Panettoncini Filled with Cream, Custard, and Fruit
Category: Desserts
Servings: 3
Ingredients:
| Ingredient | Quantity |
|---|---|
| Panettoncini (small panettones) | 4 |
| Grand Marnier (or fruit liqueur) | 1 tbsp |
| Fresh Strawberries | 4 |
| Red Currants | 1 handful |
| Blackberries | 4 |
| Whole Milk | 250g |
| Egg Yolks | 3 |
| Cornstarch (Maizena) | 25g |
| Granulated Sugar | 75g |
| Heavy Cream | 180g |
| Vanilla Pod | ½ |
| Powdered Sugar (for dusting) | 20g |
Instructions:
-
Prepare the Custard:
- Begin by gently warming the whole milk in a saucepan over low heat. Split the vanilla pod and scrape the seeds into the milk. Add the vanilla pod to the milk as well. Bring the milk to just below a boil, then remove the pan from the heat and let the vanilla infuse for at least 5 minutes.
-
Prepare the Egg Mixture:
- While the milk is infusing, separate the egg yolks from the whites. Place the yolks in a large bowl and add the granulated sugar. Using an electric mixer or a whisk, beat the egg yolks and sugar together until they form a smooth, pale cream.
-
Combine Egg Mixture with Milk:
- Sift the cornstarch and gradually add it to the egg yolk mixture. Once the vanilla has infused the milk, remove the vanilla pod and slowly pour the milk into the egg mixture, whisking continuously to avoid curdling.
-
Cook the Custard:
- Pour the egg and milk mixture back into the saucepan and return it to the heat. Stir constantly with a whisk, cooking over low heat until the custard thickens to a smooth, creamy consistency. Once thickened, remove the custard from the heat and transfer it to a wide, shallow bowl. Cover the surface of the custard with plastic wrap to prevent a skin from forming. Let the custard cool completely.
-
Prepare the Whipped Cream:
- In the bowl of a stand mixer, pour the heavy cream. Use a whisk attachment to whip the cream until stiff peaks form. Once whipped, gently fold the cream into the cooled custard to create a smooth, fluffy mixture called crema diplomatica.
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Assemble the Panettoncini:
- Remove the paper wrappers from the panettoncini carefully, making sure not to damage the surface. Slice off the top “cap” of each panettone and hollow out the interior, leaving a 1 cm border around the edges. Set aside the extracted pieces of panettone, which will be used as layers inside.
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Soak the Panettoncini:
- Lightly brush the hollowed panettoncini with Grand Marnier (or another fruit-flavored liqueur like Maraschino or Cointreau) to infuse them with flavor.
-
Fill with Cream:
- Using a pastry bag with a star tip, pipe about 1 cm of the crema diplomatica into the bottom of each panettoncino. Add two strawberries or other berries of choice (such as red currants or blackberries) on top of the cream.
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Layer and Decorate:
- Place a disc of panettone over the berries, gently pressing it down. Continue layering with more cream and berries until the panettoncino is filled. Top each one with a decorative swirl of crema diplomatica.
-
Final Touches:
- Dust the top of each panettoncino with powdered sugar for a beautiful, delicate finish.
Serving Suggestions:
- Serve immediately as a delightful dessert for your next special occasion, or chill the filled panettoncini for an hour before serving to allow the flavors to meld.
These indulgent panettoncini filled with creamy custard and fresh fruit offer a luscious, festive dessert that’s perfect for any holiday or celebration. Enjoy the richness of the crema diplomatica, the softness of the panettone, and the burst of fresh fruit in every bite!
