Candy made from banana and milk

Please provide the text you would like me to paraphrase.

Components

• 3 tea cups of wheat flour
• 150 g of frozen butter cut into cubes
• 1 cup of granulated sugar
• Two eggs
• 1 tablespoon of baking powder
• 1/2 cup of finely chopped nuts
• A small dash of salt
• One tablespoon of sugar for sprinkling

Setup phase

1. Set the oven to 180 °C (moderate heat) and let it warm up.

1. In a big bowl, combine the flour, sugar, yeast, and salt. Incorporate the butter cubes and blend thoroughly using your fingertips until a crumbly mixture forms.
2. In a separate bowl, crack one egg and add it to the pheroph. Crack the second egg, using the shell to separate the egg white from the yolk. Add the yolk to the pharaoh and set aside the egg white for later. Use your hands to thoroughly mix the ingredients until the dough is smooth.
3. Place the dough onto a large baking tray, approximately 40 cm by 30 cm, and use your hands to spread and press it evenly across the entire bottom of the pan, creating a uniform layer.
4. Whisk the reserved egg white with a wire whisk (or fork) until it becomes frothy. Using a spoon, spread the beaten egg white over the dough, then sprinkle with nuts and sugar. With a spatula (or knife), slice the dough horizontally in the center to create two layers of pave biscuit – if needed, use the bottom of the pave mold as a guide.
5. Place in the oven and bake for approximately 30 minutes until it turns golden brown. Take it out of the oven and allow it to cool before removing it from the mold.

Purchase only what is necessary

Store

Conjunto de três cumbucas, Acervo Paninha

Hercules stainless steel bowl

Aluminum Rare Roast by Tramontina

Hercules stainless steel mixer blade

Staub Silicone Spoon

Mimo Style stainless steel spatula

Please provide the text you would like me to paraphrase.

Components

• 1/2 cup of water (tea)
• Three tablespoons of granulated sugar
• 1½ tablespoons of rum
• 1 cinnamon stick

Ready state

1. In a small saucepan, combine sugar and water. Add cinnamon sticks and cook over medium heat until the sugar dissolves and a crack syrup forms. Stir in the rum, then remove from heat and set aside.

Purchase only what is necessary

Store

Tramontina 20 cm stainless steel pan with a triple-layered base.

Staub silicone spatula

Measure gatherers

PARA O RECHEIO

Components

• Eight eggs
• One liter of milk
• 1 tea cup of sugar
• One-third of a teaspoon of cornstarch
• 1 1/3 cups (tea) of milk candy (or one can of boiled condensed milk)
• 8 fully matured natural bananas

Mode of preparation

1. In a small bowl, break eggs one at a time, separating the egg whites. Place 8 egg yolks in a bowl to make the cream. In a separate bowl, set aside 4 egg whites for the meringue – the leftover egg whites can be stored in a tightly sealed container in the refrigerator for up to two days for use in another recipe.

1. Combine corn starch and half of the sugar with the egg yolks, beating thoroughly with a wire whisk until smooth. In a medium saucepan, heat the milk along with the remaining sugar over medium to low heat. Once it begins to boil, reduce the heat and slowly add half of the hot milk to the egg yolk mixture, stirring continuously with the whisk after each addition. This method, known as tempering, helps prevent the egg yolks from curdling.
2. Place the milk and egg yolk mixture back into the pan over low heat, stirring continuously with the batter for approximately 3 minutes until it thickens. Remove from heat, pour the egg yolk cream into a bowl, and allow it to cool slightly – it should not be hot when assembling the pave. In the meantime, use the same pan (no need to clean it!) to make the banana candy.
3. Peel and slice the banana into strips, then place them in a pan. Cook over medium heat, stirring for 5 minutes until the edges break down – the goal is not to create a puree, but to make a rustic sweet with chunks. Add the milk caramel and stir for 3 minutes to heat and blend. Pour the banana sweet into a bowl and let it cool slightly before assembling the pave.

FOR ASSEMBLY AND COVERING

Components

• 4 egg whites set aside
• 1 tea cup of sugar

Setup phase

1. In a large baking dish measuring approximately 30 x 20 cm (with a capacity of 2.5 liters), spread one-third of the egg yolk cream. Place one biscuit layer on top and pour half of the syrup over it. Then, spread half of the banana candy onto the biscuit and cover with another third of the cream. Continue layering in this order until the dish is filled, resulting in a total of three layers of egg yolk cream, two layers of banana candy, and two layers of biscuit.

1. Place it in the refrigerator and allow it to chill for at least 2 hours before serving – the longer it stays in the coldest part of the fridge, the better. If you want, you can prepare the pavé the day before and add the meringue just before serving.
2. Place a small pan with water over medium heat to act as a base for the water bath. In a heat-resistant glass or stainless steel bowl, combine the 4 reserved egg whites and sugar. Set the bowl over the pan of water and stir with a wire whisk for 4 minutes. To check if it's ready, take a small amount of the mixture with a spoon and, using your fingertips, ensure the egg whites are warm and free of sugar granules.
3. Pour the mixture into a blender and blend on high for approximately 10 minutes until a glossy meringue forms. Using two spoons, spread the meringue as the final layer of the pavé. For an extra special touch, caramelize the top with a torch.

Please provide the text you would like me to paraphrase.

The pave recipe can be prepared in stages. The cookies stay crunchy for up to 5 days if well wrapped in plastic wrap or stored in an airtight bag, while the creams can be refrigerated for up to 3 days, covered with plastic wrap. The pave can be assembled the day before, enhancing its flavor. Just make the meringue on the day it will be served.

Purchase only what is necessary

Store

Ceramic Roast, measuring 28.6 x 18.5 x 6.7 cm, Mondoceram

Versatile Dish Set, Vibrant, Acervo Panelinha

Flax Napkin Curry (set of 2), Acervo Paninha