Tag: Cream

Pandoro with white chocolate cream – Italian Cuisine

Pandoro with white chocolate cream

An easy and delicious idea to bring the Christmas cake to the table in an original way, but also to recycle the leftover cake after the holidays

At Christmas you have to take a serious position: Pandoro team or panettone team?
If you are a Pandoro team you will love this idea.

Pandoro at home

If you want to try your hand at preparing this Christmas cake, we suggest you try ours homemade pandoro recipe.
Otherwise, buy a quality one: to see if it is really a good product to verify consistency and humidityto.
Pandoro must be soft and not dry and must be moist on the outside to allow icing sugar to stick to the surface.
The icing sugar it should always be added when serving because it is then absorbed by the dough, making everything too sweet, wet and sticky.
Bakery and pastry pandoro are generally excellent products, but there are also very good ones among the more commercial ones. You can choose the classic ones without creams and then stuff them as you like and according to your tastes.

The classic cream to fill the pandoro

In general, to prepare the classic pandoro tree, use the mascarpone cream, that of the tiramisu so to speak.
A generous amount of cream is spread between a slice and the top to make it stick together and make this dessert very tempting and spectacular.
The slices cut in section have the star shape and arranged in layers, not perfectly overlapping, they create a very particular effect, just that of a sapling. The funny thing is that you can also decorate it with tufts of cream and fruit to make it even more beautiful.
But if you are tired of serving pandoro always in this way here is one new proposal.

Pandoro pizza

A pizza made with pandoro? Yes, we decided to call this very simple recipe because it makes the idea its own of sharing, practicality and celebration.
The pandoro is cut into sections in a large slice, the one that is immediately after the base that is generally discarded because it is more cooked than the rest, or cleaned of the dark part. In practice you have to use the wider slice.
You can serve this slice with the classic custard or with the mascarpone one, or, as we suggest, with a White chocolate cream.
Then cut everything into slices so that everyone can take his without having to use pose and dishes.
This way of serving Pandoro will be useful even after the parties to recycle one that advances.

White chocolate cream

To prepare this delicious cream you have to melt 150 g of white chocolate of excellent quality in 200 g of hot fresh cream.
Then whip this cream when cool with 250 g of mascarpone and 100 g of condensed milk.
At this point spread it on the pandoro slice or put it in a pastry bag for a more elegant decoration and make lots of little tufts.

How to decorate Pandoro pizza

For a spectacular effect, as we have said, make tufts with la cream.
Then lay on each slice of the currant reds that with the white of the cream are perfect for Christmas.
They must not miss even the chocolate flakes, but this time melting to create contrast.
Finally, if you want you can add a crunchy part with the chopped dried fruit, perhaps in the form of crunchy.

Recipe Triple cake with cream and red fruits – Italian Cuisine

Recipe Triple cake with cream and red fruits

  • 280 g flour 00
  • 280 g caster sugar
  • 160 g butter
  • 160 g milk
  • White chocolate
  • 80 g almond flour
  • 10 g baking powder for cakes
  • 4 eggs
  • lemon
  • salt
  • tangerine
  • Orange
  • 520 g mascarpone
  • 350 g fresh cream
  • 180 g honey
  • 7 g edible gelatine in sheets
  • Grand Marnier
  • star anise
  • fresh and dried fruit to taste
  • icing sugar

For the recipe of triple cake with cream and red fruits, melt the butter in a bain-marie, along with the chopped white chocolate. When it is completely melted, pour it into a bowl and mix in the cold milk. Whisk the eggs with the sugar, using the electric whisk, for 7-8 minutes, until they are frothy. Add the butter and chocolate mixture to the eggs; scented with the grated rind of a lemon, a mandarin and half an orange. Finally add the flour, baking powder and a pinch of salt. Mix with a whisk. Pour the mixture into three hinged molds (18 cm in diameter), lined with baking paper, then buttered and floured. Bake at 170 ° C for 30 minutes. Take the cakes out of the oven, turn them out and let them cool completely.
For the cream: Perfume 50 g of cream with 2-3 aniseed plates; leave to infuse for 15-20 minutes. Put the gelatine in water. Mix the mascarpone with honey and 4 tablespoons of Grand Marnier. Heat the cream with the anise stars, without boiling it. Strain it, then melt the squeezed jelly. Let it cool 2 minutes, then pour into the mascarpone. Whip up 300 g of cream and add them to the mascarpone.
To complete: Level the surface of the three cakes, cutting any swellings, so as to obtain three flat bases. Decorate two of them with the mascarpone cream and put them to rest in the refrigerator for 1 hour. Remove them from the fridge and overlap them. Also add the last cake, as a third layer. Decorate it with the remaining cream and fresh and dried fruit to taste. Sprinkle with icing sugar.

Recipe Cocoa tart with «mou cream and popcorn – Italian Cuisine

  • 200 g flour 00
  • 120 g soft salted butter
  • 20 g almond flour
  • 20 g sugar
  • 10 g bitter cocoa
  • 1 pc egg

For the cocoa tart recipe with «mou cream and popcorn, mix the flour with the sugar
and cocoa, then knead with soft butter until the mixture is sandy, then incorporate the egg
and form a loaf; wrap it in baking paper and put it in the fridge for 1 hour. Roll out the pastry to 3-4 mm thick and use it to line a mold with a movable bottom (ø 18-20 cm). Line the pastry bottom with baking paper, cover it with dried pulses and bake at 180 ° C for 20 minutes (cooking in white); remove from the oven, remove the baking paper with the vegetables and bake for another 5 minutes. Take out the shell of pastry and let it cool completely.
FOR THE "MOU" CREAM: Heat 150 g of cream. Melt 200 g of sugar with 50 g of water in a casserole with fairly high edges, until you have obtained a golden caramel; then pour the cream that you have warmed, being very careful because it will develop a tumultuous boiling; mix well to make the mixture homogeneous and smooth. Remove it from the heat, let it cool, then add the butter, continuing to stir. Stuff the pastry shell with half of the cream "mou" and let it cool completely.
Partially stir 150 g of cream, add it to the rest of the «mou cream and fill it with the tart; put it in the fridge to cool for 2 hours. Complete with the popcorn just before serving and decorate to taste with caramel threads.

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