know how to make many versions of this delicious dessert




So, which of these pavé recipes will you try first?

Photo: Alto Astral

Do you want to eat a sweet and savory pavé after lunch? So know that there is different varieties of pavé recipes to try. Chocolate, pineapple and even cheese, for example, can be the flavor of this dessert, depending on what you like. Check out the different options, from the most traditional to the most flavorful, below:

Biscuit pavé with brigadeiro



Biscuit pavé with brigadeiro (Reproduction / Kitchen Guide)

Biscuit pavé with brigadeiro (Reproduction / Kitchen Guide)

Photo: Alto Astral

While: 40min (+1h in the fridge)

Activities: 6 meals

Bother: Easier

Ingredients:

  • 1 pack of chocolate donuts (335g)
  • Chocolate sprinkles to taste for sprinkling

White fudgeball

  • 2 cups of milk (condensed)
  • 2 tablespoons of butter
  • 1 spoon of honey
  • 1 tablespoon of powdered milk
  • 2 tablespoons of butter
  • 1 cup cream (milk)

dark brigadier

  • 1 cup (tea) of breast milk
  • 1 tablespoon of butter
  • 2 tablespoons of powdered chocolate
  • 1/2 cup (tea) of cream

Mode of preparation:

For the white brigadeiro, mix milk, butter, honey and milk in a pan. Place on medium heat, stirring until it comes from the bottom of the pan. Add the cream and let it cool. For dark brigadeiro, in a pan, mix the condensed milk, butter and chocolate powder.

Place on medium heat, stirring until it comes from the bottom of the pan. Mix the cream and let it cool. In the middle, make a layer of white brigadeiro, a layer of donuts, another layer with the rest of the white brigadeiro and another layer of donuts. Cover with dark brigadeiro, sprinkle with chocolate sprinkles, refrigerate for 1 hour and serve.

Traditional strawberry chocolate pavé



Traditional trawberry pavé with chocolate (Reborn / Kitchen Guide)

Traditional trawberry pavé with chocolate (Reborn / Kitchen Guide)

Photo: Alto Astral

While: 30min (+ 3h in the fridge)

Activities: 8 meals

Bother: Easier

Ingredients:

  • 1 packet of vanilla pudding powder (50g)
  • 1 envelope of chocolate flavored pudding powder (50g)
  • 300g melted white chocolate
  • 500g melted semisweet chocolate
  • 1 packet of champagne biscuits (150g)
  • 2 boxes of sliced ​​strawberries (600g)
  • Milk chocolate shavings and strawberries for decoration

Mode of preparation:

Prepare puddings according to separate package instructions. In the hot vanilla pudding, add the white chocolate, mix until it melts and set aside. In the hot chocolate pudding, add semisweet chocolate, mix until it melts and set aside. In a medium, make a layer with cookies, one with white cream, one with strawberries and one with chocolate. Decorate with chocolate shavings, strawberries and refrigerate for 3 hours before serving.

Pave Of Pineapple



Pineapple Pavé (Birth / Kitchen Guide)

Pineapple Pavé (Birth / Kitchen Guide)

Photo: Alto Astral

While: 40min (+2h in the fridge)

Activities: 6 units

Bother: Easier

Ingredients:

  • 1 cup of milk
  • 1 glass of coconut milk (200ml)
  • 2 stones
  • 1 can of condensed milk
  • 1 tablespoon of corn starch
  • 100g chopped white chocolate
  • 1 can of pineapple in syrup, chopped and drained (400g)
  • 1 package of chopped champagne biscuits (150g)
  • 100 g grated coconut

Mode of preparation:

Place the milk, coconut milk, skimmed milk, cornstarch, egg yolks and white chocolate in a saucepan over medium heat, stirring constantly until it thickens. Add pineapple and cook for another 2 minutes. Reserve some for garnish. Turn it off and let it cool. In one bowl, make layers of pineapple cream and chopped biscuits until the ingredients are used, ending with cream. Place in the refrigerator for 2 hours. Remove, garnish with reserved coconut and pineapple. worship

delicious cocada pavé



Sweet cocada pavé (Birth / Cooking guide)

Sweet cocada pavé (Birth / Cooking guide)

Photo: Alto Astral

While: 40min (+2h in the fridge)

Activities: 6 meals

Bother: Easier

Ingredients:

  • 1 fresh grated coconut
  • 1 cup (tea) of water
  • Fresh stripped coconut for garnish
  • 1 onion
  • 1 cinnamon stick
  • 2 stones
  • 1 tablespoon of butter
  • 1 and 1/2 cups (tea) of milk
  • 1 can of condensed milk
  • 1 tablespoon of vanilla essence
  • 2 cups of granulated sugar
  • 1/2 teaspoon of corn
  • 1 package of chopped coconut cookies (180g)

Mode of preparation:

In a pan, on medium heat, put granulated sugar and cook until golden. Add coconut, water, cloves, cinnamon and cook for 8 minutes. Turn off the heat and add butter and keep aside. In a pan, put milk, condensed milk, yolks, vanilla essence, cornstarch and bring to medium heat, stirring, until it thickens. In individual glasses, alternate layers of cookies, cocada and cream, ending with cream. Garnish with coconut strips and refrigerate for 2 hours. Serve.

mascarpone cheese



Mascarpone Cheese Pavé (Birth / Food Guide)

Mascarpone Cheese Pavé (Birth / Food Guide)

Photo: Alto Astral

While: 1h20 (+4h in the fridge)

Activities: 10 servings

Bother: Easier

Ingredients:

  • 2 packs of champagne biscuits (300g)
  • Lemon zest and slices for garnish

Sicilian lemon filling

  • 1 cup lemon juice (sicilian)
  • 2 cups of water (tea)
  • 300 g of sugar
  • 6 spoons of corn
  • 8 yolks cans
  • 2 tablespoons of butter

mascarpone cream

  • 1 cup sour cream (cold)
  • 4 tablespoons of sugar
  • 1 teaspoon of vanilla essence
  • 1/2 cup (tea) mascarpone cheese

Mode of preparation:

First, to fill the lemon-lemon, combine the juice, 2/3 of the water and sugar in a pan. Then bring to low heat and stir until it melts. Then dissolve the corn starch in the remaining water and add it to the pan, stirring until it thickens. Let it cool a little and add the yolks, little by little, mixing with a hand whisk to avoid lumps. Add butter and mix. Let it cool. As for the mascarpone cream, beat the cream with the sugar in the mixer until it becomes creamy. Then, add the vanilla essence, mascarpone cheese and beat quickly to combine.

In a round glass, make a layer with 1/3 of the mascarpone cream, a layer with the champagne biscuit, a layer with half of the lemon, another layer of the biscuit, another layer with 1/3 of the sour cream. mascarpone, another layer of biscuit, layer with the rest of the lemon cream and finish with the rest of the mascarpone cream. Garnish with zest and a little twisted lemon wedge. Finally, refrigerate for 4 hours and serve.

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