📝 About This Recipe
A quintessential Brazilian dessert, the Pavê is a beloved staple at family gatherings and holiday celebrations across Brazil. Its name comes from the French word 'pavé' (cobblestone), referring to the beautiful layers of cream-soaked biscuits and rich chocolate ganache. This version balances a velvety vanilla custard with a deep cocoa finish, creating a nostalgic, melt-in-your-mouth experience that is as elegant as it is comforting.
🥗 Ingredients
Vanilla Cream Base
- 1 can Sweetened Condensed Milk (14 oz / 395g)
- 2 cups Whole Milk (divided use)
- 2 tablespoons Cornstarch (dissolved in a little of the milk)
- 3 Egg Yolks (passed through a sieve to remove the membrane)
- 1 teaspoon Vanilla Extract (pure extract preferred)
Chocolate Layer & Ganache
- 200 grams Semi-sweet Chocolate (chopped into small pieces)
- 1 can Table Cream (Creme de Leite) (10.5 oz / 300g, or heavy cream)
- 2 tablespoons Cocoa Powder (unsweetened)
The Assembly
- 400 grams Maizena or Maria Biscuits (cornstarch cookies or ladyfingers)
- 1 cup Whole Milk (for soaking) (at room temperature)
- 1/2 cup Chocolate Sprinkles or Shavings (for garnish)
👨🍳 Instructions
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1
In a medium heavy-bottomed saucepan, combine the sweetened condensed milk, 1.5 cups of whole milk, and the sieved egg yolks. Whisk until well combined.
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2
Dissolve the cornstarch in the remaining 0.5 cup of milk and add it to the saucepan. This prevents lumps from forming in your custard.
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3
Place the saucepan over medium-low heat. Stir constantly with a silicone spatula or wooden spoon, making sure to scrape the bottom and corners of the pan.
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4
Continue cooking for about 8-10 minutes until the mixture thickens into a smooth, thick custard consistency. Remove from heat and stir in the vanilla extract. Set aside to cool slightly.
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5
To make the chocolate ganache, place the chopped semi-sweet chocolate in a microwave-safe bowl. Heat in 30-second intervals, stirring in between, until fully melted.
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6
Stir the table cream (creme de leite) and cocoa powder into the melted chocolate until you have a glossy, dark ganache. If using canned cream, include the whey for a lighter texture.
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7
Prepare your assembly station: Have your milk for soaking in a shallow bowl, your biscuits ready, and your two creams (vanilla and chocolate) nearby.
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8
Quickly dip each biscuit into the milk. Do not soak them for more than a second, or they will become mushy. They should be just moistened.
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9
In a glass rectangular baking dish (approx. 9x13 inches), create a single layer of the moistened biscuits on the bottom.
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10
Spread half of the vanilla cream over the first layer of biscuits, smoothing it out with a spatula.
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11
Add another layer of milk-dipped biscuits on top of the vanilla cream.
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12
Spread half of the chocolate ganache over the second layer of biscuits. Repeat with one more layer of biscuits and the remaining vanilla cream.
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13
Finish with a final layer of biscuits and top with the remaining chocolate ganache, spreading it evenly to cover the entire surface.
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14
Garnish generously with chocolate sprinkles, chocolate shavings, or even crushed biscuits for added texture.
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15
Cover with plastic wrap and refrigerate for at least 4 hours, though overnight is highly recommended to allow the biscuits to soften into a cake-like texture.
💡 Chef's Tips
Always sieve your egg yolks to remove the thin membrane; this ensures your custard doesn't have an 'eggy' smell or taste. Don't over-soak the biscuits; a quick 'in-and-out' dip is all they need to absorb the surrounding moisture without falling apart. If the vanilla custard develops lumps, simply pass it through a fine-mesh strainer while hot or give it a quick pulse with an immersion blender. For a boozy twist, add a tablespoon of brandy or dark rum to the milk used for soaking the biscuits. You can substitute the biscuits with ladyfingers (Champagne biscuits) for a lighter, airier texture.
🍽️ Serving Suggestions
Serve chilled in square slices to showcase the beautiful distinct layers. Pair with a strong Brazilian 'cafezinho' (black espresso) to balance the sweetness of the dessert. Top with fresh raspberries or sliced strawberries just before serving for a tart contrast. A dollop of lightly sweetened whipped cream on the side adds a lovely airy finish. For a festive look, serve in individual glass coupes or verrines.