Cup of pandoro filled with hazelnut and chocolate chantilly cream, this is a spoon dessert in a single-serving glass, convenient to serve for Christmas, New Year’s, and throughout the holiday season. A delicious recipe, a dessert you can accompany with pandoro and ricotta truffles, an original idea to enchant relatives and friends.
To make this pandoro cup, first toast slices of pandoro in the oven, then break them into pieces in a glass, alternating them with hazelnut chantilly cream and chocolate flakes, a true delight!
The Christmas sweet recipes are a great satisfaction for me, not only because they are delicious and colorful, but also because I enjoy trying, inventing, changing… have you seen, for example, how cute the mini cheesecakes in jar with chocolate and nougat are?
I take the opportunity to wish you all the best and leave you with other Christmas desserts to try, but not before enjoying this pandoro with hazelnut chantilly cream.
CHRISTMAS DESSERTS:
- Difficulty: Easy
- Cost: Economic
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Winter
- Energy 1,398.48 (Kcal)
- Carbohydrates 147.26 (g) of which sugars 87.13 (g)
- Proteins 30.98 (g)
- Fat 78.72 (g) of which saturated 32.60 (g)of which unsaturated 17.42 (g)
- Fibers 10.23 (g)
- Sodium 470.43 (mg)
Indicative values for a portion of 430 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
- 1 pandoro
- 4 egg yolks
- 1/2 cup flour
- 2 cups milk
- 2/3 cup heavy whipping cream
- 3.5 oz dark chocolate
- 3/4 cup sugar
- 2.1 oz toasted hazelnuts
TOOLS
- Baking tray
- Saucepan
- Blender
- Glass
Recipe
Using a knife, remove the crust from the pandoro, create a parallelepiped and slice it horizontally into not too thick slices. Arrange them on a baking tray and toast in the oven at 320°F.
First, spread the hazelnuts on baking paper, then caramelize 1/2 cup of sugar with a couple of tablespoons of water in a saucepan, and when melted, pour it over the hazelnuts. Quickly wrap the baking paper to compact the hazelnuts.
Now prepare the chantilly cream: in a saucepan, beat the egg yolks with the remaining sugar, incorporate the flour and pour in the very hot milk. Stir and heat to thicken, stirring often. Transfer to a bowl, mix in the well-whipped cream (see how to make perfect whipped cream), then add half of the chocolate cut into small flakes, finely chopped caramelized hazelnuts in a blender, and mix everything.
Now it’s time to assemble the dessert: break the toasted pandoro slices and place them at the bottom of a glass, cover with chantilly cream, sprinkle some of the remaining dark chocolate, and repeat the layers starting from pandoro. Do this process in the other glasses, you should get 4 cups in total, but this may vary depending on the size of the container. Finish with cream and chocolate flakes.
A real treat, a dessert for the sweet tooth, but at Christmas, you can indulge… Now that your single servings are all ready, just decorate with red currants or wild strawberries and store in the fridge until it’s time to serve them to your guests, I’m sure you’ll make a great impression! A spoon dessert made with layers of pandoro, hazelnut chantilly cream, and dark chocolate flakes. You’ll love it!
Storage and Tips
Storage: The pandoro with hazelnut chantilly cream can be stored in the fridge for 2-3 days in its own glass.
Tips: If you wish, you can decide to assemble it in layers in a single container as is usually done with tiramisu.
To decorate, you can decide to use red currants, wild strawberries, raspberries, etc…
I recommend using a piping bag to put the cream in the glasses.
