Guia de Culinária - Guia 400 Sobremesas - Nov23

400
Distribuio 100% Gratuito

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

Biscoitos Docinhos Sorvetes Mousses
PREFÁCIO
Clube de Revistas
/BTQSØYJNBTQÈHJOBTWPDÐDPOGFSFTVHFTUÜFTEFMJDJPTBTEF
EJGFSFOUFTTPCSFNFTBT4ÍPCPMPT UPSUBT NPVTTFT nBOT TPSWFUFT
CJTDPJUPT EPDJOIPTFNVJUPNBJT"TNBTTBT DPCFSUVSBTFSFDIFJPT
TÍPCFNEJGFSFODJBEPT BTTJN WPDÐQPEFTVSQSFFOEFSBGBNÓMJBF
PTBNJHPTDPNPQÎÜFTHFMBEBT RVFOUFT GPMIBEBT BTTBEBT& P
NFMIPS UPEBTBTSFDFJUBTTFMFDJPOBEBTUSB[FNSFOEJNFOUP HSBV
EFEJmDVMEBEFFUFNQPEFQSFQBSP1SPOUBQBSBEFJYBSBWJEBNBJT
EPDF &OUÍP WJSFBQÈHJOB FTDPMIBBSFDFJUB TFQBSFPTJOHSFEJFOUFT
FQSFQBSFFTUBTHVMPTFJNBTDPNNVJUPBNPS#PNBQFUJUF
Os editores
SFEBDBP!FEJUPSBPOMJOFDPNCStXXXSFWJTUBPOMJOFDPNCS
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
Clube de Revistas
'PUP4IVUUFSTUPDL
DELÍCIAS
ESPECIAIS
4
DELÍCIAS ESPECIAIS
'PUP%JBOB'SFJYP1SPEVÎÍP.BSMZ"SOBVE
Manjar Melancia com
Piña Colada Gelatina Elegante
1PS/JDF1PSUP 1PS/JDF1PSUP
3FOEJNFOUPQPSÎÜFT 3FOEJNFOUPQPSÎÜFT
(SBVEFEJmDVMEBEFGÈDJM (SBVEFEJmDVMEBEFGÈDJM
5FNQPEFQSFQBSPNJOVUPT 5FNQPEFQSFQBSPNJOVUPT
Ingredientes do Manjar Branco Ingredientes da Gelatina

t .BOKBSCSBODPEFDPDP tFOWFMPQFEFHFMBUJOBFNQØTBCPSNF
t MBUBEFMFJUFDPOEFOTBEP MBODJB H
t MBUB NFTNBNFEJEB EFMFJUF t£EFYÓDBSB EFDIÈ EFÈHVBNPSOB H
t NMEFMFJUFEFDPDP t FOWFMPQFEFHFMBUJOBFNQØTFNTB
t DPMIFSFT EFTPQB EFBNJEPEFNJMIP CPS H
t »MFP PTVmDJFOUF QBSBVOUBS t DPMIFSFT EFTPQB EFÈHVBGSJB
t YÓDBSBT EFDIÈ EFNFMBODJBDPSUBEB
Delícia de Limão
1PS/JDF1PSUP
Ingredientes do Manjar de Abacaxi FNCPMJOIBT
t YÓDBSBT EFDIÈ EFBCBDBYJQJDBEP t »MFPQBSBVOUBS
3FOEJNFOUPQPSÎÜFT
t YÓDBSB EFDIÈ EFBÎÞDBS
(SBVEFEJmDVMEBEFNÏEJP
t MBUBEFMFJUFDPOEFOTBEP Ingredientes do Mousse
5FNQPEFQSFQBSPIPSB
t MBUB NFTNBNFEJEB EFMFJUF t MBUBEFMFJUFDPOEFOTBEP
t NMEFMFJUFEFDPDP t DPQPBNFSJDBOP NM EFJPHVSUF
Ingredientes da Massa
t DPMIFSFT EFTPQB EFBNJEPEFNJMIP OBUVSBM
t FOWFMPQFEFHFMBUJOBFNQØTBCPS tFYÓDBSB EFDIÈ EFNFMBODJBDPSUB t PWPT
BCBDBYJ EBFNDVCPTFTFNDBSPÎP tDPQP BNFSJDBOP EFJPHVSUFEFTOBUBEP
tFOWFMPQFEFHFMBUJOBFNQØTBCPSNF t YÓDBSB EFDIÈ EFØMFP
Ingredientes da Calda MBODJB H tFOWFMPQFEFHFMBUJOBFNQØTBCPSMJNÍP
t YÓDBSB EFDIÈ EFBÎÞDBS t YÓDBSB EFDIÈ EFÈHVBGSJB t QBDPUF EF NJTUVSB FN QØ QBSB CPMP
t YÓDBSB EFDIÈ EFÈHVB tFOWFMPQFEFHFMBUJOBFNQØTFNTBCPS TBCPSCBVOJMIB
t DPMIFSFT EFTPQB EFÈHVBGSJB t DPMIFS EFTPQB EFGFSNFOUPFNQØ
Preparo t .BSHBSJOB PTVmDJFOUF QBSBVOUBS
.BOKBSCSBODPEFDPDPo-FWFUPEPTPT Preparo t 'BSJOIBEFUSJHP PTVmDJFOUF QBSBFO
JOHSFEJFOUFTBPGPHPNÏEJP NFYFOEP (FMBUJOB o %JTTPMWB B HFMBUJOB EF NFMBO GBSJOIBS
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 t YÓDBSB EFDIÈ EFÈHVB
BCBDBYJDPNDPDPo.JTUVSFPBCBDBYJ NJTUVSFBËHFMBUJOBEFNFMBODJB NFYFOEP t YÓDBSB EFDIÈ 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 t MBUBEFMFJUFDPOEFOTBEP
YÓDBSB EF DIÈ EF ÈHVB BPT QPVDPT GVOEP DVCSBBTDPNBHFMBUJOBFMFWFPQSF t DPMIFSFT TPQB EFCBTFQBSBNPVTTF
QBSBOÍPHSVEBS3FTFSWFP&NTFHVJ QBSPËHFMBEFJSBQPSDFSDBEFNJOVUPT t DPMIFS EF DIÈ EF MJNÍPTJDJMJBOP
EB MFWFBPGPHPNÏEJPPMFJUFDPOEFOTB PVBUÏmDBSmSNF.PVTTFo#BUBOPMJRVJ EFTJESBUBEPFNQØ
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 EFÈHVBFSFTFSWFB®QBSUF IJESBUF EFTJESBUBEPFNQØ
NFOUF$BMEBo-FWFPTEPJTJOHSFEJFO B HFMBUJOB TFN TBCPS DPN DPMIFSFT EF t MBUBEFMFJUFDPOEFOTBEP
UFT BP GPHP CBJYP F EFJYFPT DP[JOIBS TPQB EFÈHVBFMFWFBBPNJDSPPOEBTQBSB
BUÏ PCUFS VN DBSBNFMP .POUBHFN o EJTTPMWFSQPSDFSDBEFTFHVOEPT&OUÍP Preparo
%FTQFKFPNBOKBSEFBCBDBYJDPNDPDP KVOUFBHFMBUJOBEFNFMBODJBFBHFMBUJOBTFN .BTTBo#BUBPTPWPTDPNPJPHVSUFFPØMFP
TPCSFPNBOKBSCSBODPFMFWFPEPDFË TBCPSËNJTUVSBEPMJRVJEJmDBEPSFCBUBQPS OP MJRVJEJmDBEPS &N TFHVJEB BDSFTDFOUF
HFMBEFJSB QPS IPSBT %FTFOGPSNFP NJOVUPT%FTQFKFPQSFQBSPTPCSFPEPDF BHFMBUJOBEFMJNÍP BNJTUVSBQBSBCPMPEF
F KPHVF B DBMEB QPS DJNB 1BSB EFJYBS KÈFOEVSFDJEPOBGPSNB SFUPSOFPËHFMB CBVOJMIBFPGFSNFOUPFNQØ#BUBSBQJEB
P EPDF BJOEB NBJT TBCPSPTP QPMWJMIF EFJSB F EFJYFP QPS QFMP NFOPT IPSBT NFOUF F EFTQFKF B NBTTB FN VNB GPSNB
DPDPSBMBEPTPCSFBDBMEB %FTFOGPSNFPFTJSWBPHFMBEP SFEPOEB DNEFEJÉNFUSP VOUBEBFFO
5
DELÍCIAS ESPECIAIS
Clube de Revistas
GBSJOIBEB-FWFPCPMPQBSBBTTBSFNGPSOP HVJEB DPMPRVFPQSFQBSPOBGPSNBEFGVSP DPSUBEPTBPNFJP%JTUSJCVBVNBDBNBEB
QSFBRVFDJEP FN UFNQFSBUVSB NÏEJBCBJYB DFOUSBMKÈDBSBNFMBEB$VCSBBGPSNBDPN EFDIBOUJMJDPNDSFNFFPVUSBDBNBEBEF
$ QPSDFSDBEFNJOVUPT$BMEBo QBQFMBMVNÓOJP F MFWF P QVEJN QBSB BTTBS CJTDPJUPT'JOBMJ[FDPNDIBOUJMJFEFDPSF
.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
SBTQBSBFOEVSFDFS1BSBmOBMJ[BS EJTUSJCVB
* Manjar Árabe
1PS$IFG4BNJS.PZTÏT
3FOEJNFOUPQPSÎÜFT
BDPCFSUVSBQPSDJNBFEFDPSFPBHPTUP Pavê de Frutas (SBVEFEJmDVMEBEFNÏEJP
0CTFSWBÎÜFTBCBTFFNQØQBSBNPVTTFÏ 5FNQPEFQSFQBSPNJOVUPT
WFOEJEBFNMPKBTEFBSUJHPTQBSBTPSWFUFSJBT Vermelhas
PVDPOGFJUBSJBT0TVDPEFMJNÍPEFTJESBUBEP 1PS/JDF1PSUP Ingrediente do M’hallabye
FNQØQPEFTFSFODPOUSBEPFNMPKBTEFBSUJ t MJUSPEFMFJUFJOUFHSBM
HPTQBSBTPSWFUFTFQSPEVUPTEFDPOGFJUBSJB 3FOEJNFOUPQPSÎÜFT tDPMIFS EFDIÈ EFBNJEPEFNJMIP
1PSÏN QPEFTFSTVCTUJUVÓEPQPSDPMIFSFT (SBVEFEJmDVMEBEFGÈDJM t«HVBGSJB
EFTPQB EFTVDPEFMJNÍPTJDJMJBOP 5FNQPEFQSFQBSPNJOVUPT tDPMIFS EFTPQB EFÈHVB
EFnPSEFMBSBOKB
Ingredientes tDPMIFS EFDIÈ EFBÎÞDBS
*
tMBUBEFMFJUFDPOEFOTBEP
tFYÓDBSBT EFDIÈ EFMFJUF Calda de Damasco
tDPMIFSFT EFTPQB EFBNJEPEFNJMIP tHEFEBNBTDPTQJDBEPT
tHFNBTQFOFJSBEBT tMJUSPEFÈHVB
Pudim Tradição tYÓDBSB EFDIÈ EFDSFNFEFMFJUF tDPMIFSFT EFTPQB EFBÎÞDBS
1PS"OB$PTUB tDPMIFS EFDBGÏ EFFTTÐODJB
EFCBVOJMIB Preparo
3FOEJNFOUPQPSÎÜFT tYÓDBSB EFDIÈ EFHFMFJBEFGSVUBT .IBMMBCZF o 'FSWB P MFJUF "DSFTDFOUF P
(SBVEFEJmDVMEBEFGÈDJM WFSNFMIBT BNJEPEFNJMIPEJTTPMWJEPOBÈHVBGSJB B
5FNQPEFQSFQBSPNJOVUPT tYÓDBSBT EFDIÈ EFGSVUBTWFSNFMIBT ÈHVBEFnPSEFMBSBOKBFPBÎÞDBS FMFWFB
QJDBEBT NJTUVSB BP GPHP NÏEJP NFYFOEP TFNQSF
Ingredientes do Pudim tNPSBOHPTDPSUBEPTBPNFJP BUÏMFWBOUBSGFSWVSBFFOHSPTTBS$BMEBo
tMBUBEFMFJUFDPOEFOTBEP tYÓDBSB EFDIÈ EFDIBOUJMJCBUJEP /BWÏTQFSBEPQSFQBSP EFJYFPTEBNBTDPT
tMBUB BNFTNBNFEJEB EFMFJUF tQBDPUFEFCJTDPJUPTUJQPNBJTFOB EFNPMIPOBÈHVBFSFTFSWFPT&OUÍP EPV
tPWPT t$BMEB EFTVBQSFGFSÐODJB QBSBNPMIBS SFPBÎÞDBSFNVNBQBOFMB KVOUFPEBNBT
tDPMIFSFT EFTPQB EFDIPDPMBUFFNQØ PTCJTDPJUPT DPDPNBÈHVBFMFWFPTBPGPHPNÏEJP EFJ
YBOEPPTGFSWFSBUÏFOHSPTTBS.POUBHFN
Ingredientes da Calda Preparo o &N VNB UBÎB EJTQPOIB P NBOKBS F
tYÓDBSBT EFDIÈ EFBÎÞDBS -FWFBPGPHPNÏEJPPMFJUFDPOEFOTBEP DVCSBPDPNBDBMEBEFEBNBTDPT
tYÓDBSBT EFDIÈ EFÈHVBRVFOUF P MFJUF P BNJEP F BT HFNBT NFYFOEP
TFNQSF &TQFSF B NJTUVSB FOHSPTTBS F
Modo de preparo SFUJSFB EP GPHP +VOUF P DSFNF EF MFJUF
$BMEBo$PMPRVFPBÎÞDBSFNVNBQBOFMBF
MFWFPBPGPHPNÏEJPBUÏRVFEFSSFUBFFTUF
KBUPUBMNFOUFEPVSBEPFEJTTPMWJEP3FUJSFB
FBFTTÐODJBEFCBVOJMIBFEFJYFBFTGSJBS
DPCFSUB DPN mMNF QMÈTUJDP .JTUVSF B
HFMFJBEFGSVUBTWFSNFMIBTDPNYÓDBSB
*
QBOFMBEPGPHPFKVOUFBÈHVBRVFOUF7PMUFB
QBOFMBBPGPHPNÏEJPFEFJYFBNJTUVSBGFS
EFDIÈ EFGSVUBTGSFTDBTQJDBEBT%JWJEB
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
tNMEFDIBOUJMJCBUJEPFNQPOUPmS
'PUP4IVUUFSTUPDL
Ingredientes
tYÓDBSBT EFDIÈ EFSFDFJUBCÈTJDB NF NPSBOHPT JOUFJSPT F CJTDPJUPT QBSB
EFGSP[FOTBCPSJPHVSUF EFDPSBÎÍP
tEBNBTDPTQJDBEPT
tDPMIFSFT EFDIÈ EFBÎÞDBSPVBEPÎBOUF Creme
tDPMIFSFT EFDIÈ EFÈHVB tHFNBTHSBOEFTQFOFJSBEBT
tYÓDBSB EFDIÈ EFHSBOPMB tMBUBEFMFJUFDPOEFOTBEP
tYÓDBSB EFDIÈ EFBÎBÓ tDPMIFSFT EFTPQB EFGBSJOIBEFUSJHP
tDPMIFSFT EFTPQB EFBNJEPEFNJMIP
Preparo tFYÓDBSBT EFDIÈ EFMFJUF6)5
&NVNBQBOFMB MFWFBPGPHPCBJYPPTEB tDPMIFS EFTPQB EFNBOUFJHBTFNTBM
NBTDPT PBÎÞDBSFBÈHVBBUÏPCUFSVNB tDPMIFS EFDIÈ EFFTTÐODJBEFCBVOJMIB
DBMEB &N VNB UBÎB DPMPRVF B CBTF EF tDPMIFS EFTPQB EFDPOIBRVFPVSVN
GSP[FO F DVCSBB B HPTUP DPN P BÎBÓ B tDBJYJOIB H EFDSFNFEFMFJUFHFMBEP
DBMEBEFEBNBTDPFBHSBOPMB
Preparo
Crème Brûlée
$SFNFo&NVNBQBOFMBHSBOEF DPMPRVF de Baunilha
* PMFJUFDPOEFOTBEP BTHFNBT BGBSJOIBEF
USJHPFPBNJEPEFNJMIPFNJTUVSFBUÏm
DBS IPNPHÐOFP +VOUF P MFJUF BP QSFQBSP
1PS$BSMB4FSSBOP
3FOEJNFOUPQPSÎÜFT
Pavê de Leite F MFWFP BP GPHP NÏEJP NFYFOEP TFN
QSFBUÏPCUFSVNDSFNFmSNFFCSJMIBOUF
(SBVEFEJmDVMEBEFGÈDJM
5FNQPEFQSFQBSPIPSBTNJOVUPT
Condensado "DSFTDFOUF B NBOUFJHB F EFJYF B NJTUVSB
FTGSJBSDPNQMFUBNFOUF1PSÞMUJNP CBUBP Ingredientes
com Morangos DSFNFSBQJEBNFOUFOBCBUFEFJSBFBEJDJPOF
BFTTÐODJBEFCBVOJMIB PDPOIBRVFFPDSF
tFYÓDBSBT EFDIÈ EFDSFNF
1PS"OB$PTUB EFMFJUFGSFTDP
NFEFMFJUFHFMBEP3FTFSWFP.POUBHFN t£EFYÓDBSB EFDIÈ EFBÎÞDBS
3FOEJNFOUPQPSÎÜFT o&NVNBUBÎBHSBOEFPVFNVNSFGSBUÈ tGBWBEFCBVOJMIB
(SBVEFEJmDVMEBEFGÈDJM SJP NPOUFPQBWÐBMUFSOBOEPDBNBEBTEF tHFNBTQFOFJSBEBT
5FNQPEFQSFQBSPNJOVUPT CJTDPJUPTVNFEFDJEPTOPSFGSJHFSBOUF DSF t"ÎÞDBS PTVmDJFOUF QBSBQPMWJMIBS
NFFNPSBOHPTQJDBEPT3FQJUBPQSPDFTTP
Ingredientes F mOBMJ[F DPN PT NPSBOHPT -FWF P QBWÐ Preparo
tDBJYJOIBTEFNPSBOHPTMBWBEPTFQJDBEPT QBSB HFMBS QPS IPSBT /P NPNFOUP EF "RVFÎBPDSFNFEFMFJUFFNGPHPCSBOEP
tQBDPUFEFCJTDPJUPUJQPDIBNQBOIF TFSWJS EFDPSFPDPNPTNPSBOHPTJOUFJSPT DPNBNFUBEFEPBÎÞDBSFBTTFNFOUFTEB
tYÓDBSB EFDIÈ EFSFGSJHFSBOUFHVBSBOÈ FQFEBÎPTEFCJTDPJUP CBVOJMIB®QBSUF NJTUVSFPSFTUBOUFEP
BÎÞDBSDPNBTHFNBT&OUÍP EFTQFKFVN
QPVDPEPDSFNFEFMFJUFBRVFDJEPTPCSF
PDSFNFEFHFNBT NFYBSBQJEBNFOUFF
SFUPSOF B NJTUVSB BP GPHP CSBOEP NF
YFOEP TFNQSF BUÏ PCUFS VN DSFNF BWF
MVEBEP NBTTFNGFSWFS3FUJSFPEPGPHP
FSFTGSJFPJNFEJBUBNFOUF NFSHVMIBOEP
PGVOEPEBQBOFMBFNVNSFDJQJFOUFDPN
ÈHVB HFMBEB F HFMP 'FJUP JTTP EJTUSJCVB
P DSFNF FN SFDJQJFOUFT EF QPSDFMBOB F
BTTFPFNCBOIPNBSJB FNGPSOPQSFB
RVFDJEPFNUFNQFSBUVSBNÏEJB ¡$
'PUP-VOB(BSDJB1SPEVÎÍP$MBTB"TBSJBO
QPS DFSDB EF NJOVUPT NBT TFN EFJ

YBSGFSWÐMPFORVBOUPBTTB3FTFSWFPOB
HFMBEFJSB QPS OP NÓOJNP IPSBT 1PS
mN QPMWJMIF P BÎÞDBS TPCSF P DSFNF F
RVFJNFPDPNPBVYÓMJPEFVNNBÎBSJDP
DVMJOÈSJP4JSWBPDSÒNFCSßMÏFFNTFHVJ
EB 4F QSFGFSJS TVCTUJUVB B GBWB EF CBV
OJMIBQPSDPMIFS EFTPQB EFFTTÐODJB
EF CBVOJMIB RVF EFWF TFS BDSFTDFOUBEB
BTTJNRVFSFUJSBSPDSFNFEPGPHP
7
DELÍCIAS ESPECIAIS
Clube de Revistas
t'BSJOIBEFUSJHP PTVmDJFOUF QBSB Ingredientes da Massa
Salada de FOGBSJOIBS tYÓDBSBT EFDIÈ EFQPMWJMIPEPDF H
t3BTQBTEFDIPDPMBUFCSBODPFDFSFKBT tYÓDBSBT EFDIÈ EFÈHVB NM
Frutas ao Forno FNDBMEBBHPTUPQBSBEFDPSBS 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
$ QPSDFSDBEFNJOVUPT3FUJSFBEP MBEP UPNBOEP DVJEBEP QBSB OÍP RVFJ
* GPSOPFEFJYFBFTGSJBS3FDIFJPo&NVN
SFDJQJFOUF NJTUVSFPMFJUFDPOEFOTBEPKÈ
GSJPFPDSFNFEFMFJUF"DSFTDFOUFPDIBO
UJMJ F B HFMBUJOB EJTTPMWJEB F IJESBUBEB OB
NÈMB&OUÍP DPMPRVFPEPDFEFMFJUFFP
NPSBOHP EFJYFP BRVFDFS SBQJEBNFOUF
EPCSFBUBQJPDBBPNFJPFTJSWBB
Taça de Pão de ÈHVBFNJTUVSF-FWFPQSFQBSPËHFMBEFJSB

Mel Recheado
com Doce de Leite
QPSVNBIPSB.POUBHFNo&NVNBUBÎB
GBÎBVNBDBNBEBEFEPDFEFMFJUF GBUJBT
EF QÍP EF NFM DIBOUJMJ F DFSFKBT 3FQJUB
P QSPDFTTP BUÏ B CPSEB 1PS mN EFDPSF
*
1PS"MJDF3PTTJ
$PMBCPSBÎÍP"OESFTTB3PTTJ'SBODP
PEPDFDPNSBTQBTEFDIPDPMBUFCSBODPF Tortinha
3FOEJNFOUPQPSÎÜFT
DFSFKBTFNDBMEB
Napolitana
1PS-JWJB'SBOÎB
*
5FNQPEFQSFQBSPIPSB 3FOEJNFOUPQPSÎÜFT
Ingredientes da Massa 5FNQPEFQSFQBSPIPSBT UFNQPEF
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
de leite
tDPMIFS EFDIÈ EFFTTÐODJBEFCBVOJMIB
Recheio de Morango
tHEFDIPDPMBUFCSBODP
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
Clube de Revistas
Preparo
Petit Gâteau Pudim de Iogurte $BMEBo$PMPRVFUPEPTPTJOHSFEJFOUFT
FNVNBQBOFMBFMFWFBBPGPHPNÏEJP
de Doce de Leite com Morangos 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 EFBÎÞDBS tYÓDBSB EFDIÈ 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
5FNQPEFQSFQBSPNJOVUPT
Ingredientes
tHEFEPDFEFMFJUF
tHEFDSFBNDIFFTF
tNMEFDSFNFEFMFJUFGSFTDP
tQBDPUFEFCJTDPJUPDIBNQBHOF
tYÓDBSBT EFDBGÏ EFDBGÏGPSUF
tDPMIFSFT EFTPQB EFMJDPSEFBNB
SFUUPPVEFDBDBV
Preparo
#BUB P DSFNF EF MFJUF GSFTDP FN QPOUP EF
DIBOUJMJ 3FTFSWFP %FQPJT CBUB P DSFBN
DIFFTFDPNPEPDFEFMFJUFBUÏIPNPHFOFJ
[BS .JTUVSF P SFTVMUBEP BP DSFNF CBUJEP
+VOUFPMJDPSBPDBGÏ3FTFSWFP&NTFHVJEB
JOUFSDBMBOEPPDSFNFFPCJTDPJUPDIBNQBH
OF KÈVNFEFDJEPOPDBGÏ NPOUFBTPCSFNF
TBFNUBÎBT4JSWBPQSFQBSPCFNHFMBEP
10
Preparo
Brigadeiro )JESBUF B HFMBUJOB DPOGPSNF PSJFOUBÎÍP Salada de Frutas
EB FNCBMBHFN F SFTFSWFB #BUB UPEPT
Branco com PTJOHSFEJFOUFTOPMJRVJEJmDBEPSFBDSFT com Gengibre e
Calda de Banana DFOUFBHFMBUJOB IJESBUBEBFKÈEJTTPMWJ
EB 1SFFODIBBTGPSNJOIBTEFDIPDPMBUF Mascarpone
1PS,BUZB.JDIFMMZOOF 1PS&MJ[BCFUI5FPEPSP
DPN B NPVTTF %FDPSF P DIPDPEPDF B
HPTUPFTJSWBPHFMBEP
3FOEJNFOUPQPSÎÜFT 3FOEJNFOUPUBÎBT
5FNQPEFQSFQBSPNJOVUPT 5FNQPEFQSFQBSPNJOVUPT
*
Ingredientes do Brigadeiro Ingredientes
tMBUBEFMFJUFDPOEFOTBEP tNBOHB
tDBJYB H EFDSFNFEFMFJUF tYÓDBSB EFDIÈ EFNPSBOHPTQJDBEPT
tDPMIFS EFTPQB EFNBSHBSJOB tLJXJ
tNBÎÍWFSEF
Ingredientes da Calda tGBUJBTEFBCBDBYJ
tYÓDBSB EFDIÈ EFÈHVBRVFOUF
tYÓDBSB EFDIÈ EFBÎÞDBS
Panna Cotta de tNBSBDVKÈT BQFOBTBQPMQB
tDBSBNCPMB
tCBOBOBTQSBUBFNSPEFMBT Baunilha com Calda tDPMIFS EFTPQB EFHFOHJCSFSBMBEP
tDPMIFSFT EFTPQB EFRVFJKP
1PS3FOBUP1JSFT
Preparo NBTDBSQPOF
#SJHBEFJSPo&NVNBQBOFMBEFGVOEP 3FOEJNFOUPQPSÎÜFT tDPMIFSFT EFTPQB EFBÎÞDBS
HSPTTP DPMPRVF UPEPT PT JOHSFEJFOUFT (SBVEFEJmDVMEBEFGÈDJM tDBOFMBFNQØBHPTUP
F DP[JOIFPT FN GPHP CBJYP BUÏ PCUFS 5FNQPEFQSFQBSPIPSBT tQFEBDJOIPTEFNPSBOHPFGBUJBT
VNDSFNF%FTMJHVFPGPHPFSFTFSWFP EFLJXJQBSBEFDPSBS
QBSB FTGSJBS $BMEB o &N VN QBOFMB Ingredientes
FN GPHP CBJYP EFSSFUB P BÎÞDBS BUÏ tNMEFDSFNFEFMFJUFGSFTDP Preparo
RVF FMF GJRVF DPN VNB DPS DBSBNFMJ tDPMIFSFT EFTPQB EFBÎÞDBS %FTDBTRVF B NBOHB P LJXJ F B NBÎÍ
[BEB$PMPRVFBTCBOBOBTFBDSFTDFOUF tGPMIBTEFHFMBUJOBTFNTBCPS 1JRVF UPEBT BT GSVUBT JODMVTJWF P NP
B ÈHVB RVFOUF BPT QPVDPT BUÏ GPSNBS tNMEFÈHVBHFMBEB SBOHP PBCBDBYJFBDBSBNCPMB$PMPRVF
VNB DBMEB .POUBHFN o $PMPRVF P tDPMIFS EFDIÈ EFFTTÐODJBEFCBVOJMIB BT GSVUBT QJDBEBT FN VN SFDJQJFOUF
CSJHBEFJSP OBT UBDJOIBT F TPCSF FMF B NFYB CFN F SFTFSWF .JTUVSF B QPMQB
calda de banana. Ingredientes da Calda EF NBSBDVKÈ DPN DPMIFSFT EF TPQB
tHEFBNPSB GSFTDBPVDPOHFMBEB EF BÎÞDBS F NJTUVSF ËT GSVUBT QJDBEBT
tHEFNPSBOHP GSFTDPPVDPOHFMBEP BDSFTDFOUBOEP UBNCÏN P HFOHJCSF SB
* tDPMIFSFT EFTPQB EFBÎÞDBS

MBEP.JTUVSFCFN%JTQPOIBBNJTUVSB
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 BDBMEBEFWJOIPQPSDJNB 0CTFSWBÎÍP
&ORVBOUPJTTP OVNBQBOFMB BEJDJPOFBT DBTP OÍP UFOIB B GPSNB DBOBMFUB VUJMJ
DBTDBTEFMBSBOKBFÈHVBBUÏDPCSJMBTUP
UBMNFOUF-FWFBPGPHPCBJYPFBHVBSEF
MFWBOUBS GFSWVSB 3FUJSF EP GPHP F EFT
QSF[FBÈHVB7PMUFBTDBTDBTEFMBSBOKB
[FVNBGPSNBSFEPOEBEFBMVNÓOJPDPN
DNEFEJÉNFUSP
*
Pavê vapt-vupt
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
*
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
Clube de Revistas
DPOEFOTBEP EFTVDPEFNBÎÍDPODFOUSBEP
Taça de Maçã 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 5FNQPEFQSFQBSPIPSB IPSBTEF
QSFWJBNFOUF EJTTPMWJEP OB ÈHVB -FWF
HFMBEFJSB
BNJTUVSBBPGPHPCBJYPFNFYBTFNQSF
Ingredientes da calda
BUÏFOHSPTTBS'FJUPJTTP BDSFTDFOUFBHF
tYÓDBSBT EFDIÈ EFYBSPQFEFHSPTF Ingredientes do Creme de baunilha
MIBPVEFVWB MBUJOBEFNPSBOHPFBHMVDPTFEFNJMIPF
tFOWFMPQF H EFHFMBUJOB
tDPMIFS EFTPCSFNFTB EFBNJEPEF NJTUVSFCFN%FTMJHVFPGPHPFSFTFSWF
FNQØTFNTBCPS
NJMIP QBSB FTGSJBS $SFNF EF NBÎÍ o )JESBUF tDPMIFSFT EFTPQB EFÈHVB
tYÓDBSB EFDIÈ EFÈHVB BHFMBUJOBJODPMPSOBÈHVBFEJTTPMWBFN FNUFNQFSBUVSBBNCJFOUF
tDBJYBEFHFMBUJOBFNQØTBCPSNPSBOHP CBOIPNBSJB3FTFSWF®QBSUF CBUBOP tMBUB H EFMFJUFDPOEFOTBEP
tDPMIFS EFTPQB EFHMVDPTFEFNJMIP MJRVJEJmDBEPS BT NBÎÍT QJDBEBT P MFJUF tMBUBEFDSFNFEFMFJUFTFNTPSPHFMBEP
PVNFM DPOEFOTBEP PTVDPEFNBÎÍFBHFMBUJOB tDPMIFS EFDBGÏ EFFTTÐODJBEFCBVOJMIB
EJTTPMWJEBBUÏPCUFSVNDSFNFIPNPHÐ
Creme de maçã OFP .POUBHFN o &N UBÎBT JOEJWJEV Creme de Morango
tFOWFMPQFTEFHFMBUJOBFNQØJODPMPS BJT DPMPRVF VN QPVDP EF DBMEB DVCSB tDPMIFSFT EFTPQB EFNJTUVSBQBSB
FTFNTBCPS DPN P DSFNF EF NBÎÍ F MFWF P EPDF Ë MFJUFTBCPSNPSBOHP
tDPMIFSFT EFTPQB EFÈHVBFNUFN HFMBEFJSBQPSDFSDBEFUSÐTIPSBT"OUFT tMBUBEFDSFNFEFMFJUFTFNTPSPHFMBEP
QFSBUVSBBNCJFOUF EFTFSWJS EFDPSFDPNBTNBÎÍTQJDBEBT tYÓDBSB EFDIÈ EFTPSWFUFTBCPS
tMBUBEFMFJUFDPOEFOTBEP F SFHVF P SFTUBOUF EB DBMEB QPS DJNB NPSBOHP
tMBUBT NFTNBNFEJEBEBMBUBEFMFJUF 4JSWBPEPDFHFMBEP
Creme de Chocolate
tHEFDIPDPMBUFNFJPBNBSHPQJDBEP
tMBUBEFDSFNFEFMFJUFTFNTPSPHFMBEP
tYÓDBSB EFDIÈ EFTPSWFUFTBCPS
DIPDPMBUF
t3BTQBTEFDIPDPMBUFGBUJBEBTBHPTUP
QBSBEFDPSBS
Preparo
$SFNFEFCBVOJMIBo&NVNSFDJQJFO
UF DPMPRVF B HFMBUJOB F IJESBUFB DPN
ÈHVB %JTTPMWB CFN DPMPRVF FN VNB
QBOFMBFMFWFBBPGPHPNÏEJP%FJYFFN
CBOIPNBSJB BUÏ RVF mRVF DPNQMFUB
NFOUFEFSSFUJEB/PMJRVJEJmDBEPS CBUB
B HFMBUJOB EJTTPMWJEB DPN P MFJUF DPO
EFOTBEP P DSFNF EF MFJUF F B FTTÐODJB
EFCBVOJMIBBUÏPCUFSVNBNJTUVSBCFN
DSFNPTB5SBOTmSBBQBSBVNSFGSBUÈSJP
NÏEJP F GVOEP EF BQSPYJNBEBNFOUF
DNEFBMUVSBFSFTFSWFBOBHFMBEFJ
'PUP-VOB(BSDJB1SPEVÎÍP.BSMZ"SOBVE
SBQPSNJOVUPT$SFNFEFNPSBOHP
o#BUBOPMJRVJEJmDBEPSBNJTUVSBQBSB
MFJUF TBCPS NPSBOHP P DSFNF EF MFJUF
F P TPSWFUF BUÏ GPSNBS VN DSFNF IP
NPHÐOFP %FTQFKFP TPCSF P DSFNF EF
CBVOJMIB KÈ HFMBEP 7PMUF B SFTFSWBS OP
GSFF[FS QPS NJOVUPT QBSB RVF mRVF
CFNDPOTJTUFOUF$SFNFEFDIPDPMBUFo
&N VN SFGSBUÈSJP DPMPRVF P DIPDPMBUF
NFJP BNBSHP -FWFP BP NJDSPPOEBT
13
DELÍCIAS ESPECIAIS
QPS BQSPYJNBEBNFOUF EPJT NJOVUPT OPGPSNBUPEFDBOBMFUB YDN VO
4F EFTFKBS EFSSFUB P DIPDPMBUF FN CB UBEB DPN ØMFP F BMHVOT QJOHPT EF ÈHVB
OIPNBSJB'FJUPJTTP KVOUFPBPDSFNF F MFWFB Ë HFMBEFJSB QPS IPSBT PV BUÏ
EF MFJUF BEJDJPOF P TPSWFUF F DPN VN FOEVSFDFS%FTFOGPSNFPnBOFDVCSBP
HBSGP NJTUVSF CFN &TQBMIF B NJTUVSB DPN P NPMIP [BCBJPOF %FDPSF P QSBUP
TPCSFPDSFNFEFNPSBOHP EFDPSFDPN DPNHSÍPTEFDBGÏBHPTUP
SBTQBT EF DIPDPMBUF F MFWF Ë HFMBEFJSB
QPSEVBTIPSBTBOUFTEFTFSWJS
*
* Escondidinho
Flan de Café com Romeu
Molho Zabaione e Julieta
1PS.ÈSDJB#BSHB 1PS+VMJBOB"CCVE
(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 tMBUBEFMFJUFDPOEFOTBEP
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
Clube de Revistas
tDPMIFS EFDBGÏ EFFTTÐODJBEFCBVOJMIB
Salada de Recheio
tQBDPUFEFCJTDPJUPDIBNQBOIF
Frutas com tYÓDBSB EFDIÈ EFMFJUF
tYÓDBSB EFDIÈ EFDFSFKBTFTDPSSJEBT
Sorvete e Calda 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
$BMEB o &N VNB QBOFMB MFWF BP GPHP .POUBHFN o &N VN SFGSBUÈSJP EJTQP
CBJYP P TVDP EF NFMBODJB F P BÎÞDBS OIBVNBDBNBEBEFCJTDPJUPTKÈVNFEF
2VBOEP DPNFÎBS B GFSWFS DPN P BVYÓ DJEPTOBDBMEB BTDFSFKBTQJDBEBTF QPS
MJPEFVNBDPODIB SFUJSFBFTQVNBWFS DJNB FTQBMIFPDSFNFEFCBVOJMIBBJO
NFMIB GPSNBEB F SFTFSWFB %FTQSF[F P EBRVFOUF%FJYFFTGSJBSBUÏRVFPDSFNF
MÓRVJEPSFTUBOUFGPSNBEPOBQBOFMB&N mRVF mSNF "DSFTDFOUF B DPCFSUVSB EF
VNSFDJQJFOUF BEJDJPOFBFTQVNBPCUJEB DIPDPMBUFFMFWFËHFMBEFJSBQPSBQSPYJ
BPMFJUFDPOEFOTBEPFBPTVNPEFMJNÍPF NBEBNFOUFRVBUSPIPSBT4JSWBHFMBEP
NJTUVSFCFN3FTFSWF.POUBHFNo&N
VNBUBÎB DPMPRVFEVBTCPMBTEFTPSWFUF
Preparo
%JWJEBPDSFNFEFMFJUFFNEVBTQPSÎÜFT
EFDSFNF EJTUSJCVBBTGSVUBTQJDBEBTFN
WPMUB F DVCSB DPN B DBMEB %FDPSF DPN
CPMJOIBTEFNFMBODJBFTJSWBFNTFHVJEB *
6NB EFWF TFS NJTUVSBEB DPN P BÎÞDBS Delícia de Creme,
F MFWBEB QBSB SFGSJHFSBS " PVUSB EFWF TFS
MFWBEBQBSBDP[JOIBSFNGPHPCBJYP QBSB
OÍPGFSWFS DPNBTSBTQBTEFMJNÍP)JESBUF
BGPMIBEFHFMBUJOBOBÈHVBGSJBFMFWFQBSB
* Gelatina de
Morango e Maçã
EJTTPMWFSOPGPHPCBJYP FNCBOIPNBSJB Torta com Iogurte 1PS5BJT'FSOBOEFT
TFN EFJYBS GFSWFS .JTUVSF B HFMBUJOB BP 1PS&MJTBCFUI5FPEPSP
DSFNF EF MFJUF BRVFDJEP F EFJYF FTGSJBS 3FOEJNFOUPQPSÎÜFT
2VBOEP B NJTUVSB FTUJWFS GSJB BDSFTDFOUF 3FOEJNFOUPQPSÎÜFT (SBVEFEJmDVMEBEFNÏEJP
BPVUSBNFUBEFEPDSFNFEFMFJUFRVFFT (SBVEFEJmDVMEBEFGÈDJM 5FNQPEFQSFQBSPNJOVUPT
UBWBOBHFMBEFJSB.PMIFBTGPSNJOIBTEF 5FNQPEFQSFQBSPNJOVUPT
EPDFDPNÈHVB EFTQFKFBNJTUVSBFMFWFË Ingredientes do Creme branco
HFMBEFJSBBUÏmDBSCFNmSNF$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 NFCSBODPFNUBÎBTJOEJWJEVBJT DVCSB
tFOWFMPQFTEFHFMBUJOBFNQØTBCPS DPNPTDVCJOIPTEFHFMBUJOBFGJOBMJ[F Cestinha de
NPSBOHP
tYÓDBSB EFDIÈ EFÈHVBGFSWFOUF
DPNPQVSÐEFNBÎÍ/BIPSBEFTFS
WJS EFDPSFDPNDIBOUJMMJFEFJYFOB Chocolate
tYÓDBSB EFDIÈ EFÈHVBGSJB HFMBEFJSBBUÏPNPNFOUPEFTFSWJS
Recheada com
Purê de maçã Sorvete
tNBÎÍTTFNDBTDBFQJDBEBT
Cobertura
* 1PS"MJDF3PTTJ
3FOEJNFOUPQPSÎÜFT
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
'BSPGB o &N VN SFDJQJFOUF NJTUVSF UP
EPT PT JOHSFEJFOUFT $BMEB o %FSSFUB P
DIPDPMBUFNFJPBNBSHPOPNJDSPPOEBT
FN QPUÐODJB NÏEJB &N TFHVJEB BDSFT
DFOUFBHMJDPTFEFNJMIPFBNBSHBSJOBF
NJTUVSFCFN'FJUPJTTP DPMPRVFBNJTUV
SBFNVNBQBOFMBFKVOUFPMFJUFRVFOUFF
PBÎÞDBS%FJYFGFSWFS FNGPHPCBJYP QPS
16
Clube de Revistas
NJOVUPT3FUJSFEPGPHP.POUBHFNo QJEBNFOUF%FTQFKFBNJTUVSBFNVNSF
$PMPRVF CPMBT EF TPSWFUF OP DFOUSP EB DJQJFOUF BDSFTDFOUFPDIBOUJMJFNFYBMF Quindim de
DFTUJOIBEFDIPDPMBUF QPMWJMIFBGBSPGBF
SFHVFDPNBDBMEBRVFOUF
WFNFOUF1PSmN EJTUSJCVBBNPVTTFOBT
GPSNJOIBT TPCSF B HFMBUJOB DPN P LJXJ Maracujá
FMFWFPEPDFËHFMBEFJSBQPSDFSDBEF 1PS1SJTDJMB%FTDPWJ
IPSBT%FTFOGPSNFOBIPSBEFTFSWJS
* 3FOEJNFOUPVOJEBEFT
*
5FNQPEFQSFQBSPIPSB
Mousse de Ingredientes
tHFNBT
Melancia Parfait de Manga tPWP
tYÓDBSBT EFDIÈ EFBÎÞDBS
com Kiwi 1PS4BOESB&OEF(BSSJEP
tQBDPUF H EFDPDPSBMBEPGSFTDP
1PS/JDF1PSUP tYÓDBSB EFDIÈ EFMFJUFRVFOUF
3FOEJNFOUPQPSÎÜFT
(SBVEFEJmDVMEBEFGÈDJM tDPMIFSFT EFTPQB EFNBSHBSJOB
3FOEJNFOUPQPSÎÜFT tDPMIFSFT EFTPQB EFBNJEPEFNJMIP
(SBVEFEJmDVMEBEFGÈDJM 5FNQPEFQSFQBSPNJOVUPT
tDPQPT BNFSJDBOPT EFTVDPDPODFO
5FNQPEFQSFQBSPNJOVUPT USBEPEFNBSBDVKÈ
Ingredientes da Calda de
tNBSHBSJOB PTVmDJFOUF QBSBVOUBS
Ingredientes Manga com Cointreau
tBÎÞDBS PTVmDJFOUF QBSBQPMWJMIBS
tFFOWFMPQFEFHFMBUJOBFN tHEFNBOHBNBEVSB
QØTBCPSNFMBODJB H tHEFBÎÞDBS Preparo
tYÓDBSBT EFDIÈ EFÈHVBFN tNMEF$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 EFÈHVBFN tHEFDSFNFEFMFJUFGSFTDP FNFYBCFN6OUFGPSNJOIBTQBSBRVJO
UFNQFSBUVSBBNCJFOUF tDMBSBT EJN DPN NBSHBSJOB F BÎÞDBS 1SFFODIB
tMBUBEFMFJUFDPOEFOTBEP tNMEFÈHVB BTGPSNJOIBTDPNPRVJOEJNFMFWFQBSB
tYÓDBSBT EFDIÈ EFNFMBODJBDPSUBEB tHEFBÎÞDBS DP[JOIBSBPGPSOPCBJYP FNCBOIPNB
FNDVCPTFTFNDBSPÎP SJB QPSBQSPYJNBEBNFOUFNJOVUPT
tDBJYBEFDSFNFEFMFJUF NM Preparo
tMJNÍP TVNP $BMEBo$PSUFBTNBOHBTFCBUBOPMJRVJ
tYÓDBSB EFDIÈ EFDIBOUJMJ
tØMFPQBSBVOUBSBTGPSNJOIBT
Preparo
EJmDBEPSDPNBÈHVBFPBÎÞDBS-FWFBP
GPHP CBJYP QBSB BQVSBS QPS BQSPYJNB
EBNFOUF NJOVUPT F FOUÍP NJTUVSF P
*
&N VNB QBOFMB NJTUVSF B HFMBUJOB TB
CPSNFMBODJBDPNYÓDBSBT EFDIÈ EF
$PJOUSFBV$SFNFo#BUBBTNBOHBTOP
MJRVJEJmDBEPSFSFTFSWF#BUBPDSFNFEF
Mousse de
ÈHVBFNUFNQFSBUVSBBNCJFOUFFMFWFBP
GPHP CBJYP NFYFOEP TFNQSF BUÏ EJTTPM
MFJUFFNQPOUPEFDIBOUJMJFSFTFSWF#BUB
BTDMBSBTFNQPOUPEFOFWF'BÎBVNBDBM
Chocolate
WFS3FTFSWFYÓDBSB EFDIÈ EBNJTUVSB
PCUJEB&OUÍP FNGPSNJOIBTJOEJWJEVBJT
EBFNQPOUPEFmP EFTQFKFTPCSFBTDMB Branco e Limão
SBTFCBUBBUÏFTGSJBS%JTTPMWBBHFMBUJOBOB 1PS,BUZB.JDIFMMZOF
VOUBEBTDPNØMFP EJTUSJCVBVNBGBUJBEF QPMQBEFNBOHB TFFTUJWFSNVJUPHSPTTB
LJXJ DVCSB DPN B HFMBUJOB SFTFSWBEB F BDSFTDFOUFVNQPVDPEFÈHVB +VOUFBQPM 3FOEJNFOUPQPSÎÜFT
MFWFBPGSFF[FSQPSDFSDBEFNJOVUPT® QBËTDMBSBT1PSÞMUJNP BHSFHVFPDIBOUJMJ (SBVEFEJmDVMEBEFGÈDJM
QBSUF IJESBUFBHFMBUJOBTFNTBCPSDPN EFMJDBEBNFOUF%FTQFKFOBTUBÎBT 5FNQPEFQSFQBSPNJOVUPT
DPMIFSFT TPQB EFÈHVBFNUFNQFSBUVSB UFNQPEFHFMBEFJSB
BNCJFOUF KVOUFBBPSFTUBOUFEBHFMBUJOB Ingredientes da Mousse
EF NFMBODJB NPSOB RVF mDPV OB QBOFMB tHEFDIPDPMBUFCSBODPQJDBEP
F NJTUVSF BUÏ EJTTPMWFS DPNQMFUBNFOUF tDBJYJOIBEFDSFNFEFMFJUFTFNTPSP
'FJUP JTTP CBUB OP MJRVJEJmDBEPS P MFJUF tDPMIFSFT EFTPQB EFMFJUFDPOEFOTBEP
DPOEFOTBEP B NFMBODJB FN DVCPT F P tDPMIFSFT EFTPQB EFMJDPSEFNBSVMB
DSFNF EF MFJUF "DSFTDFOUF BT HFMBUJOBT tYÓDBSBT EFDIÈ EFDIBOUJMJCBUJEP
NJTUVSBEBTFPTVNPEFMJNÍPFCBUBSB
17
DELÍCIAS ESPECIAIS
Creme de Limão OP MJRVJEJmDBEPS BDSFTDFOUF P SFTUBOUF
tMBUBEFMFJUFDPOEFOTBEP 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
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 EFHFMBUJOBFNQØ NFMBODJBFGPMIBTEFIPSUFMÍ
TFNTBCPS Preparo
tFYÓDBSBEFÈHVBmMUSBEB &NVNBQBOFMB MFWFBPGPHPNÏEJPPMFJ
Preparo
(FMBUJOB o &N VNB QBOFMB DPMPRVF
UFDPOEFOTBEP PTDSBWPTFPDPDPSBMBEP
.FYB CFN BUÏ DPNFÎBS B EFTHSVEBS EB
QBOFMB3FUJSFEPGPHP BDSFTDFOUFPDSF
*
B ÈHVB P BÎÞDBS B HFMBUJOB EF BCBDB
YJ F B HFMBUJOB TFN TBCPS -FWF BP GPHP
NFEFMFJUFFNFYB%FJYFFTGSJBS.JTUVSF
PMFJUFDPNPMFJUFEFDPDPFSFTFSWF'BÎB
Creme de Laranja
NÏEJP NFYFOEP BUÏ GFSWFS %FTMJHVF
P GPHP F EFJYF FTGSJBS CFN "SSVNF BT
B NPOUBHFN EP QBWÐ FN VN SFGSBUÈSJP
PVFNUBÎBT$PMPRVFVNBQPSÎÍPEBDP
com Geleia de
GSVUBT FN VNB GPSNB EF TVB QSFGFSÐO
DJB MFWFNFOUF VOUBEB DPN NBSHBSJOB
DBEBOPGVOEP QBTTFPTCJTDPJUPTSBQJEB
NFOUFOBNJTUVSBEFMFJUFFJOUFSDBMFDB
Laranja
1PS&EJMWÉOJB3FJT
DPMPRVF B HFMBUJOB EFMJDBEBNFOUF F BPT NBEBTEFDPDBEBDPNCJTDPJUPT5FSNJOF
QPVDPTFMFWFËHFMBEFJSBBUÏFOEVSFDFS DPNVNBDBNBEBEFDPDBEB DVCSBDPN 3FOEJNFOUPQPSÎÜFT
1VEJN o %JTTPMWB B HFMBUJOB DPOGPSNF P DPDP SBMBEP FN nPDPT F EFDPSF DPN (SBVEFEJmDVMEBEFGÈDJM
BTJOTUSVÎÜFTEBFNCBMBHFN$PMPRVFB BSBCFTDPTEFDIPDPMBUF 5FNQPEFQSFQBSPIPSB
18
Clube de Revistas
UFNQPEFHFMBEFJSB BQSJNFJSBEFDSFNFFBÞMUJNBEFHFMFJB
Ingredientes do Creme de laranja .BOUFOIBOBHFMBEFJSBF OBIPSBEFTFS
tNMEFTVDPEFMBSBOKB WJS EFDPSFDPNSBTQBTEFMBSBOKB
Clube de Revistas
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
tDPMIFS EFTPCSFNFTB EFSBTQBTEF
* Ingredientes
tFOWFMPQFEFHFMBUJOBTBCPSUVUUJGSVUUJ
tFOWFMPQFEFHFMBUJOBTFNTBCPSF
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
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
IPSUFMÍFBTSBTQBTEFMJNÍP1BTTFQBSB RVFFOEVSFÎBQPSDPNQMFUP
VNSFDJQJFOUFFBDSFTDFOUFPDIBOUJMJCB DPNØMFP1SFQBSFBHFMBUJOBEFVWBDPN
BQFOBTYÓDBSB EFDIÈ EFÈHVBRVFOUF
'PUP$BNJMB$BMJDDIJP1SPEVÎÍP.BSMZ"SOBVE
UJEP$PMPRVFFNGPSNJOIBTFMFWFQBSB
BHFMBEFJSBQPSIPSBT$BMEBEFGSVUBT F YÓDBSB EF DIÈ EF ÈHVB GSJB QBSB
o #BUB UPEPT PT JOHSFEJFOUFT OP MJRVJ GJDBSNBJTDPOTJTUFOUF'FJUPJTTP EJWJEB
EJmDBEPSFMFWFQBSBHFMBS4JSWBFNVN PDPOUFÞEPFNEVBTQBSUFT$PMPRVFB
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
5FNQPEFQSFQBSPNJOVUPT UFNQP 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
Clube de Revistas
o/BNBTTBKÈGSJB GBÎBVNBDBNBEBmOB %FJYFBT FTGSJBS $SFNF EF CBVOJMIB
Chocopassion EFHFMFJBEFNBSBDVKÈ1PSDJNB EFTQFKF 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
tFYÓDBSBT EFDIÈ EFGBSJOIBEFUSJHP Pavê de Carolina
t(FMFJBEFNBSBDVKÈ
t1PMQBEFNBSBDVKÈT
tFYÓDBSB EFDIÈ EFBÎÞDBS
1PS&EJWÉOJB3FJT
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
5FNQPEFQSFQBSPIPSB UFNQPEF
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
EFUSJHPFCBUBBUÏGPSNBSVNBCPMBRVF
&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
tDPMIFS EFTPQB EFBNJEPEFNJMIP SFCBSCBTEPDIPDPMBUF TFOFDFTTÈSJP&N
Flan Trufado tHFNBT VNB CBUFEFJSB CBUB P DIBOUJMJ FN WFMP
DJEBEFNÏEJB DPOGPSNFBTJOTUSVÎÜFTEP
de Chocolate Preparo 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
Preparo
-FWFBPGPHPPMFJUFFPBNJEPFDP[JOIF
&TQFSFB FTGSJBS &N PVUSB QBOFMB MFWF
PMFJUFBPGPHPCBJYPQBSBBRVFDFSF FN
TFHVJEB BEJDJPOFPDIPDPMBUFEFSSFUJEP
*
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
tHEFDIPDPMBUFBPMFJUFQJDBEP
Flan de Chocolate tYÓDBSB EFDIÈ EFQBTUBEFBWFMÍ
com Creme de
Baunilha
* DPNDIPDPMBUF
tYÓDBSB EFDIÈ EFDSFNFEFMFJUF
tCPNCPOTUJQP4POIPEF7BMTB¥
1PS.ÈSDJB#BSHB Sanduichinho de tQBDPUFTEFCJTDPJUPTUJQPDIBNQBOIF
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 $PSUF CPNCPOT BP NFJP F QJRVF P
tYÓDBSB EFDIÈ EFBÎÞDBSSFmOBEP DIPDPMBUF EFSSFUJEP VN B VN F EFJYF SFTUBOUF "DPNPEF BMHVOT CPNCPOT
tDPMIFS EFDIÈ EFFTTÐODJBEFCBVOJMIB PT TFDBS TPCSF P QBQFMBMVNÓOJP 5JSF BT
22
Clube de Revistas
Clube de Revistas
DPSUBEPTBPNFJPOBMBUFSBMEPSFGSBUÈ Ingredientes
SJP TBMQJRVFP DPN CPNCPOT QJDBEPT tHEFDIPDPMBUFBPMFJUFQJDBEP Tronco de
FDPNQMFUFDPNPTCJTDPJUPTVNFEFDJ
EPT$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 tYÓDBSB EFDIÈ EFDIPDPMBUF
OBOBÈHVB EJTTPMWBBFNCBOIPNBSJBF NFJPBNBSHPEFSSFUJEP
Chocolate sem Ovo KVOUFBËNJTUVSBEPDIPDPMBUF1PSÞMUJNP 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

tHFNBT
tDPMIFS EFTPQB EFFTTÐODJBEFCBVOJMIB
tYÓDBSB EFDIÈ EFDSFNFEFMFJUF
TFNTPSP
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
BTTBEBT DPMPRVFPDSFNFEFDIPDPMBUF
Mousse de
* QPSDJNBFTJSWBPEPDF%FDPSFPDPN
DIPDPMBUFCSBODPBHPTUP
Coco com Ganache
de Chocolate
Tartelete Suprema 1PS/JDF1PSUP
de Chocolate
1PS+VSBOEZS"ĉPOTP
* 3FOEJNFOUPQPSÎÜFT
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
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
DPMPRVFVNBQFRVFOBQPSÎÍPEFDSFNF
'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
5FNQPEFQSFQBSPIPSBFNJOVUPT
25
DELÍCIAS ESPECIAIS
tPWPT QBQFMNBOUFJHB VOUFPDPNNBOUFJHBF
Ingredientes do Creme tDMBSBT FOGBSJOIFP1FOFJSFBGBSJOIB BGBSJOIB
tYÓDBSB EFDIÈ EFBÎÞDBS EF BNÐOEPB F P BÎÞDBS EF DPOGFJUFJSP
tNMEFDSFNFEFMFJUF Creme de Manteiga 3FTFSWF B NJTUVSB #BUB BT DMBSBT FN
tDPMIFS EFTPQB EFHFMBUJOBFNQØ tHFNBT OFWF FN WFMPDJEBEF NÏEJB F BPT QPV
TFNTBCPSFJODPMPS tHEFBÎÞDBS DPT BEJDJPOFPBÎÞDBSSFmOBEP3FTFSWF
tEFYÓDBSB EFDIÈ EFÈHVB tHEFNBOUFJHB P QSFQBSP #BUB PT PWPT FN WFMPDJEB
tHEFDIPDPMBUFBPMFJUFEFSSFUJEP tYÓDBSB EFDIÈ EFDBGÏCFNGPSUF EF BMUB BUÏ EPCSBS P WPMVNF %FTMJHVF
tDPMIFSFT EFTPQB EFMJDPSEFDBGÏ B CBUFEFJSB F BEJDJPOF PT JOHSFEJFOUFT
Demais Ingredientes tYÓDBSB EFDIÈ EFÈHVB TFDPTBPTQPVDPT NFYFOEPMFOUBNFOUF
tYÓDBSB EFDIÈ EFMFJUF "EJDJPOFBNBOUFJHBEFSSFUJEBFBTDMB
tDPMIFSFT EFTPQB EFBÎÞDBS Ganache SBT FN OFWF $PMPRVF NBTTB TVmDJFOUF
tDPMIFSFT EFTPQB EFMJDPSEFDIPDPMBUF tHEFDIPDPMBUFBNBSHP QBSBDPCSJSPGVOEPEBBTTBEFJSBFMFWFB
tHEFCJTDPJUPUJQPDIBNQBOIF tHEFDSFNFEFMFJUF BP GPSOP QSFBRVFDJEP FN UFNQFSBUVSB
tYÓDBSBT EFDIÈ EFDIBOUJMMJ BMUB $ QPS NJOVUPT PV BUÏ BT
t3BTQBTEFDIPDPMBUF QBSBEFDPSBS Calda de Café CPSEBT TPMUBSFN EB BTTBEFJSB 3FQJUB B
tYÓDBSB EFDIÈ EFDBGÏGPSUF PQFSBÎÍP BUÏ BDBCBS B NBTTB TFNQSF
Preparo tYÓDBSB EFDBGÏ EFMJDPSEFDBGÏPV VOUBOEP B GPSNB 3FTFSWFB $SFNF EF
1SFQBSFPDSFNF MFWBOEPBPGPHPPBÎÞ DPOIBRVF .BOUFJHB o -FWF P BÎÞDBS DPN B ÈHVB
DBSBUÏPCUFSVNDBSBNFMP&OUÍP KVOUF Glaçage de Chocolate BP GPHP NÏEJP QPS DFSDB EF NJOVUPT
NMEFDSFNFEFMFJUFFBNJTUVSBOP tNMEFÈHVB PV BUÏ BUJOHJS P QPOUP EF CBMB NPMF ®
GPHP NFYFOEPBUÏEJTTPMWFS3FTFSWFB tHEFDBDBVFNQØ QBSUF CBUBBTHFNBT FNWFMPDJEBEFNÈ
® QBSUF IJESBUF B HFMBUJOB OB ÈHVB F tHEFBÎÞDBS YJNB BUÏ EPCSBS P WPMVNF .JTUVSF P
EJTTPMWBB FN CBOIPNBSJB 'FJUP JTTP tFOWFMPQFEFHFMBUJOBFNQØTFNTBCPS BÎÞDBSMFOUBNFOUFËTHFNBT TFNOVODB
CBUB B HFMBUJOB OP MJRVJEJmDBEPS DPN P tYÓDBSB EFDIÈ DPMIFSFT EFTPQB QBSBSEFCBUFS BUÏFTGSJBS"DSFTDFOUFB
DSFNFEFMFJUFSFTUBOUFBUÏBERVJSJSDPO EFDSFNFEFMFJUFGSFTDP NBOUFJHB F CBUB QPS NJOVUPT PV BUÏ
TJTUÐODJBIPNPHÐOFB%FTQFKFBNJTUVSB GPSNBSVNDSFNFVOJGPSNF"EJDJPOFP
FNVNSFGSBUÈSJPFBEJDJPOFPDSFNFEF Preparo DBGÏFPMJDPS CBUBQPSNBJTNJOVUPTF
DBSBNFMP F P DIPDPMBUF EFSSFUJEP NJT #JTDVJU +BDPOEF o 'PSSF P GVOEP EF SFTFSWF P DSFNF OB HFMBEFJSB (BOBDIF
UVSBOEP CFN 3FTFSWF P DSFNF 1BSB VNBBTTBEFJSBRVBESBEBEFDNDPN o &N VNB UJHFMB MFWF P DIPDPMBUF BP
GB[FS B DBMEB NJTUVSF P MFJUF P BÎÞDBS
F P MJDPS EF DIPDPMBUF &N TFHVJEB FN
VN BSP OP GPSNBUP EF TVB QSFGFSÐODJB
BMUFSOFDBNBEBTEFDSFNF EFDIPDPMBUF
F EF CJTDPJUP VNFEFDJEP DPN QBSUF EB
DBMEB TFOEP B ÞMUJNB EF CJTDPJUP 1BSB
mOBMJ[BS DVCSB P QBWÐ DPN P DIBOUJMMJ
EFDPSFP DPN BT SBTQBT EF DIPDPMBUF F
TJSWBPHFMBEP
*
Opera Gâteau
1PS+VMJBOB"CCVE
'PUP$BSMB1BSBJ[P1SPEVÎÍP.BSMZ"SOBVE
3FOEJNFOUPQPSÎÜFT
(SBVEFEJmDVMEBEFEJG ÓDJM
5FNQPEFQSFQBSPIPSBT
Ingredientes Biscuit Jaconde

tHEFBÎÞDBSEFDPOGFJUFJSP
tHEFGBSJOIBEFBNÐOEPB
tHEFGBSJOIBEFUSJHP
tHEFBÎÞDBSSFmOBEP
tDPMIFSFT EFTPQB EFNBOUFJHBEFSSFUJEB
26
NJDSPPOEBT FN QPUÐODJB NÏEJB QPS Preparo

NJOVUPT NFYFOEP B DBEB NJOVUP 1BSBGB[FSBNBTTB CBUBUPEPTPTJOHSF Mousse de
EJFOUFT OP MJRVJEJmDBEPS QPS DFSDB EF
2VBOEP FTUJWFS EFSSFUJEP BDSFTDFOUF P
DSFNFEFMFJUFFNFYBBUÏBNJTUVSBmDBS 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
$QPSDFSDBEFBNJOVUPTPV 3FOEJNFOUPQPSÎÜFT
MFWFBNJTUVSBBPGPHPNÏEJPBUÏGFSWFS
BUÏEPVSBSMFWFNFOUF3FUJSFPEPDFEP (SBVEFEJmDVMEBEFGÈDJM
3FUJSFPTEPGPHPFBDSFTDFOUFBHFMBUJOB
GPSOPFEFJYFPBNPSOBS'FJUPJTTP EJT 5FNQPEFQSFQBSPNJOVUPT UFNQP
FNQØ IJESBUBEBFEJTTPMWJEBDPOGPSNF
USJCVBPCSJHBEFJSPTPCSFBNBTTBBTTB EFHFMBEFJSB
JOTUSVÎÜFT EP GBCSJDBOUF F P DSFNF EF
MFJUFGSFTDP'BÎBFTTBFUBQBQPSÞMUJNP EB QPMWJMIF P DIPDPMBUF HSBOVMBEP QPS
DJNBFEFDPSFBDPNDIBOUJMMJFDFSFKBT Ingredientes da Mousse
QPJT P HMBÎBHF EFWF TFS BQMJDBEP JNF
FNDBMEB4JSWBBFNTFHVJEB tHEFDIPDPMBUFCSBODPQJDBEP
EJBUBNFOUF OP CPMP .POUBHFN o /P
tDBJYJOIBEFDSFNFEFMFJUFTFNTPSP
QSBUP QBSB TFSWJS PV FN VNB BTTBEFJSB
tDPMIFSFT EFTPQB EFMFJUFDPOEFOTBEP
GPSSBEBDPNmMNFQMÈTUJDP DPNFDFDPN
tDPMIFSFT EFTPQB EFMJDPSEFNBSVMB
VNB DBNBEB EF CPMP QJODFMBEB DPN B
tYÓDBSBT EFDIÈ EFDIBOUJMJCBUJEP
DBMEB EF DBGÏ &OUÍP BMUFSOF DBNBEBT
EF DSFNF EF NBOUFJHB EF HBOBDIF EF
*OHSFEJFOUFTEP$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 $SFNF EF -JNÍP o .JTUVSF PT
* 1PS-PVSEFT%BOJDFMMJ.BSJBOP
3FOEJNFOUPVOJEBEFT
JOHSFEJFOUFTBUÏPCUFSVNDSFNFDPOTJT
UFOUF$PMPRVFPTPCSFBNPVTTFEFDIP
DPMBUF CSBODP F MFWF P EPDF Ë HFMBEFJSB
Pizza Doce (SBVEFEJmDVMEBEFGÈDJM
QPSIPSBT4JSWBPDPNQBMJUPTEFDIP
DPMBUFFEFDPSBEPDPNGBUJBTEFMJNÍP
de Brigadeiro
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 tHEFDIPDPMBUFBPMFJUFGSBDJPOBEP
-FWFBPGPHPPMFJUFFPBNJEPFDP[JOIF tDPMIFSFT EFTPQB EFOP[FTmOBNFO Folhado Especial
BUÏ GPSNBS VN DSFNF MJTP "DSFTDFOUF UFQJDBEBT
P DIPDPMBUF QJDBEP FORVBOUP BJOEB 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

SFCBSCBTEPDIPDPMBUF TFOFDFTTÈSJP&N
VNB CBUFEFJSB CBUB P DIBOUJMJ FN WFMP
Ingredientes do Folhado
tHEFNBTTBGPMIBEBQSPOUB
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
F DVCSBBT DPN P DSFNF EF NBTDBSQPOF

'PUP4IVUUFSTUPDL
Tiramisù 3FQJUBPQSPDFTTPFNDBNBEBT mOBMJ[BOEP

1PS4BSB"DDJPMZ DPNPDSFNFEFNBTDBSQPOF-FWFPEPDFË
HFMBEFJSBQPSIPSBTQBSBmDBSmSNFF OB
3FOEJNFOUPQPSÎÜFT IPSBEFTFSWJMP QPMWJMIFDIPDPMBUFFNQØ
(SBVEFEJmDVMEBEFGÈDJM 4JSWBPHFMBEP
tPWPT
tDPMIFSFT EFTPQB EFGBSJOIBEFUSJHP
*
Salame de Chocolate tNBOUFJHB PTVmDJFOUF QBSBVOUBS Ravióli de Chocolate
Xarope de Café
1PS"OHFMB'JTDIFS
tNMPVYÓDBSB EFDIÈ EFDBGÏ com Sorvete de
3FOEJNFOUPVOJEBEFT
CFNGPSUF
tDPMIFSFT EFTPQB EFBÎÞDBS Creme
tNMPVEFYÓDBSB EFDIÈ EF 1PS(JBODBSMP$BTTPOF
WJOIP.BSTBMBTFDP
Creme de Mascarpone 3FOEJNFOUPQPSÎÜFT
Ingredientes da Massa (SBVEFEJmDVMEBEFGÈDJM
tHEFCJTDPJUPUJQPNBJTFOB tHFNBT
tHPVFEFYÓDBSB EFDIÈ EF 5FNQPEFQSFQBSPIPSB
tYÓDBSBT EFDIÈ EFDIPDPMBUFFNQØ RVFJKPNBTDBSQPOF
tHPVEFYÓDBSB EFDIÈ EFDSFNF Ingredientes da Massa
tDPMIFSFT EFTPQB EFDPOIBRVF tYÓDBSBT EFDIÈ EFGBSJOIBEFUSJHP
tFYÓDBSB EFDIÈ EFNBOUFJHB EFMFJUFGSFTDP
tDPMIFSFT EFTPQB EFBÎÞDBS tYÓDBSB EFDIÈ EFBÎÞDBSEFDPOGFJUFJSP
TFNTBMEFSSFUJEB tYÓDBSB EFDIÈ EFDIPDPMBUFFNQØ
tNMPVDPMIFSFT EFTPQB EFÈHVB
tYÓDBSB EFDIÈ EFBNÐOEPBTJOUFJSBT tPWPT
t$IPDPMBUFFNQØBHPTUPQBSBEFDPSBS
TFNQFMFFMFWFNFOUFUPSSBEBT t«HVB QBSBDP[JOIBS
t"NÐOEPBTJOUFJSBTTFNQFMFFDFSFKBT
Preparo
FNDBMEB QBSBBDPNQBOIBS .BTTBo#BUBPTPWPTFPBÎÞDBSOBCBUF Ingredientes do Recheio
Ingredientes da Cobertura EFJSB FNWFMPDJEBEFBMUB BUÏPCUFSQPOUPEF tYÓDBSB EFDIÈ EFDIPDPMBUFCSBODP
tYÓDBSB EFDIÈ EFDIPDPMBUFFNQØ TVTQJSP 'FJUP JTTP BDSFTDFOUF B GBSJOIB EF QJDBEPYÓDBSB EFDIÈ EFRVFJKPDSF
tDPMIFSFTDIFJBT EFTPQB EFNBOUFJ USJHPFNJTUVSFEFMJDBEBNFOUFDPNPBVYÓMJP NPTPBNBTTBEP 1PMFOHVJOIP¥
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
'PUP4IVUUFSTUPDL DELÍCIAS ESPECIAIS
Frozen de
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
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 tDPMIFS EFDIÈ EFTBM Biscoitinho
t/P[NPTDBEB HFOHJCSFFNQØFDBOF
Leite de Soja 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
tHPUBTEFFTTÐODJBEFCBVOJMIB t(FMFJBTBCPSNPSBOHPBHPTUP
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
OFMB3FUJSFEPGPHPFBDSFTDFOUFBFT
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
tYÓDBSB EFDIÈ EFNPSBOHPTMBWBEPT NFYBBUÏBQBSFDFSPGVOEPEBQBOFMB&N

Pizza Doce de tDPQP BNFSJDBOP EFMFJUFEFTOBUBEP TFHVJEB DPMPRVFPDPDPSBMBEPFDPOUJOVF
NFYFOEPBUÏNJTUVSBSCFN3FUJSF DPMPRVF
Soja com Recheio Preparo 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
RVFEPCSFEFWPMVNF4PWFBOPWBNFOUF
F USBOTmSBB QBSB VNB BTTBEFJSB VOUBEB
TBEPFDPOUJOVFNFYFOEPQPSNBJTNJ
OVUPT1BTTFBNJTUVSBQBSBVNSFDJQJFO
UFFQPMWJMIFDBOFMBFNQØ
*
1PSmN SFDIFJFDPNBTBNPSBTFBTGSBN
CPFTBTFMFWFBPGPSOPBUÏEPVSBS Salada de
* 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
5FNQPEFQSFQBSPNJOVUPT tHEFNFMBEP "QØTMBWBSCFNBTGSVUBT EFTDBTRVFBTF
tHEFDPDPSBMBEPGSFTDP DPSUFBTFNDVCPT$PMPRVFBTGSVUBTFN
Ingredientes Preparo VNBUJHFMBFBDSFTDFOUFPTVDPEFMBSBOKB
tDPMIFSFT EFTPQB EFFYUSBUPEFTPKB &NVNBQBOFMB DPMPRVFPNFMBEPFMFWFBP /PNPNFOUPEFTFSWJS QPMWJMIFBQSPUF
tDPMIFS EFTPQB EFBÎÞDBSEFNFSBSB GPHPBUÏMFWBOUBSGFSWVSB"EJDJPOFPMFJUFF ÓOBEFTPKB
33
'PUP4IVUUFSTUPDL
BOLOS
34
BOLOS
Preparo F CBUB QPS NJOVUPT PV BUÏ EPCSBS EF
Bolo Alemão #BUBUPEPTPTJOHSFEJFOUFTOPMJRVJEJmDB WPMVNF "DSFTDFOUF B GBSJOIB EF USJHP F
1PS.BSHBSJEB/VOFT#FOUP EPS FYDFUPBTVWBTQBTTBTFBTDMBSBTFN P DIPDPMBUF QFOFJSBEPT $PMPRVF B ÈHVB
OFWF$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
WJMIF GBSJOIB EF USJHP %FTQFKF B NBTTB
Ingredientes OB BTTBEFJSB F MFWF QBSB BTTBS FN GPSOP
*
tYÓDBSBT EFDIÈ EFBÎÞDBS QSFBRVFDJEP B $ QPS NJOVUPT
tHEFNBOUFJHBTFNTBM 3FUJSFEPGPSOP EFJYFFTGSJBSFEFTFOGPS
tDPMIFS EFTPQB EFDBOFMBFNQØ NF1BSBPDSFNFEFDIPDPMBUF EJTTPMWBP
tPWPT BNJEPEFNJMIPDPNVNQPVDPEFMFJUF
tYÓDBSBT EFDIÈ EFGBSJOIBEFUSJHP Bolo Baba &N TFHVJEB DPMPRVF OB QBOFMB UPEPT PT
tYÓDBSB EFDIÈ EFMFJUF JOHSFEJFOUFTFMFWFBPGPHPBUÏPCUFSVN
tYÓDBSB EFDIÈ EFQBTTBTBPSVN de Maracujá DSFNF IPNPHÐOFP 1BSB B CBCB EF NB
tNBÎÍTEFTDBTDBEBTFDPSUBEBT 1PS+VSBOEZS"ĉPOTP SBDVKÈ EJTTPMWB P BNJEP EF NJMIP DPN
tDPMIFS EFTPQB EFGFSNFOUPFNQØ NFUBEF EP TVDP EF NBSBDVKÈ $PMPRVF B
t"ÎÞDBSEFDPOGFJUFJSPBHPTUP 3FOEJNFOUPQPSÎÜFT ÈHVBFPBÎÞDBSFNVNBQBOFMBFMFWFBP
QBSBEFDPSBS (SBVEFEJmDVMEBEFGÈDJM GPHPTFNNFYFS QBSBGPSNBSVNBDBMEB
t.BOUFJHB QBSBVOUBS 5FNQPEFQSFQBSPNJOVUPT "EJDJPOFBTHFNBTDPNBNJEPEFNJMIP
t'BSJOIBEFUSJHP QBSBQPMWJMIBS FNJTUVSFCFN"DSFTDFOUFPSFTUBOUFEP
Ingredientes da Massa TVDPFNJTUVSFDPNBDBMEB-FWFBPGPHP
Preparo tDPMIFS EFTPCSFNFTB EF BUÏFOHSPTTBS1PSÞMUJNP DPMPRVFPMFJUF
#BUBOBCBUFEFJSBPBÎÞDBS BNBOUFJHBFB GFSNFOUPFNQØ FBFTTÐODJB.FYBOPGPHPOPWBNFOUFF
DBOFMB"EJDJPOFPTPWPTFCBUBVNQPVDP tPWPT EFJYFGFSWFS"HVBSEFFTGSJBSFQBSUBQBSB
NBJT$PMPRVFBNJTUVSBFNVNBUJHFMBF tFYÓDBSB EFDIÈ EFBÎÞDBS B NPOUBHFN EP CPMP DPSUBOEP B NBT
BHSFHVFBGBSJOIB BMUFSOBOEPBDPNPMFJ tYÓDBSB EFDIÈ EFDIPDPMBUFFNQØ TB DPN VN BSP PWBM &N TFHVJEB DPSUF
UFFCBUFOEPCFNDPNVNBDPMIFSEFQBV tEFYÓDBSB EFDIÈ EFÈHVBGFSWFOUF GBUJBTEPCPMPOBIPSJ[POUBM3FHVFDPN
+VOUFBTQBTTBT BTNBÎÍTF QPSÞMUJNP P tFYÓDBSB EFDIÈ EF
PMJDPSFDVCSBPCPMPDPNVNBDBNBEBEF
GFSNFOUPFDPMPRVFBNBTTBFNVNBBTTB GBSJOIBEFUSJHP
DIBOUJMMZ&NTFHVJEB QBTTFVNBDBNBEB
t.BSHBSJOB QBSBVOUBS
EFJSBVOUBEBFFOGBSJOIBEB-FWFBPGPSOP EFDSFNFEFDIPDPMBUFF QPSDJNB BCBCB
t'BSJOIBEFUSJHP QBSBQPMWJMIBS
QSFBRVFDJEP QPS BQSPYJNBEBNFOUF EFNBSBDVKÈ3FQJUBPQSPDFEJNFOUPNBJT
NJOVUPT%FTFOGPSNFPCPMPBJOEBNPS VNBWF[1BTTFDPMIFS EFTPQB EFDIBO
Ingredientes do Creme de Chocolate
OPFQPMWJMIFBÎÞDBSEFDPOGFJUFJSP tMJUSPEFMFJUF UJMMZ TPCSF B CBCB F MFWF QBSB B HFMBEFJSB
tDPMIFSFT EFTPQB EFBNJEPEFNJMIP QPSIPSBT1PSmN EFDPSFPCPMPDPN
tHEFDIPDPMBUFNFJPBNBSHP BTHPUBTEFDIPDPMBUFFDPNPDIBOUJMMZ
* tHEFDIPDPMBUFBPMFJUF
Bolo Alemão
tMBUBTEFDSFNFEFMFJUF
tDPMIFSFT EFTPQB EFDIPDPMBUFFNQØ *
de Ricota Ingredientes da Baba de Maracujá
tYÓDBSB EFDIÈ EFÈHVB Bolo Brigadeiro
1PS+VSBOEZS"ĉPOTP tYÓDBSB EFDIÈ EFBÎÞDBSHSBOVMBEP
tYÓDBSB EFDIÈ EFTVDPEFNBSBDVKÈ de Abacaxi
3FOEJNFOUPQPSÎÜFT tHFNBTQBTTBEBTQFMBQFOFJSB 1PS&MBJOF1JHJOJ
(SBVEFEJmDVMEBEFGÈDJM tYÓDBSB EFDIÈ EFMFJUF
5FNQPEFQSFQBSPNJOVUPT tDPMIFSFT EFTPQB EFBNJEPEFNJMIP 3FOEJNFOUPQPSÎÜFT
t&TTÐODJBEFNBSBDVKÈBHPTUP (SBVEFEJmDVMEBEFGÈDJM
Ingredientes tDPMIFS EFTPCSFNFTB EFNBOUFJHB 5FNQPEFQSFQBSPIPSB
tHEFSJDPUB
tMBUBEFMFJUFDPOEFOTBEP Demais Ingredientes Ingredientes
tNMEFMFJUF tNMEFMJDPSEFDIPDPMBUF tSFDFJUBEFNBTTBEFQÍPEFMØEF
tPWPT tNMEFDIBOUJMMZ DIPDPMBUF
tDPMIFSFT EFTPQB EFBNJEPEFNJMIP tMBUBEFMFJUFDPOEFOTBEP
t$BTDBEFMJNÍPSBMBEB Preparo tDPMIFS EFTPQB EFGBSJOIBEFUSJHP
tYÓDBSB EFDIÈ EFVWBTQBTTBT $PMPRVFPTPWPTFPBÎÞDBSOBCBUFEFJSB EJTTPMWJEBFNÈHVB
35
BOLOS
tMBUBEFDSFNFEFMFJUF tYÓDBSB EFDIÈ EFBÎÞDBS
'PUP4IVUUFSTUPDL
tDPMIFS EFTPQB EFNBSHBSJOB t4VDPEFSPNÍBHPTUP
tYÓDBSB EFDIÈ EFBCBDBYJDP[JEP tNMEFÈHVB
t(PUBTEFFTTÐODJBEFBCBDBYJ tSPNÍTNÏEJBT
PQDJPOBM
t$IBOUJMMZBHPTUP QBSBEFDPSBS Ingredientes da Cobertura
tNMEFMFJUFEFDPDP
Preparo tFEFYÓDBSB EFDIÈ EFBÎÞDBS
-FWF BP GPHP UPEPT PT JOHSFEJFOUFT FY tDPMIFS EFTPQB EFFNVMTJmDBOUF
DFUP B FTTÐODJB F DP[JOIF BUÏ RVF BUJO t3BTQBTCFNmOBTEFDIPDPMBUF QBSB
KB VNB DPOTJTUÐODJB DSFNPTB "EJDJPOF EFDPSBS
B FTTÐODJB FTQFSF FTGSJBS F SFTFSWF /B
NPOUBHFN EP CPMP BMUFSOF DBNBEBT EF Preparo
NBTTB F SFDIFJP $VCSB DPN DIBOUJMMZ F /PQSFQBSPEBNBTTB CBUBOBCBUFEFJSB
MFWFËHFMBEFJSBQPSIPSBT BNBOUFJHBFPBÎÞDBS"DSFTDFOUFBTHF
NBTFDPOUJOVFCBUFOEP+VOUFPTJOHSF
EJFOUFTTFDPT BMUFSOBOEPPTDPNPMFJUF
* FCBUBNBJTVNQPVDP"EJDJPOFBTDMBSBT
CBUJEBTFNOFWF NJTUVSFEFMJDBEBNFOUF
F QPSÞMUJNP BHSFHVFPWJOIPEPQPSUP
%FTQFKFBNBTTBFNGPSNBVOUBEBFQPM
Bolo ao Vinho WJMIBEBDPNGBSJOIBFMFWFBPGPSOPQBSB
BTTBS%FTFOGPSNF EFJYFFTGSJBSFDPSUFB
do Porto com NBTTBBPNFJP1SFQBSFPSFDIFJP DPMP
tHEFDFSFKBTDSJTUBMJ[BEBT
DBOEPFNVNBQBOFMBBTHFNBT PBÎÞDBS
Recheio de Romã PBNJEPEFNJMIPFPMFJUF-FWFBPGPHP
tHEFMBSBOKBTDSJTUBMJ[BEBT
tHEFVWBTQBTTBTCSBODBT
1PS3PTF"SUFF$SJBÎÜFT NFYFOEPTFNQSFBUÏFOHSPTTBS%FJYFFT tEFYÓDBSB EFDIÈ EFSVN
GSJBS VOBBFTTÐODJB PWJOIPFPDSFNFEF tPWPT
3FOEJNFOUPQPSÎÜFT MFJUFFNJTUVSFCFN1BSBBDBMEB DPMPRVF tYÓDBSB EFDIÈ EFNBOUFJHBTFNTBM
(SBVEFEJmDVMEBEFNÏEJP FNVNBQBOFMBPBÎÞDBS PTVDPEFSPNÍ tHEFBÎÞDBS
5FNQPEFQSFQBSPIPSBFNJOVUPT FBÈHVBFMFWFBPGPHP EFJYBOEPGFSWFS tHEFDPCFSUVSBEFDIPDPMBUFNFJP
BUÏPCUFSQPOUPEFmPGSBDP"DSFTDFOUF BNBSHPQJDBEP
B SPNÍ F EFJYF BUÏ P NPMIP BERVJSJS tHEFGBSJOIBEFUSJHP
Ingredientes da Massa VNB DPS WFSNFMIB &TNBHVF BT SPNÍT tDPMIFS EFTPCSFNFTB EFGFSNFOUP
tPWPT EFJYFFTGSJBSFNJTUVSFDPNPDSFNFEP FNQØ
t$BMEBEFDFSFKBFNDPOTFSWBBHPTUP SFDIFJP %JTQPOIB VNB EBT NFUBEFT EP tHEFDPCFSUVSBEFDIPDPMBUFCSBO
QBSBVNFEFDFSPCPMP CPMP FN VNB CBOEFKB VNFEFÎBB DPN DPQJDBEPmOP
tYÓDBSBT EFDIÈ EFBÎÞDBS QBSUFEBDBMEBFSFDIFJFPCPMP$VCSBP
tYÓDBSBT EFDIÈ EFGBSJOIBEFUSJHP DPNBPVUSBQBSUFEBNBTTB VNFEFÎBBF Preparo
tYÓDBSBT EFDIÈ EFBNJEPEFNJMIP QBSUBQBSBBDPCFSUVSB1BSBJTTP CBUBOB 'FSWBBTGSVUBTOPSVNBUÏRVFBCFCJEB
tDPMIFS EFTPQB EFNBOUFJHB CBUFEFJSBUPEPTPTJOHSFEJFOUFTBUÏPCUFS FWBQPSF QPS DPNQMFUP 3FTFSWF #BUB BT
tDPMIFS EFTPQB EFGFSNFOUPFNQØ QPOUPEFDIBOUJMMZFMFWFBNJTUVSBËHFMB HFNBTDPNBNBOUFJHBFPBÎÞDBSBUÏPC
tYÓDBSB EFDIÈ EFDIPDPMBUF EFJSBQPSDFSDBEFNJOVUPT%JTQPOIB UFSVNBNJTUVSBDSFNPTBFDMBSB$PMPRVF
tNMEFMFJUF BDPCFSUVSBTPCSFPCPMPFEFDPSFDPNBT B DPCFSUVSB EF DIPDPMBUF NFJP BNBSHP
tDPMIFS EFTPQB EFWJOIPEPQPSUP SBTQBTEFDIPDPMBUF FNVNSFGSBUÈSJPFMFWFBPNJDSPPOEBT
FN QPUÐODJB NÏEJB QPS B NJOVUPT
Ingredientes do Recheio .FYBOBNFUBEFEPUFNQPQBSBEFSSFUFS
tHFNBT
tDPMIFS EFTPCSFNFTB EFBNJEP
EFNJMIP
*Bolo Cake IPNPHFOFBNFOUF F FN TFHVJEB BDSFT
DFOUFBNJTUVSBEFHFNBT"HSFHVFBJOEB
B GBSJOIB QFOFJSBEB DPN P GFSNFOUP BT
GSVUBT B DPCFSUVSB EF DIPDPMBUF CSBODP
tEFYÓDBSB EFDIÈ EFMFJUF QJDBEPF QPSmN BTDMBSBTQSFWJBNFOUF
tDPMIFS EFDBGÏ EFFTTÐODJBEFCBVOJMIB de Chocolate CBUJEBT FN OFWF JODPSQPSBOEPBT DPN
tNMEFWJOIPEPDF 1PS'ÈCZP"SDBOKP EFMJDBEF[B Ë NBTTB %FTQFKF B NJTUV
tDPMIFSFT EFTPQB EFDSFNFEFMFJUF SB FN GPSNB VOUBEB F QPMWJMIBEB F BTTF
t.BSHBSJOB QBSBVOUBS 3FOEJNFOUPQPSÎÜFT FNGPSOPQSFBRVFDJEPBUFNQFSBUVSBEF
t'BSJOIBEFUSJHP QBSBQPMWJMIBS (SBVEFEJmDVMEBEFNÏEJP $ WFSJmDBOEP TF B NBTTB FTUÈ CFN
Ingredientes do Molho de Romã 5FNQPEFQSFQBSPIPSBFNJOVUPT TFDBBQØTNJOVUPT
36
DPN VNB DPMIFS EF QBV BUÏ BNPSOBS BUÏRVF BPFTQFUBSVNQBMJUP FTUFTBJBTFDP
Bolo Capricho KVOUFBTHFNBTFCBUBWJHPSPTBNFOUFBUÏ &TQFSFFTGSJBSFDPSUFFNRVBESBEPT
1PS.BSHBSJEB/VOFT#FOUP FTGSJBS $PMPRVF B FTTÐODJB F FNQSFHVF
FTQBMIBOEPB TPCSF P CPMP KÈ EFTFOGPS
3FOEJNFOUPQPSÎÜFT
NBEP 1PS mN QPMWJMIF DBTUBOIBTEP
QBSÈQJDBEBT
*
Bolo Chá Colonial
tHEFNBOUFJHBTFNTBM
* 1PS'ÈCZP"SDBOKP
3FOEJNFOUPBQPSÎÜFT
tFEFYÓDBSB EFDIÈ EFBÎÞDBS Bolo Brownie (SBVEFEJmDVMEBEFGÈDJM
tHFNBT 1PS'ÈCZP"SDBOKP 5FNQPEFQSFQBSPIPSB
tDPMIFS EFTPQB EFFTTÐODJB 3FOEJNFOUPQPSÎÜFT
EFCBVOJMIB (SBVEFEJmDVMEBEFGÈDJM Ingredientes da Massa
tYÓDBSBT EFDIÈ EFGBSJOIBEFUSJHP 5FNQPEFQSFQBSPIPSB tFEFYÓDBSB EFDIÈ EFNBOUFJHB
tYÓDBSB EFDIÈ EFMFJUF TFNTBM
tDPMIFS EFTPQB EFGFSNFOUPFNQØ Ingredientes tFEFYÓDBSB EFDIÈ EFBÎÞDBS
tDMBSBTFNOFWF tYÓDBSB EFDIÈ EFNBOUFJHBTFN tPWPT
t.BSHBSJOB QBSBVOUBS TBMEFSSFUJEB tHFNBT
t'BSJOIBEFUSJHP QBSBQPMWJMIBS tFYÓDBSB EFDIÈ EFBÎÞDBS tYÓDBSBT EFDIÈ DIFJBTEFGBSJOIB
tPWPT EFUSJHP
tEFYÓDBSB EFDIÈ EFÈHVB
Ingredientes do Recheio tDPMIFS EFTPQB EFFTTÐODJB Ingredientes do Glacê
tHEFDIPDPMBUFNFJPBNBSHPQJ EFCBVOJMIB tYÓDBSBT EFDIÈ EFBÎÞDBS
cado tEFYÓDBSB EFDIÈ EFDIPDPMBUFFNQØ EFDPOGFJUFJSP
tYÓDBSB EFDIÈ EFDBTUBOIBTEPQBSÈ tYÓDBSB EFDIÈ EFGBSJOIBEFUSJHP tYÓDBSB EFDIÈ EFTVDPEFMJNÍP
QJDBEBTHSPTTFJSBNFOUF tQJUBEBEFTBM Preparo
tYÓDBSB EFDIÈ EFOP[FTEFTDBTDBEBT #BUB B NBOUFJHB BUÏ RVF mRVF DSFNP
FQJDBEBT TB +VOUF P BÎÞDBS F DPOUJOVF CBUFOEP
Ingredientes da Cobertura tDPMIFS EFTPCSFNFTB EFGFSNFOUP "DSFTDFOUF PT PWPT F BT HFNBT F CBUB
tHEFDIPDPMBUFBPMFJUF FNQØ CFN1PSÞMUJNP KVOUFBGBSJOIBFNJTUV
tDPMIFSFT EFTPQB EFBÎÞDBS SFOPWBNFOUF%FTQFKFBNBTTBFNGPS
tDPMIFSFT EFTPQB EFÈHVB Preparo NBEFTJMJDPOFFMFWFQBSBBTTBSFNGPSOP
tDPMIFS EFTPQB EFNBOUFJHB #BUBBPTQPVDPTPTQSJNFJSPTJOHSFEJFO QSFBRVFDJEPB$QPSNJOVUPTBUÏ
tHFNBT UFT OP MJRVJEJmDBEPS "DSFTDFOUF BT OP[FT RVF FTQFUBOEP VN QBMJUP FMF TBJB TFDP
tDPMIFS EFDIÈ EFFTTÐODJBEFSVN FNJTUVSFCFN1PSÞMUJNP DPMPRVFPGFS %FQPJT SFUJSF EP GPSOP F EFJYF FTGSJBS
NFOUPFNQØFCBUBMJHFJSBNFOUF%FTQFKFB 1BSBPHMBDÐ NJTUVSFPBÎÞDBSFPTVDPEF
NBTTBFNGPSNBEFTJMJDPOFFMFWFBPGPSOP MJNÍP1PSmN DVCSBPCPMPDPNPHMBDÐ
Preparo QSFBRVFDJEPB$"TTFQPSNJOVUPT FDPSUFPFNRVBESBEJOIPT
*OJDJF QFMB NBTTB CBUFOEP B NBOUFJHB
DPN P BÎÞDBS BT HFNBT F B FTTÐODJB EF
CBVOJMIB .JTUVSF B GBSJOIB BMUFSOBOEP
DPN P MFJUF DPMPRVF P GFSNFOUP F QPS
ÞMUJNP BT DMBSBT FN OFWF %JTQPOIB
NFUBEF EB NBTTB FN VNB BTTBEFJSB SF
EPOEBDPNDNEFEJÉNFUSP VOUBEBF
QPMWJMIBEBDPNGBSJOIBEFUSJHP&TQBMIF
PDIPDPMBUFEPSFDIFJPQJDBEPFQBSUFEBT
DBTUBOIBTEPQBSÈFDVCSBDPNPSFTUBO
UFEBNBTTB-FWFBPGPSOPQSFBRVFDJEP
B$QBSBBTTBSQPSDFSDBEFNJ
OVUPTF FORVBOUPJTTP QSFQBSFBDPCFS
'PUP4IVUUFSTUPDL
UVSB 1BSB JTTP DPMPRVF FN VNB QBOFMB

PDIPDPMBUF PBÎÞDBS BÈHVBFBNBOUFJ
HBFMFWFBPGPHPCBJYP%FJYFEJTTPMWFS
NFYFOEPTFNQSF FSFUJSFEPGPHP.FYB
37
BOLOS
tFOWFMPQFEFHFMBUJOBFNQØJODPMPS
Bolo Chiffon FTFNTBCPS
de Chocolate Ingredientes da Calda

1PS'ÈCZP"SDBOKP tMBUBEFMFJUFDPOEFOTBEP
tNMEFMFJUF
3FOEJNFOUPQPSÎÜFT tYÓDBSB EFDIÈ EFNPSBOHP
5FNQPEFQSFQBSPIPSB Ingredientes da Cobertura
tMJUSPEFDSFNFEFMFJUFGSFTDP
Ingredientes tYÓDBSB EFDIÈ EFBÎÞDBS
Bolo Chiffon tPWPT
tFEFYÓDBSB EFDIÈ EFBÎÞDBS
tDPMIFS EFTPQB EFFTTÐODJB
EFCBVOJMIB
1PS'ÈCZP"SDBOKP
tYÓDBSB EFDIÈ EFØMFPEFTPKB
3FOEJNFOUPBQPSÎÜFT tEFYÓDBSB EFDIÈ EFÈHVBGFSWFOUF Preparo
(SBVEFEJmDVMEBEFNÏEJP tYÓDBSB EFDIÈ EFDIPDPMBUFFNQØ 1BSBQSFQBSBSBNBTTB CBUBBTDMBSBTFN
5FNQPEFQSFQBSPIPSBFNJOVUPT tDPMIFS EFDIÈ EFTBM OFWFFBDSFTDFOUFBTHFNBTVNBBVNB
tDPMIFSFT EFDIÈ EFGFSNFOUPFNQØ -FWFPMFJUFQBSBGFSWFSDPNBNBOUFJHB
Ingredientes tFEFYÓDBSBEFGBSJOIBEFUSJHP TFQBSBEBNFOUF&OUÍP KVOUFPBÎÞDBS BT
tYÓDBSB EFDIÈ EFDIPDPMBUFFNQØ tDPMIFS EFTPQB EFFTTÐODJB DMBSBTFBTHFNBTCBUJEBTBPTQPVDPT7È
tEFYÓDBSB EFDIÈ EFÈHVBRVFOUF EFCBVOJMIB BDSFTDFOUBOEPBGBSJOIBEFUSJHP KVOUFP
tFEFYÓDBSB EFDIÈ EFGBSJOIB GFSNFOUP QPS ÞMUJNP F SFTFSWF &N VN
EFUSJHP Preparo SFDJQJFOUF DPMPRVFBHFMFJBEFNPSBOHPF
tFEFYÓDBSB EFDIÈ EFBÎÞDBS 1FOFJSF PT JOHSFEJFOUFT TFDPT F CBUB BT BDSFTDFOUFPDSFNFEFMFJUFDPNTPSPKVO
tDPMIFSFT EFDBGÏ EFGFSNFOUPFNQØ DMBSBTFNOFWF#BUBUBNCÏNPBÎÞDBS BT UBNFOUFDPNPTVDPEFMJNÍP)JESBUFB
tDPMIFS EFDBGÏ EFTBM HFNBTFPØMFPBUÏFTCSBORVJÎBS7ÈKVO HFMBUJOBFNDPMIFSFT EFTPQB EFÈHVB
tYÓDBSB EFDIÈ EFØMFP UBOEPBÈHVBGFSWFOUF BMUFSOBOEPDPNPT FMFWFBPCBOIPNBSJB%FQPJT BDSFTDFO
tHFNBT JOHSFEJFOUFTQFOFJSBEPT6OBBFTTÐODJB UFBNJTUVSBGFJUBDPNBHFMFJBEFNPSBO
tDPMIFS EFDBGÏ EFFTTÐODJB EF CBVOJMIB F JODPSQPSF QPS ÞMUJNP BT HP P DSFNF EF MFJUF F P TVDP EF MJNÍP
EFCBVOJMIB DMBSBT FN OFWF EFMJDBEBNFOUF "TTF P #BUB UPEPT PT JOHSFEJFOUFT EB DBMEB OP
tDPMIFS EFDIÈ EFGFSNFOUPFNQØ CPMP FN GPSOP QSFBRVFDJEP BUÏ RVF BP MJRVJEJmDBEPS F DPMPRVF TPCSF P CPMP
FTQFUBSVNQBMJUP FTUFTBJBTFDP 1SFQBSFPDSFNFEFDIBOUJMMZDPNPTJO
Ingredientes do Recheio e Cobertura HSFEJFOUFT EB DPCFSUVSB F BQMJRVF TPCSF
tHEFNBOUFJHBTFNTBM PCPMP4JSWB
tHFNBT
tYÓDBSBT EFDIÈ EFBÎÞDBS *Bolo Cremoso
tYÓDBSBT EFDIÈ EFDIPDPMBUFFNQØ
Preparo
%JMVB P DIPDPMBUF OB ÈHVB RVFOUF F SF de Morango
*Bolo Cheesecake
TFSWF1BTTFQFMBQFOFJSBPTJOHSFEJFOUFT 1PS3POBMEP3PTTJ 1PS'ÈCZP"SDBOKP
TFDPT GBÎBVNCVSBDPOPNFJPF FOUÍP
BDSFTDFOUFPØMFP BTHFNBT BFTTÐODJBEF 3FOEJNFOUPQPSÎÜFT 3FOEJNFOUPBQPSÎÜFT
CBVOJMIBFPDIPDPMBUFKÈGSJP#BUBBNBT (SBVEFEJmDVMEBEFNÏEJP (SBVEFEJmDVMEBEFNÏEJP
TBBUÏmDBSNBDJB&NVNBUJHFMBHSBOEF 5FNQPEFQSFQBSPIPSBFNJOVUPT 5FNQPEFQSFQBSPIPSB
DPMPRVFBTDMBSBTFPGFSNFOUPFNQØ CB
UFOEPBUÏGPSNBSQJDPTEVSPT.JTUVSFBT Ingredientes da Massa Ingredientes da Massa
DMBSBTCBUJEBTOBNBTTBEBTHFNBT TVB tPWPT tHEFCJTDPJUPUJQPNBJTFOBNPÓEP
WFNFOUF BQFOBTQBSBEBSMJHB TFNCBUFS tYÓDBSBT EFDIÈ EFBÎÞDBS tHEFNBOUFJHBTFNTBMEFSSFUJEB
%FQPJT EJWJEBBNBTTBFNEVBTGPSNBT tYÓDBSB EFDIÈ EFMFJUFGFSWFOUF
EFTJMJDPOFSFEPOEBTFMFWFBPGPSOPQSF tDPMIFS EFTPQB EFNBOUFJHBTFNTBM Ingredientes do Recheio
BRVFDJEPB¡$QPSNJOVUPT3FUJSF tYÓDBSBT EFDIÈ EFGBSJOIBEFUSJHP tEFYÓDBSB EFDIÈ EFMFJUF
RVBOEPBNBTTB BPTFSUPDBEBMFWFNFO tDPMIFS EFTPQB EFGFSNFOUPFNQØ tFOWFMPQFEFHFMBUJOBFNQØJODPMPS
UF UPSOFBTVCJS%FJYFFTGSJBS1SFQBSFP FTFNTBCPS
SFDIFJP CBUFOEPBNBOUFJHBDPNBTHF Ingredientes do Recheio tYÓDBSB EFDIÈ BÎÞDBS
NBT F P BÎÞDBS "DSFTDFOUF P DIPDPMBUF tHEFHFMFJBEFNPSBOHP tEFYÓDBSB EFDIÈ EFMFJUF
FN QØ$PSUFPCPMPBPNFJP SFDIFJFF tMBUBEFDSFNFEFMFJUFDPNTPSP tDPMIFS EFDIÈ EFFTTÐODJBEFCBVOJMIB
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
&N VNB WBTJMIB NJTUVSF PT CJTDPJUPT tPWPT
DPN B NBOUFJHB $PMPRVF B NBTTB FN
GPSNB VOUBEB SFEPOEB F EF GVOEP SF
NPWÓWFM "QFSUF OP GVOEP F OPT MBEPT
EB GPSNB F MFWF Ë HFMBEFJSB FORVBOUP
tYÓDBSB EFDIÈ EFBNJEPEFNJMIP
tYÓDBSB EFDIÈ EFGBSJOIBEFUSJHP
tDPMIFS EFTPQB EFGFSNFOUPFNQØ
tQJUBEBEFTBM
*Bolo com Farinha
QSFQBSB P SFDIFJP 1BSB JTTP DPMPRVF tDPMIFS EFDIÈ EFFTTÐODJB
OPMJRVJEJGJDBEPSPMFJUFGSJPFBHFMBUJ EFCBVOJMIB de Tapioca
OB UBNQFFCBUBSBQJEBNFOUF+VOUFP tYÓDBSB EFDIÈ EFMFJUF 1PS3PTF"SUFF$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
tPWPTHSBOEFT
tNMEFMFJUFEFDPDP
tNMEFMFJUFDPOEFOTBEP
tHEFDPDPSBMBEP
t.BSHBSJOBFGBSJOIBEFUSJHP QBSB
VOUBSFFOGBSJOIBS
$PDPSBMBEP QBSBEFDPSBS
Preparo
#BUB BPT QPVDPT OP MJRVJEJGJDBEPS B
GBSJOIB EF UBQJPDB BUÏ RVF GJRVF CFN
USJUVSBEB 1BTTF QBSB VN SFDJQJFOUF
BDSFTDFOUFPMFJUFEFDPDPFPMFJUFDPO
EFOTBEP NJTUVSFFEFJYFEFNPMIPBUÏ
RVF B GBSJOIB BCTPSWB UPEP P MÓRVJEP
3FTFSWF#BUBOBCBUFEFJSBPBÎÞDBS PT
PWPTFBNBOUFJHB BUÏPCUFSVNDSFNF
DMBSP+VOUFBNJTUVSBSFTFSWBEB BGBSJ
OIBEFUSJHPFUPSOFCBUFS TPNFOUFQBSB
NJTUVSBS"DSFTDFOUFPDPDPSBMBEPFP
GFSNFOUP NFYFOEPCFN-FWFQBSBBT
'PUP4IVUUFSTUPDL
TBSFNGPSNBVOUBEBFFOGBSJOIBEB FN
GPSOP QSFBRVFDJEP BUÏ EPVSBS %FJYF
FTGSJBSFEFTFOGPSNF1PSÞMUJNP TBMQJ
RVFDPNDPDPRVFJNBEP
39
BOLOS
tYÓDBSB EFDIÈ EFBÎÞDBS tNMEFMFJUFEFDPDP
Bolo com Fécula tFOWFMPQFEFHFMBUJOBFNQØEFQÐTTFHP tQJUBEBEFTBM
tDPQP BNFSJDBOP EFÈHVBGFSWFOUF tYÓDBSB EFDIÈ EFBÎÞDBS
de Batata tNMEFDSFNFEFMFJUFGSFTDP tDPMIFS EFDIÈ EFDBOFMBFNQØ
1PS3PTF"SUFF$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 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 DPSUFBPNFJP1BSUBQBSBPSF 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
DVCSB P CPMP DPN B PVUSB NFUBEF EF
*Bolo Coração NBTTB DPNQMFNFOUFDPNPSFTUBOUFEP

SFDIFJPFDPNBTGSVUBT1SFQBSFBDBMEB
1BSBJTTP MFWFBPGPHPBÈHVB PBÎÞDBS
B HMVDPTF F P BHÈSBHÈS QPS NJOVUPT
*Bolo de Açaí
"DSFTDFOUF B FTTÐODJB NJTUVSF CFN F 1PS+VSBOEZS"ĉPOTP
Vidrado Tropical EFJYF BNPSOBS %FTQFKF B DBMEB TPCSF
1PS3PTF"SUFF$SJBÎÜFT PCPMP HSBEBUJWBFSBQJEBNFOUF QPJTB 3FOEJNFOUPQPSÎÜFT
NFTNBFOEVSFDFFNJOTUBOUFT FTJSWB (SBVEFEJmDVMEBEFGÈDJM
3FOEJNFOUPQPSÎÜFT 5FNQPEFQSFQBSPIPSBFNJOVUPT
tPWPT
*Bolo de Abobrinha Ingredientes da Massa
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 tFYÓDBSB EFDIÈ EFGBSJOIBEFUSJHP
1PS.BSJB$BSOFMØ[ tDPMIFS EFTPQB EFDPSBOUFEFBNPSB
&TDPMB"OHBUVSBNB tYÓDBSB EFDIÈ EFÈHVBGFSWFOUF
3FOEJNFOUPQPSÎÜFT
(SBVEFEJmDVMEBEFGÈDJM Ingredientes da Cobertura
5FNQPEFQSFQBSPIPSB tHEFBNPSBT
tYÓDBSBT EFDIÈ EFDIBOUJMMZ
Ingredientes da Massa tNMEFMJDPSEFBNPSB
tHFNBT
tYÓDBSBT EFDIÈ EFBÎÞDBS Preparo
tYÓDBSB EFDIÈ EFNBSHBSJOB *OJDJFQFMBNBTTB CBUFOEPPTPWPTDPNP
tMBUBEFDSFNFEFMFJUFTFNTPSP tYÓDBSBT EFDIÈ EFGBSJOIBEFUSJHP BÎÞDBSBUÏEPCSBSEFWPMVNF"DSFTDFOUF
tDPMIFSFT EFTPQB EFMJDPSDVSBÎBV tYÓDBSB EFDIÈ EFBNJEPEFNJMIP B GBSJOIB EF USJHP QFOFJSBEB DPN P GFS
tFOWFMPQFEFHFMBUJOBFNQØTFN tFYÓDBSB EFDIÈ EFMFJUF NFOUP F CBUB EFMJDBEBNFOUF +VOUF P
TBCPSIJESBUBEB tYÓDBSB EFDIÈ EFBNFOEPJNUPSSBEP DIPDPMBUFFNQØFBÈHVBFNJTUVSFCFN
tNMEFDIBOUJMMZ FUSJUVSBEP -FWFQBSBBTTBSFNGPSNBVOUBEBFFOGB
tDPMIFS EFTPQB EFTVDPEFMJNÍP tDMBSBTFNOFWF SJOIBEB FNGPSOPQSFBRVFDJEPB$
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
MBUJOB P MJDPS EF DVSBÎBV F P DIBOUJMMZ
NFYFOEPCFN.POUFPCPMP GBUJBOEPB
NBTTBFNUJSBTEF DNEFFTQFTTVSB
3FHVF DPN P MJDPS QBTTF VNB DBNBEB
EFDIBOUJMMZDPNBQBSUFEFUSÈTEFVNB
*Bolo de Amora
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
WBTJMIBFTQBÎPTB"EJDJPOFBGBSJOIB NF Ingredientes
Bolo de YFOEP EFMJDBEBNFOUF "DSFTDFOUF P GFS tLHEFCBUBUBEPDFDP[JEB
NFOUPFNQØFMFWFQBSBBTTBSFNGPSNB FEFTDBTDBEB
Aveia e Mel VOUBEBFFOGBSJOIBEBQPSNJOVUPT FN tPWPT
1PS"OB1BVMB(.BSUJOT GPSOPNÏEJP%FQPJTEFBTTBEP QPMWJMIF tYÓDBSBT EFDIÈ EFBÎÞDBS
BÎÞDBSFDBOFMBBHPTUP tYÓDBSBT EFDIÈ EFMFJUF
3FOEJNFOUPQPSÎÜFT tDPMIFSFT EFTPQB EFNBOUFJHB
(SBVEFEJmDVMEBEFGÈDJM tDPMIFS EFTPQB EFDBOFMBFNQØ
5FNQPEFQSFQBSPIPSB
Ingredientes
tFYÓDBSB EFDIÈ EFGBSJOIBEF
*Bolo de Banana e tYÓDBSBT EFDIÈ EFGBSJOIBEFUSJHP
Preparo
USJHP $PMPRVFOPMJRVJEJmDBEPSBCBUBUBEPDF
tDPMIFS EFTPQB EFGFSNFOUPFNQØ Castanhas de Caju PTPWPT PBÎÞDBS PMFJUF BNBOUFJHBFB
tYÓDBSB EFDIÈ EFBWFJBmOB 1PS*WFUF'FJUPTB DBOFMB CBUFOEPCFN&NTFHVJEB EFTQF
tHEFNBOUFJHBTFNTBM QBSB$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
tHEFGBSJOIBEFUSJHPQFOFJSBEB
*Bolo de Banana Preparo

#BUB B NBOUFJHB DPN P BÎÞDBS BUÏ PC
UFSVNDSFNFGPGP"PTQPVDPT KVOUFBT
1PS.BSJB$BSOFMØ[ &TDPMB CBOBOBT PT PWPT F BT SBTQBT EF MBSBOKB
"OHBUVSBNB %JTTPMWB P CJDBSCPOBUP OB ÈHVB F KVOUF
Ë NBTTB "EJDJPOF BT DBTUBOIBT EF DBKV
3FOEJNFOUPFQPSÎÜFT DPNBGBSJOIBFDPMPRVFBNBTTBFNVNB
(SBVEFEJmDVMEBEFGÈDJM GPSNBQSFWJBNFOUFVOUBEBQBSBBTTBSFN
5FNQPEF1SFQBSPNJOVUPT GPSOPQSFBRVFDJEPEVSBOUFIPSB3FUJSF
EPGPSOPFEFJYFFTGSJBSQPSNJOVUPT
Ingredientes %FTFOGPSNFFTJSWB
tPWPT
tCBOBOBTOBOJDBT
tYÓDBSB EFDIÈ EFØMFP
*Bolo de Batata-Doce
t"ÎÞDBS QBSBQPMWJMIBS 1PS*WFUF'FJUPTB
t$BOFMBFNQØ QBSBQPMWJMIBS $VMJOÈSJB1BTTPB1BTTP
Preparo 3FOEJNFOUPQPSÎÜFT
#BUBOPMJRVJEJmDBEPSPTQSJNFJSPTJO (SBVEFEJmDVMEBEFGÈDJM
HSFEJFOUFTFDPMPRVFBNJTUVSBFNVNB 5FNQPEFQSFQBSPIPSBFNJOVUPT
42
Ingredientes da Massa TFNVOUBSFMFWFBPGPSOPQBSBBTTBS0

tMBUBEFMFJUFDPOEFOTBEP Bolo Bombas DSFNFEFMJNÍPEFWFTFSQSFQBSBEPDP
tHEFDIPDPMBUFBPMFJUFPVNFJP MPDBOEPFNVNSFDJQJFOUFNÏEJPPDIP
BNBSHPSBMBEP de Limão 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
tHSEFOP[FTQJDBEBT tHEFNBOUFJHB
Preparo
5SJUVSF PT CJTDPJUPT F BDSFTDFOUF NFUB
EF EP MFJUF DPOEFOTBEP 3FTFSWF #BUB
tNMEFMFJUF
tDBJYBEFQØQBSBQVEJNTBCPSCBVOJMIB
*Bolo de Café
OB CBUFEFJSB PT PWPT BUÏ BERVJSJS VN tEFYÓDBSB EFDIÈ EFDIPDPMBUF
DSFNF DMBSP QPS BQSPYJNBEBNFOUF CSBODPQJDBEP com Nozes
NJOVUPT +VOUF B NJTUVSB BPT CJTDPJUPT 1PS'ÈCZP"SDBOKP
SFTFSWBEPT NFYFOEP EFMJDBEBNFOUF Ingredientes da Massa de Carolina
"DSFTDFOUF BT OP[FT P SFTUBOUF EP MFJ tHEFNBOUFJHBTFNTBM 3FOEJNFOUPBQPSÎÜFT
UF DPOEFOTBEP P DIPDPMBUF SBMBEP F P tNMEFÈHVB (SBVEFEJmDVMEBEFNÏEJP
GFSNFOUPFNQØ6OUFFFOGBSJOIFVNB tHEFGBSJOIBEFUSJHP 5FNQPEFQSFQBSPIPSBFNJOVUPT
GPSNBQFRVFOB DPMPRVFBNJTUVSBFMFWF tBPWPTQFRVFOPT
BPGPSOPQSFBRVFDJEPBUÏEPVSBS%FJYF Ingredientes da Massa
BNPSOBS F EFTFOGPSNF %FQPJT BCSB P Ingredientes do Creme de Limão tYÓDBSB EFDIÈ EFNBSHBSJOBTFNTBM
CPMP F SFDIFJF DPNP MFJUF DPOEFOTBEP tHEFDIPDPMBUFCSBODP tYÓDBSB EFDIÈ EFBÎÞDBS
FBTOP[FT1PSÞMUJNP QPMWJMIFOP[FTF tMBUBEFDSFNFEFMFJUFTFNTPSP tHFNBT
BÎÞDBSTPCSFPCPMP tYÓDBSB EFDIÈ EFTVDPEF tYÓDBSB EFDIÈ EFBNJEPEFNJMIP
MJNÍPDPBEP tYÓDBSB EFDIÈ EFGBSJOIBEFUSJHP
tDPMIFS EFDIÈ EFSBTQBTEFMJNÍP tDPMIFS EFDIÈ EFGFSNFOUPFNQØ
tYÓDBSB EFDIÈ EFDIBOUJMMZ tDPMIFS EFDBGÏ EFDBOFMBFNQØ
t$PSBOUFBMJNFOUÓDJPWFSEFBHPTUP tYÓDBSB EFDIÈ EFDBGÏGPSUFGSJP
tHEFDSFBNDIFFTFMJHIU tDMBSBTFNOFWF
tYÓDBSBT EFDIÈ EFDIBOUJMMZ QBSB tYÓDBSB EFDIÈ EFOP[FTQJDBEBT
BNPOUBHFN
t-JDPSEFGSVUBTTJMWFTUSFTBHPTUP QBSB Ingredientes do Recheio
VNFEFDFSBNBTTB tHEFBNFJYBQSFUBTFDB QJDBEJOIB
tYÓDBSB EFDIÈ EFÈHVB
Preparo tYÓDBSB EFDIÈ EFBÎÞDBS
*OJDJF QFMB NBTTB CBUFOEP BT HFNBT P
BÎÞDBSFBNBOUFJHB+VOUFBGBSJOIBEF Ingredientes do Creme
USJHPF FNTFHVJEB PQVEJNEJTTPMWJEP tYÓDBSB EFDIÈ EFNBSHBSJOBTFNTBM
OP MFJUF 1PS ÞMUJNP VOB BT DMBSBT FN tYÓDBSBT EFDIÈ EFBÎÞDBS
OFWF F P GFSNFOUP %JTQPOIB B NBTTB EFDPOGFJUFJSP
FN VNB GPSNB VOUBEB F FOGBSJOIBEB tYÓDBSB EFDIÈ EFDBGÏGPSUF
F FOUÍP TBMQJRVF P DIPDPMBUF CSBODP
-FWFBPGPSOPQSFBRVFDJEPB$BUÏ Preparo
BTTBS F EPVSBS &ORVBOUP JTTP QSFQBSF #BUB CFN B NBSHBSJOB DPN P BÎÞDBS
BTDBSPMJOBT MFWBOEPBPGPHPBNBOUFJHB +VOUFBTHFNBT VNBBVNB CBUFOEPBUÏ
DPNÈHVBFEFJYBOEPGFSWFS"DSFTDFOUF PCUFSVNDSFNFFTCSBORVJÎBEP+VOUFP
BGBSJOIBEFUSJHP NFYFOEPSBQJEBNFO BNJEPEFNJMIP BGBSJOIB PGFSNFOUPF
'PUP4IVUUFSTUPDL
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
tYÓDBSBT EFDIÈ EFBÎÞDBS USJHP FN GPSOP NPEFSBEP F QSFBRVFDJ
*Bolo de Cenoura tFYÓDBSBT EFDIÈ EFGBSJOIB

EFUSJHP
tEFYÓDBSB EFDIÈ EFMFJUF
tYÓDBSB EFDBGÏ EFØMFP
EP QPS NJOVUPT %FTFOGPSNF P CPMP
BJOEB NPSOP EFJYF FTGSJBS F DVCSBP
DPNPDSFNF1BSBGB[FSPDSFNF MFWFBP
GPHP FNVNBQBOFMBFNCBOIPNBSJB P
1PS+VSBOEZS"ĉPOTP tDPMIFS EFTPQB CFNDIFJBEFGFS DIPDPMBUFNFJPBNBSHPQJDBEPFPDSFNF
NFOUPFNQØ EFMFJUF NFYFOEPBUÏGPSNBSVNDSFNF
3FOEJNFOUPQPSÎÜFT %FJYFFTGSJBSFFNQSFHVF
(SBVEFEJmDVMEBEFGÈDJM 1SFQBSP
tPWPT
#BUBUPEPTPTJOHSFEJFOUFTOPMJRVJEJmDB
EPSFBTTFPCPMPFNGPSNBVOUBEBFFO
GBSJOIBEB VUJMJ[BOEPGPSOPQSFBRVFDJEP
B$
*Bolo de Chocolate
tYÓDBSBT EFDIÈ EFDFOPVSB
com Cerveja
tYÓDBSB EFDIÈ EFNBJPOFTF
*Bolo de Cenoura 1PS3PTF"SUFF$SJBÎÜFT
3FOEJNFOUPQPSÎÜFT
tHEFDIPDPMBUFNFJPBNBSHPQJDB
EP PQDJPOBM
tYÓDBSB EFDIÈ EFBNFJYBT
ao Creme 5FNQPEFQSFQBSPNJOVUPT
1PS4BOESB1PSUP Ingredientes
QJDBEBT PQDJPOBM
tPWPT
tQJUBEBEFTBM 3FOEJNFOUPQPSÎÜFT tYÓDBSBT EFDIÈ EFGBSJOIBEFUSJHP
(SBVEFEJmDVMEBEFGÈDJM tYÓDBSB EFDIÈ EFDIPDPMBUFFNQØ
Ingredientes da Cobertura 5FNQPEFQSFQBSPNJOVUPT
tHEFDIPDPMBUFNFJPBNBSHPQJ tFYÓDBSB EFDIÈ EFDFSWFKB
cado QSFUBBRVFDJEB
Ingredientes da Massa tDPMIFSFT EFTPQB EFØMFP
tYÓDBSB EFDIÈ EFBÎÞDBSEFDPOGFJUFJSP tPWPT
tHEFNBOUFJHB tDPMIFS EFTPCSFNFTB EFCJDBSCPOB
tYÓDBSB EFDIÈ EFØMFP UPEFTØEJP
tEFYÓDBSB EFDIÈ EFMFJUF tYÓDBSBT EFDIÈ EFGBSJOIBEFUSJHP tDPMIFS EFTPQB EFGFSNFOUPFNQØ
tYÓDBSBT EFDIÈ EFBÎÞDBS tYÓDBSBT EFDIÈ EFBÎÞDBS
Preparo tDFOPVSBTNÏEJBTSBMBEBT
#BUBOPMJRVJEJmDBEPSPTPWPTDPNBDF t.BSHBSJOBFGBSJOIBEFUSJHP QBSB
tDPMIFS EFTPQB EFGFSNFOUPFNQØ VOUBSFQPMWJMIBS
OPVSBFDPMPRVFFNVNSFGSBUÈSJP+VOUF t.BOUFJHB QBSBVOUBS
PTEFNBJTJOHSFEJFOUFTEBNBTTB NJTUV
t'BSJOIBEFUSJHP QBSBVOUBS Preparo
SBOEPCFN-FWFBPGPSOPQBSBBTTBSQPS
NJOVUPT1BSBGB[FSBDPCFSUVSB MFWF #BUBOBCBUFEFJSBPTPWPTDPNPBÎÞDBS
Ingredientes do Creme BUÏPCUFSVNDSFNFDMBSP EVSBOUFNJ
UPEPTPTJOHSFEJFOUFTBPGPHPBUÏEJTTPM
tMBUBEFDSFNFEFMFJUF OVUPT+VOUFBGBSJOIB PCJDBSCPOBUPFP
WFS%FTQFKFQPSDJNBEPCPMPKÈEFTFO
tHEFDIPDPMBUFNFJP DIPDPMBUFQFOFJSBEPTFBDFSWFKBBRVFDJ
GPSNBEPFTJSWB
BNBSHPQJDBEP EB F CBUB SBQJEBNFOUF "DSFTDFOUF QPS
ÞMUJNP PGFSNFOUPFPØMFP NJTUVSBOEP
Preparo CFN -FWF BP GPSOP FN GPSNB VOUBEB F
#BUBOPMJRVJEJmDBEPSPTPWPT PBÎÞDBS FOGBSJOIBEB FN GPSOP QSFBRVFDJEP BUÏ
BTDFOPVSBTFPØMFP$PMPRVFBNJTUVSB EPVSBS%FJYFBNPSOBSFEFTFOGPSNF
44
tYÓDBSB EFDIÈ EFBÎÞDBS 5FNQPEFQSFQBSPIPSB

Bolo de Chocolate tYÓDBSB EFDIÈ EFEBNBTDPTQJDBEPT
com Chá de Frutas Ingredientes da Cobertura

tPWPT
1PS3PTF"SUFF$SJBÎÜFT tQPUFEFQBTUBBNFSJDBOBEFDIPDPMBUF tDPQP BNFSJDBOP EFMFJUF
tHEFEBNBTDP tDPMIFSFT EFTPQB EF
3FOEJNFOUPQPSÎÜFT tHEFDIPDPMBUFFTDVSPGSBDJPOBEP NBSHBSJOBEFSSFUJEB
(SBVEFEJmDVMEBEFGÈDJM tHEFmPTEFPWPT tYÓDBSB EFDIÈ EFØMFP
5FNQPEFQSFQBSPNJOVUPT tYÓDBSBT EFDIÈ EFGBSJOIBEFUSJHP
Preparo tYÓDBSB EFDIÈ EFDIPDPMBUFFNQØ
Ingredientes -FWFBPGPHPPTJOHSFEJFOUFTEBDBMEBFEFJ tDPMIFS EFTPQB EFGFSNFOUPFNQØ
tPWPT YFGFSWFSQPSNJOVUPT1FOFJSF EFJYFFT
tYÓDBSBT EFDIÈ EFGBSJOIBEFUSJHP GSJBSFSFTFSWF.JTUVSFPCSJHBEFJSP PDSF Ingredientes da Cobertura
tYÓDBSB EFDIÈ EFDIPDPMBUFFNQØ NFEFMFJUF PTEBNBTDPTFBHFMFJB3FTFSWF tYÓDBSB EFDIÈ EFBÎÞDBS
tFYÓDBSB EFDIÈ EFDIÈEF .POUFPCPMPFNVNBSPRVBESBEPFMFWF tDPMIFSFT EFTPQB EFDIPDPMBUFFNQØ
GSVUBTBRVFDJEP QBSB HFMBS QPS IPSB %FTFOGPSNFP FN tDPMIFS EFTPQB EFNBSHBSJOB
tDPMIFSFT EFTPQB EFØMFP DJNBEFVNQSBUPFBCSBBQBTUBBNFSJDB tDPMIFSFT EFTPQB EFMFJUF
tDPMIFS EFTPCSFNFTB EFCJDBSCPOB OB DPNBVYÓMJPEFVNSPMP$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
VOUBSFFOGBSJOIBS
*Bolo de Chocolate
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
tPWPT
Preparo
Bolo de Chocolate #BUB BT DMBSBT FN OFWF BDSFTDFOUF P
tDPMIFSFT EFTPQB EFNBSHBSJOBTFNTBM
BÎÞDBSFCBUBQPSDFSDBEFNJOVUPT
com Mousse de +VOUF BT HFNBT F CBUB NBJT VN QPVDP
tDPMIFSFT EFTPQB EFBDIPDPMBUBEP
FNQØ
Chocolate Branco %FTMJHVFBCBUFEFJSBFBDSFTDFOUFBGBSJ
OIBNJTUVSBEBBPGFSNFOUPFBPDIPDP
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
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 BÎÞDBS F NFYB CFN &N TFHVJEB DPSUF

%FJYF FTGSJBS F SFTFSWF %FQPJT DPSUF P 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 $PMPRVF DVCSBDPNPSFTUBOUFEPSFDIFJPFEFDP 3FOEJNFOUPBQPSÎÜFT
QPSDJNBBÞMUJNBQBSUFEFNBTTBFEFJYF SFDPNDIPDPMBUFSBMBEPFDFSFKBT (SBVEFEJmDVMEBEFNÏEJP
HFMBSQPSIPSBT%FSSFUBPDIPDPMBUFEB 5FNQPEFQSFQBSPIPSB
DPCFSUVSB FN CBOIPNBSJB DPMPRVF P
CPMPTPCSFVNBCBTFFEFTQFKFQPSDJNB
P DIPDPMBUF EFSSFUJEP 1PS mN EFDPSF
DPNBTOP[FT
*Bolo de Coco com Ingredientes
tPWPT
tHEFBÎÞDBS
tHEFNBOUFJHBEFSSFUJEBFGSJB
tHEFGÏDVMBEFCBUBUB
Calda de Caramelo
*Bolo de Chocolate 1PS.BSJB$BSOFMØ[
&TDPMB"OHBUVSBNB
tDPMIFS EFDIÈ EFGFSNFOUPFNQØ
tDPMIFS EFTPQB EFBÎÞDBS
QFOFJSBEP DPCFSUVSB
3FOEJNFOUPFQPSÎÜFT Preparo
Especial (SBVEFEJmDVMEBEFGÈDJM #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
tFYÓDBSBT EFDIÈ EFBÎÞDBS tYÓDBSBT EFDIÈ EFGBSJOIBEFUSJHP
tDPMIFSFT EFTPQB SBTBTEFGFSNFOUP
FNQØ
*Bolo de Coco
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
$PMPRVF FN VN SFDJQJFOUF B GBSJOIB EF MIFSFT EFTPQB EPMÓRVJEPSFTFSWBEPF
*Bolo com Farinha NJMIPFBÈHVBFEFJYFBUÏRVFBGBSJOIB

BCTPSWBUPEPPMÓRVJEP&NVNBQBOFMB
BDSFTDFOUF P MFJUF P MFJUF DPOEFOTBEP F
P BÎÞDBS F MFWF BP GPHP 2VBOEP BCSJS
EFJYF FTGSJBS DPNQMFUBNFOUF OB GPSNB
%FTFOGPSNF FNCSVMIFPCPMPFNmMNF
QMÈTUJDPFHVBSEFFNSFDJQJFOUFCFNGF
DIBEP%FJYFEFTDBOTBSQPSEJBTBOUFT
GFSWVSB BDSFTDFOUFBGBSJOIBRVFFTUÈEF EFTFSWJS
de Beterraba NPMIPFDP[JOIFQPSBNJOVUPTFN
*Bolo de Frutas
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 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
QØQFOFJSBEP
*Bolo de Farinha 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 tYÓDBSBT EFDIÈ EFMFJUF

NPSBOHP Bolo de Frutas tFYÓDBSB EFDIÈ EFBÎÞDBS
tYÓDBSB EFDIÈ EFQPMQBDPOHFMBEBEF tYÓDBSB EFDIÈ EFØMFP
GSBNCPFTB Secas com Cereal tYÓDBSB EFDIÈ EFBNJEPEFNJMIP
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 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
DBEPS PT JOHSFEJFOUFT TFHVJOUFT FYDFUP tHEFDPDPSBMBEPIJESBUBEP
Bolo de Fubá P GFSNFOUP F BDSFTDFOUF Ë NJTUVSB BO
UFSJPS"EJDJPOFPGFSNFOUP NJTUVSBOEP
Diferente EFMJDBEBNFOUF"TTFFNGPSNBDPNGVSP
tMJUSPEFÈHVB
1PS.BSHBSJEB/VOFT#FOUP DFOUSBMVOUBEBFQPMWJMIBEBDPNGBSJOIB tDPMIFSFT EFTPQB EFBÎÞDBS
3FOEJNFOUPQPSÎÜFT EFUSJHP FNGPSOPNÏEJP QPSBNJ tDPMIFS EFDIÈ EFFTTÐODJB
(SBVEFEJmDVMEBEFGÈDJM OVUPT%FTFOGPSNFFEFDPSFDPNSBTQBT EFCBVOJMIB
5FNQPEFQSFQBSPIPSB EFDPDPGSFTDP
Ingredientes tMJUSPEFDIBOUJMMZ
tMBSBOKBDPNDBTDB
tPWPT
*Bolo de Interior tFYÓDBSB EFDIÈ EFBCBDBYJ
QJDBEPFDP[JEP
tYÓDBSB EFDIÈ EFQÐTTFHPTQJDBEPT
tYÓDBSB EFDIÈ EFDFSFKBTQJDBEBT
tFYÓDBSB EFDIÈ EFGVCÈ de Frutas tYÓDBSB EFDIÈ EFLJXJTQJDBEPT
tHSEFOP[FTPVBNFOEPJNQJDBEPT
tDPMIFS EFTPQB EFGFSNFOUPFNQØ 1PS+VSBOEZS"ĉPOTP
t.BSHBSJOB QBSBVOUBS 3FOEJNFOUPQPSÎÜFT
(SBVEFEJmDVMEBEFGÈDJM Preparo
t"ÎÞDBSFDBOFMBFNQØ QBSBQPMWJMIBS *OJDJFQFMBNBTTB CBUFOEPPTPWPTDPNP
5FNQPEFQSFQBSPIPSB
BÎÞDBSBUÏEPCSBSEFWPMVNF"DSFTDFOUF
Preparo FOUÍP PTJOHSFEJFOUFTTFDPTFMÓRVJEPTF
$PSUF B MBSBOKB FN QFEBÎPT F DPMPRVFB Ingredientes da Massa
tPWPT MFWFBPGPSOPQSFBRVFDJEPB$QPS
OPMJRVJEJmDBEPS&NTFHVJEB KVOUFUPEPT NJOVUPT %FJYF FTGSJBS F GBUJF FN EJ
PTJOHSFEJFOUFTQFMBPSEFNFCBUBCFNBUÏ tFYÓDBSB EFDIÈ EFBÎÞDBS
tYÓDBSB EFDIÈ EFMFJUFRVFOUF WFSTPT QFEBÎPT &OUÍP GBÎB P DSFNF
PCUFSVNBNBTTBIPNPHÐOFB1BTTFQBSB MFWBOEP UPEPT PT JOHSFEJFOUFT BP GPHP
VNBGPSNBVOUBEBFQPMWJMIBEBDPNDBOF tFYÓDBSBT EFDIÈ EFGBSJOIB
EFUSJHP NFYFOEPTFNQSFBUÏGPSNBSmDBSIPNP
MBFNQØFBÎÞDBSFMFWFBPGPSOPB¡$
tDPMIFS EFTPQB EFGFSNFOUPFNQØ HÐOFP$PNQPOIBBDBMEB MFWBOEPUPEPT
QBSBBTTBS1PSmN SFUJSFPCPMPEPGPSOPF
PTJOHSFEJFOUFTBPGPHPQPSDFSDBEF
QPMWJMIFBÎÞDBSFDBOFMBQPSDJNB
Ingredientes do Creme NJOVUPT F SFTFSWF 1PS mN NJTUVSF UP
tMJUSPEFMFJUF EPTPTJOHSFEJFOUFTEPSFDIFJPFSFTFSWF
.POUFPCPMP JOUFSDBMBOEPDBNBEBTEF
*Bolo de Fubá
tMBUBEFMFJUFDPOEFOTBEP NBTTBSFHBEBTDPNBDBMEB$VCSBDPNP
tMBUBEFDSFNFEFMFJUF DSFNFFDPNPSFDIFJP BMUFSOBEBNFOUF
tHFNBTQBTTBEBTQFMBQFOFJSB "DSFTDFOUFPDIBOUJMMZ BTGSVUBTFBTOP
1PS.BSJB$BSOFMØ[ &TDPMB tNMEFMFJUFEFDPDP [FT-FWFQBSBHFMBSQPSIPSBT
"OHBUVSBNB
Ingredientes
tYÓDBSB EFDIÈ EFGVCÈ
tPWPT
tDPMIFS EFDBGÏ EFTBM
tHEFDPDPSBMBEP
t3BTQBTEFDPDPGSFTDP QBSBEFDPSBS
'PUP4IVUUFSTUPDL
Preparo
.JTUVSF FN VNB WBTJMIB PT QSJNFJSPT
JOHSFEJFOUFTFSFTFSWF#BUBOPMJRVJEJm
50
t4VDPEFMJNÍPBHPTUP 3FOEJNFOUPQPSÎÜFT
Bolo de Iogurte tDPMIFS EFTPQB EFGFSNFOUPFNQØ (SBVEFEJmDVMEBEFGÈDJM
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
-BWFBMBSBOKB SFUJSFPTVNPFDPSUFBFN
t$PDPSBMBEPBHPTUP QBSBQPMWJMIBS
*Bolo de Iogurte QBSUFT3FUJSFBTTFNFOUFTFCBUBOPMJ
RVJEJmDBEPSDPNPTPWPT PØMFPFPBÎÞ
DBS$PMPRVFBNJTUVSBFNVNBWBTJMIBF
BDSFTDFOUFBGBSJOIBEFUSJHPFPGFSNFOUP
QFOFJSBEPT6OUFVNBGPSNB FOGBSJOIFF
Preparo com Ameixa 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
FNVNBGPSNBDPNGVSPDFOUSBMVOUBEB
F QPMWJMIBEB DPN GBSJOIB EF USJHP -FWF
BPGPSOPNÏEJPQPSBQSPYJNBEBNFOUF
NJOVUPT1BSUBQBSBPQSFQBSPEBDPCFS
UVSB MFWBOEPBPGPHPPMFJUFDPOEFOTBEP
Ingredientes
tHEFJPHVSUFOBUVSBMEFTOBUBEP
tNMEFØMFPEFHJSBTTPM
tNMEFBÎÞDBS
*
Bolo de Iogurte
%FJYF FTRVFOUBS TFN RVF GFSWB KVOUF P tNMEFGBSJOIBEFUSJHP
DIPDPMBUFFCBUBCFNDPNVNBDPMIFSEF tPWPT de Morango
QBV%FJYFFTGSJBSFFTQBMIFQPSDJNBEP tYÓDBSBEFBNFJYBTTFNDBSPÎP 1PS+VSBOEZS"ĉPOTP
CPMP1PSmN QPMWJMIFDPDPSBMBEP FDP[JEBT
tDPMIFS EFTPQB EFGFSNFOUPFNQØ 3FOEJNFOUPQPSÎÜFT
(SBVEFEJmDVEBEFGÈDJM
*Bolo de Laranja Preparo

EPS FYDFUPBGBSJOIBFPGFSNFOUP DPMP
RVF B NBTTB OVNB UJHFMB F BDSFTDFOUF B
5FNQPEFQSFQBSPIPSB
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$SJBÎÜFT EFNJMIP
51
BOLOS
'PUP4IVUUFSTUPDL
Demais Ingredientes
tNMEFMJDPSEFGSVUBTTJMWFTUSFT
tYÓDBSBT EFDIÈ EFNBSTINBMMPX
tYÓDBSBT EFDIÈ EFDIBOUJMMZ
tNPSBOHPTJOUFJSPT
tHEFBÎÞDBSDSJTUBMEFDPSSPTB
t$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$QPS
B NJOVUPT 1BSUB QBSB P SFDIFJP
EJTTPMWFOEPFNVNBQBOFMBPBNJEPEF
NJMIP OP MFJUF .FYB BDSFTDFOUF PT EF
NBJT JOHSFEJFOUFT F MFWF BP GPHP NÏEJP
BUÏ FOHSPTTBS %JWJEB P CPMP FN GBUJBT tFYÓDBSB EFDIÈ EFBÎÞDBS DMBSBT FN OFWF F MFWF B NBTTB BP GPSOP
F DPMPRVF B NFUBEF EFMBT OB GPSNB /B tYÓDBSBT EFDIÈ EFGBSJOIBEFUSJHP QBSB BTTBS QPS NJOVUPT 1BSUB QBSB P
TFRVÐODJB SFHVF DPN P MJDPS EF GSVUBT tEFYÓDBSB EFDIÈ EFGÏDVMBEF SFDIFJP MFWBOEPBPGPHPPMFJUFDPOEFOTB
TJMWFTUSFT F DVCSB DPN VNB FTQFTTB DB batata EP BTHFNBT PBNJEPEFNJMIPFBÈHVB
NBEBEFDIBOUJMMZTFHVJEBEBNFUBEFEP tDPMIFS EFTPQB EFGFSNFOUPFNQØ NFYFOEP BUÏ PCUFS VN DSFNF %FJYF FT
SFDIFJP1PTJDJPOFNBJTVNBDBNBEBEF tDPMIFS EFTPQB EFSBTQBTEFMBSBOKB GSJBS #BUB OP MJRVJEJmDBEPS B SJDPUB DPN
NBTTBOBGPSNB UPSOFBSFHBSDPNPMJDPS tDMBSBT PDSFNFEFMFJUFFBTSBTQBTEFMJNÍP NJT
FBHSFHVFPDIBOUJMMZFPSFDIFJP'JOBMJ[F UVSBOEP BP DSFNF EB QBOFMB "EJDJPOF B
DPN B NBTTB F MFWF Ë HFMBEFJSB QPS Ingredientes do Recheio FTTÐODJB PTVDPEFMJNÍPFBHFMBUJOBEJT
IPSBT%FTFOGPSNFPCPMP UJOKBPNBSTI tMBUBTEFMFJUFDPOEFOTBEP TPMWJEB NJTUVSFUVEPNVJUPCFNFEFJYF
NBMMPXDPNVNBQFRVFOBRVBOUJEBEFEF tHFNBTQFOFJSBEBT HFMBS QPS NJOVUPT 1PS mN NPOUF P
DPSBOUFBMJNFOUÓDJPWFSNFMIPFEFDPSFBT tYÓDBSB EFDIÈ EFÈHVB CPMP BMUFSOBOEP DBNBEBT EF NBTTB SF
MBUFSBJTFBUBNQBEPCPMP1PTJDJPOFPT tDPMIFS EFTPQB EFBNJEPEFNJMIP DIFJP F DPCFSUVSB %FDPSF DPN DIBOUJMMZ
NPSBOHPTJOUFJSPTBPSFEPSEPCPMPFOB tSJDPUBBNBTTBEB H FSPEFMBTEFMJNÍP
QPSÎÍP TVQFSJPS F mOBMJ[F QPMWJMIBOEP tMBUBEFDSFNFEFMFJUFDPNTPSP
BÎÞDBSDSJTUBMBMFBUPSJBNFOUF t3BTQBTEFMJNÍP
tDPMIFS EFTPQB EFFTTÐODJBEFMJNÍP
tYÓDBSB EFDIÈ EFTVDPEFMJNÍP
*
*Bolo de Laranja tFOWFMPQFEFHFMBUJOBFNQØ
TFNTBCPSFJODPMPS
Bolo de Limão
1PS*WFUF'FJUPTB
QBSB$VMJOÈSJB1BTTPB1BTTP
com Recheio de tMJUSPEFSFGSJHFSBOUFTBCPSMJNÍP 3FOEJNFOUPQPSÎÜFT
tMBUBEFMFJUFDPOEFOTBEP (SBVEFEJmDVMEBEFGÈDJM
Creme de Limão 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
SBQJEBNFOUF"TTFBNBTTBFNGPSNBVO
*Bolo de Macaxeira UBEBFFOGBSJOIBEBQPSNJOVUPT Ingredientes das Maçãs Carameladas

tNBÎÍTQBTTBEBTQFMPTVDPEFMJNÍP
1PS'ÈCZP"SDBOKP
3FOEJNFOUPQPSÎÜFT
*Bolo de Maçã Verde tYÓDBSB EFDIÈ EFÈHVB
Preparo
#BUB BT HFNBT DPN P BÎÞDBS BUÏ PCUFS
(SBVEFEJmDVMEBEFNÏEJP 1PS.BSHBSJEB/VOFT#FOUP VNDSFNFGPGPFDMBSP+VOUFBTFTTÐODJBT
5FNQPEFQSFQBSPNJOVUPT NJTUVSF F SFTFSWF $BSBNFMJ[F P BÎÞ
3FOEJNFOUPQPSÎÜFT DBS TFQBSBEBNFOUF F BEJDJPOF P DSFNF
Ingredientes (SBVEFEJmDVMEBEFGÈDJM EF MFJUF EFJYBOEP EFSSFUFS P DBSBNFMP
tHEFNBDBYFJSB NBOEJPDB 5FNQPEFQSFQBSPNJOVUPT GPSNBOEP VNB DBMEB HSPTTB %FTQFKF B
tPWPT DBMEB OBT HFNBT CBUJEBT F CBUB QPS BM
tYÓDBSB EFDIÈ EFMFJUFEFDPDP Ingredientes HVOT NJOVUPT "DSFTDFOUF QPS ÞMUJNP B
tYÓDBSBT EFDIÈ EFBÎÞDBS tYÓDBSBT EFDIÈ EFNBÎÍTWFSEFT HFMBUJOB EJTTPMWJEB F P DIBOUJMMZ NJTUV
tDPMIFSFT EFTPQB EFNBOUFJHB EFTDBTDBEBTFGBUJBEBT SBOEP CFN 3FTFSWF 1BSB QSFQBSBS BT
t$SBWPFFSWBEPDFBHPTUP PQDJPOBM tEFYÓDBSB EFDIÈ EFBÎÞDBSNBTDBWP NBÎÍT EFJYFBT OP TVDP EF MJNÍP QPS
tYÓDBSB EFDIÈ EFGBSJOIBEFUSJHP NJOVUPT %FQPJT DBSBNFMJ[F P BÎÞDBS
Preparo tYÓDBSB EFDIÈ 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
MBPBÎÞDBS BGBSJOIB BBWFJB BDBOFMB B
OP[NPTDBEBFBNBOUFJHB.JTUVSFCFN
FFTQBMIFTPCSFBTNBÎÍT-FWFBPGPSOPB
$QBSBBTTBSBUÏEPVSBS
*Bolo de Maçã e Coco
1PS.BSJB$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 EFBÎÞDBS tYÓDBSBT EFDIÈ EFOP[FTQJDBEBT
tFYÓDBSBT EFDIÈ EFGBSJOIBEFUSJHP Ingredientes HSPTTFJSBNFOUF
tNBÎÍTTFNDBTDBQJDBEBT tSFDFJUBEFNBTTBEFQÍPEFMØ tHEFDPDPGSFTDPSBMBEP
53
BOLOS
tYÓDBSBT EFDIÈ EFGBSJOIBEFUSJHP QPSÞMUJNP BTDMBSBTFNOFWFEFMJDBEB tFYÓDBSB EFDIÈ EFBÎÞDBS
tDPMIFS EFTPQB EFGFSNFOUPFNQØ NFOUF F DPMPRVF B NBTTB FN BTTBEFJSB tFYÓDBSB EFDIÈ EFGBSJOIBEFUSJHP
tDPMIFS EFTPCSFNFTB EFDBOFMBFNQØ VOUBEBFQPMWJMIBEBDPNGBSJOIBEFUSJ tEFYÓDBSB EFDIÈ EFÈHVBGFSWFOUF
tDPMIFS EFDIÈ EFHFOHJCSFSBMBEP HP MFWBOEPBPGPSOPNÏEJPQSFBRVFDJEP tDPMIFS EFTPQB EFGFSNFOUPFNQØ
tPWPT B$QBSBBTTBSQPSNJOVUPT
tFYÓDBSB EFDIÈ EFBÎÞDBS Ingredientes do Creme
tFYÓDBSB EFDIÈ EFNBOUFJHB tYÓDBSBT EFDIÈ EFMFJUF
TFNTBMEFSSFUJEB
tDPMIFS EFTPCSFNFTB EFFTTÐODJBEF
CBVOJMIB
t-BTDBTEFDPDPGSFTDPSBMBEP QBSB
*Bolo de Manga e tMBUBEFMFJUFDPOEFOTBEP
tDPMIFSFT EFTPCSFNFTB DIFJBTEF
GBSJOIBEFUSJHP
QPMWJMIBS
Marshmallow tYÓDBSB EFDIÈ EFTVDPEF
NBSBDVKÈDPODFOUSBEP
Preparo 1PS$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 $PNFDFQFMBNBTTB CBUFOEPPTPWPTDPN
Ingredientes
MPDJEBEFQPSNJOVUPT+VOUFBNBOUFJ PBÎÞDBSBUÏEPCSBSEFWPMVNF-PHPBQØT
tSFDFJUBEFNBTTBEFQÍPEFMØCSBODB
HB RVFOUF F CBUB SBQJEBNFOUF "HSFHVF BDSFTDFOUF B GBSJOIB EF USJHP QFOFJSBEB
B FTTÐODJB EF CBVOJMIB F EFTQFKF TPCSF DPNPGFSNFOUPFCBUBEFMJDBEBNFOUFDPN
tNMEFMFJUF
B NJTUVSB EF GBSJOIB NFYFOEP CFN BÈHVB-FWFQBSBBTTBSFNGPSNBTVOUB
"DSFTDFOUFBNJTUVSBEBTNBÎÍT VOJGPS EBTFFOGBSJOIBEBT FNGPSOPQSFBRVFDJ
NJ[F B NBTTB NFYFOEP CFN F FOUÍP EPB$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
ÎBBTDPNMJDPSEFGSVUBTTJMWFTUSFT
*Bolo de Mandioca Preparo

-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 5FNQPEFQSFQBSPIPSBFNJOVUPT
tQSBUPGVOEPEFNBOEJPDBDSVBSBMBEB
tHEFRVFJKPSBMBEP
tHEFDPDPSBMBEP
*
Bolo de Maracujá
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 DVCSBPCPMPDPNNBSTINBMMPXFEFDP
tHEFBÎÞDBS SFPDPNTFNFOUFTEFNBSBDVKÈ Bolo de Milho
tNMEFTVDPEFNBSBDVKÈDPODFOUSBEP
tMBUBEFDSFNFEFMFJUF com Leite de Coco
tHFNBTQFOFJSBEBT
tNMEFMFJUFEFDPDP
tDPMIFS EFTPQB EFGÏDVMBEFCBUBUB
*Bolo de Massa 1PS'ÈCZP"SDBOKP
3FOEJNFOUPQPSÎÜFT
5FNQPEFQSFQBSPIPSB
tEFYÓDBSB EFDIÈ EFTVDPEFNB Puba com Castanha
SBDVKÈDPODFOUSBEP
tYÓDBSBT EFDIÈ EFÈHVB
de Caju da Tia Leda Ingredientes
tMBUBEFNJMIPWFSEFTFNBÈHVB
1PS'ÈCZP"SDBOKP tHEFNBOUFJHB
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%FTQFKFBNBTTBFNVNB
tLHEFBÎÞDBS
UFEFJSB BT HFNBT P BÎÞDBS F P TVDP EF GPSNB F BTTF FN GPSOP QSFBRVFDJEP B
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
tPWPT
tHEFDPDPFNnPDPT
Preparo
EPS FYDFUPBGBSJOIBEFUSJHP PDPDPFP
GFSNFOUP&NTFHVJEBBHSFHVFPTJOHSF
'PUP4IVUUFSTUPDL
EJFOUFTSFTUBOUFT EFTQFKFFNVNBCBDJB
NFYBDPNVNBDPMIFSFMFWFQBSBBTTBS
FN VNB UJHFMB EF GVSP DFOUSBM B $
QPSNJOVUPT4JSWBBTFHVJS
55
BOLOS
EBNFOUF$PNFDFBNPOUBSPCPMP DPMP P GVOEP EB QBOFMB 3FUJSF EP GPHP EFJYF
Bolo de Milho Verde DBOEPNFUBEFEBNBTTBFNVNBSPEF 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
Ingredientes mSNFT F FTGSJBS $VCSB P CPMP F EFDPSF
tYÓDBSBT EFDIÈ EFNJMIPWFSEF
tYÓDBSBT EFDIÈ EFMFJUF
*Bolo de Nozes DPNNFUBEFTEFOP[FT
tPWPT
tDPMIFSFT EFTPQB EFNBOUFJHB
1PS'ÈCZP"SDBOKP
*Bolo de Natal
(SBVEFEJmDVMEBEFNÏEJP 1PS"OB1BVMB(.BSUJOT
Preparo 5FNQPEFQSFQBSPIPSBTFNJOVUPT
#BUBUPEPTPTJOHSFEJFOUFTOPMJRVJEJmDB 3FOEJNFOUPQPSÎÜFT
EPSFMFWFQBSBBTTBSFNGPSOPQSFBRVF Ingredientes da Massa (SBVEFEJmDVMEBEFGÈDJM
DJEPQPSNJOVUPT tPWPT DMBSBTFHFNBTTFQBSBEBT 5FNQPEFQSFQBSPIPSB
tFEFYÓDBSBT EFDIÈ EFBÎÞDBS
tDPMIFSFT EFTPQB EFGBSJOIBEFSPTDB Ingredientes da Massa
*Bolo de Morango tHEFOP[FTNPÓEBT

t.BOUFJHBTFNTBM QBSBVOUBS
t'BSJOIBEFSPTDB QBSBQPMWJMIBS
t/P[FTBHPTUPDPSUBEBTBPNFJP
tHEFBÎÞDBS
tPWPT
tHEFUÉNBSBTNPÓEBT
tHEFOP[FTNPÓEBT
QBSBEFDPSBS tDPMIFS EFDBGÏ EFGFSNFOUPFNQØ
Especial t/P[FTFUÉNBSBT QBSBEFDPSBS
t$IBOUJMMZBHPTUP
1PS$P[JOIB&ODBOUBEB Ingredientes do Recheio
3FOEJNFOUPQPSÎÜFT tYÓDBSB EFDIÈ EFÈHVB Preparo
(SBVEFEJmDVMEBEFNÏEJP tHFNBT #BUBPTPWPT PBÎÞDBSFPGFSNFOUPOBCB
5FNQPEFQSFQBSPIPSBT UFEFJSBBUÏEPCSBSEFWPMVNF"DSFTDFOUF
Ingredientes da Cobertura PSFTUBOUFEPTJOHSFEJFOUFT DPMPRVFFN
Ingredientes tYÓDBSBT EFDIÈ EFBÎÞDBS VNB GPSNB VOUBEB F GPSSBEB DPN QBQFM
tSFDFJUBEFNBTTBEFQÍPEFMØEF tYÓDBSB EFDIÈ EFÈHVB NBOUFJHB F BTTF FN GPSOP QSFBRVFDJ
DIPDPMBUF tDMBSBT EP BUÏ RVF EPVSF %FTFOGPSNF P CPMP F
tFOWFMPQFEFHFMBUJOBFNQØ DVCSBPDPNDIBOUJMMZ OP[FTFUÉNBSBT
TBCPSNPSBOHP Preparo 4JSWBHFMBEP
tYÓDBSB EFDIÈ EFÈHVBRVFOUF 1BSBBNBTTB CBUBBTDMBSBTFNOFWFFKVO
tYÓDBSB EFDIÈ EFHFMFJBEFNPSBOHP UFPBÎÞDBSBPTQPVDPT CBUFOEPCFNBUÏ
tHEFDSFNFEFMFJUF PCUFSQJDPTmSNFT"DSFTDFOUFBTHFNBTF
tMBUBEFMFJUFDPOEFOTBEP CBUBOPWBNFOUF+VOUFBGBSJOIBEFSPTDB
tHEFDIBOUJMMZCBUJEPFNQPOUPmSNF FBTOP[FTNPÓEBT SFTFSWFVNQPVDPQBSB
tHEFNPSBOHPTMBWBEPTFTFDPT QPMWJMIBSTPCSFPCPMP TFEFTFKBS NJTUV
QBSBDPCFSUVSB SBOEPBTEFMJDBEBNFOUF %JWJEBBNBTTB
tMJUSPEFDIBOUJMMZCBUJEPDPNDPMIF FOUSFBTGPSNBTFBTTFFNGPSOPQSFBRVF
SFT TPQB EFBÎÞDBS DJEPBUÏDPNFÎBSBTPMUBSEBTCPSEBT QPS
DFSDBEFNJOVUPT%FJYFEFTDBOTBSQPS
Preparo NJOVUPT EFTFOGPSNFPCPMPFBHVBSEF
"TTFBNBTTBEFQÍPEFMØFNVNBGPSNB FTGSJBS1BSBPSFDIFJP FNVNBQBOFMB DP
SFEPOEBEFDNEFEJÉNFUSP3FTFSWF MPRVFPBÎÞDBSFBÈHVBFMFWFBPGPHPBUÏ
%JTTPMWB B HFMBUJOB OB ÈHVB F CBUB OP MJ GFSWFSFGPSNBSVNBDBMEBFNQPOUPEFmP
'PUP4IVUUFSTUPDL
RVJEJmDBEPSKVOUPDPNPDSFNFEFMFJUFF GSBDP3FUJSFEPGPHPFEFJYFFTGSJBS1BTTF
PMFJUFDPOEFOTBEPBUÏRVFmRVFIPNPHÐ BTHFNBTQFMBQFOFJSBFBDSFTDFOUFBDBMEB
OFP%FTQFKFBNJTUVSBFNVNBWBTJMIBF GSJB -FWF BP GPHP OPWBNFOUF F DP[JOIF
BDSFTDFOUFPDIBOUJMMZ NJTUVSBOEPEFMJDB NFYFOEPTFNQSF BUÏDPNFÎBSBBQBSFDFS
56
NFOUF%FTQFKFBNBTTBFNVNBGPSNBF Ingredientes
Bolo de Papaia BTTFFNGPSOPQSFBRVFDJEPB$QPS tPWPT
1PS3POBMEP3PTTJ DFSDB EF NJOVUPT 'BÎB VNB NBTTB tYÓDBSBT EFDIÈ EFBÎÞDBS
EFTVTQJSPDPNBTDMBSBTF EFQPJTRVFP tYÓDBSB EFDIÈ EFMFJUF
3FOEJNFOUPQPSÎÜFT CPMPGPSSFUJSBEPEPGPSOP DVCSBPDPN tFOWFMPQFEFHFMBUJOBFNQØ
(SBVEFEJmDVMEBEFGÈDJM PTVTQJSPFFOGFJUFPDPNBTDBTUBOIBT TBCPSNPSBOHP
5FNQPEFQSFQBSPIPSB tYÓDBSB EFDIÈ EFØMFP
Ingredientes
tDPMIFS EFTPQB DIFJBEFGFSNFOUP
tPWPT
*Bolo de Soja com Preparo
#BUBUPEPTPTJOHSFEJFOUFTOPMJRVJEJ
mDBEPS&NTFHVJEB DPMPRVFBNJTUVSB
tDPMIFS EFTPQB DIFJBEFNBOUFJHB
tQJUBEBEFTBM Trigo para Quibe FNVNBGPSNBVOUBEBFMFWFBPGPSOP
QPSNJOVUPT3FUJSFFTJSWB
tFYÓDBSB EFDIÈ EFBÎÞDBS 1PS3PTF"SUFF$SJBÎÜFT
tNBNÍPQBQBJB
Preparo
#BUBOPMJRVJEJmDBEPSPMFJUF PTPWPT P
3FOEJNFOUPQPSÎÜFT
5FNQPEFQSFQBSPNJOVUPT *
Bolo Dinamarquês
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
PVNBSHBSJOB tDPMIFS EFTPQB EFDBOFMBFNQØ
*Bolo Santo Antônio tQJUBEBEFTBM

tDPMIFSFT EFTPQB EFGFSNFOUPFNQØ
Preparo
tDPMIFS EFDBGÏ EFQJNFOUBEB
KBNBJDBNPÓEB
tHEFGBSJOIBEFUSJHP
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
tPWPT QJNFOUB F EFJYF GFSWFS QPS NJOVUPT
tDPMIFS EFDBGÏ EFFSWBEPDF
Preparo
.JTUVSFDPNVNBDPMIFSEFQBVPBÎÞDBS
*Bolo Diferente "HVBSEF FTGSJBS F SFTFSWF $PMPRVF FN
VNBUJHFMBBGBSJOIB BBWFJBFPGFSNFO
UP F NJTUVSF CFN 3FTFSWF "DSFTDFOUF B
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
tMJUSPEFDIBOUJMMZ
tHEFBNFJYBTFNDBMEB
QBSBEFDPSBS
Preparo
*Bolo Fino de Fubá
.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
tHEFNBOUFJHBTFNTBM
tPWPT
3FOEJNFOUPQPSÎÜFT
Bolo Econômico t"ÎÞDBSEFDPOGFJUFJSPBHPTUP
QBSBQPMWJMIBS
5FNQPEFQSFQBSPNJOVUPT de Laranja
1PS'JMPNFOB1ÏDPSB Preparo
Ingredientes
tYÓDBSB EFDIÈ EFGBSJOIBEFUSJHP &NVNSFDJQJFOUF EFTQFKFPTJOHSFEJFOUFT
3FOEJNFOUPQPSÎÜFT TFDPT KVOUFPMFJUFDPOEFOTBEP BNBOUFJ
tYÓDBSB EFDIÈ EFBNFOEPJNUPSSBEP (SBVEFEJmDVMEBEFGÈDJM
FTFNQFMF HBFBTHFNBT VNBBVNB TFNQSFCBUFO
5FNQPEFQSFQBSPIPSB EP"DSFTDFOUFBTDMBSBTQSFWJBNFOUFCBUJ
tPWPT EBTFNOFWFFNJTUVSFMFWFNFOUF%FTQFKF
Ingredientes
tYÓDBSB EFDIÈ EFBÎÞDBSNBTDBWP OBGPSNBSFUBOHVMBSFMFWFBPGPSOPQSFB
tPWPT
tQJUBEBEFTBM RVFDJEPB$OPTQSJNFJSPTNJOVUPT
tDPMIFS EFDIÈ EFDBOFMBFNQØ %FQPJT SFEV[BB$FEFJYFBTTBSQPS
t.BSHBSJOBFGBSJOIBEFUSJHP QBSB DFSDBEFNJOVUPT%FTFOGPSNFPCPMP
VOUBSFQPMWJMIBS BJOEBNPSOPFQPMWJMIFBÎÞDBSEFDPOGFJ
tYÓDBSBT EFDIÈ EFDBMEPEFMBSBOKB
t"ÎÞDBSFDBOFMBBHPTUP QBSBQPMWJMIBS UFJSP$PSUFFNMPTBOHPTFTJSWB
58
Bolo Floresta Bolo Floresta Negra Bolo Fofo

1PS'ÈCZP"SDBOKP
Colorida com Morango
1PS$P[JOIB&ODBOUBEB 1PS&MBJOF1JHJOJ 3FOEJNFOUPBQPSÎÜFT
3FOEJNFOUPQPSÎÜFT 3FOEJNFOUPQPSÎÜFT 5FNQPEFQSFQBSPIPSB
(SBVEFEJmDVMEBEFNÏEJP (SBVEFEJmDVMEBEFGÈDJM
5FNQPEFQSFQBSPIPSBT 5FNQPEFQSFQBSPIPSBT Ingredientes
Ingredientes Ingredientes da Calda de Cravo tHEFNBSHBSJOBTFNTBM
tSFDFJUBEFNBTTBEFQÍPEFMØEF tYÓDBSB EFDIÈ EFDBMEBEFDFSFKB tPWPT
DIPDPMBUFCSBODP BPNBSBTRVJOP t4VNPEFMBSBOKB
tMJUSPEFDIBOUJMMZ tDPMIFSFT EFTPQB EFBÎÞDBS tNMEFMFJUFEFDPDP
tHEFDFSFKBTWFSNFMIBTQJDBEBT tDPMIFS EFTPQB EFDSBWPEBÓOEJB tYÓDBSB EFDIÈ EFBSBSVUB
tHEFVWBTWFSEFTQJDBEBT tSBNPTEFDBOFMB tFYÓDBSB EFDIÈ EFGBSJOIBEFUSJHP
tHEFQÐTTFHPTQJDBEPT tDPMIFS EFTPCSFNFTB EFGFSNFOUP
t$IBOUJMMZBHPTUP QBSBEFDPSBS 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
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$POUJOVFGB[FOEPBT
DBNBEBT UFSNJOBOEP DPN VNB DBNB
DPNBDBMEBFSFDIFJF$PSUFQFEBÎPTF
FNCSVMIFPTFNQBQFMBMVNÓOJP MFWBO
'PUP4IVUUFSTUPDL
EBEFCJTDPJUP$VCSBDPNmMNFQMÈTUJDP EPËHFMBEFJSB
F MFWF BP GSFF[FS QPS IPSBT BUÏ mDBS
mSNF "OUFT EF TFSWJS EFSSFUB P DIP
DPMBUF FN CBOIPNBSJB F EFJYF FTGSJBS
%FTFOGPSNFPCPMPFDVCSBPDPNBDP
CFSUVSBEFDIPDPMBUFEFSSFUJEP
*Bolo Gostosura
de Laranja
*Bolo Gelado 1PS4BOESB1PSUP
3FOEJNFOUPQPSÎÜFT
Embrulhado 5FNQPEFQSFQBSPNJOVUPT
3FOEJNFOUPQPSÎÜFT
5FNQPEFQSFQBSPIPSB
tPWPT
tFYÓDBSB EFDIÈ EFGBSJOIB
EFUSJHP
Bolo Gelado Crocante 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
tYÓDBSB EFDIÈ EFOP[FTQJDBEBT Ingredientes do Recheio
tMJUSPTEFTPSWFUFTBCPSDSFNF tHEFEPDFEFMFJUF
PVCBVOJMIB t6WBTQBTTBTBHPTUP
tHEFDPCFSUVSBEFDIPDPMBUFNFJP
BNBSHPQJDBEP Preparo
t.BOUFJHB QBSBVOUBS 'BÎBBNBTTB CBUFOEPOBCBUFEFJSBPT
60
Ingredientes da Massa tYÓDBSB EFDIÈ EFBNFJYBT

tDPMIFSFT EFTPQB EFBÎÞDBS Bolo Holandês TFDBTQJDBEBT
tDPMIFS EFTPQB EFNBSHBSJOB 1PS$P[JOIB&ODBOUBEB tYÓDBSB EFDIÈ EFGSVUBTDSJTUBMJ[BEBT
tDPMIFS EFTPQB EFØMFPEFNJMIP tYÓDBSB EFDIÈ EFVWBTQBTTBTCSBODBT
tPWP 3FOEJNFOUPQPSÎÜFT tHEFDFSFKBTQJDBEBT
tDPMIFS EFDIÈ EFSBTQBTEFMBSBOKB (SBVEFEJmDVMEBEFGÈDJM tDPMIFS EFTPQB EFDBTDBEFMBSBOKBSBMBEB
t4VDPEFMBSBOKBT 5FNQPEFQSFQBSPIPSBT tDPMIFS EFTPQB EFDBTDBEFMJNÍPSBMBEB
tDPMIFSFT EFTPQB EFÈHVB tQJUBEBEFOP[NPTDBEB
tYÓDBSB EFDIÈ EFGBSJOIBEFUSJHP Ingredientes tHEFNBOUFJHB
tDPMIFS EFTPQB SBTBEFBNJEPEF tSFDFJUBEFNBTTBEFQÍPEFMØCSBODB t'BMTPGPOEBOUBHPTUP QBSBEFDPSBS
NJMIP tSFDFJUBEFNBTTBEFQÍPEFMØEF t'PMIBTEFIPSUFMÍBHPTUP QBSBEFDPSBS
tDPMIFS EFDIÈ EFGFSNFOUPFNQØ DIPDPMBUF t.BSHBSJOB QBSBVOUBS
tYÓDBSB EFDIÈ EFDBMEPEFMBSBOKBBEP tMJUSPEFDIBOUJMMZ t'BSJOIBEFUSJHP QBSBQPMWJMIBS
ÎBEPDPNBÎÞDBSBHPTUP QBSBDPCFSUVSB tMBUBEFMFJUFDPOEFOTBEP
tDPMIFS EFTPQB EFQØQBSBTPSWFUF Ingredientes do Falso Fondant
Preparo TBCPSDSFNFIPMBOEÐT tHEFBÎÞDBSEFDPOGFJUFJSP
.JTUVSFPTVDPEFMBSBOKBDPNBÈHVB B tEFYÓDBSB EFDIÈ EFMFJUFGFSWFOEP
GBSJOIBEFUSJHP PBNJEPEFNJMIPFP Ingredientes da Cobertura tDPMIFS EFDIÈ EFNBOUFJHBTFNTBM
GFSNFOUP#BUBBNBTTBBEJDJPOBOEPPT tHEFDIPDPMBUFBPMFJUF tDPMIFS EFDIÈ EFFTTÐODJBEFMBSBOKB
JOHSFEJFOUFTQFMBPSEFNJOEJDBEB TFO tHEFDIPDPMBUFNFJPBNBSHP
EP RVF B GBSJOIB F P GFSNFOUP EFWFN tHEFDSFNFEFMFJUFTFNTPSP Preparo
TFS QFOFJSBEPT KVOUPT "TTF FN GPSOP tDPMIFS EFTPQB EFNBSHBSJOB .JTUVSFUPEPTPTJOHSFEJFOUFTTFDPT QF
NPEFSBEP FNGPSNBEFBSPSFNPWÓWFM tNMEFMJDPSEFDBDBV OFJSBOEPPTEVBTWF[FTF FOUÍP KVOUFB
CFNVOUBEB"TTJNRVFFTUJWFSBTTBEP NBOUFJHB$PNBTNÍPT NJTUVSFBUÏPC
SFUJSF EP GPSOP F EFTQFKF QPS DJNB P Preparo UFSVNBGBSPGBÞNJEB VOBPTPWPTVNB
TVDP EF MBSBOKB BEPÎBEP -FWF OPWB *OJDJFQFMBDPCFSUVSB EFSSFUFOEPPTDIP VNF EFQPJT PDPOIBRVF#BUBDPNVNB
NFOUFBPGPSOPBUÏRVFBDPCFSUVSBGJ DPMBUFT"DSFTDFOUFPDSFNFEFMFJUF KVO DPMIFSEFQBVBUÏmDBSDSFNPTPFKVOUFBT
RVFBTTBEBFTFDB UFPSFTUBOUFEPTJOHSFEJFOUFTFMFWFQBSB GSVUBTFBTFTQFDJBSJBT NFYFOEPVNQPV
HFMBS QPS IPSB F NJOVUPT %FTQFKF DPNBJT%FTQFKFBNBTTBFNGPSNBQBSB
BNJTUVSBOBCBUFEFJSBFCBUBQPSNJ QÍPVOUBEBFFOGBSJOIBEBFMFWFBPGPSOP
OVUPT 1BSUB QBSB B NPOUBHFN EP CPMP NÏEJPQBSBBTTBS QPSBQSPYJNBEBNFOUF
DPSUBOEPVNEJTDPEFNBTTBEFDBEBTB IPSBFNJOVUPT&ORVBOUPJTTP GBÎB
CPSEPQÍPEFMØ1SFQBSFPDIBOUJMMZCB P GBMTP GPOEBOU DPMPDBOEP P BÎÞDBS FN
UJEPDPNPMFJUFDPOEFOTBEPFPQØQBSB VNB UJHFMB "EJDJPOF BPT QPVDPT P MFJUF
TPSWFUFFSFDIFJFBTDBNBEBT1SFQBSFB CFNRVFOUF BNBOUFJHB PBÎÞDBSFBFT
DPCFSUVSBTFQBSBEBNFOUFFDVCSBUPEPP TÐODJBFNJTUVSFBUÏPCUFSPQPOUPEFTF
CPMP-FWFQBSBHFMBSFTJSWB KBEP%FQPJTEFPCPMPFTUBSBTTBEPFGSJP
DVCSBDPNPGBMTPGPOEBOUBJOEBRVFOUFF
EFDPSFDPNDFSFKBTFGPMIBTEFIPSUFMÍ
*Bolo Inglês
*Bolo Inglês
3FOEJNFOUPQPSÎÜFT
(SBVEFEJmDVMEBEFGÈDJM com Passas
5FNQPEFQSFQBSPIPSBFNJOVUPT 1PS.BSHBSJEB/VOFT#FOUP
Ingredientes 3FOEJNFOUPQPSÎÜFT
tYÓDBSB EFDIÈ EFBÎÞDBSNBTDBWP (SBVEFEJmDVMEBEFGÈDJM
tHEFGBSJOIBEFUSJHP 5FNQPEFQSFQBSPIPSBFNJOVUPT
tDPMIFS EFTPQB EFDBOFMBFNQØ
'PUP4IVUUFSTUPDL
tDPMIFS EFDBGÏ EFDSBWPFNQØ Ingredientes

tDPMIFS EFTPQB EFCJDBSCPOBUP tYÓDBSB EFDIÈ EFBÎÞDBS
EFTØEJP tPWPT
tDPMIFS EFTPQB EFGFSNFOUPFNQØ tNMEFØMFPEFTPKB
tNMEFDPOIBRVF tFYÓDBSB EFDIÈ EFGBSJOIBEFUSJHP
61
BOLOS
tYÓDBSB EFDIÈ EFGBSJOIBEFTPKB
'PUP4IVUUFSTUPDL
tYÓDBSB EFDIÈ EFMFJUFEFTPKB
tYÓDBSB EFDIÈ EFVWBTQBTTBTQSFUBT
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
tDPMIFSFT EFTPQB EFBÎÞDBS Ingredientes da Calda

Bolo Mármore tMBUBEFQÐTTFHPFNDBMEB tDPQPT BNFSJDBOPT EFÈHVB
1PS'JMPNFOB1ÏDPSB t$FSFKBTFNDBMEBBHPTUP tDPQP BNFSJDBOP EFBÎÞDBS
t$IBOUJMMZBHPTUP QBSBEFDPSBS 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 VNBGPSNB SFEPOEBQBSB CPMP DPMPRVFB 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
SBTFNOFWFFBDSFTDFOUFPGFSNFOUPFN GFJUBS'BÎBEJTDPTTPCSFQBQFMNBOUFJHBF
QØ NFYFOEP DPN NPWJNFOUPT EF CBJYP
QBSB DJNB %FQPJT JODPSQPSF BT DMBSBT Ë
NBTTB NJTUVSFEFMJDBEBNFOUFFEJWJEBFN
QBSUFT"DSFTDFOUFPDIPDPMBUFFNVNB
MFWFPTQBSBBTTBSDPNBQPSUBEPGPSOPFO
USFBCFSUB DPMPDBOEPVNQSFHBEPSEFSPV
QBTOBQPOUBEPGPSOP QBSBRVFPTVTQJSP
OÍPNVSDIFEFQPJTEFGSJP3FTFSWF#BUBP
*Bolo Mesclado
EBTQBSUFT NFYBFSFTFSWF&NVNBGPSNB DSFNFEFMFJUFDPNPBÎÞDBSBUÏPCUFSQPO
VOUBEB F FOGBSJOIBEB BMUFSOF DBNBEBT 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
DIBOUJMMZFGSVUBTBHPTUPFMFWFËHFMBEFJSB Ingredientes da Massa
*Bolo Merengue de tFYÓDBSBT EFDIÈ EFGBSJOIBEF

USJHPQFOFJSBEB
Frutas com Chantilly Bolo Mesclado

* tDPMIFSFT EFTPQB EFGFSNFOUPFNQØ
tEFYÓDBSB EFDIÈ EFNBOUFJHB
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$PCFSUVSBQBSBTPSWFUFOPTTBCPSFT tMBUBEFMFJUFDPOEFOTBEP
t.BSHBSJOB QBSBVOUBS DIPDPMBUFFNPSBOHPBHPTUP t(PUBTEFFTTÐODJBEFCBVOJMIB
Ingredientes do Suspiro tSFDFJUBEFNBSTINBMMPXEFMFJUF
tDPQP BNFSJDBOP EFDMBSBT Preparo
tHEFBÎÞDBS Ingredientes do Marshmallow de Leite .JTUVSF B GBSJOIB F P GFSNFOUP #BUB B
tDPQP BNFSJDBOP EFMFJUFHFMBEP NBOUFJHBFBEJDJPOFPBÎÞDBSBPTQPVDPT
Demais Ingredientes tDPQP BNFSJDBOP EFBÎÞDBS CBUFOEPTFNQSF+VOUFPTPWPTVNBVN
tHEFDSFNFEFMFJUFGSFTDP tDPMIFS EFTPQB EFFNVMTJmDBOUF NJTUVSBOEPCFN"DSFTDFOUFPMFJUFBMUFS
63
BOLOS
OBEBNFOUF DPN B GBSJOIB F P GFSNFOUP FTGSJBS$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
POEBT #BUB B NBOUFJHB F BPT QPVDPT BUÏPCUFSVNDSFNFMJTP%JWJEBFTTFDSF
KVOUF P BÎÞDBS CBUFOEP CFN "DSFTDFOUF
BTHFNBT CBUFOEPEFQPJTEFDBEBBEJÎÍP
FKVOUFBFTTÐODJBEFCBVOJMIBFPMFJUFDPO
EFOTBEP#BUBCFN$PSUFPCPMPBPNFJP
NFOBNFUBEFFBVNBEBTQBSUFT NJTUVSF
EFMJDBEBNFOUFBTDMBSBTCBUJEBTFNOFWF
mSNFBDSFTDJEBTEPBÎÞDBS/BPVUSBNF
UBEF KVOUFPNJPMPEPCPMPFTGBSFMBEPF
*
Bolo Mousse
SFDIFJF F DVCSB DPN P DSFNF 4JSWB DPN
MJDPSPVWJOIPEPQPSUP1BSBBDPCFSUVSB
SFDIFJFPCPMP5BNQFPF DPNPDSFNF
SFTUBOUF DVCSBUPEPPCPMP FTQBMIBOEP de Banana
QPMWJMIFSBTQBTEFDIPDPMBUF DPNVNBFTQÈUVMB-FWFQBSBHFMBS 1PS$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 EFGBSJOIBEFUSJHP tYÓDBSB 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
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 EFBÎÞDBS tYÓDBSB EFDIÈ 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
P MFJUF DPOEFOTBEP F BEJDJPOF B HFMBUJ PVDFSFKBTFNDBMEBFTDPSSJEBT
OBIJESBUBEBFNCBOIPNBSJB CBUFOEP
CFN*ODPSQPSFPDIBOUJMMZFMFWFËHF *Bolo Natalino
MBEFJSB /B NPOUBHFN EP CPMP BMUFSOF
DBNBEBT EF NBTTB F SFDIFJP %FDPSF B
HPTUPFTJSWB
de Micro-ondas
*Bolo Negro
1PS'ÈCZP"SDBOKP 1PS3POBMEP3PTTJ
*Bolo Napolitano 3FOEJNFOUPQPSÎÜFT

3FOEJNFOUPQPSÎÜFT
Ingredientes
de Pêra Ingredientes da Massa tYÓDBSBT EFDIÈ EFBÎÞDBS
tPWPT tPWPTNÏEJPT
e Nozes tYÓDBSB EFDIÈ EFBÎÞDBS tDPMIFSFT EFTPQB EFNBSHBSJOB
1PS*WFUF'FJUPTB tEFYÓDBSB EFDIÈ EFNBOUFJHBTFN tYÓDBSB EFDIÈ EFGBSJOIBEFUSJHP
QBSB$VMJOÈSJB1BTTPB1BTTP TBMEFSSFUJEB tYÓDBSB EFDIÈ EFGBSJOIBEFTPKB
tYÓDBSB EFDIÈ EFGBSJOIBEFUSJHP tEFYÓDBSB EFDIÈ EFMFJUF
3FOEJNFOUPQPSÎÜFT tYÓDBSB EFDIÈ EFDIPDPMBUFFNQØ tDPMIFSFT EFTPQB EFDPDP
(SBVEFEJmDVMEBEFGÈDJM tDPMIFS EFTPCSFNFTB EFGFSNFOUP RVFJNBEPSBMBEP
5FNQPEFQSFQBSPIPSBFNJOVUPT FNQØ tDPMIFS EFTPQB EFDBOFMBFNQØ
tYÓDBSB EFDIÈ EFGSVUBT tDPMIFS EFTPQB EFDSBWPFNQØ
Ingredientes DSJTUBMJ[BEBTQJDBEBT tDPMIFS EFTPQB EFCJDBSCPOBUP
tHEFQÐSBTQFRVFOBTFmSNFT EFTØEJP
tDPMIFSFT EFTPQB EFTVDPEFMJNÍP Ingredientes do Recheio e da tDPMIFS EFTPQB EFGFSNFOUPFNQØ
tHEFGBSJOIBEFUSJHP Cobertura tDPMIFS EFTPQB EFFTTÐODJBEFCBVOJMIB
tQJUBEBEFTBM tHEFDPCFSUVSBEFDIPDPMBUFNFJP tHEFBNFJYBTQSFUBTQJDBEBT
tFDPMIFS EFDIÈ EFCJDBSCPOBUP BNBSHPQJDBEP tYÓDBSB EFDIÈ EFDBTUBOIBEF
EFTØEJP tYÓDBSB EFDIÈ EFNBOUFJHBTFNTBM DBKVNPÓEB
tDPMIFS EFDIÈ EFHFOHJCSFFNQØ FNUFNQFSBUVSBBNCJFOUF t.BSHBSJOBFGBSJOIBEFUSJHP QBSBVOUBS
tNMEFØMFPEFHJSBTTPM t'SVUBTDSJTUBMJ[BEBTPVDFSFKBTFN
tHEFBÎÞDBS DBMEB QBSBEFDPSBS Preparo
tPWP #BUBBTDMBSBTOBCBUFEFJSBFNQPOUPEF
tHFNB Preparo OFWFmSNF"DSFTDFOUFNFUBEFEPBÎÞDBS
tDPMIFS EFDIÈ EFSBTQBTFDBTDBT 6OUFDPNNBOUFJHBVNBGPSNBFSFTFSWF FCBUBBUÏPQPOUPEFTVTQJSP3FTFSWF
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
'PUP4IVUUFSTUPDL
Bolo Nutritivo
3FOEJNFOUPQPSÎÜFT
Ingredientes
tHEFNBOUFJHB
tPWPT
tYÓDBSB EFDIÈ EFGBSJOIBMÈDUFB
tYÓDBSB EFDIÈ EFBWFJBFNnPDPT
tCBOBOBTBNBTTBEBT
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
t.BSHBSJOBFGBSJOIBEFUSJHP QBSB tYÓDBSB EFDIÈ EFMFJUF
VOUBSFQPMWJMIBS
Preparo
tYÓDBSB EFDIÈ EFDPOIBRVF
tHEFDIPDPMBUFNFJPBNBSHPFN
HPUBTPVQJDBEP
tHEFNBSSPNHMBDÐDPSUBEP
*
Bolo Perfumado
EPS -FWF B NJTUVSB BP GPSOP FN GPSNB FNDVCJOIPT
de Limão
QBSB QVEJN VOUBEB F FOGBSJOIBEB FN 1PS&MNB#JBODIJOJ0SMBOEJ
GPSOPQSFBRVFDJEP%FJYFBNPSOBSFEF t.BSHBSJOBFGBSJOIBEFUSJHP QBSB
TFOGPSNF VOUBSFQPMWJMIBS 3FOEJNFOUPQPSÎÜFT
67
BOLOS
(SBVEFEJmDVMEBEFGÈDJM Ingredientes
5FNQPEFQSFQBSPIPSBFNJOVUPT tMBSBOKBTGVSBEBT Bolo Rápido
Ingredientes da Massa EFDPOGFJUFJSP de Chocolate
tPWPT tYÓDBSBT EFDIÈ EFGBSJOIBEFUSJHP 1PS.BSHBSJEB/VOFT#FOUP
tYÓDBSBT EFDIÈ EFGBSJOIBEFUSJHP tDPMIFS EFDIÈ EFGFSNFOUPFNQØ
tYÓDBSBT EFDIÈ EFBÎÞDBS tYÓDBSB EFDIÈ EFBÎÞDBS 3FOEJNFOUPQPSÎÜFT
tYÓDBSB EFDIÈ EFTVDPEF tHEFNBOUFJHBTFNTBM (SBVEFEJmDVMEBEFGÈDJM
MJNÍPBRVFDJEP tHFNBT 5FNQPEFQSFQBSPNJOVUPT
tDPMIFS EFTPQB EFGFSNFOUPFNQØ tBDPMIFSFT EFTPQB EFDSFNFEF
tHEFNBOUFJHBTFNTBMBNPMFDJEB MFJUFB[FEP Ingredientes da Massa
tHEFBNÐOEPBTTFNQFMFFQJDBEBT tPWPT
Ingredientes da Calda tYÓDBSB EFDIÈ EFMFJUF
tYÓDBSB EFDIÈ EFÈHVB Preparo tYÓDBSB EFDIÈ EFØMFP
tYÓDBSB EFDIÈ EFBÎÞDBS $PMPRVF BT MBSBOKBT FN VNB QBOFMB tDPMIFSFT EFTPQB EFNBSHBSJOB
tDBOFMBFNQBV DVCSBBT DPN ÈHVB F MFWF BP GPHP BUÏ tYÓDBSB EFDIÈ EFDIPDPMBUFFNQØ
GFSWFS $P[JOIF FN GPHP CSBOEP QPS tYÓDBSBT EFDIÈ EFBÎÞDBS
Ingredientes do Recheio DFSDBEFNJOVUPTPVBUÏDPNFÎBSFNB tYÓDBSBT EFDIÈ EFGBSJOIBEFUSJHP
BNBDJBS3FUJSFEPGPHP EFJYFBTFTGSJBS tDPMIFS EFTPQB EFGFSNFOUPFNQØ
e da Cobertura
DPSUFBTFNSPEFMBTFSFUJSFBTTFNFOUFT t.BSHBSJOBFGBSJOIBEFUSJHP QBSB
%JTTPMWBPBÎÞDBSEFDPOGFJUFJSPOBÈHVB VOUBSFQPMWJMIBS
TFNTBCPSFJODPMPS
tDPMIFSFT EFTPQB EFÈHVB EPDP[JNFOUPEBTMBSBOKBTFGFSWBBNJT
UVSBQPSDFSDBEFNJOVUPTPVBUÏPCUFS Ingredientes da Calda
VNBDBMEB$P[JOIFBTSPEFMBTEFMBSBOKB tYÓDBSB EFDIÈ EFMFJUF
OFTTBDBMEBQPSDFSDBEFNJOVUPTPV tYÓDBSB EFDIÈ EFBÎÞDBS
BUÏ B DBTDB mDBS NBDJB %FJYF FTGSJBS B tDPMIFSFT EFTPQB EFNBOUFJHB
DBMEB NJTUVSFBGBSJOIB PGFSNFOUPFP tYÓDBSB EFDIÈ EFDIPDPMBUFFNQØ
Preparo BÎÞDBSFJODPSQPSFBNBOUFJHBBUÏPCUFS
VNB QSFQBSBÎÍPFTGBSFMBEB+VOUFBTHF 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$QBSBBTTBS&ORVBOUPJTTP
NJOVUPT1BSBBDBMEB MFWFBPGPHPUPEPTPT QSFQBSFBDBMEB MFWBOEPUPEPTPTJOHSF
JOHSFEJFOUFTFEFJYFGFSWFSBUÏPCUFSPQPO EBT QPS DJNB FTDPSSFOEP P FYDFTTP EF
DBMEB1PMWJMIFBTBNÐOEPBTFMFWFPCPMP EJFOUFTBPGPHPQPSNJOVUPT%FQPJT
UPEFDBMEB'BÎBPSFDIFJP NJTUVSBOEPP EF BTTBEP F GSJP EFTFOGPSNF P CPMP F
MFJUFDPOEFOTBEPDPNMJNÍPFSFTFSWBOEP BPGPSOPQPSBMHVOTNJOVUPTQBSBTFDBS
BTSPEFMBTEFMBSBOKB4JSWBGSJP EFTQFKFBDBMEBQPSDJNB
#BUBPDSFNFEFMFJUFDPNPBÎÞDBSFBHF
MBUJOBEJMVÓEBBUÏPCUFSPQPOUPEFDIBOUJMMZ
"DSFTDFOUF FOUÍP BPTQPVDPT PDSFNFEF
MJNÍP6NFEFÎBPCPMPDPNBDBMEBFQSF
FODIBPPSJGÓDJPEBNBTTBDPNPSFDIFJP
DPCSJOEP UBNCÏN P CPMP DPN P SFDIFJP
'BÎBQJDPTQBSBEFDPSBS VTBOEPBTDPTUBT
EBDPMIFS FMFWFËHFMBEFJSBQPSIPSBT
*Bolo Polonês
1PS'ÈCZP"SDBOKP
'PUP4IVUUFSTUPDL
3FOEJNFOUPQPSÎÜFT
68
'PUP4IVUUFSTUPDL
Preparo
Bolo Real .JTUVSF CFN UPEPT PT JOHSFEJFOUFT
1PS.BSHBSJEB/VOFT#FOUP FYDFUP BT DMBSBT "DSFTDFOUF FOUÍP
BT DMBSBT F NJTUVSF CFN &N TFHVJEB
3FOEJNFOUPQFEBÎPT DPMPRVF B NJTUVSB FN VNB BTTBEFJSB
(SBVEFEJmDVMEBEFGÈDJM DPNGVSPDFOUSBMVOUBEBFBTTFPCPMP
5FNQPEFQSFQBSPNJOVUPT BUÏ RVF FTUFKB EPVSBEP QPS DFSDB EF
NJOVUPT
Ingredientes
tYÓDBSB EFDIÈ EFNBSHBSJOBTFNTBM
tPWPT
tNBÎÍSBMBEB
tDPMIFS EFDIÈ EFDBOFMBFNQØ
*Bolo Rocambole
tYÓDBSB EFDIÈ EFBNJEPEFNJMIP de Mousse de
t.BSHBSJOBFGBSJOIBEFUSJHP QBSB Limão com Ricota
VOUBSFQPMWJMIBS 1PS$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
tFOWFMPQFEFHFMBUJOBFNQØ tFYÓDBSBT EFDIÈ EFGBSJOIBEFUSJHP
*Bolo Rico Glaceado TFNTBCPSFJODPMPS

tHEFDIBOUJMMZ
tYÓDBSB EFDIÈ EFNFM
tNMTVDPEFMBSBOKB
tQJUBEBEFTBM
tCBOBOBTOBOJDBTQJDBEBTFNSPEFMBT
1PS*WFUF'FJUPTB t.BSHBSJOBFGBSJOIBEFUSJHP QBSB
$VMJOÈSJB1BTTPB1BTTP Ingredientes da Cobertura VOUBSFQPMWJMIBS
tNMEFDIBOUJMMZ
3FOEJNFOUPQPSÎÜFT tNMEFDIPDPMBUFBPMFJUF *OHSFEJFOUFTEB$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 $PMPRVF TPCSF B
tDPMIFSFT EFTPQB EFNFMBEP DPMPRVFPSPDBNCPMFFNVNQSBUPFEF NBTTB B DPCFSUVSB EF DBOFMB DPN UPEPT
tHFNBT DPSF DPN DPODIJOIBT GSJUBT DIBOUJMMZ F PTJOHSFEJFOUFTNJTUVSBEPT1PSmN MFWF
tDMBSBTFNOFWF DIPDPMBUFEFSSFUJEP PCPMPBPGPSOPBUÏRVFFTUFKBEPVSBEP
69
BOLOS
Bolo Simples
3FOEJNFOUPQPSÎÜFT
Ingredientes
tDPMIFS EFTPQB EFNBOUFJHB
tNMEFMFJUF
tPWPT
Preparo
EPS DPMPRVFBNBTTBFNBTTBEFJSBVOUBEB
FQPMWJMIBEBDPNGBSJOIBEFUSJHPFMFWFBP
GPSOPQSFBRVFDJEPB$QPSNJOV
UPT3FUJSFEPGPSOPFTJSWB%FTFOGPSNF
EFQPJTEFGSJPFEFDPSFBHPTUP
'PUP4IVUUFSTUPDL
*Bolo Supremo
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
t.BSHBSJOB QBSBVOUBS FBDPCFSUVSB
t'BSJOIBEFUSJHP QBSBQPMWJMIBS Ingredientes da Trufa de Café
t.PSBOHPTJOUFJSPT QBSBEFDPSBS tNMEFDSFNFEFMFJUF
Preparo tFOWFMPQFEFHFMBUJOBFNQØ
$PSUF B NBTTB EF QÍPEFMØ FN GBUJBT TFNTBCPSFJODPMPS
Preparo
RVBESBEBTDPNPBVYÓMJPEFVNDPSUBEPS tYÓDBSB EFDIÈ EFÈHVB
-FWFBPGPHPPMFJUFDPOEFOTBEP PDSFNF
EF MFJUF P BDIPDPMBUBEP F B GBSJOIB NF 3FTFSWF1BSUBQBSBBNPOUBHFNEPCPMP tYÓDBSB EFDIÈ EFMFJUF
YFOEP TFNQSF BUÏ FOHSPTTBS %FTMJHVF P CBUFOEPPDIBOUJMMZDPNPCFJKJOIPOBCBUF tDPMIFS EFTPQB EFNBSHBSJOB
GPHP FTQFSF FTGSJBS F NJTUVSF P DIBOUJMMZ EFJSBQPSNJOVUPT%FTMJHVFBCBUFEFJSB tHEFDIPDPMBUFBPMFJUF
/B NPOUBHFN BMUFSOF DBNBEBT EF CPMP BDSFTDFOUFPSFTUBOUFEPTJOHSFEJFOUFTFSF tHEFDIPDPMBUFNFJPBNBSHP
DBMEB F SFDIFJP UFSNJOBOEP QFMB DBNBEB TFSWF&NTFHVJEB EJWJEBBTGBUJBTDPSUBEBT tDPMIFS EFTPQB EFBSPNBQBSBDIP
EFCPMP%FDPSFDPNDIBOUJMMZFNPSBOHPT FNQBSUFT SFDIFJFFEFDPSFDPNDIBOUJMMZ DPMBUFTBCPSDBGÏ
JOUFJSPTFMFWFQBSBHFMBSQPSIPSBT GBUJBTEFBCBDBYJ QÐTTFHPFDFSFKBT Ingredientes da Cobertura
70
tMJUSPEFDIBOUJMMZ tDPMIFS EFTPQB EFSVN NFOUF 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
HFNBT DPN P BÎÞDBS BUÏ mDBS CFN DSF DPNPBÎÞDBSFPØMFPBUÏRVFmRVFDMB
NPTPF EFQPJT BEJDJPOFBNBSHBSJOBFP
FNVMTJmDBOUFQBSBCPMP3FEV[BBWFMPDJ
EBEF EB CBUFEFJSB F BDSFTDFOUF B GBSJOIB
F P MFJUF BMUFSOBEBNFOUF %FQPJT NJTUV
SB$PMPRVFBTCBOBOBT BDBOFMBF FN
TFHVJEB B GBSJOIB EF SPTDB F DPOUJOVF
CBUFOEP"DSFTDFOUFPTBMFPGFSNFOUP
F QPS ÞMUJNP BT DMBSBT FN OFWF -FWF
*Bolo-Pudim
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
UFNQFSBUVSBBNCJFOUF
* *Brownie Exclusivo 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 EFGBSJOIBEFUSJHP tYÓDBSB 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
t.BSHBSJOB QBSBVOUBS DJPOFPBÎÞDBSFBNFUBEFEBGBSJOIBEF
t'BSJOIBEFUSJHP QBSBQPMWJMIBS USJHP%FTQFKFBNJTUVSBFNVNSFDJQJFO
*Bolo Rico Glaceado t"ÎÞDBSEFDPOGFJUFJSP QBSBQPMWJMIBS
Preparo
#BUBOBCBUFEFJSBPBÎÞDBS BTHFNBTF
UF F BDSFTDFOUF P SFTUBOUF EB GBSJOIB EF
USJHP BNBTTBOEPDPNBTNÍPTBUÏPCUFS
VNB NBTTB MJTB 3FTFSWFB QBSB EFTDBO
TBSQPSNJOVUPT&OUÍP BCSBBNBTTB
1PS*WFUF'FJUPTB PØMFP BUÏGPSNBSVNDSFNF3FTFSWF FNGPSNBUPSFUBOHVMBS BQMJRVFBNBSHB
$VMJOÈSJB1BTTPB1BTTP 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
TFNDBSPÎP
tYÓDBSB EFDIÈ EFBNFJYB
TFDBQJDBEB
tYÓDBSB EFDIÈ EFMFJUFEFTPKB
tDPMIFSFT EFTPQB EFNFMBEP
*Mil-folhas de
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
tPWP
*Bolo Inglês tYÓDBSB EFDIÈ EFÈHVBNPSOB


tDPMIFS EFTPQB EFBÎÞDBS
tHEFGBSJOIBEFUSJHP
tHEFNBSHBSJOBQBSBGPMIBEPT
com Passas
1PS.BSHBSJEB/VOFT#FOUP Ingredientes do Creme
3FOEJNFOUPQPSÎÜFT tHFNBT
(SBVEFEJmDVMEBEFGÈDJM tDPMIFSFT EFTPQB EFBNJEPEFNJMIP
5FNQPEFQSFQBSPIPSBFNJOVUPT tMJUSPEFMFJUF
72
SJOBQBSBGPMIBEPT EPCSFBFNUSÐTQBS tYÓDBSB EFDIÈ EFGBSJOIBEFTPKB

UFT F SFQJUB P QSPDFTTP NBJT USÐT WF[FT Bolo de Chocolate 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 $PMPRVF
P MFJUF -FWF B NJTUVSB BP GPHP NÏEJP tDPMIFS EFTPQB DIFJBEFNBOUFJHB B NJTUVSB FN VNB GPSNB DPN PSJG ÓDJP
NFYFOEPTFNQSFBUÏFOHSPTTBS%FTMJHVF tYÓDBSBT EFDIÈ EFBÎÞDBS DFOUSBM EF DN EF EJÉNFUSP VOUBEB
PGPHPFBDSFTDFOUFPDSFNFEFMFJUFFB tHFNBT DPNNBSHBSJOBFQPMWJMIBEBDPNBÎÞDBS
FTTÐODJB EF NPSBOHP %FJYF P QSFQBSP tDMBSBTFNOFWF F DBOFMB FN QØ -FWF B NBTTB BP GPSOP
FTGSJBS .POUBHFN o &N VN QSBUP BM tYÓDBSB EFDIÈ EFGBSJOIBEFUSJHP QSFBRVFDJEPQPSNJOVUPT
UFSOFDBNBEBTEFNBTTB EFDSFNFFEF tYÓDBSB EFDIÈ EFDIPDPMBUFFNQØ
NPSBOHPT TFOEPBÞMUJNBEFNBTTB1PS tYÓDBSB EFDIÈ EFGBSJOIB
mN EFDPSF P EPDF DPN P DIBOUJMJ F PT EFTPKBUPTUBEB
NPSBOHPT4JSWBPHFMBEP tYÓDBSB EFDIÈ EFMFJUF
t&TTÐODJBEFCBVOJMIBBHPTUP
*Bolo de
tHEFDIPDPMBUFBPMFJUF Laranja
tHEFDSFNFEFMFJUF 1PS(FHF'SBODP
t$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
teiro
*Bolo de Banana 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
3FOEJNFOUPQPSÎÜFT
de Chocolate (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 EFGBSJOIBEFUSJHP 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
TFNQSF#BUBPDSFNFEFMFJUFOBCBUFEFJ tDPMIFS EFTPQB EFMJDPSEFDVSBÎBV
Bolo Folhado ao SB BUÏ P QPOUP EF DIBOUJMMZ F BDSFTDFOUF
Ë NJTUVSB BOUFSJPS %FJYF FTGSJBS KVOUF P Demais Ingredientes
Creme de Café SVN NFYB CFN F SFTFSWF 1BSB B DBMEB tSFDFJUBEF.BTTB'PMIBEB7
1PS3PTF"SUFF$SJBÎÜFT NJTUVSF UPEPT PT JOHSFEJFOUFT F VNFEF
ÎB P CPMP 3FTFSWF #BUB PT JOHSFEJFOUFT Preparo
3FOEJNFOUPQPSÎÜFT EBDPCFSUVSBOBCBUFEFJSBBUÏPQPOUPEF 1BSB GB[FS P QÍPEFMØ OFHSP DPMPRVF
(SBVEFEJmDVMEBEFNÏEJP DIBOUJMMZ 1BSUB QBSB B NPOUBHFN DPMP PT PWPT F P BÎÞDBS OB CBUFEFJSB F CBUB
5FNQPEFQSFQBSPIPSBT DBOEP FN VNB CBOEFKB NFUBEF EP CPMP BUÏRVFEPCSFEFWPMVNF"DSFTDFOUFB
VNFEFDJEP %FTQFKF P SFDIFJP F BMUFS GBSJOIB PBNJEPEFNJMIPFPGFSNFOUP
Ingredientes do Bolo de Café OFDBNBEBTEFNBTTBGPMIBEBFSFDIFJP QFOFJSBEPT BMUFSOBOEP DPN B ÈHVB BUÏ
tPWPT 'JOBMJ[FDPNBÞMUJNBNFUBEFEPCPMPF P mOBM EPT JOHSFEJFOUFT +VOUF P DIP
tYÓDBSBT EFDIÈ EFGBSJOIBEFUSJHP DVCSBPDPNDIBOUJMMZ EFDPSBOEPPDPN DPMBUF QPS ÞMUJNP F CBUB NBOVBMNFOUF
tYÓDBSBT EFDIÈ EFBÎÞDBS HSÍPTEFDBGÏ &NTFHVJEB VOUFVNBGPSNBSFUBOHVMBS
tYÓDBSB EFDIÈ EFDBGÏQSPOUP RVFO EFTQFKFBNBTTBFMFWFBPGPSOPËUFNQF
UFFTFNBÎÞDBS SBUVSBEF¡$QPSNJOVUPT3FQJUB
tDPMIFSFT EFTPQB EFØMFP
t.BSHBSJOBFGBSJOIBEFUSJHP QBSBVOUBS
*Bolo Folhado PQSPDFEJNFOUPDPNPTJOHSFEJFOUFTEP
QÍPEFMØCSBODP 1BSB B DBMEB BRVFÎB
P MFJUF DPMPRVF B CBSSB EF DIPDPMBUF F
PMJDPSEFDVSBÎBV.FYBBUÏEFSSFUFSP
Ingredientes do Recheio DIPDPMBUF 3FUJSF F SFTFSWF &TGBSFMF PT
tNMEFDBGÏGPSUF Austríaco 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
tHEFDSFNFEFMFJUF tYÓDBSBT EFDIÈ EFDIPDPMBUFFN
Demais Ingredientes
tSFDFJUBEF.BTTB'PMIBEB**
QØTPMÞWFM
tFDPQP BNFSJDBOP EFÈHVBGFSWFOUF
tQJUBEBEFTBM
*Bolo Folhado
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 EFBÎÞDBS 3FOEJNFOUPQPSÎÜFT
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
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
1BSBPSFDIFJP EFSSFUBPDIPDPMBUFFN 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
EFUSJHP
Crocante de Nozes tHEFNBSHBSJOBQBSBGPMIBS Chocolate Crocante
1PS*WFUF'FJUPTB QBSB&TDPMBEF tEFYÓDBSB EFDIÈ EFÈHVB 1PS%BOJFMB3BNPT
$VMJOÈSJB1BTTPB1BTTP tDPMIFS EFDIÈ EFWJOBHSF
3FOEJNFOUPQPSÎÜFT
3FOEJNFOUPQPSÎÜFT Ingredientes do Pão-de-Ló (SBVEFEJmDVMEBEFGÈDJM
(SBVEFEJmDVMEBEFGÈDJM para Bolo Folhado 5FNQPEFQSFQBSPIPSBT
5FNQPEFQSFQBSPIPSBTFNJOVUPT tDMBSBTFNOFWF
tHFNBT Ingredientes da Massa
Ingredientes do Recheio tDPMIFSFT EFTPQB EFBÎÞDBS tMBUBEFMFJUFDPOEFOTBEP
tHEFDIPDPMBUFNFJPBNBSHP tDPMIFSFT EFDIÈ EFFTTÐODJB tYÓDBSB EFDIÈ EFDSFNFEFMFJUF
tNMEFMFJUF EFCBVOJMIB tPWPT
tDPMIFS EFTPQB EFNBSHBSJOB tDPMIFSFT EFTPQB EFGBSJOIBEFUSJHP tYÓDBSB EFDIÈ EFGBSJOIBEFUSJHP
tDPMIFS EFTPQB EFDSFNFEFMFJUF tDPMIFS EFDIÈ EFGFSNFOUPFNQØ tFYÓDBSB EFDIÈ EFDIPDPMBUFFNQØ
TFNTPSP t.BSHBSJOB QBSBVOUBS t.BSHBSJOB QBSBVOUBS
tDPMIFSFT EFTPQB EFBNJEPEFNJMIP Ingredientes do Recheio Ingredientes do Recheio de Chantilly
tBCBDBYJQFRVFOPCBUJEPOPMJRVJ tNMEFDIBOUJMMZ
Ingredientes do Crocante EJGJDBEPS tDPMIFS EFTPQB EFFTTÐODJB
tHEFBÎÞDBS tYÓDBSBT EFDIÈ EFBÎÞDBS EFDIPDPMBUF
tHEFOP[FT t$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
DPNPSFDIFJPFNUPEBBWPMUB'JOBMJ[F UFBFNQFEBÎPTFMFWFBQBSBBTTBSFN
DPNQFEBÎPTEFDSPDBOUFFOP[FT GPSOP RVFOUF 1BSB GB[FS P QÍPEFMØ
CBUBBTDMBSBTFNOFWFDPNBTHFNBT
"DSFTDFOUF P BÎÞDBS F B FTTÐODJB F
CBUB NBJT VN QPVDP %FTMJHVF B CB
*Bolo Folhado
*Bolo Folhado UFEFJSB BDSFTDFOUF B GBSJOIB EF USJHP
F P GFSNFOUP NJTUVSBOEP EFMJDBEB
NFOUF %FTQFKF FN BTTBEFJSB VOUBEB
VOUBEBFFOGBSJOIBEBFBTTFFNGPSOP
de Creme e Nozes
NÏEJP 1BSB P SFDIFJP MFWF PT QSJ 3FOEJNFOUPQPSÎÜFT

de Abacaxi NFJSPT JOHSFEJFOUFT BP GPHP BUÏ RVF (SBVEFEJmDVMEBEFGÈDJM
1PS.BSJB$BSOFMØ[ DP[JOIFN %FJYF FTGSJBS F BEJDJPOF P 5FNQPEFQSFQBSPIPSBT
&TDPMB"OHBUVSBNB DIBOUJMMZ FOWPMWFOEPP CFN 1BSUB
QBSB B NPOUBHFN EJWJEJOEP B NBTTB Ingredientes do Recheio
3FOEJNFOUPQPSÎÜFT GPMIBEB BP NFJP "MUFSOF DBNBEBT EF tMBUBTEFMFJUFDPOEFOTBEP
(SBVEFEJmDVMEBEFGÈDJM NBTTB SFDIFJP F QÍPEFMØ %FDPSF B tMBUBEFDSFNFEFMFJUFTFNTPSP
5FNQPEFQSFQBSPIPSBT HPTUPFTJSWB tHEFOP[FTUSJUVSBEBT
77
BOLOS
Ingredientes da Cobertura t&TTÐODJBEFBCBDBYJBHPTUP %FTQFKF NFUBEF EP SFDIFJP P EJTDP EF
tHEFDIPDPMBUFCSBODP t3VNBHPTUP NBTTB PSFTUBOUFEPSFDIFJP PVUSBQBSUF
tHEFDSFNFEFMFJUF EPCPMPFEFJYFOBHFMBEFJSB DPCFSUPDPN
tDPMIFS EFDIÈ EFFTTÐODJBEFOP[FT Demais Ingredientes QBQFMBMVNÓOJP QPS QFMPNFOPT IPSBT
t3BTQBTEFDIPDPMBUF QBSBEFDPSBS t.BOUFJHBFGBSJOIBEFUSJHP QBSBVOUBS %FTFOGPSNFFEFDPSFDPNPBÎÞDBS
FFOGBSJOIBS
Demais Ingredientes tEJTDPEF.BTTB'PMIBEB***
Preparo
1BSBPSFDIFJP DP[JOIFPMFJUFDPOEFOTB
t$IBOUJMMZ DPCFSUVSB
Preparo
*Bolo Folhado de
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
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
tPWPT
tYÓDBSB EFDIÈ EFTVDPEFBCBDBYJ
t(PUBTEFFTTÐODJBEFCBVOJMIBBHPTUP
tMBUBEFDSFNFEFMFJUF
tYÓDBSBT EFDIÈ EFDPDPFNnPDPT
tBCBDBYJTDP[JEPTDPNDPMIFSFT EF
TPQB EFBÎÞDBS
tFOWFMPQFEFHFMBUJOBFNQØTFNTBCPS
IJESBUBEBFNDPMIFSFT EFTPQB EFÈHVB
tNMEFDIBOUJMMZ
'PUP4IVUUFSTUPDL
tYÓDBSBT EFDIÈ EFÈHVB
tYÓDBSB EFDIÈ EFDBTDBEFBCBDBYJ
78
tYÓDBSBT EFDIÈ EFBNFJYBTFN Ingredientes do Recheio Ingredientes da Massa

DBMEBQJDBEBT tMJUSPEFMFJUF tDPMIFS EFTPQB DIFJBEFNBOUFJHB
tNMEFDSFNFEFMFJUFGSFTDP tHFNBTQFOFJSBEBT tYÓDBSBT EFDIÈ EFBÎÞDBS
tDPMIFSFT EFTPQB EFNBOUFJHB tPWPT
Ingredientes da Cobertura tDPMIFSFT EFTPQB EFBNJEPEFNJMIP tYÓDBSBT EFDIÈ EFGBSJOIBEFUSJHP
tYÓDBSBT EFDIÈ EFBÎÞDBS tDPMIFS EFTPCSFNFTB EFFTTÐODJB tYÓDBSB EFDIÈ EFMFJUF
tYÓDBSB EFDIÈ EFÈHVBHFMBEB EFNPSBOHP tDPMIFS EFTPQB EFGFSNFOUPFNQØ
tHEFDIPDPMBUFBPMFJUF tHEFNPSBOHPTQJDBEPT t(PUBTEFFTTÐODJBEFCBVOJMIB
tDPMIFS EFTPQB EFFNVMTJmDBOUF FNMÉNJOBT Ingredientes do Recheio
tDPMIFS EFTPQB EFHMVDPTFEFNJMIP tDBJYJOIBTEFHFMBUJOBFNQØ
tDPMIFS EFTPQB EFQØQBSBTPSWFUF Ingredientes do Suspiro TBCPSNPSBOHP
TBCPSOBUB tDMBSBT tNMEFÈHVBRVFOUF
tDPMIFSFT EFTPQB EFBÎÞDBS tYÓDBSBT EFDIÈ EFNPSBOHPT QBSB
Demais Ingredientes CBUFSF DPNNPSBOHPTQJDBEPT
tNMEFMJDPSEFDIPDPMBUFPVDBDBV Ingredientes da Geleia de Morango tNMEFDIBOUJMMZ
QBSBVNFEFDFS tLHEFNPSBOHP
tSFDFJUBEF.BTTB'PMIBEB** tHEFBÎÞDBS Ingredientes da Calda
tDPMIFS EFTPQB EFTVDPEFMJNÍP tDBJYJOIBEFNPSBOHPT H
Preparo tYÓDBSB EFDIÈ 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
DPN DIBOUJMMZ 1PS mN EFDPSFP DPN FOEVSFDFS 1BSB B DBMEB MBWF F DPSUF
*Bolo Folhado de NPSBOHPTFHFMFJB PT NPSBOHPT DPMPRVFPT FN VN QPUF

DPNPBÎÞDBSFEFJYFQPSNJOVUPT
&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$VMJOÈSJB1BTTPB1BTTP 1PS3POBMEP3PTTJ
CPMPFEFJYFOBHFMBEFJSB DPCFSUPDPN
3FOEJNFOUPQPSÎÜFT 3FOEJNFOUPQPSÎÜFT QBQFMBMVNÓOJP QPS QFMPNFOPT IP
(SBVEFEJmDVMEBEFNÏEJP (SBVEFEJmDVMEBEFGÈDJM SBT%FTFOGPSNFPCPMPFEFDPSFPDPN
5FNQPEFQSFQBSPIPSBTFNJOVUPT 5FNQPEFQSFQBSPIPSBFNJOVUPT PDIBOUJMMZFPTNPSBOHPTBHPTUP
79
BOLOS
DPN B DBMEB EF DFSFKB FN VNB CBOEFKB 5FNQPEFQSFQBSPIPSBFNJOVUPT
Bolo Folhado %FTQFKF P SFDIFJP F BMUFSOF DBNBEBT EF
NBTTB GPMIBEB F SFDIFJP 'JOBMJ[F DPN B Ingredientes
de Soja e Queijo PVUSBQBSUFEPCPMPFDVCSBPDPNBNB tSFDFJUBEF.BTTB'PMIBEB*7
Cremoso SJBNPMFFPDPDPSBMBEP tHEFDIPDPMBUFCSBODP
1PS3PTF"SUFF$SJBÎÜFT tDPMIFS EFTPQB EFDPOIBRVF
3FOEJNFOUPQPSÎÜFT
5FNQPEFQSFQBSPIPSBTFNJOVUPT
*Bolo Folhado tDPMIFS EFTPQB EFNBOUFJHB
t$IPDPMBUFHSBOVMBEPCSBODPBHPTUP
t$IBOUJMMZBHPTUP QBSBDPCFSUVSB
Preparo
Ingredientes da Massa do Bolo de Soja de Flocos 1BSBGB[FSPSFDIFJP MFWFUPEPTPTJOHSF
tHEFNBOUFJHB 1PS3PTF"SUFF$SJBÎÜFT EJFOUFTBPGPHPFNCBOIPNBSJB NJTUV
tFYÓDBSBT EFDIÈ EFTPKBUPSSBEB SBOEPNVJUPCFN3FUJSFEPGPHPFBHVBS
FNPÓEB 3FOEJNFOUPQPSÎÜFT EFFTGSJBS&NTFHVJEB DPMPRVFBNBTTB
tFYÓDBSBT EFDIÈ EFBÎÞDBSNBTDBWP (SBVEFEJmDVMEBEFGÈDJM GPMIBEBFNVNBGPSNBRVBESBEB FTQBMIF
tYÓDBSB EFDIÈ EFMFJUFEFTPKB 5FNQPEFQSFQBSPIPSBT PSFDIFJP DPMPRVFNBJTVNBDBNBEBEF
tPWPT NBTTBFWÈJOUFSDBMBOEPBTDBNBEBTBUÏ
tFYÓDBSB EFDIÈ EFGBSJOIBEF Ingredientes do Recheio PmOBMEPTJOHSFEJFOUFT1PSmN DVCSBP
USJHPJOUFHSBM tNMEFDSFNFEFMFJUFGSFTDP CPMP DPN DIBOUJMMZ F QPMWJMIF DIPDPMBUF
tDPMIFS EFTPQB EFGFSNFOUP tHEFDIPDPMBUFBPMFJUF HSBOVMBEPCSBODP
CJPMØHJDPTFDP QJDBEPHSPTTFJSBNFOUF
t.BOUFJHBFGBSJOIBEFUSJHP QBSBVOUBS
tHEFHFMFJBTBCPSBNPSB
tHEFDSFBNDIFFTF
tDPQP UJQPSFRVFJKÍP EFMFJUFEFDPDP
tDPQP UJQPSFRVFJKÍP EFBÎÞDBS
tDPMIFS EFTPQB EFFNVMTJmDBOUF
*Bolo Folhado
tNMEFDSFNFEFMFJUFGSFTDP t$PSBOUFBMJNFOUÓDJPBHPTUP
tDPMIFSFT EFTPQB EFBÎÞDBS t3BTQBTEFDIPDPMBUF QBSBEFDPSBS dos Deuses
tHEFHFMBUJOBFNQØTFNTBCPSF 1PS*WFUF'FJUPTB QBSB&TDPMB
incolor Demais Ingredientes EF$VMJOÈSJB1BTTPB1BTTP
Demais Ingredientes 3FOEJNFOUPQPSÎÜFT
t$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
tDPMIFSFT EFTPQB EFQBTUBEFBWFMÍ
BTDMBSBTFNOFWFFNJTUVSFCFN-FWFBP
GPSOPQSFBRVFDJEPFNGPSNBVOUBEBFFO
GBSJOIBEBQPSNJOVUPT PVBUÏRVFFTUF
KBUPUBMNFOUFBTTBEP1BTTFQBSBPSFDIFJP
*Bolo Folhado tDPMIFS EFTPQB EFDBGÏFNQØTPMÞWFM
tHEFDIBOUJMMZ QBSBEFDPSBS
NJTUVSBOEPPRVFJKPDPNPDSFNFEFMFJUF
Demais Ingredientes
B HFMFJB P BÎÞDBS F B HFMBUJOB EJTTPMWJEB
FN CBOIPNBSJB #BUB OB CBUFEFJSB BUÏ
dos Anjos 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 RVFBNBTTBmRVFVOJGPSNF-FWFËHF

YFFTGSJBS BEJDJPOFBTCFCJDBTFBFTTÐODJB MBEFJSB QPS NJOVUPT .JTUVSF P SFT Bolo Folhado
FSFTFSWF1BSUBQBSBBNPOUBHFNEPCPMP UBOUFEPTJOHSFEJFOUFTFEJWJEBBNBTTB
EFTQFKBOEPBNBTTBGPMIBEBFNVNBGPS 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
NBT F CBUB NBJT VN QPVDP %FTMJHVF B tDPMIFS EFTPQB EFDPOIBRVF
de Creme 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 EFDIÈ EF
FTTÐODJBEFCBVOJMIB
tNMEFMFJUF
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
FNQPOUPEFDIBOUJMMZ "DSFTDFOUFOPMJRVJEJmDBEPSUPEPTPTJO
Bolo de Mousse Ingredientes da Calda HSFEJFOUFT FYDFUPPDIBOUJMMZ#BUBCFN
FNJTUVSFPDIBOUJMMZ%FJYFOBHFMBEFJ
de Limão tDPQP BNFSJDBOP EFBÎÞDBS
tDPQPT BNFSJDBOPT EFÈHVB 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
tDPMIFS EFTPQB EFGFSNFOUPFNQØ 1BSBBNBTTB CBUBBTHFNBTDPNPBÎÞ
tMBUBEFDSFNFEFMFJUF
DBSFDPMIFSFT EFTPQB EFTVDPEFMJ
NÍP +VOUF YÓDBSB EF DIÈ EF ÈHVB
DPNBYÓDBSB EFDIÈ EFTVDPEFMJ
NÍPFBMUFSOFOBNJTUVSBEBTHFNBTKVO
*Bolo Folhado
tFOWFMPQFEFHFMBUJOBFNQØTFN UPDPNBGBSJOIB1PSÞMUJNP JODPSQPSF
TBCPSFJODPMPS BTDMBSBTFNOFWFKVOUPDPNPGFSNFOUP Sedução
tEFYÓDBSB EFDIÈ EFÈHVB FNQØ3FTFSWF1BSBPSFDIFJP IJESBUF 1PS*WFUF'FJUPTB
tMBUB NFTNBNFEJEB EFTVDPEFMJNÍP BHFMBUJOBFNYÓDBSB EFDIÈ EFÈHVB
tNMEFDSFNFEFMFJUFGSFTDPCBUJEP FMFWFBPNJDSPPOEBTQPSTFHVOEPT 3FOEJNFOUPQPSÎÜFT
82
(SBVEFEJmDVMEBEFGÈDJM tDPMIFSFT EFTPQB EFNFM CPMP BMUFSOBOEPDBNBEBTEFNBTTBFSF

5FNQPEFQSFQBSPIPSBT tDPMIFS EFTPQB EFNBSHBSJOB DIFJP$VCSBPCPMPDPNPDIBOUJMMZ mOB
tDPMIFSFT EFTPQB EFSVN MJ[FDPNVNBDBNBEBEFNBTTBFEFDPSF
Ingredientes do Recheio tDPMIFS EFDBGÏ EFFTTÐODJBEFDBGÏ DPNPDIPDPMBUFCSBODPFNSBTQBT
tMJUSPEFMFJUF
tMBUBEFDSFNFEFMFJUF
Demais Ingredientes
tSFDFJUBEF.BTTB'PMIBEB*
t(SÍPTEFDBGÏBHPTUP QBSBEFDPSBS
t3BTQBTEFDIPDPMBUFBHPTUP
*
Bolo Folhado
tHFNBTQFOFJSBEBT
Preparo
'BÎBPSFDIFJP NJTUVSBOEPUPEPTPTJOHSF Mesclado de
EJFOUFT FYDFUPPDSFNFEFMFJUF%FJYFDP[J
OIBSQPSNJOVUPT"DSFTDFOUFPDSFNFEF
Chocolate
1PS*WFUF'FJUPTB QBSB&TDPMBEF
tHEFDIPDPMBUFNFJPBNBSHP MFJUF NJTUVSFCFNFSFTFSWF.JTUVSFUPEPT
tMBUBEFDSFNFEFMFJUF PT JOHSFEJFOUFT EB USVGB FN CBOIPNBSJB
tDPMIFS EFTPQB EFMJDPSEFDBDBV BUÏEFSSFUFSFN-FWFQBSBHFMBSQPSIP
3FOEJNFOUPQPSÎÜFT
SBT .POUF P CPMP JOUFSDBMBOEP DBNBEBT
Demais Ingredientes EFNBTTBGPMIBEB SFDIFJPFUSVGB$VCSBP
5FNQPEFQSFQBSPIPSBT
tSFDFJUBEF.BTTB'PMIBEB7 CPMPDPNPDSFNFEFUSVGBFEFDPSFPDPN
SBTQBTEFDIPDPMBUFFHSÍPTEFDBGÏ Ingredientes do Recheio
Preparo tHEFDIPDPMBUFNFJPBNBSHP
1BSB P SFDIFJP NJTUVSF UPEPT PT JOHSF
EJFOUFTFNVNBQBOFMBFNFYBTFNQBSBS
2VBOEPMFWBOUBSGFSWVSB EFJYFQPSNBJT
NJOVUPTFEFTMJHVFPGPHP3FUJSFFFTQF
SFFTGSJBS'BÎBBDPCFSUVSB MFWBOEPPTJO
*Bolo Folhado tMBUBEFDSFNFEFMFJUFTFNTPSP
tDPMIFS EFTPQB EFMJDPSEFBCSJDPU
tDPMIFSFT EFTPQB EFMJDPSEFBNBSVMB
Ingredientes do Marshmallow
tDMBSBTFNOFWF
HSFEJFOUFTFNCBOIPNBSJBBUÏPCUFSVN
DSFNFMJTPFCSJMIBOUF1BSUBQBSBBNPO de Cereja tYÓDBSBT EFDIÈ EFBÎÞDBS
UBHFN DPMPDBOEPBNBTTBF FNTFHVJEB 1PS3PTF"SUFF$SJBÎÜFT
Ingredientes da Calda de Chocolate
PSFDIFJP$PMPRVFNBJTVNBDBNBEBEF tDPMIFS EFTPQB EFBÎÞDBS
NBTTBFmOBMJ[FDPNBDPCFSUVSB 3FOEJNFOUPQPSÎÜFT
tHEFNBOUFJHB
tDPMIFS EFTPQB EFMFJUF
5FNQPEFQSFQBSPIPSBT
*Bolo Folhado
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 $PN BT DPTUBT EF VNB DPMIFS QBTTF P
tEFYÓDBSB EFDIÈ EFDBGÏFN #BUBUPEPTPTJOHSFEJFOUFTEBDPCFSUVSB NBSTINBMMPXQPSUPEPPCPMP%FTQFKFB
QØTPMÞWFM OBCBUFEFJSBFMFWFËHFMBEFJSB.POUFP DBMEBQPSDJNBFTJSWB
83
BOLOS
RECEITAS BASE
Ingredientes
Calda Básica tPWPT Massa de Pão-de-
para Bolo 1 tHEFBÎÞDBS -Ló de Chocolate
1PS&MBJOF1JHJOJ tHEFGBSJOIBEFUSJHP 1PS$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
Preparo
'FSWB UPEPT PT JOHSFEJFOUFT QPS NJ Massa Básica Preparo
OVUPT F DPF &TQFSF FTGSJBS F FNQSFHVF #BUB BT DMBSBT FN OFWF F BDSFTDFOUF BT
"DBMEBUFNWBMJEBEFEFNÐT de Pão-de-Ló 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
RVFDJEP B ¡$ QPS B NJOVUPT
para Bolo 2 Ingredientes %FTFOGPSNFEFQPJTEFGSJPFTJSWB
1PS$P[JOIB&ODBOUBEB tPWPT
*
3FOEJNFOUPQPSÎÜFT tYÓDBSBT EFDIÈ EFGBSJOIBEFUSJHP
(SBVEFEJmDVMEBEFGÈDJM tYÓDBSB EFDIÈ EFÈHVBRVFOUF
5FNQPEFQSFQBSPIPSBT tDPMIFS EFTPQB EFGFSNFOUPFNQØ Massa de Pão-de-
Ingredientes t'BSJOIBEFUSJHP QBSBVOUBS -Ló de Morango
tMBUBEFDSFNFEFMFJUFDPNTPSP Preparo 1PS$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
tNMEFÈHVB
*Massa de
UBEBFQPMWJMIBEBDPNGBSJOIBEFUSJHPF
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
QPOUBT EB NBTTB GPSNBOEP VN QBDPUF Ingredientes

Massa Folhada 1 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 EFNBSHBSJOB
QBSBGPMIBS
*
Massa Folhada 3
Preparo
$PMPRVFBGBSJOIBQFOFJSBEBTPCSFBVNB
TVQFSG ÓDJF F BCSB VN CVSBDP OP NFJP
tPWPT 1PS3POBMEP3PTTJ +VOUFBNBSHBSJOB PTBM PBÎÞDBS PPWPF
tYÓDBSB EFDIÈ EFÈHVB BÈHVBFWÈNJTUVSBOEPDPNBQPOUBEPT
Rendimento: 1 bolo EFEPTBUÏRVFmRVFIPNPHÐOFB+VOUFP
Preparo (SBVEFEJmDVMEBEFGÈDJM SFTUBOUFEBÈHVBFTPWFBNBTTBQPSNJ
'BÎBBNBTTBGPMIBEB NJTUVSBOEPYÓDBSB 5FNQPEFQSFQBSPIPSBT OVUPT PVBUÏRVFFTUFKBMJTB%FJYFBEFT
EFDIÈ EFGBSJOIBEFUSJHP BNBSHBSJOB DBOTBSQPSNJOVUPT DPCFSUBDPNVN
QBSBGPMIBS3FTFSWFBDSFTDFOUFPTEFNBJT Ingredientes QBOPÞNJEP%FQPJT BCSBBNBTTBTPCSF
JOHSFEJFOUFTTFQBSBEBNFOUF NJTUVSFUVEP tLHEFGBSJOIBEFUSJHP B NFTB FOGBSJOIBEB BQMJRVF B NBOUFJHB
FBEJDJPOFBQBTUBEFHPSEVSB EPCSBOEPB tPWP QBSBGPMIBSFGBÎBEPCSBTFNQBSUFT
NBTTBWF[FT-FWFËHFMBEFJSBQPSDFSDB tHEFNBSHBSJOB
*
EF NJOVUPT 3FUJSF EB HFMBEFJSB BCSB tDPMIFS EFTPQB EFWJOBHSF
DPNVNSPMPFGBÎBDBNBEBTEF DNEF tFEFYÓDBSB EFDIÈ EFÈHVB
FTQFTTVSB'VSFBNBTTBDPNVNHBSGPF tDPMIFS EFDIÈ EFTBM
MFWFB QBSB BTTBS FN HSFMIBT GVSBEBT BUÏ tHEFNBSHBSJOBQBSBGPMIBS Massa Folhada 5
RVFFTUFKBEPVSBEB t.BOUFJHBFGBSJOIBEFUSJHP QBSBVOUBS 1PS*WFUF'FJUPTB
QBSB&TDPMBEF$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
*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
tDMBSBTFNOFWF tMJUSPEFMFJUF
tHFNBTDPBEBT tDPMIFSFT EFTPQB EFBNJEPEFNJMIP
Massa Básica tMBUBEFDSFNFEFMFJUFTFNTPSP
tDPMIFS EFDBGÏ EFFTTÐODJB
tDPMIFS EFDIÈ EFGFSNFOUPFNQØ para Sorvete EFCBVOJMIB
tDPMIFSFT EFDIÈ EFFTTÐODJB 1PS"OB1BVMB(.BSUJOT
EFCBVOJMIB
t.BSHBSJOB QBSBVOUBS 3FOEJNFOUPMJUSPT Preparo
(SBVEFEJmDVMEBEFGÈDJM 1BSBQSFQBSBSPQÍPEFMØCÈTJDP DPMPRVF
5FNQPEFQSFQBSPNJOVUPT PTPWPTJOUFJSPTOVNBCBUFEFJSBFCBUBOB
Preparo
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 BRVFDJEP B $ BUÏ EPVSBS MFWFNFOUF
*Massa para 1BSB GB[FS B NBTTB EF TPSWFUF CBUB OP MJ
RVJEJmDBEPSUPEPTPTJOHSFEJFOUFT FYDFUPP
FNVMTJmDBOUFFBFTTÐODJB BUÏNJTUVSBSCFN
-FWFBNJTUVSBQBSBHFMBSFNVNBUJHFMBQPS
1BSBGB[FSPDSFNF CBUBOPMJRVJEJmDBEPS
UPEPTPTJOHSFEJFOUFT FYDFUPPDSFNFEF
MFJUF BUÏNJTUVSBSCFN$PMPRVFBNJTUVSB
FNVNBQBOFMBFMFWFBPGPHPCBJYP NF
IPSBT#BUBPQSFQBSPOBCBUFEFJSBFSF
Bolo com Soja UPSOFQBSBPGSFF[FS3FQJUBPQSPDFEJNFO
YFOEPTFNQSFBUÏFOHSPTTBS%FJYFFTGSJBS
VNQPVDPFDPMPRVFPDSFNFEFMFJUF NJT
1PS.BSJB$BSOFMØ[ &TDPMB UPNBJTWF[FT$PMPRVFPFNVMTJmDBOUFF UVSBOEPFNTFHVJEB
"OHBUVSBNB QPS ÞMUJNP KVOUF B FTTÐODJB QBSB TPSWFUF
.BOUFOIBOPGSFF[FSBUÏBIPSBEFTFSWJS
3FOEJNFOUPQPSÎÜFT
*
Ingredientes Pão-de-Ló Básico

tPWPTHSBOEFT 1PS"OB1BVMB(.BSUJOT
'PUP4IVUUFSTUPDL

tDPMIFS EFTPQB EFFTTÐODJB 3FOEJNFOUPQPSÎÜFT
EFCBVOJMIB (SBVEFEJmDVMEBEFGÈDJM
tYÓDBSB EFDIÈ EFGBSJOIBEFUSJHP 5FNQPEFQSFQBSPIPSB
86
'PUP4IVUUFSTUPDL
SORVETES & MILK-SHAKES
SORVETES &
MILK-SHAKES 87
Milk-Shake Milk-shake de
de Nutella® Açaí com Guaraná
1PS&MJTBCFUI5FPEPSP 1PS&MJTBCFUI5FPEPSP
3FOEJNFOUPDPQPHSBOEF
3FOEJNFOUPDPQPHSBOEF (SBVEFEJmDVMEBEFGÈDJM
(SBVEFEJmDVMEBEFGÈDJM 5FNQPEFQSFQBSPNJOVUPT
Sorvete Ingredientes
tCPMBTEFTPSWFUFTBCPSDSFNF
Ingredientes
tCPMBTEFTPSWFUFTBCPSDSFNF com Farinha 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
'BSJOIB EF DBSBNFMP o &N VNB QBOFMB
*Pavê de Sorvete DPMPRVFPBÎÞDBSFMFWFPBPGPHPNÏEJP

NFYFOEP TFNQSF QBSB EFSSFUÐMP F GPS
NBSVNBDBMEBHSPTTB%FTMJHVFPGPHPF
FTQBMIF P DBSBNFMP GPSNBEP TPCSF VNB
*Bolo Sorvete
1PS"MJDF3PTTJ TVQFSG ÓDJFEFNÈSNPSFPVRVBMRVFSQF
ESB GSJB %FJYF TFDBS 2VBOEP FTUJWFS
3FOEJNFOUPQPSÎÜFT
TFDP F FOEVSFDJEP CBUB DPN VN NBS Cappuccino
UFMJOIPEFDP[JOIBBUÏmDBSCFNFTGBSF
5FNQPEFQSFQBSPNJOVUPT 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-FWFQBSBDPOHFMBSQPS (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
tYÓDBSBT EFDIÈ EFGBSJOIBEFUSJHP RVFQPTTBTFSDPOHFMBEP
*Bolo sorvete Ingredientes do Sorvete de Manga

tNBOHBTDPSUBEBT
t3BTQBTEFDIPDPMBUFBPMFJUF
QBSBEFDPSBÎÍP
tDPMIFS EFTPQB EFBÎÞDBSEFDPO
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 DPCSJSDPNTPSWFUFFDIBOUJMMZFQJRVF
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
NÏEJBQPSNJOVUPT"EJDJPOFBÈHVBF
Bolo Gelado Bicolor MFWFBPNJDSPPOEBTQPSNBJTNJOVUPT
1PS"OB1BVMB(.BSUJOT .FYBCFNBUÏEJTTPMWFSQPSDPNQMFUPF
DPMPRVF QPS DJNB EP TPSWFUF 4BMQJRVF
3FOEJNFOUPQPSÎÜFT BNFOEPJNUSJUVSBEPFDPOHFMF
Bolo Gelado 5FNQPEFQSFQBSPIPSBFNJOVUPT
1PS"OB1BVMB(.BSUJOT
3FOEJNFOUPQPSÎÜFT
Ingredientes
tSFDFJUBEF.BTTB#ÈTJDBEF
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
tQJUBEBEFFTTÐODJBEFCBVOJMIBFNQØ FEJTQPOIBPTPSWFUFEFDSFNF"HSFHVF
FNDJNBPTPSWFUFEFNPSBOHPFMFWFBP Bolo Gelado
*OHSFEJFOUFTEP$SFNF GSFF[FSQPSIPSBT%FTFOGPSNFFDVCSB
tPWPT DPNBHFMFJBEFNPSBOHP Bicho-de-Pé
tYÓDBSB EFDIÈ EFGSVUPTF 1PS"OB1BVMB(.BSUJOT
tHEFBÎÞDBS
tNMEFDSFNFEFMFJUFTFNTPSP
*OHSFEJFOUFTEB.POUBHFN
tMJUSPEFTPSWFUFTBCPSDIPDPMBUF
*Bolo Gelado 3FOEJNFOUPQPSÎÜFT
tHEFDIPDPMBUFFNCBSSBQJDBEP Ingredientes
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 $PMPRVF B NFUBEF EP TPSWFUF F B GBSJOIB+VOUFFNVNSFDJQJFOUFBNBO NF EF MFJUF .FYB CFN F FTQFSF FTGSJBS
NFUBEF EP DSFNF F DVCSB DPN B PVUSB UFJHB EFSSFUJEB F PT CJTDPJUPT USJUVSBEPT &OUÍP DVCSB P CPMP RVF FTUÈ OB GPSNB
NFUBEF EP CPMP 3FHVF B NBTTB DPN P FBNBTTFCFNDPNBTNÍPT'PSSFVNB DPN P TPSWFUF F B NFUBEF EP DSFNF EF
SFTUBOUFEBDBMEBEFMJDPSFDBGÏ KVOUFP GPSNBEFGVOEPSFNPWÓWFMDPNBNJTUV NPSBOHP 1PTJDJPOF B PVUSB NFUBEF EF
SFTUBOUFEPTPSWFUFFEPDSFNFFEFDPSF SB PCUJEB BQFSUBOEP CFN F BEJDJPOF P CPMP BHSFHVF P SFTUBOUF EP DSFNF EF
DPNPDIPDPMBUFQJDBEP-FWFBPGSFF[FS TPSWFUF&NPVUSPSFDJQJFOUF DPMPRVFBT NPSBOHPFEFDPSFDPNNPSBOHPT-FWF
FEFTFOGPSNFOBIPSBEFTFSWJS CBMBTFMFWFBPNJDSPPOEBTFNQPUÐODJB BPGSFF[FSQPSDFSDBEFIPSBT
90
'PUP4IVUUFSTUPDL
Bolo Gelado
de Abacaxi
1PS"OB1BVMB(.BSUJOT
3FOEJNFOUPQPSÎÜFT
Ingredientes
tMJUSPEFTPSWFUFTBCPSBCBDBYJ
tSFDFJUBEF1ÍPEF-Ø#SBODP
tBCBDBYJQJDBEP
t$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 $PMPRVF B NFUBEF
EPTPSWFUFTPCSFVNBEBTQBSUFTEPQÍP
EFMØ F DVCSB DPN B NFUBEF EP EPDF
"EJDJPOFPSFTUBOUFEPTPSWFUFFBPVUSB
NFUBEF EP QÍPEFMØ F MFWF BP GSFF[FS
QPSIPSBT&OUÍP mOBMJ[FBNPOUBHFN
DPCSJOEPPUBNQBEPCPMPDPNDIBOUJMMZ
tDPMIFSFT EFTPQB EFSVN
Bolo Gelado tMBUBEFDSFNFEFMFJUFTFNTPSP
BEJDJPOBOEPPEPDFFEFDPSBOEPBTMBUF
SBJTDPNBDBTUBOIBEFDBKV-FWFOPWB
Brownie Preparo
NFOUFBPGSFF[FSBUÏTFSWJS
1PS"OB1BVMB(.BSUJOT 1BSBPTPSWFUF CBUBBTHFNBTDPNDPMIF
SFT EFTPQB EFBÎÞDBSFSFTFSWF%FSSFUB
3FOEJNFOUPQPSÎÜFT
PDIPDPMBUFFNJTUVSFËTHFNBT&NPVUSP
SFDJQJFOUF CBUBBTDMBSBTFNOFWFDPN
DPMIFS EFTPQB EFBÎÞDBSFSFTFSWF1PS
mN CBUB P DSFNF EF MFJUF GSFTDP DPN P
*Bolo Gelado
Ingredientes do Sorvete SFTUBOUF EP BÎÞDBS GB[FOEP P DIBOUJMMZ
tPWPT
.JTUVSFPDPNPDSFNFEFHFNBTFDIP de Banana
DPMBUFF QPSÞMUJNP KVOUFBTDMBSBT-FWF 1PS"OB1BVMB(.BSUJOT
tHEFDIPDPMBUFCSBODP BPGSFF[FSQPSIPSBTF EFQPJT CBUBOB
tMJUSPEFDSFNFEFMFJUFGSFTDP CBUFEFJSBDPNPFNVMTJmDBOUF&ORVBOUP 3FOEJNFOUPQPSÎÜFT
tDPMIFS EFTPQB EFFNVMTJmDBOUF HFMB GBÎBPCSPXOJF CBUFOEPBNBOUFJHB (SBVEFEJmDVMEBEFGÈDJM
DPNPBÎÞDBSOBCBUFEFJSB"DSFTDFOUF 5FNQPEFQSFQBSPIPSBFNJOVUPT
Ingredientes do Brownie HFNBT PWPFBGBSJOIBFEFSSFUBPDIP
tHEFNBOUFJHB DPMBUF.JTUVSFBNBTTBFBTOP[FTFBTTF Ingredientes
tYÓDBSB EFDIÈ EFBÎÞDBS B NBTTB FN GPSNB SBTB VOUBEB F FOGBSJ tCBOBOBTOBOJDBTNBEVSBT
tPWPT OIBEB FNGPSOPNÏEJPB$&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
GPSNBKÈSFWFTUJEBDPNmMNFQMÈTUJDPF
tHEFDIPDPMBUFCSBODPEFSSFUJEP
FNCBOIPNBSJB *
'PUP4IVUUFSTUPDL
DVCSBDPNPTPSWFUF"HSFHVFQPSDJNB t3BTQBTEFDIPDPMBUFCSBODP
PEPDFEFCBOBOBFDPMPRVFBPVUSBNF QBSBEFDPSBS
UBEFEPCPMP-FWFBPGSFF[FSQPSIP
SBT EFDPSFDPNDIBOUJMMZFTJSWB Preparo
'PSSF VN SFGSBUÈSJP SFEPOEP DPN BMHVOT
CJTDPJUPTF PTSFTUBOUFT QJRVFFSFTFSWF
*Bolo Gelado de .JTUVSFPDIPDPMBUFCSBODPEFSSFUJEPDPN

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

tYÓDBSBT EFDIÈ EFÈHVB QBSBBDBMEB
Preparo
Preparo
#BUBOPMJRVJEJmDBEPSUPEPTPTJOHSFEJFO
UFT FYDFUPPDPDP BGBSJOIB PTPSWFUFF
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
TBEP F P TVDP EF MJNÍP F CBUB BUÏ PCUFS

Bolo Gelado VN DSFNF DPOTJTUFOUF &N VNB GPSNB Bolo Gelado
EFGVOEPSFNPWÓWFM DPMPRVFBTGBUJBTEF
de Bombom 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$POHFMFQPSIPSBT 3FOEJNFOUPQPSÎÜFT
5FNQPEFQSFQBSPIPSBFNJOVUPT (SBVEFEJmDVEBEFGÈDJM
5FNQPEFQSFQBSPIPSB
Ingredientes
tMJUSPEFTPSWFUFTBCPSDIPDPMBUF
tCPNCPOTUJQPTPOIPEF
* Ingredientes
tCPMPCSBODPQSPOUP
tHEFTVTQJSPT
WBMTBQJDBEPT tFMJUSPEFTPSWFUFTBCPSNBSBDVKÈ
tMBUBEFMFJUFDPOEFOTBEP tMBUBEFMFJUFDPOEFOTBEP
tDPMIFSFT EFTPQB EFDIPDPMBUFFNQØ tMBUB NFTNBNFEJEB EFTVDPEF
tDPMIFSFT EFTPQB EFNBOUFJHB NBSBDVKÈDPODFOUSBEP
tDPMIFSFT EFTPQB EFMJDPSEFDBDBV tMBUBEFDSFNFEFMFJUFTFNTPSP
tDPQP BNFSJDBOP EFMFJUFHFMBEP tDPMIFS EFDIÈ EFHFMBUJOBFN
tDPMIFSFT EFTPQB EFBÎÞDBS QØTFNTBCPSFJODPMPSIJESBUBEB
tDPMIFS EFTPCSFNFTB t1PMQBEFNBSBDVKÈ
EFFNVMTJmDBOUF tDPMIFS EFTPQB EFBNJEPEFNJMIP
t$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

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
t$IBOUJMMZBHPTUP QBSBEFDPSBS DPNPTPSWFUF$PMPRVFNFUBEFEBDBM
'PUP4IVUUFSTUPDL
t3BTQBTEFMJNÍPBHPTUP QBSBEFDPSBS EBEFNBOHBFBHSFHVFBPVUSBNFUBEF

EP CPMP -FWF BP GSFF[FS QPS IPSBT
Preparo %FTFOGPSNF EFDPSF DPN DIBOUJMMZ F
$PMPRVFOPMJRVJEJmDBEPSPMFJUFDPOEFO BEJDJPOFPSFTUBOUFEBDBMEBEFNBOHB
93
GPSNBTEFCPMPJOHMÐTFBTTFFNGPSOP
'PUP4IVUUFSTUPDL
QSFBRVFDJEPB$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
tFMJUSPEFTPSWFUFTBCPSMJNÍP tHEFNBOUFJHB
EFBNÐOEPB
tCPMPQSPOUPEFMJNÍPTJDJMJBOP tPWPT
tYÓDBSBT EFDIÈ EFQÐTTFHPFNDBMEB
cortado ao meio tFDPQP BNFSJDBOP EFBÎÞDBS
DPSUBEPTFNDVCPT
tMBUBEFMFJUFDPOEFOTBEP tDPQPT BNFSJDBOPT EFGBSJOIBEF
tMBUBEFDSFNFEFMFJUFTFNTPSP USJHP
tMJUSPEFMFJUF
t4VDPEFMJNÜFTTJDJMJBOPT tDPQP BNFSJDBOP EFMFJUF
tDPMIFS EFDIÈ DIFJBEFHFMBUJOBFN tDPMIFS EFTPQB EFGFSNFOUPFNQØ
TFNTBCPSFJODPMPS
QØTFNTBCPSFJODPMPSIJESBUBEB tHEFOP[FTUSJUVSBEBT
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 EP EB QBOFMB F EFJYF mDBS NPSOP &OUÍP

MFJUF FN VNB QBOFMB DPN DBQBDJEBEF BDSFTDFOUF PT PWPT DPMPRVF FN VN TBDP Bolo Gelado
QBSB MJUSPT +VOUF P BÎÞDBS B FTTÐODJB EFDPOGFJUBS VOUFVNBGPSNBDPNPSJGÓDJP
FBHFMBUJOBIJESBUBEBFMFWFBPGPHPQPS 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
QJDBEPTFMFWFBPDPOHFMBEPSQPSIPSBT
*Bolo Gelado Bolo Gelado

de Quindim
&N VN SFDJQJFOUF DPMPRVF P DIPDPMBUF
F EFSSFUBP OP NJDSPPOEBT "HSFHVF
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
PDPDPGSFTDPFMFWFBPGPHPBUÏRVFBERVJSB tYÓDBSB EFDIÈ EFBÎÞDBS
Bolo Gelado QPOUPEFCSJHBEFJSP"HVBSEFFTGSJBSFDP tYÓDBSBT EFDIÈ EFDSFNFEF
MPRVFPDSFNFEFMFJUF$PNBPVUSBMBUBEF MFJUFGSFTDP
Nuvens de Coco MFJUFDPOEFOTBEP PSFTUBOUFEBNBOUFJHB P tMBUBEFMFJUFDPOEFOTBEP
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
tMBUBEFMFJUFDPOEFOTBEP VN DSFNF SBMP 3FUJSF EP GPHP F BHVBS
tFMJUSPEFTPSWFUFTBCPSDPDP
tHEFDPDPGSFTDPSBMBEP
t$IBOUJMMZBHPTUP QBSBEFDPSBS
*Bolo Gelado EFFTGSJBS"DSFTDFOUFPDSFNFEFMFJUFKÈ
CBUJEP FN QPOUP EF DIBOUJMMZ F MFWF BP
DPOHFMBEPSBUÏRVFmRVFEVSP&OUÍPCBUB
OBCBUFEFJSBDPNPFNVMTJmDBOUFBUÏRVF
mRVF GPGP F SFTFSWF &N VNB QBOFMB DP
Preparo
%JWJEB P CPMP BP NFJP DPMPRVF B NFUBEF Romeu e Julieta 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
tHEFHPJBCBEBEFSSFUJEB
*Bolo Gelado
tHEFRVFJKPNJOBTGBUJBEP
tCPMPEFCBVOJMIBQSPOUPGBUJBEP
tFMJUSPEFTPSWFUFTBCPSOBUB
Preparo
*Bolo Sorvete
&N VN SFGSBUÈSJP DPMPRVF BT GBUJBT EP
CPMPFDVCSBBTDPNPTPSWFUF$PMPRVF de Mamão
Prestígio QPSDJNBVNBDBNBEBEFRVFJKPFPVUSB
EFHPJBCBEB"EJDJPOFPSFTUBOUFEFTPS Papaia com Cassis
1PS"OB1BVMB(.BSUJOT
WFUF BHSFHVFBTEFNBJTGBUJBTEFCPMPF 1PS$P[JOIB&ODBOUBEB
3FOEJNFOUPQPSÎÜFT EFDPSFDPNDIBOUJMMZ.BOUFOIBOPDPO
HFMBEPSBUÏPNPNFOUPEFTFSWJS 3FOEJNFOUPQPSÎÜFT
5FNQPEFQSFQBSPIPSB 5FNQPEFQSFQBSPIPSBT
Ingredientes
EFDIPDPMBUF
*Bolo Gelado Ingredientes
tSFDFJUBEF.BTTBEF1ÍPEF-Ø#SBODB
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 $PSUFPQÍPEFMØBPNFJPFNPOUFPFN
tYÓDBSB EFDIÈ EFMFJUFEFDPDP VN BSP EF DN EF EJÉNFUSP "MUFSOF
tDPMIFS EFTPQB EFBÎÞDBS Ingredientes DBNBEBT EF CPMP F TPSWFUF UFSNJOBOEP
tNMEFMFJUF QFMBDBNBEBEFCPMP&NTFHVJEB MFWFBP
Preparo tDPMIFS EFTPQB EFDBGÏFNQØTPMÞWFM GSFF[FS QPS IPSBT SFUJSF F DVCSB DPN
&NVNBQBOFMB DPMPRVFMBUBEFMFJUFDPO tDPMIFS EFTPQB EFDBGÏFNQØ NBSTINBMMPX %FDPSF DPN BT GBUJBT EF
EFOTBEP DPMIFS EFTPQB EFNBOUFJHBF tHFNBT NBNÍPQBQBJBFBDBMEBEFDBTTJT
96
'PUP4IVUUFSTUPDL
tDMBSBT
tHFNBT
tDPMIFS EFDBGÏ EFFTTÐODJB
EFCBVOJMIB
tDPMIFS EFDBGÏ EFCJDBSCPOBUP
tDPQP BNFSJDBOP EFJPHVSUFOBUVSBM
tMJUSPEFTPSWFUFTBCPSNBOHB
tDSBWP
tDPMIFS EFTPQB EFMJDPSEFDBDBV
Demais Ingredientes
t$IBOUJMMZBHPTUP QBSBEFDPSBS
tNBOHBDPSUBEBFNQFEBÎPT
Preparo
Sorvebolo Preparo
1BSB GB[FS B NBTTB CBUB BT DMBSBT FN
OFWF&NVNBPVUSBUJHFMB CBUBBNBS
#BUBOBCBUFEFJSBBNBOUFJHBDPNPBÎÞ
de Frutas 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
t.BSHBSJOB QBSBVOUBS DFUPPMJDPS FMFWBOEPBPGPHP2VBOEP
tNMEFDSFNFEFMFJUFGSFTDP
*Bolo Gelado DPNFÎBSBGFSWFS EFJYFQPSNJOVUPT
EFTMJHVF P GPHP F BDSFTDFOUF P MJDPS
$PNFDF B NPOUBS P CPMP DPSUBOEPP
OBQBSUFTVQFSJPS'PSNFVNBDBWJEBEF
tHEFDSFBNDIFFTF OPDFOUSP DPSUBOEPPNJPMPFNQBS
tDPMIFSFT EFTPQB EFBÎÞDBS de Manga UFT$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
TORTAS
'PUP4IVUUFSTUPDL
TORTAS98
Ingredientes do Recheio tHFNBT

Torta Americana Baba-de-moça tDPMIFSFT EFTPQB EFBNJEPEFNJMIP
1PS%BMWB;BOGPSMJO 5SFNEB"MFHSJB tHEFBÎÞDBS tDPMIFS EFTPQB EFFTTÐODJB
tDPQP BNFSJDBOP EFÈHVB EFCBVOJMIB
3FOEJNFOUPQPSÎÜFT tNMEFMFJUFEFDPDP tMBUBTEFDSFNFEFMFJUF
(SBVEFEJmDVMEBEFGÈDJM tHFNBT tCPNCPOTEFDIPDPMBUFDPN
5FNQPEFQSFQBSPIPSBFNJOVUPT SFDIFJPTBCPSNPSBOHPQJDBEPT
Ingredientes do Marshmallow
Ingredientes tYÓDBSB EFDIÈ EFÈHVB Preparo
tYÓDBSB EFDIÈ EFBÎÞDBS tYÓDBSB EFDIÈ EFBÎÞDBS 'PSSF VNB GPSNB SFEPOEB EF BQSPYJ
tDPMIFSFT EFTPQB EFNBOUFJHB tDPMIFSFT EFTPQB EFNFM NBEBNFOUF DN EF EJÉNFUSP DPN PT
tYÓDBSB EFDIÈ EFGBSJOIBEFUSJHP tDMBSBTFNOFWF CJTDPJUPTEFDIPDPMBUFFSFTFSWF&NVNB
tYÓDBSB EFDIÈ EFMFJUF tDPMIFS EFDBGÏ EF QBOFMB KVOUFPMFJUF PMFJUFDPOEFOTBEP
tPWPT FTTÐODJBEFCBVOJMIB BT HFNBT F P BNJEP EF NJMIP -FWF BP
tDPMIFSFT EFTPQB EF GPHP NFYFOEPTFNQSF BUÏRVFFOHSPTTF
DIPDPMBUFFNQØ Preparo $PMPRVFPDSFNFOBCBUFEFJSBFJODPSQP
tDPMIFS EFTPCSFNFTB EF 1BSB GB[FS B NBTTB DPMPRVF OB CBUFEFJSB SFBCBVOJMIBFPDSFNFEFMFJUF%FTQFKFP
GFSNFOUPFNQØ BTDMBSBTFCBUBBUÏmDBSFNQPOUPEFOFWF DSFNFTPCSFPTCJTDPJUPTFDVCSBBUPSUB
t/P[FTBHPTUP +VOUFBTHFNBT DPOUJOVFCBUFOEPFBHSF DPNmMNFQMÈTUJDP-FWFËHFMBEFJSBBUÏP
tQJUBEBEFTBM HVF P BÎÞDBS F PT JOHSFEJFOUFT TFDPT QF NPNFOUPEFTFSWJS$VCSBDPNPDIBOUJMJ
t(FMFJBEFEBNBTDPBHPTUP OFJSBEPT %FTQFKF FN GPSNB VOUBEB DPN FEFDPSFDPNPTCPNCPOTQJDBEPT
QBSBSFDIFBS NBOUFJHBFQPMWJMIBEBDPNGBSJOIBEFSPT
t4VTQJSPQSPOUPBHPTUP QBSBEFDPSBS DBFMFWFBPGPSOPQSFBRVFDJEPQPSDFSDBEF
t/P[FTBHPTUP QBSBEFDPSBS
Preparo
*OJDJFBUPSUBCBUFOEPPTPWPTDPNPBÎÞDBS
BNJOVUPT&ORVBOUPJTTP QSFQBSFP
SFDIFJPDPMPDBOEPBÈHVBFPBÎÞDBSOVNB
QBOFMB F MFWBOEP BP GPHP BUÏ PCUFS VNB
DBMEBSBMB3FUJSFEPGPHPFKVOUFPMFJUFEF
*Torta Cremosa
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$VCSBDPN #BUBTFNQSFBUÏPCUFSDPOTJTUÐODJBmSNFF
PTTVTQJSPTFFOGFJUFDPNOP[FT 3FOEJNFOUPQPSÎÜFT
SFTFSWF%JWJEBBNBTTBKÈGSJBFNUSÐTQBS
UFTFNSFMBÎÍPBPDPNQSJNFOUPFBQMJRVF
*Torta Baba-de-Moça
PSFDIFJPFOUSFFMBT1PSmN DVCSBDPNP
NBSTINBMMPXFEFDPSFBHPTUP
tDMBSBTFNOFWF
com Marshmallow
*Torta Cremosa tHFNBT
t£EFYÓDBSB EFDIÈ EFMFJUF
3FOEJNFOUPQPSÎÜFT
de Bombom tYÓDBSB EFDIÈ EFBNFOEPJN
UPSSBEPFQJDBEP
1PS(FHF'SBODP
5FNQPEFQSFQBSPIPSBT tDPMIFSFT EFTPQB EF
3FOEJNFOUPQPSÎÜFT DIPDPMBUFFNQØ
Ingredientes da Massa (SBVEFEJmDVMEBEFGÈDJM t&TTÐODJBEFCBVOJMIBBHPTUP
tPWPT 5FNQPEFQSFQBSPIPSBT tDPMIFS EFTPCSFNFTB EF
tDPMIFSFT EFTPQB GFSNFOUPFNQØ
EFGBSJOIBEFSPTDB Ingredientes
tDPMIFS EFTPQB EFDIPDPMBUFFNQØ tQBDPUFEFCJTDPJUPTSFDIFBEPT Ingredientes do Recheio
tDPMIFSFT EFTPQB EFGBSJOIBEFUSJHP TBCPSDIPDPMBUF tMBUBTEFMFJUFDPOEFOTBEP
tDPMIFSFT EFTPQB EFBÎÞDBS tMJUSPEFMFJUF tDPMIFS EFTPQB DIFJBEFNBOUFJHB
tDPMIFS EFDIÈ EFGFSNFOUPFNQØ tMBUBEFMFJUFDPOEFOTBEP tNMEFDSFNFEFMFJUF
99
TORTAS
tYÓDBSBT EFDIÈ EFBNFOEPJN tYÓDBSB EFDIÈ EFGBSJOIBEFUSJHP tHEFNBOUFJHBTFNTBM
UPSSBEPFQJDBEP tEFYÓDBSB EFDIÈ EF tDPMIFS EFTPCSFNFTB EFBÎÞDBS
HPSEVSBWFHFUBMIJESPHFOBEB EFCBVOJMIB
Ingredientes da Cobertura tEFDPMIFS EFDIÈ EFTBM tDPMIFSFT EFTPQB EFDIPDPMBUF
tHEFDIPDPMBUFNFJP tBDPMIFSFT EFTPQB EFÈHVB QFOFJSBEP
BNBSHPQJDBEP tDPMIFS EFDIÈ EFFTTÐODJB
tNMEFDSFNFEFMFJUF Ingredientes do Recheio EFBNÐOEPB
tDPMIFS EFTPQB EFHFMBUJOB tHEFBCØCPSB tDPMIFS EFTPCSFNFTB
FNQØJODPMPSFTFNTBCPS tDPMIFS EFDIÈ EFDBOFMBFNQØ EFGFSNFOUPFNQØ
t-JDPSEFDIPDPMBUFPVEF tDPMIFS EFDIÈ EFHFOHJCSFFNQØ
BNFOEPJNBHPTUP tQJUBEBEFDSBWPEBÓOEJBFNQØ Ingredientes do Recheio
tMBUBEFMFJUFDPOEFOTBEP tHEFHFMFJBEFEBNBTDP
Ingredientes da Calda tPWPT tHEFDIPDPMBUFNFJPBNBSHPPV
tDPQP BNFSJDBOP EFÈHVB t$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¡$
$PMPRVFPCPMPKÈBTTBEPFNVNBGPSNB
DPNBSPSFNPWÓWFM3FHVFBNBTTBDPNB
DBMEBSFTFSWBEB$PMPRVFPSFDIFJP BMJTF
CFNFEFTQFKFBDPCFSUVSB-FWFËHFMB
EFJSB BUÏ P NPNFOUP EF TFSWJS %FDPSF
*Torta de Amêndoa *
DPNBNFOEPJNQJDBEPBOUFTEPDIPDP
e Damasco Torta de Carambola
MBUFFOEVSFDFSDPNQMFUBNFOUF
1PS+VSBOEZS"ĉPOTP e Damasco
1PS%ÏCPSB$PSEFJSP
*Torta de Abóbora 3FOEJNFOUPQPSÎÜFT

3FOEJNFOUPQPSÎÜFT
1PS3POBMEP3PTTJ Ingredientes da Massa
tYÓDBSB EFDIÈ EFGBSJOIBEFUSJHP Ingredientes da Massa
3FOEJNFOUPQPSÎÜFT tYÓDBSB EFDIÈ EFBÎÞDBSNBTDBWP tQJUBEBEFTBM
(SBVEFEJmDVMEBEFNÏEJP tYÓDBSB EFDIÈ EFBNJEPEFNJMIP tHEFBÎÞDBS
5FNQPEFQSFQBSPIPSB tYÓDBSB EFDIÈ EFCJTDPJUPUJQP tHEFGBSJOIBEFUSJHP
NBJTFOBUSJUVSBEP tPWPT
Ingredientes da Massa tQJUBEBEFTBM t3BTQBTEFMJNÍP
100
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
tYÓDBSB EFDIÈ EFBÎÞDBS Torta de Chocolate
VNBGPSNBEFGVOEPSFNPWÓWFMFMFWFËHF
MBEFJSBQPSNJOVUPT&NTFHVJEB MFWFBP
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
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
PGFSNFOUPBUÏRVFGPSNFNQJDPTmSNFT
Torta de Chocolate %FTQFKF P DSFNF SFTFSWBEP MFOUBNFOUF
Castanha-do-pará TPCSF BT DMBSBT F NJTUVSF EFMJDBEBNFOUF

$PMPRVFBNBTTBFNGPSNBTSFEPOEBTEF
1PS%BMWB;BOGPSMJO 5SFNEB"MFHSJB DNEFEJÉNFUSPVOUBEBTDPNNBSHB
SJOBFQPMWJMIBEBTDPNGBSJOIB"TTFFN
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
CSFDBEBNBTTBKÈBTTBEBFNPOUFPCPMP
Maracujá tFYÓDBSBT EFDIÈ EFBÎÞDBS
tDPMIFSFT EFTPQB EFGBSJOIBEF
BMUFSOBOEPBTDBNBEBT&NCSVMIFBTNBT
1PS%BMWB;BOGPSMJO 5SFNEB"MFHSJB 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 $VCSB P CPMP F
t£EFYÓDBSB EFDIÈ EFÈHVBGFSWFOUF EFDPSFDPNDBTUBOIBTFNMBTDBTFSBTQBT
tF£EFYÓDBSB EFDIÈ EFGBSJOIBEF EFDIPDPMBUF
tQJUBEBEFTBM USJHP
*Torta de Chocolate
tQJUBEBEFBÎÞDBS tF£EFYÓDBSB EFDIÈ EFBÎÞDBS
tYÓDBSB EFDIÈ EFNBOUFJHB tFDPMIFS EFDIÈ EFCJDBSCPOBUP
tPWP EFTØEJP
Ingredientes do Recheio tPWPT
tNMEFDSFNFEFMFJUF
tDPMIFSFT EFDIÈ EFFTTÐODJB
EFCBVOJMIB
com Nozes
1PS(FHF'SBODP
3FOEJNFOUPQPSÎÜFT
tHEFBÎÞDBS Ingredientes para o Recheio e
Cobertura (SBVEFEJmDVMEBEFGÈDJM
tDPMIFSFT EFTPQB EFÈHVB
tLHEFDIPDPMBUFNFJPBNBSHP 5FNQPEFQSFQBSPIPSB
tLHEFNBSBDVKÈ
.JTUVSF B GBSJOIB DPN P TBM F P BÎÞDBS Preparo tYÓDBSB EFDIÈ EFMFJUF
'BÎB VN PSJG ÓDJP OP NFJP EB NJTUVSB F 1BSB QSFQBSBS B NBTTB CSBODB CBUB BT tYÓDBSB EFDIÈ EFMJDPSEFDBDBV
DPMPRVF B NBOUFJHB .JTUVSF DPN BT DMBSBTFNOFWF BEJDJPOFBTHFNBT VNBB tQBDPUFEFCJTDPJUPUJQPDIBNQBHOF
NÍPTBUÏPCUFSVNBGBSPGBHSPTTB+VOUFP VNB NJTUVSBOEPCFN+VOUFPBÎÞDBSBPT tMBUBEFMFJUFDPOEFOTBEP
PWPFBNBTTFCFN&NCSVMIFBNBTTBFN QPVDPTFNFYBBUÏGPSNBSVNDSFNF#BUB tHEFNBOUFJHB
mMNFQMÈTUJDPFMFWFËHFMBEFJSBQPSBQSP OPMJRVJEJmDBEPSBTDBTUBOIBTDPNBGBSJ tHEFDIPDPMBUFCSBODPEFSSFUJEP
YJNBEBNFOUFNJOVUPT"CSBBNBTTB OIBFJODPSQPSFEFMJDBEBNFOUFËNJTUVSB tYÓDBSBT EFDIÈ EFOP[FTQJDBEBT
FGPSSFVNBGPSNBSFEPOEBEFDNEF %JWJEBBNBTTBFNGPSNBTSFEPOEBTEF
EJÉNFUSP &TQBMIF GFJKÜFT DSVT TPCSF B DN EF EJÉNFUSP GPSSBEBT DPN QBQFM Preparo
NBTTBFBTTFFNGPSOPNÏEJPQSFBRVF NBOUFJHB VOUBEP DPN NBSHBSJOB "TTF .JTUVSFPMFJUFFPMJDPSEFDBDBVFVNF
DJEP QPS BQSPYJNBEBNFOUF NJOVUPT FN GPSOP NÏEJP QSFBRVFDJEP EFTFOGPS EFÎBPTCJTDPJUPTUJQPDIBNQBHOF$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
FOGBSJOIBEB #BUB UPEPT PT JOHSFEJFO

Torta de Figo com 1SFQBSF B SFDFJUB EB NBTTB CÈTJDB EF
DIPDPMBUF F SFTFSWF 1BSB P SFDIFJP UFT EB DPCFSUVSB OP MJRVJEJmDBEPS &N
TFHVJEB FTQBMIF PT NPSBOHPT QJDBEPT
Aveia e Mel BRVFÎBPDSFNFEFMFJUF NJTUVSFPDIP
DPMBUF BUÏ RVF EFSSFUB F BDSFTDFOUF PT TPCSFBNBTTBEBUPSUB EFTQFKFBDPCFS
1PS%ÏCPSB$PSEFJSP UVSBFMFWFBPGPSOPBUÏRVFFTUFKBmSNF
PVUSPTJOHSFEJFOUFT1BSBNPOUBSBUPS
UB DPMPRVFOPGVOEPEFVNBGPSNBDPN %FQPJT EF GSJB EFDPSF DPN NPSBOHPT
3FOEJNFOUPQPSÎÜFT BSP SFNPWÓWFM VNB DBNBEB EF BQSPYJ DPSUBEPTBPNFJP
(SBVEFEJmDVMEBEFGÈDJM NBEBNFOUF DN EF CPMP 1BTTF VNB
5FNQPEFQSFQBSPIPSB
*Torta de Leite
DBNBEB EF DIBOUJMJ F FN TFHVJEB EFT
QFKF P DSFNF EF DIPDPMBUF .JTUVSF PT
Ingredientes JOHSFEJFOUFTEBDPCFSUVSBFDPMPRVFQPS
tGPMIBTEFNBTTBQIJMP DJNBEPDSFNF-FWFBUPSUBËHFMBEFJSB
tDPMIFSFT EFTPQB EF BUÏPNPNFOUPEFTFSWJS
NBOUFJHBEFSSFUJEB
tmHPTNBEVSPTFmSNFT Condensado
tHEFBWFMÍ
tDPMIFSFT EFTPQB EFNFM
t"ÎÞDBS QBSBQPMWJMIBS *Torta de Cream 1PS(FHF'SBODP
3FOEJNFOUPQPSÎÜFT
Preparo 5FNQPEFQSFQBSPIPSB
'PSSFVNSFGSBUÈSJPDPNBTGPMIBTEF
NBTTBQIJMPQJODFMBEBTDPNBNBOUFJHB
Cheese e Morango Ingredientes
1PS+VSBOEZS"ĉPOTP
F BTTF FN GPSOP QSFBRVFDJEP BUÏ EPV tMBUBEFMFJUFDPOEFOTBEP
SBS 5SJUVSF BT BWFMÍT F NJTUVSFBT DPN 3FOEJNFOUPQPSÎÜFT tDPMIFS EFTPQB EFGBSJOIBEFUSJHP
PNFM$PSUFPmHPFNGBUJBTEF DN tDPMIFSFT EFTPQB EFBÎÞDBS
1BSBNPOUBS DPMPRVFBGBSPGBEFBWFMÍT tDPMIFS EFTPQB EFNBOUFJHB
F NFM TPCSF B NBTTB BTTBEB BSSVNF BT tDPMIFS EFDIÈ EFGFSNFOUPFNQØ
GBUJBTEFmHPQPSDJNBFTBMQJRVFBÎÞDBS tHEFDPDPGSFTDPSBMBEP
tHEFGBSJOIBEFUSJHP
Preparo
tHEFNBOUFJHBTFNTBMHFMBEB
*Torta de Chocolate tEFYÓDBSB EFDIÈ EFBÎÞDBS

tHFNBT
EPS FYDFUPPDPDPGSFTDPSBMBEP$PMPRVF
PT JOHSFEJFOUFT CBUJEPT FN VNB WBTJMIB
NJTUVSF P DPDP F QPS ÞMUJNP EFTQFKF B
t3BTQBTEFMJNÍP
NBTTB FN VNB GPSNB VOUBEB DPN NBS
tDPMIFS EFTPQB EFÈHVB
Diplomata 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
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
EBUPSUB4JSWBFNTFHVJEB tPWP
*Torta de Nozes Ingredientes do Recheio
*Torta de Morango 1PS%BMWB;BOGPSMJO 5SFNEB"MFHSJB

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 EFBÎÞDBS tYÓDBSBT EFDIÈ EFGBSJOIBEFSPTDB JODPSQPSFPËNBTTBFTPWFBUÏmDBSIP
tDPMIFS EFTPQB EFNBOUFJHB tDPQP BNFSJDBOP EFDPOIBRVF NPHÐOFB %FJYF EFTDBOTBS QPS IPSB
tPWPT t(FMFJBEFTVBQSFGFSÐODJBBHPTUP OBHFMBEFJSBFGPSSFVNBGPSNBEFGVOEP
t.BSHBSJOBFGBSJOIBEFSPTDB SFNPWÓWFMDPNBNBTTB1BSBPSFDIFJP
Ingredientes do Recheio QBSBVOUBSFQPMWJMIBS DPMPRVF FN VN SFDJQJFOUF B QBÎPDB
tDPMIFSFT EFTPQB EFNBOUFJHB BNBTTBEB KVOUF P BÎÞDBS "EJDJPOF P
tYÓDBSB EFDIÈ EFBÎÞDBS Demais ingredientes DSFNF EF MFJUF PT PWPT F NJTUVSF CFN
tHEFNPSBOHPT tDPMIFSFT EFTPQB EFBÎÞDBS $PMPRVF P SFDIFJP OB GPSNB F MFWF BP
tYÓDBSB EFDIÈ EFDIBOUJMJ tDMBSBT GPSOP%FTFOGPSNFBUPSUBBJOEBNPSOB
tPWPT t/P[FTNPÓEBTBHPTUP QBSBEFDPSBS FFOGFJUFBDPNPQÏEFNPMFRVFFDBM
tDPMIFS EFTPQB EFMJDPSEFNPSBO da de caramelo.
HP Preparo
t4VDPEFMJNÜFT #BUBBTDMBSBTFNOFWF KVOUFBTHFNBTF
tYÓDBSB EFDIÈ EFMJDPSEFTVBQSFGÐ PBÎÞDBS BDSFTDFOUFBTOP[FT BGBSJOIB
rencia
Preparo
1BSB GB[FS B NBTTB CBUB PT PWPT DPN P
EF SPTDB F DPOUJOVF CBUFOEP %FTQFKF
B NBTTB FN GPSNBT JHVBJT VOUBEBT F
QPMWJMIBEBT DPN GBSJOIB EF SPTDB MF
WBOEPQBSBBTTBSFNGPSOPNÏEJPQPS
*Torta de Pêssego
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 $VCSBBUPSUBDPNPNFSFOHVF EFDPSF
EFTQFKF B NJTUVSB FN VNB GPSNB SF DPNBTOP[FTFTJSWBFNTFHVJEB 3FOEJNFOUPQPSÎÜFT
EPOEB EF DN EF EJÉNFUSP VOUBEB F (SBVEFEJmDVMEBEFGÈDJM
FOGBSJOIBEB F MFWF BP GPSOP QSÏ BRVF 5FNQPEFQSFQBSPNJOVUPT
DJEP QPS NJOVUPT 3FUJSF EP GPSOP
EFTFOGPSNF EFJYFFTGSJBSFDPSUFPCPMP
BP NFJP 3FTFSWF 1BSB P SFDIFJP CBUB
B NBOUFJHB BUÏ GPSNBS VN DSFNF +VOUF
*Torta de Paçoca Ingredientes
tMBUB NFTNBNFEJEB EFMFJUF
BTHFNBTFPMJDPSFCBUBQPSNJOVUPT 1PS%ÏCPSB$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 $PMPRVFOPMJRVJEJmDBEPSPMFJUFDPOEFO
105
TORTAS
TBEP PMFJUF BHFNBFPBNJEPEFNJMIPF Ingredientes
CBUBCFN&NTFHVJEB MFWFBPGPHP NF tFYÓDBSB EFDIÈ EFCJTDPJUPUJQP Torta em Camadas
YFOEPTFNQSF BUÏRVFFOHSPTTF3FUJSFEP NBJTFOBUSJUVSBEP 1PS(FHF'SBODP
GPHP EFJYFBNPSOBSFBEJDJPOFPDSFNFEF tDPMIFSFT EFTPQB EFNBOUFJHB
MFJUF 1BSUB QBSB B NPOUBHFN DPMPDBOEP tYÓDBSB EFDBGÏ EFSVN 3FOEJNFOUPQPSÎÜFT
FNVNSFGSBUÈSJP PTCJTDPJUPTDIBNQBH tMJUSPEFTPSWFUFEF (SBVEFEJmDVMEBEFGÈDJM
OF SFHBOEP DPN B DBMEB EPT QÐTTFHPT F DIPDPMBUFBNPMFDJEP 5FNQPEFQSFQBSPIPSB
DPCSJOEPDPNPDSFNF$PMPRVFQÐTTFHPT tYÓDBSB EFDIÈ EFDIPDPMBUF
QJDBEPTQPSDJNBFMFWFËHFMBEFJSBQPS ao leite ralado Ingredientes
IPSBT4JSWBFNTFHVJEB tMBUBEFMFJUFDPOEFOTBEP
Preparo tYÓDBSB EFDIÈ EFDIPDPMBUFFNQØ
.JTUVSF P CJTDPJUP F B NBOUFJHB BUÏ RVF tHEFNBOUFJHB
*Torta de Pêssego GPSNF VNB NBTTB IPNPHÐOFB $PN B

NBTTB GPSSFPGVOEPEFVNBGPSNBSFEPO
EBEFBSPSFNPWÓWFMEFBQSPYJNBEBNFOUF
DNEFEJÉNFUSP3FTFSWF$PMPRVFOB
EFCBVOJMIB
tQBDPUFEFCJTDPJUPUJQPNBJTFOB
TBCPSDIPDPMBUF
CBUFEFJSBPSVN PTPSWFUFBNPMFDJEPFP tYÓDBSBT EFDIÈ EFSBTQBT
Rápida DIPDPMBUF&TQBMIFPDSFNFTPCSFBNBTTB EFDIPDPMBUF
1PS"OB1BVMB(.BSUJOT FMFWFBUPSUBBPGSFF[FSBUÏFOEVSFDFS
)VCCVC#VĉFU Preparo
/BCBUFEFJSB DPMPRVFPMFJUFDPOEFOTB
3FOEJNFOUPQPSÎÜFT
*Torta Duas Cores EP P DIPDPMBUF FN QØ B NBOUFJHB F B
FTTÐODJBEFCBVOJMIB.JTUVSFCFN&N
VNBGPSNBRVBESBEBEFDFSDBEFDN
EFEJÉNFUSP JOUFSDBMFDBNBEBTEFDSFNF
Ingredientes 1PS(FHF'SBODP FEFCJTDPJUPUJQPNBJTFOB UFSNJOBOEP
tMBUBEFMFJUFDPOEFOTBEP FNVNBDBNBEBEFDSFNF%FDPSFDPN
tMBUB NFTNBNFEJEB EFMFJUF 3FOEJNFOUPQPSÎÜFT BTSBTQBTEFDIPDPMBUFFMFWFËHFMBEFJSB
tHFNB (SBVEFEJmDVMEBEFGÈDJM BUÏPNPNFOUPEFTFSWJS
tDPMIFS EFTPQB EFBNJEPEFNJMIP 5FNQPEFQSFQBSPIPSB
tHEFCJTDPJUPDIBNQBOIF
tHEFQÐTTFHPFNDBMEB
Preparo
Ingredientes
NBJTFOBUSJUVSBEPT
*Torta Fácil
$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 $PMPRVF QÐTTFHPT QJDB Preparo tDPMIFSFT EFTPQB EFBÎÞDBS
EPT QPS DJNB F MFWF Ë HFMBEFJSB QPS .JTUVSFPCJTDPJUPUJQPNBJTFOBFBNBOUFJHB
IPSBT4JSWBFNTFHVJEB BUÏGPSNBSVNBNBTTBIPNPHÐOFB$PNB
tHFNBT
NBTTB GPSSFPGVOEPEFVNBGPSNBSFEPOEB
DPN BSP SFNPWÓWFM EF BQSPYJNBEBNFOUF
*Torta de Sorvete EF DN EF EJÉNFUSP 3FTFSWF &N VNB
QBOFMB DPMPRVFPMFJUFDPOEFOTBEP PMFJUF
FPBNJEPEFNJMIP-FWFBNJTUVSBBPGPHP
NFYFOEP TFNQSF BUÏ RVF FOHSPTTF &N
EFCBVOJMIB
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 tDPMIFSFT EFTPQB EFDIPDPMBUF

&NVNBUJHFMB NJTUVSFCFNUPEPTPTJO FNQØ Torta Folhada
HSFEJFOUFTEBNBTTB&OUÍP DPNBNBT
TB GPSSFBVNBGPSNBEFBSPSFNPWÓWFM Ingredientes do Recheio com Chocolate
FMFWFBPGPSOPQSFBRVFDJEPQPSNJ 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
Preparo tHEFNBTTBGPMIBEBQSPOUB
*Torta Fácil .JTUVSFPCJTDPJUPUSJUVSBEPDPNBNBO

UFJHBFPDIPDPMBUFFNQØBUÏRVFGPSNF
VNB NBTTB IPNPHÐOFB 'PSSF P GVOEP
FBTMBUFSBJTEFVNBBTTBEFJSBEFGVOEP
tMBUBEFCSJHBEFJSPQSPOUP
tMBUBEFDSFNFEFMFJUF
tYÓDBSBT EFDIÈ EFDIBOUJMJ
tYÓDBSB EFDIÈ EFDFSFKBFNDBMEB
SFNPWÓWFMFMFWFQBSBHFMBS&NTFHVJEB
de Chocolate 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 EFTQFKF B NPVTTF EF CSJHBEFJSP F MFWF
QBTTBOEPVNBGBDBOBMBUFSBMEBBTTBEFJ de Brigadeiro Ë HFMBEFJSB BUÏ FOEVSFDFS %FDPSF DPN
SB%FDPSFDPNDIBOUJMJFDBOFMBFNQØ 1PS&MBJOF1JHJOJ DIBOUJMJFDIPDPMBUFFNMBTDBT
*Torta Holandesa
1PS(FHF'SBODP
3FOEJNFOUPQPSÎÜFT
5FNQPEFQSFQBSPIPSB
Ingredientes
tYÓDBSBT EFDIÈ EFNBSHBSJOBQBSB
VTPDVMJOÈSJP
'PUP4IVUUFSTUPDL
tYÓDBSBT EFDIÈ EFDSFNFEF

MFJUFGSFTDP
EFCBVOJMIB
108

Torta Mousse de tHEFDIPDPMBUFNFJP
BNBSHPEFSSFUJEP
Chocolate Branco tEFYÓDBSB EFDIÈ EFDSFNFEFMFJUF
1PS&MBJOF1JHJOJ
Ingredientes do Creme
3FOEJNFOUPQPSÎÜFT tHFNBT
(SBVEFEJmDVMEBEFGÈDJM tYÓDBSB EFDIÈ EFBÎÞDBS
5FNQPEFQSFQBSPIPSBFNJOVUPT tDPMIFS EFTPQB EFBNJEPEFNJMIP
Ingredientes
tDPMIFS EFTPQB EFFTTÐODJBEFBWFMÍT
Torta Mousse
tSFDFJUBEFQÍPEFMØEFDIPDPMBUF
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$PMPRVFBNJTUVSB
de Chocolate FNVNBBTTBEFJSBVOUBEBDPNNBOUFJHBF
MFWF BP GPSOP QSFBRVFDJEP QPS NJOV
com Avelã UPT3FUJSF EFJYFFTGSJBSFDPSUFBNBTTBBP
NFJP 1BSB GB[FS B NPVTTF CBUB UPEPT PT
1PS%BOJFMB3BNPT
JOHSFEJFOUFTOBCBUFEFJSB FYDFUPBFTTÐO
3FOEJNFOUPQPSÎÜFT DJBFPDIBOUJMJ BUÏPCUFSVNDSFNFDPO
(SBVEFEJmDVMEBEFGÈDJM TJTUFOUF3FUJSFFBDSFTDFOUFBFTTÐODJBFP
5FNQPEFQSFQBSPIPSB DIBOUJMJ NJTUVSBOEPEFMJDBEBNFOUF1BSUB
QBSB B NPOUBHFN DPMPDBOEP NFUBEF EB
Ingredientes da Massa NBTTBFNVNSFDJQJFOUFDPNBSPSFNPWÓ
tHEFCJTDPJUPUJQP WFM%FTQFKFQPSDJNBBNPVTTFFMFWFQBSB
NBJTFOBUSJUVSBEP HFMBSBUÏFOEVSFDFS3FUJSFPBSPFEFDPSFB
tYÓDBSB EFDIÈ EFBWFMÍUSJUVSBEB UPSUBDPNPDIBOUJMJCBUJEPFBTBNFJYBT
109
TORTAS
Preparo
Torta Mousse .JTUVSF P CJTDPJUP UJQP NBJTFOB USJUV Torta Prática
SBEP P DIPDPMBUF F P DPDP SBMBEP 1BSB
Floresta Negra NPOUBSBUPSUB GPSSFDPNBGBSPGBEFCJT de Banana
1PS&MBJOF1JHJOJ DPJUP P GVOEP VNB GPSNB SFEPOEB DPN 1PS%BMWB;BOGPSMJO 5SFNEB"MFHSJB
BSP SFNPW¶WFM EF BQSPYJNBEBNFOUF
3FOEJNFOUPQPSÎÜFT DNEFEJÉNFUSP&TQBMIFVNBDBNBEBEP 3FOEJNFOUPQPSÎÜFT
(SBVEFEJmDVMEBEFGÈDJM TPSWFUFEFDIPDPMBUFQPSDJNB&NTFHVJ (SBVEFEJmDVMEBEFGÈDJM
5FNQPEFQSFQBSPIPSBT EB DPMPRVFPVUSBDBNBEBEBNJTUVSBEF 5FNQPEFQSFQBSPIPSB
CJTDPJUPFGPSNFVNBOPWBDBNBEBDPN
Ingredientes PTPSWFUFEFNPSBOHP"DSFTDFOUFOPWBT Ingredientes
tSFDFJUBEFQÍPEFMØEFDIPDPMBUFEF DBNBEBTEBGBSPGBFPTPSWFUFEFDSFNF tMJNÍP
TVBQSFGFSÐODJB 1PSÞMUJNP EFTQFKFPSFTUBOUFEFNJTUV tDPMIFSFT EFTPQB
tHEFDIPDPMBUFNFJPBNBSHP SB EF CJTDPJUP BQFSUBOEP CFN UPEBT BT EFGBSJOIBEFUSJHP
tMBUBEFDSFNFEFMFJUF DBNBEBT-FWFBPGSFF[FSBUÏFOEVSFDFS tDPMIFSFT EFTPQB EFBÎÞDBS
tDPMIFSFT EFTPQB EFDBMEBEFDFSFKB 4JSWBDPNDPCFSUVSBQBSBTPSWFUF tDPMIFS EFTPQB EFGFSNFOUPFNQØ
tDPMIFSFT EFTPQB EFHFMBUJOBFNQØ tCBOBOBT
JODPMPSFTFNTBCPS tPWPT
t3BTQBTEFDIPDPMBUFFDFSFKBT tDPMIFS EFTPQB EFNBSHBSJOB
QBSBEFDPSBS
Preparo
1SFQBSFVNBNBTTBCÈTJDBEFDIPDPMBUFF
*Torta Nostalgia t$BOFMBFNQØFBÎÞDBSBHPTUP
Preparo
.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
SFHVF DPN B DBMEB EF DFSFKB %FTQFKF B
*Torta Pavê de
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
QBSBEFDPSBS Salada de Frutas
*Torta Napolitana Preparo
.JTUVSF FN VNB USBWFTTB P DIPDPMBUF
FNQØ PCJTDPJUPUJQPNBJTFOB PBÎÞDBS
3FOEJNFOUPQPSÎÜFT
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
5FNQPEFQSFQBSPIPSB
QBSBIJESBUBSBHFMBUJOB
tMJUSPEFDIBOUJMJ Ingredientes
tQBDPUFEFCJTDPJUPTBCPSMFJUFFNFM
Preparo tHEFNBOUFJHB
#BUB OP MJRVJEJmDBEPS PT QSJNFJSPT
de Morango JOHSFEJFOUFT "EJDJPOF P DBMEP EF MJ
tCBOBOBTOBOJDBTNBEVSBT
FDPSUBEBTFNSPEFMBT
1PS.BSJB$BSOFMØ[ &TDPMB NÍP F BT HFMBUJOBT IJESBUBEBT CBUFOEP tFYÓDBSB EFDIÈ EFBÎÞDBS
"OHBUVSBNB CFN %FTQFKF FN WBTJMIB FTQBÎPTB F tDMBSBT
BDSFTDFOUF P DIBOUJMJ CBUJEP FOWPMWFO tFOWFMPQFEFHFMBUJOBFNQØ
3FOEJNFOUPBVOJEBEFT EP EFMJDBEBNFOUF BUÏ RVF mRVF VOJGPS JODPMPSFTFNTBCPS
(SBVEFEJmDVMEBEFGÈDJM NF1BSUBQBSBBNPOUBHFN VUJMJ[BOEP tMBUBTEFDSFNFEFMFJUF
5FNQPEFQSFQBSPNJOVUPT VNBNBTTBEFCPMPDPSUBEBBPNFJPOP tHEFDIPDPMBUFNFJPBNBSHP
NFTNPUBNBOIPEPBSPVTBEP$PMPRVF
Ingredientes P QSJNFJSP DÓSDVMP EF NBTTB EFOUSP EP Preparo
tMBUBEFMFJUFDPOEFOTBEP BSP TPCSFVNQSBUP$PMPRVFBNPVTTF 5SJUVSF P CJTDPJUP OP MJRVJEJmDBEPS BUÏ
TBCPSNPSBOHP TPCSFBNBTTBOBBMUVSBEFTFKBEBF QPS GPSNBSVNBGBSPGBHSPTTB3FUJSFEPMJRVJ
tHEFDSFNFEFMFJUF DJNB PVUSPDÓSDVMPEFNBTTB%FQPJTEF EJmDBEPSFNJTUVSFCFNDPNBNBOUFJHB
tYÓDBSBT EFDIÈ EFBÎÞDBS NPOUBEB MFWFBUPSUBBPGSFF[FSQPS 'PSSF P GVOEP EF VNB GPSNB SFEPOEB
tYÓDBSBT EFDIÈ EFNPSBOHPT NJOVUPT 3FUJSF F EFDPSF DPN DIBOUJMJ EF BSP SFNPWÓWFM EF DN EF EJÉNFUSP
MJNQPTFDPSUBEPT CBUJEPFNPSBOHPT BNBTTBOEP CFN 3FTFSWF %JTTPMWB B HF
MBUJOBFNDPMIFSFT EFTPQB EFÈHVBGSJB
FEFJYFEFTDBOTBSQPSNJOVUPTFMFWFBP
GPHPFNCBOIPNBSJBBUÏEJTTPMWFSDPN
QMFUBNFOUF-FWFBPGPHPCBJYPBCBOBOB
DPNNFUBEFEPBÎÞDBSFYÓDBSB EFDIÈ
EF ÈHVB %FJYF DP[JOIBS BUÏ mDBS NBDJB
#BUBB OP MJRVJEJmDBEPS DPN B HFMBUJOB
EJTTPMWJEBFKVOUFMBUBEFDSFNFEFMFJ
UF#BUBBTDMBSBTFNOFWFDPNPBÎÞDBS
SFTUBOUFFJODPSQPSFBTEFMJDBEBNFOUFBP
DSFNFEPMJRVJEJmDBEPS%FTQFKFBNBTTB
OBGPSNBSFTFSWBEBFMFWFQBSBHFMBSQPS
DFSDBEFIPSBT%FTFOGPSNFFSFUPSOFË
HFMBEFJSB&NVNBUJHFMB DPMPRVFBPVUSB
MBUBEFDSFNFEFMFJUF SFTFSWBOEPDPMIFS
EFTPQB DIFJBQBSBEFDPSBS"RVFÎBFN
CBOIPNBSJB F KVOUF P DIPDPMBUF QJDBEP
BPT QPVDPT NFYFOEP DVJEBEPTBNFOUF
3FUJSF EP GPHP F RVBOEP FTUJWFS NPSOP
FTQBMIFTPCSFBUPSUBHFMBEB$PMPRVFOP
'PUP4IVUUFSTUPDL
DFOUSPEBUPSUBBDPMIFSEFDSFNFEFMFJUF
SFTFSWBEBFNFTDMFDPNPBVYÓMJPEFDP
MIFS PV HBSGP EP DFOUSP QBSB BT MBUFSBJT
4JSWBBUPSUBCFNHFMBEB
111
TORTAS
Ingredientes da Cobertura 3FOEJNFOUPQPSÎÜFT
Torta Rápida de Coco tHEFDIPDPMBUFNFJP (SBVEFEJmDVMEBEFGÈDJM
1PS%BMWB;BOGPSMJO 5SFNEB"MFHSJB BNBSHPEFSSFUJEP 5FNQPEFQSFQBSPIPSB
tMBUBEFDSFNFEFMFJUF
3FOEJNFOUPQPSÎÜFT tDPMIFS EFTPQB EFMJDPSEFDBDBV Ingredientes
(SBVEFEJmDVMEBEFGÈDJM tPWPT
5FNQPEFQSFQBSPIPSB Preparo tYÓDBSB EFDIÈ EFØMFP
$PMPRVFOBCBUFEFJSBBNBOUFJHB PBÎÞDBS tFYÓDBSB EFDIÈ EFBÎÞDBS
Ingredientes da Massa FBTHFNBT.JTUVSFCFNBUÏGPSNBSVN tYÓDBSB EFDIÈ EFGBSJOIBJOUFHSBM
tYÓDBSBT EFDIÈ EFGBSJOIBEFUSJHP DSFNFFTCSBORVJÎBEP&NTFHVJEB KVOUF tYÓDBSB EFDIÈ EFGBSJOIBEFUSJHP
tYÓDBSB EFDIÈ EFBÎÞDBS P DIPDPMBUF EFSSFUJEP SFUJSF B NJTUVSB tYÓDBSBT EFDIÈ EFNBÎÍQJDBEB
tDPMIFSFT EFTPQB EFNBOUFJHB EBCBUFEFJSBFJODPSQPSFEFMJDBEBNFOUFB FNDVCPT
tPWP GBSJOIBFBTDMBSBTFNOFWF%FTFQFKFFN tDPMIFSFT EFTPQB EFVWBQBTTB
tDPMIFS EFTPQB EFGFSNFOUPFNQØ VNB GPSNB SFEPOEB DPN BSP SFNPWÓWFM tDPMIFS EFTPQB EFGFSNFOUPFNQØ
tDPMIFS EFDIÈ EFTBM EFBQSPYJNBEBNFOUFDNEFEJÉNFUSP tYÓDBSB EFDIÈ EFBÎÞDBS
GPSSBEBDPNQBQFMNBOUFJHB-FWFBNBT NJTUVSBEPDPNDBOFMB
Ingredientes do Creme TBBPGPSOPQSFBRVFDJEPQPSDFSDBEF t.BSHBSJOBFGBSJOIBEFUSJHP
tMJUSPEFMFJUF NJOVUPT%FQPJTEFQSPOUP EFTFOGPSNF QBSBVOUBSFQPMWJMIBS
tDPMIFSFT EFTPQB EFBÎÞDBS SFUJSFPQBQFMNBOUFJHBFSFTFSWF1BSBB
tDPMIFSFT EFTPQB EFBNJEPEFNJMIP DPCFSUVSB NJTUVSFPDIPDPMBUF PDSFNF Preparo
t3BTQBTEFMJNÍPBHPTUP EFMFJUFFPMJDPS&TQBMIFPDSFNFTPCSFB #BUB OP MJRVJEJGJDBEPS PT PWPT P ØMFP
NBTTBEBUPSUBFTJSWB F P BÎÞDBS BUÏ IPNPHFOFJ[BS +VOUF B
Ingredientes da Cobertura GBSJOIB JOUFHSBM F CBUB QPS NJOVUP
tHEFDPDPSBMBEP $PMPRVFBNJTUVSBFNVNBUJHFMB BEJ
Preparo
1BSB GB[FS B NBTTB NJTUVSF UPEPT PT JO
* DJPOF B GBSJOIB EF USJHP F NFYB CFN
+VOUF B NBÎÍ BT QBTTBT F P GFSNFOUP
NFYFOEP CFN $PMPRVF B NBTTB FN
VNB GPSNB SFEPOEB VOUBEB F FOGBSJ
HSFEJFOUFTFTPWFBUÏRVFmRVFNBDJBFIP Torta Rápida OIBEBFQPMWJMIFBÎÞDBSDPNDBOFMBBO
UFTEFJSBPGPSOP-FWFQBSBBTTBSQPS
NPHÐOFB3FTFSWF'BÎBPDSFNF MFWBOEP
UPEPTPTJOHSFEJFOUFTBPGPHP%FJYFDP[J de Maçã DFSDBEFNJOVUPTFNGPSOPNÏEJPF
OIBS SFUJSFFSFTFSWF'PSSFDPNBNBTTB 1PS%ÏCPSB$PSEFJSP TJSWBEFQPJTEFGSJB
VNBBTTBEFJSBVOUBEBFQPMWJMIBEB DPMP
RVFQPSDJNBPDSFNFFDVCSBDPNVNB
NJTUVSBEFDPDPSBMBEPFMFJUFDPOEFOTB
EP -FWF B UPSUB BP GPSOP NÏEJP BUÏ RVF
FTUFKBEPVSBEBFTJSWBFNTFHVJEB
*Torta Rápida
1PS(FHF'SBODP
3FOEJNFOUPQPSÎÜFT
tHFNBT
'PUP4IVUUFSTUPDL
tDMBSBTFNOFWF
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 EFGBSJOIBEFUSJHP tDPMIFSFT EFTPQB EFNBOUFJHB
tDPMIFS EFTPQB EFBNJEPEFNJMIP Ingredientes do Recheio
TFNTBM
tPWPT tMBUBEFDSFNFEFMFJUF
tYÓDBSB EFDBGÏ EFSVN
tYÓDBSB EFDIÈ EFBÎÞDBS tMBUBEFMFJUFDPOEFOTBEP
tDPMIFS EFDBGÏ EFHFOHJCSFFNQØ
tYÓDBSB EFDIÈ EFVWBQBTTB tMBUBT NFTNBNFEJEB EFMFJUF
tMJUSPEFTPSWFUFEFDIPDPMBUF
t.BSHBSJOBFGBSJOIBEFUSJHP tHFNBT amolecido
QBSBVOUBS tDPMIFSFT EFTPQB EFBNJEPEFNJMIP tDPMIFSFT EFDIÈ EFDBGÏFN
tDPMIFSFT EFTPQB EFDIPDPMBUF QØTPMÞWFM
Preparo FNQØ
#BUBUPEPTPTJOHSFEJFOUFTOPMJRVJEJmDB tYÓDBSBT EFDIÈ EFDIBOUJMJ Preparo
EPS%FTQFKFBNJTUVSBFNVNBBTTBEFJSB t$IPDPMBUFHSBOVMBEP QBSBEFDPSBS .JTUVSFPCJTDPJUPFBNBOUFJHBFGPSSF
FMFWFBPGPSOPBUÏRVFmRVFEPVSBEB VNBGPSNBSFEPOEBEFGVOEPSFNPWÓWFM
Preparo DPN B NBTTB #BUB P SVN P HFOHJCSF
1BSB B NBTTB NJTUVSF P MFJUF P DIP P DBGÏ F P TPSWFUF FN VNB CBUFEFJSB
* DPMBUF FN QØ F VNFEFÎB PT CJTDPJUPT

$PMPRVF PT CJTDPJUPT VNFEFDJEPT FN
VNBUSBWFTTBFSFTFSWF1BSBQSFQBSBSP
SFDIFJP MFWF BP GPHP P MFJUF DPOEFOTB
%FTQFKF P DSFNF TPCSF B NBTTB F MFWF
B UPSUB BP DPOHFMBEPS BUÏ FOEVSFDFS
4JSWBHFMBEP
Torta Silvestre EP PMFJUF BTHFNBT PBNJEPEFNJMIP
1PS%BMWB;BOGPSMJO 5SFNEB"MFHSJB F P DIPDPMBUF FN QØ .FYB TFNQSF BUÏ
3FOEJNFOUPQPSÎÜFT
RVF P DSFNF FOHSPTTF 3FUJSF B NJTUV
SB EP GPHP F BEJDJPOF P DSFNF EF MFJUF
%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
BDSFTDFOUFPDIBOUJMJCBUJEP 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
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
CBVOJMIB3FTFSWF1BSUBQBSBBNPOUBHFN
EBUPSUB DPMPDBOEPPSFDIFJPFNVNEPT
EJTDPT "DPNPEF PVUSP EJTDP QPS DJNB
* t3BTQBTEFMJNÍPBHPTUP
Demais Ingredientes
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
BUÏPCUFSVNBNBTTBIPNPHÐOFBFGPSSF
*
5FNQPEFQSFQBSPNJOVUPT PGVOEPEFVNBGPSNBSFEPOEBEFGVOEP
GBMTP DPN DN EF EJÉNFUSP 3FTFSWF
Ingredientes da Torta 1BSB P SFDIFJP IJESBUF BT HFMBUJOBT OB
Tortinha de Goiaba tHEFNBSHBSJOBTFNTBM
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
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 TPSWFUFTBCPSDIPDPMBUFTPCSFBCBTFEF
Quiche de Goiabada Receita Básica de Sorvete CJTDPJUPTFMFWFBBPGSFF[FSQPSDFSDBEF
tNMEFMFJUFJOUFHSBM IPSBTPVBUÏmSNBS&NTFHVJEB EJTQP
com Cream Cheese tHEFHMVDPTFCSBODB OIBPTCPNCPOTQJDBEPTQPSDJNB DVCSB
1PS+VSBOEZS"ĉPOTP tHEFHPSEVSBWFHFUBMIJESPHFOBEB DPNPTPSWFUFTBCPSDIPDPMBUFFSFUPSOF
tYÓDBSB EFDIÈ EFMFJUFFNQØ PEPDFBPGSFF[FSQPSNBJTIPSBT1PS
3FOEJNFOUPQPSÎÜFT tYÓDBSB EFDIÈ EFBÎÞDBS mN EFTFOGPSNFBUPSUB EFDPSFBDPNPT
(SBVEFEJmDVMEBEFNÏEJP tDPMIFS EFTPCSFNFTB EFMJHBOFVUSB CPNCPOT SFDIFBEPT F SFHVF B DBMEB EF
5FNQPEFQSFQBSPIPSBT tDPMIFSFT EFTPQB EFCBTFQBSBTPS DIPDPMBUFQPSDJNB4JSWBBFNTFHVJEB
WFUFOPTBCPSEFTVBQSFGFSÐODJB
Ingredientes da Massa tYÓDBSB EFDIÈ EFMFJUFDPOEFOTBEP
tFYÓDBSB EFDIÈ EFGBSJOIBEFUSJHP tYÓDBSB EFDIÈ EFDSFNFEFMFJUF
t£YÓDBSB EFDIÈ EFBNJEPEFNJMIP
tDPMIFSFT EFTPQB EFNBOUFJHBTFNTBM
tPWP
tHEFFNVMTJmDBOUF
Base
tHEFCJTDPJUPXBGFSTBCPSDIPDPMBUF
*Torta de Carolina
SBTQBTEFMJNÍPBHPTUP USJUVSBEP
Ingredientes do Creme Frio

tHEFDIPDPMBUFNFJPBNBSHPEFS Suprema
retido 1PS"OHÏMJDB4QÓOEPMB
tHEFDSFBNDIFFTF
tPWP Recheio 3FOEJNFOUPQPSÎÜFT
tMBUBTEFDSFNFEFMFJUFDPNTPSP tSFDFJUBCÈTJDBEFTPSWFUFTBCPSDIPDPMBUF (SBVEFEJmDVMEBEFGÈDJM
tQJUBEBEFDBOFMBFNQØFTTÐODJBEFMJ tSFDFJUBCÈTJDBEFTPSWFUFTBCPSDSFNF 5FNQPEFQSFQBSPIPSB
NÍPBHPTUP tCPNCPOTSFDIFBEPTEFTVBQSFGFSÐODJB
Ingredientes do Creme
Ingredientes do Recheio Cobertura tMBUBTEFMFJUFDPOEFOTBEP
3HEFHPJBCBEBQJDBEB t#PNCPOTSFDIFBEPTEFTVBQSFGFSÐODJB tDPMIFSFT EFTPQB EFGBSJOIBEFUSJHP
QBSBEFDPSBS tDPMIFS EFTPCSFNFTB EFDIPDPMBUF
Preparo tYÓDBSB EFDIÈ EFDBMEBQBSBTPSWFUF FNQØ
.BTTBo$PMPRVFUPEPTPTJOHSFEJFOUFT TBCPSDIPDPMBUF tMBUBTEFDSFNFEFMFJUFTFNTPSP
FN VN SFDJQJFOUF F BNBTTFPT DPN BT tDPMIFSFT EFTPQB EFNBOUFJHBTFNTBM
NÍPT BUÏRVFGPSNFVNBNBTTBNBDJB Preparo tYÓDBSB EFDIÈ EFBNÐOEPBTUPSSBEBT
FMJTB'FJUPJTTP EFJYFBEFTDBOTBSQPS 3FDFJUBCÈTJDBEFTPSWFUFo&NVNBQB FUSJUVSBEBTHSPTTFJSBNFOUF
NJOVUPT OB HFMBEFJSB OÍP QSFDJTB OFMB DPMPRVFNFUBEFEPMFJUFDPNBHMV tYÓDBSB EFDIÈ EFOP[FTUSJUVSBEBT
DPCSJMB 3FTFSWFB $SFNF GSJP o /P DPTFCSBODBFBHPSEVSBWFHFUBMIJESPHF HSPTTFJSBNFOUF
MJRVJEJmDBEPS CBUB UPEPT PT JOHSFEJFO OBEBFMFWFPTBPGPHPCBJYPBUÏEJTTPMWFS
UFTFNWFMPDJEBEFNÏEJBBUÏRVFGPSNF &NTFHVJEB CBUBBNJTUVSBPCUJEBOPMJ Demais Ingredientes
VNB NJTUVSB IPNPHÐOFB 3FTFSWFB RVJEJmDBEPS QPS NJOVUP FN WFMPDJEB tNMEFDIBOUJMJ
.POUBHFN o "CSB B NBTTB FN GPSNBT EFBMUB&OUÍP BEJDJPOFPMFJUFFNQØ P t.JOJDBSPMJOBTTFNSFDIFJPBHPTUP
QBSBRVJDIFQFRVFOBTF EFQPJT DPMPRVF BÎÞDBS BMJHBOFVUSBFPSFTUBOUFEPMFJ t"NÐOEPBT OP[FTFNJOJDBSPMJOBT
PTQFEBÎPTEFHPJBCBEB'FJUPJTTP DPMP UF FCBUBQPSNBJTNJOVUP%FTQFKFP SFDIFBEBTBHPTUPQBSBEFDPSBS
RVF P DSFNF GSJP BUÏ £ EB GPSNB -FWF DSFNFPCUJEPFNVNSFGSBUÈSJPFMFWFP
BRVJDIFQBSBBTTBSFNGPSOPDPNUFN BPGSFF[FSQPSIPSBT'FJUPJTTP SFUJSFP Preparo
QFSBUVSBNÏEJB $ PVBUÏEPVSBS TPSWFUFEPGSFF[FSFCBUBPOBCBUFEFJSB $SFNF o &N VNB QBOFMB HSBOEF DPMP
4JSWBPFNTFHVJEB DPNBCBTFQBSBTPSWFUF PMFJUFDPOEFO RVFPMFJUFDPOEFOTBEP BGBSJOIBEFUSJHP
TBEP PDSFNFEFMFJUFFPFNVMTJmDBOUF F P DIPDPMBUF FN QØ NFYFOEP TFNQSF
FN WFMPDJEBEF BMUB QPS DFSDB EF B BUÏEJTTPMWFSDPNQMFUBNFOUF&NTFHVJ
*Torta de Sorvete NJOVUPT PV BUÏ PCUFS VNB DPOTJTUÐODJB EB KVOUF P DSFNF EF MFJUF NJTUVSF CFN
IPNPHÐOFB 3FUPSOF P TPSWFUF BP GSFF FBDSFTDFOUFBNBOUFJHB-FWFBNJTUVSB
[FSQPS OPNÓOJNP IPSBT#BTFo&N BPGPHPNÏEJP NFYFOEPTFNQSFQPSDFS
VN SFDJQJFOUF DPMPRVF P CJTDPJUP USJUV DB EF NJOVUPT PV BUÏ EFTQSFOEFS EP
SBEP F P DIPDPMBUF EFSSFUJEP F NJTUVSF GVOEPEBQBOFMB%FTMJHVFPGPHP EFJYFB
1PS"MJDF3PTTJ PT'FJUPJTTP DPMPRVFBGBSPGBPCUJEBFN FTGSJBS F BDSFTDFOUF BT BNÐOEPBT F BT
VNB GPSNB SFUBOHVMBS BMUB DN Y OP[FT3FTFSWFB.POUBHFNo&NVNB
3FOEJNFOUPQPSÎÜFT DN Y DN GPSSBEB DPN mMNF QMÈTUJDP GPSNB EF BSP SFNPWÓWFM DPN DN EF
(SBVEFEJmDVMEBEFNÏEJP EFJYBOEPDFSDBEFDFOUÓNFUSPTGPSBEB EJÉNFUSP GBÎBVNBDBNBEBEFDBSPMJOBT
5FNQPEFQSFQBSPIPSB UFNQPEF GPSNB-FWFBCBTFËHFMBEFJSBQPSDFSDB TFNSFDIFJPDPSUBEBTBPNFJPDPNBDB
GSFF[FS EFNJOVUPT.POUBHFNo$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
BÎÞDBS BGBSJOIBEFUSJHP PDIPDPMBUFFNQØ
*Cheesecake de
PDIFFTFDBLFEPGPSOPFEFJYFPFTGSJBS
&OUÍP EFTQFKF B DBMEB TPCSF B UPSUB F FBNBSHBSJOBHFMBEBFQVMTFBUÏGPSNBSVNB
DPMPRVFBOBHFMBEFJSBQPSVNBIPSB GBSPGB"DSFTDFOUFPPWPFBHFNBFEFJYF
CBUFS BUÏ GPSNBS VNB NBTTB IPNPHÐOFB
3FUJSFBNBTTBEPQSPDFTTBEPS FNCSVMIFB
FN mMNFQMÈTUJDP F EFJYFB EFTDBOTBS OB
Baunilha e Banana
1PS,BUZB.JDIFMMZOOF
3FOEJNFOUPQPSÎÜFT
*Quiche de HFMBEFJSBQPSNJOVUPT&NTFHVJEB GPSSF
GPSNJOIBTSFEPOEBTEFGVOEPGBMTP DN
EFEJÉNFUSP DPNBNBTTB QSFTTJPOBOEPB
DPNPTEFEPT'BÎBGVSPTDPNVNHBSGPF
(SBVEFEJmDVMEBEFGÈDJM MFWF BT GPSNJOIBT BP GPSOP QSFBRVFDJEP
5FNQPEFQSFQBSPIPSBTFNJOVUPT Chocolate 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 EFFTTÐODJBEFCBVOJMIB
tFYÓDBSBTEFDSFBNDIFFTF BQSPYJ
NBEBNFOUF H
tYÓDBSB EFDIÈ EFÈHVBRVFOUF
'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$PNPSFTUBOUFEBNBO
UFJHB VOUF VNB BTTBEFJSB EF BSP SFNP
WÓWFM DPN DN EF EJÉNFUSP 'PSSF P
GVOEPFBTMBUFSBJTDPNBNBTTBFSFTFS
117
'PUP%JBOB'SFJYP1SPEVÎÍP.BSMZ"SOBVE TORTAS
Torta de Amêndoa
1PS3POBMEP3PTTJ
3FOEJNFOUPQPSÎÜFT
tHEFGBSJOIBEFUSJHP
tHEFGBSJOIBEFTPKBUPTUBEB
tHEFNBOUFJHB
tPWP
tHFNB
tHEFBÎÞDBS
tHFNBTQFOFJSBEBT
tDPMIFSFT EFTPQB DIFJBTEFNBOUFJHB
tHEFBNÐOEPBTQJDBEBT
tNMEFDPOIBRVF
Cheesecake tHEFNBOUFJHB
t&TTÐODJBEFBNÐOEPBBHPTUP
tQBDPUFTEFCJTDPJUPUJQPNBJTFOB
de Amora Preparo
1BSBBNBTTB NJTUVSFCFNUPEPTPTJOHSF
1PS"SUVSP'SBOL Recheio EJFOUFT%FJYFBEFTDBOTBSQPSNJOVUPT
tHEFHFMBUJOBFNQØJODPMPS -FWFQBSBBTTBSFNGPSOPNÏEJPQPSBQSPYJ
3FOEJNFOUPVOJEBEFT tNMEFÈHVBNPSOB
(SBVEFEJmDVMEBEFNÏEJP NBEBNFOUFNJOVUPT.JTUVSFPTJOHSF
tHEFDSFBNDIFFTF EJFOUFTEPSFDIFJPFDPMPRVFTPCSFBNBTTB
5FNQPEFQSFQBSPNJOVUPT tHEFDSFNFEFMFJUF KÈ QSFWJBNFOUF BTTBEB -FWF B UPSUB OPWB
tHEFMFJUFDPOEFOTBEP NFOUFBPGPSOPBUÏRVFmRVFEPVSBEB
Ingredientes
tHEFSJDPUB
tSFDFJUBCÈTJDBQBSBDIFFTFDBLF
tNMEFÈHVB
tHEFGSVUBTWFSNFMIBT
tHEFDIPDPMBUFBPMFJUFEFSSFUJEP
FNCBOIPNBSJB
*
Preparo
&NVNBQBOFMB NJTUVSFBTGSVUBTDPNB
t$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 5FNQPEFQSFQBSPNJOVUPT GSFF[FS
NPWÓWFM DPN B NJTUVSB F MFWFB BP GPSOP
*Cheesecake FN UFNQFSBUVSB NÏEJBCBJYB ¡$

QPS BQSPYJNBEBNFOUF NJOVUPT3FDIFJP
o%JTTPMWBBHFMBUJOBOBÈHVBNPSOBFSFTFS
WFB ® QBSUF CBUB PT EFNBJT JOHSFEJFOUFT
Ingredientes da Base
tQBDPUFEFCJTDPJUPEFMFJUFFNFM
tDPMIFSFT EFTPQB EFNBSHBSJOBFN
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
CBUFEPSEFDMBSBTNBOVBM.JTUVSFBTDMBSBT
Cobertura
tHEFDIPDPMBUFNFJPBNBSHP EFMJDBEBNFOUF QPSÞMUJNP PGFSNFOUPFN Torta-Mousse de
tDBJYBEFDSFNFEFMFJUF H
tQBDPUFEFCJTDPJUPDPCFSUPDPNDIPDPMBUF
QØFSFTFSWF.JTUVSFCFNPTJOHSFEJFOUFT
EBDBMEBFMFWFBPGPHP EFJYBOEPGFSWFSBUÏ Chocolate com
Preparo
BUJOHJSPQPOUPEFDBSBNFMP&NTFHVJEB
DPMPRVFBDBMEBFNVNBBTTBEFJSBDPN Calda de Graviola
DNEFEJÉNFUSP$VCSBDPNBTSPEFMBTEF 1PS+VMJBOB"CVE
#BTFo5SJUVSFPTCJTDPJUPTOPMJRVJEJmDB
EPS&NTFHVJEB BDSFTDFOUFBNBSHBSJOBË CBOBOBFEFTQFKFBNBTTBQPSDJNB-FWF
BPGPSOPNÏEJPQBSBBTTBSQPSBQSPYJNB 3FOEJNFOUPQPSÎÜFT
GBSPGBPCUJEBFBNBTTFCFNBUÏPCUFSVNB 5FNQPEFQSFQBSPIPSBFNJOVUPT
NBTTBIPNPHÐOFB'PSSFPGVOEPEFVNB EBNFOUFNJOVUPT%FTFOGPSNFBUPSUB
BJOEBRVFOUFFTJSWBB Ingredientes da Massa
GPSNB SFEPOEB EF BSP SFNPWÓWFM F MFWF Ë tQBDPUFEFDPPLJFTTBCPSDIPDPMBUF
HFMBEFJSBQPSDFSDBEFNJOVUPT4PSWFUF DPNHPUBTEFDIPDPMBUF
o&NVNBQBOFMB DPMPRVFPMFJUF PMFJUF
DPOEFOTBEPFBTHFNBT FMFWFBPGPHPNÏ
EJP NFYFOEPTFNQSFBUÏMFWBOUBSGFSWVSB
3FUJSFEPGPHPFEFJYFFTGSJBS®QBSUF CBUB
PDIBOUJMMJFNJTUVSFBPDSFNFGSJP1PSÞMUJ
*Torta Mousse de tDPMIFSFT EFTPQB EFNBOUFJHBHFMBEB
tFOWFMPQFTEFHFMBUJOBFNQØJODPMPSt
YÓDBSB EFDIÈ EFÈHVB
tDMBSBT
NP BEJDJPOFPTQÐTTFHPTQJDBEPT3FTFSWF
$PCFSUVSB o %FSSFUB P DIPDPMBUF OP NJ
Maracujá com Soja tDPMIFSFT EFTPQB EFBÎÞDBS
tYÓDBSBT EFDIÈ EFDIPDPMBUF
1PS%BOJFMMB.PSFJSBF.BSJB"MJDF
DSPPOEBT F BDSFTDFOUF P DSFNF EF MFJUF NFJPBNBSHPQJDBEP
NJTUVSBOEP CFN BUÏ mDBS IPNPHÐOFP tDBJYBEFDSFNFEFMFJUF H
3FOEJNFOUPQPSÎÜFT
.POUBHFN o %FTQFKF P DSFNF GSJP TPCSF tHFNBT
BCBTFEBUPSUB DVCSBDPNmMNFQMÈTUJDPF Ingredientes da Calda
5FNQPEFQSFQBSPIPSB
MFWFBPGSFF[FSQPSIPSBT'FJUPJTTP EJT tFYÓDBSB EFDIÈ EFQPMQBEFHSBWJPMB
QPOIB B DPCFSUVSB OB TVQFSGÓDJF EB UPSUB tYÓDBSB EFDIÈ EFBÎÞDBS
FEFTFOGPSNFB"OUFTEFTFSWJS EFDPSFB
tHEFQSPUFÓOBUFYUVSJ[BEBEFTPKB
DPNPTCJTDPJUPTDPCFSUPTDPNDIPDPMBUF Preparo
tHEFNBOUFJHB
tDPMIFS EFDIÈ EFFTTÐODJBEFCBVOJMIB .BTTBo/PQSPDFTTBEPS DPMPRVFPTDPPLJFT
*Torta de Banana Ingredientes do Recheio FCBUBPTDPNBMÉNJOBBUÏUSJUVSÈMPTUPUBM

tFOWFMPQFEFHFMBUJOBFNQØTFNTBCPS NFOUF &OUÍP KVOUF B NBOUFJHB F CBUB BUÏ
FJODPMPSIJESBUBEB GPSNBSVNBNBTTB'FJUPJTTP FTQBMIFBTP
tMBUBEFMFJUFDPOEFOTBEP CSFPGVOEPEFVNBGPSNBSFEPOEBEFGVOEP
tMBUBEFTVDPEFNBSBDVKÈDPODFOUSBEP SFNPWÓWFM DNEFEJÉNFUSP 3FTFSWFB
1PS.BSHBSJEB/VOFT#FOUP 3FDIFJPo&NVNSFDJQJFOUF IJESBUFBHFMB
tDMBSBTFNOFWF
Ingredientes da Cobertura UJOBFNQØOBÈHVBFMFWFBBPNJDSPPOEBT
3FOEJNFOUPQPSÎÜFT FNQPUÐODJBNÏEJB QPSDFSDBEFTFHVO
tDPMIFS EFTPQB EFHFMBUJOBFNQØ
(SBVEFEJmDVMEBEFGÈDJM EPT PV BUÏ EJTTPMWÐMB 3FTFSWFB ® QBSUF
TFNTBCPSFJODPMPSIJESBUBEB
5FNQPEFQSFQBSPIPSBFNJOVUPT CBUBBTDMBSBTFNOFWFDPNDPMIFSFT EF
tYÓDBSB EFDIÈ EFTVDPEF
NBSBDVKÈDPODFOUSBEP TPQB EFBÎÞDBSFNWFMPDJEBEFBMUBBUÏPC
Ingredientes da Massa UFS QJDPT mSNFT F SFTFSWFBT &N TFHVJEB
tHFNBT CBUB BT HFNBT DPN P SFTUBOUF EP BÎÞDBS
tDMBSBTFNOFWF FNWFMPDJEBEFBMUB BUÏGPSNBSVNBHFNBEB
Preparo
tYÓDBSBT EFDIÈ EFBÎÞDBS DMBSB 3FTFSWFB &OUÍP EFSSFUB P DIPDP
1BSB GB[FS B NBTTB IJESBUF B QSPUFÓOB
tYÓDBSB EFDIÈ EFTVDPEFMBSBOKB MBUF OP NJDSPPOEBT FN QPUÐODJB NÏEJB
DPNÈHVBFNVNBUJHFMB KVOUFBFTTÐODJB
tFYÓDBSB EFDIÈ EFGBSJOIBEFUSJHP EFCBVOJMIBFNJTUVSFBUÏPCUFSVNBNBT QPSNJOVUPFTFHVOEPT NFYFOEPPB
tFYÓDBSB EFDIÈ EFGBSJOIBEFTPKB TBIPNPHÐOFB'PSSFPGVOEPFBTMBUFSBJT DBEBTFHVOEPT+VOUFPDSFNFEFMFJUFF
tDPMIFS EFTPQB EFGFSNFOUPFNQØ EFVNBGPSNBSFEPOEBEFBSPSFNPWÓWFM NFYBBUÏGPSNBSVNBNJTUVSBIPNPHÐOFB
Ingredientes da Calda DNEFEJÉNFUSP DPNBNBTTBFSFTFS %FQPJT BDSFTDFOUFBTHFNBTCBUJEBTFNJT
tYÓDBSBT EFDIÈ EFBÎÞDBS WF1BSBPSFDIFJP CBUBOPMJRVJEJmDBEPS UVSFEFMJDBEBNFOUF1PSÞMUJNP BDSFTDFOUFB
tYÓDBSB EFDIÈ EFÈHVB P MFJUF DPOEFOTBEP P TVDP F B HFMBUJOB HFMBUJOB NJTUVSBOEPSÈQJEBFEFMJDBEBNFO
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
DSFNF3FTFSWF1FOFJSFBGBSJOIBEFUSJHPF VNB DBMEB FTQFTTB 2VBOEP P SFDIFJP GFSWFS F FOHSPTTBS QPS BQSPYJNBEBNFOUF
BGBSJOIBEFTPKBFBEJDJPOFBPTQPVDPTBP FTUJWFS NBJT mSNF DPMPRVF B DBMEB QPS NJOVUPT.POUBHFNo3FUJSFBUPSUBEB
DSFNFSFTFSWBEP NJTUVSBOEPCFNDPNVN DJNBFMFWFQBSBHFMBS HFMBEFJSBFSFHVFBDPNBDBMEBGSJB
119
'PUP$BNJMB$BMJDDIJP1SPEVÎÍP.BSMZ"SOBVE
BISCOITOS
& DOCINHOS
120
BISCOITOS &Distribuio
DOCINHOS 100% Gratuito
Biscoito de Sorvete Cookies de Café Donuts

1PS$BSPM.PZTÏT 1PS-VDJBOB$PMFUUP
de Morango
1PS5ÈMJUB,JUJ[JOHFS 3FOEJNFOUPBQPSÎÜFT 3FOEJNFOUPBVOJEBEFT
F3BGBFMB$BWBMDBOUJ (SBVEFEJmDVMEBEFGÈDJM (SBVEFEJmDVMEBEFGÈDJM
5FNQPEFQSFQBSPNJOVUPT IPSBT 5FNQPEFQSFQBSPNJOVUPT
3FOEJNFOUPVOJEBEFT OBHFMBEFJSB
(SBVEFEJmDVMEBEFNÏEJDP Ingredientes da Massa
5FNQPEFQSFQBSPIPSB UFNQPEF Ingredientes tYÓDBSB EFDIÈ EFBÎÞDBS
GSFF[FS tYÓDBSBT EFDIÈ EFGBSJOIBEFUSJHP tYÓDBSBT EFDIÈ EFGBSJOIBEFUSJHP
tYÓDBSB EFDIÈ EFBÎÞDBSNBTDBWP tDPMIFS EFTPQB EFGFSNFOUPFNQØ
Ingredientes tYÓDBSB EFDIÈ EFBÎÞDBS tPWPT
tYÓDBSB EFDIÈ EFGBSJOIBEFUSJHP tYÓDBSBTEFDIPDPMBUFBPMFJUFQJDBEP tYÓDBSB EFDIÈ EFNBOUFJHBTFNTBM
tYÓDBSB EFDIÈ EFGBSJOIBEFBNÐO tYÓDBSB EFDIÈ EFBWFJBFNnPDPT tYÓDBSB EFDIÈ EFMFJUF
EPBTPVEFDBKV tYÓDBSB EFDIÈ EFNBOUFJHBTFNTBM t»MFP QBSBGSJUBS
tEFYÓDBSB EFDIÈ EFBÎÞDBS derretida t'BSJOIBEFUSJHP QBSBFOGBSJOIBS
tYÓDBSB EFDIÈ EFNBOUFJHB tPWPT
tDPMIFS EFDIÈ EFFTTÐODJBEFCBVOJMIB tHFNBT Ingredientes da Cobertura
t.BSHBSJOB QBSBVOUBS tDPMIFSFT EFTPQB EFDBGÏTPMÞWFM tYÓDBSB EFDIÈ EFDIPDPMBUFBPMFJUF
t'BSJOIBEFUSJHP QBSBFOGBSJOIBS tDPMIFS EFDIÈ EFTBM derretido
t4PSWFUFEFNPSBOHP PTVmDJFOUF tDPMIFS EFDIÈ EFGFSNFOUPFNQØ tYÓDBSB EFDIÈ EFDIPDPMBUFCSBODP
QBSBSFDIFBS t.BSHBSJOB QBSBVOUBS derretido
tHEFDIPDPMBUFBPMFJUF t'BSJOIBEFUSJHP QBSBFOGBSJOIBS tYÓDBSB EFDIÈ EFDIPDPMBUFHSBOVMBEP
t$POGFJUPTDPMPSJEPT QBSBEFDPSBS
Preparo Preparo
1BSB GB[FS PT CJTDPJUPT NJTUVSF FN VN &N VN SFDJQJFOUF HSBOEF NJTUVSF PT Preparo
SFDJQJFOUFBGBSJOIBEFUSJHP BGBSJOIBEF EPJTUJQPTEFBÎÞDBS PTPWPT BTHFNBT &N VNB UJHFMB NJTUVSF P BÎÞDBS B GB
BNÐOEPBT P BÎÞDBS B NBOUFJHB F B FT FPDBGÏ"DSFTDFOUFBNBOUFJHBEFSSFUJ SJOIB EF USJHP F P GFSNFOUP FN QØ &N
TÐODJBEFCBVOJMIB FBNBTTFUPEPTPTJO EBFDPOUJOVFNFYFOEP"EJDJPOFBGB TFHVJEB BEJDJPOF PT PWPT B NBOUFJHB
HSFEJFOUFTDPNBTNÍPTBUÏGPSNBSVNB SJOIBEFUSJHP PTBM PGFSNFOUP BBWFJB F P MFJUF F NFYB BUÏ GPSNBS VNB NBTTB
NBTTB VOJGPSNF 'FJUP JTTP FNCSVMIF B FPDIPDPMBUFQJDBEP.JTUVSFUVEPBUÏ IPNPHÐOFB&OUÍP FNVNBCBTFFOGBSJ
NBTTB DPN mMNF QMÈTUJDP F MFWFB Ë HF RVF B NBTTB GJRVF IPNPHÐOFB 5BNQF OIBEB DPMPRVFBNBTTBFNFYBBUÏEFT
MBEFJSB QPS NJOVUPT QBSB EFTDBOTBS PSFDJQJFOUFFMFWFBNJTUVSBËHFMBEFJSB HSVEBS EBT NÍPT 4F OFDFTTÈSJP BDSFT
&OUÍP BCSBBNBTTBDPNVNSPMPF DPN QPS OPNÓOJNP USÐTIPSBT"PSFUJSÈ DFOUF NBJT GBSJOIB EF USJHP 'FJUP JTTP
PBVYÓMJPEFVNDPSUBEPSFNGPSNBUPEF MB FMB EFWFSÈ FTUBS EVSB %FQPJT VOUF BCSB B NBTTB DPN FTQFTTVSB EF DN
DPSBÎÍP NPEFMFPTCJTDPJUPT&NTFHVJ EVBT BTTBEFJSBT HSBOEFT DPN NBSHBSJ DPSUFBFNRVBESBEPTFGBÎBVNDPSUFOP
EB BDPNPEF PT DPSBÎÜFT FN VNB BTTB OBFGBSJOIB EFJYBOEPBTEFMBEP$PN DFOUSP GPSNBOEPBTSPTDBT'SJUFBTFN
EFJSB HSBOEF VOUBEB F FOGBSJOIBEB EFJ BBKVEBEFVNBDPMIFS UJSFQFEBÎPTEB ØMFPRVFOUF FNGPHPNÏEJP BUÏEPVSBS
YBOEPVNBEJTUÉODJBEFDNFOUSFFMFT NBTTB F GBÎB CPMJOIBT BDIBUBOEPBT 1PSmN CBOIFBTVQFSG ÓDJFEBTSPTDBTOP
FMFWFPTQBSBBTTBSFNGPSOPQSFBRVFDJ MPHP FN TFHVJEB QBSB GJDBSFN DPN P DIPDPMBUFBPMFJUFPVOPDIPDPMBUFCSBO
EPFNUFNQFSBUVSBNÏEJB $ QPS GPSNBUP EF DPPLJF "TTF PT CJTDPJUPT DP EFDPSFBT DPN DIPDPMBUF HSBOVMBEP
BQSPYJNBEBNFOUF NJOVUPT PV BUÏ FN GPSOP KÈ QSFBRVFDJEP QPS BQSPYJ PV DPOGFJUPT DPMPSJEPT F EFJYFBT TFDBS
mDBSMFWFNFOUFEPVSBEP&ORVBOUPJTTP NBEBNFOUF NJOVUPT %FTMJHVF P 4JSWBBTFNUFNQFSBUVSBBNCJFOUF
EFSSFUB P DIPDPMBUF FN CBOIPNBSJB F GPSOP NBT EFJYF BT BTTBEFJSBT EFOUSP
EÐMIF P DIPRVF UÏSNJDP %FQPJT SFUJSF BUÏRVFPTCJTDPJUPTFTGSJFNUPUBMNFO
PT CJTDPJUPT EP GPSOP F SFTFSWFPT QBSB UF%JDBNPMIFBQPOUBEPTDPPLJFTFN
FTGSJBS 1PS mN CBOIFPT OP DIPDPMBUF DIPDPMBUFEFSSFUJEPFQPMWJMIF DBGÏTP
EFSSFUJEP EFJYFPT TFDBS F SFDIFJFPT MÞWFM QBSBJOUFOTJGJDBSPTBCPS
DPN P TPSWFUF EF NPSBOHP .BOUFOIB
PTOPGSFF[FSBUÏBIPSBEFTFSWJS
121
MIB 6UJMJ[F B DBMEB JNFEJBUBNFOUF BQØT EFJSB FN WFMPDJEBEF BMUB QPS DFSDB EF
Bem-Casado PQSFQBSP NJOVUPT"DSFTDFOUFPBÎÞDBSFCBUB
1PS+VMJBOB"CCVE QPS NBJT NJOVUPT &OUÍP QFOFJSF PT
Recheio de Doce de Leite EFNBJT JOHSFEJFOUFT TFDPT FN VN SF
3FOEJNFOUPVOJEBEFT Ingredientes DJQJFOUF EFTQFKF P QSFQBSP QPS DJNB F
(SBVEFEJmDVMEBEFNÏEJP tMBUBEFMFJUFDPOEFOTBEP NJTUVSFEFMJDBEBNFOUFDPNPBVYÓMJPEF
5FNQPEFQSFQBSPCPSBT tDPMIFS EFDIÈ EFNBSHBSJOBTFNTBM VN CBUFEPS NBOVBM 'FJUP JTTP EJTQP
tHFNBQFOFJSBEB OIB B NBTTB FN VNB GPSNB SFUBOHVMBS
Ingredientes da Massa t«HVB PTVmDJFOUF QBSBDP[JOIBS DN Y DN VOUBEB F FOGBSJOIB
tPWPT t-FJUFDPOEFOTBEP EB F BTTFB FN GPSOP QSFBRVFDJEP FN
tDPMIFSFT EFTPQB EFBÎÞDBSQFOFJSBEP UFNQFSBUVSB NÏEJB $ QPS DFSDB
tDPMIFSFT EFTPQB EFGBSJOIBEFUSJHP Preparo EFBNJOVUPT3FDIFJPo&NVNB
QFOFJSBEB 1BSBGB[FSPEPDFEFMFJUF FNVNBQBOF QBOFMB DPMPRVF P MFJUF DPOEFOTBEP B
tDPMIFSFT EFTPQB EFBNJEPEFNJMIP MBEFQSFTTÍP DPMPRVFPMFJUFDPOEFOTB NBOUFJHB F B NJTUVSB TBCPS NPSBOHP F
QFOFJSBEP EPFDVCSBPDPNBÈHVB&OUÍP MFWFPT MFWF B NJTUVSB BP GPHP NÏEJP NFYFO
tDPMIFS EFTPCSFNFTB EFGFSNFOUP BP GPHP NÏEJP F EFJYFPT DP[JOIBS QPS EPTFNQSFBUÏEFTQSFOEFSEPGVOEPEB
RVÓNJDPFNQØQFOFJSBEP NJOVUPT BQØT P JOÓDJP EB GFSWVSB QBOFMBFmDBSDPNQPOUPEFCSJHBEFJSP
tDPMIFS EFDIÈ EFFTTÐODJBEFCBVOJMIB %FTMJHVF P GPHP F EFJYF B NJTUVSB FT NPMF%FJYFBFTGSJBS1BSBmOBMJ[BS EF
t.BSHBSJOB QBSBVOUBS GSJBS'FJUPJTTP DPMPRVFFNVNBQBOFMB TFOGPSNFBNBTTBFNVNQBOPEFQSBUP
t'BSJOIBEFUSJHP QBSBFOGBSJOIBS P EPDF EF MFJUF B NBSHBSJOB F B HFNB VNFEFDJEP EJTUSJCVBPCJDIPEFQÏQPS
-FWF B NJTUVSB BP GPHP NÏEJP F NFYB DJNB F FOSPMFB EFMJDBEBNFOUF DPNP
Preparo TFNQSFBUÏEFTQSFOEFSEPGVOEPEBQB SPDBNCPMF%FDPSFBBHPTUP
1FOFJSFBTHFNBTFMFWFBTËCBUFEFJSB FN OFMB3FUJSFBEPGPHP EFJYFBFTGSJBSF
WFMPDJEBEFNÈYJNB DPNBTDMBSBTFPBÎÞ VUJMJ[FBQBSBSFDIFBSPTCFNDBTBEPT
DBSBUÏPCUFSVNDSFNFGPGPFFTCSBORVJ
ÎBEP%JNJOVBBWFMPDJEBEFEPBQBSFMIPF *Alfajor
BDSFTDFOUF BPTQPVDPT BGBSJOIBEFUSJHP
PBNJEPEFNJMIP PGFSNFOUPFNQØFB
FTTÐODJBEFCBVOJMIB&OUÍP FNVNBBT
TBEFJSBVOUBEBFFOGBSJOIBEB DPMPRVFQF
*Rocambole de 1PS$BSPM.PZTÏT
RVFOBTQPSÎÜFTEFNBTTBDPNPBVYÓMJPEF 3FOEJNFOUPQPSÎÜFT
VNBDPMIFSEFTPCSFNFTB EFJYBOEPVNB Bicho-de-Pé (SBVEFEJmDVMEBEFGÈDJM
EJTUÉODJB EF EFEPT FOUSF FMBT -FWF BT 1PS&MJTBCFUI5FPEPSP 5FNQPEFQSFQBSPNJOVUPT
QPSÎÜFTQBSBBTTBSFNGPSOPQSFBRVFDJEP
FN UFNQFSBUVSB BMUB $ QPS BQSP 3FOEJNFOUPQPSÎÜFT Ingredientes
YJNBEBNFOUF NJOVUPTPVBUÏEPVSBS (SBVEFEJmDVMEBEFGÈDJM tDPMIFSFT EFTPCSFNFTB EFGFSNFOUP
3FUJSFBTEPGPSOPF DPNPBVYÓMJPEFVN 5FNQPEFQSFQBSPIPSBT FNQØ
DPSUBEPS SFEPOEP DN EF EJÉNFUSP tYÓDBSB EFDIÈ EFNBOUFJHBEFSSFUJEB
iBDFSUFwPTEJTDPTEFNBTTB1BSBmOBMJ[BS Ingredientes da Massa tYÓDBSBT EFDIÈ EFBÎÞDBS
NPOUFPTQBSFTEFEJTDPT SFDIFJFPTDPN tPWPT tHFNBT
DFSDBEFDPMIFS EFTPQB SBTBEPSFDIFJP tYÓDBSB EFDIÈ EFBÎÞDBS tYÓDBSB EFDIÈ EFMFJUF
EFTVBQSFGFSÐODJBFCBOIFPTOBDBMEBCÈ tYÓDBSB EFDIÈ EFGBSJOIBEFUSJHP tYÓDBSBT EFDIÈ EFGBSJOIBEFUSJHP
TJDBQBSBCFNDBTBEP'FJUPJTTP BDPNP tDPMIFS EFDBGÏ EFGFSNFOUPFNQØ tYÓDBSBT EFDIÈ EFBNJEPEFNJMIP
EFPTEPDFTFNVNBHSFMIBQBSBFTDPSSFS tDPMIFS EFTPCSFNFTB EFBNJEPEF tDPMIFSFT EFDIÈ EFFTTÐODJBEF
EJTQPOIBPT FN VNB BTTBEFJSB GPSSBEB NJMIP CBVOJMIB
DPN TBDP QMÈTUJDP F EFJYFPT EFTDBOTBS t.BSHBSJOB PTVmDJFOUF QBSBVOUBS tDPMIFS EFTPQB EFSBTQBTEFMJNÍP
QPSIPSBT1PSmN FNCSVMIFPTFNQB t'BSJOIBEFUSJHP PTVmDJFOUF QBSB
QFMDFMPGBOFFFNCBMFPTDPNPEFTFKBS QPMWJMIBS Cobertura
TFOEPNFUBEFJOUFHSBM NFUBEFCSBODB tHEFDIPDPMBUFBNBSHPPVBPMFJUF
Calda Básica Ingredientes derretido
tYÓDBSBT EFDIÈ EFBÎÞDBS Ingredientes do Recheio
tYÓDBSB EFDIÈ EFÈHVBGFSWFOUF tMBUBEFMFJUFDPOEFOTBEP Recheio
tDPMIFS EFDIÈ EFFTTÐODJBEFCBVOJMIB tDPMIFS EFTPQB EFNBOUFJHBTFNTBM tHEFEPDFEFMFJUF
tDPMIFSFT EFTPQB EFNJTUVSB
Preparo FNQØQBSBMFJUFTBCPSNPSBOHP Preparo
&NVNSFDJQJFOUF NJTUVSFPBÎÞDBSFB .JTUVSFUPEPTPTJOHSFEJFOUFT DPNFY
ÈHVB DPN P BVYÓMJP EF VNB DPMIFS &N Preparo DFÎÍPEPBNJEPEFNJMIPFEBGBSJOIB
TFHVJEB BDSFTDFOUFBFTTÐODJBEFCBVOJ .BTTBo#BUBPTPWPTJOUFJSPTOBCBUF EF USJHP BUÏ PCUFS VNB NBTTB IPNP
122
HÐOFB "PT QPVDPT WÈ BDSFTDFOUBOEP Ingredientes da Massa

B GBSJOIB F P BNJEP "NBTTF CFN BUÏ tPWPT Biscoito de Soja
RVFBNBTTBTFTPMUFEBTNÍPT%FJYFB tYÓDBSB EFDIÈ EFMFJUFJOUFHSBM 1PS(FHF'SBODP
EFTDBOTBS QPS DFSDB EF NJOVUPT tYÓDBSB EFDIÈ EFGBSJOIBEFUSJHP
1SFBRVFÎBPGPSOPB¡$$PNPBV tDPMIFSFTEF EFTPQB EFBNJEPEFNJMIP 3FOEJNFOUPVOJEBEFT
YÓMJPEFVNSPMP BCSBBNBTTBOVNBTV tDPMIFS EFDBGÏ EFTBM (SBVEFEJmDVMEBEFGÈDJM
QFSG ÓDJF DPN GBSJOIB EFJYBOEPB DPN tDPMIFSFTEF TPQB EFØMFPEFNJMIP 5FNQPEFQSFQBSPIPSBT
DFSDB EF DN EF BMUVSB $PSUF DÓS PVEFDBOPMB
DVMPTFDPMPRVFPTQBSBBTTBSFNVNB tDPMIFS EFDIÈ EFGFSNFOUPFNQØ Ingredientes
GPSNB VOUBEB DPN NBSHBSJOB BUÏ RVF tDPMIFS EFDIÈ EFDBOFMBFNQØ tYÓDBSB EFDIÈ EFNBSHBSJOB
EPVSFN$PNPVNBCPMBDIBSFDIFBEB t.BSHBSJOB QBSBVOUBS tPWPT
VOB QPSÎÜFT DPN P EPDF EF MFJUF 1PS tFYÓDBSB EFDIÈ EFBÎÞDBS
GJN DVCSBBTDPNDIPDPMBUFEFSSFUJEP Ingredientes do Recheio tYÓDBSB EFDIÈ EFGBSJOIBEFTPKB
4VHFTUÍP4FQSFGFSJS FNWF[EFDPCSJ tHEFDIPDPMBUFCSBODPQJDBEP tYÓDBSB EFDIÈ EFDPDPSBMBEP
MBT DPN DIPDPMBUF QFOFJSF BÎÞDBS EF tMBUBEFDSFNFEFMFJUF tYÓDBSBT EFDIÈ EFQPMWJMIPEPDF
DPOGFJUFJSPQPSDJNBEFDBEBBMGBKPS tCBOEFKBEFNPSBOHPTDPSUBEPTBPNFJP t.BSHBSJOBFGBSJOIBEFUSJHP
QBSBVOUBSFQPMWJMIBS
Preparo
*Waffle com .BTTBo$PMPRVFUPEPTPTJOHSFEJFOUFT

OPMJRVJEJmDBEPSFCBUBQPSNJOVUPTPV
BUÏ PCUFS VNB NBTTB MJTB F IPNPHÐOFB
&OUÍP VOUF VNB NÈRVJOB QSØQSJB QBSB
Preparo
/B CBUFEFJSB NJTUVSF B NBSHBSJOB PT
PWPTFPBÎÞDBSBUÏPCUFSVNDSFNFFT
CSBORVJÎBEP "DSFTDFOUF B GBSJOIB EF
XBċF DPMPRVF B NBTTB F EFJYFB EPV
Ganache Branca SBS TFHVJOEP BT JOTUSVÎÜFT EP GBCSJDBO
TPKB F P DPDP SBMBEP 3FUJSF P DSFNF EB
CBUFEFJSBFBEJDJPOFPQPMWJMIP BPTQPV
1PS&MJTBCFUI5FPEPSP UF3FDIFJPo%FSSFUBPDIPDPMBUFCSBO DPT BUÏGPSNBSVNBNBTTBIPNPHÐOFB
DP FN CBOIPNBSJB SFUJSFP EP GPHP F &TUJRVF B NBTTB F DPSUFB OP GPSNBUP
3FOEJNFOUPQPSÎÜFT BDSFTDFOUFPDSFNFEFMFJUF NJTUVSBOEP EFTFKBEP $PMPRVF PT CJTDPJUPT FN VNB
(SBVEFEJmDVMEBEFGÈDJM CFN BUÏ GPSNBS VN DSFNF IPNPHÐOFP GPSNBVOUBEBDPNNBSHBSJOBFQPMWJMIB
5FNQPEFQSFQBSPNJOVUPT .POUBHFNo%JTUSJCVBBHBOBDIFTPCSF EBDPNGBSJOIBEFUSJHP-FWFPTBPGPSOP
PTXBċFTFTJSWBPTDPNPTNPSBOHPT CBJYPQPSDFSDBEFNJOVUPT
*Bombom Nutritivo
3FOEJNFOUPVOJEBEFT
5FNQPEFQSFQBSPIPSBT
tMBUBEFMFJUFDPOEFOTBEPDP[JEPOB
QBOFMBEFQSFTTÍP
tYÓDBSB EFDIÈ EFTPKBFNHSÍPT
UPSSBEBFQSPDFTTBEB
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
FORVBOUPBJOEBFTUJWFSFNDMBSPT&NTF tYÓDBSB EFDIÈ EFBÎÞDBS
*Biscoito Sanduíche HVJEB EFJYFPTFTGSJBS QBTTFVNBQPSÎÍP

EFHFMFJBFVOBPTEFEPJTFNEPJT
tDPMIFSFT EFTPQB EFDBOFMBFNQØ
Preparo
.JTUVSFPPWP PTBMFPBÎÞDBSFDPMPRVF
1PS+VSBOEZS"ĉPOTP
3FOEJNFOUPVOJEBEFT
*Bolinho de Canela BTGBSJOIBTBPTQPVDPT JOUFSDBMBOEPDPN
PMFJUF"DSFTDFOUFPGFSNFOUPFNQØ B
DBOFMB FN QØ F B FTTÐODJB EF CBVOJMIB
'BÎBCPMJOIPTDPNPBVYÓMJPEFEVBTDP
5FNQPEFQSFQBSPIPSB 1PS3POBMEP3PTTJ MIFSFTFGSJUFPTFNCBTUBOUFØMFPFGPHP
NÏEJP"TTJNRVFPTCPMJOIPTFTUJWFSFN
Ingredientes 3FOEJNFOUPQPSÎÜFT GSJUPT SFUJSFPTEPØMFPFTBMQJRVFBÎÞDBS
tYÓDBSBT EFDIÈ EFGBSJOIBEFUSJHP (SBVEFEJmDVMEBEFGÈDJM FDBOFMBFNQØTPCSFFMFT
tFYÓDBSB EFDIÈ EFGBSJOIBEFTPKB 5FNQPEFQSFQBSPNJOVUPT
tHEFNBSHBSJOB
tDPMIFS EFDIÈ EFSBTQBTEFMJNÍP Ingredientes do Bolinho
tDPMIFS EFDIÈ EFFTTÐODJBEF
CBVOJMIB
tYÓDBSB EFDBGÏ EFBÎÞDBS
t(FMFJBEFTVBQSFGFSÐODJBBHPTUP
tPWP
tQJUBEBEFTBM
tDPMIFS EFDIÈ DIFJBEFDBOFMBFNQØ
*Muffin Rápido
QBSBSFDIFBS tYÓDBSB EFDIÈ EFGBSJOIBEFUSJHP
de Iogurte e Mel
1PS3POBMEP3PTTJ
3FOEJNFOUPVOJEBEFT
Ingredientes
tDPMIFS EFTPCSFNFTB DIFJBEF
GFSNFOUPFNQØ
tDPMIFSFT EFTPQB EFGBSJOIBEFTPKB
tDPQP BNFSJDBOP EFJPHVSUFOBUVSBM
tPWPT
tYÓDBSB EFDIÈ EFNFM
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 EFEBNBTDP
1PS.BSJB$BSOFMØ[
&TDPMB"OHBUVSBNB e Uva-Passa TFDPQJDBEP
tHEFHFMFJBEFGSVUBTBNBSFMBT
t.BSHBSJOBFGBSJOIBEFUSJHP
3FOEJNFOUPVOJEBEFT QBSBVOUBSFQPMWJMIBS
(SBVEFEJmDVMEBEFGÈDJM 3FOEJNFOUPVOJEBEFT
5FNQPEFQSFQBSPNJOVUPT (SBVEFEJmDVMEBEFGÈDJM
Preparo
.JTUVSFUPEPTPTJOHSFEJFOUFTTFDPTFSF
Ingredientes TFSWF .JTUVSF PT TVDPT B NBOUFJHB F P
tMBUBEFMFJUFDPOEFOTBEP Ingredientes
PWP +VOUF BT EVBT NJTUVSBT NFYB CFN
tMBUB NFTNBNFEJEB EFMFJUF tYÓDBSB EFDIÈ EFGBSJOIBEFUSJHP
F BEJDJPOF BT GSVUBT QJDBEBT %FTQFKF B
tYÓDBSB EFDIÈ EFDPDPSBMBEP tYÓDBSB EFDIÈ EFGBSJOIBEFTPKB
NBTTB FN GPSNJOIBT JOEJWJEVBJT VOUB
tYÓDBSB EFDIÈ EFTPKBFNHSÍPT tYÓDBSB EFDIÈ EFBÎÞDBSNBTDBWP
EBTFQPMWJMIBEBT-FWFPTQBSBBTTBSFN
USJUVSBEB tYÓDBSB EFDIÈ EFDFOPVSBSBMBEB
tYÓDBSB EFDIÈ EFVWBQBTTBCSBODB GPSOP NÏEJP QSFBRVFDJEP QPS NJOV
tDPMIFS EFTPQB SBTBEFNBSHBSJOB UPT3FUJSFEPGPHP EFJYFFTGSJBS EFTFO
t"ÎÞDBSSFmOBEP QBSBFOWPMWFSPT tYÓDBSB EFDIÈ EFMFJUFEFTPKB
tPWPT GPSNFFDPMPRVFBHFMFJB
EPDJOIPT
t.BSHBSJOB QBSBVOUBS tYÓDBSB EFDIÈ EFØMFPEFTPKB
*Brownie de
Preparo t.BSHBSJOBFGBSJOIBEFUSJHP
.JTUVSF UPEPT PT JOHSFEJFOUFT FN VNB QBSBVOUBSFQPMWJMIBS
QBOFMB F MFWF BP GPHP NFYFOEP TFNQSF
BUÏ EFTHSVEBS EP GVOEP F EBT MBUFSBJT Preparo
%FTQFKF FN VNB WBTJMIB VOUBEB DPN
NBSHBSJOBFEFJYFFTGSJBS&OSPMFPTEPDJ
&N VNB WBTJMIB NJTUVSF BT GBSJOIBT
P BÎÞDBS B DFOPVSB F BT VWBTQBTTBT
Chocolate
1PS&EJWÉOJB3FJT
OIPT FOWPMWBPTOPBÎÞDBSFDPMPRVFPT "EJDJPOFPMFJUFBPTQPVDPT PTPWPTFP
FNGPSNJOIBT ØMFP#BUBBNJTUVSBDPNVNBDPMIFSEF
3FOEJNFOUPQPSÎÜFT
QBVBUÏGPSNBSCPMIBT"DSFTDFOUFPGFS
NFOUPFNQØFCBUBOPWBNFOUF$PMPRVF
*Brigadeiro de Soja BNBTTBFNGPSNJOIBTJOEJWJEVBJTVOUB

EBTFQPMWJMIBEBTFMFWFBPGPSOPNÏEJP
5FNQPEFQSFQBSPIPSB
Ingredientes
tHEFNBSHBSJOBQBSBVTPDVMJOÈSJP
1PS.ÍF5FSSB1SPEVUPT/BUVSBJT
3FOEJNFOUPQPSÎÜFT
*Muffin de tDPMIFSSBTB EFDBGÏ EFTBM
tPWPT
5FNQPEFQSFQBSPNJOVUPT 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
Preparo tYÓDBSB EFDIÈ EFGBSJOIBEFUSJHP DSFNF&NTFHVJEB BDSFTDFOUFPTPWPTF
#BUBOPMJRVJEJmDBEPSPFYUSBUPEFTPKB 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
3FOEJNFOUPQPSÎÜFT 3FOEJNFOUPVOJEBEFT
*Brigadeiro Branco (SBVEFEJmDVMEBEFNÏEJP

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
3FOEJNFOUPQPSÎÜFT tYÓDBSBT EFDIÈ 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
tQBDPUF H EFDPDPFNnPDPT
*Trufado de Menta
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 EFFTTÐODJBEFCBVOJMIB
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
*
EF USJHP P GFSNFOUP F CBUB SBQJEBNFOUF USF FMBT -FWFBT QBSB BTTBS FN GPSOP
%FTQFKFBNBTTBFNVNBBTTBEFJSBSFUBO QSFBRVFDJEP FN UFNQFSBUVSB BMUB
HVMBS O VOUBEBFGPSSBEBDPNQBQFM $ QPS BQSPYJNBEBNFOUF NJOV
NBOUFJHB F BTTFB FN GPSOP QSFBRVFDJEP Bem-Casado UPTPVBUÏEPVSBS3FUJSFBTEPGPSOPF
FN UFNQFSBUVSB BMUB $ QPS DFSDB DPNPBVYÓMJPEFVNDPSUBEPSSFEPOEP
EF NJOVUPT PV BUÏ RVF P CPMP FTUFKB de Chocolate DN EF EJÉNFUSP SFUJSF BT SFCBSCBT
mSNFBPUPRVF%FJYFPFTGSJBS3FDIFJPo
%FSSFUBPDIPDPMBUFFNCBOIPNBSJBFKVO com Recheio de EPTEJTDPTEFNBTTB3FDIFJPo&NVNB
QBOFMB DPMPRVF UPEPT PT JOHSFEJFOUFT
UFPTEFNBJTJOHSFEJFOUFT-FWFBNJTUVSBË
HFMBEFJSBBUÏPCUFSVNDSFNFIPNPHÐOFP Brigadeiro F MFWFPT BP GPHP NÏEJP NFYFOEPPT
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
EFTØEJPQFOFJSBEP
*Beijinho de tDPMIFS EFTPCSFNFTB EFGFSNFOUP

FNQØQFOFJSBEP
t'BSJOIB QBSBFOGBSJOIBS
'PUP-VOB(BSDJB1SPEVÎÍP$MBSB"TBSJBO
Chocolate Branco Ingredientes do Recheio

1PS.ÈSDJBEF1BVMB
tDBJYBTEFDSFNFEFMFJUF
3FOEJNFOUPVOJEBEFT tDPMIFSFT EFTPQB EFDIPDPMBUFFNQØ
(SBVEFEJmDVMEBEFGÈDJM tDPMIFSFT EFTPCSFNFTB EFNBOUFJHB
Ingredientes da Calda Básica
Ingredientes para Bem-casado
tMBUBEFMFJUFDPOEFOTBEP tYÓDBSBT EFDIÈ EFBÎÞDBS
127
VNBDPOTJTUÐODJBVOJGPSNF-FWFPQSFQB $BMEBo%FSSFUBPDIPDPMBUFDPNPDSF
Cupcake SPQBSBHFMBSQPSNJOVUPT&NTFHVJEB NFEFMFJUFOPNJDSPPOEBT FNQPUÐO
CBUBPDSFNFOBCBUFEFJSB FNWFMPDJEBEF DJBNÏEJB NFYFOEPBDBEBTFHVOEPT
de Prestígio NÏEJB BUÏRVFmRVFDSFNPTPFDPNVN BUÏPCUFSVNBUFYUVSBMJTBFIPNPHÐOFB
1PS'ÈUJNB-JTCPB UPN NBJT DMBSP .POUBHFN o 3FUJSF PT .POUBHFNo'BÎBVNGVSPOBQBSUFEF
DVQDBLFT EP GPSOP EFJYFPT BNPSOBS F CBJYP EF DBEB CPMJOIB F DPN P BVYÓMJP
3FOEJNFOUPVOJEBEFT DPNQMFUFPTDPNPSFDIFJP1PSmN DPN EPTBDPEFDPOGFJUFJSP SFDIFJFPTQSPm
(SBVEFEJmDVMEBEFGÈDJM PBVYÓMJPEFVNCJDPEFDPOGFJUFJSP DVCSB UFSPMFT1PSmN SFHVFPTDPNBDBMEBEF
5FNQPEFQSFQBSPIPSBFNJOVUPT PTDPNBHBOBDIF QPMWJMIFPDPDPSBMBEP DIPDPMBUFFTJSWBPT
QPSDJNBFEFDPSFPTBHPTUP
tYÓDBSB EFDIÈ EFNBOUFJHBFN
UFNQFSBUVSBBNCJFOUF H
tPWPT
*Profiteroles *Barrinha de
tDPMIFS EFTPQB EFDBDBVFNQØ
tDPMIFS EFDBGÏ EFCJDBSCPOBUPEFTØEJP
1PS4BSB"DDJPMZ Chocolate com Café
1PS$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 QSFQBSP BJOEB RVFOUF OP SFDJQJFOUF EB
CBVOJMIB F QPS ÞMUJNP P GFSNFOUP FN
QØ NJTUVSBOEP MFWFNFOUF %JTUSJCVB B
NBTTB FN GPSNJOIBT EF QBQFM O QBSB
DVQDBLFT OÍPVMUSBQBTTBOEP£EBDBQBDJ
CBUFEFJSB FN WFMPDJEBEF BMUB F NJTUVSF
PTPWPT VNBVN&OUÍP DPMPRVFBNBT
TBFNVNTBDPEFDPOGFJUBSDPNPCJDP
MJTPFNPEFMFCPMJOIBTTPCSFVNUBQFUF
*Brigadeiro
EBEFEBGPSNB-FWFPTCPMJOIPTBPGPSOP EFTJMJDPOF EFJYBOEPFTQBÎPFOUSFFMFT
QSFBRVFDJEPFNUFNQFSBUVSBNÏEJB
$ QPSDFSDBEFNJOVUPTPVBUÏEPV
&OUÍP MFWFBTQBSBBTTBSFNGPSOPQSFB
Cremoso
SBS3FDIFJPo-FWFUPEPTPTJOHSFEJFOUFT QPSDFSDBEFNJOVUPT3FDIFJPo#BUB Floresta Negra
BPGPHPNÏEJPBUÏPCUFSVNBDPOTJTUÐODJB OBCBUFEFJSB FNWFMPDJEBEFBMUB PDSF 1PS3PTF"SUFF$SJBÎÜFT
DSFNPTB $PCFSUVSB o $PMPRVF P DIP NFEFMFJUFGSFTDP PBÎÞDBSFPFYUSBUP
DPMBUF FN VN SFDJQJFOUF F EFSSFUBP FN EFCBVOJMIBBUÏPCUFSQPOUPEFDIBOUJMJ 3FOEJNFOUPVOJEBEFT
CBOIPNBSJB &OUÍP BDSFTDFOUF P DSFNF mSNF $PMPRVF P QSFQBSP FN VN TBDP (SBVEFEJmDVMEBEFGÈDJM
EFMFJUFFPNFMFNJTUVSFCFNBUÏBERVJSJS EFDPOGFJUFJSPDPNCJDPMJTPFSFTFSWFP 5FNQPEFQSFQBSPIPSBFNJOVUPT
128
Ingredientes tDPMIFS EFTPQB DIFJBEFMFJUFFNQØ Ingredientes

tMBUBEFMFJUFDPOEFOTBEP tDPMIFSFT EFTPQB EFDBDBVFNQØ tHEFOP[FT
tMBUBEFDSFNFEFMFJUFTFNTPSP tDPMIFSFT EFTPQB EFBÎÞDBS tHEFVWBQBTTBCSBODB
tDPMIFS EFTPQB EFGBSJOIBEFUSJHP tHEFVWBQBTTBQSFUB
tDPMIFS EFDIÈ EFNBOUFJHBPV Preparo tDPMIFS EFTPQB EFNBSHBSJOBTFNTBM
NBSHBSJOB #BUBPTPWPTDPNBÎÞDBSFBDSFTDFOUFB tMBUBEFMFJUFDPOEFOTBEP DP[JEPQPS
tDPMIFSFT EFTPQB EFDIPDPMBUFFNQØ GBSJOIBDPNGFSNFOUP EFJYBOEPQPSÞM NJOVUPT
tDPMIFS EFDBGÏ EFFTTÐODJB UJNPBNBOUFJHB$VCSBDPNmMNFQMÈT tMBUBEFMFJUFDPOEFOTBEP
EFDFSFKB UJDP F MFWF Ë HFMBEFJSB QPS NJOVUPT tMBUBEFDSFNFEFMFJUF
tHEFDFSFKBTQJDBEBT $PMPRVFBNBTTBOPTBDPEFDPOGFJUFJSP tHFNBTQBTTBEBTQFMBQFOFJSBDPNVN
tDPMIFSFT EFTPQB EFMJDPSEFDIPDPMBUF QPVDPEFFTTÐODJBEFCBVOJMIB
t$IPDPMBUFCSBODPPVBPMFJUFQJDBEP tPWPTJOUFJSPT
t$IPDPMBUFBPMFJUFBHPTUP QBSBCBOIBS
*Bombom de
QBSBFOWPMWFSPTCSJHBEFJSPT
t.BSHBSJOB QBSBVOUBS t"NÐOEPBUPSSBEBFMBTDBEBBHPTUP
QBSBEFDPSBS
Preparo
$PMPRVF FN VNB QBOFMB P MFJUF DPOEFO Preparo
.JTUVSFUPEPTPTJOHSFEJFOUFTFNVNB
TBEP PDSFNFEFMFJUF BGBSJOIBEFUSJHP
B NBOUFJHB F P DIPDPMBUF FN QØ -FWF B Nozes com Passas QBOFMB MFWFBPGPHPCSBOEPFNFYBTFN
1PS3POBMEP3PTTJ QBSBSBUÏPEPDFEFTHSVEBSEPGVOEPEB
NJTUVSBBPGPHP NFYFOEPTFNQSF BUÏRVF
EFTHSVEFEPGVOEPFEBTMBUFSBJTEBQBOF QBOFMB5JSFFDPMPRVFFNVNBCBOEFKB
3FOEJNFOUPVOJEBEFT QBSBFTGSJBS'BÎBCPMJOIBT QBTTFBTOP
MB&NTFHVJEB SFUJSFEPGPHP BDSFTDFOUFB
(SBVEFEJmDVMEBEFGÈDJM DIPDPMBUFBPMFJUFEFSSFUJEPFOBTBNÐO
FTTÐODJB PMJDPSEFDIPDPMBUFFBTDFSFKBT
5FNQPEFQSFQBSPIPSB EPBTBOUFTRVFPDIPDPMBUFTFRVF
QJDBEBT NJTUVSBOEP CFN 1BTTF QBSB VN
SFGSBUÈSJP VOUBEP DPN NBSHBSJOB F EFJYF
'PUP4IVUUFSTUPDL
FTGSJBS 1PS mN NPEFMF PT CSJHBEFJSPT F
QBTTFPTQFMPDIPDPMBUFQJDBEP"DPNPEF
PTFNGPSNJOIBTEFQBQFMFTJSWB
*
Madeleine Com
Chocolate e
Castanha
1PS1FESP1BVMP
3FOEJNFOUPVOJEBEFT
5FNQPEFQSFQBSPIPSBT
tPWPT
tDPMIFS EFTPQB DIFJBEFGFSNFOUP
FNQØ
tFYÓDBSB EFDIÈ EFGBSPGB
DSPDBOUFQSPOUB QBSBEFDPSBS
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 de Culinária - Guia 400 Sobremesas - Nov23

Enviado por

Dados do documento

Direitos autorais

Formatos disponíveis

Compartilhar este documento

Compartilhar ou incorporar documento

Opções de compartilhamento

Você considera este documento útil?

Este conteúdo é inapropriado?

Direitos autorais:

Formatos disponíveis

Guia de Culinária - Guia 400 Sobremesas - Nov23

Enviado por

Direitos autorais:

Formatos disponíveis

400

Distribuio 100% Gratuito

Receitas deliciosas de: Bolos  Tortas  Flans

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

Ingredientes do Manjar Branco Ingredientes da Gelatina

QPS DFSDB EF  NJOVUPT NBT TFN EFJ

Taça de Pão de ÈHVBFNJTUVSF-FWFPQSFQBSPËHFMBEFJSB

tYÓDBSB EFDIÈ EFDIPDPMBUFFNQØ

tNMPV£EFYÓDBSB EFDIÈ EFDSFNF

* tDPMIFSFT EFTPQB EFBÎÞDBS

Ingredientes do Flan Ingredientes do Creme de Queijo

tDPMIFS EFTPQB EFNBSHBSJOBTFNTBM

* QJOHPT EF ÈHVB F MFWFP Ë HFMBEFJSB QPS

tYÓDBSBT EFDIÈ EFBÎÞDBS

(SBVEFEJmDVMEBEFEJGQJDJM Chocolate Ingredientes da Ganache

Petit Gâteau Pavê de

Ingredientes Biscuit Jaconde

NJDSPPOEBT FN QPUÐODJB NÏEJB QPS Preparo

* PT TFDBS TPCSF P QBQFMBMVNÓOJP 5JSF BT

tDPMIFS EFTPQB EFBNJEPEFNJMIP

F DVCSBBT DPN P DSFNF EF NBTDBSQPOF

Tiramisù 3FQJUBPQSPDFTTPFNDBNBEBT mOBMJ[BOEP

RECEITAS COM SOJA

Ingredientes da Paçoca de Soja

tYÓDBSB EFDIÈ EFNPSBOHPTMBWBEPT NFYBBUÏBQBSFDFSPGVOEPEBQBOFMB&N

Doce de Coco 3FOEJNFOUPQPSÎÜFT

UVSB 1BSB JTTP DPMPRVF FN VNB QBOFMB

de Chocolate Ingredientes da Calda

tPWPT PGFSNFOUP PTBMFBFTTÐODJBEFCBVOJ

*Bolo Coração NBTTB DPNQMFNFOUFDPNPSFTUBOUFEP

tYÓDBSB EFDIÈ EFBÎÞDBS

*Bolo de Banana Preparo

Ingredientes da Massa TFNVOUBSFMFWFBPGPSOPQBSBBTTBS0

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

*Bolo de Cenoura tFYÓDBSBT EFDIÈ EFGBSJOIB

tYÓDBSB EFDIÈ EFBÎÞDBS 5FNQPEFQSFQBSPIPSB

com Chá de Frutas Ingredientes da Cobertura

tYÓDBSB EFDIÈ EFHFMFJBEFEBNBTDP

FOHSPTTBS3FUJSFEPGPHPFKVOUFBTOP[FT BÎÞDBS F NFYB CFN &N TFHVJEB DPSUF

*Bolo com Farinha NJMIPFBÈHVBFEFJYFBUÏRVFBGBSJOIB

*Bolo de Farinha tDPMIFS EFDIÈ EFGFSNFOUPFNQØ

tYÓDBSB EFDIÈ EFQPMQBDPOHFMBEBEF tYÓDBSBT EFDIÈ EFMFJUF

*Bolo Fubá Cremoso tDPMIFSFT EFTPQB EFBÎÞDBS

(SBVEFEJmDVMEBEFGÈDJM FUPSOFBCBUFS1PSmN BDSFTDFOUFPGFS

3FOEJNFOUPQPSÎÜFT Preparo Ingredientes da Massa

*Bolo de Laranja Preparo

Ingredientes Ingredientes do Creme

Preparo tDPMIFSFT EFDIÈ EFDBOFMBFNQØ tYÓDBSB EFDIÈ EFBÎÞDBS

*Bolo de Macaxeira UBEBFFOGBSJOIBEBQPSNJOVUPT Ingredientes das Maçãs Carameladas

*Bolo de Mandioca Preparo

*Bolo de Morango tHEFOP[FTNPÓEBT

*Bolo Santo Antônio tQJUBEBEFTBM

*Bolo Diplomata OFB1BTTFBNJTUVSBQPSVNBQFOFJSBF

tDPMIFS EFTPQB EFEPDFEFMFJUF BÎÞDBSBHPTUP

*Bolo Dourado tYÓDBSB EFDIÈ EFGBSJOIBEFUSJHP

Bolo Floresta Bolo Floresta Negra Bolo Fofo

*Bolo Gelado de Coco

Ingredientes Ingredientes da Calda

Ingredientes da Massa tYÓDBSB EFDIÈ EFBNFJYBT

tDPMIFS EFDBGÏ EFDSBWPFNQØ Ingredientes

*Bolo Licoroso de Coco

tDPMIFSFT EFTPQB EFBÎÞDBS Ingredientes da Calda

*Bolo Merengue de tFYÓDBSBT EFDIÈ EFGBSJOIBEF

Frutas com Chantilly Bolo Mesclado

Receitas deliciosas de: Bolos Tortas Flans

QPS DFSDB EF NJOVUPT NBT TFN EFJ

Taça de Pão de ÈHVBFNJTUVSF-FWFPQSFQBSPËHFMBEFJSB

tYÓDBSB EFDIÈ EFDIPDPMBUFFNQØ

tNMPV£EFYÓDBSB EFDIÈ EFDSFNF

* tDPMIFSFT EFTPQB EFBÎÞDBS

tDPMIFS EFTPQB EFNBSHBSJOBTFNTBM

* QJOHPT EF ÈHVB F MFWFP Ë HFMBEFJSB QPS

tYÓDBSBT EFDIÈ EFBÎÞDBS

(SBVEFEJmDVMEBEFEJGQJDJM Chocolate Ingredientes da Ganache

NJDSPPOEBT FN QPUÐODJB NÏEJB QPS Preparo

* PT TFDBS TPCSF P QBQFMBMVNÓOJP 5JSF BT

tDPMIFS EFTPQB EFBNJEPEFNJMIP

F DVCSBBT DPN P DSFNF EF NBTDBSQPOF

tYÓDBSB EFDIÈ EFNPSBOHPTMBWBEPT NFYBBUÏBQBSFDFSPGVOEPEBQBOFMB&N

Doce de Coco 3FOEJNFOUPQPSÎÜFT

UVSB 1BSB JTTP DPMPRVF FN VNB QBOFMB

tPWPT PGFSNFOUP PTBMFBFTTÐODJBEFCBVOJ

tYÓDBSB EFDIÈ EFBÎÞDBS

Ingredientes da Massa TFNVOUBSFMFWFBPGPSOPQBSBBTTBS0

UF %FJYF BNPSOBS F CBUB OB CBUFEFJ BDBOFMB"DSFTDFOUFPDBGÏBPTQPVDPTF

*Bolo de Cenoura tFYÓDBSBT EFDIÈ EFGBSJOIB

tYÓDBSB EFDIÈ EFBÎÞDBS 5FNQPEFQSFQBSPIPSB

tYÓDBSB EFDIÈ EFHFMFJBEFEBNBTDP

FOHSPTTBS3FUJSFEPGPHPFKVOUFBTOP[FT BÎÞDBS F NFYB CFN &N TFHVJEB DPSUF

*Bolo de Farinha tDPMIFS EFDIÈ EFGFSNFOUPFNQØ

tYÓDBSB EFDIÈ EFQPMQBDPOHFMBEBEF tYÓDBSBT EFDIÈ EFMFJUF

*Bolo Fubá Cremoso tDPMIFSFT EFTPQB EFBÎÞDBS

(SBVEFEJmDVMEBEFGÈDJM FUPSOFBCBUFS1PSmN BDSFTDFOUFPGFS

3FOEJNFOUPQPSÎÜFT Preparo Ingredientes da Massa

Preparo tDPMIFSFT EFDIÈ EFDBOFMBFNQØ tYÓDBSB EFDIÈ EFBÎÞDBS

*Bolo de Macaxeira UBEBFFOGBSJOIBEBQPSNJOVUPT Ingredientes das Maçãs Carameladas

*Bolo de Morango tHEFOP[FTNPÓEBT

*Bolo Santo Antônio tQJUBEBEFTBM

*Bolo Diplomata OFB1BTTFBNJTUVSBQPSVNBQFOFJSBF

tDPMIFS EFTPQB EFEPDFEFMFJUF BÎÞDBSBHPTUP

*Bolo Dourado tYÓDBSB EFDIÈ EFGBSJOIBEFUSJHP

Ingredientes da Massa tYÓDBSB EFDIÈ EFBNFJYBT

tDPMIFS EFDBGÏ EFDSBWPFNQØ Ingredientes

tDPMIFSFT EFTPQB EFBÎÞDBS Ingredientes da Calda

*Bolo Merengue de tFYÓDBSBT EFDIÈ EFGBSJOIBEF

Bolo Mousse Bolo Mousse 5FNQPEFQSFQBSPIPSBT

*Bolo Napolitano 3FOEJNFOUPQPSÎÜFT

3FOEJNFOUPQPSÎÜFT 3FOEJNFOUPQPSÎÜFT 3FOEJNFOUPQPSÎÜFT

tMJUSPEFDIBOUJMMZ tDPMIFS EFTPQB EFSVN NFOUF NJOVUPTPVBUÏEPVSBS%FJYF

* *Brownie Exclusivo tDPMIFS EFTPQB SBTBEFGFSNFOUPRVÓ

*Bolo Inglês tYÓDBSB EFDIÈ EFÈHVBNPSOB

tYÓDBSB EFDIÈ EFDIPDPMBUFFNQØ

SJOBQBSBGPMIBEPT EPCSFBFNUSÐTQBS tYÓDBSB EFDIÈ EFGBSJOIBEFTPKB

*Bolo de Banana tDPMIFSFT EFTPQB EFTVDPEFMBSBOKB

NÏEJP 1BSB P SFDIFJP MFWF PT QSJ 3FOEJNFOUPQPSÎÜFT

*Bolo Folhado de GSJP BDSFTDFOUFPDSFNFEFMFJUF BHFMB

tYÓDBSBT EFDIÈ EFBNFJYBTFN Ingredientes do Recheio Ingredientes da Massa

*Bolo Folhado de NPSBOHPTFHFMFJB PT NPSBOHPT DPMPRVFPT FN VN QPUF

Morango com *Bolo Folhado SBOHPTFSFTFSWFBDBMEB.JTUVSFBDBM

MFWFBPGPHP NJTUVSBOEPCFN3FUJSF EFJ RVFBNBTTBmRVFVOJGPSNF-FWFËHF

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

EF DIÈ EF GBSJOIB EF USJHP DPN H

(SBVEFEJmDVMEBEFGÈDJM tDPMIFSFT EFTPQB EFNFM CPMP BMUFSOBOEPDBNBEBTEFNBTTBFSF

*Calda Básica 3FOEJNFOUPQBSBCPMPEFLH

QPOUBT EB NBTTB GPSNBOEP VN QBDPUF Ingredientes

tFYÓDBSB EFDIÈ EFBÎÞDBS

*Pavê de Sorvete DPMPRVFPBÎÞDBSFMFWFPBPGPHPNÏEJP

EFDIÈ EFMFJUFFDPMPRVFPSFTUBOUFEP EP EB QBOFMB F EFJYF mDBS NPSOP &OUÍP

Preparo GSJP DPMPRVFPTPSWFUFFMFWFBPDPOHFMB

Ingredientes do Recheio tHFNBT

*Torta de Abóbora 3FOEJNFOUPQPSÎÜFT

Castanha-do-pará TPCSF BT DMBSBT F NJTUVSF EFMJDBEBNFOUF

FOGBSJOIBEB #BUB UPEPT PT JOHSFEJFO

*Torta de Chocolate tEFYÓDBSB EFDIÈ EFBÎÞDBS

tHEFCJTDPJUPTBCPSMFJUFF 'BÎB B NBTTB EB UPSUB BNBTTBOEP UP

SB IJESBUFBHFMBUJOBDPNBÈHVBFPTVDP QBSUFEPDSFNFEFNBOUFJHBFEJTQPOIB tHEFBÎÞDBS

*Torta de Pêssego GPSNF VNB NBTTB IPNPHÐOFB $PN B

Preparo tDPMIFSFT EFTPQB EFDIPDPMBUF

*Torta Fácil .JTUVSFPCJTDPJUPUSJUVSBEPDPNBNBO

tYÓDBSBT EFDIÈ EFDSFNFEF

tYÓDBSB EFDIÈ EFNBSHBSJOBTFNTBM

*Torta Mousse B NBTTB SFTFSWBEB -FWF Ë HFMBEFJSB QPS

* DPMBUF FN QØ F VNFEFÎB PT CJTDPJUPT

VOUBEB F FOGBSJOIBEB -FWF B NBTTB BP