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Brazilian recipe

Creamy White Chocolate Pave (Pave de chocolate branco)

A traditional Brazilian chilled dessert featuring layers of smooth white chocolate cream and delicate biscuits.

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50 min preparation 10 portions 1002 product views
Creamy White Chocolate Pave (Pave de chocolate branco)

Ingredients

1 can of table cream (creme de leite), drained
1 can of sweetened condensed milk
400 g of coarsely grated white chocolate
3 cans of milk (measured using the empty condensed milk can)
1/2 cup of cornstarch
2 packs of ladyfinger biscuits

Where to find ingredients

You can find all ingredients at local supermarkets. For the ladyfinger biscuits, look in the bakery or biscuit aisle; if unavailable, plain sponge biscuits can be used as a substitute.

Preparation method

  1. Dissolve the cornstarch in two cans of milk, stirring well until smooth.
  2. In a saucepan, combine the condensed milk and the milk with cornstarch, stirring constantly over heat until the mixture thickens into a consistent cream.
  3. Remove from heat and fold in half of the grated white chocolate, stirring until it is completely melted and incorporated.
  4. Allow the cream to cool down completely.
  5. Gently fold the table cream into the cooled white chocolate mixture until the texture is homogeneous.
  6. Lightly soak the biscuits in the remaining milk.
  7. Line the bottom of a large glass baking dish with a layer of soaked biscuits.
  8. Spread half of the prepared cream over the biscuits.
  9. Repeat the layers, starting with a layer of soaked biscuits followed by the rest of the cream.
  10. Finish by sprinkling the remaining grated white chocolate over the top.
  11. Refrigerate for at least 4 hours before serving to ensure the dessert sets and achieves the best texture.

Observations

The white chocolate pave is a classic Brazilian dessert that perfectly balances rich creaminess with the subtle texture of soaked biscuits. Preparing this recipe is a practical way to assemble a sophisticated treat for any occasion. By combining simple pantry staples, you create a smooth, velvety consistency that is best served chilled, making it an impressive choice for gatherings.
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Preparation method

Step-by-step images

Step 1

Dissolve the cornstarch in two cans of milk, stirring well until smooth.

Dissolve the cornstarch in two cans of milk, stirring well until smooth.
Step 2

In a saucepan, combine the condensed milk and the milk with cornstarch, stirring constantly over heat until the mixture thickens into a consistent cream.

In a saucepan, combine the condensed milk and the milk with cornstarch, stirring constantly over heat until the mixture thickens into a consistent cream.
Step 3

Remove from heat and fold in half of the grated white chocolate, stirring until it is completely melted and incorporated.

Remove from heat and fold in half of the grated white chocolate, stirring until it is completely melted and incorporated.
Step 4

Allow the cream to cool down completely.

Allow the cream to cool down completely.
Step 5

Gently fold the table cream into the cooled white chocolate mixture until the texture is homogeneous.

Gently fold the table cream into the cooled white chocolate mixture until the texture is homogeneous.
Step 6

Lightly soak the biscuits in the remaining milk.

Lightly soak the biscuits in the remaining milk.
Step 7

Line the bottom of a large glass baking dish with a layer of soaked biscuits.

Line the bottom of a large glass baking dish with a layer of soaked biscuits.
Step 8

Spread half of the prepared cream over the biscuits.

Spread half of the prepared cream over the biscuits.
Step 9

Repeat the layers, starting with a layer of soaked biscuits followed by the rest of the cream.

Repeat the layers, starting with a layer of soaked biscuits followed by the rest of the cream.
Step 10

Finish by sprinkling the remaining grated white chocolate over the top.

Finish by sprinkling the remaining grated white chocolate over the top.
Step 11

Refrigerate for at least 4 hours before serving to ensure the dessert sets and achieves the best texture.

Refrigerate for at least 4 hours before serving to ensure the dessert sets and achieves the best texture.
Final result

Creamy White Chocolate Pave (Pave de chocolate branco)

Creamy White Chocolate Pave (Pave de chocolate branco)

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