Here I am guys: did you think I would leave you alone on the last day of the year? Of course not: I love to keep you company with my recipes and I would like to celebrate with you! Today I propose a classic that - at least in my area - cannot miss to celebrate the new year! The protagonist is the pandoro, which we will fill with an irresistible nougat cream!
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Identity Card of the Recipe
- 388 KCal Calories per serving
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Ingrediants
- 750 g of pandoro
- 40 g of egg yolks
- 60 g of powdered sugar
- 1 tablespoon of water
- 100 g of mascarpone
- 250 g of fresh cream or Chantilly cream
- 150 g of nougat
- 100 g of dark chocolate
Materials Needed
- Hacksaw knife
- Large bowl
- Spatula
- Sac à poche
- Chopping board
- Knife
- Electric whips
- Small saucepan
- Microwave or bain-marie pots for chocolate
- Food thermometer
Preparation
- Cut the pandoro into horizontal slices, preferably using a hacksaw knife. Thus obtaining 5-6 slices.
- Prepare the nougat cream.
Please Note
To prepare a cream safety from a microbiological point of view, proceed with the pasteurization of the eggs! Shell the eggs and divide the yolks from the whites. Cream the egg yolks with 30 g of powdered sugar. Heat the remaining sugar with 1 tablespoon of water and cook until it reaches 121 ° C.
Pour the syrup at 121 ° C into the cream of egg yolks and sugar and continue to work with the electric whisk for 3-4 minutes.- Once you have a cream of egg yolks and sugar, add the mascarpone a little at a time, continuing to mix.
- Whip the fresh cream until stiff. Gently combine the whipped cream with the egg and mascarpone cream.
- Pour a couple of generous spoons of cream into a separate bowl: we will need it for decoration.
- Coarsely chop the nougat with a knife and add it to the cream.
- Fill the pandoro with the nougat cream, starting from the base towards the apex, alternating pandoro slices with the cream. For a better presentation of the dessert, arrange the pandoro slices so that the tips of each slice are not perfectly in line with the others (the slices must not overlap perfectly, but must intersect).
- Fill a pastry bag or a pastry syringe with the mascarpone cream kept aside. In this way, make small tufts of cream on the protruding tips of the pandoro.
- Chop the dark chocolate and melt it gently in the microwave or in a double boiler.
- Pour the dark chocolate onto the filled panettone.
Alternative ideas
In this recipe we have suggested the use of a mascarpone cream enriched with nougat. Those who wish, can also replace this cream with simple Chantilly cream, chocolate custard, chocolate pudding, classic custard or any other cream!- Leave the stuffed pandoro to cool well in the fridge and serve to taste with chopped pieces of nougat.
Alice's comment - PersonalCooker
A farewell to the wonderful 2013 and a toast to the new 2014: with the hope that next year can make you even happier and make you smile, always! Let's learn to appreciate all the moments that life gives us and let's not miss even a moment! Happy New Year to all!Nutritional values and Health Comment on the recipe
Pandoro Stuffed with Nougat Cream is a very caloric Christmas cake. From a quantitative point of view, it mainly provides carbohydrates but the energy impact of lipids is higher; proteins do not play a fundamental role. Details of lipid breakdown, cholesterol and fiber content are not available but it is conceivable that it is a food that does NOT lend itself to diet against metabolic diseases. Due to the high energy intake, the stuffed pandoro with nougat cream is a product not recommended in case of overweight. The average portion is around 30g (115kcal).
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