This is a delicious and elegant sweet, made up of two types of cream: one white and one black. The contrast between the two is highlighted by the filled bonbons covered in white chocolate and the champagne biscuit. The white gold bonbon pave is a great dessert to serve on special occasions or simply to enjoy at home.
About pave
The history of pave is uncertain, but it is believed that it appeared in Brazil at the beginning of the 20th century. Some historians suggest that the sweet was created by European immigrants who brought with them the tradition of make desserts with layers of cake and cream. Others claim that the pave is an adaptation of traditional Brazilian cuisine desserts, such as bolo de rolo.
Certainly it is so popular and loved by everyone because it is a versatile, tasty and easy-to-make dessert. It can be made with a variety of ingredients, from plain cake or biscuit to fruit and chocolate. In addition, pave is a perfect dessert for parties and events, as it can be made in advance and serves many people. The creamy, sweet flavor is another reason why pave is so popular. It is a dessert that pleases all palates and is a tradition in Brazilian cuisine. With easy-to-find ingredients, you’ll make a perfect dessert that everyone will love! Let’s go…
White Gold Candy Pave Recipe
Ingredients:
- White Cream:
- 1 can or box of condensed milk
- 1 can or box of cream (without whey)
- 1 can of milk (use the same as condensed milk)
- 120 grams of corn starch (maizena)
- 2 units of whole egg yolk
- 180 grams of white chocolate
- Black Cream:
- 1 can or box of condensed milk
- 1 can or box of cream (without whey)
- 180 grams of semisweet chocolate
- Assembly:
- 8 pcs. bonbon stuffed covered with white chocolate (the Ouro Branco variety)
- 180 grams of champagne biscuits
- Milk to moisten the cookies
Preparation Method:
- For the white cream, add the condensed milk, 1 can of milk with the already dissolved cornstarch and 2 egg yolks, slightly beaten, to a pan. Cook over low heat, stirring until thickened. Turn off the heat and add the grated white chocolate little by little. Let it cool for 10 minutes and add 1 can of cream without the whey. Book it.
- For the black cream, in a pan, start by adding the condensed milk and cream. Cook over low heat and add the grated or melted semisweet chocolate little by little. When it has the consistency of a cream, turn off the heat.
- To assemble, in a refractory or glass, first put a little of the white cream and then place the champagne wafer quickly bathed in milk. Add the rest of the white cream. Then put the black cream and the 8 chopped bonbons. Serve well chilled and refrigerate for a day before serving.
Conclusion
With its combination of rich and flavorful ingredients, this sweet treat is a dessert lover’s delight. The combination of white and black cream, along with bonbons and champagne biscuits, creates a perfect balance of flavors and textures. Serve it on special occasions or simply enjoy it at home. I’m sure it will be a hit with all the guests! Take the opportunity to see more amazing desserts and paves on our blog. Bon appetit and see you next time!
