Pandoro Crown Recipe
Category: Desserts | Servings: 8
This Pandoro Crown is an indulgent, festive dessert perfect for holidays or special occasions. It combines the rich, buttery flavor of Pandoro with a smooth, velvety chocolate custard and whipped cream. Topped with delicate chocolate curls and a dusting of powdered sugar, itβs an elegant treat that will impress your guests.
Ingredients
| Ingredient | Quantity |
|---|---|
| Pandoro | 260g |
| Whole milk | 200g |
| Egg yolks | 55g |
| Sugar | 60g |
| Dark chocolate | 200g |
| Vanilla bean | 1 |
| Gelatin sheets | 7g |
| Fresh heavy cream | 200g |
| Red currants | 100g |
| Dark chocolate (for curls) | 30g |
| Powdered sugar | To taste |
Instructions
Step 1: Prepare the Pastry Cream
- Begin by preparing the custard. In a small bowl, whisk together the egg yolks and sugar until combined and smooth.
- Set the yolk mixture aside, stirring occasionally. Meanwhile, heat the milk in a saucepan over medium heat.
- Split the vanilla bean lengthwise, scraping out the seeds. Add the seeds and the empty pod to the milk as it heats.
- Soak the gelatin sheets in a bowl of cold water to soften.
- Once the milk begins to simmer, remove it from the heat. Discard the vanilla pod, and slowly pour the hot milk into the egg mixture, whisking constantly to temper the yolks.
- Return the custard to the saucepan and cook over low heat, stirring constantly until it thickens into a creamy texture.
Step 2: Add Gelatin and Chocolate
- Once the custard is thickened, remove it from the heat and stir in the soaked gelatin, ensuring it fully dissolves.
- Next, chop the dark chocolate into small pieces and stir it into the hot custard until completely melted and smooth.
- Transfer the custard to a clean bowl. To cool it quickly, set the bowl into another bowl filled with ice and water, stirring the custard with a whisk until it reaches room temperature.
Step 3: Whip the Cream
- While the custard cools, whip the heavy cream in a separate bowl until soft peaks form. Be careful not to overwhip.
- Once the cream is ready, gently fold it into the cooled chocolate custard until fully combined, creating a light, fluffy mousse-like texture.
Step 4: Assemble the Pandoro Crown
- Slice the Pandoro into individual star-shaped slices. Carefully cut each star in half horizontally.
- Use a round cookie cutter (about 18 cm in diameter) to cut a perfect circle from the base of the Pandoro.
- On a serving platter, arrange a larger ring of Pandoro slices (about 22 cm in diameter) in a circular pattern, leaving a space in the center.
- Pour the chocolate mousse into the center of the Pandoro slices, spreading it evenly.
Step 5: Finish and Serve
- Allow the mousse to set and firm up in the fridge for several hours or overnight, ensuring it holds its shape.
- To garnish, use a vegetable peeler to create chocolate curls from a bar of dark chocolate. Arrange the curls decoratively on top of the set mousse.
- Dust the dessert lightly with powdered sugar for a festive touch.
This Pandoro Crown dessert is an impressive centerpiece for any celebration, combining the delicate flavors of Pandoro, chocolate, and fresh cream. Serve it at your next gathering for a memorable, elegant treat!
