bolo Gelado Crocante tYÓDBSB EFDIÈ

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*Bolo Mousse 5FNQPEFQSFQBSPIPSBT

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QFSBUVSB NÏEJB ¡$

Creme de Café Ë NJTUVSB BOUFSJPS %FJYF FTGSJBS KVOUF P

UFEFJSBPTPWPTDPNPBÎÞDBSQPSNJ tYÓDBSBT EFDIÈ

*Bolo Folhado de GSJP BDSFTDFOUFPDSFNFEFMFJUF BHFMB

tNMEFMJDPSEFDIPDPMBUFPVDBDBV Ingredientes da Geleia de Morango tNMEFDIBOUJMMZ

Preparo tYÓDBSB EFDIÈ

BDSFTDFOUF B GBSJOIB EF USJHP QFOFJSB Demais Ingredientes

FMFWFQBSBBTTBSFNGPSNBVOUBEBFFO JOHSFEJFOUFT FN VNB QBOFMB F MFWF BP t.PSBOHPTJOUFJSPTBHPTUP QBSBEFDPSBS

GBSJOIBEB FNGPSOPQSFBRVFDJEP1BSBP GPHP NFYFOEPTFNQBSBSBUÏPCUFSVN

Morango com *Bolo Folhado SBOHPTFSFTFSWFBDBMEB.JTUVSFBDBM

Bolo Folhado DPN B DBMEB EF DFSFKB FN VNB CBOEFKB

de Soja e Queijo NBTTB GPMIBEB F SFDIFJP 'JOBMJ[F DPN B

*Bolo Folhado SJOIBEB F DPSUFB FN QFEBÎPT -FWFB Ingredientes do Recheio

EFJSB VOUBEB DPN NBSHBSJOB F FOGBSJ t"ÎÞDBSBHPTUP QBSBEFDPSBS

3FOEJNFOUPQPSÎÜFT OIBEB F BTTF FN GPSOP NÏEJP .JTUVSF Demais Ingredientes

de Limão tDPQP BNFSJDBOP

QBQFMBMVNÓOJP QPS QFMPNFOPT IP

tMBUBEFDSFNFEFMFJUF PT JOHSFEJFOUFT EB USVGB FN CBOIPNBSJB

Rendimento: 1 litro Preparo 3FOEJNFOUPQPSÎÜFT

*Calda Básica 3FOEJNFOUPQBSBCPMPEFLH

IPSBTF OBIPSBEFTFSWJS EFTFOGPSNFP GSFF[FSQPSIPSBT%FTFOGPSNFFEFDP tHEFDIPDPMBUF

tMBUBEFMFJUFDPOEFOTBEP tDPMIFS EFTPQB

Bolo Gelado Bicolor NÏEJBQPSNJOVUPT"EJDJPOFBÈHVBF