3 SOBREMESAS NO POTE COM APENAS 1 BASE | 🤑 Ganhe MUITO Dinheiro Vendendo Pavê - Faça e Venda

the last video of pavê surpassed 100,000 views and the feedback was super positive, there were people saying that they made it to sell and it was a Success, there were people saying that they were going to start selling it or include it on the menu And that's exactly why I decided to teach this other recipe of pavé here, just like in the first video, it also only takes one base and you can put together three different flavors or as many as your imagination allows you the first dessert in the pot is a pavé of stretched out the second is a pavé of Strawberry Pastime and the third it's an Oreo strawberry milkshake so come with me until the end of the video to learn more about these three roles here and as usual in addition to the recipe I'll tell you about yield on costs selling price and much more I'm Camila Beatriz and today we are going to prepare three paves using only one cream as a base to make the cream for our pave we will need a liter of whole milk I will open the milk here and first I will leave about 200 ml reserved and the rest I'm going to put it in the pan, you don't have to worry too much, it's more or less and the rest we put all in the pan and now we'll also need a box or can of condensed milk, you can use both whole and semi-skimmed milk. they will work , let's squeeze the box well to use everything, waste not a single drop and the next ingredient we will need is egg yolk . then I'm going to take just the yolk and throw it in the pan I threw the yolks here in the pan directly without sifting because that doesn't make any difference if the cream will smell like an egg or not what really makes a difference is if the egg is very fresh now with the help of a fuê I'm going to stir it and make it very homogeneous so the yolks won't run the risk of cooking before taking this pan to the fire there's one more thing that we can already prepare So let's put it aside we're going to put 60 g of cornstarch in this milk that's about 6 tablespoons if you don't have the scale and we're going to mix it well here it's already mixed so I'll leave it reserved and for those who watched the last video of pavé saw that the The amount of cornstarch I'm using is different but if you prefer the other recipe, no problem, just to give you an option of a pave a little firmer and a pave a little softer so you make your favorite now I'll take it this pan here for the fire but first click on the thumbs up button down here so I know you like profitable recipes so I can bring you more videos of this type So let's turn on our fire and here it doesn't matter if it's medium to high and I'll continue stirring with the whisk because if any small pieces of yolk remain, it helps to dissolve , then we keep stirring here until this milk boils .

then we are going to add that milk with the dissolved cornstarch and here is an important tip the cornstarch may have decanted so give it a little stir And then we are going to throw it in and stir it very quickly so as not to lump more or less 4 minutes in the fire But this can vary depending on the flame of your stove now we need to divide our cream into two parts but I forgot the weight of my pan So I'll put it whole here first and then I'll take half of it to notice that the cream is a little lumpy but it's normal As you turn off the heat and time goes by it will get more lumpy still no need to worry here there is a kilo and 400 of cream so I'll put 700 back in the pan Ready here now it has half the cream I'm going to put it on top of the scale because I'm going to add 25 grams of powdered chocolate 50% or 3 tablespoons and we're going to stir it to dissolve this process has to be done with the cream still hot So as soon as you can do better Ready now it's homogeneous so I'm going to transfer it to another pot to cool it down this one is already flavored so let's go to the second cream and the second cream we're going to flavor with strawberry and for that I'm going to use a Nesquik here I put 60 g of Nesquik and I'm going to stir it with the help of a fuê as the cream is not so hot anymore I'm going to have more difficulty stirring and these white pellets they can get in the way so the ideal is for you to do it as quickly as possible here I finished stirring I dissolved as much of the little pellet as I could but there were still a few so to record it ended up taking a little longer than normal so when you have it done at home do it and it tastes quickly here it keeps bringing it taking it arranging the camera it took a little while so now we are going to transfer it to the pot so that it can also cool down now our two creams need to cool down and then we are going to do one more step to finish them and not to create a film I'm going to put a plastic film on top of each one very hot so we adjust it I put it on top first and now I'm going to make this plastic film touch the cream do the same thing with the chocolate one now for these creams to cool down we have two options if you are making the cream in the morning and you are going to finish it on the same day you can leave it at room temperature now if you do like me it's night and I will finish this video only tomorrow then you leave the cream in the fridge and then tomorrow when it's finished, you need to take it out a couple of hours before the fridge for the cream to come back to room temperature So let's take it to the fridge now that our creams are already at room temperature we can finish it so I'm going to remove the plastic film and I'm going to transfer for this pot here because as it has a round bottom it will be easier to finish and the first thing we need to do is dissolve it here very well with a fouet so it is important to use a very resistant fouet that can withstand this and if you are in this video because you want to make money selling sweets I have something that can help you down here in the description the first link will take you to my e-book page where I tell you all the secrets I used to get out of absolute zero and reach in revenues of more than eight thousand reais per month selling only the brigadeiros so if you want to know more about how to create your profitable business in Confeitaria access it now and don't waste time now I'm going to work here to finish and you can put the strength to dismantle all the tin you have now that it's quite homogeneous, we're going to add half a box of cream and we're going to stir it well now that it's well mixed I'm going to transfer it to this pot here again and you don't have to worry that it's too liquid because it it will gain consistency even after we put it in the fridge Now I'm going to wash my cake so I can finish the Nesquik cake and with the Nesquik cake we're going to do the same thing now I'm going to put the cream and mix it again Ready also finished I'm going to do the assembly on top of the scale to be well standardized the model of the pot I'm using and everything I used during the video will be down here in the description So I'm going to put it here on top of the scale and I still haven't I'm going to call because the first one I'm going to put hobby I don't break it too small but I also don't like to leave a very big piece for every spoonful I take comes with a little piece of biscuit now we turn on the scale and we're going to put 60 G of strawberry cream now we are going to put more pastime here in this middle layer I put one and a half of this one here and we are going to finish with another 60 g of strawberry cream and to finish I use the cookie like this whole with filling and for the two jars I will divide this cookie in half and it will be enough Ready I'm going to leave these here in the fridge to gain consistency and we're going to start the next assembly and to start assembling the diary I'm going to take half of the biscuit that is already without filling and I'm going to break it up here at the bottom , placing it very close to the edge of the pot, so when you put the cream it will appear and it will be very nice . If you noticed both the oil and the pastime, I didn't wet the biscuit because, breaking it like this, it will already take a little of the cream unit and also the oil would pass . we need to soak it in milk now let's put 60 g of strawberry cream And to finish I'm going to do the same thing as the pastime one I'm going to take a biscuit with filling and divide it in half and use only half now I'm going to leave these here in the fridge while we do it the assembly of the stretched pavé and now let's start the assembly of the stretched pavé which I particularly think is the big star and now I'm going to show you how I would do the assembly if I was making a very large amount so I put the first little pot here then we are going to put 60 g of the strawberry cream then I take this little pot I put the next one and I will also put the strawberry cream and I would do this here with all the little pots that I was going to assemble here I'm only making two so I'll go for the next step here I'm cutting a very small piece with a knife for every spoonful there is a little piece now in each pavé I'm going to put a little piece and I'm going to put it here near the edges so that it appears from time to time too and let's put it 60 g of chocolate cream and we're going to do it the same way making the layers in all the jars this here speeds up your production a lot so it's the best way to do it if you're making a large amount and to finish we put it half stretched in each one And let's decorate all the jars now I'm also going to put them in the fridge and we need to leave them in the fridge for about six to eight hours because that's the only way the cream will gain consistency this candy here needs to be kept in the fridge So if you go make it to sell it on the street, for example, put it inside a styrofoam or a thermal bag because it won't melt easily after it has already gained consistency But as it's made with milk, there's little care this recipe makes up to 11 little pots But it will depending on the assembly you do now, I 'll tell you the costs of each one, already considering the ingredients and the packaging, the stretched one was the most expensive of all and it came out to R$ 3.

57 each pot. $ 2. 50 and the Oreo came out at R$ 2.

77 the price I suggest for sale is 6 to 10 reais and yes there is a very large variation because first there is a variation in cost between them and also because it will depend on how much you pay in your ingredients from the region that you are selling the value of your labor so the best thing is to do your pricing right and now I have a bonus tip to help you which is a fourth flavor that is usually very successful that is the Neapolitan for this you just use the chocolate strawberry cream that I taught in this recipe and the vanilla cream that I taught in the other pavé video and you can assemble it with a Maria biscuit even though it is delicious if you saw this bonus tip leave it here in the comments Hashtag I saw the bonus tip so I'll know that I'm not making content for nothing and that you're enjoying everything .