Pave chocolate - II Options

Pave chocolate - II Options
I - Option :
Pave Chocolate 3 Layers
ingredients:
I - Cream :
1 can sweetened condensed milk1 liter of cow's milk4 tablespoons (soup ) shallow cornstarch ( cornflour )2 large egg yolks1 spoon (soup ) of butter
II - Cream :
2 cups of milk5 tablespoons ( soup) of chocolate powder , chocolate does not serve½ teaspoon ( tablespoon) cornstarch ( cornflour )
III - Cream Coverage:
2 egg whites into firm snow4 tablespoons ( soup) of sugar1 can cream without serum
Other Ingredients:

1 package of English biscuit1 cup of cow's milk to wet the biscuits lightly without flooding .

How to Prepare :
First Cream :
Hit the blender, condensed milk , cow's milk , cornstarch , egg yolks and butter .Put the mixture in a saucepan the blender, take the fire until cooked , gets a thick cream . Book .
According Cream :
Mix the milk chocolate powder cornstarch , lead to heat until thickened . Book
coverage:
Beat in the mixer the cream then add the sugar and the egg whites Reserve.
Pass the biscuits with milk quickly , leaving drains well .Place a terrine layered :First layer yellow cream.Second wet layer biscuits in milk.The third layer is chocolate cream .
Make alternate layers until all ingredients are finished .
After trifle ready, pour the topping , spreading well .
Bring to chill for 4-6 hours.


II - Option :
Pave Chocolate Nuts and Cherries

Ingredients for the cream :
200 grs . butter250 grs . of ground nuts , Brazil nuts or ground2 cans cream without serum, or 2 boxes1 cup (tea ) of sugar4 large egg yolks pasteurized

syrup:
1 cup (tea ) milk3 tablespoons ( soup) of chocolate soluble powder , does not serve chocolate milk1 cup (coffee ) cocoa liquor
Other Ingredients:
2 packets of biscuit English
Decoration :
100 grs . the drained cherries in syrup100 grs . milk chocolate , melted in a double boiler200 grs . chantilly
Note :
The decor is optional
How to Prepare :

Beat butter in a mixer with the sugar and egg yolks , until a fluffy off-white and cream.
Add the ground nuts , then stir in the cream without serum and becomes a hit . Is a well Groso cream. Reserve .
How to Prepare the syrup :
In a saucepan place the milk and chocolate powder , leave the fire for about ten minutes , then let the syrup cool well .
Line a rectangular shape with aluminum foil , so that paper to cover all of the dessert .
English first layer of biscuit just wet the underside with chocolate syrup .
The second layer is very thick cream nuts.
The third layer is an English biscuit soaked in syrup.
There are three layers of biscuits .
Merge the layers until you finish the ingredients .
The last layer is the cookie .
Fold over the foil , then take the refrigerator for six hours .
Turn out by placing the melted chocolate cover .and spread the cherries put up around the cream of nuts .You can put whipped cream placed large cherry with chickpeas . , And over the drained cherries cut in half capsized ( facing down) .
 Note :
Use pasteurized eggs.