Notice: Undefined index: recookie in /var/www/vhosts/pregelrecipes.com/httpdocs/header.php on line 376
Notice: Undefined index: recookie in /var/www/vhosts/pregelrecipes.com/httpdocs/header.php on line 381
Notice: Undefined index: recookie in /var/www/vhosts/pregelrecipes.com/httpdocs/header.php on line 386
Notice: Undefined index: recookie in /var/www/vhosts/pregelrecipes.com/httpdocs/header.php on line 391
- Featured Recipes
- Teality
- Top Flavors
- Gelato, Sorbetto & Ice Cream
- Frozen Yogurt & Soft Serve
-
Pastry & Confections
- Bonbons & Confections
- Breakfast Pastries & Breads
- Cakes & Cupcakes
- Cookies
- Entremets (Mousse Cake)
- Frostings & Glazes
- Garnishes & Decorations
- Gelato Cakes & Frozen Cupcakes
- Gluten-Free Pastry Mixes
- Instant Desserts
- Macarons
- Monoportions
- Mousses, Custards & Creams
- Other
- Pies & Tarts
- Plated Desserts
- Pops
- Verrines
- Vegan
- Beverages
- Savory
- Seasonal
- Holidays
- 5-Star Pastry Chefs & Ambassadors
- Views From The Tree
- Key Notes
Home / Chocolate Hazelnut Pavê
Chocolate Hazelnut Pavê
Rating:
Recipe Created By:
PreGel Professional Training Center
Difficulty:
Intermediate
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
- 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.
Speak to our chef's at the PreGel Professional Training Center to learn more about this recipe.
4450 Fortune Ave. NW Concord, NC 28027 Tel: 704.707.0300 Fax: 704.707.0301 Toll-Free: 866.977.3435
Select Your Region
Please select your region below so we can better suit your recipe and ingredient needs.
Close
Contact Us Today
Speak to our Instructors at the PreGel Professional Training Center to learn more about how PreGel can help your business and passion grow. Fill out the form below to start: