1 package of champagne biscuits
2 cups (sticks) of butter
2 cups (sticks) of ground almonds
1/2 cup (stick) of caramel syrup
2 cups (cups) of strong coffee
Crunchy topping
2 cups (sticks) of ground almonds
1/4 cup (stick) of water
1 cup (cup) of toasted hazelnuts
1 package of champagne biscuits
2 cups (sticks) of butter
2 cups (sticks) of ground almonds
1/2 cup (stick) of caramel syrup
2 cups (cups) of strong coffee
Crunchy topping
2 cups (sticks) of ground almonds
1/4 cup (stick) of water
1 cup (cup) of toasted hazelnuts
Beat the butter with the almonds and caramel syrup until a paste forms and reserve in the refrigerator
Make the crunchy topping: place the almonds and water over high heat to form a caramel
Grease a marble surface with butter and spread the hazelnuts
Pour the caramel on top
Break the cooled caramel into pieces using a rolling pin to make a thick crumb. Reserve
Assemble the pavê: lightly moisten the biscuits in coffee
In a prepared pan lined with parchment paper, create a layer of the caramel cream
Cover with a layer of biscuits and spread the crunchy topping
Repeat the process and finish with the caramel cream
Cover with aluminum foil and refrigerate until the next day
Unmold and decorate with caramel plaques.
