Pave recipes: 7 different flavors to try

How about turning a traditional dessert into a true dessert of the gods? Pavé is the pastry delicacy it is always present at family lunches and end-of-year parties. And the best: it makes the biggest hit! In addition to being delicious, pave is a very easy dessert to prepare, ready in a few hours in the fridge.

And to make this dessert even more special, how about trying different flavors that are as delicious as the traditional one? There is something for all tastes, with chocolate, fruit and even honey. Check out pavé recipes with different flavors from the Cooking Guide! Choose your favorite and prepare it for your next family meals.

Pavé of nougat and honey

Time: 40min (+1h of fridge)

Performance: 6 portions

Difficulty: easy

Ingredients:

• 1 cup (tea) of Amendocrem® type peanut butter
• 1 can of cold cream (300 g)
• Chopped peanuts for dusting
• 1 can of condensed milk
• 2 packets of champagne biscuits (360 g)
• 2 cups of milk (tea)
• 1 cup peanuts (roasted and chopped)
• 1/2 cup honey (tea)
• honey for watering

Method of preparation:

1. Blend the peanut butter, cream and condensed milk in a blender until creamy and set aside.
2. Soak the biscuits in the milk.
3. In a refractory, interlayer layers of moistened biscuit, peanut cream, chopped peanuts and honey, finishing with the cream.
4. Refrigerate for 1 hour.
5. Sprinkle with the chopped peanuts, drizzle with honey and serve.

Pavè by Danoninho®

Time: 1h (+2h of fridge)

Performance: 8 portions

Difficulty: easy

Ingredients:

• 1 pack of strawberry flavored gelatin powder
• 1/2 cup hot water (tea)
• 2 cups strawberries (chopped)
• 2 jars of natural yoghurt (340g)
• 1 can of condensed milk
• 1 jar of cream
• 2 packets of champagne biscuits (360 g)
• Whole strawberries to decorate

Method of preparation:

1. In a blender, beat the gelatin with the hot water until dissolved.
2. Add the strawberry, yogurt, condensed milk and cream and beat until smooth.
3. Take it to the refrigerator until it’s like egg whites.
4. In a refractory medium, intersperse layers of biscuits and cream, finishing with cream.
5. Refrigerate for 2 hours, decorate with strawberries and serve.

Pavé of bananas with dulce de leche

Time: 35min (+2h in the fridge)

Performance: 8 portions

Difficulty: easy

Ingredients:

• 1 cup condensed milk (tea)
• 2 tablespoons of corn starch
• 2 cups of milk (tea)
• 1 lemon juice
• 2 yolks
• 1 tablespoon of butter
• 1 teaspoon (coffee) of vanilla essence
• 3 cups buttermilk donuts (tea)
• 4 sliced ​​bananas
• 2 cups dulce de leche (creamy milk)
• Chopped cashews for garnish

Method of preparation:

1. Put the condensed milk, the cornstarch dissolved in the milk, the egg yolks and the butter in a saucepan over medium heat, stirring until thickened.
2. Turn off the heat, add the essence and mix.
3. In a refractory layer of white cream, donuts, banana watered with lemon juice and dulce de leche.
4. Repeat the layers until you run out of ingredients, ending with the dulce de leche.
5. Decorate with chestnuts and refrigerate for 2 hours before serving.

Pavê Sonho de Valsa® with marshmallows

Time: 1h (+2h30 fridge)

Performance: 8 portions

Difficulty: easy

Ingredients:

• 3/4 cup (heaping) fresh cream
• 1 and 1/2 cup (tea) of milk
• 1 cup (tea) of sugar
• 7 sieved yolks
• 3 tablespoons of corn starch
• 1 teaspoon(s) of vanilla essence
• 200 g of chopped milk chocolate
• 1 Pullman® donut, crumbled chocolate flavour
• 350 g Sonho de Valsa® candies, cut in half
• Milk chocolate flakes and Sonho de Valsa® chocolates to decorate

Roof

• 4 egg whites
• 1/2 cup (tea) sugar

Method of preparation:

1. In a saucepan, mix the cream, milk and half the sugar.
2. Cook over low heat until it boils.
3. While it’s heating up, in a bowl, whisk the remaining sugar and egg yolks together until pale.
4. Add starch and beat until whitish.
5. As soon as the milk boils, turn off the heat and pour a little over the yolk mixture, stirring constantly.
6. Pour this mixture into the pan with the milk and cream and return to medium heat, stirring until thickened and bubbly.
7. Separate 1/3 of the cream and add the chopped milk chocolate to this part. Stir until completely dissolved.
8. Transfer each cream to a bowl and beat with a wire whisk for 4 minutes. Let cool.
9. Layer the cake in the bottom of a large clear bowl.
10. Spread the white cream and refrigerate for 30 minutes.
11. Arrange the bonbons on top of the white cream so that the inside of the bonbon decorates the glass.
12. Spread the chocolate cream and refrigerate for another 1 hour.
13. For the glaze, mix the egg whites with the sugar in a glass or aluminum bowl.
14. Heat in a water bath until all sugar dissolves.
15. Transfer to the bowl of an electric mixer and beat on medium speed until marshmallows are smooth and shiny.
16. Cover the pavé, decorate with zest and bonbons.
17. Refrigerate for another 1 hour. Serve.

Paçoca pave with sweet and sour chocolate

Time: 40min (+2h of fridge)

Performance: 8 portions

Difficulty: easy

Ingredients:

• 400 g of melted semi-sweet chocolate
• 1 box (200 g) of cream
• 2 tablespoons of grappa
• 1 pack (150g) of champagne biscuits
• crumbled paçoca to decorate

paçoca cream

• 2 cans (790 g) of condensed milk
• 1 1/2 cups (tea) crushed paçoca
• 2 tablespoons of butter
• 1/2 pack (100 g) of cream

Method of preparation:

1. For the paçoca cream, in a saucepan heat the condensed milk, paçoca and butter, stirring constantly, until it thickens.
2. Switch off and blend the milk cream with the blender until smooth. Reserve.
3. Blend the melted chocolate, cream and brandy in a blender until smooth.
4. In a bowl, make layers of paçoca cream, champagne biscuits and chocolate cream.
5. Repeat the layers until all the ingredients are used up, finishing with the paçoca cream.
6. Refrigerate for 2 hours.
7. Remove from the oven, decorate with the paçoca and serve immediately.

Strawberry pavé with dulce de leche

Time: 30min (+2h of fridge)

Performance: 6 portions

Difficulty: easy

Ingredients:

• 2 boxes of Bis® milk chocolate
• 1 cup (tea) of creamy dulce de leche
• Strawberries to decorate

Stuffed with dulce de leche

• 2 cups dulce de leche (creamy milk)
• 1/2 box of cream (100g)

strawberry filling

• 1 can of condensed milk
• 1/2 box of cream (100g)
• 1 pot of natural yoghurt (170g)
• 1 bag of strawberry juice powder
• 4 tablespoons of powdered milk

Method of preparation:

1. For the dulce de leche cream, in a bowl, mix the dulce de leche with the cream until smooth. Reserve.
2. For the strawberry cream, beat all ingredients in a blender until smooth. Reserve.
3. For the assembly, in medium refractory, make a layer with part of the Bis® and a layer with the dulce de leche cream.
4. Lay the chopped Bis® on top and cover with a layer of strawberry cream.
5. Place the creamy dulce de leche in a piping bag fitted with a pitanga nozzle and spread decoratively on the pavé.
6. Finish with the strawberries and refrigerate for 2 hours before serving.

smooth out 5 cans

Time: 40min (+4h of fridge)

Performance: 6 portions

Difficulty: easy

Ingredients:

• 1 cup (tea) of creamy dulce de leche
• 1 can of condensed milk
• 3 sieved yolks
• 1 can of milk (use empty condensed milk can to measure)
• 1 tablespoon of corn starch
• 2 cans of cold cream without whey
• 1 cup of water (tea)
• 1 tablespoon of sugar
• 3 tablespoons of powdered milk
• 1 pack of champagne biscuits (150 g)

Method of preparation:

1. In the blender, beat the condensed milk, egg yolks, milk and cornstarch.
2. Transfer to a skillet and bring to low heat, stirring until thickened.
3. Let cool and reserve.
4. Blend the dulce de leche and cream in a blender until creamy.
5. In a deep dish mix the powdered milk, water, sugar and wet the biscuits.
6. In a medium refractory, interlayer layers of white cream, biscuit and dulce de leche cream, finishing with dulce de leche cream using a pitanga piping bag.
7. Refrigerate for 4 hours before serving.

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Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.