- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 540 kcal
Quick summary
“This Oreo pavé alternates the striking crunch of crushed cocoa cookies with the velvety smoothness of a thick white cream cooked on the stove with condensed milk and vanilla. A classic tray dessert, unbeatable for gathering the family and pleasing chocolate lovers.”
What you need to know
- O cozimento brando do creme com amido de milho resulta em uma textura sedosa que firma perfeitamente ao gelar
- A farofa de biscoito de cacau absorve parte da umidade do creme tornando-se tenra sem perder identidade
- A finalização no topo com biscoito triturado confere contraste crocante no primeiro contato visual e gustativo
Ingredients
Main
- 1 package of Oreo cookies
- 2 cups of milk
- 1 can sweetened condensed milk
- 1 can of cream
- 2 tablespoons of cornstarch
- 1 teaspoon vanilla extract
- For extra flavor, add melted bittersweet chocolate to the cream.
- Increase the refrigerator time for a firmer pavê.
- Replace the milk with coconut milk for a different version.
- Try adding fruits like strawberries between the layers.
- When serving, decorate with chocolate shavings or more crushed cookies.
Instructions
Principal
- Start by crushing the Oreo cookies with a pestle or in a blender until they become a crumbly mixture.
- Reserve a part of the farofa for the top layer.
- In a saucepan, add the milk, condensed milk, heavy cream, and cornstarch. Mix well.
- Bring to low heat, stirring constantly until the mixture thickens.
- Add the vanilla essence and mix well.
- Turn off the heat and let the mixture cool a little.
- In a pan, make a layer of Oreo cookies, a layer of the cream, and repeat until the ingredients are finished.
- Finish with the reserved Oreo farofa on top.
- Refrigerate for at least 2 hours before serving.
Chef's tips
- Cozinhe o creme em fogo baixo mexendo constantemente com espátula de silicone para não grudar no fundo da panela
- Espere o creme amornar antes de iniciar a montagem para evitar que os biscoitos absorvam calor excessivo e derretam
- Deixe o pavê na geladeira por pelo menos 2 a 3 horas antes de servir para que as camadas se assentem com firmeza
Variations
- Adicione 100 g de chocolate meio amargo picado derretido a metade do creme para criar um pavê bicolor sofisticado
- Intercale fatias de morangos frescos entre o creme e a farofa de biscoito para quebrar a doçura com frescor ácido
- Prepare a sobremesa em taças individuais ou potes de vidro para servir porções elegantes em eventos
Substitutions
- Os biscoitos Oreo podem ser substituídos por outros biscoitos recheados de chocolate escuro similares do mercado
- O leite integral pode ser substituído por leite de coco culinário diluído para adicionar um sutil aroma tropical
- O amido de milho pode ser trocado por farinha de trigo fina na mesma proporção para engrossar o creme
How to store
Keep the pavé in a refractory dish closed with a lid or plastic wrap in the fridge for up to 4 days. Keep on a cold shelf to maintain the firmness of the cream layers and prevent air humidity from softening the top.
Can it be frozen?
The pavê can be frozen assembled in an airtight container for up to 30 days in the freezer. To consume, thaw in the refrigerator for 4 hours before serving to preserve the creamy consistency without releasing water.
What to serve with
It pairs excellently with a short, sugarless espresso, frothy milk coffee, or a cup of hot black tea. Excellent served alongside fresh chopped strawberries or a dollop of whipped cream.
Frequently asked questions
Can I dip biscuits in milk before assembling?
As the cookies are crushed into farofa, it is not necessary to moisten; the residual heat of the cream itself hydrates the layers.
Why did my pavê become too liquid in the dish?
The cream needs to reach a boil and cook for 2 to 3 minutes so that the cornstarch reaches its maximum thickening strength.
Do I need to remove the white filling from the cookies before crushing?
No, crush the whole cookies with the filling; the sweet fat from the filling helps add flavor and a pleasant texture to the farofa.
How to prevent the white cream from forming lumps when cooking?
Dissolve the cornstarch in cold milk before adding it to the pot with the condensed milk and keep stirring constantly.
