Pandoro Christmas Tree with Pastry Cream and Red Currants
Category: Desserts
Servings: 2
Ingredients
| Ingredient | Quantity |
|---|---|
| Pandoro | 2 slices |
| Fresh Red Currants | 2 tablespoons |
| Powdered Sugar | To taste |
| Whole Milk | 250g |
| Granulated Sugar | 75g |
| Cornstarch (Maizena) | 25g |
| Egg Yolks | 3 |
| Cinnamon Sticks | 1 |
| Orange Zest | ยฝ orange |
Nutritional Information (Per Serving)
| Nutrient | Value |
|---|---|
| Calories | ~320 kcal |
| Protein | 6g |
| Fat | 14g |
| Carbohydrates | 46g |
| Fiber | 2g |
| Sugars | 27g |
| Sodium | 60mg |
Instructions
-
Prepare the Pastry Cream:
Begin by making the pastry cream, which you will infuse with the fresh aroma of orange and cinnamon. Start by washing and drying the orange. Peel it carefully to capture just the zest (the outer peel) while avoiding the bitter white pith. Set it aside. -
Infuse the Milk:
In a medium saucepan, pour the whole milk and set the heat to low. Add the cinnamon stick and the orange zest. Allow this mixture to warm gently, stirring occasionally, so the flavors from the orange and cinnamon can infuse the milk. -
Make the Pastry Cream:
While the milk is warming, prepare the thickening agent by combining cornstarch and granulated sugar in a separate bowl. Once the milk is hot and aromatic, remove the cinnamon stick and orange zest. Slowly add the cornstarch and sugar mixture to the milk, stirring constantly to prevent lumps. Continue to cook on a low flame, whisking continuously, until the cream begins to thickenโthis should take just a few minutes. -
Cook the Pastry Cream:
Once thickened to a custard-like consistency, remove the saucepan from the heat. Allow it to cool for a few minutes before transferring the pastry cream into a shallow dish. Let it cool to room temperature, then cover it with plastic wrap, ensuring the wrap is in contact with the surface of the cream to prevent a skin from forming. Refrigerate for at least an hour, or until fully chilled. -
Prepare the Pandoro:
While the pastry cream cools, take your slices of pandoro and begin cutting them into a tree shape. Start at the bottom of the pandoro slice, cutting 8-9 horizontal slices up to the top. Use a cookie cutter in the shape of a star to cut out the bottom slice, creating the base of your “Christmas tree.” -
Assemble the Trees:
Using a pastry bag (or a piping bag), fill the next slice of pandoro with the chilled pastry cream. Be generous with the filling, spreading it evenly across the entire surface. Place a dollop of cream on top to create a festive, tree-topper effect. -
Decorate the Trees:
Lightly dust the star-shaped base with powdered sugar for a snowy effect, and gently place it on top of the cream-filled slice. For an extra burst of color and a fresh taste, add a few fresh red currants on top of the cream. Repeat the process with the second pandoro slice. -
Serve and Enjoy:
Once both pandoro Christmas trees are assembled and decorated, they are ready to be served. Bring these sweet creations to your table for a festive holiday celebration with family and friends.
These charming “alberelli di pandoro” will add a magical touch to any holiday gathering, offering a delightful combination of soft pandoro, rich pastry cream, and the tartness of fresh red currants. They are perfect for celebrating togetherness and the joy of the season!
Tips and Variations:
- Orange Variations: If you prefer, you can substitute the orange zest with lemon or even a touch of vanilla extract for a different flavor profile.
- Fruits: Red currants add a beautiful tart contrast to the creamy sweetness, but feel free to experiment with other fruits like raspberries or pomegranate seeds for extra festive flair.
- Decoration: For a more elaborate look, sprinkle with edible glitter or small candied fruit pieces.
