You want to dress up your pandoro? We give you the right idea: cover it with these 3 icings for the pandoro by Master Denis Dianin, inventor of jar cooking in pastry making and member of the Board of the Academy of Italian Master Pastry Chefs (AMPI).

Dianin also offers them in his pastry shop Dianin from Selvazzano Dentro (PD): this year, in fact, the master leavener remains well anchored to the Veneto tradition and presents a line of pandoros baptized “Un’idea di pandoro” for the unique workmanship that makes them particularly soft and gives them a shelf longer life and harmony in the perfumes and aromatic part. There are four limited editions of “Un’idea di pandoro”: the first with coffee dough and the other three with the icings that he gives to the readers of La Cucina Italiana.

3 different flavors to bring 3 delicious variations to the table: Rocher, Pistachio And Hazelnut and Dulcey.

3 icings for Denis Dianin’s pandoro

With the icing from each recipe you can icing 2 pandoros.

Hazelnut and Dulcey icing

Ingredients

• Hazelnut paste 91 g
• Almond paste 91 g
• Dulcey chocolate 455 g
• Cocoa butter 182 g
• Toasted chopped hazelnuts 182 g

Method

1. Melt the chocolate at 35° and the cocoa butter at 45°.
2. Combine the chocolate with the cocoa butter.
3. Add the hazelnut paste and almond paste and mix.
4. Then add the chopped hazelnuts and glaze by heating the glaze to 30°.

Rocher glaze

Ingredients

• Hazelnut paste 182 g
• Dark chocolate 61% 455 g
• Cocoa butter 182 g
• Toasted chopped hazelnuts 182 g

Method

1. Melt the chocolate at 35° and the cocoa butter at 45°.
2. Combine the chocolate with the cocoa butter.
3. Add the hazelnut paste and mix.
4. Finally, add the chopped hazelnuts and glaze after heating the glaze to 30°.

Pistachio glaze

Ingredients

• Pistachio paste 182 g
• White chocolate 455 g
• Cocoa butter 182 g
• Pistachio grains 182g

Method

1. Melt the chocolate at 35° and the cocoa butter at 45°.
2. Combine the chocolate with the cocoa butter.
3. Add the pistachio paste and mix.
4. Finally, add the chopped pistachios and glaze after heating the glaze to 30°.

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