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Brazilian recipe

Creamy nut pavé (Pavê de castanha)

A creamy and traditional Brazilian chilled dessert, featuring layers of biscuits and a rich nut-based custard.

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20 min preparation 12 portions 622 product views
Creamy nut pavé (Pavê de castanha)

Ingredients

300 ml whole milk
1 package Maria or digestive biscuits
250 g cashew nuts (or Brazil nuts)
6 egg yolks, sifted
1 can heavy cream, drained of whey
2 cups refined sugar
250 g unsalted butter, at room temperature

Where to find ingredients

Find nuts, dairy, and biscuits at local grocery stores or traditional markets. As a substitute for Maria biscuits, plain digestive biscuits work well.

Preparation method

  1. Process the nuts in a blender until they reach a fine, crumbly texture.
  2. In a saucepan, combine the ground nuts with the heavy cream and a pinch of salt.
  3. Cook over low heat, stirring constantly, until it thickens slightly.
  4. Remove from the heat and set aside to cool.
  5. In a large bowl, whisk the sifted egg yolks with the butter and sugar until the mixture becomes pale and fluffy.
  6. Gently fold the nut and cream mixture into the yolk cream, stirring from bottom to top to maintain the airy consistency.
  7. In a deep plate, prepare a mixture of milk and a few spoonfuls of the nut cream to moisten the biscuits.
  8. At the bottom of a serving dish or tray, arrange a layer of biscuits dipped in the milk mixture.
  9. Cover with a layer of the nut cream.
  10. Repeat the biscuit and cream layers until all ingredients are used, finishing with a final layer of cream.
  11. If desired, sprinkle chopped nuts over the top.
  12. Cover the dish with plastic wrap and freeze for at least 4 hours, or until firmly set.

Observations

This nut pavé recipe is a beloved classic that is sure to please everyone. It is a practical dessert, made with ingredients easily available at the market. Perfect for those who want a delightful treat without any fuss, it is ideal for serving after lunch or for a special afternoon snack.
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Preparation method

Step-by-step images

Step 1

Process the nuts in a blender until they reach a fine, crumbly texture.

Process the nuts in a blender until they reach a fine, crumbly texture.
Step 2

In a saucepan, combine the ground nuts with the heavy cream and a pinch of salt.

In a saucepan, combine the ground nuts with the heavy cream and a pinch of salt.
Step 3

Cook over low heat, stirring constantly, until it thickens slightly.

Cook over low heat, stirring constantly, until it thickens slightly.
Step 4

Remove from the heat and set aside to cool.

Remove from the heat and set aside to cool.
Step 5

In a large bowl, whisk the sifted egg yolks with the butter and sugar until the mixture becomes pale and fluffy.

In a large bowl, whisk the sifted egg yolks with the butter and sugar until the mixture becomes pale and fluffy.
Step 6

Gently fold the nut and cream mixture into the yolk cream, stirring from bottom to top to maintain the airy consistency.

Gently fold the nut and cream mixture into the yolk cream, stirring from bottom to top to maintain the airy consistency.
Step 7

In a deep plate, prepare a mixture of milk and a few spoonfuls of the nut cream to moisten the biscuits.

In a deep plate, prepare a mixture of milk and a few spoonfuls of the nut cream to moisten the biscuits.
Step 8

At the bottom of a serving dish or tray, arrange a layer of biscuits dipped in the milk mixture.

At the bottom of a serving dish or tray, arrange a layer of biscuits dipped in the milk mixture.
Step 9

Cover with a layer of the nut cream.

Cover with a layer of the nut cream.
Step 10

Repeat the biscuit and cream layers until all ingredients are used, finishing with a final layer of cream.

Repeat the biscuit and cream layers until all ingredients are used, finishing with a final layer of cream.
Step 11

If desired, sprinkle chopped nuts over the top.

If desired, sprinkle chopped nuts over the top.
Step 12

Cover the dish with plastic wrap and freeze for at least 4 hours, or until firmly set.

Cover the dish with plastic wrap and freeze for at least 4 hours, or until firmly set.
Final result

Creamy nut pavé (Pavê de castanha)

Creamy nut pavé (Pavê de castanha)

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