Home / Chocolate Hazelnut Pavê
- 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
- Combine condensed milk, egg yolks, and cornstarch, bring to a boil, and cook until thickened.
- Add hot cream, mix well and return to a boil. Remove from heat.
- Divide cream evenly between the dark chocolate and the white chocolate (about 750g for each), and mix well.
- Add to the white chocolate mix.
- 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
- Combine the milk and almond liquor and mix well. Then soak ladyfingers in the liquid, and place some in the bottom of desired glass.
- Place desired amount of white chocolate hazelnut cream on top of the ladyfingers.
- Soak more ladyfingers and place them on top of the cream.
- Place desired amount of dark chocolate cream on top of the ladyfingers.
- Repeat the layers until glass is almost full, making sure to end with one of the creams on top.
- Place paves in refrigerator to cool and set.
- When paves are cool, top with more , and serve.
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