I made this pavé to take to my mother-in-law’s house for New Year’s Eve. It seems difficult because it has several steps, but it is facim, facim! Come with me! First you melt 250g of chocolate (I used half milk and half semi-sweet). Add a small box (the smaller ones) of cream, 1 tablespoon of honey, 1 teaspoon of rum essence and mix well.
Next, slice a chocotone 2 fingers thick (each slice) and line a refractory bottom. Make a mixture of 1/2 glass of milk, 2 tablespoons of liqueur (I used amarula) and a few drops of rum essence and evenly moisten the slices. Cover with chocolate ganache.
On top of the chocolate I put a layer of apricot jam that I gave the recipe for here. You can replace it with ready-made jam of your choice, strawberries or other fruit pieces are also good.
On top of the jelly, a generous layer of whipped cream. To make the whipped cream (let’s remember that not everyone who visits the blog is familiar with pans) you can buy fresh cream and beat it with a mixer, there are also powdered or boxed ones (which is what I used). I beat it with a mixer and added 2 tablespoons of sugar.
On top of the whipped cream I added a cashew nut praline. Praline was originally a crunchy treat made from almonds and sugar (correct me if I’m wrong), then it became popular and today you can make praline out of anything. To avoid offending purists, we will call it “crunchy”.
To make the crunchy, just melt 1/2 cup of sugar with 2 tablespoons of water. Put the pan on the fire and let it turn to caramel. Once it melts and turns golden, add the chopped chestnuts of your choice.
Spread the mixture on baking paper forming a thin layer. Wait for it to cool and break it into the size you want (it’s delicious for topping cakes, using in ice cream, etc.
The praline went on top of the whipped cream to finish. It was incredible! O “croc-croc” made all the difference!
Tip: Whenever you are going to whip whipped cream, place the bowl and mixer blades in the fridge for 1 hour, this avoids heat exchange and keeps the whipped cream firm for longer after it is ready. Boxed whipped creams keep well outside the refrigerator and can be frozen ready-made.
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