Creams for panettone and pandoro 4 delicious fillings but also creamy and exquisite sweet sauces to accompany some cookies or for a rich morning breakfast…
Clearly, these are sweet sauces that we can use at any time of the year to fill a cake or tartlets where we can then add pieces of fruit, in short, they are orange sweet creams but also pistachio creams and delicious vanilla and chocolate preparations always exquisite, genuine, and for the whole family!
These easy recipes for creams for panettone from Italian cuisine, delicious creams to accompany pandoro and panettone naturally flavored, even without eggs and flour for all tastes and personal needs!
I also suggest other recipes where to use these sweet creams like:
TARTELLETTE DI FROLLA CON CREMA E MIRTILLI
TORTA PARADISO
PAN DI SPAGNA
QUICK AND EASY PANETTONE
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I have opened a free recipe channel on WhatsApp open to everyone, with no notifications and no sound, which you can subscribe to by clicking on the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and savory recipe!
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CREAMS FOR PANETTONE
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 5 Minutes
- Portions: to fill a dessert 7/8 inches in diameter
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients RECIPE CREAMS FOR PANETTONE
- 12 oz milk (for me high quality whole Granarolo)
- 3 tbsp unsweetened cocoa
- 4 oz sugar
- 1.5 oz rice starch
- 2 oz dark chocolate (chopped)
- 1 jar pistachio spread (200 grams) (for me Scyavuru for Eataly)
- 5 oz mascarpone
- 10 oz orange juice
- 3 oz water
- 2.5 oz sugar
- 2 oz cornstarch
- grated zest of 1 orange
- 2 oz mascarpone
- 7 oz fresh liquid cream
- 1 teaspoon vanilla extract
FOR THE PREPARATION OF THE RECIPE CREAMS FOR PANETTONE
Heat the milk over moderate heat and sift the unsweetened cocoa with the potato starch and the sugar.
As soon as the milk is almost boiling, pour it gently and stirring with a hand whisk over the powders off the flame.
Once everything is homogeneous, put the saucepan on low flame and, always stirring, let it thicken for a few minutes.
Turn off the flame and add the finely chopped dark chocolate.
One last stir and the egg-free and flour-free chocolate cream is ready.
If not using immediately, cover it with cling film in contact.
Whisk the pistachio cream with the mascarpone using electric whisks … et voilà, the cream is ready!
Until ready to use, store it in the fridge covered with cling film.
Combine the orange juice with water then pour this liquid over the sifted powders of sugar and potato starch.
Add the grated orange zest and over moderate heat and always stirring, let the orange cream thicken.
Cover with cling film and if not using immediately store in the fridge.
Whip the fresh liquid cream and combine it with the mascarpone.
Pour also over the cream 1 teaspoon of vanilla extract and gently mix everything together.
Store in the fridge covered with cling film until ready to use.
Enjoy your meal!
Annalisa
