dessert in a pot is a practical and lucrative product, great to have on the menu Even more so if it's a nest milk pave then it's perfect to win over your customer today I'm going to teach you how to make these three paves in a pot to sell using just a cream as a base and for those of you who have already watched the other pave videos that I have here on the channel, stay tuned because this one has some differences that will make the cream very light and delicious, almost addictive. So come with me until the end of this video to learn the step to step of this lucrative recipe to see also costs, income and sale price [Music] Hi, I'm Camila Beatriz and today we're going to prepare three paves in the pot using only a nest milk cream as a base, we're going to start by making the cream of the our pave and for those who have seen the other videos of pave here on the channel, you will notice that there are some differences So let's start by putting condensed milk here in the pan, it doesn't matter if you use semi-skimmed or whole milk, you can use whatever you have in your house, let's squeeze well the box so as not to leave any drops here let's not waste anything and now we're going to add 80 g of nest milk [Music] let's mix it with a fuê because that way the powdered milk will dissolve more easily that's why I 'm mixing it First only condensed milk and powdered milk [Music] if you didn't already know this tip about condensed milk to dissolve powdered milk already leave a like in this video here and if you already knew this tip also leave a like to help me to to make this pavé we will need a liter of milk Let's put about 800 ml here in the pan and leave about 200 ml more or less reserved to use later I already left it here in this little mug And the rest I'll put the next ingredient here what we're going to need is egg yolk here I'm going to use two units but first I'm going to break it in a separate pot to make sure it's not spoiled and then I'm going to add it to the pan [Music] [Music] So let's put it here in the pot and mix it with the fuê I don't sieve it because actually it doesn't make much difference it's not sifting that will make it taste less like less of an egg in fact we need to use fresh egg That's what will make your pavé not taste like an egg Here it is all dissolved and in the other pave videos I was often asked the question of what to put the egg in for I can't do it without actually you can even do it without the yolk But you'll have another texture and another flavor for the cream won't it? I don't know if this question is due to the fear of it tasting or smelling like an egg , you can make sure it doesn't.
Just use a fresh egg. there's something else that we can leave ready to help us So before taking our cream to the fire, we're going to take the milk that we had reserved and we're going to add cornstarch, we're going to need 60 grams or 6 tablespoons [Music] Ready now we leave this here reserved because in a little while we will need it now I want to know something Ninho milk is a flavor that is super requested out there too or is it just me that this happens because birthday cake cake caseirinho brigadeiro Easter egg pie I'm always asked for nest milk it's one of the most popular flavors around here tell me about it this also happens let's turn on the fire here it doesn't matter if it's low high or medium the important thing is that we need to keep stirring until it boils here I'll keep stirring with the fouet because there may still be a little piece or another of yolk that hasn't dissolved And as it heats up it gets easier to dissolve [Music] Here it's already boiled It started to rise I'm going to lower the heat so I can get the milk with Maizena but first we are going to change this fouet for a spatula and now to add our milk with Maizena there are two important tips, the first one we need to stir this Milk here again because as it was still, the cornstarch can decant [ Music] and the second tip is when we throw this here in the pan You need to stir it well so as not to run the risk of lumps and that's why I like to use a spatula because it's more I'm going to turn the heat back to medium [Music] [Music] and now we keep stirring our cream until it thickens both the sides and the bottom [Music] Ready, I turned off the heat because our cream has already incorporated here I needed about 4 minutes or so [Music] now let's transfer our cream to another pot so that it cools down you will notice that it has already started to get lumpy but it's normal as it cools down this will happen [Music] a super important thing is that we cover it with plastic film next to the cream so that no air is left in this way, no film will be created . now let's put it here so it's very close to the cream [Music] It's ready now we need to let this cream arrive at room temperature so we can finish it because it's not ready yet so if you're going to finish the cream on the same day, for example, you did in the morning and it will end the night leave it on the sink calm now if you made it at night and it will only finish the next day put it in the fridge to avoid the risk of it going sour now we are going to make a homemade strawberry jam and for that I will use frozen strawberries This is a really cool tip that helps us save money because you can make it with fresh strawberries, but this bag of frozen strawberries is usually cheaper than buying a box of fresh strawberries.
it's enough in a cup so I can talk to you [Music] 175 grams is a cup a little more now I'm going to take it to the microwave in the defrost function to defrost these strawberries and mash them with a fork I could do it in the pan without a problem, but I would have to mash it with a fork because the pan has non-stick coating and we don't want to scratch it so I'm going to do it in the microwave to make it easier now that it's defrosted we're going to mash it with a fork if you're using fresh strawberries just don't take it to the microwave . _ _ sugar or a third of a cup, we spread it over here and let's leave it here for 10 minutes. It's after 10 minutes, we'll add lemon here .
we can now take our jam to cook let's turn the heat to medium and we just need to stir sometimes we don't need to keep stirring all the time [Music] [Music] here when we pass the spatula and it closes slowly It's because it's already done just the way we want it, you can see that it was very chunky here so if you want you can let it knead more than the fork to make it less lumpy or even hit it in the mixer but that way I'll leave it exactly that way let's let it cool down now when the cream is at room temperature it's time for us to finish my cream is not at room temperature it is slightly cold this will make it a little difficult when stirring and maybe there will be some lumps that's why I recommend that you wait for it to arrive at room temperature let's transfer for a good one to be easier to stir, after it freezes it gets really lumpy so we have to transfer [Music] and we're going to stir it with the help of a fuê [Music] when I said I was going to keep a little more of pelotinha I was talking about this here, there are some micro pelotinhas here that are more difficult to dissolve, we will have to apply more force [Music] ready, I've finished mixing it, I'll leave it reserved for us to do one more step . what we need to do now is beat whipped cream I'm going to use this one which is the milk cream that beats whipped cream But there's no problem if you want to use the cream like whipped cream like Amélia knows so let's shake it and put the two boxes in our pot each one has 200 grams I'm going to open it down here because I think this little cap here ends up wasting a lot so I'm going to cut it down here [Music] [Music] we need to beat this whipped cream to a point that is not very firm so I'll use the mixer as I still don't have a mixer But you can do it with a mixer, just don't make it very firm [Music] It doesn't matter if you're beating in the mixer or in the mixer you have to make it softer this way it is not the firm point of whipped cream Ready let's add our whipped cream here in our cream oh how it is a little firm but it is not that whipped cream that we usually beat to cover the cake to decorate something and now we're going to mix it here with the help of the fouet mix delicately we're going to put it like this from the bottom to the top so that the whipped cream loses less aeration if we stir it too fast it won't do much good to have used the whipped cream let's working here with all the patience and for those of you who want to make money selling sweets I have an e-book about brigadeiros there I share all the strategies I used to start from scratch and start earning more than 8 thousand reais selling this candy alone in the description, the first link will take you straight to the page of this book . on the scale so they will all be standardized the model of this jar that I'm using And everything I used during the video will be down here in the description So let's start with the nest milk [Music] here I start by putting 15 grams of cream and spreading it out It's just to make a little bit of dirt, like making a little mess in the pot, you know, now let's put a cracker Maria And for that I'm going to dip it in milk [Music] and I'm going to put the cracker here I always put it against one of the sides of the little pot I'm using the Round biscuit Because as the pot is round it makes it easier But you can use the long cornstarch biscuit and break it you can do it as you prefer let's turn the scale back on here [Music] here I put another 45 grams of cream I'll give it a tidied up [Music] and let's go to the second cookie dip in the milk also put it here against the pot and we're going to finish with the cream [Music] here in this last layer was another 40 grams of cream here I did it step by step in the same pot because I'm going to assemble few units but on a production line it's best to get all the pots then do the first step in all of them then put 15 g of cream spread them all put the wafer in all of them Put more cream this will optimize your production and you will take less time and get it make more pave now let's assemble the nest milk pave with Oreo and this assembly I do a little differently let's start by opening the Oreo [Music] and let's remove the filling [Music] here I'm going to start putting an hour in the bottom of the little pot and at the time I don't like to soak it in milk because I already think it's softer and when we put the cream it's already the right humidity I'm going to break it here in the middle calm [Music] now I put 50 g of cream and I'm going to spread it here I'm putting the Ninho cream and using the Oreo biscuit so we're going to use the same cream in all the paves .
to make a cream already made of nest milk with oil, this layer in the middle is up to you. I'm going to put more biscuits to get a lot of oil flavor. [ Music ] I added another 50 grams of cream to top it off And then it's just missing the finish and now we're going to assemble the nest pavé with strawberry, they are all delicious but this one is sensational [Music] Here I put 10 grams of jam in the bottom from the pot and let's spread [Music] Ready with the spoon I spread it and left the side all dirty so now let's put 15 grams of cream here the cookie dipped in milk [Music] here I put 40 grams of cream and I'm going to put another cookie wet [Music] now we make another layer of jam [Music] with another 10 grams and I'm going to spread here another 30 grams of cream let's spread it [Music] let's start finishing this one here I'm going to use jam But if you prefer you can put it just powdered milk on top [Music] here I put only 5 grams just to decorate it because it already tastes like strawberry so let's finish the Oreo And for that I have a whole cookie here with stuffing even if it breaks in half [Music] and here with a cookie we can decorate the two paves and now the nest milk one I'm going to finish with just powdered milk on top I'm going to sprinkle it with my hand because I don't have that very fine sieve but if you have it helps a lot [Music] after we finish assembling it's important for us to put the lid on and take it to the fridge for 6 to 8 hours because that's what will make the cream consistent it won't get mushy like it is here no and when selling this pave here, ideally, you put it inside a thermal bag or a styrofoam that will not melt, but as it is a milk-based cream, it is important to keep it refrigerated [Music] let's talk about yield costs and prices On sale, our cream can make 18 to 21 pave pots, depending on the flavor, the jam can make up to five pave pots with nest milk and strawberry, and now I'll tell you the cost of each flavor .
$ 2. 25 the nest milk with strawberry came out to R$ 2. 78 and the nest milk with oil came out to R$ 2.
76 this price that I gave you is the price of the ingredients and the packaging in this packaging here I pay approximately 37 cents the price I suggest for sale starts at R$ 6 and can reach up to 10 but the correct thing is to do your pricing by putting the value of your labor the cost of your ingredients and everything you spend if you If you want this recipe written down here in the video description, there's a link where you can download it. There are the ingredients and the way to prepare it .
