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Brazilian recipe

Creamy nut pavê (Pavê de castanha)

A classic Brazilian chilled dessert featuring layers of biscuits and a rich, creamy nut filling. Perfect for any special occasion.

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20 min preparation 12 portions 732 product views
Creamy nut pavê (Pavê de castanha)

Ingredients

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

Where to find ingredients

Find milk, eggs, sugar, and butter at local supermarkets or neighborhood grocers. For nuts and biscuits, specialty food stores or international aisles in larger supermarkets are recommended. Unsalted butter can be a substitute for recipes requiring margarine if preferred.

Preparation method

  1. Grind the nuts in a blender until they reach a fine, crumb-like 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 the mixture slightly thickens.
  4. Remove from the heat and set aside to cool.
  5. In a large mixing bowl, beat the sieved egg yolks with the butter and sugar until the mixture is pale and fluffy.
  6. Gently fold the nut and cream mixture into the yolk cream, stirring from bottom to top to maintain its airy texture.
  7. In a shallow dish, combine a small amount of milk with a few spoonfuls of the nut cream to create a soaking liquid for the biscuits.
  8. Arrange a layer of the soaked biscuits on the bottom of a glass baking dish.
  9. Cover the biscuits with a layer of the nut cream.
  10. Repeat the layers of biscuits and cream until all ingredients are used, ending with a final layer of cream.
  11. If desired, sprinkle chopped nuts on top.
  12. Cover the dish with plastic wrap and chill in the freezer for at least 4 hours, or until the dessert is well set.

Observations

This nut pavê recipe is a beloved classic that never fails to please. It is a practical dessert made with simple, easily accessible ingredients. It is the perfect choice for those seeking a rich treat without any hassle, ideal for serving after a main meal or during a special afternoon gathering.
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Preparation method

Step-by-step images

Step 1

Grind the nuts in a blender until they reach a fine, crumb-like texture.

Grind the nuts in a blender until they reach a fine, crumb-like 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 the mixture slightly thickens.

Cook over low heat, stirring constantly, until the mixture slightly thickens.
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 mixing bowl, beat the sieved egg yolks with the butter and sugar until the mixture is pale and fluffy.

In a large mixing bowl, beat the sieved egg yolks with the butter and sugar until the mixture is pale and fluffy.
Step 6

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

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

In a shallow dish, combine a small amount of milk with a few spoonfuls of the nut cream to create a soaking liquid for the biscuits.

In a shallow dish, combine a small amount of milk with a few spoonfuls of the nut cream to create a soaking liquid for the biscuits.
Step 8

Arrange a layer of the soaked biscuits on the bottom of a glass baking dish.

Arrange a layer of the soaked biscuits on the bottom of a glass baking dish.
Step 9

Cover the biscuits with a layer of the nut cream.

Cover the biscuits with a layer of the nut cream.
Step 10

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

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

If desired, sprinkle chopped nuts on top.

If desired, sprinkle chopped nuts on top.
Step 12

Cover the dish with plastic wrap and chill in the freezer for at least 4 hours, or until the dessert is well set.

Cover the dish with plastic wrap and chill in the freezer for at least 4 hours, or until the dessert is well set.
Final result

Creamy nut pavê (Pavê de castanha)

Creamy nut pavê (Pavê de castanha)

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