Tag: Pan

Pan brioche recipe with hazelnut cream and bananas – Italian Cuisine

Pan brioche recipe with hazelnut cream and bananas


  • 100 g hazelnut chocolate cream
  • 2 slices of brioche bread
  • 1 banana
  • butter
  • chopped chocolate

Toasted the slices of bread in a pan with a knob of butter, until they are golden brown.
Cut the banana in half lengthwise and roast it for a few seconds in the same pan in which you toasted the bread, adding a little more butter, placing the two halves on the flat side.
Lay down the half bananas on the slices of brioche bread and cover them with the hazelnut cream: if you want, pass them for 1 minute in the heated oven to soften the cream. Top with a little chopped chocolate.

Pan Ciliegia Recipe – Italian Cuisine – Italian Cuisine

Pan Ciliegia Recipe - Italian Cuisine


  • 500 g 00 flour W350-400
  • 320 g butter
  • 300 g egg yolks
  • 250 g mother yeast
  • 225 g granulated sugar
  • 600 g candied cherries
  • 200 g 00 flour W350-400
  • 100 g butter (soft)
  • 80 g granulated sugar
  • 65 g clarified butter
  • 75 g egg yolks
  • 50 g cherry paste (20 g of candied cherry mixed with 30 g of cherry jam)
  • 15 g salt
  • 1 vanilla pod

FIRST DOUGH
Work flour and mother yeast with 100 g of water, egg yolks and sugar. Once the dough is formed, add another 60 g of water and continue working; finally incorporate the soft butter and continue until you get an elastic, smooth and not very sticky consistency. Arrange the dough in a buttered bowl and wait for it to triple its volume at room temperature: it will take about 16 hours.

SECOND DOUGH
Add at the first mix the new flour, egg yolks and sugar. When the sugar is completely absorbed, mix the cherry paste.
Jumbled up soft butter with clarified butter, vanilla seeds and salt; Incorporate everything into the dough and knead until it is homogeneous again. Then add the chopped candied cherries and let rise covered in the buttered bowl for about 30 minutes.
Divide the dough into 2 loaves and fold them in half twice. Let it rest briefly, then knead each dough to give it a sphere shape (pirlare). Place each sphere in a donut-shaped mold (ø 20 cm) fitted with an acetate cone inserted in the hole: place the sphere above the cone and let it descend gently until it fits into the mold. In this way there will be no joint point and the cooking of the Pan Ciliegia will be uniform. Let it rise covered for 6 hours, then bake for 55 minutes at 160 ° C (the core temperature must be 92 ° C).
Remove from the oven the Pan Ciliegia and let it cool completely.

Pan Mugnaga Recipe – Italian Cuisine – Italian Cuisine

Pan Mugnaga Recipe - Italian Cuisine


Pan Mugnaga is a dessert from the Lower Milanese area, and mugnaga in the Milanese dialect means apricot. Follow the recipe of Marco Pedron, pastry chef at the Cracco Café bistro in the Galleria

  • 500 g 00 flour W350-400
  • 320 g butter
  • 300 g egg yolks
  • 250 g mother yeast
  • 225 g granulated sugar
  • 600 g candied apricots
  • 200 g 00 flour W350-400
  • 100 g butter (soft)
  • 80 g granulated sugar
  • 65 g clarified butter
  • 75 g egg yolks
  • 50 g apricot paste mixed with 30 g apricot jam)
  • 15 g salt
  • 1 vanilla pod
  • 200 g plastic chocolate (also found in supermarkets)
  • 125 g powdered sugar
  • 30 g egg white
  • lemon

FIRST DOUGH
Work flour and mother yeast with 100 g of water, egg yolks and sugar. Once the dough is formed, add another 60 g of water and continue working; finally incorporate the soft butter and continue until you get an elastic, smooth and not very sticky consistency. Arrange the dough in a buttered bowl and wait for it to triple its volume at room temperature: it will take about 16 hours.

SECOND DOUGH
Add at the first mix the new flour, egg yolks and sugar. When the sugar is completely absorbed, mix the apricot paste.
Jumbled up soft butter with clarified butter, vanilla seeds and salt; Incorporate everything into the dough and knead until it is homogeneous again. Then add the diced candied apricots and let rise covered in the buttered bowl for about 30 minutes.
Divide the dough into 2 loaves and fold them in half twice. Let it rest briefly, then knead each dough to give it a sphere shape (pirlare). Place each sphere in a donut-shaped mold (ø 20 cm) fitted with an acetate cone inserted in the hole: place the sphere above the cone and let it fall gently until it fits into the mold (photo 1). In this way there will be no joint and the cooking of the Pan Mugnaga will be uniform. Let it rise covered for 6 hours, then bake for 55 minutes at 160 ° C (the core temperature must be 92 ° C).
Remove from the oven Pan Mugnaga and let it cool completely.

TO COMPLETE
Roll out the plastic chocolate to a thickness of 1.5 mm, cut out two donuts of the same size as the mold you used.
Lay down a plastic chocolate donut on each Pan Mugnaga and massage it well to make it adhere to the surface.
Mounted egg white with powdered sugar and a couple of teaspoons of lemon juice. Transfer the royal icing to a pastry bag with a hole of maximum 3 mm in diameter.
Draw 8 fillets equidistant from the center outwards and decorate with 8 small spikes; in the space between one fillet and another, finish the decoration with 5 decreasing spikes (photo 2). Let it rest for at least 1 hour.

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