Bis pavé is the type of dessert that crosses generations and never loses its charm. Creamy, cold and crunchy chocolate, it conquers with its simplicity and familiar flavor that goes perfectly with festive lunches and dinners.
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Ideal for those who need a convenient, well-prepared dessert that can be prepared in advance, this cobbler gets even better after a few hours in the refrigerator. A foolproof recipe to please adults and children at Christmas dinner.
See how to do it:
Ingredients
- 1 can of condensed milk
- 1 liter of milk
- 4 tablespoons cornstarch
- 2 eggs (whites and yolks separated)
- 2 boxes of chopped Bis chocolate
- 1 cup of sugar
- 1 box of cream
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To start cooking, start with simple recipes, read the recipe carefully and follow the instructions step by step.
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Maintain organization in the kitchen, using basic utensils and ensuring knives are sharp.
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Also preheat stoves and ovens and use low heat to avoid burning food, and pay attention to food signs, such as smell and color.
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Separate and measure all ingredients before lighting the heat. This saves you from wasting time looking for something in the middle of preparation.
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For beginners, low or medium heat is ideal as it gives more time to react and prevents food from burning.
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It is normal that the first attempts are not perfect. Cooking is a learning process
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Preparation method
- In a saucepan, mix the condensed milk, milk, cornstarch and egg yolks.
- Cook over medium heat, stirring constantly, until a thick cream forms. Set aside and let cool.
- In a refractory, spread half of the cream on the bottom.
- Make a layer of chopped Bis chocolate.
- Cover with the rest of the cream.
- Beat the egg whites and add the sugar little by little, beating until a stiff sigh forms.
- Gently incorporate the cream into the meringue.
- Spread this blanket on the pavement.
- Refrigerate at least 4 hours before serving.
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