How to use pandoro for amazing desserts!
published on 11 December, 2018 at 11:14
Pandoro cake:
one Pandoro,
300ml whipping cream,
300g mascarpone cheese,
10 chocolate and hazelnut pralines,
4 teaspoons of hazelnut cream.
300ml whipping cream,
300g mascarpone cheese,
10 chocolate and hazelnut pralines,
4 teaspoons of hazelnut cream.
Preparation:
Slice the pandoro. Two of the slices will be used for the base and the second layer of the cake the rest will need to be cut in half and will be used as the frame of the cake. In the meantime, beat the whipping cream and add the hazelnut cream to it. Then add the mascarpone cheese and the pralines. Pour this mixture over the pandoro, repeat with another slice of pandoro and more cream. Decorate the cake using hazelnut cream and the whipped cream mixture. Freeze for one hour or refrigerate for 2/3 hours.
Slice the pandoro. Two of the slices will be used for the base and the second layer of the cake the rest will need to be cut in half and will be used as the frame of the cake. In the meantime, beat the whipping cream and add the hazelnut cream to it. Then add the mascarpone cheese and the pralines. Pour this mixture over the pandoro, repeat with another slice of pandoro and more cream. Decorate the cake using hazelnut cream and the whipped cream mixture. Freeze for one hour or refrigerate for 2/3 hours.
-----------------------------
Pandoro roulade:
INGREDIENTS
one pandoro
one espresso coffee
one pandoro
one espresso coffee
for the cream filling
80g powdered sugar
100g hazelnut cream
350 g mascarpone cheese
80g powdered sugar
100g hazelnut cream
350 g mascarpone cheese
cocoa powder, as needed
DIRECTIONS
1. Slice the pandoro, place the slices next to one another on a sheet of plastic wrap. Flatten them using a rolling pin.
2. Brush coffee over the pandoro, add the mascarpone cream and roll everything up.
3. Refrigerate the roulade for at least 2 hours.
4. Dust with cocoa powder and cut it into one cm slices before serving.
1. Slice the pandoro, place the slices next to one another on a sheet of plastic wrap. Flatten them using a rolling pin.
2. Brush coffee over the pandoro, add the mascarpone cream and roll everything up.
3. Refrigerate the roulade for at least 2 hours.
4. Dust with cocoa powder and cut it into one cm slices before serving.
---------------------------
Pandoro truffles:
INGREDIENTS
300g pandoro
50g white hazelnut cream
100g mascarpone cheese
one espresso coffee
300g pandoro
50g white hazelnut cream
100g mascarpone cheese
one espresso coffee
hazelnut cream, as needed
dark chocolate, as needed
chopped hazelnuts
chopped pistachios
shredded coconut
dark chocolate, as needed
chopped hazelnuts
chopped pistachios
shredded coconut
DIRECTIONS
1. Crumble up the pandoro and mix it together with the hazelnut cream, mascarpone cheese, and the coffee. Shape this mixture into small balls. To make them even tastier, fill the center with hazelnut cream.
2. Freeze the truffles for one hour.
3. Dip the truffles in melted chocolate and sprinkle with chopped hazelnuts, chopped pistachios or shredded coconut.
1. Crumble up the pandoro and mix it together with the hazelnut cream, mascarpone cheese, and the coffee. Shape this mixture into small balls. To make them even tastier, fill the center with hazelnut cream.
2. Freeze the truffles for one hour.
3. Dip the truffles in melted chocolate and sprinkle with chopped hazelnuts, chopped pistachios or shredded coconut.
more
more from Top Cookist ideas
-
54 VIEWSTop Cookist ideas
-
96 VIEWSTop Cookist ideas
-
25 VIEWSTop Cookist ideas
-
34 VIEWSTop Cookist ideas
-
63 VIEWSTop Cookist ideas
-
200 VIEWSTop Cookist ideas
-
46 VIEWSTop Cookist ideas
-
63 VIEWSTop Cookist ideas
-
110 VIEWSTop Cookist ideas
-
80992 VIEWSTop Cookist ideas
-
80581 VIEWSTop Cookist ideas
-
810 VIEWSTop Cookist ideas
-
89 VIEWSTop Cookist ideas
-
277 VIEWSTop Cookist ideas
-
89 VIEWSTop Cookist ideas
-
45 VIEWSTop Cookist ideas