Tag: Panettone

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Christmas Panettone, the 2 perfect creams to accompany it. Bruno Barbieri’s delicious recipe. – Gordon Ramsay’s version

cream


The sweet symbol of Christmas is, without a doubt, the panettone or the pandoro. Very often, we would like to be able to fill them at home with different creams according to everyone’s tastes but we don’t always have them available. With the following recipe by Bruno Barbieri I show you 3 preparations of 3 different creams: that one Englishthat pastry chef and that of a simple one wet. This way you can try and have fun preparing them at home and keep them for the duration of the holidays.

3 creams to fill panettone or pandoro

Ingredients

-for the custard

  • 400 g of cream
  • 100 g of sugar
  • 5 egg yolks
  • 2 vanilla pods
  • 5 g of isinglass
  • Brown ice to taste
  • Chestnuts in syrup to taste

-for the custard:

  • 500 ml of custard
  • 100g of mascarpone
  • 100g of violet flavored chocolate
  • Chestnut honey to taste

-for the bathrooms:

  • 500 g of water and sugar syrup
  • 1 cinnamon stick
  • Dried edible flowers to taste
  • Pomegranate flowers to taste
  • Hibiscus flowers to taste
  • Chamomile flowers to taste

Preparation

For the preparation of English cream start by putting the cream in a pan together with two vanilla pods and bring to the boil. In the meantime, in a bowl, combine the sugar with the egg yolks and mix well with a whisk. Soak the isinglass in a small bowl of water.

Once the cream has reached the boil, let it rest for a few minutes and gradually add it to the sugar and egg mixture in the bowl, continuing to stir. Add the softened isinglass, vanilla seeds, and mix again. Transfer the mixture to the pan and cook over medium heat, stirring constantly. The cream will be ready when it reaches a temperature of 82°C.

Read also: Gastronomic panettone by Iginio Massari, the easy and delicious recipe for Christmas. The master’s secret to making it super soft

Divide the crème anglaise into several bowls different variations:
1. In a smaller bowl, add a ladle of crème anglaise and flavor it with the marron glace cut into small pieces.
2. In another bowl, add the chopped chestnuts in syrup and a little of their syrup to the custard.
3. In a third, mix the custard with the mascarpone and the chopped violet-flavoured chocolate.
4. In the last bowl, add the chestnut honey to the custard.

To prepare the batheselect four glass bottles and insert into each:
1. Dried pink flowers in the first.
2. Pomegranate flowers in the second.
3. Hibiscus flowers in the third.
4. Mixed spices, including cinnamon, chamomile flowers and hibiscus flowers, in the fourth.
Add the water and sugar syrup to each bottle. It is advisable to prepare these infusions a few days before use.

Cut the panettone or pandoro into slices and toast it in a pan with a knob of butter. Subsequently, place the slices on a plate, moisten them with the flavored waters and add a different cream to each slice. Finally garnish with icing sugar and dried flowers.

Read also: Christmas Struffoli: Cannavacciuolo reveals the historic family recipe with the secret of baking paper for frying

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