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bonbon pave
In a partnership with
@delirec🇧🇷Brazil
•View in original language
(Português)
2 hour(s)
15 servings
Maíra Covolan
@mairacovolan- Ingredients
- Recipe
- Whole milk500 ml
- condensed milk395 g
- Sour cream200 g
- Corn Starch2 tablespoon
- Gem2 unit(s)
- Candy Sonho de Valsa5 unit(s)
- Semisweet Chocolate150 g
- Sour cream150 g
- Champagne biscuit20 unit(s)
- Fresh whipped cream300 ml
- Sonho de Valsa chocolates for decoration10 unit(s)
- Heat the milk and in another container mix the condensed milk, corn starch and the yolks and add a ladle of warm milk, mix well and put this mixture together with the rest of the milk. Take the pan to the fire always stirring until it thickens. Cook for 3 minutes, turn off the heat, add 1 box of cream and set aside until it cools down and then add the chopped bonbons.
- For the ganache, just melt the chocolate in the microwave and mix it with the cream. I recommend semisweet chocolate, but if you prefer it sweeter, you can use milk chocolate.
- In a refractory, start by putting the cream and then the moistened biscuit in the milk. Keep repeating this process, remembering that one of the cream layers must be replaced by the ganache.
- Use some bonbons to decorate and finish with whipped cream and some chocolate shavings.
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