Pineapple Pave recipe with champagne biscuit

Pineapple Pave recipe

If you like pineapple pave with cornstarch biscuit, try a slightly different version using a champagne biscuit. Here at Specialfood we teach you how to prepare this easy-to-make and delicious pavé with champagne biscuit, there won't be a single piece left on the platter! The secret is to prepare a natural pineapple syrup, a white cream with the right consistency, dip the biscuit in the pineapple syrup, assemble everything and finish with whipped cream. Sound complicated? None of that! Check out the step-by-step instructions below to see how to make pineapple pavé with champagne biscuit simply delicious for your Christmas or any other special occasion.

Ingredients for making pineapple pavé with champagne biscuit:

 1 medium pineapple

 1 cup of sugar (160 grams)

 1 can of condensed milk

 1 box of whey-free cream

 1 cup of milk (240 milliliters)

 1 tablespoon cornstarch

 3 eggs

 1 cinnamon stick (optional)

 2 packages of champagne biscuits

 3 tablespoons of icing sugar

How to make pineapple pavé with champagne biscuits:

Start by peeling the pineapple and cutting it into small cubes, wasting the hard core in the middle.

Place the pineapple in a saucepan, add the sugar and the cinnamon stick, over medium heat, covered. Simmer for 20 minutes or until the pineapple is tender and all juice is released.

Drain juice into a container and set aside.

Tip: Stir the pineapple from time to time to help loosen the juices and not burn at the bottom.

While the pineapple is boiling, go preparing the cream of the pavé: in another pan place the condensed milk, the cream, the milk with the cornstarch dissolved in it and the 3 egg yolks.

Place over medium heat and stir for 15 minutes or until thickened as shown in the photograph (in porridge point). Turn off and let it cool down for a while.

Tip: Sift the yolks to avoid the egg smell and taste. This cream thickens as it cools.

To assemble the pavé, place the pineapple without the syrup and the cinnamon stick on a platter. Cover with cream, smoothing well.

Tip: If you assemble this pavé on a smaller platter you will get more layers. To do this, put only half of the pineapple and cover with half of the cream.

Moisten the biscuits in the reserved pineapple syrup and place over the cream.

Tip: If the syrup is running out and there are cookies left over, add a little water to the syrup.

Separately beat egg whites until consistent. Add sugar while beating and continue beating for another 1-2 minutes or until it becomes a smooth, shiny cream that forms peaks.

Tip: If you prefer, you can substitute icing sugar for 2 tablespoons of refined sugar.

Cover the champagne biscuit with the whipped cream prepared in the previous step and, if desired, sprinkle the ground biscuit. Reserve this pavé with pineapple and champagne biscuit in the fridge for 2 hours and it's ready to serve and delight everyone. Enjoy your food!

Did you like this recipe? Leave your review below and also check out how to make these delicious pavé recipes:

SIMPLE AND FAST PAVÉ with champagne biscuit;

Pave with Cream Frimesa;

Pave Traditional.

If you liked the pineapple pave recipe with champagne biscuit, we suggest you enter our Pave Recipes category. You can also visit a list of the best Brazilian recipes. You may be interested to read about the chocolate chiffon cake recipe/ homemade ice cream alfajores recipe/ peruvian covered rice recipe/ peruvian rice with chicken recipe/ peruvian shrimp chupe recipe.

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