Pavê is a very popular sweet in Brazil. Without a doubt, the Pavé Christmas candy You need to be present during your supper.
Who has never made the joke: it’s “da see” or “pa come”, right? This is a classic and every family has someone who remembers it, year after year.
Therefore, knowing how to prepare the Pavé Christmas candy it is fundamental.
To help you understand more about preparing the Pavé Christmas candy, we have prepared today's article on the subject. Want to know more? So follow along now!
Pavé Christmas sweet recipe
Traditional recipe
Ingredients
- 1 pot of condensed milk
- 1 cup of whole milk
- 2 egg yolks
- 2 egg whites
- 200ml cream
- 4 tablespoons of sugar
- 1 package of maria cookies
- Milk chocolate
Method of preparation
Dip the maria biscuits in milk and line a mold.
In a container, place the condensed milk, milk and 2 egg yolks. Bring to a boil and cook until it thickens without boiling.
Place half of this mixture on top of the cookies and another layer of cookies dipped in milk and another layer of the mixture.
Beat the egg whites until stiff with 4 tablespoons of sugar. Add the cream too and mix well.
Finally, melt the milk chocolate and add it last.
Take it to the fridge and leave it there for at least 1 night.
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Christmas French Toast
Pave bis
Ingredients
- 1 can of condensed milk
- 1 can of milk (measured in the can of condensed milk)
- 3 tablespoons cornstarch
- 4 egg yolks
- A box of encores
- Milk for soaking
- Cocoa powder for sprinkling
Method of preparation
The recipe we are going to make is a little different from the traditional one.
We start preparing this simple pavé by adding the egg yolks to a bowl and mixing them with the condensed milk.
Using the condensed milk pot as a measure, we fill it with milk and add it to the bowl. Mix until very homogeneous.
Separately, we put the cornstarch in a bowl, and add a little of the previous mixture. Enough so that the cornstarch is soaked and thus does not form lumps in the dough.
We add the cornstarch to the bowl and mix again.
When well mixed, we put it on the fire, with medium-high intensity and, without stopping stirring.
When the dough is thick, we remove it from the heat and let it cool. Now we assemble our pavé, pouring a layer of the cream we have just prepared.
Then, we break the bis we have at our disposal into squares and place them in the milk for a moment. When it is moist, we add a layer on top of the cream.
We cover these with another layer of cream, another layer of bis and finish with the last layer of cream…
Finally, we add the sprinkled cocoa.
Okay, now all we have to do is take our pavé to the fridge, where it will have to stay for at least around 4 hours.
