Christmas is the perfect time to celebrate special moments around the table, bringing together flavors that bring comfort and delight all palates. Pavé, for example, is a dessert that can make this holiday even more delicious, as it is a practical option, full of creaminess and with that festive touch that you conquer at the first spoonful.
Next, see 3 easy and irresistible pavé recipes to sweeten your Christmas!
Ingredients
- 2 cups of milk tea
- 1 cup coconut milk
- 1 cup of sugar
- 3 tablespoons cornstarch
- 1 teaspoon of vanilla essence
- 400 g cornstarch biscuit
- 1 cup of milk to moisten the cookies
- 1 cup of jelly tea strawberry
- 1 cup chopped strawberry tea
- 3 tablespoons of sugar for the syrup
- 2 tablespoons of water
Preparation mode
In a pan, place the strawberry, 3 tablespoons of sugar and water. Cook over low heat until a thick, shiny syrup forms. Turn off the heat and let it cool. In another pan, mix 2 cups of milk, coconut milk, 1 cup of sugar and cornstarch until well dissolved. Cook over medium heat, stirring constantly, until it thickens. When the cream is thick, turn off the heat and stir in the vanilla essence. Leave to cool before assembling.
Quickly moisten the cornstarch cookies in 1 cup of milk. Line the bottom of a dish with moistened biscuits. Spread a layer of strawberry jam over the cookies. Cover with a layer of cream. Add a little strawberry syrup over the cream. Repeat the layers and finish with the cream. Place the pavé in the fridge for at least 3 hours, until it sets well and becomes cold. Serve immediately.
Ingredients
Pastry cream
- 2 cups of milk tea
- 3 tablespoons of sugar
- 2 tablespoons cornstarch
- 3 egg yolks
- 1 teaspoon of vanilla essence
chocolate cream
- 2 cups of milk tea
- 3 tablespoons of chocolate powder
- 2 tablespoons of sugar
- 1 tablespoon cornstarch
Ganache
- 1 cup chopped semi-sweet chocolate
- 1 cup of cream
Crispy layer
- 300 g crumbled chocolate candy
Preparation mode
Pastry cream
In a pan, mix the milk, sugar, cornstarch and egg yolks until smooth. Cook over medium heat, stirring constantly, until it thickens and forms a smooth cream. When it is thick, turn off the heat and mix in the vanilla essence. Let it cool and set aside.
chocolate cream
In a pan, mix the milk, chocolate powder, sugar and cornstarch. Cook over medium heat, stirring constantly, until the cream thickens. Book.
Ganache
In a pan, heat the cream until it starts to boil. Pour the hot cream over the dark chocolate in a bowl. Mix until the chocolate melts completely and forms a shiny ganache. Let it cool and set aside.
Assembly
Place a layer of chocolate cream at the bottom of the cup. Add a layer of pastry cream. Cover with the ganache. Finish with the crumbled chocolates on top. Refrigerate for at least 2 hours to firm up the layers. Serve immediately.
Ingredients
- 2 cups of tea pineapple chopped
- 6 tablespoons of sugar
- 1 cup of water
- 3 cups of coconut milk
- 3 tablespoons cornstarch
- 1 teaspoon of vanilla essence
- 400 g cornstarch biscuit
- 1 cup of almond milk
- 1 cup of grated coconut tea
Preparation mode
In a pan, add the pineapple, 3 tablespoons of sugar and water. Cook over medium heat until the liquid reduces and a thick paste forms. Turn off the heat, let it cool and set aside. In another pan, mix the coconut milk, remaining sugar and cornstarch until well dissolved. Cook over medium heat, stirring constantly, until it thickens and forms a consistent cream. Turn off the heat and stir in the vanilla essence. Let the cream cool and set aside.
Moisten the cornstarch cookies in almond milk. Place a layer of cookies at the bottom of the dish. Cover with a layer of pineapple jam. Spread a layer of cream over the pineapple. Sprinkle the grated coconut. Repeat the layers and finish with cream and coconut on top. Refrigerate for at least 3 hours to firm up. Serve immediately.