One Basic and simple pavé of milk and chocolate for those moments when you crave dessert.
Do you know when you feel the urge to eat a pavé that comes like this… out of nowhere? Then.
I wanted something simple and easy, but with some ingredients that were available in my pantry. Almost a reinterpretation of the now infamous powdered milk sweets with nutella (nothing against it, but they’re not my favorite).
The milk filling is made with powdered milk same, but the version lactose salad. Because it’s the type of milk I almost always have at home, we can avoid piriri: Lactose intolerance. Oh, if you use it, it may have a slight caramel tone and not so yellow.
It could be done with condensed milk, but I preferred to do it this way. And the chocolate cover It’s a ganache with a touch of hazelnut.
Is it a simple dessert? Undoubtedly. Chic? Probably not. But it fulfilled its purpose: to satisfy my desire to eat pavé and use ingredients that I already had.
Milk and Chocolate Pavé
Makes: 12 portions
Milk filling
- 135 g water
- 200 g crystal Sugar
- 200 g powdered milk (integral)
- 15 g maize starch
- 20 g water
- 1 ovo
- 100 g UHT cream (17% fat)
- 5 mL vanilla essence
Milk syrup
- 200 mL water
- 25 g crystal Sugar
- 30 g powdered milk (integral)
- 5 mL vanilla essence
- 20 units bolacha champagne
1 cup: 250mL | 1 tablespoon: 15mL.
Milk filling
- Mix water (135g) and sugar in a pan over low heat until dissolved, then turn off the heat.
- Add the powdered milk and mix very well to dissolve.
- Dissolve cornstarch in water (20g).
- Add egg, dissolved starch, cream and cook over medium heat until slightly thickened, about 2-3 minutes.
- Remove from heat, add vanilla, let cool for 10 minutes.
Chocolate cover
- Melt chocolate in the microwave every 15 seconds, or in a bain-marie (a pan of non-boiling water with a bowl resists the heat inside with the chocolate.).
- Add cream, hazelnut cream and mix well. If necessary, microwave for another 10 seconds.
Assembly
- Spread a small layer of the milk filling on the bottom of a 20×20 centimeter pan.
- Dip the champagne biscuit into the vanilla milk and let it absorb for a few seconds.
- Layer the cookies, you may need to cut the cookies to fit the mold.
- Cover with half of the milk filling and smooth out well.
- Repeat the process with the biscuit soaked in milk and the milk filling.
- Finish with chocolate icing.
- Refrigerate for at least 2 hours, it gets better the next day.
- Powdered milk: if possible, use the instant version that has lecithin in its composition, it makes it easier to reconstitute the milk.
- Condensed milk: it would be possible to replace the water, powdered milk and sugar at the beginning with condensed milk (565g), but it will be a little sweeter.
