Strawberry Pavé ~ Pavê de Morango

Recipe by Rodrigo Hilbert, Tempero de Familia. Photo by Priscillakittycat

Recipe by Rodrigo Hilbert, Tempero de Familia. Photo by Priscillakittycat

C’et parti, Mon Kiki! (An inside joke at my job). It’s also perfectly fitting for this post and this occasion. It all began this week…on a bittersweet note. My absolutely amazing boss transitioned to a new position within our school and we, his direct reports, threw a little party for him. I prepared something with a French name—Strawberry Pavê.

It has been an enormous privilege to work with him and a once-in-a-lifetime opportunity to learn from someone like him. I have never felt such complete admiration for a boss. He is an example in his personal and professional life. If I could be like someone when I grow up, it would be him. Among his noteworthy qualities, a very open yet highly focused and sharp mind, a great sense of humor, poise & elegance (it helps that he’s French) and a positive attitude. Most of all, though, the Frenchman’s most beautiful quality is the fact that he sees the good in everyone.  He treats all beings with kindness. For him, everyone deserves a second chance. I am very happy for him and the new role he will have…while at the same time sorry to see my mentor go.

We should trust in the circle of life. Everything happens when it is meant to happen. For years, and I am really serious when I say this, I’ve been looking for a good recipe for Strawberry Pavê. Pavê is a French word. The dessert is characterized by layers of cream, fruits slices, and lady finger cookies dipped in a liquid of choice (milk, fruit syrup, liqueur, etc) The neat thing is that I found this recipe while watching Brazilian TV. The show, Tempero de Familia was on the screen and the chef, Rodrigo Hilbert,—who by the way is cute—prepared this pavê, I could tell right a way that this would be a keeper recipe.

I knew I had to make it for the going away party we held for our boss. Sure enough, this Strawberry Pavé was a winner both at the party and at home. (Smiley face).

2 cups of milk
2 egg yolks
2 tablespoons cornstarch
½ teaspoon vanilla extract
1 can condensed milk
2 cans table cream
100 g milk chocolate
100 g bittersweet chocolate
2 cartons of strawberries, sliced
2 packages lady finger cookies
300 ml whipping cream
1 tablespoon sugar

Place the milk, egg yolks, corn starch and vanilla in a heavy pot and turn the heat to medium. Add the condensed milk and stir continuously until the cream thickens, about 12 minutes. Remove from heat and add one can table cream. Stir until blended and set aside.

Melt both chocolates in Bain Marie. Turn off the heat and add one can of table cream. Stir well until blended. Set aside.

Prepare the whipped cream by whipping the heavy cream with one tablespoon of sugar. Set it aside. Place one layer of the vanilla cream on the bottom of a large pyrex. One by one, dip the lady fingers in milk and spread them on top of the cream. Add another layer of the vanilla cream. Layer the strawberries over the cream. Spread the chocolate cream over the layer of strawberries. Add another layer of lady fingers dipped in milk. Top with the whipped cream.


Meu chefe: o melhor do universo. Esta semana foi a última em que trabalho com ele. Foram quase dois anos e foram os melhores anos de carreira que já tive. Ele possui todas as qualidades que admiro em uma pessoa. A melhor destas sendo a capacidade de ver o bem em todas as pessoas. Ele é do bem, da paz, da harmonia…um ser maravilhoso. Não pense que ele é bobo. Além da inteligência emocional, ele tem uma mente altamente produtiva e muito aberta. Pena que tudo que é bom acaba rápido. As despedidas são tristes.

Estou à procura de uma receita boa de Pavê de Morango há muito tempo. Finalmente encontrei. A espera por um chefe bom valeu a pena e agora a espera pela receita também valeu. Fiz este pavê para a festinha de despedida dele. O nome da sobremesa é apropriado pois o meu chefe é Frances. Com certeza vou usar esta receita muitas vezes.

2 xícaras (chá) de leite
2 gemas
2 colheres de amido de milho
15 gotas de baunilha
1 lata de leite condensado
2 latas de creme de leite
100g de chocolate ao leite
100g de chocolate meio amargo
2 caixas de morango
100g de biscoito champagne
300ml de creme de leite fresco
1 colher de açúcar

Em uma panela, leve ao fogo o leite, as gemas, o amido de milho e a baunilha. Acrescente o leite condensado já com o fogo ligado e mexa sem parar, até engrossar. Depois de desligar o fogo, acrescente uma lata de creme de leite e misture bem. Reserve.

Derreta o chocolate ao leite e o chocolate amargo em banho maria. Com o fogo desligado, acrescente uma lata de creme de leite e misture bem. Reserve. Em uma batedeira, prepare o chantilly, batendo o creme de leite fresco com uma colher de açúcar. Reserve.

Em uma travessa, coloque uma camada do creme de baunilha. Adicione uma camada do biscoito champagne molhado no leite e, em seguida, mais uma de creme de baunilha. Depois, distribua os morangos picados e o creme de chocolate e, por cima, mais uma camada de biscoito molhado no leite. Termine com uma camada de chantilly. Decore com morangos inteiros. Leve à geladeira e sirva gelado.

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