Irresistible Paçoca Pavê Recipe: Easy & Delicious Brazilian Dessert

Learn how to prepare an irresistible Paçoca Pavê, a creamy and delicious dessert that will delight everyone. This Paçoca Pavê recipe is perfect for parties, family gatherings, or simply to sweeten your day. Get ready to savor every layer of this incredibly flavorful Paçoca Pavê!

Summary

• Ingredients
• Instructions
• Tips and Variations
• CHEF’S Tips

Ingredients

Base Cream:

• 1 can condensed milk
• 1 can heavy cream (without whey)
• 200ml whole milk
• 2 sifted egg yolks
• 1 tablespoon cornstarch

Filling and Assembly:

• 20 “rolha” type paçocas (peanut candy)
• 1 package of maisena biscuits
• Milk for dipping biscuits

Instructions

1. Prepare the base cream: In a saucepan, mix the condensed milk, heavy cream, whole milk, sifted egg yolks, and cornstarch.
2. Cook over low heat, stirring constantly, until thickened and a homogeneous cream is formed. Turn off the heat and set aside.
3. Prepare the filling: Roughly mash 12 paçocas with a fork and set aside.
4. Assembly: In a baking dish, make a layer of maisena biscuits dipped in milk.
5. Spread half of the base cream over the biscuits.
6. Add the mashed paçoca on top of the cream.
7. Make another layer of milk-dipped biscuits.
8. Cover with the remaining base cream.
9. Finishing: Decorate with the remaining 8 paçocas, crumbling them over the pavê.
10. Refrigerate for at least 4 hours before serving your delicious Paçoca Pavê.

Tips and Variations

• For a more intense peanut flavor, add peanut butter to the base cream.
• Substitute maisena biscuits with malted milk biscuits for a different texture in your Paçoca Pavê.
• Add pieces of semi-sweet chocolate between the layers for a special touch.
• If you prefer, use creamy paçoca for the filling to make assembly easier.
• For a lighter version, use skim milk and light cream.

CHEF’S Tips

The secret to a perfect Paçoca Pavê lies in the quality of the ingredients and the chilling time. Always use fresh, good-quality ingredients to ensure an authentic and delicious flavor. When preparing the base cream, be sure to stir continuously over low heat to prevent it from sticking to the bottom of the pan and forming lumps. The ideal consistency of the cream is when it becomes thick enough to coat the back of a spoon.

Assembling the pavê is a crucial step. Dip the biscuits quickly in milk so they don’t become soggy and compromise the final texture. Distribute the layers of cream and paçoca evenly so that each portion contains all the flavors. Decorating with crumbled paçoca not only adds an attractive visual touch but also intensifies the peanut flavor.

The chilling time is essential for the Paçoca Pavê to achieve the ideal consistency and for the flavors to meld. I recommend refrigerating for at least 4 hours, but ideally, prepare it the day before. Serve chilled and enjoy this incredibly flavorful and comforting dessert!