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Creamy Paçoca Pave
🇧🇷Brazil
•View in original language
(Português)
3 hour(s)
15 servings
Daniela Caroline
@danine_caroline- Ingredients
- Recipe
- Cream: condensed milk1 can(s)
- Whole milk2 cup
- Corn starch3 tablespoon
- Sour cream200 g
- Paçoca cork8 unit(s)
- Assembly: cornstarch wafer or champagne wafer125 g
- Milk to dip the wafer100 ml
- Coverage: Noble White Chocolate200 g
- Sour cream100 g
- With the pan still off the heat, add the condensed milk, starch and whole milk and mix well, then add the cream and finally the crumbled paçocas;
- Cook the cream over low heat until the cream reaches a firm but creamy consistency. (Always stir to avoid lumps); (leave at room temperature)
- (For the topping, you can use the same paçoca cream or you can make the white chocolate topping)
- Melt the white chocolate with the cream in the microwave every 30 seconds, until smooth; (leave at room temperature)
- Add a little of the cream to the platter;
- Soak cornstarch cookies or champagne cookies in milk;
- Another layer of cream and cookies;
- And the last part of the cream;
- Add the white chocolate frosting and refrigerate for approximately 2 hours.
- Finally, decorate with crushed paçocas or use your creativity.
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