Bis pave recipe with champagne biscuit

Pavê is a super versatile type of dessert, as it allows for countless combinations! With the champagne biscuit, the dessert gains a crunchy texture and is even tastier!

This recipe for Bis pavé with champagne biscuit that we have here also includes in its composition a white condensed milk cream, Bis chocolate and semisweet chocolate ganache! Want to know how to prepare this delight? Follow here on TudoReceitas all the details and step-by-step photos of this wonderful frozen dessert with biscuits and try it soon!

Ingredients for making Pavé de Bis with champagne biscuits:

 150 grams of champagne biscuits

 2 boxes of Bis chocolate (chopped)

 ½ cup of liquid milk (to moisten the biscuits)

white cream:

 1 can of condensed milk

 400 milliliters of whole milk

 ½ box of sour cream

 1 teaspoon of vanilla essence

 4 tablespoons of cornstarch (cornstarch)

Chocolate Ganache:

 ½ box of sour cream

 100 grams of semisweet chocolate (chopped)

How to make Pavé de Bis with champagne biscuits:

First prepare the white cream as it will need to be cold to use. Before, dilute the cornstarch in whole milk, inside a pan.

Add the condensed milk and vanilla essence, mixing well with a fouet (white whisk). Leave the cream to cook over a low heat, stirring constantly so it doesn't stick to the bottom, until it gains a thick, creamy, porridge consistency.

Tip: Until the cream thickens, it may take about 10 minutes (approximately).

Turn off the heat and add half a box of cream. Mix well until smooth. Reserve the cream in a container, covering it with plastic film so as not to form a film on its surface. Leave it in the fridge while preparing the ganache.

Mount the pavé in a refractory making a layer of champagne biscuits (quickly wet in milk), white cream and chopped Bis chocolate. Continue assembling the layers in this order, until finished with the white cream. Cover the pave with plastic wrap and take it to the freezer for approximately 30 minutes to set the cream.

Tip: Prefer to use a 27 cm x 16 cm refractory (approximately) and separate a few pieces of Bis chocolate to decorate the dessert at the end.

Finally prepare the ganache, melting the chopped dark chocolate in the microwave for 30 seconds. Repeat the process one or two more times until it is completely melted. Add remaining cream and mix well. Reserve.

Tip: If you don't have a microwave, melt the chocolate in a bain marie.

Drizzle the pavé with the ganache over the already firm white cream, gently spreading it with a spoon.

Decorate your pave with the reserved chopped Bis chocolate and refrigerate for at least 2 hours before serving. Indulge in this wonderful pavé de Bis with champagne biscuit and good appetite!

Looking for more Bis recipes? See these suggestions:

Cold Bis Stroganoff

Bis pave with strawberry

Black and White Bis Cold Pie

Tip: If you prefer the firmer and more consistent pavé, take it to the freezer covered with plastic wrap and remove it 30 minutes before serving.

If you liked the recipe for Pavé de Bis with champagne biscuit, we suggest you enter our Pavé Recipes category. You can also visit a list of the best Brazilian recipes. You may be interested to read about the mango lassi recipe blogpost/ basil mayonnaise recipe/ polenta gnocchi recipe/ golden honey recipe/ Moroccan lentil salad recipe.