Tag: pandoro

Icings for pandoro: the recipes of the master pastry chef – Italian cuisine reinvented by Gordon Ramsay

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

www.nedobaglioni.com

Ingredients

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

Method

Melt the chocolate at 35° and the cocoa butter at 45°.
Combine the chocolate with the cocoa butter.
Add the hazelnut paste and almond paste and mix.
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

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

Pistachio glaze

www.nedobaglioni.com

Ingredients

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

Method

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

Does panettone win over pandoro? Iginio Massari and 7 great pastry chefs respond – Italian cuisine reinvented by Gordon Ramsay

Panettone versus Pandoro, the usual rivalry on the Christmas table that occurs every year – but really? I asked the question to Iginio Massari and 6 other pastry chefs exceptional on the occasion of the Panettone Senza Confini 2023 cruise. It was definitely the ideal opportunity to carry forward the flag of the Verona dessert, which seems to be too often put aside. Yet, just as often I find friends and relatives confessing that they love panettone “without” (gluten, candied fruit, raisins, depending), but that deep down they much prefer pandoro. What is certain is that the offer of artisanal panettone is very strong and the competition is therefore heavy to overcome. Yet, I say it here and you will remember my words, there is room for Pandoro to regain first place.

Iginio Massari as well as Achille Zoiafor example, are great Masters of festive leavened products and they too reserve a special place in their gourmet hearts for pandoro. Fausto Morabito, the inventor of the traveling Panettone Senza Confini event, now in its seventh edition, is willing to welcome the pandoro on the next cruise ship. In short, the pandoro trend is strong and there are all the cards to play for a winning game.

Pandoro VS Panettone: the data

According to data from Italian Food Union, last year the total production of the two leavened products was 73,502 tons equal to 552.1 million euros. According to the survey conducted by AstraRicerche according to Unione Italiana Food, in the last year over 95% have eaten at least one of the two. When it comes to consumer preferences, you come to find that the two are almost neck and neck: 81% for panettone and 82% for pandoro. It is adults who prefer panettone, while the new generations prefer pandoro. Furthermore, the preference for the traditional pandoro recipe is almost evident at 69.3% compared to 66% for panettone.

Here’s what Iginio Massari and the other 6 pastry chefs think

The best artisanal pandoro: the selection for Christmas 2023 – Italian cuisine reinvented by Gordon Ramsay

What is the best artisanal pandoro of 2023? Here – finally – our selection!

The world, at least at Christmas, is divided into two categories: the panettone extremists and the panettone fans Pandoro. The latter was underestimated for a long time, but today this is no longer the case. Pandoro, as we know it, has a relatively recent tradition: the dessert has a year of birth, 1894, and a “father”, the pastry chef Domenico Melegatti, who “patented” the recipe for a dessert made of flour, yeast, eggs and lots and lots of butter.

That of artisanal pandoro was and still is a very rich dough, not at all easy to work with. For this reason, not all pastry chefs who produce panettone try their hand at making the typical dessert of Verona, and for this reason it is considered a sort of testing ground for the best.

Not only that: if the dough, so rich, must be perfectly worked to grow in height and take on the shape we all know, the subsequent phases are no less demanding – from the very long leavening to the cooking, which must take place in a special mould, until to rest after cooking. And it is the details that make the difference: theinfluence of temperaturesthe manual ability of the artisan pastry chef, the choice of raw materials which must be of the highest quality.

And if making a good artisanal pandoro is a complicated matter, choosing it is not easy either. If we decide to leave the mold and the shelves of the supermarket, we must be guided no longer by advertisements, but by labels and our senses: when tasted, pandoro must be soft, not stringy or elasticand must have a buttery scent that envelops and conquers. This is the key ingredient, which must be very fresh, and possibly centrifuged. There are no frills in pandoro, no candied fruit, raisins or dried fruit: its characteristic is simplicity, and for this reason, like all simple things, it must be perfect.

Differences between artisanal pandoro and large-scale retail pandoro

As we were saying, the differences between an artisanal pandoro and one from large retailers can concern various aspects – starting from the ingredients up to the production process, passing through quality and tradition. Here are some differences that are usually found: