Creams for Panettone and Pandoro, 4 delicious fillings but also creamy and exquisite sweet sauces to accompany cookies or for a rich breakfast in the morning…
Clearly, these are sweet creams we can use any time of the year to fill a cake or tartlets where we can add pieces of fruit; in short, they are orange-flavored sweet creams but also pistachio creams and delicious vanilla and chocolate preparations, always exquisite and genuine for the whole family!
These easy recipes for Italian kitchen creams for Panettone, delightful 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 such as:
TARTLETS WITH CREAM AND BLUEBERRIES
PARADISE CAKE
SPONGE CAKE
QUICK AND EASY PANETTONE
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I also have a free WhatsApp channel with one sweet and one savory recipe a day: click and subscribe → https://www.whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F
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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
- Seasonality: Christmas
Ingredients for CREAMS FOR PANETTONE
- 1 1/2 cups whole milk (for me Granarolo high quality)
- 3 tbsp unsweetened cocoa powder
- 1/2 cup sugar
- 1/3 cup rice starch
- 2 oz dark chocolate (chopped)
- 1 jar pistachio spread (7 oz) (for me Scyavuru for Eataly)
- 5 oz mascarpone
- 1 1/3 cups orange juice
- 1/3 cup water
- 1/3 cup sugar
- 1/2 cup cornstarch
- grated zest of 1 orange
- 2 oz mascarpone
- 1 cup cup fresh heavy cream
- 1 tsp vanilla extract
FOR THE PREPARATION OF THE CREAMS FOR PANETTONE
Heat the milk over medium heat and sift the cocoa powder with the cornstarch and sugar.
Once the milk is almost boiling, carefully pour it and whisk it with the powders off the heat.
Once smooth, return the saucepan to low heat and continue stirring until thickened for a few minutes.
Turn off the heat and add the finely chopped dark chocolate.
One last stir and the chocolate cream without eggs and flour is ready.
If not using immediately, cover it with cling film in contact.
Blend the pistachio spread with the mascarpone using electric beaters … et voilà, the cream is ready!
Until ready to use, store in the refrigerator covered with cling film.
Combine the orange juice with water and pour this liquid over the sifted powders of sugar and cornstarch.
Also add the grated orange zest and over medium heat, stirring constantly, let the orange cream thicken.
Cover with cling film and if not used immediately, store in the refrigerator.
Whip the fresh heavy cream and combine it with the mascarpone.
Pour in the cream 1 teaspoon of vanilla extract and gently mix everything together.
Store in the refrigerator covered with cling film until ready to use.
Enjoy your meal!
Annalisa
