Make and Sell at Easter: Nhá Benta Egg!

Easter egg is already something indispensable in the catalog of any bakery, filled with creamy Nhá Benta so, there's no way to resist! It's a guaranteed sale for you baker or baker who works hard at the beginning of the year!

Check out this amazing and super practical recipe:


01 can of condensed milk in firm consistency (or the same amount of white brigadeiro)
01 can of cold and whey-free cream
200g of powdered milk of the brand of your choice
25g Iceberg Chef Emulsifier

Method of preparation:

In the mixer, take all the ingredients and mix them on low speed, until all the powdered milk is incorporated into the other ingredients.

Then increase to high speed and beat for 5 minutes or until the mixture has doubled in volume and is very creamy.

Then transfer to a bowl with a lid and take it to the fridge for at least 3 hours.

Use it to fill your spoon egg or to fill your Easter eggshells and then glue the two parts together with our Spray Ice!

We hope you like it! Oh, and if you have any questions, comment below and #blogicebergchef will answer you quickly 😉