Mini Panettones with pears and chocolate soft, tender, and delicious. Christmas is fast approaching, and many special sweets simply cannot be missed. A classic and essential Christmas dessert is the Panettone, the classic one with candied fruit and raisins, but also in all its different versions and variations. If you want to tackle a longer preparation, here is the Recipe for homemade Panettone. But if you’re looking for a simple recipe that will still give you a special sweet, I recommend these Mini Panettones with chocolate and pears. A simple but so good version, and in their single-serving form, they’re perfect for wrapping in transparent bags and giving as gifts to family and friends. Pears and chocolate are a perfect combination for preparing special desserts, even in this Christmas version. The Mini panettones are very soft, tender, and with an irresistible aroma that immediately calls for a celebration. With these quantities, I made 7 small panettones, but if you prefer, you can also use a single panettone mold of 750 grams, following the same procedure. I also recommend you don’t miss the recipe for the Christmas Sweet Wreath with raisins and chocolate. So let’s hurry into the kitchen and prepare together some very soft and delicious Christmas Mini Panettones
AND DON’T MISS THESE RECIPES AS WELL:
- CHRISTMAS TREE WITH NUTELLA the simplest and fastest Christmas dessert
- CHRISTMAS TREE CAKE the perfect dessert for the Holidays
- CHRISTMAS SHORTCRUST PASTRY RECIPES perfect for Christmas Cookies
- NEAPOLITAN MOSTACCIOLI the original recipe for the Christmas dessert
- SPICED CHOCOLATE COOKIES the cookies that smell like Christmas
- Difficulty: Easy
- Cost: Cheap
- Rest time: 6 Hours
- Preparation time: 20 Minutes
- Portions: 7 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Christmas
- Energy 357.96 (Kcal)
- Carbohydrates 46.03 (g) of which sugars 10.50 (g)
- Proteins 10.46 (g)
- Fat 15.09 (g) of which saturated 8.20 (g)of which unsaturated 4.82 (g)
- Fibers 4.32 (g)
- Sodium 13.26 (mg)
Indicative values for a portion of 115 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Brioche with pears and chocolate
- 2 cups all-purpose flour
- 1.6 cups Manitoba flour
- 1/4 cup butter
- 1 tsp fresh yeast
- 3/4 cup milk
- 1 egg
- 1/4 cup sugar
- 1 orange zest (untreated)
- 14.1 oz pears
- 3.5 oz dark chocolate
- 1/2 tsp ground cinnamon
- 1/4 cup sliced almonds
- 1/5 cup sugar crystals
- 1/5 cup butter (melted)
What you need to make Pear and Chocolate Panettone
- Molds
- Mixer
How to prepare soft Mini Panettones
You can prepare the dough for the panettones either by hand or with the help of a mixer. Dissolve the yeast in lukewarm milk. Add the sugar, an egg, and the grated zest of an untreated orange.
Add Manitoba flour and all-purpose flour little by little, continuing to knead. Cut the softened butter into small pieces and add it to the dough. Knead well and for a long time until you obtain a soft and tender dough.
Clean the pears and cut them into small cubes. Cut the dark chocolate into small pieces. Transfer the dough to a lightly floured work surface and simply spread it with your hands to form a large rectangle.
Place the pears, chocolate, and cinnamon on the dough. Fold the dough over the filling and knead to combine the pear and chocolate filling with the dough of the mini panettones. Knead, form a loaf, and transfer it to a flour-dusted bowl. Cover the bowl with plastic wrap and let it rise in a warm place for about 3-4 hours.
Take the now risen dough and divide it into 7 parts of more or less the same size. If you want to be more precise, weigh the dough and then divide it into 7 portions of the same weight. Roll each portion well on the work surface and place it in the mini panettone paper molds.
Place them slightly spaced on a baking tray and let them rise in a warm place, for example, in an off oven, for about 2 hours until the dough rises to the edge of the mold.
Brush the Mini Panettones with the melted butter and decorate them with sliced almonds and sugar crystals. Let them bake in a preheated oven at 392°F (200°C) in static mode, placing them low in the oven for 25-30 minutes. Let them cool.
See you tomorrow with a new recipe, a hug, Loredana
Loredana’s Tips
The Panettones remain soft and tender in a container for 3-4 days. You can also freeze them. Like all panettones, they show their best if you warm them for a few minutes in the oven or microwave before enjoying them.
If you prefer, you can substitute the dark chocolate with chocolate chips and replace the almonds on top with pistachio granules.
Don’t miss the recipe for my Christmas Cake
