We love you so much that we are also sharing some killers Recipes
where you can use Pasokin.
Expresso balls with Pasokin
Ingredients:1 Espresso shot
1 Tablespoon raw cacao
1 Cup dates
1 Cup cashews
1 Teaspoon vanilla
1 Tablespoon cinnamon
Shredded pasokin (to roll in)
Combine coffee, cacao, dates, cashews, vanilla and cinnamon in the food processor and process until well combined and sticky mixture forms. Roll mixture into balls and lightly dust in shredded pasokin.Place bliss balls in the fridge to set. Store in the fridge.
Prep Time: 5 minutes
Yield: 15 servings
Pasokin Layer cake
Ingredients:2 tablespoon butter;
2 condensed milk cans ;
1 cup heavy cream ;
Maisena or Maria cookie;
Milk to soak the cookie
- In a saucepan place the 2 cans of condensed milk, 2 tablespoons of butter and crumble pasokin ( 10-12 , leave some for garnish)
- Cook on low heat and stirring, until to the point where the mixture unglued from the pan
- Then turn off the heat and place the cream and stir until smooth and set aside
- On a plate place the milk. Dip the cookie, make sure it is wet on both sides. Remove and place on a platter side by side on a straight line.
- Above the cookie layer place a layer of filling, alternating one layer of a cookie and one of filling
- Finish with a filling layer and garnish with crumble pasokin
- Then place in the refrigerator. Allow at least 5 hours or overnight.
Prep Time: 30 minutes
Yield: 15 servings
Ingredients:1 condensed milk can
1 cup PASOKIN CRUMBS
1 tablespoon butter
PASOKIN CRUMBS to decorate
In a saucepan place all the ingredients and stir until the dough begins to come unglued from the bottom of the pan.
Pour the mixture into a container and let stand until cool. Roll into small balls pass the it on a plate with crumbled pasokin. Place in a mini cupcake cup.
Pasokin Ice cream
Ingredients:1.5 kg frozen bananas (1 day before remove the peels of bananas, cut them into slices and freeze);
100 ml coconut milk
Blend the frozen bananas in a food processor until they form very small pieces.
Add the coconut milk and continue processing until they turn a homogeneous mass.
Add the pasokins and process a few more seconds just to mix.
Place the ice cream in the freezer for 1 to 2 hours or so to make it a little firmer or if you prefer creamier can consume at the same time.
If you leave the ice cream for many hours or days in the freezer it will become harder, so remove from the freezer about half an hour before serving.
Serve with crumbly pasokins on the top.
Ingredients:1 cup refined sugar (160g)
6 egg yolk
1 cup wheat flour (110g)
2 1/2 cups milk (500ml) about 1/2 cup should be hot
1 pinch salt
3/4 cups butter at room temperature (130g)
1/2 cup roasted and chopped peanuts (56g)
1 teaspoon (tsp) baking powder (5g)
4 tablespoons corn starch (32 g)
9 pasokin crumbly (180g)
150 grams unsalted butter ointment point
200 grams of semisweet chocolate
1/2 table cream (100mL)
3 pasokin to decorate
Beat in mixer, 1/2 cup sugar 2 whole eggs. Add 1 cup flour, 1/2 cup of warm milk, a pinch of salt, 1/2 cup butter at room temperature 1/2 cup toasted and chopped peanuts. Without whipping, add baking powder with a spoon. Distribute the batter into paper muffin cups filling only 3/4 of its capacity not to overflow and bake in the preheated oven (180 ° C) for 15 minutes. Remove from oven and set aside to cool.
In a saucepan add two cups of milk, 1/2 refined sugar and 2 tablespoons butter. Cook over medium heat until boiling. Meanwhile, in a bowl add the 6 egg yolks and 4 tablespoons of cornstarch and whisk until smooth mixture. Reserve. When the milk mixture start boiling, pour a cup of the milk over the yolks, stirring constantly to avoid lumps. Return this mixture to the pan and cook stirring constantly until thickened.
Remove the mixture from heat and place in a bowl and take it to the inverted bath (made with ice). Stir until cool and cream acquire firm consistency. Join the 9 crumbly pasokin and mix until smooth.
In mixer, beat 150g butter in point ointment, for about 5 minutes, until soft and clear.
Add the pastry cream with paçocas and beat for 1 minute at high speed. Reserve.
In a bowl, place 200g of dark chocolate and 100 ml of cream. Take the bath and mix well to form a smooth cream. Cover with plastic wrap and set aside in refrigerator for 30 minutes.
Part 3 bags of pastry, in a place the paçoca cream, the other a chocolate ganache and set aside. In the pastry bag is left, put the cherry nozzle 2cm in diameter, fit the two bags of piping inside the bag with the tip and set aside.
Top each cookie tightening the two creams at the same time so that they are with mixed effect. Reserve. Garnish with the three crumbly paçocas and serve immediately.
Prep Time: 30 minutes
Yield: 12 servings
Ingredients:500 ml table cream
70 grams roasted peanut (with or without salt)
1 condensed milk can
pasokins for garnish
Beat all ingredients in a blender until smooth.
Transfer the cream to a large saucepan and cook over medium heat to intensify the flavors of mousse. Do not worry, it is normal that the mixture is liquid at first, but the cream will thicken. This is the point to turn off the fire.
Pour the cream into a bowl, cover with plastic wrap and refrigerate for about 4 hours.
Remove the mousse from the refrigerator and mix in a mixer until light and aerated cream.
With the help of a pastry bag with spout cherry, serve creamy pasokin in cups, alternating with layers of pasokin crumbly.
Prep Time: 20 minutes
Yield: 4 people
Mini Pasokin Cheesecake
100 grams milky cookie (like this one https://www.walmart.com/ip/147074828)
50 grams roasted peanuts without skin
40 grams unsalted butter
8 baking sheet
Cheesecake of Pasokin
400 grams Cream Cheese
3/4 cup cane sugar
3 units of pasokin
1 -1/2 cup table cream
Dulce de leche and pasokins to Decorate
100g Dulce de leche
4 units pasokins
1 – Process the milky cookie with peanuts until a thick crumbly. Add the butter and process again until a homogeneous mass.
2 – Arrange the baking sheets in a removable bottom cheesecake pan 6″ by 3″ in order to complete the circle and then add a tablespoon of the base dough. Press with your fingers so that it is tight.
3 – Repeat the procedure with the other forms and refrigerate.
1 – In a small saucepan, hydrate the gelatin in cold water according to the brand’s specifications. Meanwhile, combine in a bowl the cream cheese, sugar and, with the help of an electric mixer, beat until the cream becomes uniform.
2 – Combine gelatin and two tablespoons of the cream cheese mixture and stir over low heat to dissolve (do not let the mixture boil). Then, add the mixture of gelatin in remaining cream cheese mixture and whisk a little more. Add the crumbled pasokin, mix and set aside.
3 – Beat the table cream into whipped cream point and add to the mixture in two parts: First, mix 1/3 of the whipped cream and then incorporate the other 2/3 gently.
4 – Pour the cream cheese mixture on the cheesecake base and move gentle to settle the cheesecake. Refrigerate for 2 hours.
1 – Remove from the pan and place them on a serving plate. With the help of a pastry bag, add the dulce de leche on top of the mini cheesecake. Finish with crumbled pasokins.
Ingredients:2 tablespoons PASOKIN CRUMBS
2 tablespoons CHOCOLATE CHIPS
100 ml MILK
300 grams VANILLA ICE CREAM
- Combine all the ingredients into the blender and mix until homogeneous.
- Pour mixture into a milkshake glass and decorate with chocolate chips on top.
- Serve and enjoy!
Recipe from: http://www.icouldkillfordessert.com.br/en/receitas/beverages/peanut-butter-milkshake/
Food Styling: Danielle Noce
Pasokin Frozen bars
Ingredients:1 can condensed milk
2 cans heavy cream without serum
1 tablespoon corn starch
1/2 cup whole milk
3 tablespoon powdered milk
a pinch of salt
8 PASOKIN CRUMBS
Mix in a pan the condensed milk and the heavy cream;
Dissolve corn starch and powdered milk into the milk then add to the pan;
Add salt and bring to medium heat, stirring constantly, until mixture is creamy;
Turn off the heat and add the PASOKIN CRUMBS;
Pour the mixture into Popsicle sticks and bring to the freezer for 1 hour;
Then, place ice cream sticks in the middle of each popsicle and return to the freezer until to freezes completely;
To unform each popsicle, throw some hot water over;
Decorate with PASOKIN CRUMBS
Ingredients:200g wheat flour (1 cup + 1 tablespoon)
1/2 Cup of cold butter cut into cubes (100 g)
1/4 Cup sugar (45 g)
320 g of Pasokin Peanut Butter Crumbs
1 cup of cream Cheese (220 g)
1 can of condensed milk (395 g)
In a food processor add 200g flour, 1/2 Cup of cold butter, 1/4 Cup sugar, 160 g of Pasokin, and beat until light and crumbly.
In a cake pan with removable bottom (24 cm diameter X 6.5 cm high) line the bottom and the side with the Pasokin mix (make the side with 2 cm high). Place in the preheated oven at 180° C for 15 minutes. Remove from oven and set aside.
Add to a bowl 1 cup of cream cheese, 1 can of condensed milk, 160g of pasokin and 2 eggs, mix well with a wire whisk (fouet) until an homogeneous cream.
Spread the cream on top pf the pasokin base. Take to the preheated oven at 180° C for 40 minutes. Remove from oven, let cool and serve.