pavê is one of your favorite desserts that I bring here to the channel and it's no surprise, right? After all, it's a sweet that every Brazilian loves and that's precisely why it's a sales success, as if a dessert made in Brazil wasn't enough. jar What brings a lot of practicality for production and even for sale to see in the jar is a sweet that won't give you a headache during delivery or in transport If you're taking it to work, college or even to sell On the street you can take it without fear of the candy spoiling or arriving ugly to the customer, so with that in mind today I brought three more flavors of pavé in the jar for you to sell and make a lot of money [Music] Hello, I'm Camila Beatriz and today we're going prepare three pavés in the pot using just one cream as a base, let's start our pavé by making coconut cream and for this I'm going to put a box or can of condensed milk in the pot, you can use either skimmed or wholemeal Seme [Applause] [Music] Here below in the description I will leave the model of this pan and all the utensils that I use during the video, including the packaging, the small pot that I will use to assemble the pavé, now we will add 200 ml of coconut milk, which is a small bottle or a small box [Music] [Music] and we will also add 50 grams of grated coconut, you can use wet, sweetened or dry, whichever you prefer or whatever you find most easily near your house, we will put it here in the pan to make For this cream we will need a liter of whole milk I will first open the box and leave about 200 ml more or less reserved [Music] I will leave this one separate so we can use it in a little while now let's add all the rest of the milk here in the pan [Music] the next ingredient we will need is the egg yolk, I took two eggs here and you stop just the yolk So let's break the part first in the jar and we can now put it here in the pan and do this with the second one too [Music] before we start cooking This cream here let's take the milk that we left reserved and let's add cornstarch here I'm putting 60 grams which is approximately 6 tablespoons let's pour it on the table Let's put it all here and stir with this spoon to make it dissolve well now that it's already dissolved I'm going to leave it aside here in the other pavé videos here on the channel which if you haven't watched it yet it will be down here in the description because it's worth watching I received some comments like this isn't pavé, it's porridge or else it won't taste like porridge and so on, so let's first look at is it pavé or isn't it to see, yes, this here is pavé, a dessert is a pavé when it is assembled in layers So it needs to have a biscuit, which is usually a champagne biscuit, but we also make it with Maria biscuits with Oreo and sometimes even with cake and it needs to have a layer of cream, cream biscuit, cream biscuit and you assemble your pavé, there is no right cream to make for see it can be any cream so you can use this cream which is a cream thickened with starch you can use a cream that has brigadeiro as a base a ganache And so on and as for Porridge I don't know what this trend is that started that way everyone thinks that anything that contains cornstarch or cornstarch is Porridge It's not just in my videos, I've seen it in several other videos out there people commenting Ah, this isn't such a dessert, this is porridge and only because it contains cornstarch and That's not exactly how it works, right?
We have pastry cream, Belgian cream, white pasta sauce, you know, all of these can contain cornstarch and it's not Porridge, there's a similarity. After all, porridge is something like milk thickened with some flour or cereal . so it could be wheat flour, it could be cornstarch, oats and several others, of course you can flavor the porridge with chocolate and sugar with whatever you want, but in this cream here and in the others that I've already taught on the channel, we add other ingredients like condensed milk, cream, whipped cream and we also change the proportions a little and even the method of preparation so it's similar to porridge, it's Porridge No, it's different in texture and especially in flavor and you've seen it this type of comment that demonizes starch as if it changed the dessert or Even if it gets ruined, tell me below in the comments because I'm curious to see if this fad is really catching on.
Now we're going to cook our cream and as I haven't mixed it yet, I'm going to put it up here and stir it first because you can even stir it in the fire but there is a risk that the Yolk will cook the milk is almost boiling so the first thing we're going to do is replace this whisk with a spatula, I've already left it here separately, I like to do this because in a little while, when the cream starts to thicken, I think the spatula ends up being the best option. The second thing we're going to do is stir that milk that we left with starch because the starch may have decanted, so we stir it a little and we're going to add it here. After we start adding it, it's important that we stir it very quickly and not stop stirring so as not to create small pellets here you can see that it has already incorporated well but we still need to cut a little more of this cream here I turned off the heat to see if I had already cut enough but it still hasn't incorporated so I'm going to turn it on again and let's continue stirring I'm being careful because I'm not used to this stove yet And then I'm afraid it's going to overcook so I prefer to turn it off, take a look and in this case I'll continue [Music] here the cream has already incorporated and it stays very thick for me it took about 3 minutes but usually when I made it on the stove it took four.
So stir it little by little and see if it's done, now we're going to transfer the cream to a good place so it can cool down, I'm going to get the pan, that's ok. hot and turn quickly [Music] now for this cream to cool down and not create a film we need to cover it very closely, either with plastic wrap or a bag [Music] [Music] Now this cream can cool down so we can finish it because it 's not ready yet I'm going to leave it in the fridge because I'm making it at night and I'm not going to finish it until the next day. If you make it in the morning and finish it the same day, you can leave it on the sink at room temperature to make the candy pineapple we will need a pan and I will put the pineapple that I already left chopped here I have 600 grams which is a medium pineapple if the core is soft you don't need to take it out in this case here the core was very hard so I took the size of the cubes is up to you But as I'm going to assemble a small pavé pot, I cut the squares very small, now we're also going to add 70 g of Sugar, a third of a cup [Music] and finally Let's add 120 ml of water or half a cup let's turn on the heat to cook this pineapple jam [Music] and here we just stir from time to time until we cook these pineapple cubes if this water dries out And you still think the pineapple is hard you can add more water until it softens And then how much you want to soften it is also up to you here I will leave the cubes a little firmer But if you want to cook them for longer to form like a jelly you can also here my pineapple cubes are already cooked so I I'm going to turn off the heat and we need to let this come to room temperature or even leave it cold so we can use it to assemble our pavé now we're going to make a chocolate ganache and in this one I'm not going to give you an exact recipe I will give you the proportion because the quantity will vary depending on how many jars of this flavor here you will want to assemble so at the end when assembling I will tell you how much ganache was in each jar here I will start by melting the chocolate I will put it in the microwave every 10 seconds because there is very little quantity [Music] [Music] here I'm using semi-sweet chocolate but if you prefer you can use the blend or milk [Music] here the chocolate is already melted So we're going in with the cream and the proportion is one to one so if you melt 100 grams of chocolate you add 100 grams of cream if you add 200 grams of chocolate 200 grams of cream [Music] and now we just stir to make it very homogeneous [Music] and that's it, our ganache is ready look how beautiful it is then in the fridge it will firm up a little more with the cream at room temperature we can finish So let's remove the plastic film and the first thing we need to do is stir with a whisk to make it very homogeneous Because any cream that we make with cornstarch when we take it for the fridge it looks like this, some people said in the comments that this happens because I add a lot of cornstarch but in fact even a pastry cream, any cream you take with cornstarch for the fridge you'll have to stir it after again [Music] ready I already said all the pellets, you can see that this one is more clumpy than the other pavés I've already shown here on the channel, but in fact all these pellets here are grated coconut.
So you can rest assured that there are no pellets in the pavé, that's all. the coconut And to finish this cream to leave a very smooth and delicious texture I'm going to use whipped cream here I already left my whipped cream because I'm recording this video and most of the videos I usually record at night because that way the audio is better for you to hear so I didn't want to turn on the mixer so as not to disturb the neighbors so I already left the whipped cream here Ready but just whip the whipped cream normally here I used two 200 ml boxes I will ask the editor to put what I have on the screen here what I used is a cream with 35% fat that beats the whipped cream But if you prefer, you can use the whipped cream type cream, which is that vegetable whipped cream, it also works [Music] I'll add it little by little, add half, more or less, stir and then I'll add it the rest, when we put something light on another heavy thing, it's always cool to do this by putting the light one on top and not the heavy one, this way we maintain maximum aeration and if you liked this tip, don't forget to like this video For me it is very important and helps me to continue producing this content [Music] [Applause] [Music] Here our cream is ready and we can start assembling it, let's start assembling it with the simplest flavor which is coconut I'm going to do it on the scale so it's well standardized, I'm going to put the little pot up here and remembering that the model of this little pot and everything I used during the video will be below in the description for this flavor, I start by adding 15 grams of cream here in the pot and I spread it around and it's going to get like a little mess on the bottom of the pot [Music] now we take a cookie Maria moistens it in milk and we're going to put the cookie inside the pot, it's usually a little smaller than the pot so I always I remember to leave it pressed against one side, at least now we're going to add another 45 grams of cream [Music] we're going to moisten another biscuit [Music] and we're going to finish with more cream [Music] here I added another 40 grams of cream and I'm going to finish with grated coconut on top if you want in the middle layer of cream you can also add a layer of grated coconut then it's up to you this is our first coconut flavor I'm going to put together another one exactly the way I put together the first one but Remembering that I'm doing it this way because I'm only making some for the video. If you're making it to sell, your production will be bigger, so you can put all the jars, first put 15 G in each one, then add all the cookies, do it for step this will optimize your production [Music] [Music] now let's move on to our second flavor which is pineapple with coconut Let's put the little pot up here and let's start in the same way with 15 grams here in the pot [Applause] Let's put the biscuit wet in the milk and now let's top it off with more cream in this one I only add 30 grams of cream let's spread it with the spoon so we can then add the pineapple and the next layer is the pineapple jam but first I want to remind you that below In the description there is a discount coupon available for my e-book, so if you are watching this video, enjoy and enjoy this e-book, I share all my best brigadeiro recipes that I sell to my customers In addition, I talk about pricing, the target audience, all the materials and utensils, everything you need to know to start making money selling brigadeiro and the best part is, you can do it in your home kitchen, so let's go to the pineapple sweet here I put 20 grams and I'm going to add another biscuit wet in the milk [Music] and now let's top it off with more cream [Music] here I put 30 grams of cream and I'm going to put another pineapple sweet on top to decorate But if you prefer, you can add the grated coconut [Music] and I just put it in the center and that's approximately 10 grams of sweet and let's move on to our last flavor which is the prestigious coconut with chocolate which is delicious, I'll start by adding chocolate ganache here at the bottom of the pot [Music] I added 10 grams of ganache and now I'm going to spread it with the help of a spoon, dirtying the sides of the pot now we're going to add 15 grams of coconut cream [Music] the biscuit wet in the milk in this prestigious pavé you can replace this Maria biscuit with a chocolate flavored Maria biscuit but then we have the good part and the bad part the good part is that your product will differentiate itself even more but the bad part is that you will have to have a different biscuit just for this flavor [Music] 40 grams of cream and another biscuit [Music] in this layer I put 35 grams of cream to fit a little more chocolate ganache on top I put 10 grams and now I'm going to spread it with the spoon [Music] it doesn't need to be perfect because we're still going to add a little grated coconut here to finish it off as the cream is soft, it may be a little difficult but just take it easy with the spoon [Music] and this one this is our prestige now we need to take the pavés to the fridge for at least 6 hours so they become firmer and the texture is ideal for consumption now let's talk about yield costs and sales price the coconut cream recipe yields 18 for 24 jars this variation is because in the pineapple one, for example, there is less cream than in the others.
This cream cost me 29. 60, the yield of the pineapple jam is for up to 13 jars and the recipe cost R$ 6. 30 now I'm going to talk about the cost of each flavor Considering the cost of the ingredients and packaging, the coconut one had a cost of R$ 2.
