tag:blogger.com,1999:blog-74733038459035990232024-03-06T00:53:42.809+00:00CADERNO DE RECEITAS DE UM APRENDIZHugo Baptista (Nhegas)http://www.blogger.com/profile/17564761963392715268noreply@blogger.comBlogger65125tag:blogger.com,1999:blog-7473303845903599023.post-51634063236282366552012-09-28T13:51:00.001+00:002012-09-28T13:51:57.352+00:00Dourado (Folhado)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ7Dpm1_SWsPJ2DMixgc_SxN-rwSkSWwe-TXorOtVhzCyWypV3b5fc3ipVYd_sDXuX_RjsEnofHqyUoi8A75VWJj3tI0Xmf6z6xBK9Jux4UavHAmWwcW9vnE9D25AsHF23gN-R0Ln5XVMP/s1600/Foto1542.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ7Dpm1_SWsPJ2DMixgc_SxN-rwSkSWwe-TXorOtVhzCyWypV3b5fc3ipVYd_sDXuX_RjsEnofHqyUoi8A75VWJj3tI0Xmf6z6xBK9Jux4UavHAmWwcW9vnE9D25AsHF23gN-R0Ln5XVMP/s200/Foto1542.jpg" width="200" /></a></div>
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São estas delícias que satisfazem os amantes do Folhado nas pastelarias!!!!<br />
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Parece algo simples, mas para se chegar ao produto final...<br />
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Passos a seguir:<br />
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<ul><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhahXVySD0WccHMHxaN-dXzHXXY-d9TMEwhGqsTU8U9fQNOnptluZrEaCP5ecuc7bYnhF9-dqZnXzIGEnYH7-D5yI6by23oPauGSBPjxppe3EGHz3tjhZTe_OnrJ3ITuankZuOIHT27MCLl/s1600/Foto1541.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhahXVySD0WccHMHxaN-dXzHXXY-d9TMEwhGqsTU8U9fQNOnptluZrEaCP5ecuc7bYnhF9-dqZnXzIGEnYH7-D5yI6by23oPauGSBPjxppe3EGHz3tjhZTe_OnrJ3ITuankZuOIHT27MCLl/s200/Foto1541.jpg" width="200" /></a>
<li>Fazer o folhado, cortar e cozer, reservar; </li>
<li>Fazer o Doce D'Ovo <a href="http://mundodelicia.blogspot.pt/2012/09/doce-dovo.html" target="_blank">http://mundodelicia.blogspot.pt/2012/09/doce-dovo.html</a>, Reservar 3lt;</li>
<li>Adicionar 200gr de Glucose ao Doce D'Ovo e envolver bem;<br />Passar o folhado pelo Doce D'Ovo e colocar num tabuleiro, enquanto se faz a calda; </li>
<li>Fazer
uma calda com 5kg Açúcar e 2,5lt de água, ferver até obter ponto
soprar, retirar do lume e juntar açúcar em pó até não se ver o fundo
fundo (ficar esbranquiçado);</li>
<li>Passar o folhado já com o doce d'ovo pela calda ainda quente e deixar escorrer para enrijecer o açúcar;</li>
<li>Aparar e está pronto.</li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAgWEW287u69Bq6zqHtGY0G6oF2LyqXypvRWmcZwtVODW-uEPPhBZg2LlJtbu9Ytnslh8RM1qi0OpVrQzlzKF9cee_jGNVqwA2zu5ZYoVIQdORBI8DxFS3FFsh4NNXFiHFtxTY_jF3jhSb/s1600/Foto1543.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAgWEW287u69Bq6zqHtGY0G6oF2LyqXypvRWmcZwtVODW-uEPPhBZg2LlJtbu9Ytnslh8RM1qi0OpVrQzlzKF9cee_jGNVqwA2zu5ZYoVIQdORBI8DxFS3FFsh4NNXFiHFtxTY_jF3jhSb/s200/Foto1543.jpg" width="200" /></a><br />
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<br />Hugo Baptista (Nhegas)http://www.blogger.com/profile/17564761963392715268noreply@blogger.com1tag:blogger.com,1999:blog-7473303845903599023.post-61869749534679186182012-09-26T12:09:00.000+00:002012-09-26T12:09:37.715+00:00Doce D'OvoUm doce creme apreciado por muitos e bastante utilizado nas pastelarias portuguesas, sendo que algumas o compram já feito porque é algo que demora algum tempo a confeccionar, mas também porque é necessário seguir algumas regras para que este seja bem acondicionado, como por exemplo, é necessário um abatedor de temperatura para poder baixar rapidamente a temperatura do doce aos 4ºC mal acabe de ser confeccionado no fogão, para evitar que esteja contaminado e de seguida acondiciona-se no frio a uma temperatura igual, cerca de 4ºC.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjP81HNAU0-X1dycQT5KPMqDFGs7BvPL07IE_eGlpEo-aTUGvOaSk9vGzwUlCkb7iIlLxzyrlvR5jByzW7eA7Y0lwDOrllB6Lo9oewXkTU9jemXI4-GpXnM1RfXKg0C3KlgQGvQEWzyF6r/s1600/170812-0831(001).jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjP81HNAU0-X1dycQT5KPMqDFGs7BvPL07IE_eGlpEo-aTUGvOaSk9vGzwUlCkb7iIlLxzyrlvR5jByzW7eA7Y0lwDOrllB6Lo9oewXkTU9jemXI4-GpXnM1RfXKg0C3KlgQGvQEWzyF6r/s200/170812-0831(001).jpg" width="200" /></a>Eis uma receita de muitas receitas de Doce D'Ovo existentes:<br />
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<u><b>Ingredientes:</b></u><br />
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2,5lt Água<br />
5kg Açúcar<br />
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70 Gemas<br />
30Ovos<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRB2G5caLEdjdh2VxZcNYMfR7ekx4MvV4HooDCMaS2KQEP1vCI4-BKRQdBVbPAMXe8UdtQ9exCcVEoS9m-Hem9ALxurTaIMW8t41CCXrHSe9qOClxcGavYtc8QXF9G4k9LgMpLgwkJsmaW/s1600/140812-1135(001).jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRB2G5caLEdjdh2VxZcNYMfR7ekx4MvV4HooDCMaS2KQEP1vCI4-BKRQdBVbPAMXe8UdtQ9exCcVEoS9m-Hem9ALxurTaIMW8t41CCXrHSe9qOClxcGavYtc8QXF9G4k9LgMpLgwkJsmaW/s200/140812-1135(001).jpg" width="200" /></a>600gr Farinha<br />
1lt Água <br />
qb. Aroma de Baunilha (opcional)<br />
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<b>Preparação: </b><br />
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Pesar todos os ingredientes em recipientes diferentes;<br />
Colocar a primeira água com o açúcar ao lume;<br />
Juntar a farinha à segunda água mexendo bem para não ganhar grumos, ir adicionando as gemas e depois os ovos e ir mexendo de vez em quando, adicionar o aroma de baunilha;<br />
Quando a água com o açúcar estiver a ferver, coloca-se o fogão no mínimo e junta-se o preparado anterior passando-o por um coador para que o preparado saia liso e não ganhe grumos;<br />
Aumentar o lume e mexer sempre até obtermos a consistência de um creme e até estar cozido.<br />
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<b>PS:</b> É essencial que se esteja sempre a mexer para que o Doce D'ovo não agarre ao fundo do tacho. Se utilizarem um tacho de cobre é essencial que o lavem com sal e vinagre antes de começarem aconfeccionar o Doce.<br />
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<br />Hugo Baptista (Nhegas)http://www.blogger.com/profile/17564761963392715268noreply@blogger.com0tag:blogger.com,1999:blog-7473303845903599023.post-4122160911141449522012-09-15T15:54:00.001+00:002012-09-15T15:54:34.464+00:00Hora dos BombonsHá já algum tempo que comprei um molde de bombons a um preço mais baixo e decidi por mãos à obra e testar o molde pra saber qual o resultado final.<br />
Utilizando chocolate de compra dos hipers, lá segui os meus conhecimentos e técnicas de temperagem de chocolate e tudo correu da melhor maneira.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXE5OCgY_f3eqc_fv9Zdm4z2XmRIF1_CIOLWUiUrx1wclcVxUM6cQ8Pk9NdUh5x_Cc_sckqj2Ctv8fL-FZUQ5wQm6GI1Btk24RWsSCI6rXM1ZaXBbpMNuCcv_JVdc1XCKIMU9R-l8UFfkg/s1600/DSCF5282.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXE5OCgY_f3eqc_fv9Zdm4z2XmRIF1_CIOLWUiUrx1wclcVxUM6cQ8Pk9NdUh5x_Cc_sckqj2Ctv8fL-FZUQ5wQm6GI1Btk24RWsSCI6rXM1ZaXBbpMNuCcv_JVdc1XCKIMU9R-l8UFfkg/s320/DSCF5282.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Com Recheio de Caramelo</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSjQRip4VVyHIXrTxhta9wjcZ49XLfnWwsbpv7TasF7wafzpLdEmS38Y-OJ81gwwPD2zPnlHQ1Rp9R-oRga6tBGp1ySzeYqnSCHbJyya8iXdIjLCHWJ4FNKx5r6rBnjIWdlrFl3PiqbBm2/s1600/DSCF5287.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSjQRip4VVyHIXrTxhta9wjcZ49XLfnWwsbpv7TasF7wafzpLdEmS38Y-OJ81gwwPD2zPnlHQ1Rp9R-oRga6tBGp1ySzeYqnSCHbJyya8iXdIjLCHWJ4FNKx5r6rBnjIWdlrFl3PiqbBm2/s320/DSCF5287.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Com Aroma de Limão</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8gUXMJa4VEoxwqTDDJwvPVBElDicB3ciHKDtcYZsLffl04RAaxFDFLqXdWWhjlvYTsHO-d6V_pW2NnSu6buIlCi_-0CYfFWXsyqdtQIWI43t93eDmvP-PNf7oYnnZcOLOP_rfIAEjbBPJ/s1600/DSCF5299.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8gUXMJa4VEoxwqTDDJwvPVBElDicB3ciHKDtcYZsLffl04RAaxFDFLqXdWWhjlvYTsHO-d6V_pW2NnSu6buIlCi_-0CYfFWXsyqdtQIWI43t93eDmvP-PNf7oYnnZcOLOP_rfIAEjbBPJ/s320/DSCF5299.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Com Aroma de Limão e Cchocolate em Pó</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOKxaY0PZifVyKn7cn2CQOhDi8hc2NSZCD61muFUxD3ZVgxj4FmSMH_Z9e21PR3nOhstqDwU8FFIiNXT24o8a4kcm5Zk0ixA17YRyEPtaWagH5HrmUBV08-tganuHDqUy92E32zKjbaNfM/s1600/DSCF5302.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOKxaY0PZifVyKn7cn2CQOhDi8hc2NSZCD61muFUxD3ZVgxj4FmSMH_Z9e21PR3nOhstqDwU8FFIiNXT24o8a4kcm5Zk0ixA17YRyEPtaWagH5HrmUBV08-tganuHDqUy92E32zKjbaNfM/s320/DSCF5302.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Trufa de Chocolate com Amêndoa</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDuQtDiaZ4PiI6-Nx30Ucl4ITFEKRVOcdSIUMwFVUMOhO47fOehYTNCaAa-s7nsAUXarLZh6V3dmY0eHuUyGZ9nSb9u0fQaNvhAVfL0Vc2OSX0MVLu7i8ewjPwgSNuvcftcmut1EjZSCcd/s1600/DSCF5305.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDuQtDiaZ4PiI6-Nx30Ucl4ITFEKRVOcdSIUMwFVUMOhO47fOehYTNCaAa-s7nsAUXarLZh6V3dmY0eHuUyGZ9nSb9u0fQaNvhAVfL0Vc2OSX0MVLu7i8ewjPwgSNuvcftcmut1EjZSCcd/s320/DSCF5305.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="fbPhotosPhotoCaption" id="fbPhotoSnowliftCaption" tabindex="0"><span class="hasCaption">Trufa de Chocolate com Aroma de Capuccino e Coso Desidratado</span></span></td></tr>
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<br />Hugo Baptista (Nhegas)http://www.blogger.com/profile/17564761963392715268noreply@blogger.com0tag:blogger.com,1999:blog-7473303845903599023.post-74649030168679142152012-09-02T10:06:00.001+00:002012-09-02T10:06:54.479+00:00Dia de Bolo Seco - BolachasCom a receita de Bolacha Manteiga podem-se fazer os mais variados tipos de bolachas. Juntando especiarias, frutos secos ou raspas de um citrino podem-se obter bolachas muito apetitosas e apresentáveis conseguindo assim agradar aos paladares mais rigorosos.<br />
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Eis algumas das bolachas:<br />
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Hugo Baptista (Nhegas)http://www.blogger.com/profile/17564761963392715268noreply@blogger.com2tag:blogger.com,1999:blog-7473303845903599023.post-5893130984755503912012-09-01T10:34:00.003+00:002012-09-01T10:35:09.581+00:00Tigelada<div style="text-align: justify;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9vOLAkaH9xk50K_kVf9heNmERUFxV8nggk2FutPXgmn8CLvcIpHtehUIY8eNc8ic5-HOks23TSQlrB-g6Dwvu3bbLMpoKYFgKONL39nx6y3DwSnXFSJ5ThoOLy7Zc637pVwSAZhVUwrqe/s1600/240812-1012.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9vOLAkaH9xk50K_kVf9heNmERUFxV8nggk2FutPXgmn8CLvcIpHtehUIY8eNc8ic5-HOks23TSQlrB-g6Dwvu3bbLMpoKYFgKONL39nx6y3DwSnXFSJ5ThoOLy7Zc637pVwSAZhVUwrqe/s200/240812-1012.jpg" width="200" /></a><i><b>A Tigelada</b></i> é um bolo que coze a temperaturas elevadas e degusta-se fresco, pois é assim que ela sabe melhor, acompanhada por um café, um galão ou mesmo um sumo pode satisfazer o mais requintado paladar numa bela manha ou num lanche mais leve.</div>
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É um bolo que coze nas tradicionais tigelas de Barro, que lhe dão uma textura muito elegante e específica. </div>
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<b>Receita: </b></div>
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550gr --- Açúcar</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9vOLAkaH9xk50K_kVf9heNmERUFxV8nggk2FutPXgmn8CLvcIpHtehUIY8eNc8ic5-HOks23TSQlrB-g6Dwvu3bbLMpoKYFgKONL39nx6y3DwSnXFSJ5ThoOLy7Zc637pVwSAZhVUwrqe/s1600/240812-1012.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7RMS3V_Ag4ltbicKv3xh4mv3XVxpNSQQjLIxAjQvfs4MWVxsLbeETJPFKKU8Ul7DJp7K1_tmx5elO0fnhD6b7aWYApPZt5mXVHxft4ic5O-Do_6qFOhcALRiq7qLwIwhiTT_lXo81j6ox/s1600/260812-0752.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7RMS3V_Ag4ltbicKv3xh4mv3XVxpNSQQjLIxAjQvfs4MWVxsLbeETJPFKKU8Ul7DJp7K1_tmx5elO0fnhD6b7aWYApPZt5mXVHxft4ic5O-Do_6qFOhcALRiq7qLwIwhiTT_lXo81j6ox/s200/260812-0752.jpg" width="200" /></a>50gr --- Farinha</div>
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1lt --- Leite</div>
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16 --- Ovos</div>
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<b>Preparação:</b></div>
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Preparar o forno a 340ºC.<b> </b></div>
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Colocar as tigelas de barro num tabuleiro e colocar no forno para estas aquecerem bastante antes de as enchermos. <b><br /></b></div>
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Levar o leite a aquecer, e pesar o açúcar e a farinha para o mesmo recipiente e misturar bem.</div>
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Juntar os ovos no recipiente da farinha e açúcar e envolver bem.</div>
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Misturar o açúcar e mexer até o açúcar se dissolver.</div>
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Encher as formas e colocar no forno a cozer. Quando ganharem alguma cor por cima virar o tabuleiro e abrir a porta para não ganharem cor rapidamente e assim cozerem por dentro.</div>
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Retirar do forno quando cozidas e deixar arrefecer bem para depois se desenformarem com a ajuda de uma colher.</div>
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Bom Apetite!!! =D</div>
Hugo Baptista (Nhegas)http://www.blogger.com/profile/17564761963392715268noreply@blogger.com0tag:blogger.com,1999:blog-7473303845903599023.post-56928300117817563852012-04-24T10:45:00.002+00:002012-04-24T10:47:56.622+00:00FestiVales - Festa da Tradição da Folia e do Brulhão<div class="separator" style="clear: both; text-align: center;">
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Vai realizar-se no próximo dia <b>19 de Maio</b> <b>em Vales do Rio (aldeia do Concelho da Covilhã)</b>, um grande festival, cheio de animação e alegria, com muitas iguarias para ficar a conhecer a Gastronomia da região.<br />
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Trata-se de um Festival onde confeccionamos um prato (<b>Brulhão</b>) com muita história na aldeia e que ninguém o confecciona como as pessoas locais. Tem segredos que não se podem revelar pois é isso que o torna tão saboroso e adorado pelas pessoas locais e pelas pessoas que nos visitam neste festival. Posso garantir que não é igual aos Maranhos, como muitos ainda lhe chamam, o <b>Brulhão</b> é muito diferente em sabor e nas iguarias que o compõem e que lhe dão um sabor único.<br />
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A diversão fica garantida se aparecer, e de certeza que não sairá de estômago vazio =D<br />
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No final vai certamente perguntar quando será o próximo!!!<br />
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<i><b>Apareça!!! </b></i><br />
<i><b>Venha divertir-se nesta Tradição e Folia!!!</b></i><br />
<i><b>Traga o seu Amigo!!! </b></i><br />
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PS: siga-nos no Facebook (<a href="https://www.facebook.com/FestivalesValesDoRio" target="_blank">https://www.facebook.com/FestivalesValesDoRio</a>)Hugo Baptista (Nhegas)http://www.blogger.com/profile/17564761963392715268noreply@blogger.com0tag:blogger.com,1999:blog-7473303845903599023.post-84566538543954824612012-04-10T10:17:00.002+00:002012-04-10T10:30:41.754+00:00Á procura de EmpregoDepois de concluir o curso, pus-me a procurar na internet sites de emprego e comecei a candidatar-me a alguns. Contudo não fui correspondido aos emails que fui enviando, tanto para hoteis como para pastelarias com produção própria.<br /><br />Então decidi mudar-me para a Cidade de Lisboa e procurar emprego deslocando-me às pastelarias, entregando o curriculum e falando com a entidade patronal, mas também não tem sido fácil, pois têm as equipas feitas e não admitem mais pessoal, por enquanto, mas ficam com o curriculum para se necessário contactarem.<br /><br />Continuo a procurar na zona de Lisboa e arredores!<br />Se alguém souber de algo e queira deixar informação, agradeço.Hugo Baptista (Nhegas)http://www.blogger.com/profile/17564761963392715268noreply@blogger.com0tag:blogger.com,1999:blog-7473303845903599023.post-62732798031878995602012-04-01T21:39:00.004+00:002012-04-01T21:48:57.111+00:00Ovos de Chocolate (Páscoa)Está a chegar a Páscoa e faz agora um ano passei umas horas, com o Chefe Hugo Florentino, a dar vivacidade a ovos de chocolate para colocar em exposição e venda em frente à Escola de Hotelaria e Turismo de Óbidos.<br /><br />Estes foram alguns daqueles que foram elaborados por mim:<br /><br /><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigMIRkrKQTmryvyz3lnRsF8rifxO7oqbNiFbLU23VKZ18XO-jsdFj43tIaxBs-SoptTjyS4hPcSwVZBvBL6olaf4O8DM1vmi-brDugr_M0RiWm7Ff67QPwpqgWOuwhbrksNtnLtPchWAF0/s1600/020411-1259.jpg"><img style="cursor: pointer; width: 113px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigMIRkrKQTmryvyz3lnRsF8rifxO7oqbNiFbLU23VKZ18XO-jsdFj43tIaxBs-SoptTjyS4hPcSwVZBvBL6olaf4O8DM1vmi-brDugr_M0RiWm7Ff67QPwpqgWOuwhbrksNtnLtPchWAF0/s200/020411-1259.jpg" alt="" id="BLOGGER_PHOTO_ID_5726551406460240402" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgykqkoDzU4Vz7DMU7N-tLcm1pRuCzSIFxFMul-AK1oZ-gq9L-uGkmvtVAMzkNm5UX_xMm9AYVkRuZr2X5HU8qDN6TTco0b8z8nGEitwvlswennWZm9wiJ7mInENl8NLKxrH4ZJ9dizlrLD/s1600/010411-1850.jpg"><img style="cursor: pointer; width: 112px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgykqkoDzU4Vz7DMU7N-tLcm1pRuCzSIFxFMul-AK1oZ-gq9L-uGkmvtVAMzkNm5UX_xMm9AYVkRuZr2X5HU8qDN6TTco0b8z8nGEitwvlswennWZm9wiJ7mInENl8NLKxrH4ZJ9dizlrLD/s200/010411-1850.jpg" alt="" id="BLOGGER_PHOTO_ID_5726551445515404882" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjMHnI4gnoINxs84yXc6wGsCrFKZ-C7HLd2RDmUU4mCiGbtnw1a8WeFCg7ApKHexRKXFzDNgIfUHk82EW6uGhAs0SvunMLd4bUeaQ7bdJ_-rqmywsyXAH1Ha00yCUnNk_RQMqXadg92Idm/s1600/020411-1453.jpg"><img style="cursor: pointer; width: 112px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjMHnI4gnoINxs84yXc6wGsCrFKZ-C7HLd2RDmUU4mCiGbtnw1a8WeFCg7ApKHexRKXFzDNgIfUHk82EW6uGhAs0SvunMLd4bUeaQ7bdJ_-rqmywsyXAH1Ha00yCUnNk_RQMqXadg92Idm/s200/020411-1453.jpg" alt="" id="BLOGGER_PHOTO_ID_5726551110010543554" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKf0Y5ewC-tIh5BFWOM7_MqrDC0_fuAqHuLvLns85cMX4AsFQaIgUwAOuwP1AcqaTNNND5msrZL5lXMd6ESy_WjXe21s0D3CiO6JcB8Pz8v8M5sYDN7uC2X7aXJlRKcdka9pVBtqDP1H0-/s1600/020411-1541.jpg"><img style="cursor: pointer; width: 113px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKf0Y5ewC-tIh5BFWOM7_MqrDC0_fuAqHuLvLns85cMX4AsFQaIgUwAOuwP1AcqaTNNND5msrZL5lXMd6ESy_WjXe21s0D3CiO6JcB8Pz8v8M5sYDN7uC2X7aXJlRKcdka9pVBtqDP1H0-/s200/020411-1541.jpg" alt="" id="BLOGGER_PHOTO_ID_5726551094024488226" border="0" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7CoybM8-VhyphenhyphenEZc7XAJTUY7zeb5F8Jdv-GA1rdaHtdg5ddKFUXazwH1aIhHe-9nb7vmzp-bqayWNm_cybSAUXQmL9uYUEgbfKmG0xyDdyhfgjIDgM-1jVwQ_MRyrfzXND19PmOOS285GRc/s1600/030411-1338.jpg"><img style="cursor: pointer; width: 112px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7CoybM8-VhyphenhyphenEZc7XAJTUY7zeb5F8Jdv-GA1rdaHtdg5ddKFUXazwH1aIhHe-9nb7vmzp-bqayWNm_cybSAUXQmL9uYUEgbfKmG0xyDdyhfgjIDgM-1jVwQ_MRyrfzXND19PmOOS285GRc/s200/030411-1338.jpg" alt="" id="BLOGGER_PHOTO_ID_5726551073331123762" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0TVSouN2-Zza-SL2q5l0Z8wCBepxOz5mhxuXw9WqTv3XjhoRHF54joZidBqMnyoXQ1Fmln0VhAb4iVfh0X1aiG6rxcWArUjWx-p2B760TWeHbMwq3xb3fhyphenhyphenRMjNvdLKn14EJS1nC06ree/s1600/020411-1342.jpg"><img style="cursor: pointer; width: 113px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0TVSouN2-Zza-SL2q5l0Z8wCBepxOz5mhxuXw9WqTv3XjhoRHF54joZidBqMnyoXQ1Fmln0VhAb4iVfh0X1aiG6rxcWArUjWx-p2B760TWeHbMwq3xb3fhyphenhyphenRMjNvdLKn14EJS1nC06ree/s200/020411-1342.jpg" alt="" id="BLOGGER_PHOTO_ID_5726551119784799586" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsavwYPLEe1gy6ifsqOg3fkmIz9ZgGSkfqY0gu9FW49gCOXkrv-nB0DGpnKUuhnkLDt_JErv1tA6dAvXp9EthOzz2OeDTeDpsXKXvhv8Nv7pwOeVtFimFy0yrEhdxgABBrLHU3UvxGbSKn/s1600/010411-2054.jpg"><img style="cursor: pointer; width: 113px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsavwYPLEe1gy6ifsqOg3fkmIz9ZgGSkfqY0gu9FW49gCOXkrv-nB0DGpnKUuhnkLDt_JErv1tA6dAvXp9EthOzz2OeDTeDpsXKXvhv8Nv7pwOeVtFimFy0yrEhdxgABBrLHU3UvxGbSKn/s200/010411-2054.jpg" alt="" id="BLOGGER_PHOTO_ID_5726551430965029362" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpby4qF8-rPlMd5bm8u_weofpWqw7RVkKkfS6xE7ITpjswt8Rp5nir1gQzoIxaaiFjq9K25M_UxrHDyXgbPfiXZ6PosxrcFyIYZbTbwn-EaHilBjBxZ788PE9tlziC4pxueHpsPDVxcpSS/s1600/020411-1624.jpg"><img style="cursor: pointer; width: 112px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpby4qF8-rPlMd5bm8u_weofpWqw7RVkKkfS6xE7ITpjswt8Rp5nir1gQzoIxaaiFjq9K25M_UxrHDyXgbPfiXZ6PosxrcFyIYZbTbwn-EaHilBjBxZ788PE9tlziC4pxueHpsPDVxcpSS/s200/020411-1624.jpg" alt="" id="BLOGGER_PHOTO_ID_5726551084440349154" border="0" /></a><br /></div>Hugo Baptista (Nhegas)http://www.blogger.com/profile/17564761963392715268noreply@blogger.com2tag:blogger.com,1999:blog-7473303845903599023.post-29178785948125638152012-04-01T20:23:00.002+00:002012-04-01T20:39:32.964+00:00BolachasEstando em casa sempre com vontade de fazer algo, a pastelaria fala mais alto e fiz uma pequena despesa na compra de alguns produtos para confeccionar uma bolachas caseiras de quatro diferentes tipos.<br /><br /><div style="text-align: center;"><div style="text-align: left;"><div style="text-align: center;"><span style="font-weight: bold; font-style: italic;">Bolachas de Especiarias:</span> <span style="font-weight: bold;"></span><br /></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3MTgMKrPJqB4YPG0FrSX6OROuZT04Dwr1FgvfDKNB49r6HzyFZwAOOf0Mr3V8e12-y03rq2ko9r3wn0qRAfKbNezm_h4ueHd2Mnl7ClxCDxv-cV6MeTp7njXPP1FXcXgy7WBfeWlGcIaQ/s1600/DSCF4622.JPG"><img style="cursor: pointer; width: 134px; height: 100px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3MTgMKrPJqB4YPG0FrSX6OROuZT04Dwr1FgvfDKNB49r6HzyFZwAOOf0Mr3V8e12-y03rq2ko9r3wn0qRAfKbNezm_h4ueHd2Mnl7ClxCDxv-cV6MeTp7njXPP1FXcXgy7WBfeWlGcIaQ/s320/DSCF4622.JPG" alt="" id="BLOGGER_PHOTO_ID_5726532472067992594" border="0" /></a></div></div></div><br /><div style="text-align: center;"><span style="font-weight: bold;">Bolachas de Chocolate:</span></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU-DnsD6QhEvMdVlAmWViOerXxadXw5k8zw05cH-o9fn6wfnvyrLTpSLpJUY-Z68BPNQ9TGZQtzwjLJk99T9J5XazvcFO0CL-lODZHl7A34Dt51gBGVCD-djn6mwSjr2DfYqHIEAKqtHcG/s1600/DSCF4991.JPG"><img style="cursor: pointer; width: 133px; height: 100px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU-DnsD6QhEvMdVlAmWViOerXxadXw5k8zw05cH-o9fn6wfnvyrLTpSLpJUY-Z68BPNQ9TGZQtzwjLJk99T9J5XazvcFO0CL-lODZHl7A34Dt51gBGVCD-djn6mwSjr2DfYqHIEAKqtHcG/s320/DSCF4991.JPG" alt="" id="BLOGGER_PHOTO_ID_5726532459964122098" border="0" /></a></div><div style="text-align: center;"><br /><span style="font-weight: bold;">Bolachas de Farinha Integral:<br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJftID3yaAgXfPkaDnOorDjZ9d9S9pIMQDSL6-JOawuYfH57TJvqvK6Lipj1wESR90GX8PosP9aVlKObKJz6v_qzUvErrwc0LcjsAPS253tgCO4LtO943Ayk7WfQJjFye3nFDOLUgvAa-K/s1600/DSCF4599.JPG"><img style="cursor: pointer; width: 134px; height: 100px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJftID3yaAgXfPkaDnOorDjZ9d9S9pIMQDSL6-JOawuYfH57TJvqvK6Lipj1wESR90GX8PosP9aVlKObKJz6v_qzUvErrwc0LcjsAPS253tgCO4LtO943Ayk7WfQJjFye3nFDOLUgvAa-K/s320/DSCF4599.JPG" alt="" id="BLOGGER_PHOTO_ID_5726532479536274242" border="0" /></a><br /><br /><span style="font-weight: bold;">Beijinhus de Coco:<br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqIWNnlon_03magX6lVglha27ayOvJGw4BexlEyuIEDceu_tK3eNmHqaFpdxaKWyEkuhlnm07JDzCJZXza8GUe3ujGt-Cwg8deYngyALd6w-5KzbLVaEyPqG1P16Z9ExPoWgmfXEfsty2N/s1600/DSCF4628.JPG"><img style="cursor: pointer; width: 133px; height: 100px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqIWNnlon_03magX6lVglha27ayOvJGw4BexlEyuIEDceu_tK3eNmHqaFpdxaKWyEkuhlnm07JDzCJZXza8GUe3ujGt-Cwg8deYngyALd6w-5KzbLVaEyPqG1P16Z9ExPoWgmfXEfsty2N/s320/DSCF4628.JPG" alt="" id="BLOGGER_PHOTO_ID_5726532449136145506" border="0" /></a><br /><br /></div>Hugo Baptista (Nhegas)http://www.blogger.com/profile/17564761963392715268noreply@blogger.com0tag:blogger.com,1999:blog-7473303845903599023.post-21395507139199884842012-03-26T22:39:00.006+00:002012-03-26T23:04:00.946+00:00Pastéis de NataMais uma experiência em casa!!!<br /><br />Desta vez foram os pastéis de nata!!!<br />Veio-me à ideia fazer umas natas diferentes das natas comuns ... em Óbidos vêem-se pasteis de nata de chocolate e durante o curso não nos foi ensinado como os fazer, mas não desisti da ideia e pensei numa maneira de os fazer e levei a teoria à prática. Eis o resultado final:<br /><br /><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwi0az7FQ_p_4ihOQ2PKkvjuo_p-5bBWZZ_zAWGblvSzjt64y68ab2sQHyuIQbL4v7kqswwz9Q326ffB4dzDga-eAa_ehg77Vok-HZ13fvRqodDLT0PkgjU9Bg0tCB1oTjNkEd1Kp0N1kQ/s1600/DSCF4983.JPG"><img style="cursor: pointer; width: 154px; height: 115px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwi0az7FQ_p_4ihOQ2PKkvjuo_p-5bBWZZ_zAWGblvSzjt64y68ab2sQHyuIQbL4v7kqswwz9Q326ffB4dzDga-eAa_ehg77Vok-HZ13fvRqodDLT0PkgjU9Bg0tCB1oTjNkEd1Kp0N1kQ/s320/DSCF4983.JPG" alt="" id="BLOGGER_PHOTO_ID_5724342393922924706" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsL099yYWtYsl_keTARLfRAqWVpyq7MAGzAFhb4FgYjWzxoRz1T5GsP7H_8SiLsgL76UJ7cDZyOn6ASoRrqTclVYc5NJkp_JAWggpZlSg2ChmLPYUqLLDCGVD87IFTlj0-xrY7F7sO5g_r/s1600/DSCF4982.JPG"><img style="cursor: pointer; width: 152px; height: 115px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsL099yYWtYsl_keTARLfRAqWVpyq7MAGzAFhb4FgYjWzxoRz1T5GsP7H_8SiLsgL76UJ7cDZyOn6ASoRrqTclVYc5NJkp_JAWggpZlSg2ChmLPYUqLLDCGVD87IFTlj0-xrY7F7sO5g_r/s320/DSCF4982.JPG" alt="" id="BLOGGER_PHOTO_ID_5724343452302631394" border="0" /></a></div><br />O meu antigo Chefe do Curso de Cozinha e Pastelaria, na Escola de Hotelaria e Turismo do Fundão, fez em 2011, no Festival da Cereja uns pastéis de nata de cereja, e isso ficou-me na ideia e então pensei nuns em morango, fruto que gosto muito, e levei mais uma vez a teoria à prática. Eis o resultado final:<br /><br /><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxQYeBE4bM-QS86XVSuFlUl0SQ98yIqIQuO8Boqabvgh1qIJTqgN_vYxBy-i9Z_VclP45ypKpcLLpjBu5SiTvhVcf0xPRA1bHxvQZxexUyFTUrwnb3Ve5HvgzBPeZ5vq8Al6Vl4n1xJqOK/s1600/DSCF4985.JPG"><img style="cursor: pointer; width: 148px; height: 111px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxQYeBE4bM-QS86XVSuFlUl0SQ98yIqIQuO8Boqabvgh1qIJTqgN_vYxBy-i9Z_VclP45ypKpcLLpjBu5SiTvhVcf0xPRA1bHxvQZxexUyFTUrwnb3Ve5HvgzBPeZ5vq8Al6Vl4n1xJqOK/s320/DSCF4985.JPG" alt="" id="BLOGGER_PHOTO_ID_5724342410194875330" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnJQ4q_lhKdPKdE62z51uejf2HB17JJxdG-ms7N7AzQqTtG01WWHvknG4l_mYpnDM88uxbVXY8dp6i5umPAg_dWaF6LlZNyIYkCifzs9QZQ7BN1cRaAVSa5UXz0KpID1WdWtiPmR1sPZfe/s1600/DSCF4987.JPG"><img style="cursor: pointer; width: 146px; height: 110px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnJQ4q_lhKdPKdE62z51uejf2HB17JJxdG-ms7N7AzQqTtG01WWHvknG4l_mYpnDM88uxbVXY8dp6i5umPAg_dWaF6LlZNyIYkCifzs9QZQ7BN1cRaAVSa5UXz0KpID1WdWtiPmR1sPZfe/s320/DSCF4987.JPG" alt="" id="BLOGGER_PHOTO_ID_5724343153384363106" border="0" /></a></div><br />E lá vieram também os pastéis de nata habituais!<br /><br /><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgabywjcuPe3vfAPPZtMFpoK-u6b4C17nYiPtqG8OTyRz87uhr5nnMmvy-T2SGQ0MKi1pSSGg7dgZl6XOA4VZRan0cXi0-zFbnoDoVMxR6t8mZiBq70t7NI8-pTd_VPEQSMQD2Go1UgflrJ/s1600/DSCF4977.JPG"><img style="cursor: pointer; width: 152px; height: 113px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgabywjcuPe3vfAPPZtMFpoK-u6b4C17nYiPtqG8OTyRz87uhr5nnMmvy-T2SGQ0MKi1pSSGg7dgZl6XOA4VZRan0cXi0-zFbnoDoVMxR6t8mZiBq70t7NI8-pTd_VPEQSMQD2Go1UgflrJ/s320/DSCF4977.JPG" alt="" id="BLOGGER_PHOTO_ID_5724342355466208866" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEOeQgXeT21HVppUA-4OKDNQRse-un9_yhGja1g9wW-AtiaJHxG5BYS67ntEhfOi2bqKcwzYnm4T8LfI0i-OKZdxxCTZl8n_TZaPBcSqx7_0utujq5fvCTNzUlUyeP-Ds5POaTmySbNO9a/s1600/DSCF4978.JPG"><img style="cursor: pointer; width: 150px; height: 113px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEOeQgXeT21HVppUA-4OKDNQRse-un9_yhGja1g9wW-AtiaJHxG5BYS67ntEhfOi2bqKcwzYnm4T8LfI0i-OKZdxxCTZl8n_TZaPBcSqx7_0utujq5fvCTNzUlUyeP-Ds5POaTmySbNO9a/s320/DSCF4978.JPG" alt="" id="BLOGGER_PHOTO_ID_5724342365088119186" border="0" /></a></div>Hugo Baptista (Nhegas)http://www.blogger.com/profile/17564761963392715268noreply@blogger.com0tag:blogger.com,1999:blog-7473303845903599023.post-91762109180115766982012-03-07T15:16:00.002+00:002012-03-07T15:52:25.302+00:00Pasteleiro com curso CET Nível 5, EHTO - Obidos -- CompletoMais uma etapa da vida pessoal e profissional concluída!!!<br /><br />A partir de agora sou <span style="font-weight: bold;">Pasteleiro</span> com o curso tirado na <span style="font-weight: bold;">Escola de Hotelaria e Turismo de Óbidos</span>, curso a juntar ao já tirado de <span style="font-weight: bold;">Cozinha e Pastelaria </span>na<span style="font-weight: bold;"> Escola de Hotelaria e Turismo do Fundão</span>.<br /><br />Neste curso aprendi a fazer:<br /><ul><li>Pastelaria de rua; </li><li>Chocolate, peças artísticas e bombons de molde e corte;<br /></li><li>Gelados e sorbets;</li><li>Crocantes;</li><li>Mousses;</li><li>Coberturas;<br /></li><li>Genovesas;</li><li>Financiers;</li><li>Gelatinas;</li><li>Cremosos;</li><li>Chocopan;</li><li>Massapan;</li><li>Pasta de Açúcar;</li><li>Trabalhar açúcar soprado e estirado;</li><li>Caramelo;<br /></li><li>Padaria;</li><li>Peças Artísticas em Massa morta;</li><li>Entre outras coisas mais....</li></ul><p><br /></p><p>Durante estes quase 5 anos de cursos, tive o prazer de estagiar em várias Unidades Hoteleiras e Pastelarias, tais como: <span style="font-weight: bold; font-style: italic;">Hotel Serra da Estrela e Varanda dos Carqueijais (2008); Hotel Tivoli Vilamoura (2009); Pastelaria Versailles (2011); H2Otel - Serviços Extra Cozinha/Pastelaria (2009/2010); Iguarias do Tempo - Cozinha/Pastelaria Casamentos (2010); Pastelaria Versailles - Serviço Extra Época de Natal (2011)</span>;<br /></p><p>Depois deste curso, encontro-me a procurar emprego na área de pastelaria, em Hotel ou Pastelaria de Rua com fabrico próprio. De modo a dar desenvolvimento aos meus conhecimentos e a adquirir novos conhecimentos paraa pô-los em prática e a ajudar a desenvolver a entidade e a desenvolver-me pessoalmente e profissionalmente.</p><p>Com esta má fase do país, não está a ser fácil encontrar um local onde poça exercer a profissão, mas continuo a enviar currículos para ver se tenho sorte em ser chamado.</p><p><br /></p><p>Muito obrigado a todos aqueles que me ajudaram a desenvolver como profissional!!!<br /></p>Hugo Baptista (Nhegas)http://www.blogger.com/profile/17564761963392715268noreply@blogger.com0tag:blogger.com,1999:blog-7473303845903599023.post-68976465491090964582012-02-19T23:02:00.003+00:002012-02-19T23:31:26.144+00:00Alice no País das Maravilhas - Peça ArtísticaFoi a última peça realizada na EHTO (Escola de Hotelaria e Turismo de Óbidos)!!!<br /><br />O tema era a Disney, e tínhamos de pensar num projecto e elaborá-lo utilizando as técnicas adquiridas ao longo do curso e dar asas à imaginação e criatividade e fazer algo de bonito e atractivo.<br /><br />Pensámos na Alice no País das Maravilhas, idealizámos uma peça no papel e durante alguns dias da semana anterior colocámos mãos à obra para conseguir superar o objectivo a que nos propusemos!<br /><br />Os materiais usados para elaborar esta peça foram:<br /><ul><li>Chocolate Negro</li><li>Pastilhagem</li><li>Chocopan</li><li>Açúcar</li></ul><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT0j-uEu_UATmxGynU_Lh3oURcOANCkQfIHe0f8k5zdLbGqSYg8q_6pCjQKxlTWWsOlIzyO4VI82d2h4N2QekEZvYTVQSVZ32bXiaiMDDcQo_MiHspEUo6sE9MhCClKYDs-7UjwhkkSsiJ/s1600/DSCF4160.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT0j-uEu_UATmxGynU_Lh3oURcOANCkQfIHe0f8k5zdLbGqSYg8q_6pCjQKxlTWWsOlIzyO4VI82d2h4N2QekEZvYTVQSVZ32bXiaiMDDcQo_MiHspEUo6sE9MhCClKYDs-7UjwhkkSsiJ/s320/DSCF4160.JPG" alt="" id="BLOGGER_PHOTO_ID_5710987750402915538" border="0" /></a><span style="font-weight: bold;">Resultado final da peça</span><br /><br /></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVJcxmlvx1BTIIk6i2HxB7JR-s-cfPuBfjhhNRSa_11TE4wI6qcrG6b9H8DSWZ5pah8rM7ZfzmpQB3Hr1NHd1o7Fl07_bnIyr2d7jN4ZbzYBNBMR5k83hvRmaAeCZN9CPBk7FS0OyV6LOB/s1600/DSCF4166.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVJcxmlvx1BTIIk6i2HxB7JR-s-cfPuBfjhhNRSa_11TE4wI6qcrG6b9H8DSWZ5pah8rM7ZfzmpQB3Hr1NHd1o7Fl07_bnIyr2d7jN4ZbzYBNBMR5k83hvRmaAeCZN9CPBk7FS0OyV6LOB/s320/DSCF4166.JPG" alt="" id="BLOGGER_PHOTO_ID_5710987752119668578" border="0" /></a><span style="font-weight: bold;">Coelho Maluco</span> (Chocolate e Chocopan)<br style="font-weight: bold;"></div><br /><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlsAP_jtUw08dRbdHN6gvpSicCKOC033P-WEx2BnBqNHLEBshF_z9VHfK11Un1N4PWJjD5LNEE_vniaFoV_t-6iRoYUeV38pKIF1A1rw47drolVw4vQ7rmL7wNhyphenhyphenUlAnLMUqKm9JDr58v4/s1600/DSCF4164.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlsAP_jtUw08dRbdHN6gvpSicCKOC033P-WEx2BnBqNHLEBshF_z9VHfK11Un1N4PWJjD5LNEE_vniaFoV_t-6iRoYUeV38pKIF1A1rw47drolVw4vQ7rmL7wNhyphenhyphenUlAnLMUqKm9JDr58v4/s320/DSCF4164.JPG" alt="" id="BLOGGER_PHOTO_ID_5710987764997285410" border="0" /></a><br /><span style="font-weight: bold;">Alice sentada num cogumelo</span> (Alice em chocopan & Cogumelo em pastilhagem e chocopan)<br /></div>Hugo Baptista (Nhegas)http://www.blogger.com/profile/17564761963392715268noreply@blogger.com0tag:blogger.com,1999:blog-7473303845903599023.post-41121746069326868802012-02-12T22:33:00.005+00:002012-02-19T23:31:26.144+00:00Quinta/Propriedade em Pão - Exame de PadariaDepois de algumas aulas em massa morta e construções de peças em pão eis que surge o dia da avaliação final do módulo de Padaria - Peças Artísticas...<br /><br />Este exame foi feito por Hugo Baptista (eu) e Paulo Aguilar:<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPhJhYZp5i8dZcfeZFMWOJZdwEsdyMclI7dOT-sjjkJLnmNROfdx5iYJrpGy43Ci9VkLm4A9KbQIAW2Q4tfWEHOrL0Z7mk-lc0_XwlIZjWH1EIZSX1rWwUNr8Hk05wJo0yGqsvFEZBdbKp/s1600/DSCF3964.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPhJhYZp5i8dZcfeZFMWOJZdwEsdyMclI7dOT-sjjkJLnmNROfdx5iYJrpGy43Ci9VkLm4A9KbQIAW2Q4tfWEHOrL0Z7mk-lc0_XwlIZjWH1EIZSX1rWwUNr8Hk05wJo0yGqsvFEZBdbKp/s320/DSCF3964.JPG" alt="" id="BLOGGER_PHOTO_ID_5708383422030192594" border="0" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4pWnEUuNm4Lo_ZgFsRkNyBwAfnGp6MiFc7QUyzRWskByOPMp7ag_W-qefgVtWnuf5U_JKN69tTQflKlK5RXcXO9FlGDhNJ9Vu9LK81Oc73kNEUZf56mg0fnumvKezi6FkLAvRs6Av1v8B/s1600/DSCF3932.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4pWnEUuNm4Lo_ZgFsRkNyBwAfnGp6MiFc7QUyzRWskByOPMp7ag_W-qefgVtWnuf5U_JKN69tTQflKlK5RXcXO9FlGDhNJ9Vu9LK81Oc73kNEUZf56mg0fnumvKezi6FkLAvRs6Av1v8B/s320/DSCF3932.JPG" alt="" id="BLOGGER_PHOTO_ID_5708383412328327698" border="0" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCt1L0rKbnRCBO4FuQbIECRLadDOdBD_QCI566KOfjckzq5qb9aRvFdToeIeFLxINHBix62F3Eh1GxzIYOLrWqbOTH1oZ6p35J4rdxo40tEyNqzo6MHVCrvu0uSQYn2J2tEzKUoabNHVw6/s1600/DSCF3965.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCt1L0rKbnRCBO4FuQbIECRLadDOdBD_QCI566KOfjckzq5qb9aRvFdToeIeFLxINHBix62F3Eh1GxzIYOLrWqbOTH1oZ6p35J4rdxo40tEyNqzo6MHVCrvu0uSQYn2J2tEzKUoabNHVw6/s320/DSCF3965.JPG" alt="" id="BLOGGER_PHOTO_ID_5708383453148435634" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-BG4cpYnkM5TxV0oIfh-efvd6ZBLKDcC3zAT27Ie4eWgqP11uuRKyLYkfewn99HuiigACW8M7HEVgkcg1ujpYE8dfo6m5j8Qh0q9KYjZccHLMhuaH8xchixe-QxVa3l9mdTo5Xz8Cno6R/s1600/DSCF3940.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-BG4cpYnkM5TxV0oIfh-efvd6ZBLKDcC3zAT27Ie4eWgqP11uuRKyLYkfewn99HuiigACW8M7HEVgkcg1ujpYE8dfo6m5j8Qh0q9KYjZccHLMhuaH8xchixe-QxVa3l9mdTo5Xz8Cno6R/s320/DSCF3940.JPG" alt="" id="BLOGGER_PHOTO_ID_5708383441034947090" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMbdvhNMy5CLign0HzJA7M2GzngMpZPtWboXBG2H8Yv_Rq7PJcF0t8iYxCCnSM0pZMEGOGed5BLyEf5JCuCDEakUOym7bSHuqK1ejkG8YBmiiWmF2N9AZ1R5cjCCrbjImAlpdHGHLV5DI6/s1600/DSCF3935.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMbdvhNMy5CLign0HzJA7M2GzngMpZPtWboXBG2H8Yv_Rq7PJcF0t8iYxCCnSM0pZMEGOGed5BLyEf5JCuCDEakUOym7bSHuqK1ejkG8YBmiiWmF2N9AZ1R5cjCCrbjImAlpdHGHLV5DI6/s320/DSCF3935.JPG" alt="" id="BLOGGER_PHOTO_ID_5708383432774761442" border="0" /></a>Hugo Baptista (Nhegas)http://www.blogger.com/profile/17564761963392715268noreply@blogger.com0tag:blogger.com,1999:blog-7473303845903599023.post-64707296055000646602012-02-10T21:37:00.002+00:002012-02-10T21:52:03.876+00:00Torre Eiffel - Exame Final de ChocolateEis que chegou o dia do exame final do módulo de chocolate!<br /><br />Foi formado um grupo de quatro pessoas para elaborar um projecto com uma altura acima de um metro, e dentro de algumas sugestões que o chefe deu à turma, decidimos fazer uma Torre Eiffel em Chocolate Branco.<br /><br />Depois de termos os moldes, demos corda às mãos e começámos a construi-la .... depois de umas boas horas de trabalho, 5 aulas de 6 horas cada, conseguimos chegar à peça final.<br /><br />Fiquei muito contente com o trabalho final!!!<br /><br />Eis algumas imagens:<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijTDYGIclkTTspuLa-PzAv9R2-d2biUfwy2nKNr8yHiVr2zwtz5njeetV0XWp-JY_hYHQeIfCu8c9iaiDHU-8gCjdLCxT8yY6PVzvTdH5AkpA7lkrXGf8kW0kqGBN9OiWcyEft4dl12XXv/s1600/DSCF3792.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijTDYGIclkTTspuLa-PzAv9R2-d2biUfwy2nKNr8yHiVr2zwtz5njeetV0XWp-JY_hYHQeIfCu8c9iaiDHU-8gCjdLCxT8yY6PVzvTdH5AkpA7lkrXGf8kW0kqGBN9OiWcyEft4dl12XXv/s320/DSCF3792.JPG" alt="" id="BLOGGER_PHOTO_ID_5707625756061851666" border="0" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju6TIv0Hj0SpwjU6iY03kCLelA9JtPhK9L8QMz4sUsMbqU9zCL8T1S1iqCWjwx-nTuLr4lwES4JyFouvyrbyfgZpc9nWaaR6L9L5MUYvnL-ucNWfvdzn1s1ztfTYuvclZ-zBgfZVIT-u_v/s1600/DSCF3793.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju6TIv0Hj0SpwjU6iY03kCLelA9JtPhK9L8QMz4sUsMbqU9zCL8T1S1iqCWjwx-nTuLr4lwES4JyFouvyrbyfgZpc9nWaaR6L9L5MUYvnL-ucNWfvdzn1s1ztfTYuvclZ-zBgfZVIT-u_v/s320/DSCF3793.JPG" alt="" id="BLOGGER_PHOTO_ID_5707625762479662674" border="0" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUdCgsemDRvzz_WLzWHOq5fK-EI-BN8Fits-wR-NROZq93aoCGbstOJ3Dw9UNpzT3ObaCo_K587bPU51vIvdqC7Whg26yPxr7r5esGE2ff-Wye8FsNP3W5ZpIEvKFK36EgIaxUSGq8qdAp/s1600/DSCF3824.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUdCgsemDRvzz_WLzWHOq5fK-EI-BN8Fits-wR-NROZq93aoCGbstOJ3Dw9UNpzT3ObaCo_K587bPU51vIvdqC7Whg26yPxr7r5esGE2ff-Wye8FsNP3W5ZpIEvKFK36EgIaxUSGq8qdAp/s320/DSCF3824.JPG" alt="" id="BLOGGER_PHOTO_ID_5707625789456923794" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiLHL0d6xOEOp9utl5M6I3Xr2Q5CvwSFGJ7A3NrcE5QHeefYS_h1sjPdgjv02t640OmgM3ZCPEeA5w9yIyygCvOO08VaBKA286JYKFPITSmlFG4NLFGTuUJrHX4KMCktk9_OuvRJjEO4Lc/s1600/DSCF3811.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiLHL0d6xOEOp9utl5M6I3Xr2Q5CvwSFGJ7A3NrcE5QHeefYS_h1sjPdgjv02t640OmgM3ZCPEeA5w9yIyygCvOO08VaBKA286JYKFPITSmlFG4NLFGTuUJrHX4KMCktk9_OuvRJjEO4Lc/s320/DSCF3811.JPG" alt="" id="BLOGGER_PHOTO_ID_5707627736059788130" border="0" /></a>Hugo Baptista (Nhegas)http://www.blogger.com/profile/17564761963392715268noreply@blogger.com6tag:blogger.com,1999:blog-7473303845903599023.post-86482041740290027032012-02-10T21:27:00.003+00:002012-02-10T21:31:59.211+00:00Muralha de óbidosUm verdadeiro desafio!!!<br /><br />Esta peça foi elaborada para exposição no Festival do Chocolate em Óbidos no ano de 2011.<br />Numa semana o Chefe de pastelaria Paulo Santos teve de pensar e elaborar uma peça artística sobre Óbidos e para isso contou com a ajuda de mais um chefe de pastelaria Hugo Florentino e mais dois alunos Hugo Baptista (eu) e Sérgio Madeira.<br /><br />Foram precisas muitas horas de trabalho e dedicação para chegar a este resultado final, mas tudo se conseguiu e eis o resultado final:<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg0UpoqcYt7nPOa6gzlTcXfQYwL_9ZeDV-VAVGgHu3U_E70RBq2ynzIwJ9Kz0FDicG_RRTHlhSrS_u1LlBvhqfSoDYDvyjPmjnSpAmJK4D7foH8oTEc1LHMaLosg4J8u5NAQCQAR2j4tw9/s1600/Foto1211.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg0UpoqcYt7nPOa6gzlTcXfQYwL_9ZeDV-VAVGgHu3U_E70RBq2ynzIwJ9Kz0FDicG_RRTHlhSrS_u1LlBvhqfSoDYDvyjPmjnSpAmJK4D7foH8oTEc1LHMaLosg4J8u5NAQCQAR2j4tw9/s320/Foto1211.jpg" alt="" id="BLOGGER_PHOTO_ID_5707621951219077634" border="0" /></a>Hugo Baptista (Nhegas)http://www.blogger.com/profile/17564761963392715268noreply@blogger.com0tag:blogger.com,1999:blog-7473303845903599023.post-66073684345715898412012-02-10T21:15:00.002+00:002012-02-10T21:27:08.523+00:00Caixinha para Trufas de ChocolateO primeiro trabalho em chocolate!<br /><br />Pensa-se num ideia, criam-se os moldes e depois faz-se aparecer a peça através de um trabalho rigoroso, cuidado e preciso, para que tudo corra bem na hora de montagem.<br /><br />Eis algumas imagens do resultado final (as imagens estão com um pouco má qualidade devido a serem tiradas por telemóvel):<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBBCDU0LkcIhJHDGQ85ThKXUkhAkthbrCFpNXNGvjBStab1xUy0srSELZ0ZPq-fEr4-fkko043y24i2RY8auXoVk6ztC6mCUYp5rQSMFt8t-f6P-9H6dDMuF1hUBEH9lO4UvRWnGIsqDCp/s1600/caixa+para+trufas+de+choc.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBBCDU0LkcIhJHDGQ85ThKXUkhAkthbrCFpNXNGvjBStab1xUy0srSELZ0ZPq-fEr4-fkko043y24i2RY8auXoVk6ztC6mCUYp5rQSMFt8t-f6P-9H6dDMuF1hUBEH9lO4UvRWnGIsqDCp/s320/caixa+para+trufas+de+choc.jpg" alt="" id="BLOGGER_PHOTO_ID_5707620787657070514" border="0" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4pz-9GRndkA0JhqlRNfK4JaPOoljWOGtFvei-6WdV7mwmdPXDPZo2Ow8u20-9zOfqbPT7_u1njoKQUbGlrYXqLhQm8qK83yfp_1qaElmZ9-SKX79-zolwZSPmbTS-NNDLUifIVMEFk8aq/s1600/150411-1857.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4pz-9GRndkA0JhqlRNfK4JaPOoljWOGtFvei-6WdV7mwmdPXDPZo2Ow8u20-9zOfqbPT7_u1njoKQUbGlrYXqLhQm8qK83yfp_1qaElmZ9-SKX79-zolwZSPmbTS-NNDLUifIVMEFk8aq/s320/150411-1857.jpg" alt="" id="BLOGGER_PHOTO_ID_5707620788514002402" border="0" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmAo8gQLVaGqB-I-2gWs0Lo_WvwRBwbIhrT2VRBzSrYkZenMvYrXN-9gBhuWKRLgi7pQcBKg4xTbdqN67236EdFYUJ3PKavowbMkx3S0B-rRi1CsOL7cmP2QfbsxtIzi0Odac3XLqYdyOd/s1600/150411-1902.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmAo8gQLVaGqB-I-2gWs0Lo_WvwRBwbIhrT2VRBzSrYkZenMvYrXN-9gBhuWKRLgi7pQcBKg4xTbdqN67236EdFYUJ3PKavowbMkx3S0B-rRi1CsOL7cmP2QfbsxtIzi0Odac3XLqYdyOd/s320/150411-1902.jpg" alt="" id="BLOGGER_PHOTO_ID_5707620795021079042" border="0" /></a>Hugo Baptista (Nhegas)http://www.blogger.com/profile/17564761963392715268noreply@blogger.com0tag:blogger.com,1999:blog-7473303845903599023.post-91359342370095070092012-02-10T11:33:00.005+00:002012-02-10T21:35:20.979+00:00Moínho de café em ChocolateA terceira peça de arte em chocolate foi elaborada em grupo, de forma a nos preparar e alertar para o trabalho que teríamos de elaborar para avaliação do módulo de Chocolate.<br /><br />O grupo era composto por Hugo Baptista (eu), Tânia Luís, Dulce Branco e Nancy Romão.<br /><br />Este foi o resultado final da peça no fim da aula de 4 horas:<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhnhtwMmU-rSg4f5SKNJXqme67-RKorp3-BlJLxZ5oca4TWyIUE24dumX5sQKQGBGLbsZ_S2v-VWhkRx9Jc5rdho3D5R415MIIkZBvftuw8SxNKu5BnsjaBnhX2_1v_2UpCombN5OvCmgo/s1600/DSCF3339.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhnhtwMmU-rSg4f5SKNJXqme67-RKorp3-BlJLxZ5oca4TWyIUE24dumX5sQKQGBGLbsZ_S2v-VWhkRx9Jc5rdho3D5R415MIIkZBvftuw8SxNKu5BnsjaBnhX2_1v_2UpCombN5OvCmgo/s320/DSCF3339.JPG" alt="" id="BLOGGER_PHOTO_ID_5707618237481486882" border="0" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0pZGp2baaIpFQE-hHopBZbvFvEEZRJfIODAHlIBA5QELx199XYN_r7PRjXVctbAlhXfgyjTIJ-VUf0Mw4dJ_uATL_1qefPXc60QAlVp2Osx-7fLfmZe0NF8lW8ObJP-uad-SvFR0MDq59/s1600/DSCF3335.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0pZGp2baaIpFQE-hHopBZbvFvEEZRJfIODAHlIBA5QELx199XYN_r7PRjXVctbAlhXfgyjTIJ-VUf0Mw4dJ_uATL_1qefPXc60QAlVp2Osx-7fLfmZe0NF8lW8ObJP-uad-SvFR0MDq59/s320/DSCF3335.JPG" alt="" id="BLOGGER_PHOTO_ID_5707618227329792498" border="0" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfxHJ2kFNcqgi8c-IYIaRoHgDfyy5XiLyVbs8xIRxNHYu-Bf6k_iqkmhlH9OFHdddGaBb0VlPBsqWHuNYHQaxjObel9CQjz7fOoH6x-4fiSTqGwYSKdI0SsJxkOeTnVktrruxxAGfVG1dn/s1600/DSCF3341.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfxHJ2kFNcqgi8c-IYIaRoHgDfyy5XiLyVbs8xIRxNHYu-Bf6k_iqkmhlH9OFHdddGaBb0VlPBsqWHuNYHQaxjObel9CQjz7fOoH6x-4fiSTqGwYSKdI0SsJxkOeTnVktrruxxAGfVG1dn/s320/DSCF3341.JPG" alt="" id="BLOGGER_PHOTO_ID_5707618246803927122" border="0" /></a>Hugo Baptista (Nhegas)http://www.blogger.com/profile/17564761963392715268noreply@blogger.com0tag:blogger.com,1999:blog-7473303845903599023.post-29479090835013738022012-02-10T11:24:00.002+00:002012-02-10T11:29:28.927+00:00Peças em PãoAs primeiras peças em pão...<br /><br />As primeiras experiências ....<br /><br /><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDmDQcj2GUzwABS8x02BWRtHxU7YADspP6kOxW6fYExDrdR8LqGXFV3jlJgo9qMLv5Ivu-F5XcpafdylzLvY70KvOGXHo9bu6t19aeMuX0tv8e6GMB2d6Dw-ukBTim7ridYjoPHpdAvTcL/s1600/DSCF3295.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDmDQcj2GUzwABS8x02BWRtHxU7YADspP6kOxW6fYExDrdR8LqGXFV3jlJgo9qMLv5Ivu-F5XcpafdylzLvY70KvOGXHo9bu6t19aeMuX0tv8e6GMB2d6Dw-ukBTim7ridYjoPHpdAvTcL/s320/DSCF3295.JPG" alt="" id="BLOGGER_PHOTO_ID_5707467188532366866" border="0" /></a>Rosa<br /><br /></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiamFgCLlXIMXiHthYrql_8Gi7CJ9o8q8fCJ07UX9qL6eKzjpnyC6C0eh49-8t_SeKlJh3yk0o9j5g0XQPz7dXDGt8ZUQoOQctazivzAwJGcdL-qhFg-akRZjXx2d6IP3e8QUPXYoet2vJ8/s1600/DSCF3294.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiamFgCLlXIMXiHthYrql_8Gi7CJ9o8q8fCJ07UX9qL6eKzjpnyC6C0eh49-8t_SeKlJh3yk0o9j5g0XQPz7dXDGt8ZUQoOQctazivzAwJGcdL-qhFg-akRZjXx2d6IP3e8QUPXYoet2vJ8/s320/DSCF3294.JPG" alt="" id="BLOGGER_PHOTO_ID_5707467186513814274" border="0" /></a>Quadro<br /><br /></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPfU0nyMlP2mnQrRdwQopxx-MjZXPwLVDjEautfH3SDfLEXMpDnd1vqkW8gdPXvbQbyLiR9MwF5eQaMc_SR_ShghBoJKfnNCf_QxXQalgog2u3H27GpbnNbHP3j0oALQk4BXtAmAh24YBZ/s1600/DSCF3299.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPfU0nyMlP2mnQrRdwQopxx-MjZXPwLVDjEautfH3SDfLEXMpDnd1vqkW8gdPXvbQbyLiR9MwF5eQaMc_SR_ShghBoJKfnNCf_QxXQalgog2u3H27GpbnNbHP3j0oALQk4BXtAmAh24YBZ/s320/DSCF3299.JPG" alt="" id="BLOGGER_PHOTO_ID_5707467204480401490" border="0" /></a>Quadro pequeno<br /></div>Hugo Baptista (Nhegas)http://www.blogger.com/profile/17564761963392715268noreply@blogger.com0tag:blogger.com,1999:blog-7473303845903599023.post-61844944804509896422012-02-10T11:03:00.002+00:002012-02-10T11:24:43.688+00:00Casa em PãoO primeiro projecto em padaria!<br /><br />Este projecto serviu para preparação para o exame final da disciplina. Houveram algumas coisas que não ficaram perfeitas e depois na colagem da casa as imperfeições notaram-se, mas serviu de lição para o projecto final ...<br /><br />Eis algumas imagens da casa:<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7dvaiUjZXvguR7hQ0YKdb8m1s9S4a7oXVeb3Wbg3Pt5a0OfQzl8JOn6GPC_XAMA4-CI5IxZ1GUGk2KHRCdoOpLG7hBTqG-AMKUo7WI9-F5xM49ljfyN0YksA20EaXpQJyFHHcETB1KPWz/s1600/DSCF3572.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7dvaiUjZXvguR7hQ0YKdb8m1s9S4a7oXVeb3Wbg3Pt5a0OfQzl8JOn6GPC_XAMA4-CI5IxZ1GUGk2KHRCdoOpLG7hBTqG-AMKUo7WI9-F5xM49ljfyN0YksA20EaXpQJyFHHcETB1KPWz/s320/DSCF3572.JPG" alt="" id="BLOGGER_PHOTO_ID_5707462907591413202" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPfDLFj0tvhoghx7LBlmk9Oorday3g4FVMkj96Z6mSFwd3zTQbmeCFeKNoRNxrXC39S7ca_84ybcIa35MIMlawKpXZVm7sCGFMCYU6I0iy2mPrPKLTBL0C9zTuT76NvU-q2W5_SXVHXuIn/s1600/DSCF3563.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPfDLFj0tvhoghx7LBlmk9Oorday3g4FVMkj96Z6mSFwd3zTQbmeCFeKNoRNxrXC39S7ca_84ybcIa35MIMlawKpXZVm7sCGFMCYU6I0iy2mPrPKLTBL0C9zTuT76NvU-q2W5_SXVHXuIn/s320/DSCF3563.JPG" alt="" id="BLOGGER_PHOTO_ID_5707462914742529330" border="0" /></a><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKoKPa4fXL5p6Bwd4iLlvkfRHTgIS8LkvQu9Z9Ew4WYu16wuRmBlgEURb7aB9qH5iVwrCj53tmZW0kCzkBEMhre9ToXxU5DR9TTU7Hb6Foy4iziRmWhXP1ZJ6MJ5R5LGt03yzaIFxbrv7J/s1600/DSCF3569.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKoKPa4fXL5p6Bwd4iLlvkfRHTgIS8LkvQu9Z9Ew4WYu16wuRmBlgEURb7aB9qH5iVwrCj53tmZW0kCzkBEMhre9ToXxU5DR9TTU7Hb6Foy4iziRmWhXP1ZJ6MJ5R5LGt03yzaIFxbrv7J/s320/DSCF3569.JPG" alt="" id="BLOGGER_PHOTO_ID_5707462930464815026" border="0" /></a>Hugo Baptista (Nhegas)http://www.blogger.com/profile/17564761963392715268noreply@blogger.com0tag:blogger.com,1999:blog-7473303845903599023.post-9116197375400435062012-01-11T11:24:00.004+00:002012-01-11T11:33:41.592+00:00Rosas do DesertoAs rosas do deserto, como lhes chamámos na escola, é um bombom muito simples de se fazer! São necessários apenas 4 ingredientes, canela, chocolate, amêndoa e praliné.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9LbcjVFcMjoY4nv0BpwjlFdh5U4PkLbxJ8TcWVALsSdA0RArF-uyJMV189sE-YSZPFy_t64qdcKVK9dm8wi2FhE-cyHwl8UZivrm9R8i_WZILKqTUtBu7pI8an3y5Zrrv5Rul2sTgIlLN/s1600/DSCF3070.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 163px; height: 122px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9LbcjVFcMjoY4nv0BpwjlFdh5U4PkLbxJ8TcWVALsSdA0RArF-uyJMV189sE-YSZPFy_t64qdcKVK9dm8wi2FhE-cyHwl8UZivrm9R8i_WZILKqTUtBu7pI8an3y5Zrrv5Rul2sTgIlLN/s400/DSCF3070.JPG" alt="" id="BLOGGER_PHOTO_ID_5696334728113656578" border="0" /></a><span style="font-weight: bold;">Ingredientes:</span><br /><ul><li>Chocolate - 400gr</li><li>Amêndoa palitada torrada - 600gr</li><li>Canela - qb</li><li>Praliné - 200gr</li></ul><br /><span style="font-weight: bold;">Preparação:</span><br /><ul><li>Derreter o chocolate;</li><li>Derreter o praliné;</li><li>Juntar os dois ingredientes e temperar;</li><li>Juntar a amêndoa;</li><li>Com uma colher de chá fazer uns montinhos, que devem de ser de 10gr cada aprox, podendo ficar ao gosto de cada um.</li></ul><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg980YGed6N4wgV1eFgB9AxPNpV2ZggyXIVLeoDkvkG0fkPXV07AKn-h25Bw_wKeSK29Gqds9icfXwpIkZgzI480pz08vr25jejLKk2iHVJL0AEFTY4jbZSpWUPJveAnOHBT9kWq0cuyqWQ/s1600/DSCF3064.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 161px; height: 121px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg980YGed6N4wgV1eFgB9AxPNpV2ZggyXIVLeoDkvkG0fkPXV07AKn-h25Bw_wKeSK29Gqds9icfXwpIkZgzI480pz08vr25jejLKk2iHVJL0AEFTY4jbZSpWUPJveAnOHBT9kWq0cuyqWQ/s400/DSCF3064.JPG" alt="" id="BLOGGER_PHOTO_ID_5696334724812956802" border="0" /></a>Hugo Baptista (Nhegas)http://www.blogger.com/profile/17564761963392715268noreply@blogger.com2tag:blogger.com,1999:blog-7473303845903599023.post-29716270214066178112011-11-19T20:59:00.003+00:002011-11-19T21:07:35.345+00:00Ópera - Temporada do Cravo (Óbidos)Foi-nos proposto pelo chefe da escola, Paulo Santos, arranjar uma maneira de embelezar o bolo Ópera...<br /><br />A turma foi dividida por grupos e todos os grupos apresentaram as suas ideias. O meu grupo apresentou uma pauta feita em chocolate (todo temperado) e letras musicais a acompanhar...Uma decoração simples, mas com o trabalho para temperar o chocolate no ponto indicado...<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrS1PRUeS93Ar1CikwYRjRqeJM8jWoZ-cihNRy52kQYI3WXbCAR8gXUVwWoUsBETGeFggEBg30jqAWR0GT4c9q7e2RDK1bgbQ4JyBkzUiKt5iU49MYKCIrlXbSubCVY4cKq5y5uxABnRoi/s1600/DSCF2059.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrS1PRUeS93Ar1CikwYRjRqeJM8jWoZ-cihNRy52kQYI3WXbCAR8gXUVwWoUsBETGeFggEBg30jqAWR0GT4c9q7e2RDK1bgbQ4JyBkzUiKt5iU49MYKCIrlXbSubCVY4cKq5y5uxABnRoi/s400/DSCF2059.JPG" alt="" id="BLOGGER_PHOTO_ID_5676815144846501442" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0lKDtmfh1ak_ftwuFTIUh_MkLOMi6OKrwwIHP3rPBe-lZjScSxotFIvfnE5WQJJaK175Jminu35mdGcoqWLFc3qM0ZSq1cadKhWEMJorpg77CQmVtx6l8pYWSKE0bG3uRAau1uQFlY5Yg/s1600/DSCF2073.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0lKDtmfh1ak_ftwuFTIUh_MkLOMi6OKrwwIHP3rPBe-lZjScSxotFIvfnE5WQJJaK175Jminu35mdGcoqWLFc3qM0ZSq1cadKhWEMJorpg77CQmVtx6l8pYWSKE0bG3uRAau1uQFlY5Yg/s400/DSCF2073.JPG" alt="" id="BLOGGER_PHOTO_ID_5676815153051641954" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBmL46fZYrm2JTBqAk8_baWckI-hrzckdoJIs6lenRg_TzTyBBNr5H2RMN-bu5TwiEhWviuwcd88kSslvzqtbunSgiaHz_GVvqos_Ba2xVna7BRwOVVXP5Io_2OYQK4d198WQniXs2oTKp/s1600/DSCF2074.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBmL46fZYrm2JTBqAk8_baWckI-hrzckdoJIs6lenRg_TzTyBBNr5H2RMN-bu5TwiEhWviuwcd88kSslvzqtbunSgiaHz_GVvqos_Ba2xVna7BRwOVVXP5Io_2OYQK4d198WQniXs2oTKp/s400/DSCF2074.JPG" alt="" id="BLOGGER_PHOTO_ID_5676815160754342530" border="0" /></a><br /><br />Depois da apresentação de todos os grupos, reunimo-nos e debatemos sobre a melhor apresentação, a qual ficou decidida ao fim de algum tempo... Decidiu-se que era bom juntar decorações de duas sobremesas, a do meu grupo ( a ser utilizada a pauta musical) e a ideia de outro grupo.<br /><br />Com isso chegou-se a esta ideia final:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjExruU8V7IKm-pQ3nQzQq8aSjMNAata-WIzJXq4PgJ00t6tNUCzLA_NJm4QHt9hevYmzfqTIZNXrSe2Ihszdro-m2y4_eThSvD6r1wRzYVrPXUIGU2w-22RUwlwIbYM3z0VALMXGtvR3n2/s1600/DSCF2197.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjExruU8V7IKm-pQ3nQzQq8aSjMNAata-WIzJXq4PgJ00t6tNUCzLA_NJm4QHt9hevYmzfqTIZNXrSe2Ihszdro-m2y4_eThSvD6r1wRzYVrPXUIGU2w-22RUwlwIbYM3z0VALMXGtvR3n2/s400/DSCF2197.JPG" alt="" id="BLOGGER_PHOTO_ID_5676815169049458274" border="0" /></a>Hugo Baptista (Nhegas)http://www.blogger.com/profile/17564761963392715268noreply@blogger.com0tag:blogger.com,1999:blog-7473303845903599023.post-48988258222943881202011-11-19T20:44:00.002+00:002011-11-19T20:52:48.223+00:00Trio cremoso com crocante de carameloMais uma aula com receitas de cremosos....<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv0amOPuVdb07EvslX2IkH5rcL_wIYeTAHyxadKe3FZEIJbymDtn_W5Ud-VS9Ccdjg4aApChw0xCt7qmqeKLYm2VH9nvw1aXfNpj7mpA0H1b9MySj_2LSv2yUM1GIvrla1jwtNsaeC5Ey_/s1600/DSCF2698.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv0amOPuVdb07EvslX2IkH5rcL_wIYeTAHyxadKe3FZEIJbymDtn_W5Ud-VS9Ccdjg4aApChw0xCt7qmqeKLYm2VH9nvw1aXfNpj7mpA0H1b9MySj_2LSv2yUM1GIvrla1jwtNsaeC5Ey_/s400/DSCF2698.JPG" alt="" id="BLOGGER_PHOTO_ID_5676811090802543538" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzyQcdXoV1wa3d3j9W82RWhvMEGOn3DFmlsvqkffKg0dzEE8fH5Ep9L3krTRbIuRb-gytNWjIQcJzKrcPrweKXkzx42paa_c3VPbXoJMURp1pnvIbPxiKZujdimfHdRw1SzgsIW9ENhlLc/s1600/DSCF2700.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzyQcdXoV1wa3d3j9W82RWhvMEGOn3DFmlsvqkffKg0dzEE8fH5Ep9L3krTRbIuRb-gytNWjIQcJzKrcPrweKXkzx42paa_c3VPbXoJMURp1pnvIbPxiKZujdimfHdRw1SzgsIW9ENhlLc/s400/DSCF2700.JPG" alt="" id="BLOGGER_PHOTO_ID_5676811098641491170" border="0" /></a><br />Composição da receita:<br /><ul><li>cremoso chocolate;</li><li>cremoso de pêssego;</li><li>cremoso de coco;</li><li>couli de frutos vermelhos;</li><li>crocante de caramelo.<br /></li></ul>Hugo Baptista (Nhegas)http://www.blogger.com/profile/17564761963392715268noreply@blogger.com0tag:blogger.com,1999:blog-7473303845903599023.post-41912093108943686972011-11-19T20:30:00.004+00:002011-11-22T09:38:49.262+00:00Almofadinha Crocante e Cremosa de Frutos SilvestresEsta foi uma sobremesa confeccionada na aula de pastelaria, lá na escola.<br />O chefe pediu-nos para nos juntarmos em grupos, onde ele distribuiu várias receitas que tínhamos de confeccionar e depois empratar criando uma sobremesa. Primeiro observamos as receitas e idealizamos de seguida o planeamento da receita na sua totalidade, como o que iríamos usar para a sobremesa ficar daquela forma, depois passámos aos cálculos das quantidades de matérias primas que iríamos precisar para a elaboração da sobremesa para não haverem depois muitos desperdícios.<br /><br />O resultado final foi este:<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrpcgnHttfohz2oyY8Wk-jgKeHuYb8UOf0CHbBFHFlqn8HKWEv_fJng5qVSz8bxCjrm-0ICZWL17_lU8p5B0qdwGWm6lMihX6LR6vaiiND_AF-qDWgnA131PbbZjsQEfaClxVPR1VsA5oS/s1600/DSCF2731.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrpcgnHttfohz2oyY8Wk-jgKeHuYb8UOf0CHbBFHFlqn8HKWEv_fJng5qVSz8bxCjrm-0ICZWL17_lU8p5B0qdwGWm6lMihX6LR6vaiiND_AF-qDWgnA131PbbZjsQEfaClxVPR1VsA5oS/s400/DSCF2731.JPG" alt="" id="BLOGGER_PHOTO_ID_5676808012618712594" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixuHiH862Ty0PV6t5mHENKQi5n48eP6ddlW46ntE0ErjlnNnMkTHAPOOSXPo-pYbhobJqjpXTGnhKZXSsHjmu6HZlVyuG8SSa_A10NIfkWnzmH85sSK34y_ACzqqRNXtagL-7AnDx7QRkw/s1600/DSCF2726.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixuHiH862Ty0PV6t5mHENKQi5n48eP6ddlW46ntE0ErjlnNnMkTHAPOOSXPo-pYbhobJqjpXTGnhKZXSsHjmu6HZlVyuG8SSa_A10NIfkWnzmH85sSK34y_ACzqqRNXtagL-7AnDx7QRkw/s400/DSCF2726.JPG" alt="" id="BLOGGER_PHOTO_ID_5676808010721497506" border="0" /></a><br />Composição da sobremesa:<br /><ul><li>Mousse de chocolate;</li><li>Cobertura de chocolate;</li><li>Cremoso praliné;</li><li>Cremoso de frutos vermelhos;</li><li>Cremoso de pêssego (interior da mousse de chocolate);</li><li>Nougatine de noz e amêndoa;</li><li>Dacquoise de amêndoa e noz;</li><li>Couli de frutos vermelhos.<br /></li></ul>Hugo Baptista (Nhegas)http://www.blogger.com/profile/17564761963392715268noreply@blogger.com0tag:blogger.com,1999:blog-7473303845903599023.post-85175218108376245362011-11-12T12:22:00.002+00:002011-11-19T20:30:17.238+00:00Jantar de Natal<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4wjDltIDlxm0LIUTmhaeUHCIBZnYaT7g1squ6ShxYWf43N4yR2r4BVXz0yrtN6SJ_VuHxzDsmnytsvx2KcZjXsqBMYjEmdYFoBez-NqkDg_Pva4KqjU7vMDmsbgo_sjoSdMxMicRDmnSJ/s1600/Untitled-1.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 311px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4wjDltIDlxm0LIUTmhaeUHCIBZnYaT7g1squ6ShxYWf43N4yR2r4BVXz0yrtN6SJ_VuHxzDsmnytsvx2KcZjXsqBMYjEmdYFoBez-NqkDg_Pva4KqjU7vMDmsbgo_sjoSdMxMicRDmnSJ/s400/Untitled-1.jpg" alt="" id="BLOGGER_PHOTO_ID_5674083987579702162" border="0" /></a><br />A turma B de Gestão e Produção de Pastelaria, da Escola de Hotelaria e Turismo do Oeste - Pólo de Óbidos, está a organizar um Jantar de Natal no âmbito da disciplina de Actividades Co-Curriculares.<br />A ementa foi pensada e discutida em turma e com o Chefe Gonçalo Melo da Escola de Hotelaria e Turismo do Oeste - Pólo das Caldas da Rainha. Escolhemos uma ementa relacionada com a época pois é um jantar relacionado com a época festiva que se aproxima.<br />O jantar está aberto a toda a comunidade, podendo efectuar a inscrição nos locais indicados no cartaz, e caso tenha dúvidas ou queira fazer a sua inscrição pessoalmente com alguém pertencente ao evento tem no cartaz os números para os quais pode ligar e falar com uma das pessoas encarregadas.<br /><br />Participe!!!<br />Faça a sua inscrição antes que os lugares se esgotem, pois temos apenas lotação para 40 pessoas!<br /><br />Atenciosamente <br />Hugo BaptistaHugo Baptista (Nhegas)http://www.blogger.com/profile/17564761963392715268noreply@blogger.com0tag:blogger.com,1999:blog-7473303845903599023.post-76515980065808736132011-10-24T15:37:00.003+00:002011-10-24T15:51:00.238+00:00Glaçage de Cacau (22%)A glaçage é o nome dado à cobertura de um bolo ou sobremesa, depende de onde a aplicamos.<br />Existem vários tipos de glaçages, hoje fica uma de cacau...<br /><br />Receita:<br /><ul><li>450gr leite</li><li>450gr Natas</li><li>1kg Açúcar</li><li>360gr Cacau</li><li>12 unid. (2gr cada) Folhas de Gelatina</li></ul>Preparação:<br /><ol><li>Aquecer o leite com as natas a 65ªC;</li><li>Misturar o açúcar com o cacau;</li><li>Demolhar as folhas de gelatina em água fria, reservar;</li><li>Juntar o preparado do leite e das natas ao açúcar e cacau mexendo bem e levar novamente ao lume até atingir o 65ºC, retirar e incorporar a gelatina derretida;</li><li>Reservar o preparado para esfriar e ganhar espessura.</li><li>Aplicar.</li></ol><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmxpEt4xHKYx76uHz68yM01imRf8IO8oT5kEy46a3T90gWhZsk2gZEurLjblip04g3lw4jVKz8F-iMyvpLZmUuxA9p6R_4yfj6cb82OFWCb4V4vO2kPHRdaJ0THbg7W0xjk7fbA8TB4pOI/s1600/DSCF1808.JPG"><img style="cursor: pointer; width: 154px; height: 115px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmxpEt4xHKYx76uHz68yM01imRf8IO8oT5kEy46a3T90gWhZsk2gZEurLjblip04g3lw4jVKz8F-iMyvpLZmUuxA9p6R_4yfj6cb82OFWCb4V4vO2kPHRdaJ0THbg7W0xjk7fbA8TB4pOI/s400/DSCF1808.JPG" alt="" id="BLOGGER_PHOTO_ID_5667086312679479106" border="0" /> </a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9UF_TKL2g_Y9DUlB1wBpmOUvYC3trvlF4_MHEeUTtDY3jfLISb9wTdycJNLUhqipheXspaO82i-SPesj7CYpNSK5fKhkFyBy4CYn_I81gSwYx0G33HN9N8Cyog2j60zG9jEOHEeM2Rkr_/s1600/DSCF1823.JPG"><img style="cursor: pointer; width: 152px; height: 201px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9UF_TKL2g_Y9DUlB1wBpmOUvYC3trvlF4_MHEeUTtDY3jfLISb9wTdycJNLUhqipheXspaO82i-SPesj7CYpNSK5fKhkFyBy4CYn_I81gSwYx0G33HN9N8Cyog2j60zG9jEOHEeM2Rkr_/s400/DSCF1823.JPG" alt="" id="BLOGGER_PHOTO_ID_5667086313947314674" border="0" /></a><br /></div>Hugo Baptista (Nhegas)http://www.blogger.com/profile/17564761963392715268noreply@blogger.com0