Quanto tempo dura a palha italiana de leite Ninho com Nutella?

Quando armazenada em um recipiente hermético na geladeira, a palha italiana pode durar até uma semana. Em temperatura ambiente, recomenda-se consumir em até três dias.

É possível congelar a palha italiana?

Sim, a palha italiana pode ser congelada por até 30 dias. Para consumir, deixe descongelar naturalmente em temperatura ambiente ou na geladeira.

Como cortar a palha italiana sem quebrar?

Para cortes mais precisos, utilize uma faca afiada e, se necessário, aqueça a lâmina em água quente, secando-a antes de cortar. Isso facilita o corte e evita que o doce quebre.

Posso adicionar outros ingredientes à receita?

Certamente! Ingredientes como nozes, castanhas ou frutas secas podem ser incorporados para adicionar textura e sabor à palha italiana.

Como evitar que a palha italiana fique muito dura?

Evite cozinhar o brigadeiro por tempo excessivo. Retire do fogo assim que começar a desgrudar do fundo da panela. Além disso, não adicione uma quantidade excessiva de biscoitos, pois isso pode deixar o doce mais seco.

Posso vender palha italiana de leite Ninho com Nutella?

Sim, é uma ótima opção para vendas, pois é um doce popular e de fácil preparo. Certifique-se de calcular corretamente os custos para definir um preço justo e competitivo.

Palha Italiana de Leite Ninho com Nutella Receita Perfeita

Ingredients

For the dough:

1 can of condensed milk (395 g)
3 tablespoons of Ninho milk (or other powdered milk of your choice)
1 tablespoon butter or margarine
1 packet of cornstarch biscuits (200 g), broken into small pieces
4 tablespoons Nutella (or other quality hazelnut spread)

For the finalization:

5 tablespoons of Ninho milk, for sprinkling

Preparation Method

1. Preparing the base of the Italian straw:

In a pan, add the condensed milk, Ninho milk and butter. Mix well before putting on the heat.
Cook over low heat, stirring continuously to prevent sticking or burning. When the mixture starts to come away from the bottom of the pan (brigadeiro point), turn off the heat.

2. Assembly with Nutella and biscuits

Add the biscuit pieces to the still hot mixture and stir to incorporate them evenly.
Then add the Nutella and mix gently, ensuring that the hazelnut cream spreads without losing its “layers” within the dough.

3. Shaping and cooling:

Transfer the mixture to a rectangular pan lined with parchment paper or greased with butter.
Smooth the surface with a spatula to make the layer even.
Refrigerate for at least 2 hours or until completely set.

4. Finalization:

Remove from the pan and cut into squares or rectangles. Sprinkle Ninho milk over the pieces to give the final touch.

Preparation Tips

Avoid burning condensed milk:
The secret to a perfect brigadeiro is to keep the heat low and stir continuously. Use a silicone spatula or wooden spoon to reach all corners of the pan to prevent the sweet from sticking or forming lumps. If you notice that the mixture is thickening too quickly, remove it from the heat for a few seconds and continue stirring before returning it to the heat.
Adapt the sweet to your taste:
One of the great things about this recipe is its versatility. If you’re a fan of intense flavors, add an extra layer of Nutella between mixing steps. For a gourmet touch, try adding white chocolate chips, milk chocolate shavings, or even dried fruit, such as chopped apricots or walnuts. These additions will give your dessert a unique twist.
Perfect texture:
To balance the crunchiness of the cookies with the creaminess of the mixture, break them into medium-sized pieces. Avoid crushing them completely, as very small pieces can disappear into the dough, compromising the sensory experience. If you prefer more crunch, add a few extra cookies at the end of the mixture, before shaping into the pan.
Control the sweet:
For those who prefer a less sugary flavor, you can slightly reduce the amount of condensed milk or add a pinch of salt to the mixture. This trick enhances the flavors of the Ninho milk and Nutella, as well as balancing the taste.
Get the Italian straw right:
Once you've added the cookies and Nutella, stir quickly so the mixture doesn't cool too much before you can shape it into the mold. If it starts to harden, lightly moisten your hands with water or grease them with butter when handling it.
Perfect form:
Lining the pan with parchment paper or plastic wrap not only makes it easier to remove the pan from the pan, but it also helps prevent the candy from sticking. To make the pieces more uniform, lightly press the surface with a spatula while the mixture is still warm.
Professional finishing:
Sprinkling powdered milk is a classic, but you can innovate by covering the pieces with a thin layer of melted chocolate or partially dipping them in Nutella before sprinkling. This presentation is excellent for sales or special events.

Variations and Customizations

With dark chocolate: Replace some of the Nutella with melted dark chocolate for a less sweet flavor.
Stuffed: Place a layer of pure Nutella in the middle before pressing the mixture into the pan.
In the shape of chocolates: Use individual silicone molds to create smaller, more sophisticated portions.

Storage Suggestions

Refrigerator: Store in a sealed container for up to 5 days.
Freezer: If you prefer to make in large quantities, freeze the pieces for up to 30 days. Just let them defrost naturally before consuming.

How long does the Italian Ninho milk straw with Nutella last?

When stored in an airtight container in the refrigerator, Italian straw can last up to a week. At room temperature, it is recommended to consume within three days.

Is it possible to freeze Italian straw?

Yes, Italian straw can be frozen for up to 30 days. To consume, let it defrost naturally at room temperature or in the refrigerator.

How to cut Italian straw without breaking it?

For more precise cuts, use a sharp knife and, if necessary, warm the blade in hot water and dry it before cutting. This makes cutting easier and prevents the candy from breaking.

Can I add other ingredients to the recipe?

Of course! Ingredients such as nuts, chestnuts or dried fruits can be incorporated to add texture and flavor to the Italian straw.

How to prevent Italian straw from becoming too hard?

Avoid cooking the brigadeiro for too long. Remove it from the heat as soon as it starts to come away from the bottom of the pan. Also, do not add too many cookies, as this can make the sweet treat drier.

Can I sell Italian Ninho milk straw with Nutella?

Yes, it is a great option for sales, as it is a popular and easy-to-prepare dessert. Make sure you calculate the costs correctly to set a fair and competitive price.

THE Italian straw made with Ninho milk and Nutella It is a dessert that combines flavor, practicality and versatility in every bite.

Whether you want to enjoy a sweet moment or surprise someone special, this recipe is guaranteed to be a success.

Try making your own and share it with friends and family. Who knows, you might discover a new passion for baking or even an opportunity to start your own business?

Italian Straw with Ninho Milk and Nutella Perfect Recipe

Ingredients

Preparation Method