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Home / Chocolate Hazelnut Pavê

Chocolate Hazelnut Pavê

Chocolate Hazelnut Pavê

Rating:

Recipe Created By:
PreGel Professional Training Center
Difficulty:
Intermediate

  • Components Of Recipe
  • Creames
  • Assembly

Creames

800g (28.2oz)
800g (28.2oz)
130g (4.6oz)
20g (0.7oz)
200g (7.1oz)
200g (7.1oz)
100g (3.5oz)

Method of Preparation

  1. Combine condensed milk, egg yolks, and cornstarch, bring to a boil, and cook until thickened.
  2. Add hot cream, mix well and return to a boil. Remove from heat.
  3. Divide cream evenly between the dark chocolate and the white chocolate (about 750g for each), and mix well.
  4. Add to the white chocolate mix.
  5. Allow chocolate creams to cool to room temperature.

Assembly

470g (16.6oz)
30g (1.1oz)
As needed
750g (26.5oz)
750g (26.5oz)

Method of Preparation

  1. Combine the milk and almond liquor and mix well. Then soak ladyfingers in the liquid, and place some in the bottom of desired glass.
  2. Place desired amount of white chocolate hazelnut cream on top of the ladyfingers.
  3. Soak more ladyfingers and place them on top of the cream.
  4. Place desired amount of dark chocolate cream on top of the ladyfingers.
  5. Repeat the layers until glass is almost full, making sure to end with one of the creams on top.
  6. Place paves in refrigerator to cool and set.
  7. When paves are cool, top with more , and serve.
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Have Questions?

Speak to our chef's at the PreGel Professional Training Center to learn more about this recipe.
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