Vanilla and Chocolate Pave

Vanilla and Chocolate Pave

 

ingredients :
For the vanilla cream:

• 1 can of condensed milk
• 2 cans of whole milk (use the same tin as a measure)
• 3 egg yolks
• 2 tablespoons of butter
• 1 tablespoon cornstarch dissolved in 1/2 cup milk
• 2 tablespoons of vanilla essence
• 1 can of cream
For the Ganache:

• 400 grams of chocolate or semisweet blend
• 400 grams of cream
To Pave:

• 400 grams of cornstarch wafer
• 1 cup of milk
• 2 tablespoons of cocoa powder or chocolate
• 100 grams of white chocolate (for garnish)

method of preparation
For Vanilla:

1.Junte all ingredients except the cream
2. Take over medium heat, stirring constantly - it is important to stir throughout the cooking process to avoid lumps
3.When the bottom of the pan, turn off the heat, add the cream and stir some more, until incorporated, let it warm to the pan.
4.Do not need to put plastic wrap on top, forming film is only stir well before using
5.For the cream do not get egg smell, I suggest that the gems are passed through the sieve - stick it and let the "escoreguem" into the pot, will be left only the film, which should be discarded.

For the Ganache:

1.Derreta chocolate in double boiler or in the microwave, add the cream and stir well until a lisinho brilhante.Se cream and choose the bath, be careful not to drip water on chocolate
2.No microwave, adjusting the average power and melt every minute - do not leave high power not to run the risk of burning the chocolate.
3.The bittersweet blends perfectly with the sweetness of vanilla cream, Do not like the bittersweet, choose a blend, because the milk chocolate can make dessert too sweet
4.Ao prepare ganache, always use chocolate and cream in the same proportion, can not go wrong.
5.E finally ganache can be stored in the refrigerator, tightly closed glass jar for up to a month
6. It is only leave in room temperature one hour before and move very well at the time of use, so again be a smooth and glossy cream.
7.Se even stirring the ganache is thick, heat a bit of cream, add the chocolate and stir again.
To Assemble:

1.Misture milk and chocolate to dip the biscuits.
2.Alterne layers in the following order vanilla cream, cookie, ganache, vanilla cream, cookie, ganache, vanilla cream, biscuit, vanilla cream and ganache
3.Note that the last step does not have to wafer layer - so the top of the trifle is more "moist"
4.Com knife, break the white chocolate coarsely and place on top
5.Leve the fridge and serve the next day.
6. To serve, separate with a knife and remove with spatula cake, It is beautiful on the plate.
7.Rende a plate glass rectangular approximate size of 30x18x5 cm.