- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 1490 kcal
Quick summary
“The Bis pavê combines crunchy layers of chocolate-covered wafer moistened in milk with a velvety cream of condensed milk, heavy cream, and chocolate drink mix. A festive and practical dessert that appeals to all ages.”
What you need to know
- Gentle simmering of condensed milk with heavy cream creates thick custard that softens cookies without breaking them down.
- Quickly moistening the Bis in the milk and chocolate drink mix preserves part of the crunchiness of the internal wafer.
- Minimum cooling of 4 hours firms the layers and allows for uniform slices for serving.
Ingredients
Main
- 2 packs of Bis (200g each)
- 2 cans of condensed milk
- 2 cans of heavy cream
- 1 cup milk
- 1 tablespoon of chocolate powder
- Chocolate sprinkles for decorating
- Use Bis of various flavors to vary the recipe.
- If you prefer a firmer pavê, add unflavored gelatin to the cream.
- Leave the pavê in the refrigerator for a day for better flavor intensity.
- Consider substituting the milk with coconut milk for a different version.
- Try adding fruits like strawberries between the layers for freshness.
Instructions
Principal
- In a saucepan, mix the condensed milk, heavy cream, and chocolate powder. Cook over low heat, stirring constantly until a homogeneous cream is obtained.
- Turn off the heat and set the cream aside to cool.
- In a dish, mix the milk with a little chocolate powder to moisten the Bis.
- In a pan, place a layer of moistened chocolate sandwich cookies.
- Add a layer of the prepared cream over the Bis.
- Repeat the process until the ingredients run out, finishing with the cream.
- Garnish with chocolate sprinkles on top and refrigerate for at least 4 hours.
- Serve chilled and enjoy the creaminess and flavor!
Chef's tips
- Let the cooked cream cool completely before starting assembly so as not to melt the Bis chocolate topping.
- Pass the pieces of Bis through the milk in a movement of only 1 second to prevent them from getting soaked.
- Chop half of the Bis chocolates and keep half whole to create texture contrasts between the layers.
Variations
- Add 1 cup of fresh sliced strawberries between the Bis layers to provide acidity and freshness to the sweet.
- Make an intermediate layer with traditional white cream and another with chocolate cream for a marbled effect.
- Finish the top with dark chocolate shavings and whole pieces of Bis crunchy at the time of serving.
Substitutions
- Traditional chocolate drink powder can be replaced by 50% or 100% cocoa powder to reduce the sweetness of the cream.
- The traditional milk chocolate Bis can be replaced by white Bis, Bis Black, or hazelnut Bis.
- The cow's milk for moistening can be replaced by coconut milk or warm brewed coffee without sugar.
How to store
Keep the container covered with plastic wrap or an airtight lid in the refrigerator for up to 4 consecutive days. The pavé is even more set and flavorful on the second day, when the cream and wafer flavors fully meld together.
Can it be frozen?
Freezing is not recommended for the pavê assembled with Bis. The wafer of the cookie absorbs moisture and becomes completely softened and rubbery after thawing, losing the characteristic crispness of the recipe.
What to serve with
Serve cold accompanied by unsweetened espresso to balance the sweetness, or citrus fruit zest. It also pairs well with a scoop of vanilla ice cream or a rustic fresh berry sauce.
Frequently asked questions
How to keep the Bis crispy inside the pavé?
Assemble the pavé with the cream completely cold and do not dip the Bis in the milk for more than a second before positioning.
What is the ideal baking dish size for this amount of ingredients?
A rectangular glass dish of approximately 20 x 30 cm perfectly accommodates three layers of Bis and cream.
Can I replace the cream cooked in the pan with whipped cream?
The cream cooked in the pan reaches a much more stable consistency to support the layers of the pavê when cutting.
What to do if the cream gets lumpy in the pan?
Pass the warm cream through a fine metal sieve or beat for 30 seconds in the blender until homogeneous.
