A tray full of Christmas Pandoro Candles always amazes diners every time it’s brought to the table! The wow effect is given by the caramel flames that peek out on the candles of different sizes, enclosing slices of pandoro filled with ganache cream.
As for the taste, there is no doubt! Especially since they can be filled in many ways that I suggest in the notes, so success is really guaranteed.
Easy and quick to make, they are perfect even if you have some pandoro (or classic panettone) to use up.
Follow me in the step-by-step photo guide and bring a magnificent tray of Christmas Pandoro Candles to the table; your guests will really appreciate it!
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Pandoro Cannoli
Bavarian Cream with Panettone
- Difficulty: Very easy
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: Christmas
- Energy 984.93 (Kcal)
- Carbohydrates 86.16 (g) of which sugars 61.54 (g)
- Proteins 15.89 (g)
- Fat 65.02 (g) of which saturated 30.71 (g)of which unsaturated 13.22 (g)
- Fibers 8.11 (g)
- Sodium 258.72 (mg)
Indicative values for a portion of 120 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
- 14 oz pandoro (3 medium slices)
- 8.8 oz milk chocolate
- 1 cup whipping cream, 35% fat
- 8.8 oz dark chocolate
- 3.5 oz white chocolate
- 0.5 cup sugar
Steps
– Bring the cream to the brink of boiling and meanwhile chop the milk chocolate with a knife, putting it in a glass bowl. Pour some of the cream over the chocolate; wait a few moments and stir from the center outwards with a whisk. Add the remaining cream and mix everything together.
– Cover with cling film and put in the fridge to cool.– Cut 3 slices about half an inch from the pandoro and then cut out the discs with cookie cutters of different diameters.
– Fill the discs with a dollop of ganache cream and stack the various discs creating candles of different heights.
– Melt the dark chocolate.
– Skewer the towers with wooden skewers and glaze them with the dark chocolate. Wait for the chocolate to set and then glaze the surface of the candles, letting some drip down the sides to simulate wax.
– Melt the sugar in a thick-edged saucepan without ever touching it. When it is completely melted and has taken on an amber color, pour drops onto a sheet of parchment paper and shape them into a flame. Place a toothpick in the center and wait for it to solidify.
– Decorate each candle with a caramel flame just before serving. (caramel doesn’t go in the fridge because moisture ruins it)
Storage and variations:
– If not consumed immediately, store the Christmas Pandoro Candles in the fridge without the flames.
– Instead of ganache, you can use mascarpone cream, gianduia cream, whipped cream, and Nutella..
– Instead of ganache, you can use mascarpone cream, gianduia cream, whipped cream, and Nutella..
