Table of contents:
- Ricotta cream
- Tiramisu cream
- Classic mascarpone cream
- Camy cream
- Coffee cream
- White whipped ganache
- Chantilly vegan
- Mascarpone and liqueur cream
- Nutella cream
- Dark whipped ganache
- Orange cream
- Diplomatic cream
- Nougat cream
- Cream with almonds or pistachios
Video: 16 infallible creams to fill pandoro and panettone
2023 Author: Cody Thornton | [email protected]. Last modified: 2023-11-26 19:13
Pastry chef, ganache, mascarpone, flavors, vegan ideas, with and without eggs: none cream prepared for stuff pandoro or panettone may be called light, but heck, we'll take care of it on January 7th.
These are Holidays, those of this 2020 that peeps into 2021, more homely and lonely than usual, and for this reason we should try to enjoy at least the most comfortable aspect of all: cooking, eating. And the dinner is upon us: let's spread a veil of sweetness and rejoice in the happiness that follows.
Here are the best creams to fill pandoro and panettone, with the hope that they can act as an excellent and carefree bridge between this terrible year and the next full of optimism.
Ricotta is an excellent alternative to the classic mascarpone: it is less heavy, has a less monotonous texture and is just as versatile. in fact, we used it, together with chocolate, to fill panettoncini. If you like the idea, here is the recipe.
Chantilly is a nice fresh and fat whipped cream with vanilla pod and not too much icing sugar. That's all, and even if mistakes are around the corner, in this case, Val thinks to focus on simplicity.
The triumph: mascarpone, sugar, Marsala (highly recommended), eggs, in short, the typical base for making tiramisu. Here we use it on pandoro and panettone, for truly indescribable goodness. The top? lightly wet the pandoro with coffee.
Classic mascarpone cream
By classic we mean very basic, with or without eggs, but with powdered sugar and, if anything, some spice. We have just written an article on the mistakes not to make in this cream, but in fact the success also depends a lot on your personal taste.
With pasteurized eggs
If you prefer mascarpone cream with eggs, you can pasteurize them following a simple procedure (which however requires the use of a kitchen thermometer).
The camy cream is a perfect genius for all skill levels in the kitchen, and includes only fresh semi-whipped cream and then made completely firm by adding condensed milk. We made it for a cake, which you can consult here.
Pairing a coffee cream for pandoro or panettone, perhaps at breakfast time, is a really good idea. Of course, you can flavor many types of cream with coffee based on the time of day and taste: a custard, a mascarpone cream, a Chantilly and even camy cream.
White whipped ganache
Making the ganache involves almost 5 minutes in number, to make it whipped - or make it practically spreadable - you have to add time and patience. Once the chocolate has melted in the very hot cream, you can let it cool and already use the thick but liquid ganache in this way. To whip it you have to put it in a bowl in contact with ice and operate the electric whisk for quite a while until it thickens.
A classic, timeless and that goes well with everything: the custard also goes well with our traditional Christmas sweets, perhaps enriching it with a liqueur or spices to taste.
And for vegan pandoro and panettone? Or for those who have intolerances to eggs and or dairy products? No problem, make a vegan chantilly, very good and no one - trust me - will complain.
Mascarpone and liqueur cream
Isn't the stuffed pandoro you see in the picture wonderful? Here, you can vary from our recipe and use the cream of your choice: we also recommend, for example, a camy cream or a nice liqueur mascarpone cream with rum or a passito.
We like to win easy, and enrich a basic mascarpone or ricotta cream (or even whipped cream) with Nutella. Because? Why, why not… after all, everyone likes it, it's easy to work with, the children will go crazy and so will you.
Dark whipped ganache
Here is the whipped ganache in the dark chocolate version, of which we give you the complete recipe and to follow to the letter. An advice? Do not do it at the last minute but plan to assemble it a couple of hours earlier than you planned.
We love this recipe, which transforms a panettone into a wonderful charlotte cake: orange cream, nougat, pistachio and other delicious things come together to turn every bite into a dream.
Many think that the diplomatic cream is Chantilly, but you are wrong. the chantilly is the one described a few points above, while the diplomatic is a pastry cream mixed with chantilly. Usually it starts with two parts of cream and one of Chantilly but it varies according to taste. Delicate, creamy, perfect to accompany pandoro and panettone: here is the recipe.
If you crumble a lot of hard nougat, even coarsely, and add it to the basic cream of your choice (the one you prefer), you will get a delicious and different nougat cream.
Cream with almonds or pistachios
To make a pistachio or almond cream, combine the mascarpone or ricotta base with a nice dose of spreadable cream to the taste of your choice and complete with toasted grains: beautiful to present, and irresistible. We can give you an idea for the pistachio recipe, to be varied precisely with almonds or hazelnuts.
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