I'm always asked for a variety of flavors I can't do it because it's still a little bit how do I get attention I always get questions about this topic and really the variety of flavors draws a lot of attention but when we're in the beginning we can't always do a multitude of sweets and that's why today I'm going to show you how to make three paves using a single base so you can diversify your menu without having to make a very large amount of sweets the pave is a delicious dessert in the pot and today I'm going to show you three irresistible flavors the pave of white gold and pastime Bis So come with me until the end of this video that, in addition to showing you the step-by-step of this recipe, I will give you several tips to talk about costs, income and selling price Hi, I'm Camila Beatriz and today we are going to prepare three paves in the pot using only one cream as a base to make the cream for our pave we are going to need a liter of whole milk Let's put more or less 800 ml of this milk in a pan and the rest we will leave it reserved to use later now we add a box or can of condensed milk here we can use both semi- skimmed and whole milk the next ingredient that we will need is the egg yolk and for this we are going to break two eggs into a separate pot and separate only the yolk and add it to the pan I do not sift the yolk because in fact it does not make much difference what really makes our cream not taste like an egg is to use an egg very fresh But if you're used to sifting, no problem, just do this when you put it in the pan now I'll mix it well with the help of a fuê so when I take it to the fire and it starts to heat up there's less risk of the Yolk cook before we start cooking our cream there is something else that we can leave prepared to make our life easier remember that milk that we left reserved we will add 50g of cornstarch or 5 tablespoons and stir well to dissolve and let's leave it separately because in a little while we'll need it now let's take the pan to the fire and I have several tips to give you but first click on the thumbs up button so I know that you if you like these videos of profitable recipes click now because I know that if you leave it for later you will end up forgetting in this first step in the fire I keep stirring with the fouet because there may still be some pieces of yolk that have not dissolved and with the heat they will finish If you mix it here, it doesn't matter if you leave the heat on Low, medium or high, the important thing is to keep stirring until it boils and when that happens, we will first change the fouet for a spatula and then we will add the milk with Maizena that we had left reserved at that moment there are two very important things, the first is to stir the milk well before pouring it into the pan, because as we have reserved a part for the singer, the second is when to pour this milk into the pot. With the starch in the pan, we need to stir it very quickly to avoid lumps and that's why I prefer to use a spatula, let's keep stirring until our cream gets thicker . raining with a very strong wind and there was even hail around here it's super common to have these falls On days like this with rain but at that moment it's very important to keep stirring the cream so that it doesn't get lumpy so we turned on the flashlight of the cell phone and continued recording luckily the power went back to normal it's time for me to show you how this cream turned out Look at the texture how beautiful it looks here it stayed for about 5 minutes on the fire after I added the starch But this can vary depending on the stove flame or the ingredients used so we turn off the fire and a lot of attention at this moment because now that we are going to differentiate our base and transform it into more than one cream for our pavé Let's put half of this cream in Umbu so that it cools this half it will be the base of our vanilla cream that we will finish after it cools down if you're watching this video here because you want to make money selling sweets I have something to tell you it doesn't matter if you are a beginner in Confectionery if you already work in the area or if you are thinking about starting what really matters besides having great recipes is having techniques and strategies that make you earn real money if you still haven't gotten where you wanted to and want to know how I managed to get out of absolute zero and reach a turnover of more than 8 thousand reais per month click on the first link that will be here below in the description and come to know a little more about me my story and my profitable brigadier business in that other half of the cream that was left in the pan we are going to add 25 grams of powdered chocolate 50% or 3 tablespoons and we are going to stir to dissolve everything this process needs to be done while the cream is still hot so the chocolate will dissolve easier so as not to create a film on the bottom at the top we are going to cover it with plastic wrap next to our cream and let it come to room temperature tell me down here if you already know this tip for not creating a film I want to see how many of you already were aware of this if you make this cream in the morning to end the night you can leave it at room temperature even now if you do like me and cook the cream at night It is best to leave it in the fridge it does not spend so many hours without refrigeration there it is just remove it a couple of hours before using it so that it digests a little when our creams are at room temperature it's time to finish So let's start with the chocolate one here I'm going to remove the plastic film and change the pot because for this step a pot that has the rounded bottom helps a lot [Music] let's stir with a whisk and when it's completely smooth we put half a box of cream and mix until it's completely homogeneous at this time the cream can look quite lumpy but with a lot of faith and strength in the arm it will have this wonderful texture and it is exactly because it needs to be stirred well that at this stage I prefer to use a more resistant fuê on the stove .
silicone which is not very firm but because it is silicone it is great for not scratching the pan now I preferred to use a larger metal fuê because it is much firmer on the white cream we will do the same thing remove the plastic wrap and stir until the cream is very smooth add half a box of cream mix and put a teaspoon of vanilla essence or 5 ml and leave everything very homogeneous I used Essence But you can use just what you like the most when I started selling candy in college I took a small amount and this recipe here helped me a lot to have a variety of flavors even selling few units if you know a person who is starting to sell candy or else a person who needs an extra income share this video here that I'm sure she'll thank you so she can start assembling the pavé. We're going to chop the white gold and leave it aside to put in the pavé. I also left one half reserved to make a decoration option, we're also going to chop the bis and reserve them I like to leave about this size here [Music] to assemble our pavés I chose to use a 145 ml pot and I'm going to start with of Ouro Branco I started by putting 60 g of chocolate cream in the pot, then I put the pieces referring to a white gold bonbon and completed it with 60 g of vanilla cream.
bonbon will be appearing and will give a very nice contrast this tip works for any flavor with bonbon or with biscuit to decorate we can put only minced bonbon on top or minced bonbon plus half of a bonbon this second option draws a lot of attention but also it has a higher cost, each bonbon white gold is enough to cover three pots of pavé to assemble the Bis pavé we start by putting 60 g of chocolate cream after co we placed a bis and a half chopped and completed with another 60 g of chocolate [Music] this version here I prefer to make using only the chocolate cream because there are people who prefer it here very chocolaty but there would be no problem in making using a layer of each cream on top I put half a bishop to assemble the pastime pave we start by putting a broken pastime at the bottom of the pot now we put 60 g of vanilla cream and one and a half chopped biscuits to top it off with 60 g of chocolate cream if you prefer to make the pave with the whole biscuit it is also very tasty but then I recommend that you use a small pot square because It will make it easier as I only had a round pot I preferred to put the cracked biscuit even when I do it with cornstarch biscuits I soak it in milk but this one here as a hobby I think it is unnecessary with the moisture of the cream and taking it to freeze the hobby is over to make it soft on top I put half a chopped biscuit if you want this recipe written down step by step so you can follow along while I'll leave the link below so you can download it after finishing the assembly it's important to leave it freezing for six to eight hours for it to be more consistent This is a candy that needs to be kept refrigerated So if you are going to sell it on the street, put it inside a thermal bag or a styrofoam it does not melt easily but it's a milk-based cream so we have to be careful with the temperature this recipe yields up to 11 pots of the same size that I used But it will depend on the montages you make So I have a bonus tip to take away when you're done to make the cream for your pave, weigh it to see exactly how much it yields because sometimes using semi-skimmed or whole condensed milk or sometimes changing the brand of milk your cream can reduce a little more or a little less by adding up the costs of the cream ingredients I spent 19 reais and cents which is 1.
