2023-12-19 23:50:51
It’s likely that every family has a pavé recipe. Mine is very similar to the one I’m going to share with you. A simple, delicious recipe that can certainly be made double for even larger portions.
Classic pave
Pavé is one of the most classic desserts in Brazil. Made with layers of biscuit and cream, it can have a variety of flavor combinations.
But here, I’m going to show you a more classic pavé recipe, with basic cream and cornstarch biscuits. And I’m sure that following tasting the first spoonful you’ll be sure that it’s one of those recipes that reminds you of good family moments.
As I said previously, this recipe is inspired by a pavé made by an aunt of mine. At the time, it was the most popular pavé at the parties. But, unlike her version, I made it in a proportion of 1 can of condensed milk to 1 can of milk. The family’s favorite recipe used 2 cans of condensed milk for 1 can of milk, meaning it’s very sweet. But, if you are a little ant, you will certainly love it.
Tips for making the perfect pavé
Without a doubt, making pavé is quite simple. But, with a few little secrets you will prepare a perfect recipe that will guarantee the success of your dessert, such as:
- The cream needs to be done slowly. First you will need to mix everything off the heat, then you will need to cook over low heat and stirring constantly;
- But, if even with this care your cream ends up with lumps, that’s okay. To solve this, simply process it with a mixer or blender and it will become smooth once more. But, anyway, there’s no big problem if it’s not very smooth, you know?
- Work with your hottest creamthis is because, as it cools, it hardens, which is great for the structure of the sweet, but can make it difficult to spread the layers;
- The amount of layer is at your discretion. You can make more generous layers of cream, and this way, fewer layers of biscuit. Just remember that this can make it less structured, like ours. But if you don’t care regarding beauty, it’s okay!
- No over-wetting the biscuit! This way, you will achieve more structure, in addition to having a different texture between the cream and the biscuit;
- Let it cool for a few hours before serving. This way, your cream will be firm enough for you to be able to remove smaller pieces.
How to add more flavor to your pavé
As I said, here I will share a simpler recipe. The only details that differentiate my pavé from the more basic versions are that I added vanilla extract to the milk where I dipped the chocolate, as well as finishing it with a chocolate ganache to bring a touch of color and flavor.
But you can also flavor your cream, for example. To do this, you can add vanilla extract, a liqueur or perhaps chocolate powder.
Furthermore, when finishing, you can opt for fruits, such as strawberries, grapes or peach, in the same way as you can add candies and pieces of chocolate.
See the easy-to-make pavé recipe here
Prep Time:
20 minutes
Total Time:
20 minutes
Simple and delicious traditional pavé recipe.
Ingredients
Creme
- 1 can of condensed milk;
- same size as the milk can;
- 200 ml of cream;
- 1/4 cup cornstarch.
Biscuit layer
- 1 cup of milk;
- 1 tablespoon vanilla extract – optional;
- 2 packages of cornstarch biscuits – approximately;
Chocolate Ganache;
- 90 g of semi-sweet chocolate;
- 2 tablespoons of cream.
Instructions
- Start by mixing all the cream ingredients in a pan, until it forms a uniform cream;
- Cook over low heat until the cream starts to thicken;
- Don’t wait for your cream to cool down too much and start assembling. To do this, mix the milk and extract, if using, and wet your cookies, but without leaving them too soft;
- The first layer must be made of biscuit. After that, alternate between biscuit and cream, finishing with the cream;
- If you want to finish with ganache, just melt the chocolate, mix the cream and spread it over the last layer of cream;
- Refrigerate for a few hours and serve very cold.
More classic desserts for you to try
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