Learn how to make Cheesecake Souflè: a dessert capable of conquering everyone's palate!

Have you ever heard of Cheesecake Souflè?

It's a much creamier and lighter version than popularly known recipes!

Today we brought you a recipe for this wonderful dessert for you to try: 😉

✨100g of butter

✨300g of Cream Cheese

✨130ml of whole milk

✨8 yolks

✨60g of wheat

✨8 whites

✨60g of starch

✨60g Iceberg Chef icing sugar

✨60g of refined sugar

✨Iceberg Chef release agent for greasing.

Method of preparation:

Place all the cream cheese with the milk and butter on low heat, let it heat up, turn it off and set aside.

Outside the fire, incorporate the yolks into this warm mixture, using a fouet.

Then beat the egg whites with all the sugar until peaks form.

Gradually add the wheat and the sifted starch to the yolk mixture, then the whites in snow, incorporate all the ingredients and bake in a bain-marie at 170C!

The result is simply amazing! light, super fluffy and creamy🤩

How about doing it and telling us what you think?


American Pancake Recipe

Today's #receitaicebergchef: Super Soft American Pancake🤩


-2 eggs

-120ml of milk

-220g of wheat flour

– 25g of refined sugar

– 10g of yeast for cake

– Iceberg Chef vanilla aroma

-nutmeg to taste

– Liquid Gel dye according to the desired colors

Method of preparation:

In a bowl, place the eggs, milk and aroma, mixing until smooth.

In another bowl, place all the dry ingredients and then mix with the liquids with the aid of a fouet.

Then just divide and color the dough! take it to the skillet of the size you want!😉

How about doing it at home?


Buttered Biscuit Recipe

Our impalpable sugar butter cookies turned out wonderful!

write down the MUST-HAVE recipe:

150g unsalted butter

100g impalpable sugar Iceberg Chef

150g of wheat flour

1 egg

1 tsp Iceberg Chef Vanilla Flavor

1 and 1/2 teaspoon of yeast

Method of preparation:

Add all ingredients to an electric mixer on medium speed, until well blended and creamy in texture.

Then place the dough in the pastry bag and shape the cookies into the shape you want, in a baking sheet.

Bake at 180°C for 15 minutes, let it cool and it's ready to serve.

You can also add pieces of guava, chocolate chips and candied fruit!

It becomes divine😋

How about doing it at home?

Valuable Tips and Techniques

Mold Release Spray Tip

Far beyond cake batter! Iceberg Chef Mold Release Spray can make your day-to-day easier with different preparations✨

Check out other applications of this product that you may not know about yet:

1️⃣Perfect to grease your frying pan when making omelets, potato rosti and pancakes, without leaving your recipe greasy!

2️⃣For easily rolling brigadeiros and sweets without leaving any aftertaste.

3️⃣To grease your mold before baking cheese breads, quiches and pies. So you don't run the risk of your snacks sticking to the pan ✨

Tell us, do you also use Mold Release Spray for other purposes?

Share this tip here in the comments😉

Valuable Tips and Techniques

Roll Cake Recipe

Who out there LOVES roll cake? 😍

This typical Pernambuco sweet, filled with a thin layer of creamy guava paste, won hearts all over Brazil!

It may sound like it, but it's not that simple to do! therefore, in this post we have some fundamental tips to make the traditional cake roll perfectly.

✨ Roll cake dough will not leaven!

So that the dough is VERY thin, the tip is to prepare the base using only butter, sugar, flour and eggs, no yeast! otherwise your layers will not be as perfect as they should be.

✨ Remember to grease the pan with parchment paper and with the aid of a flat spatula, distribute an even and thin layer of dough, otherwise your cake will have higher and lower parts, making it difficult to roll up.

✨ The filling layer must be almost transparent! no fancy work on guava fruit😂

For a perfect roll cake, the ideal is to spread a little filling, just enough to be able to see and taste.

✨ The traditional thing is to fill it with creamy guava shell, but it is delicious with creamy coconut candy, dulce de leche or chocolate cream 🧡

Did you like the tips? now you have everything to prepare a beautiful and delicious roll cake!


Fudge recipe

Chocolate Fudge is a popular candy in the United States and England, it has a soft texture and can be prepared with dried fruit and toasted nuts.

According to American confectionery books, the candy came from a recipe that went wrong and resulted in a soft and tasty chocolate bar that appealed to North Americans and was later named Fudge😋

There are numerous variations of recipes, it can be made with both milk and semisweet chocolate and white chocolate! today we brought you a great recipe for you to try and tell us what you think 😉


-30g of chopped apricot

-40g of lightly roasted almonds in the pan

-25g unsalted butter

-320g of semisweet chocolate 55% cocoa (or milk if you prefer)

-5ml of vanilla or fruit essence

-150g of condensed milk

Method of preparation:

In a saucepan, place all the chocolate, condensed milk and butter, mixing until melted and becoming a smooth mixture. remove from heat and add essence, chopped almonds and apricot.

In a baking dish lined with parchment paper, place the mixture and spread well, refrigerating for at least 2 hours until it acquires a firm texture, cut into squares and decorate the way you prefer!

How about doing it at home?

Valuable Tips and Techniques

Tips and Techniques

When the subject is meregue, it is essential to know the variations and their differences! especially for those starting in the confectionery world.

There are 3 main types of meringue, they are: Italian, Swiss and French.

Italian meringue is made with sugar syrup. As soon as it reaches the ideal temperature of 120ºC, it goes to the mixer with the egg whites in snow until it cools down and reaches the meringue point! it is ideal for producing marshmallows.

The Swiss meringue, known to be the most stable, is made from egg white syrup with sugar, which must be on the fire until all the sugar is dissolved, then this mixture goes to the mixer until it reaches the sweet spot! this meringue is perfect for decorating cakes, pies, cupcakes and making meringues! It is ideal for blow torches, in addition to having greater durability.

The Frances meringue is known for being the easiest and most traditional! just place the egg whites and sugar in an electric mixer and beat until you reach the desired point.

This type of meringue is the least stable, but it's great for baking desserts.

We hope you enjoyed the tips!

Undertaking in the Confectionery

Entrepreneurship - Presentation

The way you present your work makes all the difference when making sales!

It is very important to have good photos of your main works, in addition to a brief description containing the most relevant information such as your specialization, what type of products you work, delivery time, price range and payment methods.

We recommend creating a complete catalog containing all the images and information relevant to your way of working, as well as a brief history of who produces it.

It doesn't have to be super elaborate! but a well-organized catalog will surely make all the difference for your customers.

In this way, you will be valuing your work, giving credibility to your customers and further enhancing your ability to sell your services and products.😉

Do you have any questions about creating your catalog? leave it here in the comments and we'll help you 😃

Undertaking in the Confectionery


Did you know that it is possible to create a website very easily?

There are 3 great platforms for this! and the best: they are free or with low cost tools.

✨Google sites



With these platforms you can create a very complete website, professionalizing your business and facilitating your sales!

Take a look at these tips ⬇

✨Define and register a domain for your website based on the objective and main theme of your business.

Make sure there is no site with the same name.

✨Choose the ideal design for your page, develop an objective menu and customize it with the content you find relevant.

Use videos, photos of all products and testimonials from satisfied customers!

✨Important information that cannot be missed:

History and inspiration of your work, contact for orders and courses, social networks and a complete menu containing all the products and services you offer.

⠀ Tell us here in the comments, does your bakery already have an active professional website?

Valuable Tips and Techniques

Valuable Tips

When it comes to seasoning chocolate, many confectioners are still in doubt!🤔

Do you know what tempering is for?

The fat in cocoa butter can form different crystals when cooled. Among all crystals, only the so-called beta V and beta VI are stable and have the ideal melting point for chocolate. Tempering is the technique responsible for creating these stable crystals in the chocolate ensuring shine, resistance, ideal texture and the famous SNAP when we break a well tempered chocolate!

Today we are going to introduce you to some different ways to spice up your chocolate✨


Method done in marble stone with the aid of spatulas suitable for chocolate, in which the melted chocolate must be poured, spread and with the spatula moving the chocolate in order to create stable crystals until it reaches the ideal temperature for working.

2️⃣With Cocoa Butter

In this method, instead of creating stable crystals in the chocolate, the crystals themselves are added directly through cocoa butter, facilitating and speeding up the tempering process.

Known as one of the most practical and fastest methods.


Technique that consists of melting the entire portion of chocolate and then reserving 2/3 kept in a bain-marie with almost cold water, and 1/3 of chocolate kept in a bain-marie with lukewarm water.

You must add the heated chocolate directly to the chocolate that has been cooled, and stir continuously until it creates stable crystals and reaches its ideal temperature.

One of the most time-consuming and delicate methods!

Furthermore, it is also possible to season with Mycryo and by Silk method.🍫

It is noteworthy that the ideal temperatures to work are:

White chocolate 28°C/29°C

Milk chocolate 30°C

Dark chocolate at 31°C🍫

Tell us here in the comments, which method do you use?